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[kindredcookbook]

[ID: First image is of two dark brown glazed lamb chops. Second image is a close-up; one of the chops has been cup open to show a pink interior. End ID]

Seitan lamb chops

This vegan meat can be used as a substitute for lamb chops or rack of lamb. Like well-cooked lamb, it is fine-grained, moist, subtly sweet, and meltingly tender. Once simmered it is ready to be seared, breaded, fried, or sliced, and included in your favorite recipes.

The seitan is made using the washed flour method, which kneads dough in water to separate the gluten from the starch: this allows you to control how much starch you leave alongside the gluten in the dough, and thus how tender versus chewy your final cut of meat will be. This recipe makes a dough that leaves more starch in than most seitan recipes do, and then kneads the dough again to distribute that starch into an even, fine grain. A simmer in a spiced, aromatic broth leaves the final product tender, moist, and flavorful all the way through; the broth is then cooked down to a glaze.

The spices called for in this recipe are geared towards replacing lamb in Palestinian recipes, but they can easily be swapped out to complement the flavor profiles of other dishes.

Recipe under the cut!

Patreon | Tip jar

Makes 4 large lamb chops.

Ingredients:

For the dough:

720g bread flour (or any white wheat flour with at least 12% gluten)

About 2 1/4 cups water

For the dry flavoring mix (scaled to 455g dough yield):

2 tsp ground sumac

3/4 tsp ground caraway

1 3/4 tsp onion powder

1 3/4 tsp Palestinian 7-spice

1 tsp sea salt (1/2 tsp table salt)

1 tsp vegetarian granulated sugar

3/4 tsp garlic powder

3/4 tsp turmeric

3/4 tsp ground black pepper

3/4 tsp cumin

3/4 tsp ground aniseed

1/2 tsp beet powder, for color (optional)

1/2 tsp MSG (optional)

To fry:

4 tsp vegan margarine or ghee (سمنة), divided

4 tsp olive oil, divided

For the simmering broth:

2 Tbsp soy sauce (I used Chinese aged soy sauce)

2 tsp miso paste (preferably red)

2 cloves garlic, grated

1 Mediterranean bay leaf

2 tsp pomegranate molasses

1 Tbsp red tahina

2 tsp vegetarian 'beef' stock concentrate

1 tsp vegetarian granulated sugar

About 1 cup water

Instructions:

To wash the flour:

To make seitan using the washed flour method, a dough is first made out of flour and water; then, the dough is washed in water multiple times. The water carries off the starch, leaving the gluten behind.

1. Make the dough. Mix flour and water in a large mixing bowl until dough comes together. Knead for several minutes, and then cover the dough and allow it to rest for another 10-15 minutes to develop gluten. After resting, the dough should be very smooth, elastic, and stretchy.

2. Soak the dough. Fill the bowl with enough cool water to cover the dough, and let it soak for about an hour. This allows gluten to continue developing.

3. First wash. Leave the soaking water in the bowl, and begin to knead the dough with your hands under the water. Repeatedly pull, stretch, fold, and press the dough for several minutes to knead, occasionally using your fingertips to break through and shred or mangle the dough as you pull. Soon, the water should be a thick, opaque white.

4. Drain the dough. Set up a colander over a very large container, and pour the contents of your mixing bowl through. You can also just pour the starchy water down the sink if you don't have plans to use it (to make Chinese noodles, or dumpling wrappers, or any of the recipes out there for vegan bacon using wheat starch...).

At this point, you will see two distinct substances in the dough: the gluten, which is thin and stringy and feels rubbery when pinched, and the starch, which is thick and 'globby' and feels soft when pinched, offering no resistance. We want to wash the flour a few times until most of the starch has been removed, and there are only some small globules interspersed throughout the stringy gluten.

5. Second wash. Return the dough to your mixing bowl and fill it with fresh cool water. Knead and pull the dough for another few minutes, until the water once more turns opaque. There should be fewer large areas of starch in the dough, and more development of the gluten strands. Drain the dough again (just like in step 4).

6. Third and fourth wash. Repeat this process another time or two, until the starch globules are about 20% of what you see, and the gluten is around 80%. For the last wash, the water should be a bit less opaque with starch than it was for the first one, but it should be more than a bit cloudy. You should see your fingers when you cup some of the water in your hand, but not the bottom of the bowl.

After the third wash

After the fourth wash

7. Drain the dough. Drain the seitan again and allow it to continue draining, flipping over once, until it is noticeably less wet. Squeeze the dough to remove any extra water or starch on the surface.

You now have your washed flour! This will be the base for the rest of the recipe. I had 455g of dough at this point.

To finish the dough:

1. Add all dry ingredients to the dough and knead again to distribute evenly; or use a blender for about 30 seconds until everything is well-incorporated and the gluten strands are visible.

2. Pull the dough into a single long, thick strand, and then tie it into a couple knots. Do this a few times to build structure.

To cook:

The dough will first be seared to develop a crust, then simmered to infuse it with more flavor. After a rest in the simmering liquid, it is seared again to re-crisp, then tossed in the thickened liquid to form a glaze.

1. Divide dough into four pieces. In a large skillet, heat 2 tsp of margarine and 2 tsp of olive oil (or use all olive oil). Add dough pieces and push flat with a spatula. Fry, turning as needed and intermittently pressing flat with the spatula, until browned and crispy.

2. Mix all simmering ingredients together and whisk to combine. Pour over browned chops and slowly bring up to a bare simmer. Don't let it come to a rolling boil, which could produce a spongey texture.

3. Cook at a very low simmer, uncovered, for 20 minutes, flipping occasionally to ensure even cooking. Remove from heat and allow to soak in the simmering liquid for at least an hour in the fridge, or overnight.

This is a good place to stop for the night if you want to make these ahead of time.

4. Remove lamb chops from liquid. If the simmering liquid is still thin, reduce it in another skillet until thickened to a glaze-like consistency.

5. In a clean skillet, fry lamb chops again in remaining margarine and oil until browned and crispy. Add glaze and cook, flipping and agitating occasionally, for a couple minutes until coated.

Serve immediately over rice or frika (فريكة / freekeh), topped with fried pine nuts, alongside plain cultured soy yoghurt, pickles, olives, and a side salad, etc.

[kindredcookbook]

Could I get some food suggestions for a hiccup (how to train your dragon) kin? I don't have any allergies and would love some foods that fit the time period (especially fish!), But I'm fine with anything really

fishy recipes & more for a much beloved dragon trainer! perhaps you might cook with dragon fire, if your friends are willing to help! mustard-roasted salmon with lingonberry sauce  

viking plank fish and rye bread  

medieval crockpot viking stew 

cured salmon gravlax 

danish apple pork

root vegetable patties - it’s important to get your veggies in! this recipe uses leftover vegetable mash.

for a snack: crispy fish snacks

for dessert, try these viking biscuits! and if you drink and have the time, homemade mead seems like it would be a lot of fun to make!

[kindredcookbook]

hi there!! could i please have some recipes for a fickin of eevee from pokemon? :D i really like sweets/deserts, cheese (no cheesecake though), and any kinds of meats/rice meals! kinda like a mix of sweet/savory! tysm !!

hello, oh little one of great potential!

it was really fun researching foods that eevees like to put together this list! since evidence points to a diet full of berries and grains, i tried to go for meals which have that sort of foraging-feel, as well as some meals which a lucky eevee might be fed by a trainer!

parasect stuffed peppers - i’m not sure if you are a bug-eating eevee, but since eevees are widely assumed to be based off foxes or cats, i thought that some eevees who do eat bug pokemon might enjoy this fun recipe for parasect-inspired stuffed peppers! as the recipe says, you can add meat or fish chunks to the stuffing, and serve these with rice! the other ingredients also strike me as the sort of thing a hungry eevee might forage in the pokemon world, and the red pepper should add that nice dash of sweetness.

oyakodon - a delicious, comforting dish of meat, rice and egg which has become a big favourite in our house recently. the texture of this meal is just amazing! i always think of eevees as egg-eaters- but maybe that’s my own bias, because when i’m hungry during a shiny hunt, just imagining frying up one of those green and white eggs gets me drooling…

stewed hamburger steak - a super-yummy, filling meat dish which is famously unovan yet served with a twist in kanto, johto, hoenn and sinnoh. there’s cheese with this one, too, and don’t forget to eat your greens on the side!

cheesy spanish rice - on a trip to paldea, why not stop to make this delicious cheesy rice? lots of goodness in this side dish. pair with a spanish or mexican meat dish if you want a larger meal!

mini fruit tarts - gather up your supply of oran berries and give these mini tarts a go! the perfect sweet snack for long journeys, and you can use all different kinds of fruit or berry according to your tastes.

moist chocolate cupcakes - these cupcakes are a perfect shade of eevee-brown. i think they would be really cute with some extra decoration if you’re feeling fancy; fondant or paper eevee ears, chocolate icing eevee tails, berry eevee eyes… the possibilities are endless! …and of course, how could i leave out these real-life poffins!

[kindredcookbook]

Are requests still open? ^^

yes, they are! i'm working through them on a basis of "what can i reasonably get done right now" more than in any sort of order, but all of them will eventually be completed, i hope :)

[kindredcookbook]

Hello! Any suggestions for a more wild/solitary unicorn who can't do strawberry or lemon/citrus foods? (Current unicorn trends are cute but don't fit the vibe I had lol) Looking for light meal types of foods, but sweet and savory are both fine. Thank you for your time!

hello, wandering one! may these recipes nourish your spirit and warm your soul out there in the wilderness. roast new potatoes and radishes - mod kero and i are kind of obsessed with this recipe. with delicious roasted root vegetables, a light kick of spice and a cool yoghurt garnish, this surprisingly filling meal feels like stopping for a rest and a forage in a forest clearing. stuffed pumpkin - another one from our own home cookbook! this recipe has lemon in it, but you can remove it or substitute it as you like for a fully citrus-free recipe. the fennel makes this feel nice and wild, and it's perfect for the autumn months. stinging nettle soup - stinging nettle soup? what could be better! with nettles, onion, and chicken broth, this feels like another recipe that could come straight out of the deep woods. for a vegetarian option, use vegetable broth instead. spun sugar - spun sugar is notoriously hard to make, but if you can master it the payoff is probably the most beautiful dessert garnish imaginable. it reminds me of sparkling frost. did a wizard just cast an ice spell in this clearing? brrrr. homemade marshmallows - marshmallows, i hear you cry? that sounds like your typical, store-bought, cushy-wushy cutie unicorn silliness! hear me out, though, because homemade marshmallows are a completely different experience to the kind you might buy in the store! they have a wildly different texture, and the flavour can be adjusted to your taste. they're a little tricky to perfect, but i would highly recommend giving it a try! (these can also be made vegetarian/gelatin-free by substituting agar, which is outlined in the recipe).

[kindredcookbook]

Hello! I was wondering if you would mind sharing a rundown of requests you have? I'm trying to remember if I sent one in. (No rush on fulfilling or anything, of course!) Thank you for your time.

of course! here are the requests currently in the inbox as of 10/23/22. OTHERKIN / THERIAN / ETC 🐾 archangel fledgeling (protein/carbs, no nuts, cinnamon or alcohol) 🐾 wild unicorn (light, no strawberry or citrus) FICTIONKIN / ETC 🐾 shigaraki tomura (beginner level, iffy on sugar and lactose) 🐾 night fury (healthy, pescetarian) 🐾 viktor from arcane (sweet, other specs) 🐾 moon from fnaf (desserts, coffee) 🐾 cicero from skyrim (balanced, no specs) 🐾 comic joker (no fruit, sugar focus) 🐾 gajeel redfox (simple, savory focus) 🐾 dabi from bnha (spicy/sweet/meat, no veggies or spaghetti) 🐾 laudna from critical role (no cheese) 🐾 wayward vagabond from homestuck (crunchy, no meat or cheese)

[kindredcookbook]

A slow simmered Vegetable Beef Soup with tender chunks of beef and wholesome fresh vegetables like carrots, potatoes, tomatoes and green beans.

https://www.smalltownwoman.com/vegetable-beef-soup/

[kindredcookbook]

is this blog still active?

i am slowly working through some of the asks in our inbox now. though activity may be a little sporadic there's no intention to abandon this blog! sorry for the wait! i hope you understand!

[kindredcookbook]

Thank you for the Shadowkin/ Ghostkin self care!

i love it!

of course dear anon! thank you kindly for letting me know, i'm very glad to have helped you out! :D

[kindredcookbook]

TW: Bl//d (oo) mention, feel free to delete this (but please let me know about it if you do!)

heya! i've got a few kins that, well, drink blood, to put it bluntly. both my main ID (vampire, nonspecific) and my main fictotype (V2 from the game ULTRAKILL) need blood to keep functioning- and while i've been making do with caprisun packets, i'm hoping that maybe you'd know something that would taste similar to blood/iron? i'm not really a fan of autofeeding, since, yknow. [gestures] but if you know anything that someone could reasonably acquire without being looked at all-too-weirdly, please let me know :o

i'm also looking for a way to simulate feeding- sucking the blood out of stuff, yknow- but that's what i have the caprisun for ;P

thank you in advance!

hello! i’m not too familiar with any of these myself, so i can’t particularly vouch for their similarities to blood taste-wise, but there are a number of juices which are known for their high iron content. i’m wondering if  experimenting with these, and then carrying around the one you decide you like the best in a flask, thermos or even a reusable pouch like the capri-sun ones would work for you? reusable drink pouches - this is literally just the first one i found when i googled it, so if the link doesn’t work for you (location, not wanting to feed the beast that is amazon, etc), try searching elsewhere for “plastic/refillable drink pouches”! to make them less conspicuous, you could even disguise them as capri-sun pouches by opening used capri-suns up with scissors and wrapping the packaging around these reusable pouches like a sleeve. prune juice - i’ve heard that prune juice is particularly high in iron! this article talks about its health benefits, and there is a paragraph at the end which details how to obtain it (or make it yourself, if you prefer). i have not tried prune juice myself, but from what i have heard it has a taste that many find unusual or unpleasant. that seems like it could be a good candidate for something reminiscent of feeding on blood. pumpkin juice - what could be better for this time of year! it’s a little hard to find a good recipe for plain old pumpkin juice since it seems most people want to make it into a sweet, autumnal drink. but pumpkins definitely have that tang you’re craving, and with the quantities of spice and sweetness adjusted to your preference, i think this could be another strong contender (apparently, pumpkin is also a good source of copper, which should help emulate the taste of blood).  beetroot juice - beetroot is iron-rich, and it’s red! the taste of this root vegetable is significantly underestimated by veggie-decriers, but i personally think it’s delicious (though it’s a little strong to drink large quantities of without additional ingredients, so i would advise holding on to the apple and ginger in this recipe). blood orange juice - and of course... blood oranges! i’ve linked a recipe, but depending on where you live, you should be able to find this juice in stores pretty easily. i’d recommend one with “bits”, because i find they’re less sweetened and have more of the bitterness. if you’re making it at home, why not add a little bit of one of the iron-rich fruits or veggies mentioned above, just for that extra kick? i hope that this helps you out! i focused on juice here, but if you’re more interested in some heartier recipes and meals, feel free to send another ask!

[kindredcookbook]

Self care ideas for ghostkin/shadowkin pls???

posted here! hope you enjoy them!

[kindredcookbook]

black rose candle // hooded throw blanket // sensory toy halloween lights // halloween marshmallows // sleep paralysis plushie incense // glow in the dark pin // white hot chocolate

self-care ideas for a shadowkin/ghostkin for anon! hope you like it!

[kindredcookbook]

this is quite lovely! simpler recipes for a sweets-loving angelkin, mayhaps? <3

(clears throat)

MY TIME HAS COME

from one sweet-toothed angel to another, here are some of my favourite recipes and sweets!

angel delight - now, this isn’t a recipe. it’s a dessert mix that comes in little packets. but i love this stuff! it’s very fluffy and light! it might be tricky to find or slightly more pricey outside of the uk, but if you can get your hands on some, try adding sprinkles and strawberries (cut into heart shapes if you’re feeling fancy) or banana pieces to the finished dessert. 

greek yoghurt with honey - ohhh. oHHHHHH. the joys of a simple bowl of green yoghurt with honey! the best part about this dessert to me is that you can add anything you want, really. this recipe uses walnuts, but if you don’t like walnuts (or just don’t want to use them), try banana, oats, berries, sultanas, plain pumpkin seeds, or other kinds of nuts!

warm milk - you don’t need a recipe for warm milk, but let me give you mine!

heat milk over the stove (not in the microwave). heat on medium-low until you can put a spoon in the pot and see steam rising off the milk when you lift it. do not let it boil!

while milk is heating, stir in a pinch of ground cardamom and/or pinch of nutmeg. you can play with the quantities here, and substitute spices for what’s on hand, so long as it is a spice that tastes good in desserts! 

when the milk is done, turn off the heat and pour carefully into a mug. 

add a generous swirl of honey and stir until it is dissolved. (personally i love lavender honey in warm milk, but any honey tastes just as good!)

sprinkle cinnamon on top and enjoy! if you heated the milk just right, it should be just the right temperature to drink right away!

of course, there are many, many ways to make warm milk, and many ways to enjoy it! so experiment and have fun! i think that adding a trace amount of almond flavouring and a small layer of frothed milk on top could really elevate this... mmmmmm.... (and since i love warm milk, here’s another recipe anyway). baklava - a little less simplistic, requiring baking and some prep, but still easy for even beginner bakers and with a nice, simple, sweet taste. rich, honeyed, dreamy baklava is probably one of my all-time favourite desserts. if baking it feels beyond you, you can order this at most greek and turkish restaurants! kunafeh - this has a similar taste to baklava, but it’s made with cheese. it also has rose, which i see as a very angelic flavour! it’s harder than the baklava recipe, because the ingredients are likely to be harder to source unless you are lucky enough to live near a mediterranean or middle eastern supermarket.

angel food cake - another baking recipe, the clue’s in the name when it comes to angel food cake! it’s light, airy, and feels like eating clouds! make sure to add a generous amount of strawberries! BONUS: white christmas martini - it’s sparkly, it’s shiny, it’s purely angelic! i haven’t tried this cocktail myself but i fully intend to once the winter holiday season hits. of course, this is very alcoholic, so not a drink for fledgelings! of-age angels only, ya hear? darn kids and their fancy dyed feathers and their BibliTok....

[kindredcookbook]

TW: Bl//d (oo) mention, feel free to delete this (but please let me know about it if you do!)

heya! i've got a few kins that, well, drink blood, to put it bluntly. both my main ID (vampire, nonspecific) and my main fictotype (V2 from the game ULTRAKILL) need blood to keep functioning- and while i've been making do with caprisun packets, i'm hoping that maybe you'd know something that would taste similar to blood/iron? i'm not really a fan of autofeeding, since, yknow. [gestures] but if you know anything that someone could reasonably acquire without being looked at all-too-weirdly, please let me know :o

i'm also looking for a way to simulate feeding- sucking the blood out of stuff, yknow- but that's what i have the caprisun for ;P

thank you in advance!

hello! i’m not too familiar with any of these myself, so i can’t particularly vouch for their similarities to blood taste-wise, but there are a number of juices which are known for their high iron content. i’m wondering if  experimenting with these, and then carrying around the one you decide you like the best in a flask, thermos or even a reusable pouch like the capri-sun ones would work for you? reusable drink pouches - this is literally just the first one i found when i googled it, so if the link doesn’t work for you (location, not wanting to feed the beast that is amazon, etc), try searching elsewhere for “plastic/refillable drink pouches”! to make them less conspicuous, you could even disguise them as capri-sun pouches by opening used capri-suns up with scissors and wrapping the packaging around these reusable pouches like a sleeve. prune juice - i’ve heard that prune juice is particularly high in iron! this article talks about its health benefits, and there is a paragraph at the end which details how to obtain it (or make it yourself, if you prefer). i have not tried prune juice myself, but from what i have heard it has a taste that many find unusual or unpleasant. that seems like it could be a good candidate for something reminiscent of feeding on blood. pumpkin juice - what could be better for this time of year! it’s a little hard to find a good recipe for plain old pumpkin juice since it seems most people want to make it into a sweet, autumnal drink. but pumpkins definitely have that tang you’re craving, and with the quantities of spice and sweetness adjusted to your preference, i think this could be another strong contender (apparently, pumpkin is also a good source of copper, which should help emulate the taste of blood).  beetroot juice - beetroot is iron-rich, and it’s red! the taste of this root vegetable is significantly underestimated by veggie-decriers, but i personally think it’s delicious (though it’s a little strong to drink large quantities of without additional ingredients, so i would advise holding on to the apple and ginger in this recipe). blood orange juice - and of course... blood oranges! i’ve linked a recipe, but depending on where you live, you should be able to find this juice in stores pretty easily. i’d recommend one with “bits”, because i find they’re less sweetened and have more of the bitterness. if you’re making it at home, why not add a little bit of one of the iron-rich fruits or veggies mentioned above, just for that extra kick? i hope that this helps you out! i focused on juice here, but if you’re more interested in some heartier recipes and meals, feel free to send another ask!

[kindredcookbook]

Hi!! Can I get some recipes for a red timber wolf therian with high protein? Trying to incorporate more of that into my diet 🐺

well met, hunter! here are a few high protein recipe ideas to keep your eyes extra bright and your coat extra glossy! AWOOOOOO! rabbit stew (a soul-warming dish for long winter nights; something to share with the whole pack as you huddle close for warmth. stew recipes are nice and easy to modify, too, so substitute the vegetables with whatever feels the homeiest!)

venison steak with mushrooms (if you have the time to spare, this recipe would be a great way to get some hearty & protein-packed venison into your meal plan, and the long cook time would even emulate the huge undertaking of a deer hunt!) senegalese mafe (peanuts are high in protein and peanut sauce is always tasty! you can use venison as a substitute for the elk in this recipe if you prefer to stick to your species' natural diet.) squirrel stew (if you know someone who hunts, this squirrel recipe could be a great way to emulate a wild timber wolf's diet without inviting too many unwanted questions.) black bean stuffed sweet potatoes (for a vegetarian option, sweet potatoes combined with black beans makes for an absolutely protein-packed dish. is eating prey animals just eating veggies with an extra step?)

[kindredcookbook]

Howdy friend! I'd love maybe some recipes for Wendy from Don't Starve? I don't very well have any dietary needs or specifics, I'd just love anything! Spooky pastries or snacks would be awesome!

meow! hello, wendy, good to see you here on this fine night. it's hard out there in the constant, but i've arranged an array of snacks and sweet treats that are sure to replenish both your health and your sanity! chicken with mushrooms & dried lilies (a hearty, mushroom-packed recipe using ingredients easily foraged in the wilderness - perhaps crow can be substituted for chicken? - with lily flowers, for that familiar, familial feeling.)

hasamiyaki (made with lotus root, this snacky dish could be another nod to dearly missed family for a florally-inclined young lady.) vegan peanut butter spiders (i'm sure that spidery friend of yours won't mind if you just have a nibble...)

mini ghost pastries (elegant puff pastry topped with grotesque little ghouls. the perfect sweet snack before you put on your best sunday dress to go out and butcher rabbits!) graveyard trifle (ah, sweet death, as they say.)

[kindredcookbook]

can i request dishes for just a general monsterkin? stuff that 'bleeds' preferably (like a lava cake or chicken kiev) sorry if this is super obscure heh

good evening creature of the night! here a few recipes to sate that monstrous bloodlust - have fun!

cheese-stuffed burger sliders (for a bit of extra monster-fun, you could throw some frozen onion rings in the oven, cut them in half, and add four to each side like spider legs... here's a recipe for that!)

gorey "guts" share 'n tear bread (again with a bit of recipe tweaking, this one could also give you that gooey bleeding quality. just add some mozzarella and pepperoni!)

nutella stuffed cookies (with some red food coloring in the dough, these cookies can go from homey and warm to freaky and macabre in minutes)

"bleeding" black cupcakes (these ones are pretty explanatory... just make sure you send us one in the mail because they look deeelicious)

matcha lava cake (if you're a fan of horror, this frankenstein's monster-esque lava cake should be a fun spin on the usual dessert!)