Seitan & Waffles With Pomegranate Syrup

Origin: http://www.theppk.com/2014/02/seitan-waffles-with-pomegranate-syrup/

Seitan And Waffles

Up until yesterday, I did not actually get chicken waffles. However, for Valentine’s Day, I decided to cave to social pressure, and revel in a juicy, savory, fried hunk of something above a carby, crispy some thing, coated in sticky sweetness. I mean, where’s the kale? Where would be the lentils? Sigh. OK.

Those ideas plagued me since I stirred the batter and simmered the seitan, even though every element was fine on its own. The waffles were perfectly crisp, and that I knew they would have the ability to take care of the syrup without even sogging up. The chicken-style seitan came out really yummy, with a firm but tender texture. The breading on the seitan was completely delish and that I couldn’t help but eat a bit straight from the cast iron skillet. OK, maybe just two bits.

For the syrup, I wanted a bit of V-tine love, therefore pomegranate saves the day! Pomegranate molasses is an easy way to infuse flavor into the maple syrup. Additionally, the seeds out of entire pomegranates are just as intimate as you can get and they look like they’re from another world (a very romantic planet, to be sure.) So yeah, everything seemed great, but all together? I really don’t understand. My internal chicken and waffle skeptic still had her arms folded.

I required a triangle of waffle (surely, that’s all I would need to know for certain ), tucked a little piece of breaded seitan in there, and dredged it into a number of the syrup. Well, needless to say, the angels sang. A marching band arose out of nowhere. Glitter confetti flew out of the ceiling. OMG this was good.

So now I completely get it. A sweet and savory combo that perhaps isn’t for everyday, but for a special brunch or a Valentine’s dinner, this is really where it’s at.


Recipe Notes
~If you do not feel like dealing with all the pomegranate stuff, just use straight-up maple syrup. Maybe add a couple of desserts for garnishing prettiness.

~To make the recipe less cumbersome, simmer the seitan per day ahead, and remember you’ve got plenty of downtime because it simmers.

You can even totally make the waffles around a week ahead.

~If you’re especially lazy, you may use storebought seitan. However, I actually really love that this seitan recipe so I hope you’ll try it. Especially because then you truly have control of the form of the seitan, also, it will only taste better!

~The home made seitan makes double what you’ll need for this recipe, however, I figure if you’re making it, why don’t you create some extra for your week? It’s really great broiled for sandwiches or salads.

New pomegranate seeds

For Those waffles:
2 cups almond milk (plain or vanilla ), or your fave non-dairy milk
1 tablespoon organic cornstarch
1 tbsp apple cider vinegar

3 tbsp sugar
1 tablespoon baking powder
1/2 teaspoon salt

2 tbsp canola oil
1 tsp pure vanilla extract

For the chicken:
1/2 batch (1 pound) Chicken Stylee Seitan, or equal storebought

Batter:
3 tbsp flour
2 tbsp cornstarch
1 cup water

1 cup plain breadcrumbs
2 teaspoons dried thyme
1 teaspoon salt
Several dashes new black pepper

In a two cup measuring cup, use a fork to vigorously mix about half the milk with the cornstarch, until completely dissolved. Add the remaining milk along with the vinegar and set aside.

Meanwhile, combine flour, baking powder, sugar and salt in a large mixing bowl. Make a well in the center.

Add the milk mixture to the flour along with oil, water, and vanilla. Mix until the batter is relatively smooth. A couple of lumps are a-OK.

Preheat waffle iron and allow the batter rest. Cook according to waffle iron directions, spraying on the waffle iron liberally with oil or cooking spray between each waffle is made.

Create the chicken:
Have ready a couple of layers of paper towels (or brown paper shopping bags) for consuming the oil .

We will bread the seitan before beginning the oil. This way you do not need to worry about overheating the oil while you bread. You will want to fry in two batches.

Slice each piece of seitan to 4 slices, on a prejudice, so that you have long wing looking pieces.

You are going to require a big plate for breading and a wide bowl for batter. Mix vigorously until thick and smooth. Put aside.

On the plate, mix together the bread crumbs, thyme, pepper and salt.

Now let us assemble!
Transfer to the breadcrumbs bowl and use the other hand to scatter a couple of breadcrumbs within the seitan, to coat completely. Make sure you use one hand for the moist batter and the other for the dry batter, or you’ll wind up with club hand. Place each bit apart on a huge plate, then begin your skillet.

Now let’s fry!
Once warm, pour about 1/2 an inch of oil. Wait about a minute. Now test the oil by casting at a pinch of breadcrumbs. It should sizzle and bubble with no smoking, and then you know that it’s ready. If it burns off or cigarettes quickly, lower the heat. If it just sits there doing much of anything, then raise the heat.

Without overcrowding the pan, then fry each piece of seitan for about 2-3 minutes on each side, until golden brown. Transfer to paper towels to drain the oil, and then do the next batch.

To serve:
Place a few pieces of seitan over the waffle. Garnish with pomegranate seeds and serve with lots of syrup. ::SWOON::