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.
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