Mock Lamb Question

[Guest guest]

I have a dear friend (in her late 70s) who insists on making me a

dish with lamb meat in it... I explained I don't eat meat of any

sort, but she really wants me to try this dish and I don't want to

hurt her feelings.. she's a nice woman and has a couple of health

problems.

 

How can I prepare tofu to blend in nicely with this dish? I don't

know what spices are going to be used, it's an arabic dish, I'm

bringing eggplants and tomatos from the hothouse..

 

any ideas? Otherwise I suppose I can just go really heavy on the

eggplant. I really don't want to eat tofu that tastes like lamb.

 

any ideas? Thanks!

[Guest guest]

not tofu. i'd use seitan maybe... is it a casserole? stew?

 

 

At 1/18/2004, you wrote:

>Message: 3

> Thu, 15 Jan 2004 18:25:06 -0000

> " Irene Skrybailo " <iskryb

>Mock Lamb Question

>

>I have a dear friend (in her late 70s) who insists on making me a

>dish with lamb meat in it... I explained I don't eat meat of any

>sort, but she really wants me to try this dish and I don't want to

>hurt her feelings.. she's a nice woman and has a couple of health

>problems.

>

>How can I prepare tofu to blend in nicely with this dish? I don't

>know what spices are going to be used, it's an arabic dish, I'm

>bringing eggplants and tomatos from the hothouse..

>

>any ideas? Otherwise I suppose I can just go really heavy on the

>eggplant. I really don't want to eat tofu that tastes like lamb.

>

>any ideas? Thanks!

[Guest guest]

At 06:25 PM 1/15/2004 +0000, Irene Skrybailo wrote:

 

> I have a dear friend (in her late 70s) who insists on making me a

> dish with lamb meat in it... I explained I don't eat meat of any

> sort, but she really wants me to try this dish and I don't want to

> hurt her feelings..

>

> ...it's an arabic dish, I'm bringing eggplants and tomatos from the

> hothouse.

>

> ...I really don't want to eat tofu that tastes like lamb.

 

I agree with Pat regarding the use of seitan as a substitute for lamb. You can

buy seitan (aka gluten or wheat meat) anywhere vegetarian foods are sold. If

you'd like a recipe for making seitan from scratch, let me know. I've attached

a recipe for an Arabic dish where seitan is used in place of lamb so you can get

an idea how it's used. It won't have that lamb taste, but incorporates

seasonings typically used in this type of cuisine.

 

 

* Exported from MasterCook *

 

Mint-Braised Seitan " Lamb " With Tofu Yogurt Sauce

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Entree Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

5 pounds seitan -- keep pieces as large as possible

4 bunches fresh mint -- chopped

8 garlic cloves -- minced

1 teaspoon black pepper

1 1/2 teaspoons salt

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon coriander

8 medium onions -- thinly sliced

3 tablespoons olive oil

lettuce leaves -- for garnish

lemon wedges -- for garnish

TOFU YOGURT SAUCE:

2 12.3 oz packages silken tofu

1 cup soymilk

1 teaspoon paprika

1/4 cup lemon juice

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 cup water

1/4 teaspoon cardamom -- ground

1/2 cup parsley

3 cucumbers -- peeled and shredded

 

Combine the chopped mint, garlic, black pepper, salt, paprika, cumin, and

coriander. Mix into a paste.

 

Smear or rub the seitan with this mixture and let sit in the refrigerator for 30

minutes.

 

Heat a roasting pan on the stove. Add half of the olive oil and the seitan. Add

1/4 cup of water, cover, and cook on the stove over medium heat for 10 minutes.

Check to ensure pieces don’t stick to the pan.

 

Heat another pan for the onions at medium heat. Put half of the olive oil in the

pan, add the onions, and heat until soft and translucent.

 

Arrange the lettuce on a platter and cover with the onions. Cover with seitan.

Place lemon wedges around seitan and serve with Tofu Yogurt Sauce.

 

Tofu yogurt sauce: Blend everything but the cucumbers and parsley until it makes

a smooth sauce. Add the cucumbers and parsley.

 

Cuisine:

" Mid-Eastern "

Source:

" http://www.islamveg.com/ "

S(Formatted by):

" N. Braswell, Jan-18-2004 "

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

 

Per Serving (excluding unknown items): 732 Calories; 15g Fat (25.3% calories

from fat); 84g Protein; 18g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

553mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 5290 0 0 0 0 0 0 0 0 0