Recipe Archives #6

		© Bryanna Clark Grogan 2005 No reproduction of the following material without permission from the author. If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe. You are welcome to link to this page from your site. Thanks! RECIPE ARCHIVES ARCHIVE 6 LINKS: FEBRUARY 23 , 2004-- MARDI GRAS! MARCH 8, 2004-- A COUNTRY-STYLE VEGAN ST. PATRICK'S DAY DINNER FOR MARCH 17TH MARCH 22, 2004-- CHINESE RECIPES I DEMONSTRATED AT SEATTLE VEGFEST April 5, 2004-- VEGAN EASTER AND PASSOVER RECIPES APRIL 19, 2004-- CREATIVE WAYS TO USE LEFTOVER BREAD February 23 , 2004-- MARDI GRAS! Tomorrow, February 24^th, is “Carnival”, Mardi Gras” (“Fat Tuesday” in French), “Shrove Tuesday”, Fasnacht (the Germanic "night of the fast"—also the name of a doughnut), or “Pancake Tuesday”. Carnival means “lifting off the meat”, because this Tuesday comes the day before Ash Wednesday in the church calendar, the first day of Lent, when many Catholics, Anglicans, and Orthodox Christians traditionally give up meat until Easter. In many countries, people traditionally have rowdy and colorful celebrations on this day—a kind of combination of longing for spring and letting off steam before the fast. The religious name is Shrove Tuesday, or Shrovetide, the eve of Lent, but it is celebrated across the world with riotous merrymaking and feasting. Brazilians and Caribbean islanders dance in the streets, New Orleans throws its most famous party of the year, the English celebrate with Pancake Tuesday. Why? Well, pancakes use up rich ingredients like butter and eggs from the larder before the Lenten fast. Families gather for pancake suppers, and housewives still compete in the peculiar tradition of donning their aprons and racing each other holding pancake-filled skillets. Strict rules require that each contestant successfully toss and flip her pancakes into the air at least three times before crossing the finish line! Click here for some great vegan pancake recipes! To celebrate New Orleans-style, try one of the recipes below, and check out these websites: If you would like to read about Mardis Gras and its traditions in New Orleans, click here. You will find a recipe for a rich Vegan Kings' Cake here, which is the traditional sweet at Mardis Gras in New Orleans. Here is an article about the history of King cake in New Orleans. (See picture above.) These vegan-style Cajun/Creole recipes are from my book "The Fiber For Life Cookbook", in a slightly more elaborate form: BRYANNA'S GUMBO Z'HERBES 8 generous servings This evidently was originally a vegetarian Lenten dish, but meat and seafood are usually added these days. Here's a low-fat version going back to the meatless tradition that is absolutely scrumptious! I use browned flour and a little oil instead of the traditional roux that contains half flour and half fat. Serving the soup over brown basmati rice makes this a delicious high-fiber treat. 2/3 c. dark browned flour (see directions in recipe text) 2 T. olive oil 2 large onions, minced 1 c. celery, minced 1 medium bell pepper, seeded and chopped 2 cloves garlic (or more), chopped 12 cups chopped greens (NOTE: traditionally, you should have at least 5 [up to 12] different kinds-- can be mustard, turnip, collard, spinach, parsley, beet tops, radish tops, rapini, escarole, kale, chard, cabbage, etc.) 6 c. vegetable broth 1 bay leaf OPTIONAL: 1/2 tsp. filé powder 1/4 tsp. EACH cayenne, dried thyme, dried marjoram pinch each ground cloves and allspice lots of freshly-ground black pepper 1 T. good-quality soy “bacon” chips (I like ClubHouse brand) or bits OR 1/4 c. chopped vegetarian “ham” or “Canadian back bacon” (omit for soy-free) OPTIONAL: 1 tsp. liquid smoke 2-3 c. cooked (or drained and rinsed canned) black-eyed peas or chickpeas OR (you can use 2 or 3 different types) diced meat substitute— such as browned spicy vegetarian "sausages" (veg "chorizo" or "Italian sausages" would be good; or just use plain or spicy vegetarian wieners; any vegetarian meat substitute that you like; Chinese vegetarian "shrimp" salt and pepper to taste 2 c. dry long grain brown rice (brown basmati the tastiest--see recipe text for how to cook it.) To make Browned Flour, brown 2/3 c. unbleached flour over medium heat in a dry cast iron pan, stirring constantly, until it is as dark as brown coffee, being careful not to burn it. ********** In a large pot, heat the oil. Saute the onions, celery, pepper and garlic slowly in the oil til the onion softens. Stir in the browned flour. Stir in the broth, then add the greens, spices, “bacon” chips, and any optionals you might be using. Bring to a boil, then turn down to a simmer and cook, covered, for 1 hour. Cook the rice while the gumbo cooks: Mix the rice with 3 c. water and 1/2 tsp. salt in a covered saucepan and bring to a boil. Turn to low and cook, covered tightly, for 45 minutes. Taste the gumbo for salt and pepper. Serve each bowl with about 3/4 c. of cooked rice. BRYANNA'S VEGETARIAN OKRA GUMBO (WITH FILÉ GUMBO VARIATION FOR THOSE WHO DON’T LIKE OKRA) serves 8 I consulted many gumbo recipes and finally came up with a hearty, lower-fat vegetarian version that I really like. Like the “green gumbo” recipe above, I use browned flour instead of fatty roux, and serve it with fiber-rich brown basmati rice. 1/2 c. dark browned flour (see directions in recipe text) 1 T. Asian (roasted or toasted) sesame oil 250 g package (about 8 oz.) frozen baby okra, “topped and tailed” and sliced in 1/2” thick rounds 2 T. extra-virgin olive oil 1 large onion, chopped 2 large cloves garlic, minced 1 stalk celery, sliced 1 small bell pepper (any color), seeded and chopped 5 green onions, chopped 4 c. vegetable broth 14 oz. can diced tomatoes and juice 1 large bay leaf 1 tsp. dried thyme 1/4 tsp. cayenne lots of freshly-ground black pepper 1 T. good-quality soy “bacon” chips (I like ClubHouse brand) or bits OR 1/4 c. chopped vegetarian “ham” or “Canadian back bacon” (omit for soy-free) OPTIONAL: 1 tsp. liquid smoke 2-3 c. cooked (or drained and rinsed canned) black-eyed peas or chickpeas OR (you can use 2 or 3 different types) diced meat substitute— such as browned spicy vegetarian "sausages" (veg "chorizo" or "Italian sausages" would be good; or just use plain or spicy vegetarian wieners; any vegetarian meat substitute that you like; Chinese vegetarian "shrimp" salt and pepper to taste 2 c. dry long grain brown rice (brown basmati is the tastiest--see recipe text for how to cook it.) To make Browned Flour, brown 2/3 c. unbleached flour over medium heat in a dry cast iron pan, stirring constantly, until it is as dark as brown coffee, being careful not to burn it. ************ Heat the sesame oil in a large heavy pot. Saute the okra in this for 5 minutes over medium heat. Set the okra aside. In the same pot, heat the olive oil. Add the onion, garlic, celery, bell pepper and green onions. Saute until the onion softens. Stir in the browned flour, then the vegetarian broth, tomatoes, okra, bay leaf, thyme, cayenne, pepper, “bacon” chips , and any optionals you are using. Bring to a boil, then lower heat, cover and simmer 1 hour. Cook the rice while the gumbo cooks: Mix the rice with 3 c. water and 1/2 tsp. salt in a covered saucepan and bring to a boil. Turn to low and cook, covered tightly, for 45 minutes. Taste the gumbo for salt and pepper. Serve each bowl with about 3/4 c. of cooked rice. FILÉ GUMBO VARIATION: Use only 1/4 c. Browned Flour. Omit the okra. Use a large bell pepper and 2 stalks celery. 5 minutes before serving, add 1-1 and 1/2 T. filé powder. Let stand 5 minutes, then serve as above. BRYANNA’S VEGETARIAN JAMBALAYA serves 8 I wanted to make an authentic-tasting vegetarian jambalaya (a spicy rice dish from Louisiana) with brown rice. Brown rice has a hard time softening up when cooked with tomatoey, spicy mixture such as this one, so I have taken the liberty of using already cooked brown basmati rice, and added a “sofrito”, a cooked vegetable and herb mixture, to the cooked rice. It worked well and is quite delicious. 1 and 1/2 c. brown basmati rice 2 and 1/2 c. water 1 tsp. salt 1 T. roasted (Asian) sesame oil 1 and 1/2 c. cut-up commercial flavored, baked tofu OR agé cubes (Japanese deep-fried tofu) OR any favorite vegetarian “chicken’ substitute 1 pkg. vegetarian plain or Italian “sausages” OR vegetarian "chorizo" OR 2 vegetarian jumbo “weiners” (or 4 small ones), spicy, if possible 1/2 c. sliced vegetarian "Canadian back bacon" or “ham” OR 1 T. soy “bacon” chips (I prefer ClubHouse brand) or bits NOTE: You can add some Chinese vegetarian "shrimp", if you can find it. SEASONING MIXTURE: 1 and 1/2 T. olive oil 1/2 T. roasted (Asian) sesame oil 2 onions, chopped 4 cloves garlic, minced 1/2 c. celery, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 2 bay leaves, crushed 1 tsp. paprika 1 tsp. dried basil 1 tsp. dried thyme 1/2 tsp. freshly-ground black pepper 1/2 tsp. cayenne pepper 1/2 tsp. chile powder 1/2 tsp. salt 1/8 tsp. allspice 1/8 tsp. ground cloves 1 c. canned diced tomatoes and juice OR chopped juicy ripe tomatoes 3/4 c. vegetable broth 4 green onions, chopped 3 T. minced parsley In a medium heavy saucepan, bring the rice, water and salt to a boil. Cover, reduce heat, and simmer on low for 45 minutes. (This can be done earlier in the day.) Slice whatever "sausages" you are using and brown them with the tofu or “chicken” sub in the sesame oil in a large skillet. Remove and set aside. In the same skillet, heat the remaining oils. Add the onion and cook over medium heat until they start to soften. Add the garlic, celery, and peppers. Cook until they wilt a bit. Add the spices and cook for a few minutes. Add the vegetarian “bacon” or “ham”, tofu, and browned “sausage” pieces. stir well. Add the tomato and cook for a few minutes, then add the broth and the cooked rice and mix it VERY** well. Cover the pan and cook on low for about 15 minutes, just to heat the rice, meld the flavors, and let the liquids absorb. Stir in the green onions and parsley and serve.

		MARCH 8, 2004-- A COUNTRY-STYLE VEGAN ST. PATRICK'S DAY DINNER FOR MARCH 17TH In North America, we are used to celebrating St. Patrick's Day in a rather gaudy and raucous fashion, with parades, paper shamrocks draping everything in sight, and nauseating offers of everything from green beer to green bread! The Irish celebrate their patron saint's day as a religious holiday in their native country, however, with most people attending church services. We might take this opportunity to celebrate the wonderful simplicity and freshness of traditional Irish cookery on this day, with a country-style menu that features not only the ubiquitous potato, but the fresh produce (particularly greens), hot quick breads and apples of the Emerald Isle. BRYANNA’S VEGAN Saint Patrick’s DAY Soup Serves 4 Get your greens into the menu by starting with this creamy soup. 1 T. Earth Balance 1 medium potato, peeled and diced 1 small onion, sliced 1 c. sliced mushrooms 1 lb. cleaned, dried, and trimmed fresh spinach OR 1/10 oz. packg frozen chopped spinach, thawed and squeezed dry 5 c. chicken-style vegetarian broth 1/4 tsp. ground cloves 1/2 c. Irish oatmeal (steel-cut oats; see definition below) OR rolled oats Salt (about 1 tsp.) and freshly-ground black or white pepper to taste Tofu Sour Crème (Homemade, or Tofutti) Melt the Earth Balance over low heat in a non-stick heavy pot. Add mushrooms and onions and stir- fry until softened. Chop spinach finely. Add the broth, spinach, cloves and diced potatoes. Stir in Irish oatmeal and bring to a boil, then turn down and simmer, covered, for 20 minutes. Puree the soup right in the pot with a hand immersion blender, or in batches in a blender (remove the central cap of the blender top and cover it loosely with a folded tea towel while you blend very hot liquids, in order to avoid an explosion of hot soup). Return to the pot. Taste for seasoning and heat through. Serve into wide soup dishes with a dab of tofu sour crème floating in centre. Definition of Irish oatmeal from foodsubs.com: “steel-cut oats = Irish oats = Scotch oats = pinhead oats = coarse-cut oats = steel-cut oatmeal = Irish oatmeal = Scotch oatmeal = pinhead oatmeal = coarse-cut oatmeal = porridge oats = porridge oatmeal Notes: These are groats that have been chopped into small pieces. They're chewier than rolled oats, and grain aficionados often prefer them for hot oatmeal cereals and muesli. Substitutes: rolled oats (less chewy, takes less time to cook) OR whole oat groats (takes much longer to cook)” BRYANNA’S SIMPLE IRISH-STYLE VEGAN Baked Mushrooms Serves 4 as a main dish Mushrooms have always been an important part of the Irish diet. This simple, but delicious recipe makes a no-fuss and festive main dish. Earth Balance 16 large cremini (brown) mushrooms 1/2 c. chopped onions 1/2 c. wholewheat breadcrumbs 4 oz. vegetarian sausage 1 tsp. chopped fresh sage (or a generous 1/4 tsp. dried, crumbled) salt and freshly-ground black pepper Preheat the oven to 350 degrees F. Remove stalks from the mushrooms, chop the stalks and set aside. Brush mushroom caps with melted Earth Balance. Saute the onions in a bit of Earth Balance in a non-stick skillet to soften. When tender, mix onion with breadcrumbs, “sausage”, sage and salt and pepper to taste. Divide among the mushrooms, packing the stuffing into the caps. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water (or white wine) into the bottom of the dish, and bake for 15-20 minutes. Serve hot. IRISH Baked Parsnips For centuries, parsnips have been enjoyed in rural Ireland.. 2 and 1/2 lbs. parsnips, peeled and sliced 3 T. vegetarian broth salt and freshly-ground pepper Pinch nutmeg 2 T. Earth Balance Preheat the oven to 350-375 degrees F. In a saucepan, cook parsnips in a very little gently boiling water until slightly tender, about 15 minutes. Drain. In an ovenproof casserole dish, combine parsnips and broth, and sprinkle with salt, pepper, and nutmeg. Dot with Earth Balance and bake until browned and tender, 30 to 35 minutes. BRYANNA’S IRISH Apple MashED POTATOES AND "BACON" Serves 4 In Ireland, apples show up everywhere! 1 lb. cooking apples (not really sweet ones) 2 lb. Yukon Gold potatoes 1 T. vegan light or white sugar Earth Balance Salt and white pepper 1 pckg. Yves Veggie “Canadian Bacon” Peel the potatoes and cut into even chunks. Cook in salted, boiling water until tender but not falling apart. Meanwhile peel, core, and slice apples. Place in a shallow saucepan with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and a little Earth Balance to taste. Taste for salt and pepper. Serve with pan-fried Yves Veggie “Canadian Back Bacon” slices alongside. BRYANNA’S IRISH SODA BREAD 1 large or 2 small loaves Called "soda bread" in Ireland and "bannock" in Scotland and parts of Canada, this simple quick bread has become richer over the years. This early version contains no fat (see below for richer version), but is tender and delicious. It makes a great substitute for yeast bread if you run out, by the way-- you can even toast it. 4 c. wholewheat pastry flour OR use 1 c. oat flour (grind rolled oats in a DRY blender) and 3 c. wholewheat pastry flour OR 1/2 white pastry or cake flour and 1/2 wholewheat pastry flour 1-4 T. unbleached or white beet sugar or Sucanat 1 and 1/2 tsp. salt 1 tsp. baking soda OPTIONAL: up to 1 c. dried currants or raisins 1 T. caraway seeds (don't use dried fruit if you use these) 1/2 tsp. freshly-ground nutmeg 1 and 7/8 c. soymilk or other non-dairy milk mixed with 2 T. lemon juice or vinegar Preheat the oven to 450 degrees F. NOTE: This dough is NOT at all like a yeast bread dough-- it's more like a drop biscuit dough. It is soft and sticky. Use wet hands and a wet surface for best handling. In a medium bowl mix the dry ingredients. Stir in the soured soymilk and mix briefly. Knead for 30 seconds. Pat into 1 large or 2 smaller rounds. about 1 and 1/2" thick. Place on a nonstick or lightly-oiled and floured cookie sheet, or two round cake tins. Cut a 1/4"-deep cross in the top of each loaf with a razor blade. Bake for 10 minutes, then reduce the heat to 375 degrees and bake about 30 minutes more, or until crusty. Use right away or cover with a clean tea towel and cool on a rack. RICHER VERSION: With your fingers, cut 2-4 T. very cold non-dairy margarine (Earth Balance preferred), oil, or Spectrum shortening into the dry ingredients until crumbly. BRYANNA’S VEGAN IRISH Oatmeal-Apple Crumble with Whiskey Cream Sauce Serves 4 This is lower in fat than most Irish recipes, but just as delicious! 6 Granny Smith apples, peeled, cored, and sliced (NOTE: You could mix in some chopped rhubarb, fresh or frozen, if you like) 1/4 to 1/2 c. vegan sugar 2/3 c. rolled oats 1/3 c. wholewheat flour 1/3 c. brown sugar 1/2 tsp. ground ginger 1/2 tsp. cinnamon 3 T. Earth Balance Irish Whiskey Cream Sauce: 2 c. Silk or Westsoy organic non-dairy creamer 2 T. golden syrup or maple syrup or agave syrup 2 T. Whiskey (preferably Irish) OR use some whiskey, bourbon or rum extract to taste Preheat oven to 375 degrees F. Oil an 8-inch square baking pan and arrange the apples slice on the bottom. Sprinkle with the vegan sugar. Rub the topping ingredients together in a small bowl with your fingertips until crumbly. Sprinkle over the fruit. Spread evenly over the apples and bake for 40 minutes. Mix the syrup and whiskey into the soy creamer. To serve, divide apple crumble onto plates and spoon cream sauce over the top.

		MARCH 22, 2004-- CHINESE RECIPES I DEMONSTRATED AT SEATTLE VEGFEST, PLUS TWO MORE! BRYANNA’S SPICY SICHUAN EGGPLANT Serves 4 From my book “Authentic Chinese Cuisine for the Contemporary Kitchen”. This is one of the most delicious eggplant dishes in the world! I have eliminated the deep-frying, but not the flavor. 2 lbs. small Asian eggplants, cut into strips about 3/4" thick (see Note below for using larger eggplant) 1/2 T. oil 1 T. minced fresh garlic 2 T. minced fresh ginger Cooking Sauce: 1 c. vegetarian broth 1/4 c. chopped green onion 2 T. light soy sauce 2 T. rice, cider or white wine vinegar 1 T. dry sherry 1 T. chili garlic paste 1 tsp. light unbleached sugar Finishing: 2 tsp. cornstarch dissolved in 2 T. cold water Preheat the broiler. Place the eggplant strips on nonstick or lightly greased cookie sheets. Broil 3-4" from the heat until browned; turn over and brown the other side. The insides should be soft. Set aside. (An alternative method of cooking the eggplant would begrilling on an indoor grill.) Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry for a few seconds. Add the broiled eggplant strips and Cooking Sauce. Mix well and cook over high heat for 2 minutes. Stir in the dissolved cornstarch and stir until thickened. NOTE: If you can't find the small Asian eggplants, use the large Western variety, but peel it. If you're not sure about it's age and freshness, salt the strips and let them drain in a colander for 30 minutes, then rinse them off well and dry them before cooking. BRYANNA’S SIZZLING TOFU AND MUSHROOM STEW Serves 3-4 From my book “Authentic Chinese Cuisine for the Contemporary Kitchen”. This is a very quick and easy Chinese hotpot dish, containing ingredients most of us have around all the time. 10 oz. extra-firm tofu (NOT silken tofu), cut into 3/4" cubes 1 T. oil Tofu Marinade: 1 T. light soy sauce 1 t. minced ginger 1 T. dry sherry 1/2 T. roasted sesame oil 1 tsp. cornstarch 1/2 tsp. light unbleached sugar dash of white pepper Vegetables: 1 T. oil 1 medium onion, thinly sliced 4 large fresh mushrooms, sliced 1/4 c. frozen petit pois (baby peas) 2 cloves garlic, minced 1 c. vegetarian broth Thickener: 1 T. water 1 T. light soy sauce 1 T. dry sherry 1/2 T. cornstarch Garnish: 1 green onion, chopped Mix the tofu cubes with the Marinade ingredients and marinate at least 20 minutes, while you prepare the other ingredients and put some rice on to cook. Heat a large wok or heavy frying pan over high heat. When it's hot, add the oil. When the oil is hot, add the tofu and marinade. Stir-fry until the marinade is absorbed and the cubes are glazed. Set aside. In the same pan, or in a 1 qt. or more clay pot (with wire), heat the second T. of oil over high heat. (Use a heat diffuser under the clay pot.) When the oil is hot, add the garlic and onion and stir-fry until the onion wilts. Add the mushrooms, peas, tofu cubes, and broth. Bring to a boil and then simmer, covered, for about 3 minutes. Stir in the Thickener. Stir until the broth has thickened. Sprinkle with green onions and serve hot. HERE ARE TWO RECIPES NOT IN MY CHINESE COOKBOOK: BRYANNA’s VEGAN GENERAL TSO’S STIR-FRY Makes 4 servings as part of a larger Chinese-style meal. This dish seems to be very popular, but I never encountered it when I lived in in San Francisco or Vancouver! But lots of people have asked for veggie versions of it. On doing some research on this dish, it seems that the following version might be a more authentic rendering of what has become an Americanized version of a Hunan dish. The restaurant dish is usually made with deep-fried “chicken” – this stir-fried version is delectable and much lower in fat and sugar! I served it at a Chinese dinner party last night and it was devoured (by omnis, I might add)! About 3 c. of 1” pieces of your favorite vegan “chicken” substitute (I used a Chinese-produced “chicken “ cutlet from West Best Vegetarian in Vancouver, B.C.-- Soy Curls would also be good.) Marinade: 3 T. dry sherry 1 and 1/2 T. vegetarian “oyster” sauce (stir-fry sauce) 2 tsp. cornstarch Sauce: 1/4 cup veggie broth 1 T. rice vinegar 1 T. soy sauce 1 T. sugar 2 tsp. Asian (toasted) sesame oil 1 T. oil (peanut is good) 6 small dried red chilies (I used small Thai chilies) 1 T. minced garlic 2 tsp. minced ginger 2 green onions, cut into 1 inch lengths (cut white part in half horizontally first) 1/4 to 1/2 tsp. crushed dried red chilies 1 and1/2 tsp. cornstarch dissolved in 1 T. water 1/4 c. roasted peanuts or cashews, coarsely chopped Combine marinade ingredients in a bowl. Place veggie “chicken” in marinade and turn to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add chilies and stir-fry for 10 seconds. Add veggie “chicken” and stir-fry for 2 minutes. Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute . Add sauce and cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Place stir-fry on a warm serving plate and sprinkle with peanuts or cashews. Serve immediately. BRYANNA’S VEGAN CHINESE SPICY ORANGE “BEEF” Serves 2 generously as a main entrée, or 4 as part of a Chinese-style meal. Serve with rice and steamed or plain stir-fried vegetables. This recipe has plenty of “gravy” to dribble over the veggies as well as the rice. It has a very strong orange flavor—if you want it more subtle, use the zest of only one orange. The Protein:—use one of the following choices: #1) 2 c. plain reconstituted textured soy protein (TVP) chunks (or cutlets, sliced) mixed or Soy Curls, mixed with 2 T. vegetarian “oyster” sauce OR #2) 2 c. sliced seitan (“beefy” style, if possible) OR #3) 2 c. reconstituted thin Chinese “beef style” Chinese textured soy protein strips, cut in small pieces (DON’T use the Western “beef”-flavored TVP chunks that smell like dogfood! The ones I’m talking about I have only seen in Chinese stores that sell vegetarian products. There may be other good beef-flavored TVP chunks on the market, but make sure to use one that you know is to your liking, or it will ruin the dish) 1 T. oil (peanut is good) 1 medium red bell pepper, seeded and thinly sliced grated or slivered zest(orange part of rind only) of two medium oranges 3 large cloves garlic, minced 1/2 tsp. ground ginger (or 1 T. grated fresh) 1/2 tsp. crushed dried red chilies Sauce: 1 c. vegetarian broth 1/4 c. dry sherry 1/4 c. orange juice concentrate 2 T. soy sauce 1 T. maple syrup Thickener: 1 T. cornstarch dissolved in 1 T. cold water Heat oil to a nonstick wok or saute pan. Add whatever protein you are using and stir-fry over high heat until starting to brown (to make fat-free, see below). Add the bell pepper, orange zest, garlic, ginger and chilies and stir-fry until pepper is crisp-tender, adding squirts of water from a plant mister as needed to keep from sticking. **TO MAKE FAT–FREE: spread TVP or seitan out on a sprayed cookie sheet and place under broiler, broil til it starts to char a little, turn over with a spatula and broil the other side. Add to a nonstick wok or saute pan sprayed with a little oil from a pump-sprayer along with the bell pepper, orange zest, garlic, ginger and chilies and stir-fry until pepper is crisp-tender, adding squirts of water from a plant mister as needed to keep from sticking. Stir together the sauce ingredients and add to pan. Let come to a boil, then add the cornstarch mixture and stir until thickened. Serve immediately.

		April 5, 2004-- VEGAN EASTER AND PASSOVER RECIPES MY VEGAN "HAM" RECIPE: BRYANNA’S NEW SOY AND SEITAN “HAM” (May 8, 2002) Makes about 3 lbs. The combination of tofu and soy or chickpea flour with the gluten makes a seitan that is tender, not rubbery, and which slices easily, even in VERY thin slices. The long kneading, resting, and slow-cooking method partially adapted from recipe by Ellen from http://www.ellenskitchen.com gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material. DRY MIX: 2 c. pure gluten powder (instant gluten flour; vital wheat gluten) 1/2 c. full-fat soy flour or chickpea flour 1/4 c. nutritional yeast flakes 2 tsp. onion powder 1 tsp. garlic granules 1/4 tsp. white pepper WET MIX: 1 c. hot water 1/2 c. soy “bacon” chips or bits (make sure this is a really tasty brand, like ClubHouse [made by McCormick’s] soy bacon “chips”, not the tasteless, salty, dark red bits thatyYou find in bulk) 12 oz. firm to extra-firm regular tofu (NOT silken), cut into small cubes 1/2 c. cold water 3 T. soy sauce 3 T. ketchup COOKING BROTH: 2 c. hot water vegetarian “beefy” broth powder, cubes or paste for 2 c. broth (or, if you have none, use regular vegetarian broth, a little weaker than normal, with 1 tsp. Marmite or other yeast extract added, or 2 tsp. dark miso) 1 T. vegetarian “chicken-style” broth powder 2 T. roasted sesame oil 2 T. maple syrup OR brown sugar 2 T. ketchup 2 tsp. liquid smoke For the Wet Mix, in a blender, blend 1 c. HOT water with the soy “bacon” chips or bits. When it is almost smooth, add cold water, the soy sauce, tofu cubes, and ketchup. Blend until very smooth. Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes. (NOTE: You can knead by hand, too, but it’s tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.) Preheat the oven to 325 degrees F. The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf in an oiled 8and1/2” x 4 and 1/2” loaf pan and press down a bit with your hand. Mix the Cooking Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further. Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes. The loaves should almost completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. There