Guest guest Posted February 21, 2007 Report Share Posted February 21, 2007 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 21, 2007 Report Share Posted February 21, 2007 I'll definitely have to try that! I don't remember what fried chicken tastes like but my husband definitely does, and he'd probably love to try this. Plus it sounds interesting to me as well. One thing though, is there something I could substitute for the mustard? I'm such a weirdo, I've never actually tasted mustard but I won't eat anything with it!! Same goes for mayonnaise and rancy dressing. And green olives. chandelle' <earthmother213 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 21, 2007 Report Share Posted February 21, 2007 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 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 21, 2007 Report Share Posted February 21, 2007 don't get me wrong...i love bean tacos. that's very likely what we'll have tonight actually, with my patented spanish rice. mm mm. On 2/21/07, Missie Ward <mszzzi 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 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 21, 2007 Report Share Posted February 21, 2007 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 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 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 21, 2007 Report Share Posted February 21, 2007 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 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 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 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 21, 2007 Report Share Posted February 21, 2007 I also want to make a plug for Bryanna Clark Grogan's cookbook " Nonna's Italian Kitchen " . Every recipe I've tried in this cookbook has been a winner for meat-eaters as well as vegans. I've used it for years when we have non-vegans over. Linda http://triballife.net/ A Marketplace for a Better World ______________________________\ ____ Never miss an email again! Toolbar alerts you the instant new Mail arrives. http://tools.search./toolbar/features/mail/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2007 Report Share Posted February 21, 2007 Ooh, I make the best pot pie you'll ever eat, and my meat-loving parents wanted the recipe! If you want it I'll type it up for you. It's awesome. L Friend <mountain_laurel1183 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 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 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 So um, you did like the scones then? Do share! chandelle' <earthmother213 wrote: 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 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 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 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 ooh, yes, please, if you don't mind! I am at my wit's end. I don't really know what to else to do, as my husband likes good, hearty meals but refuses to eat anything with soy. I think it is just because he grew up on meat 3x per day (and more than 1 serving per time) and is addicted to it now, not because of true dislike. It did take me a little bit of time to get used to the different textures, but once I did, I liked it better than meat. The last time I tried meat was in a pinch a week or so after I went veg. I used to like it as much as the next person, but you know how dead things smell? That is what I tasted. Yuck! I couldn't take more than 2 bites. I am hoping my hubby gets to that point eventually. Kadee M <abbey_road3012 wrote: Ooh, I make the best pot pie you'll ever eat, and my meat-loving parents wanted the recipe! If you want it I'll type it up for you. It's awesome. L Friend <mountain_laurel1183 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 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 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 Here's the recipe for the pot pie... you can leave the fake meat out if you want, it'd still be excellent. Crust: 2 c. flour 1 tsp. salt 8 tbsp. butter @ room temp. 1/2 c. shortening 6 tbsp. ice water Mix flour, salt, butter, and shortening with a fork until shortening is the size of small peas. Add ice water and mix to pastry consistency. Refrigerate while preparing filling. Filling: 1 can cream of mushroom soup 1 can vegetable broth (use more or less depending on how thick you want the sauce to be) 1 small or medium potato, cut into 1/2 " cubes 1 or 2 carrots, cut into 1/2 " slices 1 small can of peas 1 small can of corn you could also add in celery or some type of beans, black beans or kidney beans would probably be good... just go nuts. 1/2 bag Morningstar Farms Chik'n strips or Quorn equivalent, whatever it's called about 1/4 tsp. each thyme, oregano, and sage (use more or less to taste) Fry the MSF " ficken " till it's slightly brown, then cut into small pieces. Mix together the mushroom soup and vegetable broth in a large bowl till all the big pieces are gone. Mix in everything else. I use a 2 qt. round baking dish for this but anything similar will work. Line the inside with crust, pour in the filling, and cover with rolled out crust. Bake at 400 for about an hour, or until the crust is light brown. L Friend <mountain_laurel1183 wrote: ooh, yes, please, if you don't mind! I am at my wit's end. I don't really know what to else to do, as my husband likes good, hearty meals but refuses to eat anything with soy. I think it is just because he grew up on meat 3x per day (and more than 1 serving per time) and is addicted to it now, not because of true dislike. It did take me a little bit of time to get used to the different textures, but once I did, I liked it better than meat. The last time I tried meat was in a pinch a week or so after I went veg. I used to like it as much as the next person, but you know how dead things smell? That is what I tasted. Yuck! I couldn't take more than 2 bites. I am hoping my hubby gets to that point eventually. Kadee M <abbey_road3012 wrote: Ooh, I make the best pot pie you'll ever eat, and my meat-loving parents wanted the recipe! If you want it I'll type it up for you. It's awesome. L Friend <mountain_laurel1183 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 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 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...
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