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seitan-barley-stew recipe

Date:    Mon, 30 Aug 93 14:00:26 EDT
 From:    cgl1@cornell.edu (Chuck Goelzer Lyons)
 From the Seitan Sisters' Summer Cuisine Cooklet
 1 strip kombu, 6-8 inches long, soaked in 1 c. cold water 5-7 mins.
   and sliced in 1" squares
 4 shiitake mushrooms, soaked 7-10 mins in cold water to cover, and
   diced (omit soaking if using fresh mushrooms; other mushrooms may
   be substituted)
 1/4 c. celery, diced
 1 c. onions, diced
 2 scallion roots, sliced, plus additional scallion sliced for garnish
 1/2 c. cabbage, sliced
 1 c. carrots, diced
 2 c. seitan, cubed
 1/4 c burdock, diced or shaved
 1 c. squash, diced
 1/2 c. barley, soaked 6-8 hours
 8 c. water, including soaking water from barley
 Place kombu, shiitake, celery, onions, scallion root, cabbage, carrots,
 squash, seitan, and burdock in layers in pot. Player in this order. Place
 soaked barley on topo of the burdock layer. Add enough water to cover the
 barley layer. (Also add soaking water from kombu and shiitake.) Bring to a
 boil. Cover and reduce to medium-low. Simmer until barley becomes very soft
 and creamy. Add tamari or sea salt to taste, cook an additional 5-10
 Garnish with scallion slices or parsley.
 Serves 4.
 kwvegan vegan