{"id":367149,"date":"2010-02-26T10:10:36","date_gmt":"2010-02-26T15:10:36","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2641"},"modified":"2010-02-26T10:10:36","modified_gmt":"2010-02-26T15:10:36","slug":"could-it-be%e2%80%a6-seitan","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/367149","title":{"rendered":"Could it be\u2026.seitan???"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2642\" title=\"IMG_0406\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/122-225x300.jpg\" alt=\"IMG_0406\" width=\"225\" height=\"300\" \/>Recently I bumped into David Sweeney, the fine chef\/owner of almost-vegetarian restaurant <a href=\"http:\/\/entertainment.accessatlanta.com\/atlanta-ga\/venues\/show\/1109041-dynamic-dish\"><strong>Dynamic Dish<\/strong><\/a>, at Whole Foods Market. We had a laugh because Sweeney, who is not vegetarian, was buying shrimp for dinner, while I was planning a meal around this blue box of seitan.<\/p>\n<p>Seitan &#8212; a spongy protein made from wheat gluten &#8212; has long been a butt of my jokes. Then I tried it, and I have to say, developed a taste for it. I like the mild flavor that brings to mind a bowl of Cream of Wheat. I like the spongy texture that bounces back in your mouth like a Chicken McNugget. I like the way the semi-porous mass absorbs and melds flavors. Seitan is the perfect conduit for a subtle sauce.<\/p>\n<p>And so it has made its way into the rotation in our house. I&#8217;ve learned to appreciate seitan not as a substitute for meat, but for its own gluten-y goodness.<\/p>\n<p>Has anyone else gone to the gluten side?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recently I bumped into David Sweeney, the fine chef\/owner of almost-vegetarian restaurant Dynamic Dish, at Whole Foods Market. We had a laugh because Sweeney, who is not vegetarian, was buying shrimp for dinner, while I was planning a meal around this blue box of seitan. Seitan &#8212; a spongy protein made from wheat gluten &#8212; [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-367149","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/367149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=367149"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/367149\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=367149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=367149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=367149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}