Guest guest Posted January 18, 2003 Report Share Posted January 18, 2003 * Exported from MasterCook * BRYANNA’S VEGETARIAN SCRAPPLE Recipe By :Bryanna Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 and 1/2 c. stoneground cornmeal 1/4 c. wheat or rice bran 1 c. cold water 3 c. boiling water with 4 vegetarian bouillon cubes dissolved in it 2 c. crumbled cooked commercial vegetarian “sausage” 1 c. grated scrubbed carrot or chopped unpeeled apple 1/4 tsp. freshly-ground black pepper 1/4 tsp. crumbled sage 1/4 tsp. dried savory 1 whole grain flour for dredging OPTIONAL: 1 tsp. salt if the bouillon is unsalted minced celery and/or minced or grated onion Mix the cold water and cornmeal and bran together in a heavy pot. Slowly add the hot bouillon ( and salt, if using), along with the herbs, carrot apple and any optionals. Bring this to a boil, stirring with a heavy wooden spoon. Turn it down, cover and cook until thickened, about 20 minutes, stirring occasionally. When the cornmeal mush is thick, add the crumbled sausage and stir until well-distributed. Pour this into a nonstick or lightly-oiled 9 x 5 " loaf pan, cover and refrigerate overnight, or for several days. When ready to cook, slice the loaf in 1/2 " -thick slices and dredge in flour. Brown the slices on both sides on a nonstick or lightly-greased heavy frying pan or griddle (an electric pancake griddle works well) over medium heat. (If you don’t worry about fat, you can pan-fry the slices in a little oil with a few drops of roasted sesame oil added.) Turn the slices carefully. When they are crispy on the outside, serve with hot applesauce, gravy, maple syrup, or ketchup. Source: " Vegsource.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; trace Fat (14.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. NOTES : Scrapple is an old Pennsylvania Dutch or Mennonite dish made from yellow corn meal mush with pork scraps and herbs, which is chilled and sliced like Italian polenta, then fried and served with syrup, gravy or applesauce as a breakfast dish. My version uses stoneground cornmeal, a little bran, grated carrot and chopped apple, and vegetarian sausage for a delicious, down-home breakfast or supper dish which feels hearty, but is low-fat and high-fiber! Make the scrapple loaf several days ahead of time, then slice it and brown it at the last minute. Serve it with applesauce, maple syrup, ketchup or a simple version of the gravy below. * Exported from MasterCook * BRYANNA’S RICH BROWN (FAT-FREE!) YEAST GRAVY Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 and 1/2 c. water 1/3 c. unbleached white flour 1/3 c. nutritional yeast flakes 2 T. soy sauce 1/2 tsp. salt OPTIONAL: a few shakes of gravy browner -- which is darker) (or use mushroom soy sauce In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and gravy browner, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated. MICROWAVE OPTION: In a 1 and 1/2 qt. microwave-proof bowl, mix the flour and yeast. Toast this in the microwave on HI for 3 minutes, uncovered. Whisk in remaining ingredients. Cover and cook on HIGH for 3 minutes. Whisk. Cover and cook again for 3 minutes on HIGH. Whisk. Or, make 1/2 the recipe in a 4 cup microwave-safe glass measuring container, and cook as above, but in 2 minute increments. VARIATIONS: You can use some wine instead of some of the water, if you like, and you can add sauteed mushrooms, onions, vegetarian “hamburger crumbles” and other vegetarian meat alternates, if you wish. Makes about 2 and 1/2 c. (soy-free; can be wheat-free) This fat-free and delicious brown gravy is one of our favorite staples. ALLERGY NOTE: To make this wheat-free, omit the wheat flour, toasting the nutritional yeast flakes on their own. After that step is done, add 5 T. of rice flour and continue with the recipe. (1/3 of a cup is about 5 and 1/2 T.; you want a little bit less rice flour than wheat flour.) Source: vegsource.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; trace Fat (1.3% calories from fat); 30g Protein; 49g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 33984mg Sodium. Exchanges: 11 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ----- * Exported from MasterCook * Vegsource Scrapple Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup corn grits 1/4 tsp salt (optional) 12 oz Gimme Lean Sausage Flavor -- crumbled Pan spray Cook grits according to package directions, adding salt, and crumbled veg sausage to the water at beginning of cooking. Stir constantly while cooking. Let cool slightly, stirring frequently. Pour cooked grits mixture into a greased (sprayed) loaf pan. Press down into a firm loaf. Cover with foil or wrap. Chill in refrigerator. To serve: Spray frying pan with pan spray. Cut well-chilled scrapple into thick slices. Brown on both sides. Serve with maple syrup. Source: " Chef Deborah (recipes.vegsource.com) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 579 Calories; 2g Fat (3.0% calories from fat); 14g Protein; 124g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 8 Grain(Starch). Nutr. Assoc. : 0 0 0 0 Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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