I upgraded to Blogger Beta yesterday and so far so good. Its going to take me quite a bit of time to organize my posts by topic but I'll try to do a few each day. Keep an eye on the Label list right above the archives.
Courtney asked how I cook seitan in the slow cooker. The short answer is, never from scratch. I've tried over and over again to make it from scratch in the slow cooker using Robin Robertson's recipes in Fresh from the Vegetarian Slow Cooker and I always end up with a rubbery mass. I don't know if its her recipe or if seitan from scratch just doesn't lend itself to the slow cooker experience. I may try the slow cooker again but using Isa's recipe this time.
Instead, I prefer to make seitan on the stove, let it cool (it makes the seitan firmer) and then cube it or slice it to use in the slow cooker. So when I made my concoction of seitan, quartered potatoes, cubed pumpkin and kale the other day, the seitan was already cooked. In fact, it was frozen (in its broth) and so was the cubed pumpkin. Both were cooked during my bulk cooking extravaganza.
I placed both the frozen pumpkin and the seitan into the slow cooker first and then filled in the spaces around them with the potatoes and kale. I added just enough water to cover the bottom of the slow cooker to prevent scorching while the broth was beginning to defrost. I placed the lid on and set the slow cooker on low for the day.