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From: Bryanna (NewVeggies.vegsource.com)
BRYANNA’S VEGAN EASTER MAIN DISH IDEAS (INCLUDING BREAKFAST AND BRUNCH): Part 2 NOW, IF YOU WANT A ROAST: MOCK CHICKEN LOAF FLORENTINE This is really tasty! 10 oz. Package frozen chopped spinach, thawed and squeezed well Heat the first 2 T. oil in a skillet and saute the onion until softened. Dissolve the bouillon in the boiling water. Add to the TVP and let sit 10 minutes. Preheat oven to 350 degrees f. Mash the drained tofu and mix with the spinach, TVP and remaining ingredients, except the gluten flour. Mix well. Add the gluten flour and mix well again. Pat into a greased 8 and 1/2 by 4 and 1/2 loaf pan. Bake 45 minutes. If it browns too fast, cover with foil. Let loaf stand 10 minutes before loosening edges with a knife and turning onto a platter. Serve with your favorite veg. gravy. The last version of this recipe is at the end of this file—it’s still very good, and anyone who doesn’t have a bread machine or a stand-up mixer with a dough hook for kneading (or you prefer not to hand knead) can use it with confidence. You might even prefer it! The long-kneaded version (new one) has a superior texture, though, so I recommend you try it, if you can. I tried this recipe in a crock pot, and I didn’t like the results for a “roast”, but, after it cools in the fridge for a few hours, it’s fine for using IN recipes, such as stir-fries. You need twice the amount of Cooking Broth for slow-cooking (you can also use a cheaper broth, at the very bottom of this file**, that I used in my very first version of this recipe, in my book “Soyfoods Cooking for a Positive Menopause”), and it needs to cook on low for 6-8 hours, turning once half-way through. I also tried baking it as in the last version, in 1 and 1/2 hours at 325 degrees F— also didn’t care for the results. I think that the combination of slow oven cooking, followed by roasting at a higher temperature for a while produced the best results. 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 gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material. DRY MIX: WET MIX: BASTING BROTH: For the Wet Mix, in a blender, blend all the ingredients 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. 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 8 and1/2” 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. 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 will be a bit of sticky “sauce” left in the bottom, which you can use to glaze the loaves. Remove from the pans and serve, or let cool. Can be frozen. COOKING NOTES: I haven’t tried this as a large “roast” yet, but I imagine it could be done in a larger pan. Slice this VERY thinly for sandwiches, or you can slice it into 1/4"-thick "cutlets" for scaloppine, into chunks for stews and potpies, slivers for stir-fries, or oblong chunks for "fried chicken", or other "chicken" dishes, browning first in a little oil. IF YOU WANT A “SKIN” ON THE “TURKEY”, bake the “turkey as directed above. Then it has to be bake again with the “skin”, but the pre-baking can be done several days ahead of time. You will need 2-4 large sheets of dried or fresh (probably frozen) Chinese bean curd skin (yuba in Japanese). This product is simply the "skin" that forms on the top of soymilk when it is heated (just as it does with ordinary milk). The "skin" is lifted off and dried, and is considered a delicacy in Chinese and Japanese cuisine. In its dried form, it keeps for a long time, as long as it is stored airtight. When reconstituted, wrapped around tofu or other fillings, and baked, it becomes delicately crispy. Soak the dried beancurd skin in warm water to cover while you make the assemble the “turkey”. If you are using fresh or frozen, fresh yuba, thaw it out, if necessary. If it is pliable, you can use it “as is”. If it seems a bit dry and hard to fold, etc., then dip it in warm water for a minute—just to soften. If you leave it in the water too long, it will start falling apart. Oil a baking pan that the “turkey" fits into with a little room to spare, or a cookie sheet with sides (jelly roll pan) with the Chinese sesame oil. Line another pan, such as a cookie sheet, with the prepared beancurd skin, overlapping if necessary to make it big enough to cover the whole “turkey”. (There will be overhang—this is good.) Place the roasted “turkey" on top. Fold the overhanging beancurd skin over the ”turkey” to cover. Brush with olive and/or Chinese roasted sesame oil. Now invert the wrapped "turkey" onto the prepared baking pan. If made ahead, cover the pan and refrigerate until baking time. Preheat the oven to 350 degrees F. Bake the ”Turkey”, uncovered, for about 1 hour, or til golden and crispy, basting now and then with oil (olive/sesame oil combination). Loosen the edges carefully and slide it onto a serving plate. THIS VERSION ISN’T AS PLIABLE AS THE ORIGINAL, so it’s better to bake stuffing on the side, in another pan. BRYANNA’S BREAD STUFFING: about 7 c. To make the stuffing, saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees F. for about 1 hour. STUFFING VARIATIONS: Everyone has very personal likes and dislikes when it comes to stuffing. Obviously, I like a basic sage and onion one with celery and other herbs. Feel free to add your favorite ingredients. Here are some suggestions: chopped fresh parsley or other fresh herbs; soy bacon bits; chopped apples, cranberries or pears; dried fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or wine in place of some of the broth; some cooked wild rice in place of some of the bread; sauteed mushrooms (any kind)-- if you used to be fond of oyster stuffing, use oyster mushrooms and maybe a bit of Chinese vegetarian "oyster" sauce (which is made with mushrooms, but tastes quite "oystery"). 2 and 1/2 c. water In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated. MICROWAVE OPTION FOR GRAVY: In a 1 and 1/2 qt. microwave-proof bowl, mix the flour and yeast. Toast this in the microwave on HI for 3 minutes, uncovered. Whisk in remaining ingredients. Cover and cook on HIGH for 3 minutes. Whisk. Cover and cook again for 3 minutes on HIGH. Whisk. Or, make 1/2 the recipe in a 4 c. microwave-safe glass measuring container, and cook as above, but in 2 minute increments. 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 gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material. WET MIX: COOKING BROTH: 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. 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 will be a bit of sticky “sauce” left in the bottom, which you can use to glaze the loaves. Remove from the pans and serve, or let cool. Can be frozen. COOKING NOTES: I haven’t tried this as a large “roast” yet, but I imagine it could be done in a larger pan. BRYANNA’S ORIGINAL VERSION (NO KNEADING) OF SOY AND SEITAN "TURKEY" This is a new version of a recipe for “turkey” from my book “Soyfoods Cooking for a Positive Menopause”. 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. This recipe makes outstanding sandwich material. DRY MIX: WET MIX: BASTING BROTH: Preheat the oven to 325 degrees F. Bake for 30 minutes, add about half of the remaining Basting broth and bake another 30 minutes, basting the top now and then. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. Add the remaining Basting Broth and bake about 30 minutes more, basting frequently. The loaves should completely soak up the broth by the end of the cooking time. If they don’t, cook until they do. Remove from the pans and serve or let cool. Can be frozen. FOR A STUFFED “TURKEY" (OR “HAM”), Divide the dough in half and roll each half out on a damp, clean counter with a wet rolling pin to make a circle 15” across, more or less. Mound about 3 and 1/2 c. stuffing in the middle. Sprinkle the top with roasted (Asian) sesame oil. Fold the dough up around the stuffing in a loaf shape, pinching very well to seal the dough. Smooth into loaf shape and place each loaf in a very well-oiled 9x5” loaf pan. Now proceed as in the basic recipe, EXCEPT make 1 and 1/2 times the Basting Broth recipe. Stuffing: (You need about 7 c. stuffing for 2 loaves—use your own favorite, or try this traditional one.) 1 T. olive oil To make the stuffing, saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Use the same Dry Mix, except use only 1/4 c. nutritonal yeast flakes. For the Wet Mix, in a blender, blend 1 c. HOT water with 1/2 c. soy “bacon” (preferably the “chips” made by ClubHouse—- they taste better than the “bits”, but use the “bits” if you have to—the best quality ones you can find). When it is almost smooth, add 1/2 c. cold water, the soy sauce, and 3 T. ketchup. Pour this into the food processor with the tofu and proceed with the recipe. For the Basting Broth, use 2 C. hot water, vegetarian “beef” bouillon for 2 c. broth, plus 1 T. vegetarian “chicken-style” broth powder; 2 T. roasted sesame oil, 2 T. maple syrup, 2 tsp. liquid smoke, and 2 T. ketchup. Bake the same as for the “turkey”, except you might need another 20 minutes or so of baking time for all the Basting Broth to be absorbed, and the loaves will be a bit sticky on the outside. IDEA: ************************************ Another good Italian Easter main dish: BRYANNA'S CANNELLONI (STUFFED PASTA TUBES) Serves 6 Cannelloni are one of the most popular Italian dishes served in North America. In Northern Italy, they are often stuffed crepes, covered with Bechamel Sauce and baked. The cannelloni alla Napoletana, more familiar to most North Americans, are stuffed pasta tubes with a tomato sauce and cheese topping. The following filling is a vegetarian version of the traditional meat and spinach filling, but you can the Spinach and "Cheese" Filling or the "Cheese" Filling, both recipes below. This dish is a wonderful one for company because it can be made ahead of time and it never fails to please. 3 c. of your favorite plain Italian-style tomato sauce with a handful of fresh basil, chopped, added "MEAT" AND SPINACH FILLING: TO MAKE THE FILLING, Preheat the oven to 350 degrees F. Boil the cannelloni shells in a large pot of boiling salted water according to the package directions. Drain and cool them until you can handle them. Fill them with the filling by holding one tube in one hand, covering the bottom with your fingers and packing in the filling with your other hand. (If you use a "cheese" filling, you can use a pastry bag with no tip to fill the tubes, filling from both ends.) To bake, place the stuffed tubes in a shallow 9x13" baking pan with a little bit of the tomato sauce on the bottom. Cover them with the tomato sauce, then drizzle with the Bechamel and sprinkle with soy Parmesan. Bake for 30 minutes. BRYANNA'S SPINACH AND "CHEESE" FILLING: 2 onions, minced Sauté the onions in the olive oil in a non-stick skillet until they are soft and starting to brown (adding a tiny bit of water as needed, to keep from sticking). Meanwhile, place the fresh spinach in boiling water until it is completely wilted, then drain, squeeze dry and chop it. OR, if using frozen spinach, thaw it thoroughly (you can quick-thaw it by placing the whole carton in the microwave for 5 minutes) and squeeze it as dry as possible. Mix the spinach in a bowl with the cooked onions, "ricotta", soy Parmesan, and salt, pepper and nutmeg to taste. (It should be strongly seasoned.) BRYANNA'S "CHEESE" FILLING: 2 and 1/2 c. "Ricotta" (see tofu-cashew recipe above in “Torta Pasquelina” recipe, or use “Almond Ricotta” Recipe below) Mix all of the ingredients together well. 1 c. hot water Place the hot water and almonds in the blender and blend until a very smooth "cream" results-- be patient. It cannot be grainy. Add the rest of the ingredients and blend again well. Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cokk 1 minute more, stirring. MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Microwave 2 minutes on HIGH. Whisk. Microwave 1 to 2 minutes more, or until thickened. BRYANNA'S SALSA ALLA MARINARA (MARINER'S SAUCE -- A LIGHT TOMATO SAUCE "Marinara" just means something cooked the way sailors do-- Italian sailors, of course! To many of us, a Marinara Sauce just means a lightly-cooked tomato sauce. It's a good, tasty basic sauce. In a heavy pot, heat the olive oil over medium-high heat. Add the onion, carrot, and garlic and saute until the onions are soft. Add the tomatoes (and juice) and other ingredients. Simmer it for about 20 for fresh tomatoes, 35 minutes for canned. If you have a food mill (mouli) run the sauce through it, or you can use a hand-blender or a food processor, but it should be velvety, not full of bubbles. Taste for seasoning and reduce it over medium heat, stirring, if it's too thin. POMAROLA OR PUMMAROLA (NEAPOLITAN-STYLE TOMATO SAUCE): CREAMY TOMATO SAUCE; SALSA DI PELATI (WINTER TOMATO SAUCE MADE WITH CANNED PLUM TOMATOES AND WINE): ("Pelati" is the Italian term for canned tomatoes.) Use the onion, carrot, and garlic, plus 2 stalks celery, chopped, and a handful of chopped Italian parsley. When this soffritto is soft, add 3/4 c. of red wine and let it evaporate, stirring, over high heat. Use the canned tomatoes-- imported San Marzano variety, if possible, or the best domestic brand you can find. Drain the tomatoes and add 1 c. of vegetarian broth. Simmer about 35 minutes. Add a few leaves of fresh basil, chopped. Use chunky or pureed. SALSA DI PORCINI CON POMODORI (PORCINI MUSHROOM AND TOMATO SAUCE): SPARKLING WINES FOR CELEBRATIONS; According to The Vegetarian Network of Victoria (Australia), Dom Perignon Champagne is vegan. Also Moet & Chandon, and Mumm. Sparkling wines: http://www.ecowine.com/cgi-bin/quikstore.cgi NON-ALCOHOLIC: WHY ISN’T ALCOHOL NECESSARILY VEGAN? Wine is clarified, or cleared, after fermentation. Some of the ingredients used include: Their approved list of wines and spirits; http://www.ecowine.com/cgi-bin/quikstore.cgi http://www.greenculture.com/ps/pp_wine.html Organic Grapes into Wine Alliance (they may be able to give you info on vegan wines) http://www.vegansociety.com/html/info/info28.html http://www.freywine.com/freywine/index.html Australian site with list of alcoholic beverages suitable for vegans; 2 T. Grand marnier or other orange-flavored liqueur= 2 T. rum or brandy= 1/2 to 1 tsp. rum or brandy extract and 2 T. white grape juice or apple juice 2 T. amaretto or other almond-flavored liqueur= 1/4 to 2 tsp. almond extract (use only pure extract) 2 T. bourbon= 1-2 tsp. vanilla extract (obviously only for baking) 2 T. sherry= 1 tsp- 2 tsp. vanilla (in baking) OR 2 T. orange or pineapple juice 2 T. Kahlua or other coffee or chocolate-flavored liqueur= 1/2 to 1 tsp. chocolate extract plus 1/2 to 1 tsp. instant coffee or espresso (or coffee sub) with 2 T. water 1/4 c. port, sweet sherry, rum, brandy or fruit-flavored liqueur= equal measure unsweetened orange juice or apple juice plus 1 tsp. of corresponding flavored extract or vanilla 1/4 c. white wine= equal measure broth (in savory dishes), light juice or nonalcoholic wine 1/4 c. red wine= equal measure cranberry juice, apple cider or nonalcoholic wine (or broth in savory dishes) OR you can also add a splash of balsamic vinegar to any of these, as well NOTE: Add either white grape juice, apple juice or broth to the flavoring substitute, if necessary, to get the volume of liquid specified in your recipe. This is good hot (you can make hot "beef" sandwiches with your favorite gravy, or "French Dip" sandwiches on hard rolls, see text below), or sliced cold for sandwiches (Slice very thinly-- this is easier when it's cold). Make the whole recipe and use the leftovers for sandwiches; or grind some in a meat grinder or food processor for "hamburger"; cut some of it into strips for stir-fries and stroganoff; and/or cut thicker slices for "steaks" or "cutlets" to pan-fry, grill or broil (with or without a breading; with or without a salt-free grilling sauce, barbecue sauce or marinade). Use the leftover cooking broth to enhance sauces, or thin it out a little with some water for a French Dip for sandwiches! (3/4 c. cooking broth with 1/2 c. water, plus a bit of garlic granules.) You can freeze the cooking broth and re-use it—maybe adding another half a batch, if neceesary, to make sure there’s about 7 c. total liquid. Actually, you can keep this and other seitan cooking broths going as “perpetual broths”, the way the Chinese do with “red cooking”—just make sure you freeze the leftover broth in between cooking batches of seitan. Strain off the old seasonings before adding new. KNEADING, use an automatic bread machine or a mixer with a dough hook (I have a Bosch). You can knead by hand, too, but it’s tougher than bread dough. If you do this by hand, let then gluten mixture sit for a while to soak up the flavors. IF YOU DON’T HAVE A SLOW-COOKER, use a sturdy covered pot in a 200 degree F. oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic liner in mine, too). **You can make this in the morning and it will be done at night (figure about 10 hours total preparation time—most of that time you don’t even need to be around); or make before you go to bed a night and it’sll be ready in the morning. DRY MIX: WET MIX: 2 c. cold water The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Knead by stretching and patting or rolling into a flat rectangle. Fold in half and repeat, doing this 6 times, and folding so that the gluten strands are always going in the same direction. If the dough gets stubborn and won’t relax, just cover it and go away for about 20 minutes, and it’ll be fine. Form the dough into a piece that will fit into your pot, only about 1” thick, however. Wet your hands from time to time to make the dough easier to handle. (You can cut the roast in half, if you like.) Oil or spray lightly and let rest while you get the pot ready. **FOR “STEAKS”, roll or pat the dough into a thin rectangle. Cut into several pieces, then flatten those pieces some more. Cut into as many pieces as you like, as thin as you like (they should double in size and thickness). Oil or spray the inside of your slow-cooker or pot. It has to have room for the roast or cutles to expand. Pour about 1 c. of the hot Cooking Broth in the bottom of the pot, then place the roast in. Cover with the rest of the broth. It should just cover the roast—if not, make a bit more broth (say, 1/4 of the recipe). (For steaks, put all the broth in the pot first, then slide in the steaks.) Cover tightly and simmer on LOW (180 to 200 degrees F) for 6-8 hours , turning once halfway through if you are awake. If steaks are not covered by broth after a few hours, you may need to add more—make it boiling hot. After a while you will know how much broth to put in with steaks so that they stay covered. Cool in the broth, then refrigerate well-wrapped. It freezes well, too. Any leftover broth can be frozen for using again, as noted above. Steaks can be cut into chunks or strips for stews, stir-fries, etc. HOMEMADE VEGETARIAN “OYSTER” SAUCE: BRYANNA’S NEW HOMEMADE CHINESE VEGETARIAN MUSHROOM “OYSTER” SAUCE (ALSO KNOWN AS “VEGETARIAN STIR-FRY SAUCE”) Makes 18 liquid oz., or about the same as a commercial bottle This recipe differs from the one in my Chinese cookbook in that you don’t need mushroom bouillon cubes, which are expensive and sometimes difficult to find. Chinese oyster sauce is a favorite flavoring, thick, rich-tasting, and slightly sweet. You can find commercial vegetarian versions, made with mushrooms, in some Asian groceries and large supermarkets. Sometimes it is labeled "vegetarian oyster sauce" or "mushroom oyster sauce". It is also marketed as "vegetarian stir-fry sauce". It keeps for a long time in the refrigerator. However, it can be difficult for pople in some areas to find. I use it frequently to coat plain tofu for use in stir-fries and fried dishes instead of chicken, and, of course, it’s essential in some Chinese dishes. As well, it can add rich flavor to homemade seitan.If you can't buy it, it's easy to make a very acceptable substitute. ***NOTE ON MUSHROOMS: For the dried mushrooms, you don’t need expensive shiitakes—just use the inexpensive dried Chinese mushrooms that are easily available. Snap off the stems and discard them, then grind the mushrooms to a powder in a DRY blender or coffee/spice grinder (well-cleaned). **NOTE ON CHINESE BROWN BEAN SAUCE: This is a very common Chinese ingredient and should be available wherever Chinese foods are sold. It is also known as “brown bean paste”, “yellow bean paste or sauce’, “soybean condiment”, “Yuan Shai Shih” or “Mo Yuen Shih”. If, however, you can’t find it, substitute a mild brown miso, mixed with a bit of water to make a softer mixtyure, sort of halfway betweena sauce and a paste. 1 and 1/2 c. boiling water NOTE: You can, alternately, microwave the mixture, with the cornstarch, in a medium bowl and cook on HIGH for 1 minute, then whisk. Repeat until thickened. ***************************************** BRYANNA'S ORIGINAL (UNKNEADED) BASIC BEEFY SEITAN ROAST This is good hot (you can make hot "beef" sandwiches with your favorite gravy, or "French Dip" sandwiches on hard rolls, see text below), or sliced cold for sandwiches (Slice very thinly-- this is easier when it's cold). Make the whole recipe and use the leftovers for sandwiches; or grind some in a meat grinder or food processor for "hamburger"; cut some of it into strips for stir-fries and stroganoff; and/or cut thicker slices for "steaks" or "cutlets" to pan-fry, grill or broil (with or without a breading; with or without a salt-free grilling sauce, barbecue sauce or marinade). Use the leftover cooking broth to enhance sauces, or thin it out a little with some water for a French Dip for sandwiches! (3/4 c. cooking broth with 1/2 c. water, plus a bit of garlic granules.) In a dry bowl mix together: In a smaller bowl whisk together: Pour the broth into the gluten mixture and mix it into a ball. (It will be quite wet, not like bread dough.) Place the ball in a roasting pan with a cover large enough for the ball to double (press it down to flatten a bit). Heat the oven to 350 degrees F. Pour over the gluten ball a Cooking Broth made by mixing together: 4 c. water or broth from soaking dried Chinese mushrooms Bake uncovered for 1/2 an hour. Poke the roast all over with a fork and turn it over. Lower heat to 300 degrees F and bake covered for 1 more hour, turning once in a while. OR cook in slow-cooker on HI for 10 hours. FOR POT ROAST, during the last hour, surround the loaf with 8 potatoes, quartered, 6 carrots, cut in 2" chunks, and 3 medium onions, peeled and cut into halves or quarters (use other root vegetables, if you prefer). Make gravy by thinning the remaining Cooking Broth to taste with water or dry wine, and thickening it with 2 T. browned flour whisked into every 2-3 c. liquid-- whisk over high heat until it boils and thickens, then simmer on low a few minutes. Add sauteed mushrooms, if you like. (can use broth on 2 and 1/2 c. TVP) REPLACING AND FINDING YEAST EXTRACT (MARMITE, VEGEMITE): From: bethany Vegemite is the Australian version of yeast extract-- I know Aussies think it's the best, but I find it saltier than Marmite. But you can use either. Vegemite is distributed by Kraft Foods in North America. You can order Vegemite online at the following address; http://www.thekiwishop.com/index.html There are some other brands of yeast extract, Vegex and Sovex are two. You might be able to find it through a local Seventh Day Adventist church, or ABC store (Seventh Day Adventist book and food store)-- here is the 1-800 # to find a store near you--1-800-765-6955). ADVENTIST BOOK CENTER STORE LOCATOR FOR NORTH AMERCIA: Marmite clone: BRYANNA’S LOW-FAT WHOLEWHEAT OIL PASTRY (can be soy-free) This recipe makes a light and tender crust with half wholewheat flour, half the fat of ordinary pastry, and utilizes oil rather than hydrogenated fats or butter. Pure (rather than extra-virgin) olive oil makes an excellent baking fat. NOTE: It is important to use half pastry flour. One 9 or 10" crust: Two 9 or 10" crusts:
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