Orange you glad you're vegan?

I found a recipe for a sesame seitan on a Web site called Speed Vegan and made a couple minor changes. When I'm battering seitan for frying, I never mix the liquid and dry ingredients; I dip the seitan pieces in the liquid, then in the flour mixture. Her recipe called for agave nectar, but I used orange juice and tamari instead. I also left out the garlic--shocker, I know, considering I'm practically garlic queen. I also added sesame seeds to the flour mixture instead of just sprinkling them over the finished pieces of seitan. I'm thinking that I should make extra sauce to go with it to pour over the pieces when I'm done, but I'll let you all know (maybe) when I'm done.

I belong to the local Vegan Meetup, and this Saturday, we're meeting at someone's home to share cooking secrets. In discussions with the organizer, I decided to have a class on making rockin' seitan. The only thing that bothers me is I like to wait a few days before cooking my seitan, which just won't be an option here. And the organizer has never made seitan, and the recipe her S.O. uses relies on making raw seitan dough and cooking it. A local vegan soul food place makes them, so I know they're good, but most seitan recipes require simmering them. So everyone will be my taste testers for the pomegranate seitan recipe I'm working on. I haven't decided what I'll do with my recipes when I perfect them, but I'll let you know where you can see them when I do.