Cumin Rice with Eggplant and peas

[Guest guest]

Prepared this recipe for dinner earlier this week. My daughter thought

it looked great - very colorful. It was also very flavorful. However,

I'm new to fat-free vegan diet and they're not on the plan but at my

mercy since they don't help cook the meals. That said, the consensus

was that the recipe would be improved if it had something more

substantial added. Old habits would have called for lamb, chicken or

sausage. Any suggestions?

 

Thanks,

 

Nancy

[Guest guest]

I think both kidney beans and chickpeas would taste good in it, but

you could also add veggie sausage. Perhaps you could brown some Gimme

Lean sausage, which is fatfree, and add it before it goes into the

oven.

 

Susan

 

 

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

Susan Voisin

FatFree Vegan Kitchen

http://blog.fatfreevegan.com

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

 

-

" nancyteaking " <nancy

 

Friday, April 04, 2008 10:31 AM

Cumin Rice with Eggplant and peas

 

 

> Prepared this recipe for dinner earlier this week. My daughter

> thought

> it looked great - very colorful. It was also very flavorful.

> However,

> I'm new to fat-free vegan diet and they're not on the plan but at my

> mercy since they don't help cook the meals. That said, the

> consensus

> was that the recipe would be improved if it had something more

> substantial added. Old habits would have called for lamb, chicken

> or

> sausage. Any suggestions?

>

> Thanks,

>

> Nancy

>

>

> ---

>

> Check out our recipe files at http://www.fatfreevegan.com .

> Groups Links

>

>

>

>

>

[Guest guest]

Thanks Susan. I suspected chickpeas would work. Haven't tried any of the fake

meat products...except Boca Burgers.

 

nancy

 

Susan Voisin <susan

2008/04/04 Fri AM 10:39:30 CDT

 

Re: Cumin Rice with Eggplant and peas

 

 

I think both kidney beans and chickpeas would taste good in it, but

you could also add veggie sausage. Perhaps you could brown some Gimme

Lean sausage, which is fatfree, and add it before it goes into the

oven.

 

Susan

 

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

Susan Voisin

FatFree Vegan Kitchen

http://blog.fatfreevegan.com

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

 

-

" nancyteaking " <nancy

 

Friday, April 04, 2008 10:31 AM

Cumin Rice with Eggplant and peas

 

> Prepared this recipe for dinner earlier this week. My daughter

> thought

> it looked great - very colorful. It was also very flavorful.

> However,

> I'm new to fat-free vegan diet and they're not on the plan but at my

> mercy since they don't help cook the meals. That said, the

> consensus

> was that the recipe would be improved if it had something more

> substantial added. Old habits would have called for lamb, chicken

> or

> sausage. Any suggestions?

>

> Thanks,

>

> Nancy

>

>

> ---

>

> Check out our recipe files at http://www.fatfreevegan.com .

> Groups Links

>

>

>

>

>

[Guest guest]

On 4/4/08, nancyteaking <nancy wrote:

>

> That said, the consensus

> was that the recipe would be improved if it had something more

> substantial added. Old habits would have called for lamb, chicken or

> sausage. Any suggestions?

 

How about seitan? I just made some yesterday for the first time ever

in my life and was amazed at how simple it is (though you want to make

the seitan cutlets on a day when you will be around the house for a

couple of hours. It doesn't involve a lot of hands-on time but a 30-60

minute simmer (I did 60 minutes.) Plus you have to let the seitan

" rest " for fifteen minutes before you simmer it. Once the seitan

cutlets are made, you can store them in the fridge for a few days so

it's okay to make them ahead of when you plan to eat them.

 

Seitan is " wheat meat " and is the basis of a LOT of fake meats in the

stores. It's generally healthier when you make it at home because you

have more control over additives, sodium level, etc. It's exceedingly

low in fat, quite low in calories and high in protein. It soaks up the

flavor of whatever you cook it with, so you might want to add whatever

spices you want it to have in the dough or in the simmering broth or

you might want to marinate it in the fridge for a day or so before you

cook it.

 

 

Here's how I did it:

 

You'll need gluten flour, water, soy sauce, spices. A big bowl, a big

soup pot with a lid.

 

In a big bowl (I think mine might have been a 2-quart mixing bowl) put:

 

2 cups of gluten flour (check the baking aisle and the bulk bin

section for this)

1 teaspoon garlic powder

1 teaspoon ground ginger

 

Stir these together well with a fork.

 

In a smaller bowl, mix 1.25 cups of water or veggie stock with 3

tablespoons soy sauce (or your favorite equivalent.)

 

Pour the liquid into the big bowl and stir together with the fork

until it form a dough (takes about 30 seconds) and then knead or

squeeze the dough (I just squeezed it rather than classic bread

kneading) about 10 to 15 times.

 

Let the dough rest for 5 minutes, then squeeze it a few more times.

 

Let the dough rest for 15 minutes.

 

In a big soup pot on the stove put:

 

4 cups water

1/4 cup soy sauce (or equivalent)

 

the recipe said to also put a 3-inch piece of kombu seaweed in but I

didn't have any seaweed so I left it out and it was fine. Having made

it now, I think you could probably simmer it in anything you wanted.

Bryanna Clark Grogan's fake chicken broth recipe might be a great

thing to simmer it in because I kind of thought the seitan came out

looking like chicken so it might as well kind of taste like it, too.

:-)

 

Bring the liquid to a boil while you cut the seitan into about 8

pieces and stretch the pieces out to make thin cutlets. Put the

cutlets into the boiling liquid and reduce the heat to a simmer. Cover

the pot and simmer for 30 to 60 minutes. I simmered for 30 and then

stirred the pot a little they swell up HUGE while they're simmering!)

and then simmered another 30 minutes.

 

After you take them off the heat, they shrink down but are still quite

a bit bigger than they were before you simmered them. You can cut them

in strips, or cube them, and call them " wheat chicken " or something

like that and try them out in your recipe. Pretty much cook them any

way. The recipe I had said that they can be deep-fried but they will

soak up a TON of oil and that's not how we on this list eat, so that

one's out. :-) But you can bake them, fry them, stir fry them, drop

them straight into a stew, etc. (If you're planning on putting them in

a stew, you probably only need to simmer 30 minutes since they'll

simmer more in the stew.)

 

I thought the seitan was pretty tasty. I sauted mine with onions in

barbecue sauce and served it with steamed spinach and corn with cider

vinegar.

 

I hope you like seitan, too.

 

Sparrow

[Guest guest]

Thank you so much for all the info! I

will definitely give it a try when I have a chance – work full time and

this weekend I have a full schedule. After all that prep work, it better taste

good!

 

Nancy

 

 

 

 

 

 

On Behalf Of Sparrow R Jones

Friday, April 04, 2008 8:43

PM

 

Re: Cumin

Rice with Eggplant and peas

 

 

 

 

 

On

4/4/08, nancyteaking <nancy (AT) fatjoey (DOT) net>

wrote:

>

> That said, the consensus

> was that the recipe would be improved if it had something more

> substantial added. Old habits would have called for lamb, chicken or

> sausage. Any suggestions?

 

How about seitan? I just made some yesterday for the first time ever

in my life and was amazed at how simple it is (though you want to make

the seitan cutlets on a day when you will be around the house for a

couple of hours. It doesn't involve a lot of hands-on time but a 30-60

minute simmer (I did 60 minutes.) Plus you have to let the seitan

" rest " for fifteen minutes before you simmer it. Once the seitan

cutlets are made, you can store them in the fridge for a few days so

it's okay to make them ahead of when you plan to eat them.

 

Seitan is " wheat meat " and is the basis of a LOT

of fake meats in the

stores. It's generally healthier when you make it at home because you

have more control over additives, sodium level, etc. It's exceedingly

low in fat, quite low in calories and high in protein. It soaks up the

flavor of whatever you cook it with, so you might want to add whatever

spices you want it to have in the dough or in the simmering broth or

you might want to marinate it in the fridge for a day or so before you

cook it.

 

Here's how I did it:

 

You'll need gluten flour, water, soy sauce, spices. A big bowl, a big

soup pot with a lid.

 

In a big bowl (I think mine might have been a 2-quart mixing bowl) put:

 

2 cups of gluten flour (check the baking aisle and the bulk bin

section for this)

1 teaspoon garlic powder

1 teaspoon ground ginger

 

Stir these together well with a fork.

 

In a smaller bowl, mix 1.25 cups of water or veggie stock with 3

tablespoons soy sauce (or your favorite equivalent.)

 

Pour the liquid into the big bowl and stir together with the fork

until it form a dough (takes about 30 seconds) and then knead or

squeeze the dough (I just squeezed it rather than classic bread

kneading) about 10 to 15 times.

 

Let the dough rest for 5 minutes, then squeeze it a few more times.

 

Let the dough rest for 15 minutes.

 

In a big soup pot on the stove put:

 

4 cups water

1/4 cup soy sauce (or equivalent)

 

the recipe said to also put a 3-inch piece of kombu seaweed in but I

didn't have any seaweed so I left it out and it was fine. Having made

it now, I think you could probably simmer it in anything you wanted.

Bryanna Clark Grogan's fake chicken broth recipe might be a great

thing to simmer it in because I kind of thought the seitan came out

looking like chicken so it might as well kind of taste like it, too.

:-)

 

Bring the liquid to a boil while you cut the seitan into about 8

pieces and stretch the pieces out to make thin cutlets. Put the

cutlets into the boiling liquid and reduce the heat to a simmer. Cover

the pot and simmer for 30 to 60 minutes. I simmered for 30 and then

stirred the pot a little they swell up HUGE while they're simmering!)

and then simmered another 30 minutes.

 

After you take them off the heat, they shrink down but are still quite

a bit bigger than they were before you simmered them. You can cut them

in strips, or cube them, and call them " wheat chicken " or something

like that and try them out in your recipe. Pretty much cook them any

way. The recipe I had said that they can be deep-fried but they will

soak up a TON of oil and that's not how we on this list eat, so that

one's out. :-) But you can bake them, fry them, stir fry them, drop

them straight into a stew, etc. (If you're planning on putting them in

a stew, you probably only need to simmer 30 minutes since they'll

simmer more in the stew.)

 

I thought the seitan was pretty tasty. I sauted mine with onions in

barbecue sauce and served it with steamed spinach and corn with cider

vinegar.

 

I hope you like seitan, too.

 

Sparrow

[Guest guest]

Thanks so much for the information and the recipe! I made some seitan Italian sausages last week for the first time ever. I didn’t know how to keep them, it makes 8 ... So I used a couple right away, threw 4 in the freezer and the other 2 in the refrigerator to eat over the next few days. But I don’t know how long the stuff is supposed to keep, is there a ‘use by’ suggestion on home made seitan products?

 

Anna

 

 

On 5/4/08 11:43 AM, " Sparrow R Jones " <sparrowrose wrote:

 

How about seitan? I just made some yesterday for the first time ever

in my life and was amazed at how simple it is (though you want to make

the seitan cutlets on a day when you will be around the house for a

couple of hours. It doesn't involve a lot of hands-on time but a 30-60

minute simmer (I did 60 minutes.) Plus you have to let the seitan

" rest " for fifteen minutes before you simmer it. Once the seitan

cutlets are made, you can store them in the fridge for a few days so

it's okay to make them ahead of when you plan to eat them.

 

Seitan is " wheat meat " and is the basis of a LOT of fake meats in the

stores. It's generally healthier when you make it at home because you

have more control over additives, sodium level, etc. It's exceedingly

low in fat, quite low in calories and high in protein. It soaks up the

flavor of whatever you cook it with, so you might want to add whatever

spices you want it to have in the dough or in the simmering broth or

you might want to marinate it in the fridge for a day or so before you

cook it.

 

Here's how I did it:

 

You'll need gluten flour, water, soy sauce, spices. A big bowl, a big

soup pot with a lid.

 

In a big bowl (I think mine might have been a 2-quart mixing bowl) put:

 

2 cups of gluten flour (check the baking aisle and the bulk bin

section for this)

1 teaspoon garlic powder

1 teaspoon ground ginger

 

Stir these together well with a fork.

 

In a smaller bowl, mix 1.25 cups of water or veggie stock with 3

tablespoons soy sauce (or your favorite equivalent.)

 

Pour the liquid into the big bowl and stir together with the fork

until it form a dough (takes about 30 seconds) and then knead or

squeeze the dough (I just squeezed it rather than classic bread

kneading) about 10 to 15 times.

 

Let the dough rest for 5 minutes, then squeeze it a few more times.

 

Let the dough rest for 15 minutes.

 

In a big soup pot on the stove put:

 

4 cups water

1/4 cup soy sauce (or equivalent)

 

the recipe said to also put a 3-inch piece of kombu seaweed in but I

didn't have any seaweed so I left it out and it was fine. Having made

it now, I think you could probably simmer it in anything you wanted.

Bryanna Clark Grogan's fake chicken broth recipe might be a great

thing to simmer it in because I kind of thought the seitan came out

looking like chicken so it might as well kind of taste like it, too.

:-)

 

Bring the liquid to a boil while you cut the seitan into about 8

pieces and stretch the pieces out to make thin cutlets. Put the

cutlets into the boiling liquid and reduce the heat to a simmer. Cover

the pot and simmer for 30 to 60 minutes. I simmered for 30 and then

stirred the pot a little they swell up HUGE while they're simmering!)

and then simmered another 30 minutes.

 

After you take them off the heat, they shrink down but are still quite

a bit bigger than they were before you simmered them. You can cut them

in strips, or cube them, and call them " wheat chicken " or something

like that and try them out in your recipe. Pretty much cook them any

way. The recipe I had said that they can be deep-fried but they will

soak up a TON of oil and that's not how we on this list eat, so that

one's out. :-) But you can bake them, fry them, stir fry them, drop

them straight into a stew, etc. (If you're planning on putting them in

a stew, you probably only need to simmer 30 minutes since they'll

simmer more in the stew.)

 

I thought the seitan was pretty tasty. I sauted mine with onions in

barbecue sauce and served it with steamed spinach and corn with cider

vinegar.

 

I hope you like seitan, too.

 

Sparrow

[Guest guest]

On 4/4/08, Coop <rodstruelove wrote:

>

> Thanks so much for the information and the recipe! I made

> some seitan Italian sausages last week for the first time ever.

 

Ooh, how did you do it? Did you roll them in tubes instead of

stretching into cutlets? What spice differences did you do to make

them sausage-y?

 

> I didn't know how to keep them, it makes 8 ... So I used a

> couple right away, threw 4 in the freezer and the other 2 in the

> refrigerator to eat over the next few days. But I don't know how long

> the stuff is supposed to keep, is there a 'use by' suggestion on home

> made seitan products?

 

For frozen, I'd figure about the same amount of time as you typically

keep similar stuff around, like Boca Burgers, for example.

 

For refrigerated, I'm having the other half of my batch tomorrow so

that's two days. The recipe I used said, " Once made, seitan can be

stored in broth in the refrigerator for up to about a week.

Individually-wrapped cutlets can be frozen for up to a month or more

without a loss in texture or flavor. It is best to thaw them before

using. "

 

(I should note that my seitan is " in the broth " but there isn't very

much broth left, so it's not covered. I did kind of shake the

container up today to moisten everything, though.)

 

Oh, yeah, I guess I should mention that I got my recipe from

Vegetarian Resource Group and there are some other really nice recipes

on the page, including a seitan and shiitake stroganoff I'm dying to

try:

http://www.vrg.org/recipes/vjseitan.htm

 

Sparrow

[Guest guest]

This was a vegan version of Italian Sausage that I found on everydaydish.tv (a vegan video podcast you can get in iTunes or watch on their site) and was steamed rather than baked, it wasn’t in any broth. You put the ingredients together, roll them in small pieces of foil, twist the ends and steam for 30 minutes. That’s all it took, and they were really good even right then ... But after sitting in the refrigerator overnight they were heaps better! Subsequent reheats had an even better texture and flavor than they did right after I made them. My sausage slices were great in pasta dishes, on pizza or even in my home made veggie soup! This recipe is for an Italian Sausage, but I’ve heard people make Chorizo versions — I’d love that recipe, I’m not sure which spices to add/change to make this a Chorizo version.

 

See their vegan cooking videos and download the recipes here:

http://www.everydaydish.tv/cookingshow_video.html

 

Anna

 

 

On 5/4/08 2:46 PM, " Sparrow R Jones " <sparrowrose wrote:

 

On 4/4/08, Coop <rodstruelove <rodstruelove%40dodo.com.au> > wrote:

>

> Thanks so much for the information and the recipe! I made

> some seitan Italian sausages last week for the first time ever.

 

Ooh, how did you do it? Did you roll them in tubes instead of

stretching into cutlets? What spice differences did you do to make

them sausage-y?

 

> I didn't know how to keep them, it makes 8 ... So I used a

> couple right away, threw 4 in the freezer and the other 2 in the

> refrigerator to eat over the next few days. But I don't know how long

> the stuff is supposed to keep, is there a 'use by' suggestion on home

> made seitan products?

 

For frozen, I'd figure about the same amount of time as you typically

keep similar stuff around, like Boca Burgers, for example.

 

For refrigerated, I'm having the other half of my batch tomorrow so

that's two days. The recipe I used said, " Once made, seitan can be

stored in broth in the refrigerator for up to about a week.

Individually-wrapped cutlets can be frozen for up to a month or more

without a loss in texture or flavor. It is best to thaw them before

using. "

 

(I should note that my seitan is " in the broth " but there isn't very

much broth left, so it's not covered. I did kind of shake the

container up today to moisten everything, though.)

 

Oh, yeah, I guess I should mention that I got my recipe from

Vegetarian Resource Group and there are some other really nice recipes

on the page, including a seitan and shiitake stroganoff I'm dying to

try:

http://www.vrg.org/recipes/vjseitan.htm

 

Sparrow

 

[Guest guest]

How could I forget to mention ... this blog is mentioned there as of Susan’s recipes is featured on that site -- Susan’s Ribz!

http://www.everydaydish.tv/Videopages/Rib'z.html

 

Anna

 

On 5/4/08 3:11 PM, " Coop " <rodstruelove wrote:

 

This was a vegan version of Italian Sausage that I found on everydaydish.tv (a vegan video podcast you can get in iTunes or watch on their site) and was steamed rather than baked, it wasn’t in any broth. You put the ingredients together, roll them in small pieces of foil, twist the ends and steam for 30 minutes. That’s all it took, and they were really good even right then ... But after sitting in the refrigerator overnight they were heaps better! Subsequent reheats had an even better texture and flavor than they did right after I made them. My sausage slices were great in pasta dishes, on pizza or even in my home made veggie soup! This recipe is for an Italian Sausage, but I’ve heard people make Chorizo versions — I’d love that recipe, I’m not sure which spices to add/change to make this a Chorizo version.

 

See their vegan cooking videos and download the recipes here:

http://www.everydaydish.tv/cookingshow_video.html

 

Anna

[Guest guest]

Obviously I meant Susan’s blog! LOL I’m having one of those days, beg pardon.

 

 

On 5/4/08 3:29 PM, " Coop " <rodstruelove wrote:

 

How could I forget to mention ... this blog is mentioned there as of Susan’s recipes is featured on that site -- Susan’s Ribz!

http://www.everydaydish.tv/Videopages/Rib'z.html

[Guest guest]

On 4/4/08, Coop <rodstruelove wrote:

>

> This was a vegan version of Italian Sausage that I found on everydaydish.tv

 

ooh, I've bookmarked everyday dish but hadn't realized they had a

seitan sausage recipe. (my ipod is just a shuffle so I've periodically

gone picking through their recipes by hand.) Thanks!

 

*goes to ogle and learn*

 

(Vegan cooking shows make me drool!)

 

Sparrow

[Guest guest]

> On 4/4/08, Coop <rodstruelove wrote:

> >

> > This was a vegan version of Italian Sausage that I found on everydaydish.tv

 

Did you choose to leave the olive oil in or omit it? I guess it's not

too bad for fat-grams-per-serving since it's only two tablespoons and

eight servings. (There are days I can't have olive oil for religious

reasons. There are a lot of those this month since it's Eastern Lent

right now.)

 

I was just wondering if you kept it in or not and if not, did you

think it should have had it.

 

Thanks!

 

Sparrow

[Guest guest]

As it was my first time making it, I didn’t know what to expect, so I did leave it in. Now that I have an idea of the way it’s supposed to turn out, I may try without next time, and I’ll also adjust the seasonings. I’ve been looking through recipes online for ideas of what spices to use for a Chorizo version, and also a breakfast sausage version.

 

Anna

 

 

On 5/4/08 4:09 PM, " Sparrow R Jones " <sparrowrose wrote:

 

> On 4/4/08, Coop <rodstruelove <rodstruelove%40dodo.com.au> > wrote:

> >

> > This was a vegan version of Italian Sausage that I found on everydaydish.tv

 

Did you choose to leave the olive oil in or omit it? I guess it's not

too bad for fat-grams-per-serving since it's only two tablespoons and

eight servings. (There are days I can't have olive oil for religious

reasons. There are a lot of those this month since it's Eastern Lent

right now.)

 

I was just wondering if you kept it in or not and if not, did you

think it should have had it.

 

Thanks!

 

Sparrow

[Guest guest]

On 4/4/08, Coop <rodstruelove wrote:

>

> As it was my first time making it, I didn't know what to expect, so

> I did leave it in. Now that I have an idea of the way it's supposed to

> turn out, I may try without next time, and I'll also adjust the seasonings.

> I've been looking through recipes online for ideas of what spices to use

> for a Chorizo version, and also a breakfast sausage version.

 

If you remember to, please post back with the results of your

experiments! Thsi is so exciting!

 

I can't wait to try the sausage recipe. I'm picturing it with mustard

and sour kraut on a home-baked crusty hot dog bun. Yum!

 

Sparrow

[Guest guest]

On 5/4/08 4:38 PM, " Sparrow R Jones " <sparrowrose wrote:

 

I can't wait to try the sausage recipe. I'm picturing it with mustard

and sour kraut on a home-baked crusty hot dog bun. Yum!

 

Sparrow

 

 

Oh I hadn’t even thought of that, you are making my mouth water!

 

Anna

[Guest guest]

Ok, the "how to cook it" site (http://www.everydaydish.tv/Videopages/Rib'z.html) is so, so helpful. I HATE to cook and this site will be my inspiration. This is my first post. Thank you for a truly valuable web site.

Take care,JudithPlanning your summer road trip? Check out AOL Travel Guides.

[Guest guest]

On 4/4/08, Nancy King <nancy wrote:

>

> Thank you so much for all the info! I will definitely give it a try when

> I have a chance – work full time and this weekend I have a full

> schedule. After all that prep work, it better taste good!

 

I thought it was pretty tasty, but different people have different

tastes so I can't make any promises. It's definitely a nice " chicken

substitute " and lots healthier and cheaper than the fake chicken in

the supermarket.

 

I didn't think the prep work was really any worse than making, say,

refried beans from scratch. Most of the prep time I was in the living

room working. It's much more time-intensive than labor-intensive, in

my opinion.

 

But it's all down to personal taste. If you don't have a lot of time

for cooking and your family will be happy with it, just open a can of

chickpeas and toss them in the dish instead. Doesn't get easier than

that!

 

I might not be as eager to make seitan if I were feeding a family of

four because that food prep makes 2 to four days of food for me but a

big family would eat it all up in one meal. I think if I had a big

family like that, I'd quickly become the queen of opening a few cans

for dinner and telling the kids they know where the peanut butter is

if they don't like it! LOL!

 

Sparrow

[Guest guest]

Ha! Good idea!

 

Nancy

 

 

On Behalf Of Sparrow R Jones

Saturday, April 05, 2008 7:39 AM

 

Re: Cumin Rice with Eggplant and peas

 

On 4/4/08, Nancy King <nancy wrote:

>

> Thank you so much for all the info! I will definitely give it a try when

> I have a chance - work full time and this weekend I have a full

> schedule. After all that prep work, it better taste good!

 

I thought it was pretty tasty, but different people have different

tastes so I can't make any promises. It's definitely a nice " chicken

substitute " and lots healthier and cheaper than the fake chicken in

the supermarket.

 

I didn't think the prep work was really any worse than making, say,

refried beans from scratch. Most of the prep time I was in the living

room working. It's much more time-intensive than labor-intensive, in

my opinion.

 

But it's all down to personal taste. If you don't have a lot of time

for cooking and your family will be happy with it, just open a can of

chickpeas and toss them in the dish instead. Doesn't get easier than

that!

 

I might not be as eager to make seitan if I were feeding a family of

four because that food prep makes 2 to four days of food for me but a

big family would eat it all up in one meal. I think if I had a big

family like that, I'd quickly become the queen of opening a few cans

for dinner and telling the kids they know where the peanut butter is

if they don't like it! LOL!

 

Sparrow

 

---

 

Check out our recipe files at http://www.fatfreevegan.com .

Links

[Guest guest]

On 4/5/08, Nancy King <nancy wrote:

>

> Ha! Good idea!

 

I learned it from my mom.

 

I *always* knew where the peanut butter was as a kid because I was so

very much not fond of lima beans or the way mom cooked broccoli (I

love both now that *I'm* cooking them. LOL) and since I grew up in a

veggie household, if we had lima beans and broccoli for dinner, that

was half the food or more I was refusing to eat. Without that peanut

butter sandwich, I would have gone to bed pretty hungry. heh.

 

Sparrow

[Guest guest]

>This was a vegan version of Italian Sausage that I found on

everydaydish.tv

(a vegan video podcast you can get in iTunes or watch on their site)

 

From Julie Hasson. I just made those for the first time recently, too,

in my Richard Simmons steamer. They taste *exactly* like the Boca

Italian sausages for a fraction of the price.

 

We, too, ate 4 and tossed the others in the freezer. I just popped them

still in the foil into a ziplock freezer bag, mostly so they don't get

lost in my over-packed freezer.

 

 

 

Sue in NJ

[Guest guest]

On 4/6/08, Sue in NJ <sue_in_nj wrote:

>

> From Julie Hasson. I just made those for the first time recently, too,

> in my Richard Simmons steamer.

 

Wow! Not having television, the only time I've ever heard of that

steamer is from watching the YouTube video of it exploding and

catching fire on David Letterman's show. I watched that and thought,

" never will I buy one! " I guess they made it safer? It doesn't explode

anymore? LOL

 

> They taste *exactly* like the Boca

> Italian sausages for a fraction of the price.

 

If I'm thinking of the same product, I have never tasted it because I

saw it on the shelf at the co-op, picked it up and turned it over and

saw 14g of fat per serving! Crazy! I put it right back on the shelf.

 

So . . . what you're saying is that they taste really good? :-)

 

(add " fraction of the fat " to " fraction of the price " )

 

Where can I get chickpea flour? I never even knew it existed until I

saw that recipe. Can I put dried chickpeas in a coffee grinder and

make it? Or is it actually something for sale in some stores? Thanks!

 

Sparrow

[Guest guest]

I had a hard time finding it in Australia – but often things are called by different names here, so after a bit of searching on the internet I found it is also called Besan flour – and that I found at an online organic shop along with vital wheat gluten, which here is just called gluten flour.

 

Anna

 

 

On 6/4/08 11:02 PM, " Sparrow R Jones " <sparrowrose wrote:

 

Where can I get chickpea flour? I never even knew it existed until I

saw that recipe. Can I put dried chickpeas in a coffee grinder and

make it? Or is it actually something for sale in some stores? Thanks!

 

Sparrow

 

[Guest guest]

Coop wrote:

> Re: Cumin Rice with Eggplant and peas This was a

> vegan version of Italian Sausage that I found on everydaydish.tv (a

> vegan video podcast you can get in iTunes or watch on their site)

 

Anna, this is a great link -- thanks!

 

Serene

[Guest guest]

No problem! There are a few more things I’m dying to try from that site. I love the video podcast, too — it’s nice to watch someone make it first, then you know you’re on the right track.

 

Anna

 

http://www.everydaydish.tv/cookingshow_video.html

 

 

On 14/4/08 3:37 PM, " Serene " <serene-lists wrote:

 

Coop wrote:

> Re: Cumin Rice with Eggplant and peas This was a

> vegan version of Italian Sausage that I found on everydaydish.tv (a

> vegan video podcast you can get in iTunes or watch on their site)

 

Anna, this is a great link -- thanks!

 

Serene