I guess this day was meant to come and I suppose we’d be surprised if it had come anywhere other than to New York City, where all trends and exciting happenings take place.
In a new article on the New York Times’ dining pages this week, food writer Melissa Clark introduces us to the vegetarian butcher shop. Specifically, she introduces us to Chris Kim, the owner of Monk’s Meats in Brooklyn, which is a vegetarian butcher shop of all things. In turn, Chris Kim introduces us to the terminology and vocabulary of vegetarian meats. It’s a fun video and I learned a few things. I also like Kim, who won me over when he said, “We don’t make fake meat, we make real food.”
One of the things that Chris explains is seitan, which he says is probably the least well-known of the Asian plant-based proteins.
A wheat-based protein, seitan is also is favorite plant-based protein.
It’s not fake meat, it’s plant meat. It’s wheat meat. When you bite into seitan, it’s firm and it’s satisfying and it’s succulent.”
Watching his form the seitan into logs or loaves and then seeing the finished product, I’m absolutely ready to try this food that I have to admit I couldn’t have defined yesterday.
As Kim explains, the carbs and gluten are removed from the wheat flour, leaving behind a delicious protein product.
One “meat loaf” type log that Kim makes in the video is speckled with flax seed, herbs and other goodies that he swears make seitan look and smell like meat. Later in the nine-minute video, he chops and slices the seitan log and makes it into steaks, stews and soups that look amazing.
Check out the video for yourself to find out more about this promising plant-based protein and this new type of butcher shop – the vegetarian butcher!