Archive for November, 2007

Making Seitan the Easy way

November 27, 2007 at 8:10 am · Filed under Recipe

Traditional methods for making seitan ( a faux meat that is made from wheat gluten) call for kneading the dough under water- rinsing out the starch until you are left with just the gluten. It is time consuming and messy.

If you use wheat gluten flour as your base, you’re half way there. It is SOOO much cheaper to make than to buy pre-made. And it’s pretty easy. Try it!

 RECIPE

2 cups vital wheat gluten flour

1/4 cup nutritional yeast

2 tbsp. flour

1 cup cold water or vegetable broth

1 tbsp. tomato paste

1 tbsp olive oil

2 cloves garlic, pressed or minced finely

12 cups cold water, 1/2 cup tamari (soy sauce) for the cooking liquid

Excluding the cooking liquid ingredients, combine dry ingredients in large bowl and wet in a smaller bowl. Then mix the two together. Knead for 5 minutes until the dough is elastic. You can use the dough hook on your mixer if you have one. Let the dough rest for a few minutes.

Mix the tamari and water in large cooking pot. Roll the dough into a log (as best you can) and cut the log into 6 pieces. Drop them into the cold water and then cover the pot with its lid askew so that steam can get out. Bring to a boil, then lower heat and simmer for an hour.

Turn off the heat and let the seitan cool in the broth. To store- cut into pieces, put in a container and fill with broth. Refrigerate for up to 5 days.

Use seitan as you would chunks of beef in any recipe. It makes an awesome stroganoff paired with chunks of meaty portabella mushrooms and a “beef” bourginion that rocks!

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Free Green Marble Pieces

November 12, 2007 at 10:47 am · Filed under Free or trade

I have free green marble, it is in pieces.  I dont want it in a land fill, and I am hoping someone is creative enough to use it.  Please contact me at maryb2@internet.net or by calling 410-287-2021.  Thanks.

- Mary

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Pumpkin Waffles

November 12, 2007 at 10:36 am · Filed under Recipe

Here’s what you can do with leftover pumpkin or butternut sqush puree:

Pumpkin Waffles

1/2 cup squash or pumpkin puree

1 1/2 cups milk, dairy or soy

3 eggs, beaten

2 tbsp. butter, melted

1 cup w.w. pastry flour

2 tsp. baking powder

1/2 tsp. sea salt

2 tbsp. maple sugar

1/2 tsp. cinnamon

pinch of nutmeg

Mix we and dry ingredients separately and then blend together well, but do not overmix.  Cook according to the directions for your waffle maker.

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Pumpkin Cheesecake

November 12, 2007 at 10:22 am · Filed under Recipe

Pumpkin Cheesecake

Graham Cracker Crust

1 cello pkg. graham crackers, ground into crumbs

1/2 cup butter, melted

 

Grind graham crackers into crumbs in food processor or put into a plastic bag and crush with a rolling pin. Add crumbs to butter and press into a 10” spring form pan. Prebake for 5 minutes at 375º

 

Cheesecake
 

1 small pie pumpkin or other dense, sweet winter squash like butternut or buttercup

1 ¼ lbs. cream cheese, softened

1½ cups maple syrup

1 egg

½ cup whipping cream

2 tsp. molasses

2 T. arrowroot powder

1 T. vanilla

1 tsp. cinnamon

½ tsp. ginger

pinch each of cloves, allspice and nutmeg

 

Bake pumpkin at 375º for 45 minutes to an hour, until very soft. When it is cool enough to handle, peel the skin off and remove the seeds and stringy insides. Measure out 1 ¾  cups  and refrigerate or freeze the rest 

 

Whip cream cheese until creamy and smooth. Puree the pumpkin in a food processor or blender with the maple syrup. Add all ingredients to cream cheese and beat until well mixed. Pour filling over crust and bake at 375º for 1 hour. Cheesecake will not be completely set when you remove it. Cool completely and refrigerate overnight.

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