Waffle Iron Hash Browns

[Guest guest]

Lady Dragonfly.

Would you post a recipe please? I'm just getting into this .

Going to try my hand at seitan tomorrow.

Thank's,

Shirley

 

-

Lady Dragonfly

Friday, July 12, 2002 8:36 PM

Re: Waffle Iron Hash Browns

Nigari? Check the web.personally, I just use Epsom salts. They are magnesium sulfate and it worksjust fine.I have been making tofu for about 20 years.Dragonfly

[Guest guest]

Lady D,

Thank you so much! To bad I have to work today or I'd get started

on some.

Been many years since I've been in Denver,beautiful State,I lived in Ft.

Collins for awhile. Live in Idaho now.

Keep'm guessing on how you make your bread! Sounds delicious!

Shirley

 

-

Lady Dragonfly

Saturday, July 13, 2002 10:00 AM

Re: Waffle Iron Hash Browns

Shirley I make seitan too!I will refer you to Louise Hagler's book "Tofu Cookery" for a tofu recipe asthis is what I use now. I have used the Shirtleff's book in the past, butthey are nearly the same. I mix about 2 tablespoons of salts for about 3gallons of soy milk, stir ONCE quickly and let the stuff settle. In a bit,the curds and whey separate. The curds are your tofu.This makes fibrous or "Chinese" tofu and must be stored in water. Theprocess is very much like cheese making with a hot milk and coagulant.Silken tofu or "Japanese" tofu is not coagulated at all, but rather is likea soymilk with cornstarch that set up hard. It is not cornstarch, but it isa thickener that then sets as it cools. Silken is usually in an aseptic boxon the shelf.I am working on a vegan cookbook and formulating a business plan for a veganrestaurant here in Denver at some point. I am the magic vegan baker who canmake bread at over a mile high with just whole wheat flour, yeast and waterwhich I am told, cannot be done, but my bread is divine and coveted by theneighbors! LOLDragonfly

[Guest guest]

Lady D,

Please let me know when your book comes out,sounds wonderful!!

Would love to order it.

Shirley

 

-----

Lady Dragonfly

Shirley:<<My bread is a success through sheer force of will. I am a very, very goodvegan cook and hence, am writing a cookbook. Working title is: GreatAmerican Cooking ...with the word VEGAN arrowed up between American andCooking, >>

[Guest guest]

x-posted --

I haven't tried these, but they look so interesting that I thought I'd share --

I've yet to try a recipe of Bryanna's that wasn't good! I think I'll fix these

for brunch tomorrow, and add a dollop or three of tofu sour " cream " . She gives

the yield for four " waffles " but, from reading the recipe, it looks like two

whole or four halves. Anyway, here's the recipe as she gave it.

 

* Exported from MasterCook *

 

Bryanna's Waffle Iron Hash Browns

 

Recipe By :Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Side Dish

Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces potato -- scrubbed and grated

3 medium carrots -- scrubbed & shredded (or enough to make 4 c.,

along with the potatoes)

1 tablespoon ener-g egg replacer -- mixed with

1/4 cup water

1 tablespoon nutritional yeast flakes

1 tablespoon flour

1 tablespoon dehydrated onion flakes

1 teaspoon salt

1/2 teaspoon garlic granules

OPTIONAL:

2 tablespoons chopped fresh parsley -- (2-4)

 

Preheat a lightly-oiled or sprayed, non-stick waffle iron. In a medium bowl mix

together the ingredients well. Pack half of the mixture into the hot waffle

iron.

 

Allow to cook 10-12 minutes, or til well-browned and crispy. Serve immediately

and repeat with the second half of the batter. Serve with ketchup or applesauce.

 

S(Formatted by):

" N. Braswell, Jul-12-2002 "

Yield:

" 4 waffles "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 88 Calories; trace Fat (1.9% calories

from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

559mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable.

 

NOTES : Author's note - This is an adaptation of a recipe from my first

cookbook, " The Almost No-Fat Cookbook " . The addition of carrots makes the potato

" go further " , calorie-wise. This is a great breakfast dish, or even a snack when

you are really hungry! It's delish!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Does anyone know where I can get nigari for making my own tofu?

 

Thanks,

Annie

[Guest guest]

Nigari? Check the web.

 

personally, I just use Epsom salts. They are magnesium sulfate and it works

just fine.

 

I have been making tofu for about 20 years.

 

Dragonfly

[Guest guest]

Shirley I make seitan too!

 

I will refer you to Louise Hagler's book " Tofu Cookery " for a tofu recipe as

this is what I use now. I have used the Shirtleff's book in the past, but

they are nearly the same. I mix about 2 tablespoons of salts for about 3

gallons of soy milk, stir ONCE quickly and let the stuff settle. In a bit,

the curds and whey separate. The curds are your tofu.

 

This makes fibrous or " Chinese " tofu and must be stored in water. The

process is very much like cheese making with a hot milk and coagulant.

 

Silken tofu or " Japanese " tofu is not coagulated at all, but rather is like

a soymilk with cornstarch that set up hard. It is not cornstarch, but it is

a thickener that then sets as it cools. Silken is usually in an aseptic box

on the shelf.

 

I am working on a vegan cookbook and formulating a business plan for a vegan

restaurant here in Denver at some point. I am the magic vegan baker who can

make bread at over a mile high with just whole wheat flour, yeast and water

which I am told, cannot be done, but my bread is divine and coveted by the

neighbors! LOL

 

Dragonfly

[Guest guest]

Shirley:

 

My bread is a success through sheer force of will. I am a very, very good

vegan cook and hence, am writing a cookbook. Working title is: Great

American Cooking ...with the word VEGAN arrowed up between American and

Cooking, like an after thought.

 

The premise is cooking like the rest of America with neatloaf, mashers,

glazed carrots and chocolate pudding for dessert OR black eyed peas,

cornbread and collards with bakun OR chiken and stars soup or uncheezy

pizza and then to more classic restaurant fare like uneggs Benedict with

Hollandaise sauce (this is a divine dish I created to be vegan and it is

wonderful stuff). Then to seitan ribs, corn on the cob, potato salad and

brownies. Then, onto my grilled tofu that you can BBQ outside that will

taste like a number of marinades I have come up with. Then, homage to our

ethnic diversity with Tex-Mex tortilla stacks, green chili and breakfast

burritos or American style eggrolls, fried rice and TVP Moo Goo Gai Pan.

And to the Southwest with Santa Fe Chiken on pasta. Or, rye 'n injun, baked

beans, braised brussel sprouts....

 

I could go on all day. Suffice it to say, I want to create dishes that are

not heavy, not full of hard to find Asian ingredients that are odd, that are

light tasting, very flavorful and whole grain. I won't write 101 ways with

tofu either. I don't want stuff to take hours to prepare. Nice,

traditional American and American-Ethnic meals that we all love to eat.

 

I find that vegan cook books have nasty, dishsoap tasting stuff in them or

things are sickly sweet and heavy. Either that, or they are vegetarian and

full of cheese dishes so that their devotees are going to turn into cheese

balls with high cholesterol. There HAS to be something better.

 

Dragonfly