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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, May 16, 2011

Scribbles and Scrambles ~ "Chicken Salad"


Another kind of weird twist on recipes....is there any other kind in the Klepfer house?


"Chicken Salad"

1 tsp dried parsley
1 tsp garlic powder
1 cup non dairy plain yogurt
2 TBSP finely minced celery
1 TBSP lemon juice
1 TBSP mustard
1 1/2 cups of finely diced seitan.

Mix and use as you would any chicken salad. The picture has sprouts and extra mustard should you be concerned.... and the bread was rosemary from the garden bread that 24 baked. Pretty tasty.

Seitan recipe.

1 cup vital wheat gluten
3 TBSP nutritional yeast
1 tsp onion or garlic powder
1/2 teaspoon basil, or cilantro or cumin
1/2 tsp salt
3/4 cup vegetable broth (or mixture of veggie broth and amino acids or soy or hot sauce to taste)
2 TBSP tahini,, hummus or almond butter

Mix tahini or almond butter into broth, stir until butter breaks down.
Mix all dry ingredients together, very well.
Pour liquid into dry ingredients and mix well. When it's hard to stir, use hands, knead until elasticy. Then pat dough into large rectangle (makes about a 9x9 pan's worth. Spray or lightly grease a cookie sheet. Then cut dough into small to smaller pieces. (For chick
Linken salad, cut to size of small crouton). For other recipes where you will be using this as chicken, cut in small cubes or strips. Place all on the cookie sheet, bake at 400 for 15 minutes, turning once in the middle. It will look and taste densely breadlike (because it pretty much is) but when saturated with a sauce or dressing it takes on a chicken-like density. You can refrigerate the extras for another meal.

And here's a link to a delicious award winning "brownie" dessert that I didn't tweak one iota. Yum.

2 comments:

sgb said...

So overall how is your vegan experiment doing? Do you feel better? Notice a difference? The food looks good :-)

sgb

Kelly Klepfer said...

It's going great. We are super content to just kind of remain here.

Each of us has claimed Flexitarian now that the rigid month is over. But really, I'm surprised at how content Rob is without meat in his diet. He's had salmon twice and chili once since May 1st. His knuckles look almost normal. He's had two times his body started a flare-up (the ones that left him unable to get relief in whichever joint was affected for about 12-18 hours every time one hit) but they ended up being a few hours of sore and didn't go to the bad place.

I feel great. I feel like I wake up quicker in the morning and don't really get the usual after lunch slump. Bizarrely, I've slowly peeled off a few pounds and I'm not watching what I eat fat or caloriewise. Seriously, if I'm hungry, I eat what I want. And I'm not feeling tempted to eat things that don't fall into Vegan category...really. There is stuff that comes into the office on a regular basis and I can walk past it, knowing I've got something better in my desk drawer, lunch bag or at home that is better and will taste better to me. I've learned to love the taste of good coffee without cream, and I've learned that Trader Joe's coconut ice cream (chocolate and strawberry) are stinking amazing and make for a nice treat when the sweet tooth monster whacks me upside the head.

I know you and e. avoid gluten so you won't want to go for the seitan, but the link for the brownies is gluten free and super, super delicious!!!! 13 non-vegan's ate it and called it amazing... so it's not just our skewed tastebuds. : )