To make a long story short, I'm back in Atlanta. I returned just in time for the Thanksgiving holiday. My friend Kevin and I decided to fire up my new test kitchen and use our experience to make something new. We ended up making a killer Veggie Seitan Roast stuffed with wild rice, cranberries, chipotle peppers and caramelized onions. It came out great and we didn't blow up my new apartment.

We decided we were going to roll the seitan around the filling and then bake it. Since seitan starts as a very wet dough, we needed to get it to solidify just enough to stay together but not cooked so it couldn't be rolled. So first we rolled out the raw seitan on top of some foil and then placed more foil on top to seal it. Next we used our device to steam it. Our device is an aluminum roasting pan filled have way with water fitted with a bread cooling rack to hold whatever is being steamed. Then we put another roasting pan on top filled with more water to weight down the seitan. When seitan is cooked it can become way too spongy if not restricted.

Now we just simply spread the filling inside, rolled, wrapped in cheese cloth and then baked in some broth. The finished product had a mushroom marsala sauce on top.

That's it for now.  I'll catch up later.