I'm not a lover of seitan, if you can't quite remember. But I decided I would give it another shot. A new cookbook, a new method, and a new type of dish. Why not.
Ms. Ulm's Seitan recipe was not as involving as the one in V'con. Surprisingly it was a few ingredients to add, mix, braise, and then fry. I felt as though I was constantly boiling the other recipe, and this one advised against boiling as it would be "spongy and rubbery". Very interesting. She and Isa should have a seitan-off. I wouldn't want to attend that one, though.
I didn't like this one very much either. I liked the crispy texture, although you could fry anything and I'd probably enjoy it. I did not deep fry it as she suggested, rather I decided to shallow fry, and it was crisp and delicious. But I couldn't get over the texture of the seitan itself. It just doesn't have much flavor and is awkwardly chewy.
I did, however, take two different pictures. And I enjoyed the addition of fruits. The dressing was good as well, although too bitter for me. I added a teaspoon or two of agave to sweeten it up, it was almost a honey mustard dressing with some nuttiness from the almonds. If you like seitan, you'll probably like this recipe. It was a bit involving but the salad was well balanced with flavor, texture, color, and nutritional value.