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Archive for the ‘Recipes’ category

After I quit buying the Morningstar Chicken Nuggets (to save money), I began keeping my eye open for a homemade alternative. Then one day a friend of mine posted this recipe on Facebook. She had found it on a forum, and when I asked her for the source, she did some digging and found out it was from the Veganomicon cookbook. Though it isn’t even close to the texture and taste of the Morningstar ones, these are so tasty and have a very nice texture, so they make me not miss the more expensive ones! I imagine that if I were to dip them in egg and breading and fry them like the store bought ones, they would be even better—but less healthier!

I must also give you fair warning that these never last very long on the table. My daughter always wants more long after the last one has disappeared! So if you have more than 4 in your family, you might want to double the recipe. And you can make them soy free by using a little salt instead of soy sauce.

Blend in blender:

1 cup garbanzos (cooked)
2 Tbsp olive oil

Mix in bowl:

½ cup gluten flour
½ cup dry breadcrumbs
¼ cup veggie broth or water (I make a broth with chicken seasoning and water)
2 cloves finely chopped/pressed/grated garlic
2 Tbsp soy sauce
½ tsp lemon zest (when I don’t have fresh lemon, a dash of lemon flavoring works fine)
½ tsp thyme
½ tsp paprika
¼ tsp sage

Add garbanzo mixture to bowl and stir together. Kneed until strings of gluten form. Shape into nuggets (or patties if you wish). Pan fry (I spray in some Pam to keep the oil to a minimum, but you could put as much or little oil as you want) 6-7 minutes on each side on medium low, covered. You will know when they are done when they lose the doughy texture inside. If you cook them too high, they will burn before the inside is done; using a lid helps.

Be sure your breadcrumbs are truly dry, or it won’t turn out as well. You could use blended oats instead of breadcrumbs if you are out of breadcrumbs.

Next week I’m going to share my recipe for gluten steaks. It’s the best one I have found so far, though I suppose if I asked the lady at the Estacada church who made gluten steaks last week for her recipe I would have a better one. But I like this one for a number of reasons, so I’m going to share that next week. In the mean time, watch for my post about breadcrumbs coming up in the next day or two.

This recipe makes a very tasty roast or loaf that is high in protein and very cheap to make—especially in contrast to the veggie roasts you can buy. It’s one of the ways I can get my husband to eat garbanzos—because it doesn’t taste anything like them. It would be very easy to make soy-free as well—just add more salt in place of the soy sauce and use a soy-free beef seasoning.

2 cups soaked garbanzos (about 1 cup dried)
1 ½ cup bran water (or water or broth or whatever)
2 Tbsp soy sauce
1 Tbsp oil
1 tsp salt
1/8 tsp garlic powder
2-3 tsp beef seasoning (I use Bill’s Best Beaf Seasoning)
½ cup gluten flour
1 cup chopped onion (may be sauted first, but I never bother)
1 cup chopped celery
2/3 cup chopped Brazil nuts or cashews
2 Tbsp wheat germ

Soak garbanzos until fully soaked (at least 4 hours, overnight best). Drain and blend with oil, 1 cup of the water, soy sauce, and all seasonings on high until fine. Pour into bowl, and rinse blender with remaining ½ cup of water, adding to mixture. Add onion, celery, nuts, and wheat germ and mix.

Stir in gluten flour and beat until gluten develops. This will take several minutes. You will notice the mixture becoming stringy—that is when the gluten is ready. It won’t get stiff until it bakes. The garbanzos thicken as they cook.

Put into greased glass loaf pan or medium sized baking dish, cover with foil, and bake for 1 hour at 350°. Remove foil for last 15 minutes to allow roast to brown on top. Serve hot. Reheats well.

Doesn't that look good?

How about a close-up?

This is a great potluck dish. Or if we’re eating it at home, I will serve it with rice—wild rice is my favorite—and a vegetable. It is very satisfying. It could be sliced and served with gravy, though it has plenty of flavor on its own. The pieces of nuts add interest, though they could be ground with the garbanzos for a smoother texture. The original recipe didn’t call for beef seasoning, but I found the recipe needed a little more seasoning than it called for—at least, for our family.

Before trying this recipe, I had never tried making anything with raw soaked garbanzos. I was surprised how wet the mixture was—nearly pourable, nothing like any roast I had ever made before. But then I saw in the book that you can use raw soaked garbanzos blended up to thicken things. I actually thickened pumpkin pie with them once! They can be blended and frozen ahead of time as well. Just a tip that you might find handy some day.

Next week I’m going to share the recipe I love for chicken nuggets. A friend of mine posted the recipe on Facebook, and it was the end of my quest for a good chicken nugget recipe! Watch for it!

This recipe is my slightly modified version of the recipe found in the Oats, Peas, Beans, and Barley cookbook.

Soy Not Meat

This month I’m starting a new series of recipes. The theme is veggie meat. I don’t know about you, but I don’t like paying through the nose for the stuff they sell at the grocery store or the ABC. But finding recipes that taste as good as the commercial stuff isn’t easy.

I have, however, found a few that our whole family likes. I hope you will enjoy them too. Knowing that many people have problems with or allergies to certain foods, I’m including a couple without soy, and this one is gluten free.

1 cup soaked soy beans, ground (may use rather moist soy fiber leftover from making soy milk)
1 cup tomatoes
4 Tbsp peanut butter
1 Tbsp oil
4 Tbsp soy sauce
½ cup bread crumbs or dry oatmeal
3 tsp onion powder
1 tsp salt or less (I find a scant teaspoon is best)

Blend tomatoes, peanut butter, oil, soysauce, and seasonings. Add to ground soybeans. (When using soaked soybeans, I ground them in the blender, though I had to stop and stir them a lot. A meat grinder might work.) Add bread crumbs, mix well. Fill 2 greased tin cans. Cover (I use aluminum foil with a rubber band to hold it on), place on a rack in a tall kettle, and steam for 2 ½ hours.

These freeze well. I usually freeze one in the can and take it out later. The meat doesn’t set very firmly, so it usually ends up being more of a thick spread, which is fine with me—I can make it fit the bread.

My husband doesn’t like spreads based on peanut butter, but this one has enough seasonings and other things in it that he does like it, though he’d rather have my veggie patties. Unfortunately, I won’t have room this month to share the recipe for them, but I’ll hopefully get it posted sometime. If you are my personal friend on Facebook (not just following my blog), you can find an older version of the recipe in my notes.

Because of how long it takes to cook this recipe, I plan on making a double batch next time. One can’s worth seems to be enough for my husband, daughter, and me for a meal, so that would give us almost a month’s worth. Then I’ll probably freeze most of it and use it as something to break the monotony of veggie patties for sandwiches.

Next week I’ll be sharing my recipe for Gluten Garbanzo Roast. In spite of my husband’s strong dislike for garbanzos, this is one of our favorite recipes! I made it for last Sabbath, so I’ll be posting a picture or two. In the mean time, why not share your favorite sandwich spread? Post it in a comment or in your blog with a link here.

This recipe is my variation of the recipe in the Ten Talents cookbook. You can buy it from Amazon using the link below:

Lisa’s Mayo

If you’re anything like me, you don’t always have time to make the soy concentrate needed to make mayo as I described earlier this month. So what do you do when you suddenly need some mayo right now? Well, use something else. Like I mentioned, you could use soy milk powder, but I never have any on hand, so here’s what I came up with.

1/2 c unsweetened soymilk (if you use sweetened, reduce the honey)
2 T oat flour (grind some rolled oats)

Blend well. While blending, add:

1 T honey
1/4 t. salt
1 manzanilla olive
1 t. onion powder
1/8 t. paprika (optional)

Continue blending, while slowly adding the following, one by one, in order:

1 T oil
2 t. lemon juice
3 t. potato flour

My husband actually liked this recipe, and it takes about 10 minutes (or less) to throw it together. It doesn’t make a lot, which is nice if you only need a little, and it’s easy to double or triple for other recipes.

Next month I want to share some of my favorite recipes for veggie meats. I don’t know about you, but I can’t afford to pay for chicken patties and veggie meat loaf and canned or frozen gluten steaks. But over the last few years I have come across a number of very tasty recipes that our whole family loves, and I would like to share my for favorites with you. So tune in here next Monday, or just subscribe so you will be sure not to miss them!

Col Slaw

This recipe is my modification of the Col Slaw recipe in the cookbook Total Health Cookery. The original recipe calls for yogurt in place of the soy sour cream. I’ve made a few other modifications as well.

 Several cups of finely shredded cabbage (I never bother measuring)
1 grated carrot
About 1 cup soy cream base with a little garlic and onion powder added
A little pineapple juice (1/4 cup, more or less)
Pineapple chunks (the smaller chunks)—as many as I feel like, half a can, maybe
1 heaping Tbsp sugar
1/4 tsp salt
several dashes each of caraway and celery seeds (either or both optional)

Combine all ingredients. Stir well. Chill and serve.

I should comment that my husband does not like this recipe. I should also add that he isn’t very fond of coleslaw in general, so that’s not very surprising. I, on the other hand, find it very delicious. Cabbage is very good for you, and this is a tasty way to get it down raw, where you can reap more benefits. It’s also very filling, since it’s got protein and lots of fiber. Add a sandwich and you’ve got a meal!

Next week I’m going to share my quick-and-easy, no-need-to-plan-ahead recipe for mayo.

This recipe is very versatile. It is my version of a “sour cream” recipe that is rather tasteless as given (especially when I used canola oil), but can be flavored to suit many different recipes. Keep in mind that the oil you use will also affect the flavor and color.

1 cup chilled soy concentrate
¼ tsp salt
1 Tbsp oil (I like to mix extra virgin olive and grapeseed oils)
Lemon juice
2 tsp potato flour

Whip soy concentrate in blender until nice and fluffy. Add salt, then drizzle oil while blending. Then carefully drizzle in lemon juice, watching the consistency, until you see it thicken slightly. It won’t be thick, because it doesn’t have enough oil, but that’s okay. Don’t add more lemon juice, or it starts to get runny again. Alternately, you could use 1/4 cup of oil, and then you would be done, but I am into low fat lately, so I must go on to the next step.

Put the potato flour in one teaspoon at a time, waiting between each spoonful. It will thicken slightly for several seconds after you add it, so don’t add more unless you want it really thick! Add too much and you could almost slice it!

That’s it. That’s the basic recipe. Now, think what you could do with it. Add a little onion and/or garlic powder when you add the salt, and it will make a nice mayo. You could add a little bit of manzanilla olive juice when you add the lemon juice. It won’t help thicken, but it will add some flavor (we’re talking a teaspoon or less). You could even blend an olive up in it (add that early, so it gets thoroughly blended).

What about sweet creams? Cut down on the salt and add sugar or honey and vanilla. If you want it runny, cut down or eliminate the potato flour. I’ve never tried it, because I have a husband who is not into sweet meals, but I’ll that a nice creamy sauce made from this concentrate would taste delicious with strawberries over waffles. Someday I think I’ll just do it, whether he wants it or not!

Next week I’m going to post my Col Slaw recipe. It uses this soy cream base, so keep that in mind.

Note: The recipe this is based on comes from the Oats, Peas, Beans, and Barley Cookbook. They have a number of uses for soy concentrate, especially specific recipes for things like whipped soy topping or sweet soy cream. I highly recommend this cookbook! I’ll be borrowing from it again next month.

Green Drink

I’m sorry if all my recipes lately aren’t exactly recipes you would make for dinner! I mean, my Sore Throat Remedy isn’t even something most people would even need in summer.

This one, however, isn’t because I’m sick, but because I have decided I need to eat better. But I’m not fond of greens. I really dislike cooked greens. Yuck! Okay, I had cooked spinach once that was so good I took seconds, but it was cooked with coconut milk and onions and garlic or something, but as a general rule, I don’t like cooked greens.

Then on a walk recently I saw some mullein and thought of something we had done briefly in my teenage years. By briefly, I mean for a few days. But it really impressed me. We made green drinks. Mom would go out and pick random edible greens (I distinctly remember alfalfa being one of them), blend them with water, strain them with a fine mesh strainer, add a little pineapple juice to make it palatable, and drink it. I remember it wasn’t so bad with enough pineapple juice.

My thoughts went something like this: This would be a great way of getting more greens in my diet without having to eat a lot more food. Plus if I could get most of the greens from outside, it wouldn’t break my budget either!


So on a walk one sunny afternoon, I picked 4 big (but not too big) mullein leaves. When I got home, I added a couple of kale leaves I had on hand, water, and blended them. When it was rather fine, I strained it out into a strainer, dumped the fiber back in the jar, added more water, blended some more, then strained again. Then I added a tiny bit of pineapple juice, divided it in half (because it was too much for me), and gave some to my husband and drank the other half.

As I was blending it, I saw a dandy lion plant outside—you know, the kind with smooth leaves, and thought I should have put some of that in too. But I didn’t this time. Next time I will. When I don’t have kale or spinach or some other store-bought green on hand, I’ll get all my ingredients from outdoors. Summer is such a good time for that.

I guess I already gave the recipe above, but here it is in case you want to print it:

Green Drink

A handful or two of greens—edible weeds are the best
Enough pineapple juice to make it palatable (though other kinds of juice could work) or try throwing in a carrot or an apple

Blend with as much water as needed so that it blends freely. Strain through a fine mesh strainer (a cloth is not necessary). If you want to, blend the fiber with more water. Add juice and drink.

 I dare you to try it!

This is one of my favorite sore throat remedies. One of my friends shared one with me that has more stuff in it, but I never buy radishes and only rarely have red onion around, and besides, it’s got so many things in it that it would take a year of making it when I’m sick to remember it without looking up the recipe. Not to mention that I don’t have Internet anymore, so looking up the recipe would consist of writing it down on my need-to-do-online list and waiting until the next Friday or Sunday to get it. And then going to the store for ingredients. And considering that this cold I am just getting over started on a Monday. . . well, you get the picture.

This remedy is one that I sort of invented myself. It’s quick and easy to make, and it really helps a sore throat. I’m sure it also helps the cold too, but then colds are usually viruses that just need to run their course, so it might not shorten it much. Could help the intensity, though. Anyhow, here goes:

Lisa’s Sore Throat Remedy

About ½ cup lemon juice (I always estimate this)
A little water (maybe a quarter cup or less)
3-4 cloves of garlic, mashed, minced, or pressed (so they blend better)
As many dashes of cayenne pepper as I think I’ll be able to handle, plus a couple more
A little honey (maybe a tablespoon—I never measure)

Blend the above, gargle, and swallow. Simple.

Now here’s the theory behind why I made it. Garlic is a good antibacterial and I think antiviral too. I don’t know where my Green Pharmacy book is to check. Well, I do know where it is. . . somewhere between 5 and 10 feet away from me, in one of those boxes that are stacked about 5 high. . . But I think it’s common knowledge that garlic is good for you, and that it kills bad things in you, so that’s why garlic. Lemon juice is soothing to sore throats—at least in the long term. I sometimes use fresh lemon, but it about doubles prep time trying to avoid the seeds, and I rarely have fresh lemons around anyway, so I just use the stuff in the jar. Maybe if I got a citrus juicer. . . Anyhow, it’s good for you too.

Cayenne pepper is a stimulant that attracts blood to whatever it touches (they say to put it in your socks to warm your feet—but I’ve never tried it). It dilates the blood vessels, allowing more oxygen and white blood cells to reach the area. Also, the capsicum (I’m so proud that I remember that word without looking it up!) is a pain killer. Once the burn dies down (in less than two minutes, I assure you), the pain-killing part has begun to work.

The honey does more than just help it taste better. Honey also has antibacterial properties. If I don’t have time to look up proof sites before posting this, do the research yourself. But suffice it to say, though liquid, it never spoils, so that has to count for something! Anyhow, it also tends to coat things, and I have found that the cayenne burns a tad bit longer (not much, though) when I use the honey, meaning it’s staying there a bit longer, doing it’s work. I have made this without honey, but it is much harder to get down.

So even though I have had a bad cold, I have not endured much of a sore throat—only first thing in the morning, before I got around to making this concoction. And that was usually the last I felt of a sore throat until the next morning. I always make it fresh for me, and gargle a mouthful every 5-15 minutes (often during breakfast preparations), until it’s gone. That would be 4-5 doses. I don’t think I’d want to take them one after the other. I like hot food, but not burning in my throat, and thanks to the gargle, that’s where this stuff burns!

Also, I always swallow, so that I can get the full benefit of the garlic. Some people don’t believe in taking cayenne internally. That’s fine. I won’t argue with you. Let me just say that #1 this is a medicinal use, and #2 if you don’t want to swallow, you don’t have to! As far as I’m concerned, it has benefits, especially medicinal ones, and I will use it from time to time, especially medicinally.

I have made this for my daughter, minus the cayenne and about triple the honey and the water, and after about 3 days she started liking it. She didn’t at first. So I started using it as a way to make her stop complaining about her nose.

“Every time you say, ‘My nose bothers me,’ I’ll have to give you some medicine.” Then I would follow through. It took some work to get those first few doses down (including some threats of sitting on her and pouring it down her throat). I should clarify that a “dose” for her was less than 2 ounces, and since it didn’t have cayenne, and since she didn’t gargle it, I made her drink it all at one sitting. Well, today just before lunch, she said, “Ohhhh, my nose hurts. Mommy, I need some medicine.” Bless her heart! Too bad I didn’t have any and was just about to sit down to lunch! But I told her that the main ingredients in the medicine were in the sour cream that I was putting on her salad (lemon and garlic), and that seemed to satisfy her. :)

More and more people are turning to rice milk as a dairy alternative. Some are vegans or allergic to dairy and looking for an alternative to soy. One lady I know said she uses rice milk because she is worried about getting too much protein (which really not only possible but happens every day to many people in the US). But the rice milks available are quite expensive. A quart of Rice Dream at WinCo (a discount grocery store in my area) runs over $2 a quart (I’m thinking it’s closer to $2.50, but I haven’t checked it lately). Even buying it in bulk at Costco or Sam’s Club is still pricey, especially if you drink a lot of it.

So when my son turned up allergic to both dairy and soy, and refused to drink plain water, I did what many parents in my situation do, and turned to rice milk. After a couple of weeks, though, I decided to make my own. I found a recipe here, and this is what I am demonstrating in the video below (please note that the original recipe makes 4 quarts, not 2, but my son can’t drink it that fast):

You might also want to see how I start the blender when making rice milk. And don’t forget to label the jars so that you know how long ago you made the milk!

I am participating in Smockity Frock’s link-up carnival. Please go there to see what Connie and her friends are demonstrating this week.

Tomorrow I’ll be showing you a neat tip for making your own olive oil sprinkler. You know, so that when you turn it upside down it puts out a teaspoon or less per shake, so you don’t have to worry about accidentally dumping half the jar in your recipe! You won’t want to miss this!

Bring to almost boiling, then reduce to low and cook for 20-30 minutes (stirring occasionally):
2 c amaranth
3 ½ c water
1 tsp salt (or 1/2 tsp salt and 1 tbsp Bragg’s Aminos)

Stir and allow to cool a little before continuing. It should be nice and thick.

Mix together:
1 shredded parsnip
1 shredded carrot
1-2 c nut fiber, soy fiber, or other fiber*
2 cloves garlic, minced
1 c onion, minced (opt)
1 tsp sage
salt or Braggs Aminos to taste
½ c minced bell pepper
Add cooked amaranth, stir well.
Add gluten-free flour, such as garbanzo or rice flour, as needed to form a thick paste. You should be able to sort of kneed it, but it should be much wetter and stickier than bread dough. Alternately, you could soak garbanzos or split peas (yellow is better) and then blend them smooth with as little water as possible. This will make the mix more moist, but it will firm up as it bakes.

With wet hands, make balls slightly bigger than golf balls, shape into patties, and place on greased cookie sheet. They should be about 3/8” to 1/2″ thick. You will need to wet your hands again every 3-4 patties.

Bake for 30 minutes each side, or until they are how you want them. Great in sandwiches, or even by themselves.

* This is a great way to use up the fiber left over after juicing veggies.