Coconut Rice April 27, 2006
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 2 T margarine
- 1/2 t hing
- A dash of cinnamon
- A bay leaf
- 1/4 t turmeric
- Salt
- 1 cup rice
- 2 cups water
- 1/3 cup coconut
- Some raisins
METHOD
Pineapple Sweet and Sour Seitan
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
o 1/2 tsp hing
o 1 t grated ginger
o 1 can (19 oz / 540 g) unsweetened pineapple chunks and their juice
o 1 green bell pepper, seeded and cut into 1 inch / 2.5 cm squares
o 1 red bell pepper, seeded and cut into 1 inch / 2.5 cm squares
o 1/3 cup light unbleached sugar
o 1/4 cup rice/cider vinegar
o 1/4 cup ketchup
o 1 T light soy sauce
o 24 pieces deep-fried or Baked Seitan Balls (see below)
o 2 T cornstarch dissolved in 2 T cold water Baked Seitan Balls
o Raw Gluten Dough (see below) Raw Gluten Dough
o 2 1/2 cups gluten powder
o 2 cups cold water
METHOD
Stir-fry ginger. Add hing, let fry for a few seconds. Add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce. When this comes to a boil, add the seitan and the dissolved cornstarch. Cook over high heat until the sauce thickens and the seitan is heated through. Serve immediately (over brown rice is good). Baked Seitan Balls Form the pieces of Raw Gluten Dough into little balls as if you were making little dinner buns. Pull two sides of the dough down, and pinch it tightly on the bottom, so that the top is smoothly rounded. Place the balls 2 1/2 inches / 6.5 cm apart on lightly oiled cookie sheets. Bake at 350F/180C for 10 minutes. Turn them over and bake for 5-10 minutes longer, or until puffy and golden. Raw Gluten Dough
Mix together the gluten flour and water until it forms a smooth, firm dough. Knead briefly. Cut into 96 fairly equal pieces.
NOTES
You’ll need to prepare the seitan balls ahead of time.
Chick Pea Curry
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 1 - 2 Tablespoons of olive oil
- 1/4 teaspoon hing (asefeotida)
- 1 apple, peeled and finely chopped
- 1 green pepper, finely chopped
- 2 - 3 Teaspoons of curry powder
- 1 - 2 tins of cooked chick peas (or soak dried ones overnight and cook)
- 1 can of tomatoes
- Some frozen peas
- Salt to taste
Optional Ingredients
- 1 Handful of raisins
- 2 Tablespoons of desiccated coconut
METHOD
NOTES
Rejuvelac
Posted by admin in : Raw, Recipes , add a commentINGRIEDIENTS
2 cups soft wheat berries
Method
1.Soak in purified water 8 hrs or overnight.
2.Drain, rinse, then allow to sprout for 2 days, without rinsing.
3. When white sprout tails begin to show, add 6 cups purified
water, cover jar with cheesecloth, put in a warm place
where it can be exposed to at least 70 degree temp for
2 days.
4. THEN pour off, drink or refriderate or use “rejuvelac” in a recipe.
5. The leftover seeds can be used one more time, with 4c. purified water, will culture in 1 day. Then seeds can be composted, or thrown to birds.
Caveats-
do not drink soak water. Seeds Must sprout.
Sunflower Seed Cheese
Posted by admin in : Raw, Recipes , 1 comment so far INGREDIENTS
3 cups sunflower seed meal (2 cups seed)
2 teaspoons kelp
3/4 cup fermic (I think this means rejuvalac–anyway, that’s what I used)
Method
Mix together, knead well and pack into covered dish. We like Corningware, square covered dishes. Or make into a roll and wrap in cellophane or plastic wrap. Set aside in the kitchen for 24 to 36 hours. Mold may appear on the top of dish but it is good and adds to the flavor. However, for guests, you may want to scrape it and the darkened top off. Serve from the dish at the table, or slice from roll. It will keep in the refrigertor for a week to 10 days.
