Hamburger Surprise
2 C. cooked Beans (2/3 C. dried beans)
2 lbs. meat, ground
2 tsp. sage
1 1/4 tsp. salt
1 1/2 C. carrots, finely shredded
2 stalks celery (~3/4 C.)
3/4 C. Onion
4 Tbsp. fresh parsley
Makes about 14 burgers. If beans are too wet, you can add oat or rye flakes as well to absorb liquid (~1/2 C). May also desire to add an egg or two.
Monday, November 23, 2009
Friday, November 13, 2009
Nutritional Yeast Basics
Cooking With Nutritional Yeast
Fake Slicing Cheese
½ C. Hot water
3 Tbsp. gelatin
¼ C. raw millet (1 C. cooked)
3 Tbsp. nutritional yeast flakes
1/8 tsp. garlic powder
1 ½ tsp. onion powder
Pimento (for color – optional)
¼ C. cashews
1 Tbsp. lemon juice
Soak cold water and gelatin in a blender a few minutes. Add millet, yeast flakes, garlic powder, onion powder, pimento, cashews, and lemon juice to blender. Liquefy when smooth. Pour into mold (like a loaf pan); refrigerate. To use as grated cheese, freeze first, then it will grate like regular cheese. Makes 1 mini loaf pan (like pan with plastic wrap for getting it out easier).
Melty Cheese
2 1/3 C. water
2 oz. pimentos (optional for color)
2/3 C. yeast flakes
1/3 C. oil
2 Tbsp. lemon juice or more
1 tsp. onion salt
2 Tbsp. cornstarch
1/3 C. whole wheat
1 tsp. garlic powder
Whiz in blender, and then simmer on stove until thickened. If it lumps, return to blender after thickening. Good for nachos, broccoli, pizza, cracker dip, and whatever else you desire. NOTE: Can use paprika if you don’t have pimentos.
Sites that give health benefits about nutritional yeast (not to be confused with Brewer’s yeast; will not rise bread) and recipes are below:
http://vegetariancuisine.suite101.com/article.cfm/benefits_and_uses_of_nutritional_yeast
http://recipes.wikia.com/wiki/Category:Nutritional_yeast_Recipes
http://vegetarian.lovetoknow.com/Nutritional_Yeast_Recipes
Fake Slicing Cheese
½ C. Hot water
3 Tbsp. gelatin
¼ C. raw millet (1 C. cooked)
3 Tbsp. nutritional yeast flakes
1/8 tsp. garlic powder
1 ½ tsp. onion powder
Pimento (for color – optional)
¼ C. cashews
1 Tbsp. lemon juice
Soak cold water and gelatin in a blender a few minutes. Add millet, yeast flakes, garlic powder, onion powder, pimento, cashews, and lemon juice to blender. Liquefy when smooth. Pour into mold (like a loaf pan); refrigerate. To use as grated cheese, freeze first, then it will grate like regular cheese. Makes 1 mini loaf pan (like pan with plastic wrap for getting it out easier).
Melty Cheese
2 1/3 C. water
2 oz. pimentos (optional for color)
2/3 C. yeast flakes
1/3 C. oil
2 Tbsp. lemon juice or more
1 tsp. onion salt
2 Tbsp. cornstarch
1/3 C. whole wheat
1 tsp. garlic powder
Whiz in blender, and then simmer on stove until thickened. If it lumps, return to blender after thickening. Good for nachos, broccoli, pizza, cracker dip, and whatever else you desire. NOTE: Can use paprika if you don’t have pimentos.
Sites that give health benefits about nutritional yeast (not to be confused with Brewer’s yeast; will not rise bread) and recipes are below:
http://vegetariancuisine.suite101.com/article.cfm/benefits_and_uses_of_nutritional_yeast
http://recipes.wikia.com/wiki/Category:Nutritional_yeast_Recipes
http://vegetarian.lovetoknow.com/Nutritional_Yeast_Recipes
Gluten: The Wheat Meat!
Gluten: The Wheat Meat!
Gluten (long version)
10 C. whole wheat flour
5 C. water
Put in mixer with dough hook. Knead 10 minutes. Remove hook. Dough should be very stretchy. Cover dough with more water. Knead by hand and pour off starchy water. Take one handful of dough & rinse under a trickle of water until rubbery. Repeat until all dough in rinsed. After washing gluten, place on an oiled sheet of aluminum foil (on a cookie sheet). Bake 350° for 15-20 minutes. Grind to look like ground beef (and then cook like beef) or instead of grinding can cut into “steaks” and simmer about 45 minutes in broth, then pan fry. You can also simmer it in broth and then grind it up as well.
Quick Homemade Gluten
(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)
This is the basic recipe for gluten.
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock (or another broth of your choice)
3 Tablespoons lite tamari, Braggs liquid amino acids (Health food store), or soy sauce
1-3 teaspoons toasted sesame oil (optional)
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Laura Cannon’s notes:
The quick homemade gluten recipe as well as other recipes can be found at http://www.vrg.org/recipes/vjseitan.htm . On there are recipes such as: Seitan Stew, Seitan and Shiitake Mushroom Stroganoff, Seitan Fusion Sauté, Barbecued Seitan, Seitan-Squash Sauté, & Mock BBQ Pork. Seitan (say-tahn) is basically gluten that is flavored. Although we may not be vegetarian, it helps to be used to these recipes and make the ones we like on occasion in case we aren’t able to obtain meat. It is a good substitute. It can also help to stretch the budget!
Other places that seem good to look for information and recipes are:
http://www.ellenskitchen.com/recipebox/wheaties.html
http://dianagrayministries.net/recipes/5-meat-meatsub.html
Other vegetarian sites are helpful in finding things like egg substitutes (which I found you can substitute in a recipe to have 1 egg = 1 Tbsp. flour or cornstarch). I also use nutritional yeast to make a cheese sauce or mock cheese. It is not the same as the real thing, but it is a good substitute to which I have grown accustomed to the flavor as my mom made it growing up. Again, it’s great for low budget and also when you can’t get the real thing. I also like it for convenience sometimes. < br/>
WARNING: Some people have an intolerance to gluten. Some may not even realize they have it until later. For this reason, there are so many gluten-free products. You can overdo anything – meat, water, wheat, etc. I recommend keeping a mixture of options. Other options, though, will help us to eat meat sparingly (as read in D&C).
Gluten (long version)
10 C. whole wheat flour
5 C. water
Put in mixer with dough hook. Knead 10 minutes. Remove hook. Dough should be very stretchy. Cover dough with more water. Knead by hand and pour off starchy water. Take one handful of dough & rinse under a trickle of water until rubbery. Repeat until all dough in rinsed. After washing gluten, place on an oiled sheet of aluminum foil (on a cookie sheet). Bake 350° for 15-20 minutes. Grind to look like ground beef (and then cook like beef) or instead of grinding can cut into “steaks” and simmer about 45 minutes in broth, then pan fry. You can also simmer it in broth and then grind it up as well.
Quick Homemade Gluten
(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)
This is the basic recipe for gluten.
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock (or another broth of your choice)
3 Tablespoons lite tamari, Braggs liquid amino acids (Health food store), or soy sauce
1-3 teaspoons toasted sesame oil (optional)
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Laura Cannon’s notes:
The quick homemade gluten recipe as well as other recipes can be found at http://www.vrg.org/recipes/vjseitan.htm . On there are recipes such as: Seitan Stew, Seitan and Shiitake Mushroom Stroganoff, Seitan Fusion Sauté, Barbecued Seitan, Seitan-Squash Sauté, & Mock BBQ Pork. Seitan (say-tahn) is basically gluten that is flavored. Although we may not be vegetarian, it helps to be used to these recipes and make the ones we like on occasion in case we aren’t able to obtain meat. It is a good substitute. It can also help to stretch the budget!
Other places that seem good to look for information and recipes are:
http://www.ellenskitchen.com/recipebox/wheaties.html
http://dianagrayministries.net/recipes/5-meat-meatsub.html
Other vegetarian sites are helpful in finding things like egg substitutes (which I found you can substitute in a recipe to have 1 egg = 1 Tbsp. flour or cornstarch). I also use nutritional yeast to make a cheese sauce or mock cheese. It is not the same as the real thing, but it is a good substitute to which I have grown accustomed to the flavor as my mom made it growing up. Again, it’s great for low budget and also when you can’t get the real thing. I also like it for convenience sometimes. < br/>
WARNING: Some people have an intolerance to gluten. Some may not even realize they have it until later. For this reason, there are so many gluten-free products. You can overdo anything – meat, water, wheat, etc. I recommend keeping a mixture of options. Other options, though, will help us to eat meat sparingly (as read in D&C).
Wednesday, November 4, 2009
Impossible Pumpkin Pie
3/4 C. Sugar (or honey)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla
Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.
Bake 376ºF 45-50 minutes in oven.
As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla
Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.
Bake 376ºF 45-50 minutes in oven.
As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)
Tuesday, November 3, 2009
Apple Cinnamon Oatmeal
Apple Cinnamon Oatmeal
1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce
Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.
When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.
Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.
Makes 2-4 servings.
1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce
Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.
When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.
Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.
Makes 2-4 servings.
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