Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 i've made the pizza, which is very good, and almost all the muffins, which are all excellent. Tomorrow i am going to make the homemade seitan from it that everyone keeps raving about. _____ On Behalf Of chandelle' Wednesday, February 21, 2007 6:21 PM Re: dinner last night (with recipes) i'm just checking out this book from the library. i pick a few cookbooks a month and modify some recipes for my own collection. i have had a really hard time with this one because i want every recipe! seriously, i've made three things out of it this week alone. the first thing i made (actually, my husband made it - i hate baking) was the orange glazed scones. oh my sweet holy vegan mother of goodness. they were so frickin' good i almost cried. i would say this is an excellent book for everyone, because the recipes are really easy and they don't use many weird ingredients. i'm wanting to get completely away from using processed substitutes but sometimes i still like fake stuff, so this book is great because it tells you how to make that stuff on your own. On 2/21/07, L Friend <mountain_laurel1183 <mountain_laurel1183%40> @> wrote: > > What is your favorite recipe out of that book (VWAV)? I just recently > bought it after hearing all the praise on here and reviews on Amazon, but I > don't know what to make. I am thus far not too good at cooking vegetarian, > and my husband is lamenting the loss of a hearty meal. I heard this was a > good book for veggies and omnis alike. True? Also my omni parents are coming > in a week or two, and I am having major anti-veggie company this weekend (he > is a good friend anyways), so I could REALLY use some suggestions! > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi%40gmail.com> com> wrote: Yum. Sounds good, I may > have to try it after I make a batch myself. I have > the VWAV cookbook, and it's quite good. I'm watiting to check out the > cupcake one. LOL. > Funny you mention the bean taco, because that's what we had last night (as > I've been in a 'rut' cooking these huge prep meals lately...I needed > something quick and easy, and that was totally spot on. > We just got our co-op order in, so I have 4 packs of VWG and I've been so > wanting to make a double or triple batch of seitan and freeze some for > when > I feel 'lazy') > > Missie > > On 2/21/07, chandelle' <earthmother213@ <earthmother213%40gmail.com> gmail.com> wrote: > > > > this happens to me rarely, but i had a horrible craving for some comfort > > food last night so i made a " fried chicken " thing with rosemary/garlic > > sweet > > potatoes and a huge salad. i found the recipe for the " chicken " on > vegweb > > and it looked terribly unhealthy...white flour and something like 4 c. > of > > oil to deep-fry...and while i wanted something that TASTED unhealthy i > > didn't want it to really be all THAT unhealthy, so i modified it. here's > > the recipe i used. > > > > first, i made the seitan. i used the recipe in " vegan with a vengeance " > by > > isa moskowitz (which is my new favorite cookbook - the scones are > > AMAZING!). here's the recipe condensed (i hope it's ok to post this > here): > > > > 2 c. vital wheat gluten flour > > 1/4 c. nutritional yeast > > 2 tbsp. flour (i used WW and it turned out fine) > > 1 c. cold water or broth > > 1/2 c. soy sauce (i only use bragg's) > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > 1 tbsp. oil > > 2 cloves garlic, pressed > > 1 tsp. lemon zest > > > > combine flours and yeast in one bowl and all other ingredients in > another > > make a well in the flour and stir in wet ingredients > > knead about five minutes > > let dough rest while you combine 12 c. of cold water or broth with 1/2 > c. > > bragg's or soy sauce in a large pot > > roll dough into a log about 10 inches long and cut into 6 pieces of > about > > equal size > > place pieces in cold broth > > bring to a boil, then simmer on low, partially covered, for 1 hour > > turn off heat and cool for at least 1 hour, but preferably cool > completely > > before using it so that it's very firm > > > > then my modified " fried chicken " recipe (with the disclaimer that i > rarely > > crave meat substitutes but hey, sometimes a person just wants comfort > food > > and a bean taco just ain't gonna cut it): > > > > 1 lb. seitan, pressed to release juice and cut into strips > > 1 tsp. salt > > 1 tbsp. each onion powder and garlic powder (i didn't have garlic powder > > so > > i just used minced garlic) > > 1 tsp. pepper > > 1/4 tsp. cayenne (i like it a little spicy - i think it called for 1/8) > > 2 c. WW flour > > about 1-2 tbsp. flax powder > > 4 tbsp. nutritional yeast > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's all i > had) > > 2 tsp. baking powder > > 1/2 c. water > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 and went > > from > > there, probably ended up with a bit more than 1/4 c. and there was still > > some in the pan; i drained the pieces really well and patted them down > > after > > cooking to reduce the oil, but let's not fool ourselves here - it's not > > the > > healthiest meal in the world - but it was really yummy and just what i > > needed for my comfort food craving) > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour (and > the > > minced garlic if using that instead of powder) > > combine all the other ingredients (except the oil) in another bowl > > heat the oil on medium (i used a great big cast-iron pan which i really > > recommend) > > using a fork, coat the pieces in the wet stuff, then drag it through the > > dry > > stuff, then drop them into the pan > > cook about 5 mins. to a side, until golden brown > > > > the roasted sweet potatoes are really easy. i just cut up 3 large sweet > > potatoes (i always make extra), then minced about 1 tbsp. of fresh > > rosemary > > and 8 cloves of garlic (i love garlic). i put the potatoes in a baking > > dish > > and sprinkled the garlic and rosemary over the top, plus a pinch of > > cinnamon/sugar and salt, then drizzled it with a bit of olive oil, then > > baked them for about 25 minutes at 375F. > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, shredded > > beets, red kale, carrots, and sprouts with plenty of sunflower, pumpkin > > and > > sesame seeds, ground flax seed, and a simple dressing of flax oil, fresh > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > rosemary > > and thyme. it was a totally traditional dinner, but not nearly so gross. > > with the salad it was actually fairly healthy. the whole thing took > > about 30 mins.; the seitan itself took about 20 mins. to make, minus > > boiling > > time. i did it in the morning and let it cool all day so it was ready in > > time for dinner. > > > > chandelle' > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2007 Report Share Posted February 22, 2007 the pancakes also rock, and the waffles.. the scrambled tofu is the BEST one I've ever tasted, too. the pizza " cheese " is so awesome, I've used it to make lasagna, etc! - leena<leena < > Thursday, February 22, 2007 2:34 PM RE: vegan with a vengeance i've made the pizza, which is very good, and almost all the muffins, which are all excellent. Tomorrow i am going to make the homemade seitan from it that everyone keeps raving about. _____ < > On Behalf Of chandelle' Wednesday, February 21, 2007 6:21 PM < > Re: dinner last night (with recipes) i'm just checking out this book from the library. i pick a few cookbooks a month and modify some recipes for my own collection. i have had a really hard time with this one because i want every recipe! seriously, i've made three things out of it this week alone. the first thing i made (actually, my husband made it - i hate baking) was the orange glazed scones. oh my sweet holy vegan mother of goodness. they were so frickin' good i almost cried. i would say this is an excellent book for everyone, because the recipes are really easy and they don't use many weird ingredients. i'm wanting to get completely away from using processed substitutes but sometimes i still like fake stuff, so this book is great because it tells you how to make that stuff on your own. On 2/21/07, L Friend <mountain_laurel1183 <mountain_laurel1183%40> @> wrote: > > What is your favorite recipe out of that book (VWAV)? I just recently > bought it after hearing all the praise on here and reviews on Amazon, but I > don't know what to make. I am thus far not too good at cooking vegetarian, > and my husband is lamenting the loss of a hearty meal. I heard this was a > good book for veggies and omnis alike. True? Also my omni parents are coming > in a week or two, and I am having major anti-veggie company this weekend (he > is a good friend anyways), so I could REALLY use some suggestions! > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi%40gmail.com> com> wrote: Yum. Sounds good, I may > have to try it after I make a batch myself. I have > the VWAV cookbook, and it's quite good. I'm watiting to check out the > cupcake one. LOL. > Funny you mention the bean taco, because that's what we had last night (as > I've been in a 'rut' cooking these huge prep meals lately...I needed > something quick and easy, and that was totally spot on. > We just got our co-op order in, so I have 4 packs of VWG and I've been so > wanting to make a double or triple batch of seitan and freeze some for > when > I feel 'lazy') > > Missie > > On 2/21/07, chandelle' <earthmother213@ <earthmother213%40gmail.com> gmail.com> wrote: > > > > this happens to me rarely, but i had a horrible craving for some comfort > > food last night so i made a " fried chicken " thing with rosemary/garlic > > sweet > > potatoes and a huge salad. i found the recipe for the " chicken " on > vegweb > > and it looked terribly unhealthy...white flour and something like 4 c. > of > > oil to deep-fry...and while i wanted something that TASTED unhealthy i > > didn't want it to really be all THAT unhealthy, so i modified it. here's > > the recipe i used. > > > > first, i made the seitan. i used the recipe in " vegan with a vengeance " > by > > isa moskowitz (which is my new favorite cookbook - the scones are > > AMAZING!). here's the recipe condensed (i hope it's ok to post this > here): > > > > 2 c. vital wheat gluten flour > > 1/4 c. nutritional yeast > > 2 tbsp. flour (i used WW and it turned out fine) > > 1 c. cold water or broth > > 1/2 c. soy sauce (i only use bragg's) > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > 1 tbsp. oil > > 2 cloves garlic, pressed > > 1 tsp. lemon zest > > > > combine flours and yeast in one bowl and all other ingredients in > another > > make a well in the flour and stir in wet ingredients > > knead about five minutes > > let dough rest while you combine 12 c. of cold water or broth with 1/2 > c. > > bragg's or soy sauce in a large pot > > roll dough into a log about 10 inches long and cut into 6 pieces of > about > > equal size > > place pieces in cold broth > > bring to a boil, then simmer on low, partially covered, for 1 hour > > turn off heat and cool for at least 1 hour, but preferably cool > completely > > before using it so that it's very firm > > > > then my modified " fried chicken " recipe (with the disclaimer that i > rarely > > crave meat substitutes but hey, sometimes a person just wants comfort > food > > and a bean taco just ain't gonna cut it): > > > > 1 lb. seitan, pressed to release juice and cut into strips > > 1 tsp. salt > > 1 tbsp. each onion powder and garlic powder (i didn't have garlic powder > > so > > i just used minced garlic) > > 1 tsp. pepper > > 1/4 tsp. cayenne (i like it a little spicy - i think it called for 1/8) > > 2 c. WW flour > > about 1-2 tbsp. flax powder > > 4 tbsp. nutritional yeast > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's all i > had) > > 2 tsp. baking powder > > 1/2 c. water > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 and went > > from > > there, probably ended up with a bit more than 1/4 c. and there was still > > some in the pan; i drained the pieces really well and patted them down > > after > > cooking to reduce the oil, but let's not fool ourselves here - it's not > > the > > healthiest meal in the world - but it was really yummy and just what i > > needed for my comfort food craving) > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour (and > the > > minced garlic if using that instead of powder) > > combine all the other ingredients (except the oil) in another bowl > > heat the oil on medium (i used a great big cast-iron pan which i really > > recommend) > > using a fork, coat the pieces in the wet stuff, then drag it through the > > dry > > stuff, then drop them into the pan > > cook about 5 mins. to a side, until golden brown > > > > the roasted sweet potatoes are really easy. i just cut up 3 large sweet > > potatoes (i always make extra), then minced about 1 tbsp. of fresh > > rosemary > > and 8 cloves of garlic (i love garlic). i put the potatoes in a baking > > dish > > and sprinkled the garlic and rosemary over the top, plus a pinch of > > cinnamon/sugar and salt, then drizzled it with a bit of olive oil, then > > baked them for about 25 minutes at 375F. > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, shredded > > beets, red kale, carrots, and sprouts with plenty of sunflower, pumpkin > > and > > sesame seeds, ground flax seed, and a simple dressing of flax oil, fresh > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > rosemary > > and thyme. it was a totally traditional dinner, but not nearly so gross. > > with the salad it was actually fairly healthy. the whole thing took > > about 30 mins.; the seitan itself took about 20 mins. to make, minus > > boiling > > time. i did it in the morning and let it cool all day so it was ready in > > time for dinner. > > > > chandelle' > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 We make the lemon-corn waffles usually at least once a weekend (I do a double batch and freeze them!) We also really like the french toast from there. I've used a lot of recipes from that book, and the seitan cooking method in there is teh ONLY simmering recipe that has ever come out right for me. I usually bake mine instead, as I like the texture better, but it was nice to have a boiled one come out right and not rubbery for once. The chickpea gravy was good, but I blenderized it so it wasn't lumpy. And a whole lot more, too LOL. Everything we've tried I think has been a hit. Missie On 2/22/07, Lisa Schroeder <awoogala wrote: > > the pancakes also rock, and the waffles.. the scrambled tofu is the BEST > one I've ever tasted, too. the pizza " cheese " is so awesome, I've used it to > make lasagna, etc! > - > leena<leena <leena%40rochester.rr.com>> > <%40>< > <%40>> > Thursday, February 22, 2007 2:34 PM > RE: vegan with a vengeance > > i've made the pizza, which is very good, and almost all the muffins, which > are all excellent. Tomorrow i am going to make the homemade seitan from it > that everyone keeps raving about. > > _____ > > <%40>< > <%40>> [ > <%40>< > <%40>>] On > Behalf Of chandelle' > Wednesday, February 21, 2007 6:21 PM > <%40>< > <%40>> > > Re: dinner last night (with recipes) > > i'm just checking out this book from the library. i pick a few cookbooks a > month and modify some recipes for my own collection. i have had a really > hard time with this one because i want every recipe! seriously, i've made > three things out of it this week alone. the first thing i made (actually, > my husband made it - i hate baking) was the orange glazed scones. oh my > sweet holy vegan mother of goodness. they were so frickin' good i almost > cried. i would say this is an excellent book for everyone, because the > recipes are really easy and they don't use many weird ingredients. i'm > wanting to get completely away from using processed substitutes but > sometimes i still like fake stuff, so this book is great because it tells > you how to make that stuff on your own. > > On 2/21/07, L Friend <mountain_laurel1183 > <mountain_laurel1183%40> @> wrote: > > > > What is your favorite recipe out of that book (VWAV)? I just recently > > bought it after hearing all the praise on here and reviews on Amazon, > but > I > > don't know what to make. I am thus far not too good at cooking > vegetarian, > > and my husband is lamenting the loss of a hearty meal. I heard this was > a > > good book for veggies and omnis alike. True? Also my omni parents are > coming > > in a week or two, and I am having major anti-veggie company this weekend > (he > > is a good friend anyways), so I could REALLY use some suggestions! > > > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi% <mszzzi%25>40gmail.com> com> > wrote: Yum. > Sounds good, I may > > have to try it after I make a batch myself. I have > > the VWAV cookbook, and it's quite good. I'm watiting to check out the > > cupcake one. LOL. > > Funny you mention the bean taco, because that's what we had last night > (as > > I've been in a 'rut' cooking these huge prep meals lately...I needed > > something quick and easy, and that was totally spot on. > > We just got our co-op order in, so I have 4 packs of VWG and I've been > so > > wanting to make a double or triple batch of seitan and freeze some for > > when > > I feel 'lazy') > > > > Missie > > > > On 2/21/07, chandelle' <earthmother213@ > <earthmother213%40gmail.com> gmail.com> wrote: > > > > > > this happens to me rarely, but i had a horrible craving for some > comfort > > > food last night so i made a " fried chicken " thing with rosemary/garlic > > > sweet > > > potatoes and a huge salad. i found the recipe for the " chicken " on > > vegweb > > > and it looked terribly unhealthy...white flour and something like 4 c. > > of > > > oil to deep-fry...and while i wanted something that TASTED unhealthy i > > > didn't want it to really be all THAT unhealthy, so i modified it. > here's > > > the recipe i used. > > > > > > first, i made the seitan. i used the recipe in " vegan with a > vengeance " > > by > > > isa moskowitz (which is my new favorite cookbook - the scones are > > > AMAZING!). here's the recipe condensed (i hope it's ok to post this > > here): > > > > > > 2 c. vital wheat gluten flour > > > 1/4 c. nutritional yeast > > > 2 tbsp. flour (i used WW and it turned out fine) > > > 1 c. cold water or broth > > > 1/2 c. soy sauce (i only use bragg's) > > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > > 1 tbsp. oil > > > 2 cloves garlic, pressed > > > 1 tsp. lemon zest > > > > > > combine flours and yeast in one bowl and all other ingredients in > > another > > > make a well in the flour and stir in wet ingredients > > > knead about five minutes > > > let dough rest while you combine 12 c. of cold water or broth with 1/2 > > c. > > > bragg's or soy sauce in a large pot > > > roll dough into a log about 10 inches long and cut into 6 pieces of > > about > > > equal size > > > place pieces in cold broth > > > bring to a boil, then simmer on low, partially covered, for 1 hour > > > turn off heat and cool for at least 1 hour, but preferably cool > > completely > > > before using it so that it's very firm > > > > > > then my modified " fried chicken " recipe (with the disclaimer that i > > rarely > > > crave meat substitutes but hey, sometimes a person just wants comfort > > food > > > and a bean taco just ain't gonna cut it): > > > > > > 1 lb. seitan, pressed to release juice and cut into strips > > > 1 tsp. salt > > > 1 tbsp. each onion powder and garlic powder (i didn't have garlic > powder > > > so > > > i just used minced garlic) > > > 1 tsp. pepper > > > 1/4 tsp. cayenne (i like it a little spicy - i think it called for > 1/8) > > > 2 c. WW flour > > > about 1-2 tbsp. flax powder > > > 4 tbsp. nutritional yeast > > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's all i > > had) > > > 2 tsp. baking powder > > > 1/2 c. water > > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 and > went > > > from > > > there, probably ended up with a bit more than 1/4 c. and there was > still > > > some in the pan; i drained the pieces really well and patted them down > > > after > > > cooking to reduce the oil, but let's not fool ourselves here - it's > not > > > the > > > healthiest meal in the world - but it was really yummy and just what i > > > needed for my comfort food craving) > > > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour (and > > the > > > minced garlic if using that instead of powder) > > > combine all the other ingredients (except the oil) in another bowl > > > heat the oil on medium (i used a great big cast-iron pan which i > really > > > recommend) > > > using a fork, coat the pieces in the wet stuff, then drag it through > the > > > dry > > > stuff, then drop them into the pan > > > cook about 5 mins. to a side, until golden brown > > > > > > the roasted sweet potatoes are really easy. i just cut up 3 large > sweet > > > potatoes (i always make extra), then minced about 1 tbsp. of fresh > > > rosemary > > > and 8 cloves of garlic (i love garlic). i put the potatoes in a baking > > > dish > > > and sprinkled the garlic and rosemary over the top, plus a pinch of > > > cinnamon/sugar and salt, then drizzled it with a bit of olive oil, > then > > > baked them for about 25 minutes at 375F. > > > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, > shredded > > > beets, red kale, carrots, and sprouts with plenty of sunflower, > pumpkin > > > and > > > sesame seeds, ground flax seed, and a simple dressing of flax oil, > fresh > > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > > rosemary > > > and thyme. it was a totally traditional dinner, but not nearly so > gross. > > > with the salad it was actually fairly healthy. the whole thing took > > > about 30 mins.; the seitan itself took about 20 mins. to make, minus > > > boiling > > > time. i did it in the morning and let it cool all day so it was ready > in > > > time for dinner. > > > > > > chandelle' > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 missie, how do you make your seitan baked instead of boiled? On 2/22/07, Missie Ward <mszzzi wrote: > > We make the lemon-corn waffles usually at least once a weekend (I do a > double batch and freeze them!) We also really like the french toast from > there. > > I've used a lot of recipes from that book, and the seitan cooking method > in > there is teh ONLY simmering recipe that has ever come out right for me. > I > usually bake mine instead, as I like the texture better, but it was nice > to > have a boiled one come out right and not rubbery for once. > > The chickpea gravy was good, but I blenderized it so it wasn't lumpy. And > a > whole lot more, too LOL. Everything we've tried I think has been a hit. > > Missie > > On 2/22/07, Lisa Schroeder <awoogala wrote: > > > > the pancakes also rock, and the waffles.. the scrambled tofu is the > BEST > > one I've ever tasted, too. the pizza " cheese " is so awesome, I've used > it to > > make lasagna, etc! > > - > > leena<leena <leena%40rochester.rr.com>> > > <%40>< > > <%40>> > > Thursday, February 22, 2007 2:34 PM > > RE: vegan with a vengeance > > > > i've made the pizza, which is very good, and almost all the muffins, > which > > are all excellent. Tomorrow i am going to make the homemade seitan from > it > > that everyone keeps raving about. > > > > _____ > > > > <%40>< > > <%40>> [ > > <%40>< > > <%40>>] On > > Behalf Of chandelle' > > Wednesday, February 21, 2007 6:21 PM > > <%40>< > > <%40>> > > > > Re: dinner last night (with recipes) > > > > i'm just checking out this book from the library. i pick a few cookbooks > a > > month and modify some recipes for my own collection. i have had a really > > hard time with this one because i want every recipe! seriously, i've > made > > three things out of it this week alone. the first thing i made > (actually, > > my husband made it - i hate baking) was the orange glazed scones. oh my > > sweet holy vegan mother of goodness. they were so frickin' good i almost > > cried. i would say this is an excellent book for everyone, because the > > recipes are really easy and they don't use many weird ingredients. i'm > > wanting to get completely away from using processed substitutes but > > sometimes i still like fake stuff, so this book is great because it > tells > > you how to make that stuff on your own. > > > > On 2/21/07, L Friend <mountain_laurel1183 > > <mountain_laurel1183%40> @> wrote: > > > > > > What is your favorite recipe out of that book (VWAV)? I just recently > > > bought it after hearing all the praise on here and reviews on Amazon, > > but > > I > > > don't know what to make. I am thus far not too good at cooking > > vegetarian, > > > and my husband is lamenting the loss of a hearty meal. I heard this > was > > a > > > good book for veggies and omnis alike. True? Also my omni parents are > > coming > > > in a week or two, and I am having major anti-veggie company this > weekend > > (he > > > is a good friend anyways), so I could REALLY use some suggestions! > > > > > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi% <mszzzi%25>40gmail.com> > com> > > wrote: Yum. > > Sounds good, I may > > > have to try it after I make a batch myself. I have > > > the VWAV cookbook, and it's quite good. I'm watiting to check out the > > > cupcake one. LOL. > > > Funny you mention the bean taco, because that's what we had last night > > (as > > > I've been in a 'rut' cooking these huge prep meals lately...I needed > > > something quick and easy, and that was totally spot on. > > > We just got our co-op order in, so I have 4 packs of VWG and I've been > > so > > > wanting to make a double or triple batch of seitan and freeze some for > > > when > > > I feel 'lazy') > > > > > > Missie > > > > > > On 2/21/07, chandelle' <earthmother213@ > > <earthmother213%40gmail.com> gmail.com> wrote: > > > > > > > > this happens to me rarely, but i had a horrible craving for some > > comfort > > > > food last night so i made a " fried chicken " thing with > rosemary/garlic > > > > sweet > > > > potatoes and a huge salad. i found the recipe for the " chicken " on > > > vegweb > > > > and it looked terribly unhealthy...white flour and something like 4 > c. > > > of > > > > oil to deep-fry...and while i wanted something that TASTED unhealthy > i > > > > didn't want it to really be all THAT unhealthy, so i modified it. > > here's > > > > the recipe i used. > > > > > > > > first, i made the seitan. i used the recipe in " vegan with a > > vengeance " > > > by > > > > isa moskowitz (which is my new favorite cookbook - the scones are > > > > AMAZING!). here's the recipe condensed (i hope it's ok to post this > > > here): > > > > > > > > 2 c. vital wheat gluten flour > > > > 1/4 c. nutritional yeast > > > > 2 tbsp. flour (i used WW and it turned out fine) > > > > 1 c. cold water or broth > > > > 1/2 c. soy sauce (i only use bragg's) > > > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > > > 1 tbsp. oil > > > > 2 cloves garlic, pressed > > > > 1 tsp. lemon zest > > > > > > > > combine flours and yeast in one bowl and all other ingredients in > > > another > > > > make a well in the flour and stir in wet ingredients > > > > knead about five minutes > > > > let dough rest while you combine 12 c. of cold water or broth with > 1/2 > > > c. > > > > bragg's or soy sauce in a large pot > > > > roll dough into a log about 10 inches long and cut into 6 pieces of > > > about > > > > equal size > > > > place pieces in cold broth > > > > bring to a boil, then simmer on low, partially covered, for 1 hour > > > > turn off heat and cool for at least 1 hour, but preferably cool > > > completely > > > > before using it so that it's very firm > > > > > > > > then my modified " fried chicken " recipe (with the disclaimer that i > > > rarely > > > > crave meat substitutes but hey, sometimes a person just wants > comfort > > > food > > > > and a bean taco just ain't gonna cut it): > > > > > > > > 1 lb. seitan, pressed to release juice and cut into strips > > > > 1 tsp. salt > > > > 1 tbsp. each onion powder and garlic powder (i didn't have garlic > > powder > > > > so > > > > i just used minced garlic) > > > > 1 tsp. pepper > > > > 1/4 tsp. cayenne (i like it a little spicy - i think it called for > > 1/8) > > > > 2 c. WW flour > > > > about 1-2 tbsp. flax powder > > > > 4 tbsp. nutritional yeast > > > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's all > i > > > had) > > > > 2 tsp. baking powder > > > > 1/2 c. water > > > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 and > > went > > > > from > > > > there, probably ended up with a bit more than 1/4 c. and there was > > still > > > > some in the pan; i drained the pieces really well and patted them > down > > > > after > > > > cooking to reduce the oil, but let's not fool ourselves here - it's > > not > > > > the > > > > healthiest meal in the world - but it was really yummy and just what > i > > > > needed for my comfort food craving) > > > > > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour > (and > > > the > > > > minced garlic if using that instead of powder) > > > > combine all the other ingredients (except the oil) in another bowl > > > > heat the oil on medium (i used a great big cast-iron pan which i > > really > > > > recommend) > > > > using a fork, coat the pieces in the wet stuff, then drag it through > > the > > > > dry > > > > stuff, then drop them into the pan > > > > cook about 5 mins. to a side, until golden brown > > > > > > > > the roasted sweet potatoes are really easy. i just cut up 3 large > > sweet > > > > potatoes (i always make extra), then minced about 1 tbsp. of fresh > > > > rosemary > > > > and 8 cloves of garlic (i love garlic). i put the potatoes in a > baking > > > > dish > > > > and sprinkled the garlic and rosemary over the top, plus a pinch of > > > > cinnamon/sugar and salt, then drizzled it with a bit of olive oil, > > then > > > > baked them for about 25 minutes at 375F. > > > > > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, > > shredded > > > > beets, red kale, carrots, and sprouts with plenty of sunflower, > > pumpkin > > > > and > > > > sesame seeds, ground flax seed, and a simple dressing of flax oil, > > fresh > > > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > > > rosemary > > > > and thyme. it was a totally traditional dinner, but not nearly so > > gross. > > > > with the salad it was actually fairly healthy. the whole thing > took > > > > about 30 mins.; the seitan itself took about 20 mins. to make, minus > > > > boiling > > > > time. i did it in the morning and let it cool all day so it was > ready > > in > > > > time for dinner. > > > > > > > > chandelle' > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 so basically what I am getting from your responses is that EVERYTHING is good! Missie Ward <mszzzi wrote: We make the lemon-corn waffles usually at least once a weekend (I do a double batch and freeze them!) We also really like the french toast from there. I've used a lot of recipes from that book, and the seitan cooking method in there is teh ONLY simmering recipe that has ever come out right for me. I usually bake mine instead, as I like the texture better, but it was nice to have a boiled one come out right and not rubbery for once. The chickpea gravy was good, but I blenderized it so it wasn't lumpy. And a whole lot more, too LOL. Everything we've tried I think has been a hit. Missie On 2/22/07, Lisa Schroeder <awoogala wrote: > > the pancakes also rock, and the waffles.. the scrambled tofu is the BEST > one I've ever tasted, too. the pizza " cheese " is so awesome, I've used it to > make lasagna, etc! > - > leena<leena <leena%40rochester.rr.com>> > <%40>< > <%40>> > Thursday, February 22, 2007 2:34 PM > RE: vegan with a vengeance > > i've made the pizza, which is very good, and almost all the muffins, which > are all excellent. Tomorrow i am going to make the homemade seitan from it > that everyone keeps raving about. > > _____ > > <%40>< > <%40>> [ > <%40>< > <%40>>] On > Behalf Of chandelle' > Wednesday, February 21, 2007 6:21 PM > <%40>< > <%40>> > > Re: dinner last night (with recipes) > > i'm just checking out this book from the library. i pick a few cookbooks a > month and modify some recipes for my own collection. i have had a really > hard time with this one because i want every recipe! seriously, i've made > three things out of it this week alone. the first thing i made (actually, > my husband made it - i hate baking) was the orange glazed scones. oh my > sweet holy vegan mother of goodness. they were so frickin' good i almost > cried. i would say this is an excellent book for everyone, because the > recipes are really easy and they don't use many weird ingredients. i'm > wanting to get completely away from using processed substitutes but > sometimes i still like fake stuff, so this book is great because it tells > you how to make that stuff on your own. > > On 2/21/07, L Friend <mountain_laurel1183 > <mountain_laurel1183%40> @> wrote: > > > > What is your favorite recipe out of that book (VWAV)? I just recently > > bought it after hearing all the praise on here and reviews on Amazon, > but > I > > don't know what to make. I am thus far not too good at cooking > vegetarian, > > and my husband is lamenting the loss of a hearty meal. I heard this was > a > > good book for veggies and omnis alike. True? Also my omni parents are > coming > > in a week or two, and I am having major anti-veggie company this weekend > (he > > is a good friend anyways), so I could REALLY use some suggestions! > > > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi% <mszzzi%25>40gmail.com> com> > wrote: Yum. > Sounds good, I may > > have to try it after I make a batch myself. I have > > the VWAV cookbook, and it's quite good. I'm watiting to check out the > > cupcake one. LOL. > > Funny you mention the bean taco, because that's what we had last night > (as > > I've been in a 'rut' cooking these huge prep meals lately...I needed > > something quick and easy, and that was totally spot on. > > We just got our co-op order in, so I have 4 packs of VWG and I've been > so > > wanting to make a double or triple batch of seitan and freeze some for > > when > > I feel 'lazy') > > > > Missie > > > > On 2/21/07, chandelle' <earthmother213@ > <earthmother213%40gmail.com> gmail.com> wrote: > > > > > > this happens to me rarely, but i had a horrible craving for some > comfort > > > food last night so i made a " fried chicken " thing with rosemary/garlic > > > sweet > > > potatoes and a huge salad. i found the recipe for the " chicken " on > > vegweb > > > and it looked terribly unhealthy...white flour and something like 4 c. > > of > > > oil to deep-fry...and while i wanted something that TASTED unhealthy i > > > didn't want it to really be all THAT unhealthy, so i modified it. > here's > > > the recipe i used. > > > > > > first, i made the seitan. i used the recipe in " vegan with a > vengeance " > > by > > > isa moskowitz (which is my new favorite cookbook - the scones are > > > AMAZING!). here's the recipe condensed (i hope it's ok to post this > > here): > > > > > > 2 c. vital wheat gluten flour > > > 1/4 c. nutritional yeast > > > 2 tbsp. flour (i used WW and it turned out fine) > > > 1 c. cold water or broth > > > 1/2 c. soy sauce (i only use bragg's) > > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > > 1 tbsp. oil > > > 2 cloves garlic, pressed > > > 1 tsp. lemon zest > > > > > > combine flours and yeast in one bowl and all other ingredients in > > another > > > make a well in the flour and stir in wet ingredients > > > knead about five minutes > > > let dough rest while you combine 12 c. of cold water or broth with 1/2 > > c. > > > bragg's or soy sauce in a large pot > > > roll dough into a log about 10 inches long and cut into 6 pieces of > > about > > > equal size > > > place pieces in cold broth > > > bring to a boil, then simmer on low, partially covered, for 1 hour > > > turn off heat and cool for at least 1 hour, but preferably cool > > completely > > > before using it so that it's very firm > > > > > > then my modified " fried chicken " recipe (with the disclaimer that i > > rarely > > > crave meat substitutes but hey, sometimes a person just wants comfort > > food > > > and a bean taco just ain't gonna cut it): > > > > > > 1 lb. seitan, pressed to release juice and cut into strips > > > 1 tsp. salt > > > 1 tbsp. each onion powder and garlic powder (i didn't have garlic > powder > > > so > > > i just used minced garlic) > > > 1 tsp. pepper > > > 1/4 tsp. cayenne (i like it a little spicy - i think it called for > 1/8) > > > 2 c. WW flour > > > about 1-2 tbsp. flax powder > > > 4 tbsp. nutritional yeast > > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's all i > > had) > > > 2 tsp. baking powder > > > 1/2 c. water > > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 and > went > > > from > > > there, probably ended up with a bit more than 1/4 c. and there was > still > > > some in the pan; i drained the pieces really well and patted them down > > > after > > > cooking to reduce the oil, but let's not fool ourselves here - it's > not > > > the > > > healthiest meal in the world - but it was really yummy and just what i > > > needed for my comfort food craving) > > > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour (and > > the > > > minced garlic if using that instead of powder) > > > combine all the other ingredients (except the oil) in another bowl > > > heat the oil on medium (i used a great big cast-iron pan which i > really > > > recommend) > > > using a fork, coat the pieces in the wet stuff, then drag it through > the > > > dry > > > stuff, then drop them into the pan > > > cook about 5 mins. to a side, until golden brown > > > > > > the roasted sweet potatoes are really easy. i just cut up 3 large > sweet > > > potatoes (i always make extra), then minced about 1 tbsp. of fresh > > > rosemary > > > and 8 cloves of garlic (i love garlic). i put the potatoes in a baking > > > dish > > > and sprinkled the garlic and rosemary over the top, plus a pinch of > > > cinnamon/sugar and salt, then drizzled it with a bit of olive oil, > then > > > baked them for about 25 minutes at 375F. > > > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, > shredded > > > beets, red kale, carrots, and sprouts with plenty of sunflower, > pumpkin > > > and > > > sesame seeds, ground flax seed, and a simple dressing of flax oil, > fresh > > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > > rosemary > > > and thyme. it was a totally traditional dinner, but not nearly so > gross. > > > with the salad it was actually fairly healthy. the whole thing took > > > about 30 mins.; the seitan itself took about 20 mins. to make, minus > > > boiling > > > time. i did it in the morning and let it cool all day so it was ready > in > > > time for dinner. > > > > > > chandelle' > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 When I make it baked, I make my seitan the way I usually make it (for me it's sort of based on about 3 different recipes, I think I've posted it here before, if not I can hunt it down an post for you). Preheat oven to 350F Instead of boilling it once it's all mixed, form it into a smooth log (I've done something that looks like a round breadloaf, for something of a 'roast', too). I then wrap it loosely in cheesecloth, and then foil (if you know what Christmas Crackers look like, that's how it goes - basically like this >=< ) I do a double layer of foil as it helps keep the steam in. Don't wrap too tightly, as it expands when cooked. Then put it on a cooling rack inside of a baking sheet. Bake for 1.5hrs. Unwrap and cool on cooling rack. You can then use it as is, or in another recipe. It's based on the " Seitan Pastrami " from www.vegan-food.com It was the first way that my seitan ever came out edible. LOL. So I think I got used to it that way. I've also made it in my crockpot (from The Vegetarian Slowcooker - I can also post that if anyone wants it). That came out very nice as well. I've not been that coordinated in the morning to make it for the evening, but I have done it overnight. Missie On 2/22/07, chandelle' <earthmother213 wrote: > > missie, how do you make your seitan baked instead of boiled? > > On 2/22/07, Missie Ward <mszzzi <mszzzi%40gmail.com>> wrote: > > > > We make the lemon-corn waffles usually at least once a weekend (I do a > > double batch and freeze them!) We also really like the french toast from > > there. > > > > I've used a lot of recipes from that book, and the seitan cooking method > > in > > there is teh ONLY simmering recipe that has ever come out right for me. > > > I > > usually bake mine instead, as I like the texture better, but it was nice > > to > > have a boiled one come out right and not rubbery for once. > > > > The chickpea gravy was good, but I blenderized it so it wasn't lumpy. > And > > a > > whole lot more, too LOL. Everything we've tried I think has been a hit. > > > > Missie > > > > On 2/22/07, Lisa Schroeder <awoogala <awoogala%40msn.com>> > wrote: > > > > > > the pancakes also rock, and the waffles.. the scrambled tofu is the > > BEST > > > one I've ever tasted, too. the pizza " cheese " is so awesome, I've used > > it to > > > make lasagna, etc! > > > - > > > leena<leena <leena%40rochester.rr.com><leena%40rochester. > rr.com>> > > > <%40><%40>< > > > <%40><%40>> > > > Thursday, February 22, 2007 2:34 PM > > > RE: vegan with a vengeance > > > > > > i've made the pizza, which is very good, and almost all the muffins, > > which > > > are all excellent. Tomorrow i am going to make the homemade seitan > from > > it > > > that everyone keeps raving about. > > > > > > _____ > > > > > > <%40><%40>< > > > <%40><%40>> [ > > > <%40><%40>< > > > <%40><%40>>] On > > > Behalf Of chandelle' > > > Wednesday, February 21, 2007 6:21 PM > > > <%40><%40>< > > > <%40><%40>> > > > > > > > Re: dinner last night (with recipes) > > > > > > i'm just checking out this book from the library. i pick a few > cookbooks > > a > > > month and modify some recipes for my own collection. i have had a > really > > > hard time with this one because i want every recipe! seriously, i've > > made > > > three things out of it this week alone. the first thing i made > > (actually, > > > my husband made it - i hate baking) was the orange glazed scones. oh > my > > > sweet holy vegan mother of goodness. they were so frickin' good i > almost > > > cried. i would say this is an excellent book for everyone, because the > > > recipes are really easy and they don't use many weird ingredients. i'm > > > wanting to get completely away from using processed substitutes but > > > sometimes i still like fake stuff, so this book is great because it > > tells > > > you how to make that stuff on your own. > > > > > > On 2/21/07, L Friend <mountain_laurel1183 > > > <mountain_laurel1183%40> @> wrote: > > > > > > > > What is your favorite recipe out of that book (VWAV)? I just > recently > > > > bought it after hearing all the praise on here and reviews on > Amazon, > > > but > > > I > > > > don't know what to make. I am thus far not too good at cooking > > > vegetarian, > > > > and my husband is lamenting the loss of a hearty meal. I heard this > > was > > > a > > > > good book for veggies and omnis alike. True? Also my omni parents > are > > > coming > > > > in a week or two, and I am having major anti-veggie company this > > weekend > > > (he > > > > is a good friend anyways), so I could REALLY use some suggestions! > > > > > > > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi% <mszzzi%25> <mszzzi%25> > 40gmail.com> > > com> > > > wrote: Yum. > > > Sounds good, I may > > > > have to try it after I make a batch myself. I have > > > > the VWAV cookbook, and it's quite good. I'm watiting to check out > the > > > > cupcake one. LOL. > > > > Funny you mention the bean taco, because that's what we had last > night > > > (as > > > > I've been in a 'rut' cooking these huge prep meals lately...I needed > > > > something quick and easy, and that was totally spot on. > > > > We just got our co-op order in, so I have 4 packs of VWG and I've > been > > > so > > > > wanting to make a double or triple batch of seitan and freeze some > for > > > > when > > > > I feel 'lazy') > > > > > > > > Missie > > > > > > > > On 2/21/07, chandelle' <earthmother213@ > > > <earthmother213%40gmail.com> gmail.com> wrote: > > > > > > > > > > this happens to me rarely, but i had a horrible craving for some > > > comfort > > > > > food last night so i made a " fried chicken " thing with > > rosemary/garlic > > > > > sweet > > > > > potatoes and a huge salad. i found the recipe for the " chicken " on > > > > vegweb > > > > > and it looked terribly unhealthy...white flour and something like > 4 > > c. > > > > of > > > > > oil to deep-fry...and while i wanted something that TASTED > unhealthy > > i > > > > > didn't want it to really be all THAT unhealthy, so i modified it. > > > here's > > > > > the recipe i used. > > > > > > > > > > first, i made the seitan. i used the recipe in " vegan with a > > > vengeance " > > > > by > > > > > isa moskowitz (which is my new favorite cookbook - the scones are > > > > > AMAZING!). here's the recipe condensed (i hope it's ok to post > this > > > > here): > > > > > > > > > > 2 c. vital wheat gluten flour > > > > > 1/4 c. nutritional yeast > > > > > 2 tbsp. flour (i used WW and it turned out fine) > > > > > 1 c. cold water or broth > > > > > 1/2 c. soy sauce (i only use bragg's) > > > > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > > > > 1 tbsp. oil > > > > > 2 cloves garlic, pressed > > > > > 1 tsp. lemon zest > > > > > > > > > > combine flours and yeast in one bowl and all other ingredients in > > > > another > > > > > make a well in the flour and stir in wet ingredients > > > > > knead about five minutes > > > > > let dough rest while you combine 12 c. of cold water or broth with > > 1/2 > > > > c. > > > > > bragg's or soy sauce in a large pot > > > > > roll dough into a log about 10 inches long and cut into 6 pieces > of > > > > about > > > > > equal size > > > > > place pieces in cold broth > > > > > bring to a boil, then simmer on low, partially covered, for 1 hour > > > > > turn off heat and cool for at least 1 hour, but preferably cool > > > > completely > > > > > before using it so that it's very firm > > > > > > > > > > then my modified " fried chicken " recipe (with the disclaimer that > i > > > > rarely > > > > > crave meat substitutes but hey, sometimes a person just wants > > comfort > > > > food > > > > > and a bean taco just ain't gonna cut it): > > > > > > > > > > 1 lb. seitan, pressed to release juice and cut into strips > > > > > 1 tsp. salt > > > > > 1 tbsp. each onion powder and garlic powder (i didn't have garlic > > > powder > > > > > so > > > > > i just used minced garlic) > > > > > 1 tsp. pepper > > > > > 1/4 tsp. cayenne (i like it a little spicy - i think it called for > > > 1/8) > > > > > 2 c. WW flour > > > > > about 1-2 tbsp. flax powder > > > > > 4 tbsp. nutritional yeast > > > > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's > all > > i > > > > had) > > > > > 2 tsp. baking powder > > > > > 1/2 c. water > > > > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 and > > > went > > > > > from > > > > > there, probably ended up with a bit more than 1/4 c. and there was > > > still > > > > > some in the pan; i drained the pieces really well and patted them > > down > > > > > after > > > > > cooking to reduce the oil, but let's not fool ourselves here - > it's > > > not > > > > > the > > > > > healthiest meal in the world - but it was really yummy and just > what > > i > > > > > needed for my comfort food craving) > > > > > > > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour > > (and > > > > the > > > > > minced garlic if using that instead of powder) > > > > > combine all the other ingredients (except the oil) in another bowl > > > > > heat the oil on medium (i used a great big cast-iron pan which i > > > really > > > > > recommend) > > > > > using a fork, coat the pieces in the wet stuff, then drag it > through > > > the > > > > > dry > > > > > stuff, then drop them into the pan > > > > > cook about 5 mins. to a side, until golden brown > > > > > > > > > > the roasted sweet potatoes are really easy. i just cut up 3 large > > > sweet > > > > > potatoes (i always make extra), then minced about 1 tbsp. of fresh > > > > > rosemary > > > > > and 8 cloves of garlic (i love garlic). i put the potatoes in a > > baking > > > > > dish > > > > > and sprinkled the garlic and rosemary over the top, plus a pinch > of > > > > > cinnamon/sugar and salt, then drizzled it with a bit of olive oil, > > > then > > > > > baked them for about 25 minutes at 375F. > > > > > > > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, > > > shredded > > > > > beets, red kale, carrots, and sprouts with plenty of sunflower, > > > pumpkin > > > > > and > > > > > sesame seeds, ground flax seed, and a simple dressing of flax oil, > > > fresh > > > > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > > > > rosemary > > > > > and thyme. it was a totally traditional dinner, but not nearly so > > > gross. > > > > > with the salad it was actually fairly healthy. the whole thing > > took > > > > > about 30 mins.; the seitan itself took about 20 mins. to make, > minus > > > > > boiling > > > > > time. i did it in the morning and let it cool all day so it was > > ready > > > in > > > > > time for dinner. > > > > > > > > > > chandelle' > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2007 Report Share Posted February 23, 2007 Missie Oh, yes, could you please post the slow cooker seitan recipe? THANKS so MUCH!!!!! Beth On 2/23/07, Missie Ward <mszzzi wrote: > > When I make it baked, I make my seitan the way I usually make it (for me > it's sort of based on about 3 different recipes, I think I've posted it > here > before, if not I can hunt it down an post for you). > > Preheat oven to 350F Instead of boilling it once it's all mixed, form it > into a smooth log (I've done something that looks like a round breadloaf, > for something of a 'roast', too). I then wrap it loosely in cheesecloth, > and > then foil (if you know what Christmas Crackers look like, that's how it > goes > - basically like this >=< ) I do a double layer of foil as it helps keep > the > steam in. Don't wrap too tightly, as it expands when cooked. > Then put it on a cooling rack inside of a baking sheet. Bake for 1.5hrs. > Unwrap and cool on cooling rack. > You can then use it as is, or in another recipe. > > It's based on the " Seitan Pastrami " from www.vegan-food.com It was the > first > way that my seitan ever came out edible. LOL. So I think I got used to it > that way. > I've also made it in my crockpot (from The Vegetarian Slowcooker - I can > also post that if anyone wants it). That came out very nice as well. I've > not been that coordinated in the morning to make it for the evening, but I > have done it overnight. > > Missie > > On 2/22/07, chandelle' <earthmother213<earthmother213%40gmail.com>> > wrote: > > > > missie, how do you make your seitan baked instead of boiled? > > > > On 2/22/07, Missie Ward <mszzzi <mszzzi%40gmail.com><mszzzi%40gmail.com>> wrote: > > > > > > We make the lemon-corn waffles usually at least once a weekend (I do a > > > double batch and freeze them!) We also really like the french toast > from > > > there. > > > > > > I've used a lot of recipes from that book, and the seitan cooking > method > > > in > > > there is teh ONLY simmering recipe that has ever come out right for > me. > > > > > I > > > usually bake mine instead, as I like the texture better, but it was > nice > > > to > > > have a boiled one come out right and not rubbery for once. > > > > > > The chickpea gravy was good, but I blenderized it so it wasn't lumpy. > > And > > > a > > > whole lot more, too LOL. Everything we've tried I think has been a > hit. > > > > > > Missie > > > > > > On 2/22/07, Lisa Schroeder <awoogala <awoogala%40msn.com><awoogala%40msn.com>> > > wrote: > > > > > > > > the pancakes also rock, and the waffles.. the scrambled tofu is the > > > BEST > > > > one I've ever tasted, too. the pizza " cheese " is so awesome, I've > used > > > it to > > > > make lasagna, etc! > > > > - > > > > leena<leena <leena%40rochester.rr.com><leena%40rochester. > rr.com><leena%40rochester. > > rr.com>> > > > > <%40><%40><%40g\ roups.com>< > > > > <%40><%40><%40g\ roups.com>> > > > > Thursday, February 22, 2007 2:34 PM > > > > RE: vegan with a vengeance > > > > > > > > i've made the pizza, which is very good, and almost all the muffins, > > > which > > > > are all excellent. Tomorrow i am going to make the homemade seitan > > from > > > it > > > > that everyone keeps raving about. > > > > > > > > _____ > > > > > > > > <%40><%40><%40g\ roups.com>< > > > > <%40><%40><%40g\ roups.com>> [ > > > > <%40><%40><%40g\ roups.com>< > > > > <%40><%40><%40g\ roups.com>>] On > > > > Behalf Of chandelle' > > > > Wednesday, February 21, 2007 6:21 PM > > > > <%40><%40><%40g\ roups.com>< > > > > <%40><%40><%40g\ roups.com>> > > > > > > > > > > Re: dinner last night (with recipes) > > > > > > > > i'm just checking out this book from the library. i pick a few > > cookbooks > > > a > > > > month and modify some recipes for my own collection. i have had a > > really > > > > hard time with this one because i want every recipe! seriously, i've > > > made > > > > three things out of it this week alone. the first thing i made > > > (actually, > > > > my husband made it - i hate baking) was the orange glazed scones. oh > > my > > > > sweet holy vegan mother of goodness. they were so frickin' good i > > almost > > > > cried. i would say this is an excellent book for everyone, because > the > > > > recipes are really easy and they don't use many weird ingredients. > i'm > > > > wanting to get completely away from using processed substitutes but > > > > sometimes i still like fake stuff, so this book is great because it > > > tells > > > > you how to make that stuff on your own. > > > > > > > > On 2/21/07, L Friend <mountain_laurel1183 > > > > <mountain_laurel1183%40> @> wrote: > > > > > > > > > > What is your favorite recipe out of that book (VWAV)? I just > > recently > > > > > bought it after hearing all the praise on here and reviews on > > Amazon, > > > > but > > > > I > > > > > don't know what to make. I am thus far not too good at cooking > > > > vegetarian, > > > > > and my husband is lamenting the loss of a hearty meal. I heard > this > > > was > > > > a > > > > > good book for veggies and omnis alike. True? Also my omni parents > > are > > > > coming > > > > > in a week or two, and I am having major anti-veggie company this > > > weekend > > > > (he > > > > > is a good friend anyways), so I could REALLY use some suggestions! > > > > > > > > > > Missie Ward <mszzzi (AT) gmail (DOT) <mszzzi% <mszzzi%25> <mszzzi%25> > <mszzzi%25> > > 40gmail.com> > > > com> > > > > wrote: Yum. > > > > Sounds good, I may > > > > > have to try it after I make a batch myself. I have > > > > > the VWAV cookbook, and it's quite good. I'm watiting to check out > > the > > > > > cupcake one. LOL. > > > > > Funny you mention the bean taco, because that's what we had last > > night > > > > (as > > > > > I've been in a 'rut' cooking these huge prep meals lately...I > needed > > > > > something quick and easy, and that was totally spot on. > > > > > We just got our co-op order in, so I have 4 packs of VWG and I've > > been > > > > so > > > > > wanting to make a double or triple batch of seitan and freeze some > > for > > > > > when > > > > > I feel 'lazy') > > > > > > > > > > Missie > > > > > > > > > > On 2/21/07, chandelle' <earthmother213@ > > > > <earthmother213%40gmail.com> gmail.com> wrote: > > > > > > > > > > > > this happens to me rarely, but i had a horrible craving for some > > > > comfort > > > > > > food last night so i made a " fried chicken " thing with > > > rosemary/garlic > > > > > > sweet > > > > > > potatoes and a huge salad. i found the recipe for the " chicken " > on > > > > > vegweb > > > > > > and it looked terribly unhealthy...white flour and something > like > > 4 > > > c. > > > > > of > > > > > > oil to deep-fry...and while i wanted something that TASTED > > unhealthy > > > i > > > > > > didn't want it to really be all THAT unhealthy, so i modified > it. > > > > here's > > > > > > the recipe i used. > > > > > > > > > > > > first, i made the seitan. i used the recipe in " vegan with a > > > > vengeance " > > > > > by > > > > > > isa moskowitz (which is my new favorite cookbook - the scones > are > > > > > > AMAZING!). here's the recipe condensed (i hope it's ok to post > > this > > > > > here): > > > > > > > > > > > > 2 c. vital wheat gluten flour > > > > > > 1/4 c. nutritional yeast > > > > > > 2 tbsp. flour (i used WW and it turned out fine) > > > > > > 1 c. cold water or broth > > > > > > 1/2 c. soy sauce (i only use bragg's) > > > > > > 1 tbsp. tomato paste (skipped this 'cause i didn't have any) > > > > > > 1 tbsp. oil > > > > > > 2 cloves garlic, pressed > > > > > > 1 tsp. lemon zest > > > > > > > > > > > > combine flours and yeast in one bowl and all other ingredients > in > > > > > another > > > > > > make a well in the flour and stir in wet ingredients > > > > > > knead about five minutes > > > > > > let dough rest while you combine 12 c. of cold water or broth > with > > > 1/2 > > > > > c. > > > > > > bragg's or soy sauce in a large pot > > > > > > roll dough into a log about 10 inches long and cut into 6 pieces > > of > > > > > about > > > > > > equal size > > > > > > place pieces in cold broth > > > > > > bring to a boil, then simmer on low, partially covered, for 1 > hour > > > > > > turn off heat and cool for at least 1 hour, but preferably cool > > > > > completely > > > > > > before using it so that it's very firm > > > > > > > > > > > > then my modified " fried chicken " recipe (with the disclaimer > that > > i > > > > > rarely > > > > > > crave meat substitutes but hey, sometimes a person just wants > > > comfort > > > > > food > > > > > > and a bean taco just ain't gonna cut it): > > > > > > > > > > > > 1 lb. seitan, pressed to release juice and cut into strips > > > > > > 1 tsp. salt > > > > > > 1 tbsp. each onion powder and garlic powder (i didn't have > garlic > > > > powder > > > > > > so > > > > > > i just used minced garlic) > > > > > > 1 tsp. pepper > > > > > > 1/4 tsp. cayenne (i like it a little spicy - i think it called > for > > > > 1/8) > > > > > > 2 c. WW flour > > > > > > about 1-2 tbsp. flax powder > > > > > > 4 tbsp. nutritional yeast > > > > > > 3 tbsp. spicy or yellow mustard (i used spicy dijon 'cause it's > > all > > > i > > > > > had) > > > > > > 2 tsp. baking powder > > > > > > 1/2 c. water > > > > > > 1/4 c. - 1/2 c. oil for the pain (i started with less than 1/4 > and > > > > went > > > > > > from > > > > > > there, probably ended up with a bit more than 1/4 c. and there > was > > > > still > > > > > > some in the pan; i drained the pieces really well and patted > them > > > down > > > > > > after > > > > > > cooking to reduce the oil, but let's not fool ourselves here - > > it's > > > > not > > > > > > the > > > > > > healthiest meal in the world - but it was really yummy and just > > what > > > i > > > > > > needed for my comfort food craving) > > > > > > > > > > > > combine the water, mustard, flax powder, and 1/3 c. of the flour > > > (and > > > > > the > > > > > > minced garlic if using that instead of powder) > > > > > > combine all the other ingredients (except the oil) in another > bowl > > > > > > heat the oil on medium (i used a great big cast-iron pan which i > > > > really > > > > > > recommend) > > > > > > using a fork, coat the pieces in the wet stuff, then drag it > > through > > > > the > > > > > > dry > > > > > > stuff, then drop them into the pan > > > > > > cook about 5 mins. to a side, until golden brown > > > > > > > > > > > > the roasted sweet potatoes are really easy. i just cut up 3 > large > > > > sweet > > > > > > potatoes (i always make extra), then minced about 1 tbsp. of > fresh > > > > > > rosemary > > > > > > and 8 cloves of garlic (i love garlic). i put the potatoes in a > > > baking > > > > > > dish > > > > > > and sprinkled the garlic and rosemary over the top, plus a pinch > > of > > > > > > cinnamon/sugar and salt, then drizzled it with a bit of olive > oil, > > > > then > > > > > > baked them for about 25 minutes at 375F. > > > > > > > > > > > > the salad was just plum tomatoes, avocado, scallions, cucumber, > > > > shredded > > > > > > beets, red kale, carrots, and sprouts with plenty of sunflower, > > > > pumpkin > > > > > > and > > > > > > sesame seeds, ground flax seed, and a simple dressing of flax > oil, > > > > fresh > > > > > > lemon juice, a tiny bit of cold broth (like 1-2 tbsp.) and fresh > > > > > rosemary > > > > > > and thyme. it was a totally traditional dinner, but not nearly > so > > > > gross. > > > > > > with the salad it was actually fairly healthy. the whole > thing > > > took > > > > > > about 30 mins.; the seitan itself took about 20 mins. to make, > > minus > > > > > > boiling > > > > > > time. i did it in the morning and let it cool all day so it was > > > ready > > > > in > > > > > > time for dinner. > > > > > > > > > > > > chandelle' > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2008 Report Share Posted January 19, 2008 The differences are some typos that were corrected. If you buy the older version, you can always go the the website. There is a section in the forum with the typos listed. Great book, by the way. www.theppk.com Dawn , " Audrey Z Burrows " <quiltbug wrote: > > I was thinking of ordering this book from Amazon.ca and noticed that there is one version published Nov 10, 2005 and another one with an entirely different cover published Feb 28 2007. Does anyone know if this later one is the same edition as the first one. It's not in stock but the older one is. > > Thanks > > ( > ) > ( > __ > c\_/ Audrey > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2010 Report Share Posted February 7, 2010 My daughter and I took Vegan with a Vengeance out from the Library last week, tonight we made our first recipe White Bean and Roasted Garlic Soup on page 67. It was really good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 I love this cookbook. I've caught a few of the old Post Punk Kitchen shows on YouTube. They're a hoot. Apparently the author relocated to my town of Portland, OR. My partner swears he saw her at a local vegan bakery talking to a group of eager listeners about how veganism is growing. I was too focused on the vegan Boston Cream donuts to notice the patrons, so I can't confirm it. But he's pretty sharp, so I don't doubt it. Pretty cool. Cheers, Trish -- Trish Carr http://home.comcast.net/~bantrymoon/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2010 Report Share Posted February 24, 2010 It's a great cookbook so are her others Donna , bantrymoon <bantrymoon wrote: > > I love this cookbook. I've caught a few of the old Post Punk Kitchen > shows on YouTube. They're a hoot. Quote Link to comment Share on other sites More sharing options...
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