Guest guest Posted January 4, 2004 Report Share Posted January 4, 2004 In a message dated 1/4/04 5:05:43 PM Pacific Standard Time, djrockitgirl writes: to make the following things from scratch: - vegetable broth I always make my own vegetable broth because it's so easy. I just cut up lots of veggies....things that might be getting a little wilted or even some fresher ones. Onions, celery, mushrooms, carrots, potatoes, and anything else (even lettuce), that doesn't taste too strong (like broccoli and cabbage). I cut them up in very big chunks, fill the pot with lots of water, bring to a boil and let simmer about 20-30 min with the lid on. I then turn off the heat and let the whole concoction sit on the stove for about an hour , with the lid still on. I then strain it through a colander or mesh strainer and refrigerate it or freeze it. I usually take off the lid (after it sits) and let it cool down before I strain it. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 I was wondering if anyone has any recipes (or knows where I can find them) to make the following things from scratch: - vegetable broth - wheat gluten (and meat substitutes you can make from wheat gluten) - vegan yogurt - vegan cheese flavouring - egg substitutes. I am going to an all natural all organic diet due to food allergies that require me to no longer buy commercially produced food so I am trying desparately to find ways of making these things so that I don't have to cut them out of my diet. I have found recipes for veggie broth, egg substitutes, and wheat gluten but more would be good...and also am still looking for yogurt, cheese, and things that I can make from the wheat gluten. Thanks so much in advance!! -Abbey =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 Hi Abbey! There is apparently a great "cheese" cookbook or two out there, however the only "cheese" recipes I have are from How It All Vegan.. I've only tried the Eazy Breezy Cheezy Sauce myself.. Eazy Breezy Cheezy Sauce: 1/2 cup nutritional yeast 3 Tbsp flour 4 tsp arrowroot powder or cornstarch powder 1/2 tsp salt 1 cup water 1 Tbsp olive oil 2 tsp Dijon mustard In a small saucepan, whisk together the yeast, flour, arrowroot powder, and salt. Add the water and oil and continue to whisk thoroughly. Stir over medium heat until sauce becomes thick, then stir in the mustard. Heat for 30 seconds more and serve. Makes 2-4 servings. Gerry's Saucy Creamy Sauce 5-8 cloves garlic, minced 8-10 mushrooms, chopped 1 Tbsp olive oil 1/2 cup coconut milk (soy milk works, but not as well) 3 Tbsp soy Parmesan cheese 1/4 tsp nutmeg 1/2 - 1 tsp pepper In a medium saucepan, saute the garlic and mushrooms in oil on medium-low heat, ensuring the garlic doesn't burn. In a small pot, bring the coconut milk to a boil on medium-high heat. When it starts to bubble, add the parmesan, nutmeg, and pepper and remove it from heat. Whisk until smooth and the cheese has melted. Pour this mixture into the saucepan with the mushrooms and stir together. Simmer on medium-high heat to reduce the liquid by half. Be careful not to burn it! Stir constantly. Once it reaches the desired consistency, pour over pasta or rice and serve. Makes 2-4 servings. You can check out Sarah's website, the Sarah who co-wrote How It All Vegan and Garden of Vegan, if you like. There's a message board with recipes and stuff from people who check it out, as well as Sarah herself. It's at http://govegan.net Hope that helps somewhat! -Lacy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 Hi Abbey I got this off another list... Eggs add color, protein, volume and texture in our cooked and baked goods. Determine the purpose of eggs in a recipe to make suitable replacements. One egg usually serves as a binder. In this case almost any egg substitute will be acceptable. Two or three eggs in a recipe typically provide leavening. Good examples of egg substitutions for two or more eggs are Ener-G Egg Replacer or Baking Powder mixes. Recipes like angel food cake and brownies will usually only work with real eggs. Arrowroot 1 Egg = 1 tablespoon Arrowroot flour mixed with 3 tablespoons Water Baking Powder Mix #1: 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water Mix #2: 1 heaping tablespoon baking powder, 1 tablespoon cider or apple cider vinegar, plus 1 tablespoon warm water Baking without Eggs In most cases eggs can be eliminated from pancake, waffles, and biscuit recipes. Banana 1 Egg = 1/2 large mashed banana or approximately 1/3 cup Cornstarch 1 Egg = 1 tablespoon of Cornstarch mixed with 3 tablespoons of Water Cookies without Eggs Omit eggs from recipe. Add 1/4 teaspoon more baking soda, increase liquid (water, milk) a tablespoon per egg and 1/2 to 1 teaspoon more cooking oil. You can further substitute maple syrup for sugar as it acts as a binder. If dough seems too sticky, add a teaspoon of flour at a time until desired consistency is achieved. Ener-G Egg Replacer Works well in most recipes. Can be purchased at natural foods stores or via the Ener-G website. Flaxseed 1 Egg = 1 tablespoon of ground flaxseed to 2 to 3 tablespoons of water. Boil for 10 minutes or use warm water and a blender to mix completely. Fruit 1 Egg = 3 tablespoons pureed fruit (apples, apple butter, apricots, pears, prunes, baby food) 1 Egg = 2 tablespoons fruit juice and increase leavening about 50-percent Gelatin 1 Egg = 1 teaspoon gelatin dissolved in 3 tablespoons of boiling water. Gel slightly in freezer for approximately 5 minutes. Beat like a regular egg and add to recipe. This adds a texture similar to real eggs. Maple Syrup For any baked good that calls for both eggs and sugar, omit both and substitute maple syrup. Add half as much syrup as sugar. Soy 1 Egg = 1/4 cup Soy Milk Tofu 1 Egg = 1/4 cup ground soft tofu Xanthan Gum 1 Egg White = 1/4 teaspoon of Xanthan Gum with 1/4 cup Water. Let stand. When thickened this mix can be whipped and used as an egg white. --- Rock-It Girl <djrockitgirl wrote: > I was wondering if anyone has any recipes (or knows > where I can find > them) to make the following things from scratch: > > - vegetable broth > - wheat gluten (and meat substitutes you can make > from wheat gluten) > - vegan yogurt > - vegan cheese flavouring > - egg substitutes. > > I am going to an all natural all organic diet due to > food allergies > that require me to no longer buy commercially > produced food so I am > trying desparately to find ways of making these > things so that I > don't have to cut them out of my diet. > > I have found recipes for veggie broth, egg > substitutes, and wheat > gluten but more would be good...and also am still > looking for > yogurt, cheese, and things that I can make from the > wheat gluten. > > Thanks so much in advance!! > > -Abbey =) > > > ===== Happiness is a journey, not a destination. So work like you don't need money, love like you've never been hurt, and dance like no one's watching!!! Find out what made the Top Searches of 2003 http://search./top2003 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 This is fantastic! These are both sauces right? Like for putting onto veggies for example? I have a question for you. I notice in the first recipe it says either arrowroot powder or cornstarch powder. Cornstarch (and all corn products) is actually one of the things I have to stay away from because commercial corn is washed in preservatives when it is picked and I can't digest preservatives. Do you by chance happen to know if arrowroot powder can be used as a cornstarch replacement in other recipes as well? -Abbey =) >Lacy Slaunwhite <lacykitten > > >Re: making substitutes from scratch >Sun, 04 Jan 2004 18:17:04 -0700 > >Hi Abbey! > >There is apparently a great " cheese " cookbook or two out there, however the >only " cheese " recipes I have are from How It All Vegan.. I've only tried >the Eazy Breezy Cheezy Sauce myself.. > >Eazy Breezy Cheezy Sauce: > >1/2 cup nutritional yeast >3 Tbsp flour >4 tsp arrowroot powder or cornstarch powder >1/2 tsp salt >1 cup water >1 Tbsp olive oil >2 tsp Dijon mustard > >In a small saucepan, whisk together the yeast, flour, arrowroot powder, and >salt. Add the water and oil and continue to whisk thoroughly. Stir over >medium heat until sauce becomes thick, then stir in the mustard. Heat for >30 seconds more and serve. Makes 2-4 servings. > >Gerry's Saucy Creamy Sauce > >5-8 cloves garlic, minced >8-10 mushrooms, chopped >1 Tbsp olive oil >1/2 cup coconut milk (soy milk works, but not as well) >3 Tbsp soy Parmesan cheese >1/4 tsp nutmeg >1/2 - 1 tsp pepper > >In a medium saucepan, saute the garlic and mushrooms in oil on medium-low >heat, ensuring the garlic doesn't burn. In a small pot, bring the coconut >milk to a boil on medium-high heat. When it starts to bubble, add the >parmesan, nutmeg, and pepper and remove it from heat. Whisk until smooth >and the cheese has melted. > >Pour this mixture into the saucepan with the mushrooms and stir together. >Simmer on medium-high heat to reduce the liquid by half. Be careful not to >burn it! Stir constantly. Once it reaches the desired consistency, pour >over pasta or rice and serve. Makes 2-4 servings. > >You can check out Sarah's website, the Sarah who co-wrote How It All Vegan >and Garden of Vegan, if you like. There's a message board with recipes and >stuff from people who check it out, as well as Sarah herself. It's at >http://govegan.net > >Hope that helps somewhat! > >-Lacy _______________ Tired of spam? Get advanced junk mail protection with MSN 8. http://join.msn.com/?page=dept/bcomm & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.com\ %2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 Do you have suggestions on what veggies aren't good in stock? You listed Broccoli and Cabbage, do you have any other suggestions? I am new to this home cooking thing so I am not sure what veggies have strong flavouring. I've basically been living off of pasta and sauce while we were trying to figure out what was wrong with my tummy so now that I know (can't digest sulftites in any amount, including naturally occuring ones like in cheese) it is a WHOLE new world to me! ) >MorningGlory113 > > >Re: making substitutes from scratch >Sun, 4 Jan 2004 20:20:59 EST > >In a message dated 1/4/04 5:05:43 PM Pacific Standard Time, >djrockitgirl writes: > > > > to make the following things from scratch: > > > > - vegetable broth > > >I always make my own vegetable broth because it's so easy. I just cut up >lots >of veggies....things that might be getting a little wilted or even some >fresher ones. Onions, celery, mushrooms, carrots, potatoes, and anything >else (even >lettuce), that doesn't taste too strong (like broccoli and cabbage). I cut >them up in very big chunks, fill the pot with lots of water, bring to a >boil and >let simmer about 20-30 min with the lid on. I then turn off the heat and >let >the whole concoction sit on the stove for about an hour , with the lid >still >on. I then strain it through a colander or mesh strainer and refrigerate it >or >freeze it. I usually take off the lid (after it sits) and let it cool down >before I strain it. > >Gloria _______________ The new MSN 8: advanced junk mail protection and 2 months FREE* http://join.msn.com/?page=dept/bcomm & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.com\ %2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 Suzanne, this is great, thank you very much for this information ) >Suzanne <missthemeaner > > >Re: making substitutes from scratch >Sun, 4 Jan 2004 17:42:51 -0800 (PST) > >Hi Abbey >I got this off another list... > >Eggs add color, protein, volume and texture in our >cooked and baked goods. Determine the purpose of eggs >in a recipe to make suitable replacements. > >One egg usually serves as a binder. In this case >almost any egg substitute will be acceptable. > >Two or three eggs in a recipe typically provide >leavening. Good examples of egg substitutions for two >or more eggs are Ener-G Egg Replacer or Baking Powder >mixes. > >Recipes like angel food cake and brownies will usually >only work with real eggs. > >Arrowroot >1 Egg = 1 tablespoon Arrowroot flour mixed with 3 >tablespoons Water > >Baking Powder >Mix #1: 1 heaping tablespoon baking powder, 1 heaping >tablespoon oil, plus 1 tablespoon warm water > >Mix #2: 1 heaping tablespoon baking powder, 1 >tablespoon cider or apple cider vinegar, plus 1 >tablespoon warm water > >Baking without Eggs >In most cases eggs can be eliminated from pancake, >waffles, and biscuit recipes. > >Banana >1 Egg = 1/2 large mashed banana or approximately 1/3 >cup > >Cornstarch >1 Egg = 1 tablespoon of Cornstarch mixed with 3 >tablespoons of Water > >Cookies without Eggs >Omit eggs from recipe. Add 1/4 teaspoon more baking >soda, increase liquid (water, milk) a tablespoon per >egg and 1/2 to 1 teaspoon more cooking oil. You can >further substitute maple syrup for sugar as it acts as >a binder. If dough seems too sticky, add a teaspoon of >flour at a time until desired consistency is achieved. > > >Ener-G Egg Replacer >Works well in most recipes. Can be purchased at >natural foods stores or via the Ener-G website. > >Flaxseed >1 Egg = 1 tablespoon of ground flaxseed to 2 to 3 >tablespoons of water. Boil for 10 minutes or use warm >water and a blender to mix completely. > >Fruit >1 Egg = 3 tablespoons pureed fruit (apples, apple >butter, apricots, pears, prunes, baby food) >1 Egg = 2 tablespoons fruit juice and increase >leavening about 50-percent > >Gelatin >1 Egg = 1 teaspoon gelatin dissolved in 3 tablespoons >of boiling water. Gel slightly in freezer for >approximately 5 minutes. Beat like a regular egg and >add to recipe. This adds a texture similar to real >eggs. > >Maple Syrup >For any baked good that calls for both eggs and sugar, >omit both and substitute maple syrup. Add half as much >syrup as sugar. > >Soy >1 Egg = 1/4 cup Soy Milk > >Tofu >1 Egg = 1/4 cup ground soft tofu > >Xanthan Gum >1 Egg White = 1/4 teaspoon of Xanthan Gum with 1/4 cup >Water. Let stand. When thickened this mix can be >whipped and used as an egg white. >--- Rock-It Girl <djrockitgirl wrote: > > I was wondering if anyone has any recipes (or knows > > where I can find > > them) to make the following things from scratch: > > > > - vegetable broth > > - wheat gluten (and meat substitutes you can make > > from wheat gluten) > > - vegan yogurt > > - vegan cheese flavouring > > - egg substitutes. > > > > I am going to an all natural all organic diet due to > > food allergies > > that require me to no longer buy commercially > > produced food so I am > > trying desparately to find ways of making these > > things so that I > > don't have to cut them out of my diet. > > > > I have found recipes for veggie broth, egg > > substitutes, and wheat > > gluten but more would be good...and also am still > > looking for > > yogurt, cheese, and things that I can make from the > > wheat gluten. > > > > Thanks so much in advance!! > > > > -Abbey =) > > > > > > > > >===== >Happiness is a journey, not a destination. So work like you don't >need money, love like you've never been hurt, and dance like no one's >watching!!! > > > >Find out what made the Top Searches of 2003 >http://search./top2003 > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 I have made the cheezy sauce. It's sort of thick, it's almost like the nacho dipping cheeses that you can get, like in a jar, but sorta a different taste than I remember.. If you make it more liquidy it could be used as a pasta sauce I'm sure (I have before without liquifying it, but I'm weird hehe) but just make sure you like the taste first. I'd suggest making a half recipe to start off with. I THINK arrowroot can be used instead of corn starch, but I'm not positive. Hopefully another list member will be able to tell you for sure! -Lacy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2004 Report Share Posted January 5, 2004 Do you have suggestions on what veggies aren't good in stock? You listed Broccoli and Cabbage, do you have any other suggestions? Broccoli and cabbage are two I try to stay away from. I would also hesitate to throw in something like radishes because they have a "bite" and might not taste too great in stock. I also have never used cucumbers because I think they would fall part and not be good. I would use something like sweet potatoes sparingly (if at all), again, because they have a distinctive flavor which could overpower the stock. I love mushroom based stocks, so I might throw in a bunch of those. For a fairly well-rounded stock, which you can use as a base for almost anything, I stick to 3-4 regular potatoes, 4-5 stalks of celery, some mushrooms, one onion, a carrot or 2, and any romaine or leaf lettuce I have around. Some people add spices to it, but I wait and do that when I am actually making something (soups etc) from the stock. Hope this helps. Gloria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2004 Report Share Posted January 6, 2004 yep Gloria this was a big help, thanks ) >MorningGlory113 > > >Re: making substitutes from scratch >Mon, 5 Jan 2004 09:09:44 EST > > > > Do you have suggestions on what veggies aren't good in stock? You listed > > Broccoli and Cabbage, do you have any other suggestions? > > > > Broccoli and cabbage are two I try to stay away from. I would also >hesitate > > to throw in something like radishes because they have a " bite " and might >not > > taste too great in stock. I also have never used cucumbers because I >think > > they would fall part and not be good. I would use something like sweet > > potatoes sparingly (if at all), again, because they have a distinctive >flavor which > > could overpower the stock. I love mushroom based stocks, so I might >throw in > > a bunch of those. For a fairly well-rounded stock, which you can use as >a > > base for almost anything, I stick to 3-4 regular potatoes, 4-5 stalks of >celery, > > some mushrooms, one onion, a carrot or 2, and any romaine or leaf >lettuce I > > have around. Some people add spices to it, but I wait and do that when I >am > > actually making something (soups etc) from the stock. Hope this helps. > >Gloria > > > > > > _______________ The new MSN 8: advanced junk mail protection and 2 months FREE* http://join.msn.com/?page=dept/bcomm & pgmarket=en-ca & RU=http%3a%2f%2fjoin.msn.com\ %2f%3fpage%3dmisc%2fspecialoffers%26pgmarket%3den-ca Quote Link to comment Share on other sites More sharing options...
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