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Archive for the ‘Faux Meats’ Category

Coconut Basil Satay

 

This is a really great “wheat meat” to use in rice paper wraps with rice noodles, fresh veggies, cilantro and mint.  It’s also wonderful as the anchor for a southeastern Asian-styled meal.  Seasoned from the inside out with coconut milk, Thai basil, ginger and chili pepper, it’s full of flavor and has a chewy texture that is very satisfying.

 

Coconut Basil Satay Seitan

Dry Ingredients:

2 ¼ cup vital wheat gluten

½ cup nutritional yeast

¼ cup garbanzo bean flour

2T Bill’s Best Chik’Nish Vegetarian Seasoning

2 tsp onion powder

2 tsp turmeric

2 tsp lemon pepper

1 tsp cinnamon

1 tsp ground ginger

1 tsp sea salt

1/8 tsp allspice

Wet Ingredients:

1 medium onion, small dice

8 cloves garlic, minced

1 stalk lemongrass, fibrous outer leaves removed

1 serrano pepper, finely diced

½ cup fresh cilantro, chopped

½ cup Thai basil, chopped

1-inch knob of ginger, finely minced

5.5 oz can coconut milk

2 T soy sauce

2 T sweet chili sauce

2 T coconut oil, for sautéing plus more for pan-searing the satay patties

Cold water

 

Directions:

Add all the dry ingredients into a large bowl and whisk together until homogenous. 

Sauté the onion, garlic, ginger and Serrano chili in the coconut oil over medium heat until soft.  Using a spatula, scrape the contents of the pan into another bowl.  Add the remaining wet ingredients except for the coconut milk and water.

Add the coconut milk to a measuring cup and then add enough cold water to bring the liquid volume to 2 ¼ cups.  Add to the bowl with the wet ingredients.  Mix well.

Combine the wet and dry ingredients using your hands to gently knead them together until you no longer see any dry ingredients in the bowl. 

Break off whatever sized pieces you wish to form the patties with.  [Mine were roughly golf ball-sized.]  Using your hands, form them into the patties and then either cook in a pan with a bit of coconut oil for about 4-5 minutes per side over medium heat, or place in a Panini press for about 5 minutes.  [I used a Panini press for this and it worked beautifully.]  The length of time is going to be determined by how firm you wish the patties to be.  The longer they’re cooked, the more they toughen up in texture.   You can also place a flat lid,  that is smaller than the pan in which they are cooking, atop them to add some weight to hasten cooking time.

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Making faux tuna using garbanzo beans isn’t an idea original to me;  I simply modified the idea to mimic how I used to make the real deal.   It’s quick, easy and can be made nearly on the fly.  It also happens to be delicious and full of healthy and filling fiber.  Plus,  the vitamin C-rich red bell pepper helps your body absorb the iron found within the garbanzo beans more readily.  It’s an all ’round rock star of a sandwich filler.

 

Faux Tuna Salad

Ingredients:

2 cups garbanzo beans

¼ cup celery, small dice

¼ cup red bell pepper, small dice

¼ cup apple, small dice

¼ cup dill pickle, small dice

¼ cup fresh dill, minced

¼ – ⅓ cup  plain non-dairy yogurt [So Delicious Plain is my choice] or Vegenaise  [The amount depends upon how wet you like your salad]

freshly-cracked black pepper

sea salt

Directions:

Using a potato masher, mash the garbanzo beans in a large bowl.  You could use a food processor for this, just be careful not to over-process the beans.  You do not want a purée, but rather a coarse mash with texture.

Add the remaining ingredients to the mashed beans and season with salt and pepper to taste.

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We love just about every fresh herb out there, but we especially love the flavor of dill.  I wanted to incorporate some dill into a seitan recipe and decided to couple it with the Georgian spice blend, kharcho.  This is a really simple wheatloaf that takes minimal effort to make and leftovers make great sandwiches.   

 

Dilled Georgian Wheatloaf

Ingredients:

[Dry]

1 cup vital wheat gluten

¼ cup nutritional yeast

¼ cup dark rye flour

2 T kharcho

1 T Bill’s Best Beaf Vegetarian Seasoning

1 T sweet paprika

½ tsp garlic powder

½ tsp freshly-cracked black pepper

½ tsp sea salt

¼ tsp cinnamon

[Wet]

1 medium onion, diced

1 red bell pepper, diced

4 cloves garlic, sliced

1 cup fresh dill

1 cup ice-cold water

1 T soy sauce

1 T olive oil

Olive oil for sautéing the vegetables

Directions:

Sauté the onion, garlic and bell pepper until soft in 2-3 teaspoons of olive oil.  Set aside to cool. 

Preheat oven to 325°F.

Once the vegetables have cooled, transfer to a food processor and add the dill.  Pulse until it has a smooth consistency.  Combine all dry ingredients in a bowl, mix well and set aside.  Add the puréed vegetables and remaining wet ingredients into the bowl containing the dry ingredients. Mix by hand until the dry ingredients are fully incorporated.  Spread the mixture out evenly in a loaf pan.  Loosely cover with foil and bake for 90 minutes, removing the foil for the last 30 minutes.   

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For whatever reason, the health virtues of  rye have been popping up left and right in my reading material recently.  That prompted me to pick up some dark rye flour from Bob’s Red Mill the last time we were in Portland.  On the drive home I was contemplating how I could use the flour in a meal and I started thinking about what I used to love rye with.  The Reuben sandwich was the hands down winner.  So how could I transform this sandwich classic into an alternative meal?  With a smile on my face it occurred to me that I could make a dark rye pasta with caraway seeds…and the daydreaming just went on from there.

Russian Dressing Pasta Sauce

This is a wonderful sauce that can also be used as a salad dressing or sandwich spread when cooled.

Ingredients:

1 onion, medium dice

3 oz tomato paste

2 cups vegetable stock

1 package organic firm silken tofu

1 T vegan worcestershire sauce

1 tsp chili garlic paste

sea salt

freshly-cracked black pepper

olive oil for sautéing the onions

Directions:

Sauté the onions in a small drizzle of olive oil until softened.  Add the tomato paste and spread onto the bottom of the pan to caramelize.  Add the stock and whisk gently until the tomato paste is incorporated into the sauce.  Add the worcestershire sauce and chili garlic paste.  Mix well.

In a food processor, pulse the tofu until creamed.  Add a ladleful of the tomato sauce to the food processor and pulse.  Transfer the contents to the pan on the stove containing the tomato sauce and mix until fully homogenous.  Simmer over medium low heat for 15 minutes.  Season with salt and pepper.

Dark Rye Pasta

Serves 4

Ingredients:

1 cup dark rye flour [Organic Dark Rye Flour]

1 cup semolina flour

1 tsp caraway seeds

4 tsp olive oil

12-16 oz of water [more may be necessary depending upon the moisture level of your flours]

Directions:

Add the flours to a food processor.  Drizzle in the olive oil and pulse.  With the processor running, slowly drizzle in the water and continue to do so until the dough pulls off the sides and clings to the center “S”-blade.  Remove the dough from the processor and place upon a flour coated surface.  If the dough is too tacky then incorporate in more flour until it is no longer tacky to the touch.  Knead the dough a dozen times or so and then shape into a flattened round.  Wrap in plastic and set aside to rest for 15-30 minutes.

Remove plastic and divide into two.  Run through the largest setting on the pasta roller twice, then repeat two settings higher.  Either cut with the fettuccine attachment or by hand into strips.

When ready to cook, gently drop into salted boiling water and cook until the pasta comes to the surface.  This should take between one and two minutes.

Pastrami-Spiced Tempeh

Serves 4

Ingredients:

2 – 8 oz package tempeh, cut in 1/2-inch strips

1/2 tsp sea salt

1/2 tsp smoked salt [I used an applewood-smoked salt]

1 T  sweet paprika

1 tsp corriander seeds

1 tsp brown sugar

1-1/2 tsp yellow mustard seeds

1-1/2 tsp black peppercorns

1 tsp white peppercorns

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dill seed

3 allspice berries

2 juniper berries

Directions:

Grind the whole spices in a spice grinder and then add the rest of the spices and sugar to the grinder and pulse to mix well.  Transfer to a gallon-sized zip bag with 1/3 cup olive oil and mix well.

Steam the tempeh for 15 minutes to remove its bitterness.  Set aside to cool.   Once cooled, add to the spiced oil in the gallon bag and even coat each piece, gently.  If you need more volume to completely coat all the tempeh pieces, add more oil.  Refrigerate as long as possible up to a few days.  The longer the rub sits upon the tempeh, the deeper the flavors will penetrate.  Gently flip the bag every few hours or so in order to evenly marinate the tempeh.

Brush off any spice clumps that may have formed on the tempeh.  If you do not do this they shall burn in the grill pan.  Place the strips upon a heated grill pan and sear.  Crumble into bite-sized pieces.

 

To assemble the dish you shall need:

1/4 cup crisp sauerkraut per person [I used It’s Alive’s Raw Sauerkraut with Dill]

fresh dill, for garnish

caraway seeds, for garnish

2 sliced green onions, for garnish

Place the cooked pasta on a plate and top with a generous amount of Russian dressing pasta sauce.  Add a layer of tempeh pieces.  Sprinkle with some sauerkraut, caraway seeds, sliced green onion and  fresh dill.

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It’s summertime and people are out grilling and gathering around tables laden with food.  Problem is, there usually aren’t many vegan options.  These veggie dawgs will be a hit at your next gathering and are, as always, entirely vegan.  I had a few goals when I set out to make these veggie dawgs:  First, they had to contain some actual vegetables in order for me to call them a bonafide “veggie”dawg.  Second, I wanted to improve the texture and flavor of regular seitan dogs and create one that was less “bready” in nature.    Third, as always, I wanted them to be more nutritious.  I believe I suceeded on all three counts and hope you enjoy this recipe as much as we do.

 

Veggie Dawgs

Dry Ingredients:

1¼ cups vital wheat gluten

¼ cup nutritional yeast

¼ cup garfava flour

½ cup toasted walnuts, chopped  [400°F for 10 minutes on a sheet pan]

1 T Bill’s Chik’Nish vegetarian seasoning

1 T dry mustard

1T sweet paprika

2 tsp onion powder

2 tsp freshly-cracked black pepper

1 tsp garlic powder

1 tsp oregano

½ tsp dried sage

¼ tsp sea salt

⅛ tsp allspice

Wet Ingredients:

½  block silken tofu

½ cup finely grated carrot

1 onion, sliced

½ cup cooked garbanzo beans

½ cup amber beer

1 ½ T walnut oil

1 T tamari

1 T vegan Worcestershire sauce

4 cloves garlic, minced

Directions:

Drizzle a bit of olive oil in a pan and brown the onions over medium heat.

Add the following to a food processor and blend until homogenous:  tofu, browned onions, walnuts, carrot, garbanzo beans, garlic, tamari, Worcestershire and beer.

In a separate bowl, combine all the dry ingredients and whisk together well.

Mix the wet into the dry and knead with your hands until fully homogenous.  Set aside to rest for 15 minutes.

Divide the dough into 8 equal-sized portions.  Place 8 foot-long pieces of aluminum foil on a surface in a stack with the short edge facing you.  Place one dough portion along the bottom edge, a few inches from the end, and mold into a sausage shape that is bun-length long [@ 5 inches].  Using the foil, roll the dough into a cylindrical tube and twist the ends once completely rolled to form the tubular sausage shape.  Repeat the process for the remaining dough portions.

Steam in a steamer basket for 30 minutes.  Let the veggie dawgs cool and then either reheat in a pan or on a grill.

 

 

 

 

 

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Cherries, especially the tart variety,  are receiving a great deal of attention these days in the athletic world due to their ability to mitigate pain after exercise.  This little fruit is packed full of anti-inflammatory anthocyanins as well as the carotenoids lutein and zeaxanthin which are important to the health of your vision. They are also, interestingly enough,  a good source of the calming antioxidant, melatonin.

I use a great deal of fruit and vegetable juices in my cooking to impart both flavor and nutrients to our food, so when Cheribundi approached us and asked if we’d try out their cherry juice, we eagerly agreed.  This sauce, coupled with the yuba, was savory and sweet, tangy and lip-smacking good.   In short, it had umami.   The slaw, absolutely necessary for any mustardy Carolina-style barbecue-sauced dish, was the perfect fresh and raw accompaniment. 

 

Pulled Yuba in a Cherry Barbecue Sauce with Sesame Slaw

Ingredients:

1 cup tart cherry juice [I used Cheribundi’s Tru Cherry juice.]

½ cup dried sour cherries

¼ cup yellow mustard

¼ cup Dijon mustard

½ cup balsamic vinegar

¼ cup dark brown sugar

3 T tomato paste

1 T Worcestershire sauce

1 tsp chili garlic sauce

1 tsp freshly-cracked black pepper

6 oz dried bean curd sheets [1 package]

Peanut oil

Directions:

Add a drizzle of peanut oil to a pan and heat over medium.  Add the tomato paste and spread around the pan to caramelize and rid the paste of the tinned flavor.  Add the remaining ingredients, except the yuba and dried cherries, and bring to a low simmer.  Cook for at least 15 minutes to allow the flavors to blend.

While the sauce is simmering, soak the sheets of yuba in hot tap water to hydrate.  Once pliable, drain and roll into a tight bundle.  Cut into small shreds across the roll. 

Add the shredded yuba and dried cherries to the sauce.  Mix well to incorporate and set aside to marinate.  The longer you leave it, the more flavor the yuba will absorb.  To serve, simply return to the heat and warm through.  I served this sandwich-style on a toasted ciabatta bun.

 

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Sesame Slaw

Ingredients:

snow pea pods, julienned

red bell pepper, julienned

apple, julienned

golden beet, shaved with a vegetable peeler

tahini

fresh lemon juice and zest

dark sesame oil

black sesame seeds

Directions:

I did not include amounts because it depends upon how much you wish to make.  I simply added equal portions of each fruit and vegetable ingredient and then used a 2:1 ratio of tahini to lemon juice as the dressing with a few drops of dark sesame oil added.  Season with sea salt and freshly-cracked black pepper.  Garnish with sesame seeds.

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This is  a great way to morph leftover Yuba Asada into a new dish or to forge ahead and simply create this one on its own.  I grew up in southern California and machaca burritos were sold at nearly every Mexican food restaurant.  As a result, I grew to love them but since they contain egg and shredded beef,  as a vegan,  I figured that I was outta luck forever until I actually gave this dilemma some thought.  This is what I came up with and it satisfied my tastes entirely. 

 

Vegan Machaca

Ingredients:

 yuba asada [I used leftovers and I’d estimate that there were 2 cups of yuba asada used in this recipe.]

1 block of firm tofu, crumbled into bite-sized pieces

juice of half a lemon

1 green bell pepper, large dice

1/2 an onion, large dice

2 canned green chiles, large dice

1-2 T canola or peanut oil

1/2-1 tsp annatto seeds [The amount depends upon the amount of oil to flavor/color.]

2 tsp dried Mexican oregano

Garnishes:  chopped tomato, sliced green onion, cilantro

Directions:

Add oil to a large sauté pan or wok and bring to a medium low-medium heat.  Toss in the annatto seeds and cook for about 5 minutes until the oil is both flavored and colored.  Remove seeds and discard.  [Annatto will give the dish a unique latin flavor as well as a saffron-hued color.]

Turn up the heat a bit and add onion and bell pepper and sauté until softened.  Add in green chiles and the tofu and mix well.  Cook until the moisture from the tofu has evaporated.  Add the oregano and lemon juice and then the yuba asada.  Continute cooking until the yuba is hot.

Serve with warm corn tortillas and garnishes.

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