Meat Substitute

[Guest guest]

Does anyone know of a hecshered meat subsitute or have a recipe for

it, I would really appreciate it.

 

CORY

[Guest guest]

According to the London Bet Din, Quorn Mince and

Pieces are parve.

 

Tivall's garden vegetable patty, burger, cocktail

sausage, nuggets, sausage, sausage roll, savoury

strudel, schnitzel, slicing sausage, and wholemeal

schnitzel have been certified.

 

I'm not sure where you or if you can get Tivall. If

you are in the states, you can find Quorn in health

food stores in the freezer section.

 

Hope this has been a help.

 

Carol

 

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[Guest guest]

Does " hecshered " mean approved as kosher? I don't really understand

what would make meat substitutes not kosher. They are not made with

animal ingredients at all. As far as I know, there are not restrictions

on food that does not come from animal sources.

 

I suppose that the only problem could be processing of meat substitutes

in a plant that had other specifically non-kosher products.

 

You can make meat substitutes yourself from wheat gluten (a powdered

flour product from overkneading flour and water to end up with just the

protein and remove the starch). You mix it with water and cook it with

flavorings to make whatever kind of meat or fish replacement you want.

There is a great book (currently out of print so it has tripled in price

on the used book market) that tells you how to make all kinds of

substitutes from gluten:

 

" Simply Heavenly!, The Monastery Cookbook " by Abbot George Burke,

Macmillan, 1997.

 

If you can find tofu that is marked as kosher (or make tofu yourself)

you can make it take on a more meat-like consistency by freezing it,

then thawing it out and squeezing out the excess liquid (by putting a

weighted down plate on top of it for a 1/2 hour or so). The same kinds

of flavorings you can use with gluten can be used with tofu.

 

Here is one recipe I can offer you:

 

Pressure Cooker Unturkey Slices

adapted from “Simply Heavenly, The Monastery Vegetarian Cookbook,” by

Abbot George Burke

 

Raw Gluten:

 

2 cups instant gluten (1 box of Vital Wheat Gluten)

1 ¾ cups water

 

Broth:

 

2 Tbs soy sauce (I use low sodium)

1 tsp brown gravy flavoring (like Kitchen Bouquet or or Maggi)

1/8 tsp sage

½ cup chopped onion

2 ¼ tsp msg (I skip this because of the sodium in it)

½ tsp sea salt

½ tsp poultry seasoning

3 Tbs plus 2 tsp nutritional yeast

1 tsp corn oil

2 cups water

 

Put the broth ingredients in a pressure cooker, bring to a boil and

simmer for 5 minutes

 

While the broth is simmering, put the instant gluten and water into a

medium bowl. Mix until the powder is gone. The spongy result is raw

gluten.

 

Put the raw gluten into the broth. Make sure to get some of the liquid

on top. Put the pressure cooker basket or a small plate on top to hold

the gluten down in the broth. Close the pressure cooker lid and cook on

high until the steam release is vibrating like crazy (broth is boiling),

then reduce heat to get the steam release to vibrate just mildly. Cook

this way for 30 minutes, remove from heat for 5 minutes, then open the

lid. Cool the gluten a few more minutes.

 

When the gluten is cool enough to touch, slice thinly. Lay slices on a

broiler pan and spray lightly with oil. Broil lightly. Turn over and

do the same on the other side.

 

The unturkey slices are now ready to be cooked in gravy and served over

bread, potatoes, or stuffing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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http://www.thepetitionsite.com/takeaction/738171316

[Guest guest]

Quorn eventually uses eggs or egg white in some products that come

from unknown sources and that are not kosher.

This might also be true for some other products, so it is still

important to check the labels on everything you buy.

 

Gabriella

 

 

 

, " Maidawg "

<maidawg@c...> wrote:

>

> Does " hecshered " mean approved as kosher? I don't really understand

> what would make meat substitutes not kosher. They are not made with

> animal ingredients at all. As far as I know, there are not restrictions

> on food that does not come from animal sources.

 

> from Maida. Please sign my petition:

> http://www.thepetitionsite.com/takeaction/738171316

[Guest guest]

Yes. It means kosher. What would make the items not kosher even though there

is no meat in them would be the fact that it is not supervised. That means that

someone is watching over the product when it is being produced so that there is

nothing non kosher going into it and that all the laws of kashrut (kosher) are

followed. The equipment also has to be kosher-ie nothing non kosher can be used

on it and it has to be either new or cleaned at an extremely high tempurature-

before the product can be certified.

 

Marcia

 

Maidawg <maidawg wrote:

 

Does " hecshered " mean approved as kosher? I don't really understand

what would make meat substitutes not kosher. They are not made with

animal ingredients at all. As far as I know, there are not restrictions

on food that does not come from animal sources.

 

I suppose that the only problem could be processing of meat substitutes

in a plant that had other specifically non-kosher products.

 

You can make meat substitutes yourself from wheat gluten (a powdered

flour product from overkneading flour and water to end up with just the

protein and remove the starch). You mix it with water and cook it with

flavorings to make whatever kind of meat or fish replacement you want.

There is a great book (currently out of print so it has tripled in price

on the used book market) that tells you how to make all kinds of

substitutes from gluten:

 

" Simply Heavenly!, The Monastery Cookbook " by Abbot George Burke,

Macmillan, 1997.

 

If you can find tofu that is marked as kosher (or make tofu yourself)

you can make it take on a more meat-like consistency by freezing it,

then thawing it out and squeezing out the excess liquid (by putting a

weighted down plate on top of it for a 1/2 hour or so). The same kinds

of flavorings you can use with gluten can be used with tofu.

 

Here is one recipe I can offer you:

 

Pressure Cooker Unturkey Slices

adapted from “Simply Heavenly, The Monastery Vegetarian Cookbook,” by

Abbot George Burke

 

Raw Gluten:

 

2 cups instant gluten (1 box of Vital Wheat Gluten)

1 ¾ cups water

 

Broth:

 

2 Tbs soy sauce (I use low sodium)

1 tsp brown gravy flavoring (like Kitchen Bouquet or or Maggi)

1/8 tsp sage

½ cup chopped onion

2 ¼ tsp msg (I skip this because of the sodium in it)

½ tsp sea salt

½ tsp poultry seasoning

3 Tbs plus 2 tsp nutritional yeast

1 tsp corn oil

2 cups water

 

Put the broth ingredients in a pressure cooker, bring to a boil and

simmer for 5 minutes

 

While the broth is simmering, put the instant gluten and water into a

medium bowl. Mix until the powder is gone. The spongy result is raw

gluten.

 

Put the raw gluten into the broth. Make sure to get some of the liquid

on top. Put the pressure cooker basket or a small plate on top to hold

the gluten down in the broth. Close the pressure cooker lid and cook on

high until the steam release is vibrating like crazy (broth is boiling),

then reduce heat to get the steam release to vibrate just mildly. Cook

this way for 30 minutes, remove from heat for 5 minutes, then open the

lid. Cool the gluten a few more minutes.

 

When the gluten is cool enough to touch, slice thinly. Lay slices on a

broiler pan and spray lightly with oil. Broil lightly. Turn over and

do the same on the other side.

 

The unturkey slices are now ready to be cooked in gravy and served over

bread, potatoes, or stuffing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida. Please sign my petition:

http://www.thepetitionsite.com/takeaction/738171316

 

 

 

 

 

 

 

[Guest guest]

I had not even considered quorn, because it is not vegan because it has

animal ingredients. For commercial products I was thinking more of

products made by Yvves Vegetarian Cuisine or Light Life, which are 100%

vegetarian.

 

As I said before, there is no reason for 100% vegetarian products to not

be kosher, unless they were contaminated by something else made at the

same plant. I find this very unlikely.

 

I just looked at two items in my refrigerator. The White Wave

Vegetarian Stir Fry (seasoned wheat gluten) is marked kosher and parve.

The Pete's Tofu 2 Go is also marked kosher and parve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida. Please sign my petition:

http://www.thepetitionsite.com/takeaction/738171316

[Guest guest]

You can order on-line a dried soy product from dixiediner.com. It is kosher

parve and comes in various flavors and textures. I like the " chicken-not " and

" beef-not " strips and chucks the best. There is also a ground beef look a

like. One other good thing about this is that it does not need refrigeration

and

lasts a long time in the cupboard.

 

P.S. I make a great parve cholent with the beef-not strips.

 

Hope you like it.

 

Linda

 

 

 

[Guest guest]

Quorn and Tivall are the only 2 products that I know

that are in England that might be in the states. And I

know that both are kosher.

 

 

> I had not even considered quorn, because it is not

> vegan because it has

> animal ingredients. For commercial products I was

> thinking more of

> products made by Yvves Vegetarian Cuisine or Light

> Life, which are 100%

> vegetarian.

>

> As I said before, there is no reason for 100%

> vegetarian products to not

> be kosher, unless they were contaminated by

> something else made at the

> same plant. I find this very unlikely.

>

> I just looked at two items in my refrigerator. The

> White Wave

> Vegetarian Stir Fry (seasoned wheat gluten) is

> marked kosher and parve.

> The Pete's Tofu 2 Go is also marked kosher and

> parve.

>

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

> from Maida. Please sign my petition:

> http://www.thepetitionsite.com/takeaction/738171316

>

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