SEMI-HOME-MADE SEITAN (meat substitute) Vegan

Today meats are too costly, full of antibiotic (antibiotic are man's-grown parasites), chemicals, hormones etc. and way down the food chain to good nutritional values. Meat stops the elimination of diseases (see post) and, people eat too much of it to clear the body of toxins. Toxic body is a sick body. Organic gluten or Seitan can substitute the value of meat and is better made at home with the bran left in. (See posts.) However, this is a quicker, semi-homemade recipe that needs to be in my recipes with the other seitan's.
Seitan (vegan)
12 cups water
1/8 cup maple syrup
¼ cups water
1/8 cup Bragg Liquid aminos (Non Vegan style would to just use beef, chicken or veg. broth.)
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THESE VIDEOS MAY HELP AND THEIR ARE OTHERS ON THE SITE. YOU CAN MAKE UP A LOT OR IN SMALL AMOUNTS, DEPENDS ON FREEZER SPACE AND TIME.
THIS SITE HAD A LOT OF GOOD COMMENTS which maybe HELPFUL IF YOU'VE MADE A MISTAKE SOMEWHERE....
http://www.youtube.com/watch?v=jnqU39x0ulI&feature=related
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*** http://www.youtube.com/watch?v=Ta8de9ZeXSM&feature=related (DEMO; SHE'S USING WHITE FLOUR) NO BRAN CAN BE LEFT IN WHITE SO SWITCH TO WHOLE WHEAT AND DON'T RINSE ALL THE BRAN OUT. HOME MADE VERSIONS ARE HEALTIER WITH THE THE BRAN LEFT IN....IT'S SILENT VIDEO
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1 ¼ cups organically grown gluten flour
¾ tbs. Garlic powder
¾ tbs. Onion powder
½ tbs. Basil or sub. another spice (see below)
1 tbs. Chicken-flavored broth base (found in health food stores)
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Place the water and the maple syrup in a large saucepan and bring to a boil. Mix the next group of ingredients in a mixing bowl. Combine the water and the Bragg's and pour into the dry ingredients. This will form into a wet dough.
Knead the dough for five minutes trying to get the air bubbles out. Tear into lemon-sized pieces and place in the boiling water. Boil for approximately 45 minutes. Remove, cool, and drain in a colander. (Can be frozen)
NOTE: You can save the white... (starch) from gluten making for any gluton free cooking, cookies, noodles etc. if it was started from the whole wheat flour. See seitan posts.
Next, be careful not to follow "any fad," including "gluton free" anything. These products are not in its whole original form, that the first clue, it's white, no protein in any product made from the flour, and has is not calorie free.
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Variation; For sausage flavored seitan, make the following changes to the above recipe: Substitute beef-flavored broth base for chicken-flavored broth base i.e.
Add:
2 Tbs. Thyme
2 Tbs. Sage
2 Tbs fennel or sausage seasoning.
Cayenne? See other posts for seasoning (gluten has no flavor) Makes 5 servings.
http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html
Chill the dough first. Also, It can be made into shapes; round i.e. place in your mold before cooking then place in mold then bake, boil i.e..
Other Recipes: Seitan and Shiitake Mushroom Stroganoff, Seitan Stew, etc.
This site from Virgina University started with white flour, substitute whole wheat flour.
http://www.vrg.org/journal/vj96mar/vjseitan.htm
Also; vegetarian recipes. http://www.vrg.org/recipes/
Comments Welcomed.....

JELLY MADE WITH NO SUGAR (vegan recipe)

Motto; “MAKING DO” ... Home-made Jelly (Vegan) No added sugar needed
1 12 ounce can concentrated juice (grape, orange, apple etc.)
1 Tbs. Cornstarch
1 Tbs. Unflavored gelatin (vegan gelatin is found in Health Food Markets or, specialty stores.)
Combine all ingredients in a sauce pan. Cook over medium heat; stirring frequently; until mixture comes to a boil. Remove from heat. Pour into containers and refrigerate for 4 hours before servings. Makes 6 servings
Try this liver tonic make with apple juice and dandelions
http://wildthymebank.wordpress.com/2011/05/12/wild-food-in-suburbia-dandelion-marmalade/
Try this line; forager to Red Clover blossoms salad recipe typically used for cancer and cleansing the blood (an anti fungal.)
http://wildthymebank.wordpress.com/2011/07/03/the-urban-foragers-dream/
I like the idea of “making do with what we have on hand or natually about us,” including foraging the urban areas of where we live. Feel free to adapt these recipes toward better health styles.

Comments Welcomed.....Note: This blog has been hijacked from a spam site that's taken over posts, using my readers to click on their site, through my posts - to advertise their products. Please don't click on their link.....These culprits come from; organic-farm.org/ (ripping off the logo of 'organic farming,' but not the same) It's attacks from inside my posts somewhere? Please report in comments if you find it.

GARBANZO BEAN SPREAD (+Vegan recipes)

This spread is for sandwiches, stuffed tomatoes, dip or on pita bread. This bean has always been use for "brain food," and noted for its fiber content. WHY DID ESAU SELL HIS BIRTHRIGHT for Lentil-legumes? They're healthier than meat.
Garbanzo Bean Spread (Vegan)
2 cups garbanzo beans
2 tbs. Beef-flavored broth base (or chicken etc.)
1 tbs. Unflavored gelatin
2/3 cup water
½ tsp garlic (or, more)
1/3 cup grated carrots
1/3 cup diced celery
1/3 cup diced green onions
¾ cup diced green bell sweet peppers (You can mix with hot pepper for a more spicy spread.)
¼ cup diced red bell peppers or palmettos
Place the water in a saucepan and bring to a boil. Dissolve the gelatin in the water stirring constantly. Place in a blender along with the garbanzo beans and the broth base. Blend well. Pour into a large mixing bowl, add the vegetables, and mix well. Refrigerate for 4 hours. Makes 5 one-half cups servings. (For some; use a hand-blender to make smoother spread?) Add; sesame seeds if desired or top with slices of organically grown cucumbers.
http://yumology.wordpress.com/2010/04/21/vegan-chickpea-patties/ This looks so good and the best for keeping our body healthy.
Mock Egg Salad spread: "MAKING IT DO"
http://tastefultidbits.com/2011/01/any-time-chickpea-salad/

Comments Welcomed.....Note: This blog been hijacked from a spam site that's taken over the in tire blog using my readers to click on their through my posts to advertise their products. Please don't click on their link/site.....The culprit come from; organic-farm.org/ (ripping off the logo of 'organic farming,' but not the same) It's attacks inside my blogs somewhere? Please report in comments if you find it.

Lentil Soup (Vegan Recipe)

Lentil Soup (Vegan Recipe) “MAKING IT DO” These recipes are more healthy, no meat, and economical.
1 ¼ cup raw lentils (Red or Green) (follow direction for time cooking on pkg.)
¼ cup beef-flavored broth base (chicken or use the veg. broth post in this blog.)
2/3 cup diced celery
2/3 cup diced carrots
1/3 cup diced onions
1/3 tsp. Garlic
1/8 tsp. White or black pepper
½ tbs. Parsley
5 cup water or (veg. broth...see recipe)
Soak lentils overnight in water. Drain and rinse the lentils after soaking. Cook the lentils over medium heat for 15 minutes. Add all the ingredients and cook for another 10 minutes or until desired tenderness for vegetables. Makes 5 one-cup servings. (Texture change; Hand-blender? After cooled down a bit.) Varation: tomatoes

Comments Welcomed.....
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LASAGNA (VEGETARIAN)

An Older Recipe For Vegetarian Eggplant Lasagna (method...)
This recipe is the taught me that eggplant is a delicious vegetable when cook right, AND NOT MISS MEAT! That goes for all vegetables. I promise you will love this dish! Do make two and freeze the other for later.
First get the eggplant ready that will substitute for the layers of Lasagna noodles.
Buy on organic,small or med. "peeled" eggplant (into thinly slices) then, pat dry, and set aside. This is a method recipe so, if you want the recipe for a larger family portions, then eyeball your ingredients and choose the larger portions sizes for your casserole for to size of you family. This recipes is easily adapted. I like to use two smaller eggplants than the one larger one for its milder taste because the lger. seeds and peelings tend to be more bitter. It's up to you, its a matter of taste and choice?)
Ingredients;
Eggplant-plants?
Flour (for dipping the sliced eggplants
Fry in olive oil
2 beaten egg (for a egg wash)
32 oz. of cottage cheese (or, ricotta,and/or Garnish with Parmesan? Keep it simple. This has plenty of flavor, however, variety is important at times but can be too expensive for other times.) Spread evenly, to each layer. Over-lap the fried egg plant with no in between spaces.
3-6 cloves of minced garlic or sprinkle each layer with some garlic powder (equivalent)
2 - 3 cups basil tomato sauce (or just add into the recipe (see; suggestion below)
1/4 - 1/2 cup of chopped fresh basil or flat-leaf parsley, save some for garnishing.) Add to each layer or, choose not to add that much if you don't like basil sub flat-leaf parsley.
Sea Salt or Kosher
Fresh ground pepper
2 + cups mozzarella cheese freshly shredded then, divide into for the many layers that your size dish requires.


Directions:
Preheat oven to 350 f. (An OPTION; is to roasted slices with olive oil) or follow these directions:
1. Saute all veggies; mushrooms and onion etc. afterward add to each layer.
2. Peel off the colored peel. Lengthwise, thinly, sliced the eggplant, wash and drain excess liquid then salt and pepper each side. Set aside on towel to dry off.
3. One slice at a time, drudge in the 2 beaten eggs wash; then, shake slices in flour that's in a plastic bowl (1 1/2 cups of flour,) then, shake off excesses. (The square covered plastic bowl needs to be longer then size of the eggplant slices. )
4. Brown all of the slices of eggplant in a cast iron skillet in olive oil that covers the bottom of the eggplants. (or sub. a mono oil that great for vegetables, such as sunflower.) Drain oil off on paper towels or brown grocery bags.
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5. Layer each and all ingredients into 9 X 12 casserole dish then bake.

Because of the time involved; It's a good plan to make up two dishes for freezing, one to use later. You won't be sorry.
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*Semi-home made style; is by adding layers of chunky spaghetti sauce, Rague?, (no need of adding more mushrooms or onions i.e; or, 2 cans of chief-boy-arde pizza sauce. (Great because no other seasoning is needed, even cheese is in the sauce, but some may like more to garnish with more Mozzarella cheese.)
Topping; can be; slice olives for natural salt or, add in the dish.
Done in about twenty minutes (ingredients are already cooked but the cheeses should be melted and bubbly, Cool down for 20 minutes.
This recipe is @ all rights reserved PT Sherman
* Other, Variations: you can add other veg. on sale that week in the super market for nutritional value, like, kale, chopped spinach (10 ounces),etc.) Or, for more protein-or flavor; Parmigiana-Reggiano combination.
*1/2 Tbs. Red pepper flakes, flat leaf parsley or, cumin, Italian seasoning, or M. Sausage seasonings. could be added for a mock meat flavor. It doesnt need it all these spices, however depends on how plain it's made. This is a method recipe. The whole ideas more inportant than one individual taste.
*Remember; to be healthy, all seeds need to be able to procreate, and should germinate. (No GMO plants, and don't support the control of our foods and seeds by chemical company's) Seeds (organic) protects you and the plant from parasites. They are natures anti fungal, bitter is always good, but many haven't developed the taste yet for a bit of bitterness. Bugs, fungus, and all parasites don't like hot nor bitter foods.,

CORN CASSEROLE DISH

It's Semi home made, quick and easy vegetarian recipe...it taste better with fresh local organic sweet corn. Support your local farmer's markets. If it white and yellow color...it's GMO corn, and not normal or nutritious. For another corn variety recipe use (sub) the corn recipe to the corn tamales, it has less dairy and tastes good too. Ingredients;
2 eggs, beaten
1/4 cup whipping cream
1/4 cup milk (or, buttermilk could be sub.)
1/4 cup organic butter, melted (Has no hormones-chemicals which are stored in animals fat, or just use a good margarine. the same goes for cheese. Oregon has these Non-H organic cheese at reasonable prices.
1 1/2 cups good cheddar cheese, shredded (or, Montgomery Jack)
2 cups corn (cut fresh off the cob, or, previously frozen (Barely crack the corn just a bit in a food chopper or knife that will release more of the flavor of the corn.)
1/2 cup chopped onion
1 (4 ounce) can diced, drained green chilies, (*optional)
1 (8.5 ounce) package dry corn muffin mix (or, make up the dry corn bread recipe on my post)
Salt and Pepper
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(The following links would make it not be "Semi Homemade" but better tasting.
http://shermsorganicrecipes.blogspot.com/2010/11/corn-bread-mix-home-made.html
Or the no flour recipe: http://shermssorganicrecipes.blogspot.com/2011/04/southern-corn-bread-no-flour-recipe.html ) (Just skip the pkg muffin mix part of this recipe...if you use one of the link recipes. Mix up the dry ingredients to 8 and 1/2 ounces and freeze the rest of the dry mix for later. Sub: liquids rather than the ones in the corn bread recipes in above links.)
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Directions: Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, sour cream, whipping cream, milk, butter and cheese. Stir in cracked kernel corn, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees n for 45 minutes; or until an inserted knife comes out clean and the top is golden. Serve with butter
* Sub. the canned peppers for fresh grilled or broiled sweet peppers. Sweat them in a bag, close it, and set aside to cool. Then peel the burnt outer skin off, then dice and add the same amount to this recipe. Freeze the rest in a baggy for later recipes. Again, this method brings out the wonderful flavor so important in vegetarian cooking. It doesn't take meat to add flavor. Let the casserole stand 5 minutes before serving.
http://thompsonsorganicrecipes.blogspot.com/2010/11/tamales-corn-or-meat.html

Corn syrup naturally comes from GMO corn as well as corn oils. The problem is all USA corn is GMO. It's fattens up pigs. Exceptions are pop corn, some organic corn, and purple i.e. corn has not yet been polluted because it's not profitable yet to Wall Street. Make corn bread with freshly ground pop corn not boxed.

Polenta; Chili, and Roasted eggplant sauces

Roasted Eggplant Sauce;
Ingredients;
1 eggplant, peeled and sliced
1 red bell pepper, seeded and sliced
1 garlic head, wrapped in foil (squeeze out after baking,it makes the garlic sweet)
1/2 cup olive oil (divide)
1/4 cup chopped parsley
Salt and pepper to taste
1/2 head cauliflower, cut into bite sized pieces (or, sub. sataued mushrooms and onions)
First: Cook, mix and set aside the polenta part of the dish.
http://thompsonsorganicrecipes.blogspot.com/2010/11/polenta-for-breakfast.html
Directions : (If you decide to make it yourself instead of buying the tube.)
Follow direction on the box for the polenta, cornmeal or grits all the same but different grounding methods: Bring the water to a boil in a small saucepan over medium-high heat. Whisk in the polenta and salt. Reduce the heat to medium-low, so the polenta is gently bubbling. Cook, stirring occasionally, for 25 minutes, until the polenta is the consistency of pureed potatoes. Remove from the heat; cover to keep warm. Use a round mold or another shape and refrigerate till completed cooled.
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Polenta Recipe:
1 18 ounce tube of polenta, cut into 1/2” slices or, make your own and mold then slice when cooled.
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1/4 cup flour
2 eggs, lightly beaten
1/2 cup bread crumbs
1 cup vegetable oil (I like olive oil or sunflower)
Salt and Pepper
Preheat oven to 400 degrees.
Roasted Eggplant Sauce; Coat the eggplant, bell pepper, garlic head and cauliflower with olive oil, salt and pepper. Roast for 20 minutes on a baking sheet. Let the garlic roast for 30-40 minutes. Let cool. Combine all these ingredients in blender on "chop." or in a food processor, mix the eggplant, pepper, baked garlic clove, parsley, salt and pepper.

Reserve the cauliflower florets. Drizzle in the olive oil. Taste; add additional salt and pepper, if needed serve along side of this dish...(Except for the Chili "semi home made"-"quick meal variation," recipe)

In a large frying pan, bring the vegetable oil up to 375 degrees. In an assembly line, lay out in order, dipping bowls for 1/4 c.flour, 2 eggs and lastly, 1/2 bread crumbs in 3 different dipping dishes.

Dip the pieces of polenta in the flour, (add to the flour some salt and pepper,) (shake off excess), Next, dip in the beaten eggs, then in the bread crumbs; coat thoroughly on both sides.

Fry, brown these polenta pieces for 1-2 minutes on each side. When cooked, lay the pieces out on a paper towel that over a plate to soak up any excess oil.

Pour the eggplant mixture on the bottom of a plate. Place the polenta pieces on the top. Serve immediately. * Tomatoes and cauliflower florets could be stack along side of polenta's plate.

The Quick Variation: Cooked can of chili beans on top of the polenta patties, topped with shredded cheese, and garnish with a few of the following vegetables; chopped green onions, avocados, fresh tomato and sour cream. This has lots of proteing and fiber.
http://thompsonsorganicrecipes.blogspot.com/2010/09/polenta-instead-of-meat.html
http://flavorsofitaly.blogspot.com/2007/09/eggplant-sauce-with-polenta.html
http://www.meatlessmonday.com/eggplant-polenta-quiche/
Tell readers of your results using a recipe or extend another recipe of the same sort on that particular post i.e...

Old Fashion Chicken & Dumplings

What Passes for chicken and dumplings these days isn't what Grandmother and Mom made. But the arts died with their passing. Here's one that is very close to my mom's and I've adapted. She never used eggs for the dumplings, that was inmpovise because of egg noodles. Try both ways to see which one your family cares for. The celery always add natural sodium and keeps it light. I like one cut up carrot that Mom didn't use in her's. I posted this recipe because I didn't want the old fashion recipe to die out... This takes time but worth it. The photo doesn't do this recipe justice...it was borrowed from "images"...no celery nor a few carrots for color, but the dumplings were cut correctly.
Ingredients:
1 diced onion
Few stalks of celery (sliced up)
Organic chicken fryer
2 1/2 -3 1/2 tsp. salt
1-3 eggs (optional & depend on how many dumplings)
2 Tbs. fresh parsley
few cans of emergency chicken broth
Cream or half and half
Pepper to taste
Slice onion and celery and chop in food chopper or blender.
Flour to thicken


Place organicall grown chicken in lg. pot with vegetables with salt.
Cover with water and bring to a boil until its cooked.
*Remove boiled chicken from broth. When cool take meat off of bones (I like mine cut up and bone-in, it seems tastier)

Meanwhile; Put the broth into med. to lg. pot; bring to boil

While this pot is boiling; Put 2-4 cups of flour into a big bowl and make a well. Pour 1 cup of warm chicken broth, 1 egg, 1 tsp. salt and parsley into the well. Mix ingredients using a fork until a soft dough form. Set aside and rest. (How much flour? How many do you want to serve, this is one of my method recipes. It doesn't matter how much flour. Just make a right amount and form a ball using water or the broth, salt and pepper)

On a floured surface, and roll the dough out (flipping it over) until very thin. Flour dough, and cut into parallelograms and put them into the boiling water. When they float to the top they are done.

Place dumplings into a crock pot or pot on a low temp. to keep warm. If broth level gets low before all dumplings are cooked, add chicken broth from can as much as needed.

After all dumplings are done, place chicken, milk and pepper on top, toss and mix gently.

If want a thicker gravy add flour to cool milk, mix, and pour; or tempering it with the warm chicken broth. Then add the cooled cream or milk in the pot of chicken and dumplins. Pepper to taste. (I love the gravy it makes.) How much flour depends on how much broth left? About; 2 tbs flour to 1/4 cup in cup of cool milk. Add it slowly as it thickens. Stop when it reaches the desired thickness and throw away the rest.
Serve warm
*Make this basic same recipe with wide or bow noodles for a quick semi home made comfort meal with cream of chicken, celery or mushroom soup. Or, use a "bisquick," mix and follow the dumpling recipe on the box; sub. chicken broth instead of water.

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WON TONS; CRAB

Crab Won Tons (buy crabs meat from the best sourses...water and areas) If its comes wrapped I love it... You can substitute the crab or just use cream cheese and an herb. Photo; of my son catching wild fish in Washington...
8 ounces cream cheese (organic if possible without the fat hormone?)
8 ounces fresh crab meat (drained flaked canned crab meat)
1 teaspoon chopped red onion
1/2 teaspoon Worcestershire sauce
1/2 sliced light soy sauce
1 finely sliced green onion
1 large minced garlic
1 package won tons (follow direction)
1 small bowel of water
light oil for frying
Combine the cream cheese and crab meat. Mix in the remaining six felling ingredients one at a time.
On flat surface lay out won ton wrappers in front so it forms a diamond shape. Lightly wet the edges of the won ton for a good seal. Also read direction on the wrapper.
Add 1 teaspoon of filling to the middle, and spread out toward the left and right points of the diamond so it forms a log or rectangular shape so the wrapper won't break in the middle of deep frying. Fold over edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
Keep the completed crab mixture covered with a damp towel to keep them from dry out while preparing the remainder.
Heat wok or other deep pan then add oil for deep frying. When oil is ready 360-75 degrees carefully slide in crab won tons taking care not to overcrowd them.
Deep fry until they are golden brown about 3 minutes turning once. Do not leave stove. Remove with a slotted spoon and drain on paper towels
Great for New Years, party, showers, and super bowl i.e.
Note: This recipe can be converted to any meat if flaked, or just cream cheese alone.
http://thompsonsorganicrecipes.blogspot.com/2010/08/best-wontons-ever-i-love-wrapped-foods.html <--- Another post that goes further...
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