Updated: Feb 27, 2018
Italian deli meats are so easy to create and mostly... great to have on hand for lunches. So here is a great example of my soppressata.
This image will take you to my video where it explains all the details and why or how I do it.
Although it is made from wheat flour, seitan is no way a bread, or in the bread family. Many people call it wheat meat or gluten or simply seitan. Seitan is so similar to the look and texture of meat after it has been cooked, making it a popular meat substitute, for vegans and vegetarians or someone who wants to simply eat less meat for health reasons.
Wheat gluten has been documented in China since the 6th century, that's a very long time, isn't it. That is how long the Chinese have been substitute seitan for meat, especially among the Buddhist. The oldest reference found to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535.
Wheat gluten arrived in the West by the 18th century. De Frumento, an Italian treatise on wheat from 1745, describes the process of washing wheat flour dough in order to extract the gluten. Then by the 1830s, Western doctors were recommending wheat gluten in diets for diabetics.
Today Vegans and vegetarians use this to replace animal products from their diet. Living more a loving and compassionate lifestyle.
"make your every meal kind and add lots of love and compassion..."
"So being vegan does not limit us...nor does it limit us to wonderful foods and recipes. But it what we do that changes everything. For our taste buds for the animals and for the planet..."
And the bonus is, it last a long time in the fridge. The longer it ages the better it taste, giving you that authentic soppressata flavor and texture
I will be posting some of my recipes and showing you how easy it is to recreate these beautiful deli meats so you can all enjoy.