mock shrimp

[Guest guest]

I had this file saved. I believe I got it from ELLENS KITCHEN web

site. Hope it helps.

 

These are my favorite " unshrimp " recipes, One from " Simply Heavenly "

and one from Bryanna Grogan. Recipe from " Simply Heavenly: The

Monastery Vegetarian Cookbook " by Abbot George Burke

Unshrimp Imperial

 

2 Tbsp. Green onion, chopped fine

2 Tbsp. Celery, chopped fine

2 Tbsp. Carrot, chopped fine

2 tsp. Non-dairy margarine

2 Tbsp. Unbleached white flour

1 cup Cashew Cream [see below]

1/4 tsp. White pepper

1/4 cup Unfish Broth [see below]

Dash Tabasco Sauce

1 N'egg [see below]

1/4 c. Cashew Cream

2 c. Unshrimp, chopped or ground [see below]

2 Tbsp. Parsley, chopped fine (leaves only)

1/2 c. Bell pepper (red preferred), chopped fine

1/4 tsp. Grated orange peel

1 c. Fine bread crumbs

1/2 tsp. Paprika

 

Sauté the onion, celery, and carrot in the margarine for 1 minute.

Stir in the flour and cook, stirring, for 3 minutes. Whisk in the 1

cup of the " cashew cream " in a stream, add the pepper, and simmer,

whisking, for 5 minutes.

 

Take off the heat and stir in the broth and Tabasco. Separately,

whisk together the n'egg and 1/4 cup of " cream. " Stir this into the

vegetable mixture and combine well. Fold in the gluten, parsley,

bell pepper, and orange peel. Put into a nonstick baking dish.

Sprinkle with the bread crumbs and paprika, pressing in lightly.

Bake at 425 degrees F for 12 to 15 minutes, or until the bread

crumbs are golden and heated clear through.

 

Cashew Cream

1 c. Raw cashew nuts

2 c. Water

1/4 tsp. Salt

1 1/2 tsp. Sucanat [or other sweetener]

 

In a blender put the cashews and 1 cup of the water. Blend until

smooth. Add the rest of the ingredients and blend for 30 more

seconds.

 

Unfish Broth [also, see alternate broth recipe]

2 c. Water

1 Tbs. MSG

1 1/2 tsp. Sea salt

1 tsp. Corn oil

 

Combine and simmer for 5 minutes Variation: Add 1/3 teaspoon of

powdered kelp for 2 cups of broth and 1/4 teaspoon for 4 cups of

broth.

 

Seitan " Seafood " Broth [alternate broth for MSG sensitive;

from " Authentic Chinese Cuisine " by Bryanna Clark Grogan]

4 cups water

6-inch piece kombu seaweed

1 1/2 Tbsp. salt

4 dried Chinese black mushrooms

2 Tbsp. lemon juice

1 Tbsp. sugar

1 tsp. dried garlic

 

All-Purpose N'Egg

(This formula equals one egg)

2 T. Gluten flour, or unbleached white flour

1 1/2 tsp. Corn oil

1/2 tsp. Baking powder

2 T. Water

 

Combine thoroughly. Use right away, because the baking powder loses

its effectiveness within 2 hours.

 

Raw Gluten Dough

 

1 and 1/4 c. pure gluten powder (vital wheat gluten)

1 c. COLD water

 

You make and bake the raw gluten, then cut it up and simmer in crab

boil, then use the flavored bits into the recipe.

 

To make the Raw Gluten, mix together the gluten flour and the water.

Mixuntil it forms a smooth, firm dough. Knead briefly. Cut the dough

into 96

fairly equal pieces. Keep your hands wet while you handle the dough.

The long slow cooking time of this method permits the seasoning to

penetrate the gluten and gives it a texture that enables it to be

sliced very thin. Place the cut up pieces in an oiled loaf pan.

 

Pour 2 1/2 cups of the prescribed Gluten Broth (not Flavoring Broth)

over the gluten.

 

Cover tightly with aluminum foil and bake in a 250 degrees F oven

for 10 hours or overnight - turning the gluten over after 5 hours of

baking so the flavoring will be evenly absorbed.

 

For a larger quantity of gluten, increase the amounts of raw gluten

and broth proportionately. You may need to increase the baking time

to give the increased amount of gluten adequate time to absorb the

broth. You should be sure to bake it in a pan or dish that will be

of a size that ensures the broth covers the gluten at the beginning

of the baking.

 

[2 Recipes for Unshrimp]

 

Simply Heavenly Recipe:

 

Unshrimp [flavoring broth]

Make Basic Gluten and simmer gently until done, [using UnFish

or " Seafood " Broth].

Slice the cooked gluten 1/4-inch thick and then cut into 1x2-inch

pieces (or into shrimp-like shapes). Boil in a broth made by

combining and simmering together for 5 minutes:

 

1 gal. Water

1/2 c. MSG

1/4 c. Sea salt

1 bag Zatarain's Crab Boil

1 Tbsp. Corn oil

 

(If you want to make less broth, break open the crab boil bag and

use the quantity of spices proportionate to the amount of water you

are using, tie it in a piece of cheesecloth. Or: If you do not have

Zatarain's CrabBoil, use the broth given above for UnScallops and

UnFish.) Boil the gluten in the broth for 30 minutes. Then let it

soak overnight in the broth - keeping the crab boil bag in the broth

as well. Drain before using.

 

Cooking Method 2:

 

 

BRYANNA'S CHINESE-STYLE SEITAN (GLUTEN) " SEAFOOD " Makes 1 and 1/2

lbs. cooked seitan

 

Seitan " seafood " can be used in stir-fries, or batter-fried (adding

some nori or dulse seaweed flakes to the batter adds a further

seafood taste), or oven-fried and served with a dipping sauce.

 

Store the " seafood " in the cooking Broth in a jar in the

refrigerator, or in a rigid container in the freezer.

 

raw gluten dough (see above)

COOKING BROTH:

4 C. water

6 " piece of kombu seaweed

1 and 1/2 T. salt

4 dried Chinese black mushrooms

2 T. lemon juice

1 T. sugar

1 tsp. dried garlic

 

NOTE: Remember that seitan expands quite a bit, so whatever shape

you cut, make the pieces at least half as small as you want them to

turn out.

" SHRIMP " , cut raw gluten into little wedge shapes about 1 and 1/2 "

long and 1/2 " thick. Drop them into simmering Cooking Broth and

simmer 30 minutes. Refrigerate overnight in the Cooking Broth.