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BETTER THAN HOT DOGS

1 ½ c water

¾ c raw cashews

1/3 c nutritional yeast flakes

1 ½ tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1 T paprika

¼ tsp celery seeds

¼ tsp marjoram

1 T beef-like seasonings

1 ½ T turbinado sugar

5 T tomato sauce

2 ¼ c vital gluten flour

2 T whole wheat flour

Preheat oven to 300 degrees. Blend all ingredients in a blender except gluten flour & whole wheat flour until smooth. Mix gluten flour & whole wheat flour in a large bowl. Pour cashew mixture into gluten flour mixture. Mix thoroughly. This is a soft mixture. Scoop out ¼ cup to 1/3 cup size of portion. Shape into 5 inch long hot dog sizes. Put it on spray oiled 11 x 14 cookie sheet. Space ½ inch between hot dogs. Cover with foil. Bake for 40 minutes. Cool it completely with cover. Serve on hot dog buns. It freezes well. Delicious!

 

TASTE OF HEAVEN CHILI DOGS

2 c cooked pinto beans

2 c ground walnut gluten or any ground veggie meat

1 (8 oz) can tomato sauce

1 c water

1 T paprika

1 T soy sauce, unfermented

1 tsp ground cumin

½ tsp garlic powder

1 ½ T nutritional yeast flakes

Better Than Hot Dogs

Put all ingredients in a medium saucepan except Better Than Hot Dogs. Mix well. Cook for 20 minutes on a medium to low heat. Stir often. Serve over “Better Than Hot Dogs” with hot dog buns. Very Delicious!

 

 

TURKEY-LIKE PATTIES

1 ½ c TVP (Textured Vegetable Protein)

1 c quick oats

1 ½ c hot water

2 T soy sauce, unfermented

½ tsp sea salt

½ tsp garlic powder

½ T onion powder

1 ½ T nutritional yeast flakes

½ T turbinado sugar

½ c bread crumbs or oat flour

Put all ingredients in a large bowl. Mix and let it set for 10 minutes. Form patties. Cook on an olive oil heated skillet on both sides until golden brown. Delicious!

It freezes well.

 

 

TOFU PATTIES (MINI)

1 pkg tofu, firm, water packed

1 c whole wheat bread crumbs

½ c chopped walnuts

1 medium onion, minced

¼ tsp garlic powder

1 tsp sage

1 tsp sea salt

2 T nutritional yeast flakes

Mash tofu with the potato masher or fork in a bowl. Add remaining ingredients and mix thoroughly with hand. Make mini patties. Cook in a hot olive oiled skillet until golden brown on both sides. Freezes well. Very tasty.

 

 

VEGGIE “HAMBURGER” PATTIES

2 c water

¼ c soy sauce, unfermented

1 T olive oil

1 T turbinado sugar

2 tsp onion powder

½ tsp garlic powder

1 tsp parsley flakes

1 T nutritional yeast flakes

2 c quick oats

½ c pecan meal (ground pecan)

Put water in a medium saucepan. Bring to a boil. Add remaining ingredients. Cook until thickens. Cool it completely. Shape the patties with dampened hands. Drop olive oil in a hot skillet on medium heat. Cook patties on both sides until golden brown. Freezes well. Use as sandwich filling or serve with gravy.

 

 

CAROB COCONUT COOKIES

1 ½ c quick oats

½ c whole wheat flour

½ c oat flour

1 c unsweetened coconut flakes

¼ c carob powder

2/3 c turbinado sugar

½ tsp sea salt

¾ c soy milk

½ c canola oil

1 tsp vanilla

Preheat oven to 350 degrees. Mix all ingredients except soy milk, canola oil and vanilla in a large bowl. Add soy milk, canola oil and vanilla and mix well. Drop onto oil sprayed cookie sheet by 1 tablespoon portion and flatten with wet fingers. Bake for 15-18 minutes. Watch carefully. It burns easily. Yummy!

 
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Walnut Gluten - Vegetarian Beef

GLUTEN:

1 c water

¾ c walnuts

½ tsp sea salt

½ tsp onion powder

¼ tsp garlic powder

1 ½ c vital gluten flour

2 T whole wheat flour

BROTH:

5 c water

¼ c soy sauce, unfermented

½ tsp sea salt

1 tsp onion powder

1 tsp garlic powder

2 T nutritional yeast flakes

BROTH: Stir all ingredients well in a large saucepan. Bring to a boil.

GLUTEN: Blend walnuts, water, sea salt, onion powder and garlic powder on high until creamy. Mix gluten flour and whole wheat flour in a large bowl. Pour walnut liquid into the gluten flour mixture. Knead quickly. Shape into log. Cut into ½” slices and drop into boiling broth. Lightly boil for 30 minutes. Cool it completely before taken out. It freezes well. Use if for BEEF substitute.

 

Read more: Taste of Orient Show - 9081
 
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Show 9033

 

BETTER THAN BOLOGNE

¾ c raw cashews

2 c water

¼ c nutritional yeast flakes

1 tsp sea salt

1 tsp onion powder

½ tsp garlic powder

1 T Beef-like Seasonings

2 tsp paprika

3 T tomato sauce

¼ tsp celery seeds

1 T turbinado sugar

2 c vital gluten flour

2 T whole wheat flour

Preheat oven to 325 degrees. Blend all ingredients in a blender except gluten flour & whole wheat flour until smooth. Mix gluten flour & whole wheat flour in a large bowl. Pour cashew mixture into gluten flour mixture. Mix thoroughly. This is a soft mixture. Shape into 8 inch log. Wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil. Bake for 1 ½ hours. When done, unwrap, transfer it to a cooking rack, and let it cool completely. When cool, slice into thin round. It freezes well. Very delicious! Note: If you have a smoker, follow the above instruction except bake for 1 hour at 325 degrees. Unwrap, and put it in a smoker and smoke-bake for 30 minutes.

 

Read more: Country Home Cooking Show - 9033
 
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BEEF-like SEASONINGS

1 c nutritional yeast flakes
5 T soy sauce powder, unfermented
1 T sea salt
2 T onion powder
2 tsp garlic powder
½ tsp celery seeds
¼ tsp marjoram
1 tsp parsley flakes
1 T paprika

Blend all ingredients in a dry blender. Place it in a glass jar. Keep in the REFRIGERATOR. Use it for beef soup base, stir-fry, beef stew, beef broth, etc. Very Delicious!

 

 

HAMBURGER-like STEAK

2 c ground walnut gluten
½ c oat flour
½ T Beef-like Seasoning
1 onion, sliced
½ tsp additional Beef-like Seasoning

Mix ground walnut gluten, oat flour and beef-like seasoning in a bowl. Let it set for 10 minutes to bind it. Make 3-4 oblong patties and cook in lightly oiled frying pan until golden brown on both side. In another skillet, sautee onion and addition beef-like seasoning until golden brown and clear. Serve onion on the steak patties and you may serve with gravy. Yummy!

 

 

Read more: Good Home Cooking - Show 8098
 
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LUNCH MEAT - chicken flavor

¾ c raw cashews
2 c water
¼ c nutritional yeast flakes
1 tsp sea salt
1 T Chicken-like Seasoning
1 tsp onion powder
½ tsp garlic powder
2 c vital gluten flour
2 T whole wheat flour

Preheat oven to 325 degrees.  Blend all ingredients except gluten flour & whole wheat flour until smooth.  Mix gluten flour & whole wheat flour in a large bowl.  Pour cashew mixture into gluten flour mixture.  Mix and knead until it holds together.  Shape into 8” logs.  Wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil.  Bake for 1 ½ hours.  When done, unwrap, cool it completely.  When cool, slice into paper thin round. Add 1 Tablespoons of chicken like seasoning into a 1 cup of water and mix well.  Pour over sliced lunch meat to moist. It freezes well.  Very Delicious!

 

 

V.L.T. (Veggie Meat, Lettuce & Tomato Sandwich)

3 toasted whole wheat bread
4 slices lunch meat
Lettuce
2 sliced tomatoes
2 long toothpicks

On a piece of toasted whole wheat bread, put 2 slices of lunch meat, 1 slice of tomatoes and lettuce.  Cover with another piece of toasted whole wheat bread.  Repeat same layer again.  Finished by placing another piece of toasted whole wheat bread.  Secure with two toothpicks.  Slice in half.  Serve with baked chips & homemade pickles.  Yummy!

 

Read more: Party Theme - Show 7163
 
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 K&J

 

CASHEW CHICKEN-LIKE

1 T olive oil
2 c Chicken Gluten
1 c pea pods or ½ c sweet peas
1 c mushrooms, sliced
1 (8 oz) can bamboo shoots, drained
1 c water
1 T Chicken Like Seasoning
2 T unfermented soy sauce
2 T cornstarch
1 tsp turbinado sugar
2 T nutritional yeast flakes
4 green onions, cut in 1” long
½ c honey roasted cashew nuts

Cut chicken gluten in 1” x 1” squares.  Pour 1 T olive oil in the large skillet over high heat.  Add chicken gluten, pea pods, or sweet peas, mushrooms, bamboo shoots.  Stir-fry until vegetables are tender crisp.  In a small bowl, mix water, chicken like seasoning, soy sauce, cornstarch, turbinado sugar and nutritional yeast flakes.  Add to chicken and vegetables mixture.  Cook until thickens, stirring constantly.  Add green onions and cashew nuts.  Toss gently and cook until the green onions are wilted.  Serve with brown rice, or whole wheat pasta.  Very delicious!

 

 

BEEF-LIKE EGG ROLLS

2 c ground walnut gluten
2 green onions, chopped
1 cloves garlic, minced
1 tsp unfermented soy sauce
1 T nutritional yeast flakes
½ tsp paprika
1 pkg egg roll wrappers

Mix all ingredients except egg roll wrapper.  Wet with water on the edge of the wrapper.  Place 1-2 teaspoonful mixture in the middle of the wrapper.  Fold it in half and seal it tight.  Fry them until golden brown on both sides, or you may steam for 10 minutes.  
Yummy!

 

Read more: Oriental Dishes - Show 7080
 
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Kyong & Jill

 

BANANA-DATE PUDDING

¼ c soy milk
2 ripe bananas
1 pkg tofu, firm, silken Mori-nu
1 tsp vanilla
¼ tsp sea salt
¼ c turbinado sugar
10 pitted dates

Blend soy milk and ripe bananas until smooth.  Add tofu, vanilla, sea salt and turbinado sugar.  Blend till very smooth.  While blender is running, add one pitted date at a time.  Blend till very smooth.  Will thicken as chill.  Very delicious!

 

 

WALNUT GLUTEN (VEGGIE BEEF)

¾ c walnuts
1 c water
1 ½ c gluten flour
2 T whole wheat flour
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder

BROTH:

5 c water
¼ c unfermented soy sauce or 1 ½ T soy sauce powder
½ tsp sea salt
¾ tsp onion powder
¾ tsp garlic powder
2 T nutritional yeast flakes

Blend walnuts and water on high until creamy.  Mix remaining ingredients in a large bowl.  Pour walnut liquid into the dry mixture, and quickly knead.  Cut into 2 portions, and shape into logs.  Cut into ½” slices and drop into boiling broth.  Lightly boil for 30 minutes.  It freezes well.  Use it for beef substitute.  BROTH:  Stir all ingredients well in a large saucepan.

 

Read more: Walnut Gluten and more - Show 6092
 
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Kyong & Jill

 

CHICKEN-LIKE SEASONING

1 1/3 c nutritional yeast flakes
3 T onion powder
2 ½ tsp garlic powder
2 ½ T sea salt
½ tsp celery seed
2 T Italian seasoning
1 T parsley flakes

Blend all ingredients until smooth.  Store in a glass container.  Use it as Chicken flavor for soup, patties, gravy, etc.  Very Tasty!

 

 

CHICKEN OR TURKEY GLUTEN

¾ c cashews
1 c water
1 ½ c gluten flour
2 T whole wheat flour
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder

 

BROTH:
5 c water
1 ½ T Chicken-Like Seasoning
½ tsp sea salt
1 tsp onion powder
1 tsp garlic powder
2 T nutritional yeast flakes

BROTH:  Stir all ingredients well in a large saucepan.  GLUTEN: Blend cashews with water until smooth.  Mix remaining ingredients in a large bowl.  Pour cashew mixture into the dry mixture, and quickly knead.  Shape into log.  Cut into ½” slices and drop into boiling broth.  Lightly boil for 30 minutes.  It freezes well.  Use it for the chicken or turkey substitute.

 

Read more: Chicken Gluten and more - Show 6068
 

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