Thursday, January 20

Cook Book Challenge Week #2

Last Night's Menu: BBQ Seitan & Crispy Coleslaw and Wheat-Free Chocolate Chip Cookies

messy bbq goodness
Mmm.. Last night was a good night for food!  Actually, going back to Tuesday night we decided to try our hand at homemade seitan.  I've been a little intimidated to try making it, but using the Simple Seitan recipe and tips from the PPK (cold broth, simmer in slow cooker) it turned out better than I hoped!  It was very similar in texture to packaged seitan that we've bought from the store and easier than I expected.  I also tossed the coleslaw and dressing to let it flavor up overnight.

going in for a monster bite!
Wednesday's job was pretty easy, since we did all the difficult work Tuesday night.  We just had to slice the seitan, pan fry it and assemble the sandwiches.  We served it on store-bought ciabatta rolls, which were a good choice.  Next time though, I'd probably heat them in the oven for a bit or toast them in the pan.  The first bite of the sandwich was exactly as I expected-- a little heat from the BBQ sauce, cool and crunchy slaw, and a sloppy mess falling everywhere!

Since dinner was pretty quick, I decided to bake some cookies for dessert.  I found Wheat-Free Chocolate Chip Cookies and had everything I needed.  They use oat flour instead of wheat, which I made by blending some old-fashioned oats.  I think it made the cookies crunchier than normal wheat flour.  I also subbed toasted almond oil from the Oilerie for the canola oil and almond milk for the soy milk.  As a bonus, the librarian at my school is gluten-free, so I can share some of the deliciousness with her!

As if signing up for the race wasn't enough motivation to run, the three cookies I had for dessert should do it...

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