Monday, March 28, 2011
Banana-Carrot Pecan Bread
For most slightly sweet loaf breads a basic recipe of 3 C Flour,
2 Tsp BPowder and 1tsp B Soda,2 Tsp Salt, 2 tsp Cinnamon,
1/2 tsp Allspice whisked well.. is the base.
Moist ingredients vary depending on what fruit or nut is being used.
2 bananas for this recipe along with 1 C fine shred Carrots, 1 1/3 C Pecans
chopped ( saving out 1/2 to decorate top), 1 1/4 C Sugar, 2 TBSP Maple Syrup,
3 tsp Vanilla Extract, 1/3 C Oil or a little more, 1 C Vegan Beverage
(Rice, Soy, Almond, Coconut etc), 1/8+ Cup Water.
Nice ,moist nearly pourable batter.
Other nice additions: 1/2 C Coconut, shredded, 1/2 C Raisins,Zucchini in place of carrots. Walnuts,Vegan Chocolate Chips, rough chop.
Bake in a preheated 350 Oven 40+ minutes.
Skewers are handy to pierce top to bottom to check middle is done.
No batter on skewer? Fini!
Spinach Rolls with a little Vital Gluten Added.
Spinach was chopped and added to dough first knead.
Posted by Veganopolis Chefs at 10:40 AM
19 oz package of Firm Tofu,Flax Meal Scramble Spices and a little Vegan Stock.
Lightly oil loaf pan , add the above , cover, bake in a preheated 350 oven 20-25.
( 2tsp Onion Powder, 2tsp Garlic Powder +1 sliced clove,1 1/2 tsp Paprika,1 1/2 tsp Salt, Few grinds of Pepper, Double pinch of Dry Mustard, Pinch of Cayenne Splash of Liquid Smoke)
No Liquid Smoke? Try 1 1/2 TBSP Lemon Juice.
Post Oven added:Uncooked-Chopped Spinach, Sun Dried Tomatoes,chopped Parsley
The heat will cook the chopped spinach.
Flaxseed Meal contains Omega 3 Fatty Acids as chickens eggs do.
Flax also adds a slight thickening quality that is appealing in a scramble.
Why bake instead of stove top? Less oil required and spices are in full effect.
Baked a batch of Scallion biscuits along with the Scramble was heating to
double use the oven. Green Onion Pecan Biscuits (Veganopolis Biscuits page 107)
There happened to be a large bag of Raw Pecans handy so 1 cup of chopped
Pecans was added along withthe chopped Scallions.
There is NO OIL in this recipe and these biscuits are akin to fluffy pillows.
They hold well for 5 days refrigerated.
Vegan Mushroom Gravy (page 97)
Happened to have a one cup portion of Gravy stashed in the freezer.
To it was added a 1/4 C chopped Seitan.(See Seitan Chapter)
Strawberry Recipe: Purchase a starter plant, plant in late spring in good dirt.
Water regularly, tend well, harvest at peak plumpness.
Next Sunday: Savory Bread Pudding, Roasted Pecan and Shallot Gravy,
Root Vegetable Hash.
Monday, March 21, 2011
Cashew Ricotta page 162
The GB Melt
Knife and Fork suggested
Spelt English Muffin with GB Salad comprised of Smashed Garbanzo Beans, Onion,Celery,Shredded Carrot, Vegan Mayo,Parsley (or Dill) Crushed Garlic clove,Lemon Juice,touch of Dijon, Salt,White Pepper, pinch of Cayenne and
Teese Vegan Cheez
( When using canned beans we rinse them first then simmer them for
15 minutes before using)
Add chopped Cured Black Olives, Sun Dried Tomato strips,Pimento orlittle Curry Powder.
Vegan Mayo page 91
Friday, March 18, 2011
Hoping for a good rise to create all those nooks.
This dough was allowed to rise 3x in a long day.
Next they were browned in a medium heated skillet with cornmeal.( Farina is fine)
Then placed in a 225 oven for 20 minutes.
So enamored of them sitting in a row in the spring sun I neglected to photograph one sliced.
RESULT: Very tasty and with a slight sour flavor due to adding Apple Cider Vinegar.
A smattering of nooks but not enough for my standards in this batch.
Spices whisked into Vital Gluten Flour.First in to blender rinsed Black Beans.
Slowly add Vital Gluten/Spice mixture alternating with stock.If crumbly when removed from blender wet hands with water or a little oil until crumbs are incorporated.
Knead 10X times. Rest Knead 10x.
The more you knead the chewier and more dense it becomes.
20 Total is sufficient for our preference.
After making Seitan a few times you will get the feel of the density you prefer.
Formed and ready to cut into approx 2/3" x2 1/2" inch thick rounds.
Burgers swell while cooking to the tune of approx 30%+.
Burgers after baking/covered in one inch of stock for 50 minutes.
Replenishing stock often while cooking is crucial.
Cooled and ready to grill or freeze.
Total 8 Burgers.
One smaller burger we ground the stirred in Dry Italian Herbs, Garlic and Whole Fennel Seed for a Pizza topping, pasta dish, appetizer or taco filling.If burgers are dry after thawing warm in a little stock a few minutes or 1 minute in microwave covered. If you prefer patties perfectly round trim edges with a kitchen shears.
Thursday, March 10, 2011
Easy Pie Crust recipe:pg 241
Diced Simple Seitan, Gravy, Peas, Carrots, Potatoes
Once I introduced Veganopolis Pot Pies to the menu at Veganopolis Cafteria
an entire portion of morning and afternoon kitchen prep was dedicated
to Pot Pie production.Isabel being the award winning crust handler.
Other fillings we have served:
Lentils,Spinach,Mashed Sweet Potatoes, Carrots
Etoufee Pot Pie with Tofu Etouffee and Greens
Tofu Scramble Pot Pie
Thursday, March 3, 2011
No grease, no animal fat and easily digested.
This is a batch of what we refer to as 'Seitan Blanc'.
It is seasoned to use in a variety of spices that allow it to be used across cuisines or tasty enough to just heat and consume as spiced.
Divide into 1lb portions, refrigerate or freeze, to use in a variety of dishes.
Prepare a large stockpot with Vegan stock or Vegan Bouillon cubes (2-3 cubes)
If in house toss in whatever extra veggies are around: stalk of celery, carrot,
1/3 Medium Onion or Shallot,knob of peeled Ginger, Bay Leaf. Any combo.
Mixture for Seitan:
Begin with 2 1/2 C Vital Gluten Flour in a large bowl.
Prepare your seasoning in small bowl.
For today I blended these Dry spices:
1 TBSP Ground Oregano
1 TBSP Onion Powder
3 tsp Salt
2 tsp Garlic Powder
2 tsp Paprika
2 tsp White Pepper
1/4 tsp Cayenne, ground
Liquid: 1+ 3/4 C Vegan Stock
Stir in 2 tsp Oil along with 1 tsp Turmeric for color
(Check your Vegan stock for salt and adjust salt accordingly)
stir or whisk Dry spices into Vital Gluten Flour to blend.
Add Liquid to Dry:
Blend Stock/oil mixture slowly into Vital Gluten Flour/Dry spice mixture.
A stiff dough will form.
Turn onto a clean dry surface. If still powdery wet hands while kneading.
Flatten and stretch gluten until protein stands form. Very visible.
(approx 12-15 times or 1 minute)
Kneading= Flatten ,stretch, fold and begin again.
If needed pinch together to seam strands.
Allow to rest ten minutes then knead 2 minutes more.
Is your stock boiling yet?
When it is take the gluten loaf and kitchen scissors and slice 1 inch
slices through loaf,over pot, allow to fall into stock at a careful distance.
When all Seitan loaf is cut and boiling in stock loosely cover with lid.
Boil for 50 minutes.
Drain, save and freeze stock for next batch. Cool. portion and store Seitan.
From 3 Cups of Vital Gluten Flour you will reap 5 pounds of high protein and low fat tasty, chewy protein.
Main spices are added by the TBSP are required because it yields so much protein.
Season as the recipe calls for and use in Soups, Tacos, Pasta Dishes, Sandwiches,
Chili, Stews, Casseroles, Macaroni dishes, topping for Salads,ground and added to Gravy and more.
For Pizza topping or Italian Sandwich: Cube, place in S Blade food processor with 1 garlic clove and 1 tsp Olive Oil. process to 'ground". Remove to bowl, stir in Dry Italian Seasoning and a little Whole Fennel Seed to taste.
TIP: Cleaning your bowls and utensils is best if you lightly oil a cloth
or paper towel and wipe uncooked Seitan bits away before washing or
it will clog up your scouring pads and sponges.