Monday, May 16, 2011
Another kind of weird twist on recipes....is there any other kind in the Klepfer house?
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.
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 chicken 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.