Guest guest Posted September 1, 2007 Report Share Posted September 1, 2007 In my Linda McCartney Vegetarian cook book several of her recipes call for suet and mince. One of the salsa recipes calls for frozen mince. It won't be easy adjusting these recipes until I understand for certain what she means by these words. Making the mince would be guess work and time consuming unless one could buy it pre-made. I've seen it bottled on the store shelves. I'm also going to be stuck trying to figure out how much 3 oz. of shreaded or sliced cheese will be. I don't have a kitchen scale. The recipes in this book are wonderful and I am trying the German dumplings today. However it calls for " 2 oz. of Vegetarian suet " . I suspect vegetarian suet is what we call vegetable shortning. I don't like that idea so I'm going to substitute Smart Balance. I love to experiment so this will be fun and if it doesn't work it's not a great loss of ingredients or effort. Deanna in Colorado Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2007 Report Share Posted September 1, 2007 Vegetarian Suet is like crisco (but a bit harder) that's been thru a grinder & then rolled in flour so the pieces don't stick together. It comes shelf-stable in a paper backet inside a tagboard box. Not in the USA tho - use your favourite substitute for crisco - or Crisco if you use that stuff. Hilary in Germany , " genny_y2k " <genny_y2k wrote: > > In my Linda McCartney Vegetarian cook book several of her recipes call > for suet and mince. One of the salsa recipes calls for frozen mince. It > won't be easy adjusting these recipes until I understand for certain > what she means by these words. Making the mince would be guess work and > time consuming unless one could buy it pre-made. I've seen it bottled > on the store shelves. I'm also going to be stuck trying to figure out > how much 3 oz. of shreaded or sliced cheese will be. I don't have a > kitchen scale. > The recipes in this book are wonderful and I am trying the German > dumplings today. However it calls for " 2 oz. of Vegetarian suet " . I > suspect vegetarian suet is what we call vegetable shortning. I don't > like that idea so I'm going to substitute Smart Balance. > I love to experiment so this will be fun and if it doesn't work it's > not a great loss of ingredients or effort. > Deanna in Colorado > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2007 Report Share Posted September 1, 2007 For frozen mince you could substitite rehydrated TVP, or - I think it's called Seitan inthe States - a chewy substitute product made of wheat gluten? Came in the freezer section of Double Rainbow Health Foods in Denver. But NEVER, EVER mincemeat. Hilary in Germany , " genny_y2k " <genny_y2k wrote: > > In my Linda McCartney Vegetarian cook book several of her recipes call > for suet and mince. One of the salsa recipes calls for frozen mince. It > won't be easy adjusting these recipes until I understand for certain > what she means by these words. Making the mince would be guess work and > time consuming unless one could buy it pre-made. I've seen it bottled > on the store shelves. I'm also going to be stuck trying to figure out > how much 3 oz. of shreaded or sliced cheese will be. I don't have a > kitchen scale. > The recipes in this book are wonderful and I am trying the German > dumplings today. However it calls for " 2 oz. of Vegetarian suet " . I > suspect vegetarian suet is what we call vegetable shortning. I don't > like that idea so I'm going to substitute Smart Balance. > I love to experiment so this will be fun and if it doesn't work it's > not a great loss of ingredients or effort. > Deanna in Colorado > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2007 Report Share Posted September 1, 2007 Yes, it is called seitan and wheat gluten. One can make it from gluten flower as well. I think mixing both TVP and seitan would work too. Also, ground up frozen/thawed/ squeezed tofu would probably also work. , " h_detmers " <h_detmers wrote: > > For frozen mince you could substitite rehydrated TVP, or - I think > it's called Seitan inthe States - a chewy substitute product made of > wheat gluten? Came in the freezer section of Double Rainbow Health > Foods in Denver. > > But NEVER, EVER mincemeat. > Hilary in Germany > > , " genny_y2k " <genny_y2k@> > wrote: > > > > In my Linda McCartney Vegetarian cook book several of her recipes > call > > for suet and mince. One of the salsa recipes calls for frozen > mince. It > > won't be easy adjusting these recipes until I understand for > certain > > what she means by these words. Making the mince would be guess work > and > > time consuming unless one could buy it pre-made. I've seen it > bottled > > on the store shelves. I'm also going to be stuck trying to figure > out > > how much 3 oz. of shreaded or sliced cheese will be. I don't have a > > kitchen scale. > > The recipes in this book are wonderful and I am trying the German > > dumplings today. However it calls for " 2 oz. of Vegetarian suet " . I > > suspect vegetarian suet is what we call vegetable shortning. I > don't > > like that idea so I'm going to substitute Smart Balance. > > I love to experiment so this will be fun and if it doesn't work > it's > > not a great loss of ingredients or effort. > > Deanna in Colorado > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2007 Report Share Posted September 1, 2007 Thanks - All the packets of Wheat Gluten have the recipe on the side in Germany - I just coudn't remember the name of it in English. when you operate mostly in another language, often you simply cannot remember some basic, simple words that you don't use in your mother tongue anymore. My brother in Japan has the same problem. , " cabrita_trl " <roseta_lleo wrote: > > Yes, it is called seitan and wheat gluten. One can make it from gluten flower as well. > > I think mixing both TVP and seitan would work too. Also, ground up frozen/thawed/ > squeezed tofu would probably also work. > > Quote Link to comment Share on other sites More sharing options...
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