Taste of Orient Show – 9081

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.

 

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Korean Teriyaki Steak (Boolgogee)

2 c walnut gluten, sliced

½ onion, sliced

2 T soy sauce, unfermented

6 T water

1 T nutritional yeast flakes

1 T turbinado sugar

1 tsp garlic powder

Mix all ingredients in a bowl with hands. Marinate overnight in a refrigerator (it tastes so much better). Cook in a hot skillet until brown on both sides. Serve with brown rice, potatoes, pasta, or corn. Very delicious!

 

Chinese Pepper Steak

2 c walnut gluten

1 c water

1 onion, sliced

2 cloves garlic, minced

2 bell peppers, cut into strips

1 red bell pepper, cut into strips

4 T additional water

1 T nutritional yeast flakes

1 T cornstarch

4 tsp turbinado sugar

2 T soy sauce, unfermented

Cut walnut gluten in strips 2” x 1”. Heat 1 tablespoon olive oil in a hot skillet. Add walnut gluten, cook until brown, stirring frequently. Stir in water, onion, bell peppers, & garlic. Bring to a boil. Cook until vegetables are tender and crisp. In a cup, mix with water and remaining ingredients. Stir in steak mixture. Cook stirring constantly until mixture thickens. Serve with brown rice. Yummy!

 

Thai Vegetables with Tofu (non-spice)

1 T olive oil

1 onion, chopped

2 cloves garlic, minced

½ pkg of tofu, firm, water packed, cut in small cubes

2 celery stalks, sliced

½ c mushrooms, sliced

½ of (15 oz) can cut baby corn

½ red bell pepper, sliced

1 (8 oz) pkg mung bean sprouts

1 (13.5 oz) can coconut milk

3 T soy sauce, unfermented

1 ½ T paprika

1 tsp turbinado sugar

1 T nutritional yeast flakes

Heat olive oil in a large skillet and stir-fry onion, garlic for 1-2 minutes. Add tofu and remaining ingredients and bring to a boil. Simmer, stirring constantly until vegetables are tender and crisp. Garnish with chopped parsley. Serve with brown rice. Very delicious!

 

Filipino Chow Mein (Pancit)

¼ of 1 lb Angel Hair spaghetti

1 c green beans, cut in 1” long

2 T olive oil

2 cloves garlic, minced

½ onion, sliced

2 c cabbage, thinly sliced

1 carrot, thinly sliced

1 c walnut gluten, sliced

4 T soy sauce, unfermented

1 T nutritional yeast flakes

1 T turbinado sugar

Cut Angel Hair spaghetti in half. Cook Angel Hair spaghetti for 5 minutes. Rinse and drain. Set it aside. Blanch green beans in a boiling water for 2 minutes. Rinse and drain. Set it aside. In a large skillet over high heat. Add oil. When oil is hot, put green beans, garlic and remaining ingredients. Stir-fry until vegetables are tender and crisp. Add cooked spaghetti and stir-fry until noodles are hot. Yum yum!

 

Spring Rolls with Rice Skin

2 c walnut gluten, 2” x ½” strips

2 carrots, sliced match thin

1 cucumber, sliced match thin

2 c Romaine lettuce, sliced

1 (12 oz) pkg rice skin spring rolls or soft corn totillas

Prepare warm water in a pie dish. Dip one rice skin at a time to be soften. Place several pieces of each walnut gluten, carrots, cucumbers, Romaine lettuce in the middle of soft rice skin. Roll it and cut in half. Serve with the spring rolls sauce. Very Delicious!

 

 

Spring Rolls Sauce

¾ c water

¼ c soy sauce, unfermented

1 T nutritional yeast flakes

½ tsp garlic powder

1 tsp onion powder

1 tsp turbinado sugar

1 tsp paprika

1 T toasted sesame seeds

2 chopped green onions

Mix all ingredients in a small bowl. Serve with the Spring Rolls.