Ingredient question

[Guest guest]

I've not used it, but have vaguely heard of it. I think it's sold in

some SDA ABC stores, if that helps any. :-)

 

Karen

 

PatHanneman wrote:

 

> i've a recipe or two that calls for this:

>

> 1/2 teaspoon Bernard Jensen's Protein Seasoning (optional)

> --(a natural savory vegetable seasoning)

>

> I've never seen it. Does anyone use it? Is it good?

> I use nutritional yeast flakes to add a bit of depth to sauces and

> broths.

> Is that what this does? or is savory " herbal " ?

>

> ;-)

>

> pat

[Guest guest]

Hi Pat -

 

I work at a vegetarian natural foods store and we carry a product by Jensen

called vegetable broth seasoning (or something like that LOL). It may be the

same thing you're talking about. I have personally never tried it but I think

it has been around awhile. I would be happy to get the ingredients list and

suggested uses from the bottle for you if you like and post it to the list here.

 

I also found this description on the web:

 

Bernard Jensen's Protein Seasoning (formerly Vegetable Seasoning and Instant

Gravy) - This seasoning gives delicious flavor and body to all foods. Use for

soups, broths, meats, fish, vegetables. Not for sodium restricted diets. (Same

as " Sue's Kitchen Magic " ) Ingredients: Hydrolyzed Soya Protein. 5 oz

 

Cathi

 

Being powerful is like being a lady. If you have to tell people you are, you

aren't.

Margaret Thatcher

-

PatHanneman

Veg-Recipes

Wednesday, July 03, 2002 1:05 PM

ingredient question

 

 

i've a recipe or two that calls for this:

 

1/2 teaspoon Bernard Jensen's Protein Seasoning (optional)

--(a natural savory vegetable seasoning)

 

I've never seen it. Does anyone use it? Is it good?

I use nutritional yeast flakes to add a bit of depth to sauces and broths.

Is that what this does? or is savory " herbal " ?

 

;-)

 

pat

 

 

 

[Guest guest]

Have you tried googling for a vegetable suet? I am in the UK so most of

the links that come up for me are UK sites. At a push you could use

shortening in place of the suet. Apparently it has a slightly different

effect because it will melt into the batter unlike suet which melts

later leaving air holes and a lighter fluffier end product.

Christie in Edinburgh

[Guest guest]

Here is a link to vegetarian suet on a Bristish import site located in the

US:

 

http://www.britshoppe.com/atvesuli258.html

 

----

 

Mary West

10/17/2008 7:00:31 PM

 

ingredient question

 

I had actually posted this question to my Victorian group. I have a

recipe for plum pudding I want to make for Christmas but it uses beef

suet. I found out that there is something called Trex that is a

vegetarian substitute but it is only sold in Britain. A nice lady I

sold something to on Ebay who lives in Biggleswade (gotta love it)

found a website to order it for me but I was wondering if anyone has

seen it here or knows of a good substitute for suet in traditional

pudding recipes.

Mary in Atlanta

 

 

 

 

 

 

[Guest guest]

In my vegan cookbook, Incredibly Delicious, one of the ingredients in the baking

section is " dry sweetener. " Is this just a kinder gentler way of saying sugar?

Thanks

 Sunny

[Guest guest]

I do so hope you weren't hanging out for a reply, teaspoon in hand, while you

were in the middle of making this recipe! Okay, 'dry sweetener' can be cane or

beet sugar, as you surmised, but it can also refer to sugar substitutes such as

the brands Splenda and Equal. There is also date sugar, available in some places

that sell vegan products, made from - wait for it - dried dates and stevia (also

comes in liquid form) which is from a plant which is naturally sweet. In the

case of stevia, one has to use very very very little, so it'd be good to go

online for precise instructions on using it in recipes.

 

All sweeteners, dry or liquid, are not equally sweet, so some adjustment may be

needed. I understand that there are dry versions of some liquid sweeteners such

as honey (not itself vegan), molasses, etc., although I haven't used them. I

guess they evaporate them or something, but I'm simply guessing about those

here.

 

For the record: some sugars are processed through bone char and are not

therefore vegan.

 

Hope this was of help in time

 

Best,

Pat

 

, Rinchen <chelosunny wrote:

>

> In my vegan cookbook, Incredibly Delicious, one of the ingredients in the

baking section is " dry sweetener. " Is this just a kinder gentler way of saying

sugar?

> Thanks

>  Sunny

>