One of the best ready-made meatlike products we have found is Soy Curls. They are made from soybeam that have been cooked, mashed, extmded, and dried-and that's all. Nothing added or removed. Whe11 soaked or simmered in seasoned waterfOI· a few minutes, they absorb the flavor you give them and have a chewy texture resemblitzg chicken or beef Good in fajitas, stir-fries, or stews.
1 cup Soy Curls
1/2 large onion, diced
3 cloves garlic, pressed
1/2 teaspoon salt
1 cup water
1 1/2 cup diced potato
2 cup water or juice from tomatoes
1/2 teaspoon salt
1 teaspoon cumin
1/2 tablespoon California Chili
2 teaspoon onion powder
1 tablespoon Bragg Liquid Aminos or 2 teaspoons soy sauce
2 cups sliced zucchini or cut green beans
1 cup frozen corn
14-ounce can diced tomatoes, drained (or 2 cups fresh diced tomatoes)
1. Place Soy Curls, diced onion, garlic, salt, and water in a kettle or nonstick skillet, and simmer until water is evaporated.
2. Add potatoes and Y2 cup more water with Yz teaspoon salt and remaining seasonings. Simmer 8 minutes.
3. Add zucchini and cook 5 more minutes, then add corn and tomatoes. Heat and
serve. Salt to taste.
BROTH
4 cups water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Chicken-Like or Beef-Like Seasoning (depending on flavor desired)
For a slightly thicker broth (which makes a richer, more attractive resentation), dissolve tablespoons cornstarch in cup water and gradually stir into the simmering cutlets.
Serve with mashed potatoes or Bread D ressing (p. 36) or make into Creamy Stroganoff.
Variation: Cutlet Burger Cut one Veggie Cutlet loaf into several pieces. Place in food processor and blend briefly with steel blade to obtain the texture ofground round burge1:
Use in re,·ipes ctdlingfor burger, such as Shepherd's Pie.
Makes 2 veggie cutlet loaves. Keep in freezer.
2 tablespoons Bragg Liquid Aminos
2 tablespoons Chicken-Like or Beef-Like Seasoning (depending on flavor desired)
For a slightly thicker broth (which makes a richer, more attractive resentation), dissolve tablespoons cornstarch in cup water and gradually stir into the simmering cutlets.
Serve with mashed potatoes or Bread D ressing (p. 36) or make into Creamy Stroganoff.
Variation: Cutlet Burger Cut one Veggie Cutlet loaf into several pieces. Place in food processor and blend briefly with steel blade to obtain the texture ofground round burge1:
Use in re,·ipes ctdlingfor burger, such as Shepherd's Pie.
Makes 2 veggie cutlet loaves. Keep in freezer.
VEGGIE CUTLETS
Here's a meaty chic!(en- or turf(eylif(e substitute. It freezes beautifully, and is low in cost- a little goes a long way. We first learned about this 1·ecipe ji-om Lance, one of our chejJ at Five Loaves. He made it for our Thanksgiving buffet, and it became a favolite that we included in our Best Gourmet Recipes cookbook. I# teamed later that the original recipe is "Mock Chh·ken" in Gloria Lawson's cool{book,. Tasty Vegan Delights. Here's our adaptation.
2 cups soaked soybeans or garba nzos (if you use canned ga rbanzos: drain the
liquid into a measuring cup and add water to equal ! Y2 cups total liquid)
2 tablespoons soy sauce o r Y4 cup Bragg Liquid Aminos
3 tablespoons Chicken-Like Seasoning
2 tablespoons yeast flakes
1 tablespoon onion powder
1/2 teaspoon garlic powder
2 cups gluten flour
1. To soak soybeans or garbanzos, place at least 1 cup dry beans in about 2 cups of water and leave at room temperature for about 12 hours.
2. Place 2 cups of soaked, drained beans in a blender with 1 V:z cups water and blend.
3. While blending, add seasonings and blend smooth.
4. Pour into a bowl and add the gluten flour. It will become very stif~ and the last of the flour should be kneaded in with your hands. Knead for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in ~ - V:z cup more gluten flour. This can be done in an electric bread mixer or by hand. Longer
kneading will make a final product that is more chewy and elastic, while less kneading will make a final product that is more spongy and breadlike.
5. Form into two oval-shaped loaves and place on an oiled cookie sheet. Bake 50 minutes at 350°F. Cool on a rack. May be frozen.
6. When cool, slice very thin (about 1fa inch) and simmer in the following broth for 5 minutes:
2 cups soaked soybeans or garba nzos (if you use canned ga rbanzos: drain the
liquid into a measuring cup and add water to equal ! Y2 cups total liquid)
2 tablespoons soy sauce o r Y4 cup Bragg Liquid Aminos
3 tablespoons Chicken-Like Seasoning
2 tablespoons yeast flakes
1 tablespoon onion powder
1/2 teaspoon garlic powder
2 cups gluten flour
1. To soak soybeans or garbanzos, place at least 1 cup dry beans in about 2 cups of water and leave at room temperature for about 12 hours.
2. Place 2 cups of soaked, drained beans in a blender with 1 V:z cups water and blend.
3. While blending, add seasonings and blend smooth.
4. Pour into a bowl and add the gluten flour. It will become very stif~ and the last of the flour should be kneaded in with your hands. Knead for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in ~ - V:z cup more gluten flour. This can be done in an electric bread mixer or by hand. Longer
kneading will make a final product that is more chewy and elastic, while less kneading will make a final product that is more spongy and breadlike.
5. Form into two oval-shaped loaves and place on an oiled cookie sheet. Bake 50 minutes at 350°F. Cool on a rack. May be frozen.
6. When cool, slice very thin (about 1fa inch) and simmer in the following broth for 5 minutes:
CocoNUT CURRY WITH GREENS
1 small onion, chopped
2-3 cloves garl ic, crushed
1-inch piece offresh ginger, grated or chopped fine
1 teaspoon salt
1-2 teaspoons Homemade Curry Powder (p. 33) (or other)
1 medium sliced carrot
2 cups chopped fresh greens (spinach, chard, beet greens, or kale) or I 0-ounce package frozen chopped spinach, drained
2 cups cooked or canned garbanzos or black beans or lentils
14-ounce can petite diced tomatoes, drained
1 can coconut milk
1 cup golden raisins (optional)
1. Place onion, garlic, ginger, seasonings, and about 1;4 cup water in a
medium-sized kettle. Cover and simmer for 3 minutes.
2. Add the sliced carrot; cover and simmer for 5 more minutes.
3. Add the chopped greens and simmer 3 more minutes, adding a little more water if needed.
4. Add beans or lentils, tomatoes, curry powder, milk, and raisins. Heat and serve over nee.
If thicker cuny is desired, place 1 1/2 cups of the cuny in blender and blend a few seconds to make a puree. Stit into the pot of curry and heat.
Makes about 8 cups.
2-3 cloves garl ic, crushed
1-inch piece offresh ginger, grated or chopped fine
1 teaspoon salt
1-2 teaspoons Homemade Curry Powder (p. 33) (or other)
1 medium sliced carrot
2 cups chopped fresh greens (spinach, chard, beet greens, or kale) or I 0-ounce package frozen chopped spinach, drained
2 cups cooked or canned garbanzos or black beans or lentils
14-ounce can petite diced tomatoes, drained
1 can coconut milk
1 cup golden raisins (optional)
1. Place onion, garlic, ginger, seasonings, and about 1;4 cup water in a
medium-sized kettle. Cover and simmer for 3 minutes.
2. Add the sliced carrot; cover and simmer for 5 more minutes.
3. Add the chopped greens and simmer 3 more minutes, adding a little more water if needed.
4. Add beans or lentils, tomatoes, curry powder, milk, and raisins. Heat and serve over nee.
If thicker cuny is desired, place 1 1/2 cups of the cuny in blender and blend a few seconds to make a puree. Stit into the pot of curry and heat.
Makes about 8 cups.
THAI-STYLE CURRY
A favon.te Thai ingredient is the peanut. This cuny uses peanut butter to give it an inviting flavor and texture.
1 cup diced carrots (optional if you don't have red or yellow peppers)
1 onion, diced
1/2 cup each green and red peppers (yellow are nice too, if you have them)
2 cloves garlic
4-5 small zucchini or similar vegetable, diced small
1 cup tomato sauce
2 tablespoons peanut butter or 1/4 cup dry-roasted peanuts
2 tablespoons Bragg Liquid Aminos (or l tablespoon soy sauce)
1 tablespoon Homemade Curry Powder (or other)
1/2 teaspoon or more salt to taste
1/2 cup fresh cilantro (optional)
1 cup cooked garbanzos or lenti ls
1 cup frozen peas
1. Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
2. Add zucchini, cover, and simmer 5 more minutes.
3. Blend all the remaining ingredients except the peas and garbanzos or lentils in a blender until smooth, and add to the cooked vegetables along with the frozen peas and garbanzos or lentils.
Heat and serve over rice.
1 cup diced carrots (optional if you don't have red or yellow peppers)
1 onion, diced
1/2 cup each green and red peppers (yellow are nice too, if you have them)
2 cloves garlic
4-5 small zucchini or similar vegetable, diced small
1 cup tomato sauce
2 tablespoons peanut butter or 1/4 cup dry-roasted peanuts
2 tablespoons Bragg Liquid Aminos (or l tablespoon soy sauce)
1 tablespoon Homemade Curry Powder (or other)
1/2 teaspoon or more salt to taste
1/2 cup fresh cilantro (optional)
1 cup cooked garbanzos or lenti ls
1 cup frozen peas
1. Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
2. Add zucchini, cover, and simmer 5 more minutes.
3. Blend all the remaining ingredients except the peas and garbanzos or lentils in a blender until smooth, and add to the cooked vegetables along with the frozen peas and garbanzos or lentils.
Heat and serve over rice.
PASTA PRIMAVERA
2 cups or more lightly steamed vegetables
such as broccoli, spinach, cauliflower,
carrots, onions, red or green peppers,
and fresh or canned mushrooms
Note: The 2 cups measure is after cooking. This would be about 4 Clips o[ratv vegetables.
1 recipe Basic Cream Sauce or Simple Cheese Sauce
2 cups Marinated Baked Tofu (optional)
4 cups cooked whole-grain pasta (approximately 2 cups uncooked)
Him: Use an interestingly shaped pasta such as curly vegetabLe pasta or shells, spimls, or bows. See glossary .
1. Boil and drain pasta according to package directions.
2. Steam vegetables in a small amount of salted water and set aside.
3. Make Basic Cream Sauce or Cheese Sauce and fold into the cooked pasta and steamed vegetables.
4. May be served immediately or placed in a casserole dish and sprinkled with
season ed bread crumbs and baked in a 350°F oven until topping browns.
"Those who entertain visitors, should have wholesome, nutritious food, from fruits, grains, and vegetables, prepared in a simple, tasteful manner. Such cooking will require but little extra labor or expense, and, partaken of in moderate quantities, will not injure any one."
Note: The 2 cups measure is after cooking. This would be about 4 Clips o[ratv vegetables.
1 recipe Basic Cream Sauce or Simple Cheese Sauce
2 cups Marinated Baked Tofu (optional)
4 cups cooked whole-grain pasta (approximately 2 cups uncooked)
Him: Use an interestingly shaped pasta such as curly vegetabLe pasta or shells, spimls, or bows. See glossary .
1. Boil and drain pasta according to package directions.
2. Steam vegetables in a small amount of salted water and set aside.
3. Make Basic Cream Sauce or Cheese Sauce and fold into the cooked pasta and steamed vegetables.
4. May be served immediately or placed in a casserole dish and sprinkled with
season ed bread crumbs and baked in a 350°F oven until topping browns.
"Those who entertain visitors, should have wholesome, nutritious food, from fruits, grains, and vegetables, prepared in a simple, tasteful manner. Such cooking will require but little extra labor or expense, and, partaken of in moderate quantities, will not injure any one."
CREAMY STROGANOFF
CREAMY STROGANOFF
This recipe is an example of how cashew nuts can be blended with tofu to make an eveu richet; creamier sauce. It uses Veggie Cutlets fort he "meat." People always Lil(e it and ask for the recipe. The Island Stroganoff variation uses coconut milk and comes from our daughter Kathy, who lived in the Cayman Islands.
3/4 cup cashew nuts
1 cup tofu
1 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Beef-Like Seasoning
2 tablespoons onion powder
3 tablespoons yeast flakes
2 cups water
l onion, sliced into thin strips
l cup or more canned mushrooms, or 2 cups fresh, sliced mushrooms
2 cups Veggie Cutlets cut or torn into pieces (canned gluten pieces such as Worthington Skallops may be used)
1. Place ca shews and tofu in blender with 1 cup water; blend until smooth.
2. While blending, add seasonings and then the remaining 2 cups water after blend is smooth.
3. Meanwhile, saute onions and mushrooms in a sma ll amount of water until tender. Stir in the blended tofu mixture and the gluten pieces. Heat to serving tempera ture; do not boil, or the texture may become slightly curdled.
4. Serve over brown rice or pa sta. Variation: Island Stroganoff Replace cashew nuts, tofu, and wafer with 1 can coconut milk; omit yeast f lakes and add 1/2 tea5poon thyme.
This recipe is an example of how cashew nuts can be blended with tofu to make an eveu richet; creamier sauce. It uses Veggie Cutlets fort he "meat." People always Lil(e it and ask for the recipe. The Island Stroganoff variation uses coconut milk and comes from our daughter Kathy, who lived in the Cayman Islands.
3/4 cup cashew nuts
1 cup tofu
1 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Beef-Like Seasoning
2 tablespoons onion powder
3 tablespoons yeast flakes
2 cups water
l onion, sliced into thin strips
l cup or more canned mushrooms, or 2 cups fresh, sliced mushrooms
2 cups Veggie Cutlets cut or torn into pieces (canned gluten pieces such as Worthington Skallops may be used)
1. Place ca shews and tofu in blender with 1 cup water; blend until smooth.
2. While blending, add seasonings and then the remaining 2 cups water after blend is smooth.
3. Meanwhile, saute onions and mushrooms in a sma ll amount of water until tender. Stir in the blended tofu mixture and the gluten pieces. Heat to serving tempera ture; do not boil, or the texture may become slightly curdled.
4. Serve over brown rice or pa sta. Variation: Island Stroganoff Replace cashew nuts, tofu, and wafer with 1 can coconut milk; omit yeast f lakes and add 1/2 tea5poon thyme.
OVEN HASH BROWNS
3/4 cup water
1/2 cup raw cashew nuts
1/2 tablespoon onion powder
1/2 teaspoon garlic powder
2 tablespoons Chicken - Like Seasoning
1/2 cup fine ly diced onion (optional)
2 pounds frozen shredded hash browns (about 8 cu ps)
1. Blend ca shews and water with seasonings for at least 1 minute until smooth. (May u se 1 cup coconut milk instead.)
2. Pour over potatoes and add the diced onion. Mix well with hands to coat all the potatoes. (May freeze some of the uncooked mix for future use.)
3. Place on a nonstick or lightly oiled cookie sheet and place on bottom rack
of unheated oven. Turn on the oven to 400°F and bake for 20-30 minutes until golden brown on the edges and lightly browned in places on the bottom. Don't overbake, or they will become dry.
4. Pile in a serving dish to retain some of the moisture and serve. The serving dish may be covered and placed in a warm oven. Don't leave them warming for more than 30 minutes-they will begin to discolor.
Variation: These potatoes can be made into patties before baking. Just form into patties on a cookie sheet instead of spreading them out, and bake the same as Oven Hash Browns. Removefrom oven when patties are golden brown on the bottom.
Scornsu OAT CAKEs
Scornsu OAT CAKES
This is a deliciom make-ahead treat.
1/2 cup whole wheat pastry flour
1 cup Brazil nuts (or walnuts)
1 cup quick oaLs
1 teaspoon sa lt
1/4 cup honey, warmed
1. Place flour and nuts in a food processor and whiz for 1 minute or until nuts re as fine as the flour but not getting buttery or sticking to the sides. Pour into a mixing bowl and add oats and salt. Stir in warmed honey until a ball of dough forms, adding a little water if needed. Mixture should stick together, but not be so wet that it sticks to your hands.
2. Divide into about 12 walnut-sized balls and place on two nonstick cookie sheets. Roll thin with a rolling pin.
3. Bake 10-12 minutes at 350°F.Watch carefully- they burn easily!
4. Serve with thickened fruit topping such as blueberry, cherry, or peach.Add nut or soy milk if desired.
DRIED FRUIT SAUCE
l apple, diced small
1 cup crushed pineapple
1/2 cup ora nge juice (not concentrate)
1/4 cup pure maple syrup or honey (optional)
I teaspoon van iII a
1/2 teaspoon coconut extract
1/4 teaspoon salt
l cup water
1/2 cup dried apricots, diced
1/2 cup dried prunes, diced
1/4 cup dried cherries (opLional)
l tablespoon cornstarch dissolved in 1/4 cup water
1. Place all ingredients except dissolved cornstarch in a saucepan. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Stir in dissolved cornstarch to thicken as desired. (Omit this step if the sauce is as thick as you like without it.) Serve over Scottish Oat Cakes (p. 2l )or whole wheat toast.
Tip: Great for camping trips. Dried fruit (including apple) can be diced and placed in a plastic bag. Even omit sweeteners-the simple flavors of the dried fmits tewed togetht: will be enjoyed by all.
Preserving Tip: This sauce may be preserved by hot-pack canning. Simply place jars in a microwave with 1 inch of water in each jar for 10 minutes. Boil the metal Lid seals in a smaLl pan of wruerfor 1 minute. Empty the water out of the jars and pom· the boiling sauce into the jars. Screw on the Lids right away and let sit to cool and seal.
This is a deliciom make-ahead treat.
1/2 cup whole wheat pastry flour
1 cup Brazil nuts (or walnuts)
1 cup quick oaLs
1 teaspoon sa lt
1/4 cup honey, warmed
1. Place flour and nuts in a food processor and whiz for 1 minute or until nuts re as fine as the flour but not getting buttery or sticking to the sides. Pour into a mixing bowl and add oats and salt. Stir in warmed honey until a ball of dough forms, adding a little water if needed. Mixture should stick together, but not be so wet that it sticks to your hands.
2. Divide into about 12 walnut-sized balls and place on two nonstick cookie sheets. Roll thin with a rolling pin.
3. Bake 10-12 minutes at 350°F.Watch carefully- they burn easily!
4. Serve with thickened fruit topping such as blueberry, cherry, or peach.Add nut or soy milk if desired.
DRIED FRUIT SAUCE
l apple, diced small
1 cup crushed pineapple
1/2 cup ora nge juice (not concentrate)
1/4 cup pure maple syrup or honey (optional)
I teaspoon van iII a
1/2 teaspoon coconut extract
1/4 teaspoon salt
l cup water
1/2 cup dried apricots, diced
1/2 cup dried prunes, diced
1/4 cup dried cherries (opLional)
l tablespoon cornstarch dissolved in 1/4 cup water
1. Place all ingredients except dissolved cornstarch in a saucepan. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Stir in dissolved cornstarch to thicken as desired. (Omit this step if the sauce is as thick as you like without it.) Serve over Scottish Oat Cakes (p. 2l )or whole wheat toast.
Tip: Great for camping trips. Dried fruit (including apple) can be diced and placed in a plastic bag. Even omit sweeteners-the simple flavors of the dried fmits tewed togetht: will be enjoyed by all.
Preserving Tip: This sauce may be preserved by hot-pack canning. Simply place jars in a microwave with 1 inch of water in each jar for 10 minutes. Boil the metal Lid seals in a smaLl pan of wruerfor 1 minute. Empty the water out of the jars and pom· the boiling sauce into the jars. Screw on the Lids right away and let sit to cool and seal.
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