| Walnut Gluten and more, show # 6092 |
|
|
|
|
3ABN Today Cooking Program Recipes
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. BEEF-like ENCHILADAS 2 c walnut gluten, ground 10 corn tortillas 1 (32 oz) spaghetti sauce 2 T chopped fresh parsley Pour ½ of the spaghetti sauce in the bottom of the 9 x 13 baked dish. Dip corn tortillas in and immediately out of boiling water. Spoon 2 tablespoon of filling into center of each tortilla. Roll and place in baked dish. (Rolled edges down). Spread remaining spaghetti sauce over enchiladas. Garnish with chopped parsley before bake. Bake at 350 degrees for 30 minutes. Yummy! ITALIAN STEAK 4 large sliced walnut gluten ¼ c unbleached white flour ¼ tsp sea salt 2 T olive oil 2 c sliced fresh mushrooms 1 onion, sliced 1 c - 1 ½ c spaghetti sauce Preheat oven to 400 degrees. Combine flour and sea salt in a shallow dish. Dip steaks into flour mixture, coating well. Heat olive oil in a large skillet. Add steaks, and cook until browned on both sides. Place browned steak in a 8 x 11 baked dish. Top with mushrooms and onion. Top with spaghetti sauce. Cover tightly with aluminum foil. Bake for 30 minutes. Delicious! CRUNCHY DILL PICKLES Cucumbers 1 2/3 c water 2 ½ tsp sea salt 2 cloves garlic, minced 4 T lemon juice 1 T turbinado sugar 1 tsp dill weed 1 Qt size canning jar Slice cucumbers into ½” rings. Put dill weed and garlic in the bottom of the canning jar. Pack cucumbers. Put water, sea salt, lemon juice and turbinado sugar in a small saucepan. Bring to a boil. Pour brine into jar to within ½” from top. Seal with lid. It is ready to eat after 24 hours. Keep it in the refrigerator at all time. Yum yum! TAMALES FILLING: 2 c walnut gluten, ground 1 tsp paprika 1 tsp cumin ½ tsp garlic powder 1 tsp onion powder Sea salt to taste MASA DOUGH: 1 c corn meal 1 c unbleached white flour 1 tsp sea salt 1 tsp onion powder ½ tsp garlic powder 1/3 c canola oil 1 c vegetable broth or soy milk CORN HUSKS: Prepare the corn husks the same way as it is on the instructions. FILLING: Mix all ingredients in a medium size bowl. MASA DOUGH: Mix all ingredients by spoon in a medium size bowl. TAMALES: Spread masa dough evenly over husks. Place 1 tablespoon of filling mixture in center. Roll and place in the steamer. Cover and steam for 30 minutes. Freezes well. Very delicious! TASTE OF HEAVEN BURGER 1 c walnut gluten, ground ½ c whole wheat bread crumbs 1 tsp soy sauce, unfermented 2 T soy flour ½ tsp garlic powder 1 tsp onion powder 1 T nutritional yeast flakes ½ tsp paprika ¼ c tofu, firm, Mori-Nu silken 1 tsp turbinado sugar Mix all ingredients in a large bowl. Mix thoroughly with hands. Shape the patties and cook in a skillet on medium heat until golden brown on both sides. Freezes well. |