Zuke Lasagna Casserole

  This lasagna recipe can have egg plant instead of the Zuke

Ingredients

• For the Tomato Sauce:
• 1 - 28 oz can of crushed tomatoes (or about 4 pounds of fresh tomatoes)
• 1 large garlic clove, minced
• 1 Tbsp. fennel seed, crushed slightly to release the flavor
• 1 tsp. ground oregano
• 1/4 cup finely chopped basil
• 1 tsp. cane sugar
• 2 Tbsp. olive oil
• For the Cheese Filling:
• 1 pound of ricotta cheese (or cottage cheese)
• 1 cup grated parmesan cheese
• 1 egg
• Salt and Pepper to taste
• For the Vegetables:
• 2 to 3 medium-sized zucchinis, no bigger than 4 inches diameter (or 4 to 5 small zucchinis)
• 2 tsp. salt
• 3 Tbsp olive oil
• 1 pound of mushrooms, sliced
• 1 bunch of Swiss chard or spinach (about 4 cups, chopped) or, Kale
• 1 large onion, minced
• 2 Tbsp. flour (can be gluten-free flour)
• A dozen or so fresh basil leaves (optional)
• 4 cups shredded mozzarella (about 1 pound)

Directions

1. Wash and remove the ends of the zucchinis. Slice the zucchinis lengthwise to between 1/8 to 1/4 inch thick. Use a mandolin if you have one, it will help you slice the zucchini faster and in perfect consistent slices. Otherwise, slicing with a knife is fine too. Sprinkle the 2 tsp of salt on the zucchini as you go and allow the zucchini slices to sit in a colander or for about 30 minutes. After 30 minutes, run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Place the slices on a clean towel and pat the zucchini very dry. Rub 1 Tbsp of olive oil onto an extra-large baking sheet (or 2 smaller ones) and place the zucchini slices in a single layer. Roast in a 375F oven for about 10 minutes. Allow to cool.
2. If using fresh tomatoes, deseed the tomatoes (if you wish remove the skins). Bring the tomatoes to a boil and add the minced garlic, chopped basil, crushed fennel seeds, ground oregano, olive oil, sugar, and salt to taste. Simmer until thick and reduced (may take up to an hour). It's important to use a thick lasagna sauce in this recipe because the lasagna can otherwise be on the soupy side without the pasta to soak up the extra liquid as it bakes.
3. In a large skillet or wok, heat 2 Tbsp olive oil and sauté the onions for 3 to 4 minutes. Add the mushrooms and continue cooking. Once the mushrooms are soft, add the chopped swiss chard. When the chard is cooked, remove from heat and drain any juices (save these for great soup stock). Add 2 Tbsp flour to the mixture and mix well to incorporate.
4. Oil a 9 x 13 inch lasagna dish and spread about one third of your sauce on the bottom. Add a layer of roasted zucchini to cover the tomato sauce. Add the ricotta and parmesan cheese mixture and spread evenly. Add another layer of zucchini slices. Add a second round of tomato sauce and spread evenly, followed by the vegetable mixture and half of the shredded mozzarella cheese. Add a last layer of zucchini slices followed by the third and last round of tomato sauce. Place the twelve basil leaves on top of the sauce and sprinkle the rest of the shredded mozzarella on top. Place a baking tray on the rack beneath the lasagna pan to catch any bubbling juices from falling to the bottom of your oven. Bake for about 40 minutes at 350F until the cheese is melted. If you wish, turn on the broiler on high for the last 2 minutes to brown the cheese slightly. Allow to sit and cool for 30 minutes before slicing.

Yield: 10-12 servings

Egg Fu Yung (Egg protein for Breakfast)

Egg Fu Yung Omelet (*Mushroom, bacon or chicken i.e.) make vegetarian? I've adapting this recipe ingredients to some frozen vegetable bits you can buy for soups then use them for veggie omelets. I always have them on hand, love them in a pinch; all these cut veg. are in the frozen section. It save me time an money. They're flash frozen so they seem fresh. (You have your protein to equal amount of fiber and veggies (balanced) You, can add in organic brown rice, I keep froze in zip lock packets and/or 5 grams of fiber toast, now available for variety...make it fit for your health problems)

Prep time:  15 mins 

Cook time:  45 mins

Serves: Serves 6 - 8

Can't use shrimp, I'm allergic to shell-fish. I fold this in half when its done or serve flat as shown.

Fresh bite size pieces of *shrimp, bean sprouts, celery, sweet peppers, green onions, water chestnuts (?) in an egg omelet.

Ingredients

• 2 cups celery
• 4 - 5 green onions - sliced thinly
• 2 - 3 mini green peppers - sliced thinly
• 1½ cups mushrooms- sliced thinly
• 8 oz. bean sprouts
• ½ cup water chestnuts- sliced thinly -optional
• 5 eggs
• 2 tablespoons soy sauce
• pepper
• vegetable oil or,(coconut oil)

Instructions

For a dinner you can get won ton wrapper (follow directions for wrapping)
add into mixture, pre-made "finely" chopped threads of cabbage, roll- up and fry using same recipe. I
don't do for breakfast, take out all eggs and add all vegetables. I like the bean threads in it too for a skinner dish.

1. Thinly slice the celery, mini sweet peppers and water chestnuts.
2. Coarsely chop the mushrooms.
3. Drain and rinse bean sprouts.
4. Quickly sauté the celery in a little oil. Place in a bowl to cool. Repeat with the mushrooms.
5. Quickly sauté the peppers and green onions. Add to other vegetables.
6. Cut shrimp into bite size pieces, quickly sauté. Add to vegetables.
7. Add water chestnuts and bean sprouts to the vegetable bowl.
8. Beat the eggs with the soy sauce and pepper. Pour over vegetables. Stir until combined.
9. Heat a little oil in a frying pan. Place about ½ cup of the vegetable-egg mixture in the center of the pan. The eggs will run out of the sides. Use a spatula and fold the eggs in towards the vegetables, forming a circle type shape. (Have heat at medium-low while cooking) Flip over the egg fu yung. Cook about 2 more minutes. Drain on a piece of paper towel before serving.
10. Serve with a dipping sauce of soy sauce, minced garlic and green onions. Mix this up before you start to cook the egg fu yung.
11. Serve with hot sauce:
    
    • 2 Tbsp. cornstarch
    • 3 Tbsp. sugar
    • Soy sauce
    Mix and cook until thick. Pour over egg. For lunch/dinner

1. RE: www.thatsmyhome.com for more idea's _ can't eat Shrimp? I left out. Cabbage Roll Soup, and some good salad recipes.

Recipe by Recipes Food and Cooking at http://recipesfoodandcooking.com/2013/07/28/shrimp-egg-fu-yung/

3.4.3177

VEGAN/VEGETARIAN BURITO BAKE and sour cream

Easy Burrito Bake

Makes 2 servings



2 8- to 11-inch whole-grain tortillas

1 to 1¼  cups cooked pinto beans (depending on the size of your tortillas) (drained and rinsed if canned)

1/2 cup prepared salsa, plus more as needed

1/4 cup shredded vegan cheese (optional)

4 cups well packed mixed spring greens

Preheat the oven to 400 degrees F. Line an 11 x 17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang on the two lengthwise sides of the dish.

Put a tortilla on a large dinner plate. On one side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half of the vegan cheese, and one-third of the greens. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking dish. Repeat with the remaining tortilla.

Bring the sides of the parchment paper over the burritos, fold it over, and seal tightly. (This will keep the burritos from drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove from oven and let stand 5 minutes before unwrapping the parchment.

To serve, place a burrito on a colorful plate and top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of  Vegan “Sour Cream” and serve the remaining greens on the side.

Vegan “Sour Cream”

Makes 6 to 8 servings  

16 ounces soft silken or regular tofu, drained

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon sea salt

Put the tofu, lemon juice, and sea salt in a blender and process until smooth. Taste and add additional lemon juice and sea salt, if desired. Chill 1 hour and serve.

 

Baked Lime Tortilla Chips

Makes 3 to 4 servings  

4 teaspoons freshly squeezed lime juice

4 whole-grain tortillas (spicy variety works best; see note)

Coarse sea salt, to taste

Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.

Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.

On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.

Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.

Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.

 

Chocolate Rice Pudding

Makes 4 servings  

PUDDING

1 cup short-grain brown rice

2 cups nondairy chocolate milk, plus more as needed (see variation below) Organic soy has more protein

1 cup filtered or spring water, plus more as needed

1/4 cup brown sugar, maple sugar or your preferred dry sweetener

1/2 teaspoon ground cinnamon and, pinch of nutmeg is optional

2 heaping tablespoons raisins

TOPPING (Optional)

2 tablespoons chopped pistachio nuts or walnuts

Put the brown rice, nondairy chocolate milk, water, sugar, cinnamon, and raisins in a medium sauce pan. Stir to combine. This does not have to be choc. see the vanilla variation:

 

Cover and bring to a boil over medium heat. Decrease the heat to medium-low and cook for 55 minutes to 1 hour, or until the rice is tender and most of the liquid has been absorbed. Check and stir every 20 minutes or so, adding more water or nondairy milk , 2 tablespoons at a time, if pudding becomes dry.

Cover and remove from the heat. Let the pudding stand for 20 minutes. Spoon the pudding into 4 dessert dishes. Serve warm or refrigerate for 4 to 6 hours and served cold.

Vanilla Rice Pudding (variation): Substitute vanilla flavored nondairy milk for the nondairy chocolate milk.
*vegan sour cream
tortella chiip baked
10 12 min
A south of the boarder flair
Was on UEN TV
jazzyvegetarian.com

Tofu Tocos, or Vegetarian Tocos

Basic Tofu Tacos

INGREDIENTS:

-1 block extra firm tofu
-1/2 a white or yellow onion, chopped (about a cup) or, shredded sm. zuke
-1/2 a bell pepper, chopped (about a cup)
-1 cup kale, leaves pulled off tough stem in chunks
-1.4 oz packet taco seasoning (watch out for animal products)or, try veg. chili beans.
-10 corn tortillas
-2 tablespoons oil, divided
Your favorite taco toppings I used:
-Shredded lettuce &; cabbage
-Salsa
-Tofutti sour cream
-Diced tomatoes
 fresh salsa

DIRECTIONS:

Prepare veggies and toppings, no need to press the tofu, just drain it.

Heat 1 tablespoon of oil in a hot wok or other large non-stick pan. Take your block of tofu and crumble it into the pan. Fry the tofu until it begins to turn golden, stirring occasionally.

Once tofu begins to turn golden, add the bell peppers,onions, and the other tablespoon of oil (if you need it). Continue to cook until bell peppers and onions are soft, stirring occasionally.

Add kale and taco seasoning (no need to add water or anything), mix until all the tofu and veggies are evenly coated and kale is wilted. Take off heat.

Heat your tortillas however you chose, add taco filling and toppings, enjoy!

*Tempra strips (morning star has some flavored one too), in packages at health food stores or steitan (gluten) can be use in place of tofu as a me stat substitute.
http://www.harekrsna.de/artikel/islam-vegetarianism.htm

SPAGHETTI AND VEGAN MEAT BALLS

　

SPAGHETTI AND VEGAN MEATBALLS


Ingredients:
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
4 cloves garlic, finely chopped
1 cup roughly chopped cremini mushrooms
1 cup packed baby spinach
1/2 cup sunflower seeds
1 cup cooked or canned black beans, rinsed, drained and divided
2 teaspoons dried organic basil
2 teaspoons dried organic oregano
1 cup frozen organic brown rice, thawed
8 ounces organic spaghetti (your choice, no gluten, whole wheat or many other grains) read directions on pkg.
1 (25 ounce) jar organic pasta sauce
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms and spinach. Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes. Meanwhile, in the bowl of a food processor, pulse sunflower seeds until coarsely ground. Add cooked vegetable mixture, half the beans, basil and oregano. Pulse until mixture is just coming together. In a large bowl, combine puréed mixture, remaining beans and rice. Stir until combined.
Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside. Meanwhile, cook spaghetti according to package directions. Drain well and return to pot. Add pasta sauce and toss until combined and heated through. Add meatballs and toss very gently to combine, taking care not to break up meatballs. Serve.

Nutritional Info:

Per Serving:620 calories (200 from fat), 22g total fat, 2.5g saturated fat, 0mg cholesterol, 980mg sodium, 89g carbohydrate (12g dietary fiber, 10g sugar), 18g protein

This is one of my collections of recipes from Vegan recipes: Whole Foods Market. It is a method so I change mine a bit. I like Chief Boy Arde Pizza sauce with and half with some drained crushed tomatoes.


Holiday Bread recipe I loved.

BREAD CHEESE CASSEROLE

Bread Cheese Casserole by pt Sherm
http://www.pinterest.com/ptsherm/casseroles-veggies/

Cook Time:1 hr 10 min Level:Easy Serves:6 to 8 servings.

Ingredients:
3 tablespoons butter (or, part olive oil)
1 small chopped yellow onion
1 or 2 cups frozen shredded hash browns (alternative is mash left-over mashed potatoes i.e.)
2 1/4 cups whole milk OR,  1/4 cream
8 large eggs (or, use flax seed meal for all or in place of some of the eggs)
1 teaspoon salt, and fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard

8 cups cubed French or Italian bread, crusts removed (or firm hard Cartesian)

2 cups (1/2 pound) grated Cheddar or Colby cheese etc., or in part; sharp Cheddar

2 cups (1/2 pound) freshly grated Parmesan

Directions; Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the ORGANIC butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble: Spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

 

Reasonings are: This is just a good old plain basic bread and cheese recipe. Especially served when you don't want mac and cheese or kids sick of it and want a variation.

USE WHAT YOU HAVE ON HAND; IN SEASON, OUT OF YOUR GARDEN; sometimes, mixed frozen vegetable's or, fresh cooked garden veggies or, you could season with a small bit of meat to taste and balanced with less cheese.

This photo is incorrect; this is the same idea but, more mashed potatoes.

VEGETARIAN TOCOS

http://www.swansonvitamins.com/health-library/recipes/vegetarian-tacos.htm
I've use toco seasoning: some are better than others.
Nutritional Breakdown (per serving):
Calories 143, Fat 5 grams, Protein 10 grams, Sodium 352 mg, Carbohydrates 14 grams, Fiber 4 grams
Use the steitan recipe for ground hamburger (see: HOW TO MAKE HAMBURGER) if you can't get Bob's Red Mill Textured Vegetable Protein (that has 12 grams of protein, more then meat and 4 grams of fiber which meat doesn't have) or/and make your own. I double the steitan batch, made from scratch, then freeze the flavored hamburger for the recipe next time. Fresh lettuce, tomato and white almond cheese or white cheese then top with veg. sour cream.
Visit their Recipe Archive! http://www.swansonvitamins.com/health-library/recipes/?SourceCode=INTE902 Thin Crust Veggie Pizza Black Bean Burger Vegetarian Chili etc...
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED.... JUST 4 PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

VEGETARIAN TAHINI NOODLES

This recipe can be done with meat, but is presented here as another vegetarian recipe. Tofu, wheat straiten, (see post), etc. can be use also. Buy vegetables on sale that week if on a tight food budget, Then substitute, when necessary, to varying and adapt this simple good dish. This is the basic recipe.
This recipe also can be more cost effective if you use only about 4 tbs. of chopped meat, (freeze the rest for another dishes, this is a part of a transition to vegetarianism and you may not be there yet. So adapt the recipes.) Stir fry the meat first seasoning the veggies than add in the noodles. However the Bragg's Aminos, Soy (both for salt flavor too) or other such Oriental sauces work just as well and is plenty flavorful.
Asian Tahini Noodles
2 packages Asian noodles (Follow directions on pkg. & drain well.)
1 tablespoon Organic Tahini
1 tablespoon Organic Crunchy Peanut Butter
1/2 cup plain nonfat yogurt
2 tablespoons Bragg Liquid Aminos or Soy but not both at once
1 1/2 tablespoons Honey
1 cup julienned carrots
3 green onions, sliced diagonally
1/4 cup chopped fresh parsley
Mix the liquids; set aside
Quickly saute the veggies, (don't over cook, depend on the vegetables or how thick, keep same size pieces. (Green Beans take longer to cook than zucchini i.e. and should be put in last minute.)
Top with the fresh onion, and parsley
Serve over Noodles
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

Making Vegetarian Hamburger

Meat Substitute found in all grocery's. All vegan know how to use seitan in meals. Some just buy the non flavored box in health food stores and add flavorings. It's actually cheaper to make your own. It's nice if you have a bread maker to mix the flour and water to develop the gluten faster. ( Steitan_gluten (8) posts) http://shermsrecipes.blogspot.com/2011/12/vegetarian-tocos.html
Every one should know how to make TVP (or gluten/seitan.) This is a hand version of making this protein from flour. It can be started in a machine. Here is basic knowledge extracting the protein gluten by washing the whole-wheat flour because of the fibers of its bran etc. (other flours will work) then converting gluten to TVP meat substitute. You can make up a smaller amounts once you get the idea and will not even need a method recipe. By the way, you can find the subject on YouTube.
Different varieties of whole wheat have more gluten than others. Hard winter wheat generally has more gluten in it, yet not necessary. (No GMO) Please make sure it's organically grown and not genetically altered and so will it food value, more non allergenic, and taste better. The advantages of making it in your kitchen are your in control of leaving some fiber in, it so much tastier and a better product. Commercial gluten sold in Health Food sections of groceries and health food stores lacks the starch, minerals, vitamin bran and the wheat germ. Their are many methods of making seitan....and recipes. Check YouTube for more ideas to you likings.

FACTS: A cup of raw gluten has 72 g of protein compared to 8.9 grams in milk, 10 g in TVP, 6 g in one egg, 7 g. in one oz. Hamburger patty and in 1½ cups of cooked beans only has 7 g. You can see it’s well worth any effort to process.
12 cup of whole-wheat flour makes into 4 cups raw gluten. 4 cups raw gluten bakes into 9 cups ground gluten (299 g protein) and 9 cups ground gluten cooked is equivalent to 4 pounds of hamburger (325 g protein)
...............................................................
Hand Method
Mix in a bowl
3 cups cool water
7 cups whole-wheat flour
Note: you could use an electric; bread maker, bread mixer, beater to a point and then knead for about 5 minutes. i.e. Let rest in a ball for at least 15 minutes; in water for 15-30.
Extract (wash) the whole wheat starch, bran under water. When the water becomes less white...your through.
This method is the most satisfactory and very easy. You can do three times as much as the other methods, with very minimum loss of gluten. This hand method will yield 4-6 cups of raw gluten.
................
You’ll need:
Running water (cool) to wash away the starch, and bran. This washes the dough with water. You are separating the water-soluble starch from the gluten.
Colander (plastic or metal not a screen strainer to catch loose gluten and to allow some of the bran to go through.
Bowl to save the bran.
1. Cover dough with water in bowl in which you have mixed the gluten. Work dough with your hands to loosen it a bit keeping it together in a ball so you don’t loose it. (This is not necessary when gluten has been worked up with portable electric beaters.)
2. With the bowl or plate under the colander, place as much dough as you feel you can work with in the colander and hold under cool medium tap pressure.
3. Work dough with your hands until it becomes a tough (like bubble gum), elastic-like texture and the water from the gluten comes out fairly clear. You will see specks of bran. Don't expect to get it out completely. (At this stage faster speed with the tap water will take more out more bran if your not interest in saving any.)
Repeat this procedure until the gluten has developed and is out 4-5 washings.
BRAN: As the plate gets fills with ban, carefully pour of excess water. You will probably only need to pour off excess water 2-3 times.
Pour bran into container. Store it in refrigerator. It will keep in the raw stage at least one week. It can be dried too and put in compost.
Let the bran settle first then pour off the liquid. It may be necessary to have thick bran for recipes, so plan here.
Note: You can also save the starch water. When the water gets milky, thicker, and you can see bits of brown bran, pour liquid off into a bowl or jar. The properties of the starch water have nearly all the vitamins and starch from the wheat. Use this for thickenings, gravies, stews, soups, water for plants and even baths and lotions. Bran is cellulose, which means it is roughage. It aids in the muscular action of the digestive tract, thus producing normal elimination. Bran is a natural source of trace minerals and important in the balance of the body digestive system. It's high in phosphorus and potassium.
Cooking with Gluten:
This will make meatballs, patties, tacos, chili, sloppy Joe's, sausages, etc., in casseroles and deserts. More of this will be in the next entry.
And if you’re in a hurry, just buy the gluten flour in stores and do one of the gluten recipes. Instead of adding water to the gluten flour add broths and etc. to flavor.
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (Around 1/2'' thick)(Note: this process can be done on top of the stove boiling it in broths).
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground gluten is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Gluten Steaks, Roast and Strips A Cooking Method For Gluten Steaks
RE: Do the “gluten method” for making the gluten for this steak, roast and strips recipe.
Bake 1-2 cups raw gluten in a greased tin can such as (can stews cans) about 4" diameter or No. 2 1/2 size. This is important if you want a definite meat-like texture for these steaks. It's not necessary if you don't care for a more uniform look as seen below.
These definite steaks three factors are determine by:
1. +Gluten needs to be baked in large can (small cans let it raise too much, giving it a bread-like texture).
+ Gluten needs to be pounded out, but not washed out too much.
+Baked this at a low heat.
2. Place gluten slices in boiling broth. The liquid should just barely cover the gluten. Simmer 30 minutes to an hour. The broth should be almost gone. Press out as much liquid as possible either with spoon, through a strainer, or blot with paper towel. Place the gluten steaks on cookie sheet and in a 300-degree oven to dry out for about 30 minutes. After they have been in 15 minutes, turn them over. At this point, pound the steak with a meat tenderizer hammer (not so hard they fall apart) for cubed steaks if desired.
3. Dip steaks in beaten egg, evaporated milk (or just milk) or mono oil and "bread" in cracker, breadcrumbs, flour, or favorite shake and bake mix. (Flavor here) Then fry in mono oiled pan until browned on both sides and serve with gravy or sauce.
Ground Meat
2. Cooking methods for a ground meat texture
1. Place raw gluten on lightly oiled or greased cookie sheet (It will stick to pan.) Push from the center out and stretch on pan until gluten is fairly even. (around 1/2'' thick)
It will swell). For easier handling, let the raw gluten rest after it has been washed for about 5 minutes. Leave in some of the bran it has a better flavor and is denser.
2. Preheat oven at 350 and bake 15 minutes. By this time it will bubble up somewhat. Twist fork in bubbles and thick-raised areas so as to let out the steam. Cook thoroughly for another 15 minutes. Or until it springs back when you press it.
3. When there are no crisp areas, (and cooled) you can run it through a food chopper or meat grinder on the medium disk, or grate on any shredder (largest holes, or in food chopper, till the gluten takes on a ground meat texture. This can be stored in the refrigerator or freezer. It thaws very quickly. To make meat (gluten) balls some may prefer gluten done on the larger disk.
The ground-up gluten, may need a grinder or food processor is use in making: meatballs, patties, and sausages, in casseroles and in some desserts. It also can be an extender or stretch hamburgers etc.
Chops
Roast Method No 2
First Do the “Gluten Method” (the directions is in this blog)
Then, covering the balls of raw gluten with the beef-flavored liquids to cover. Cover pan with lid and let simmer 8 hours. Be sure it doesn't run dry! This method develops a beef roast-like texture. This can be done on top of the stove or in a 250-oven overnight. This is best served by slicing thin and topping with gravy.
Cooking Methods For Gluten Cubes and Strips
Roll out raw gluten with rolling pin: 1/2" thick for cubes: 1/4" thick for strips. Cut into cubes or strips with scissors. Drop gluten pieces into boiling flavored sauce. This enables the gluten to absorb flavor and hold their shape. Simmer 30 minutes. They will be spongy so you will need to dry them out before serving. Press out liquid and place in 300 oven for 30 minutes or until firm and chewy.
Ideas:
*Place a heavy heat-resistant weight on top of gluten pieces or roast when boiling. The dough tends to float and will not absorb all the liquids evenly.
*Many good stocks are in the health food sections of grocery markets and health food stores.
*Giving gluten a beef flavor: For every 1-2 cups ground gluten add 1 TBS beef seasoning, or 10-15 beef broth cubes.
*Vegetarian Ideas: For every 2 cups liquid add 1 tsp. soy sauce, OR: 1 TB Worcestershire sauce, or 1 tsp. Kitchen Bouquet or i.e. and 1 tsp. raw mono oil such as olive oil. The water ratio is usually 1/2 and 1/2...
Or, For every 2 Cups ground gluten + 4 cups liquid: Add Schilling’s Beef Stew Mix & Mushroom 1/2 package, Lipton Onion Soup Mix 1 package. Schilling’s Beef Base 2 - 4 TBS, Bouillon Cubes 2 (powder them), Wyler's Chicken Soup Base 4 TB and Colgins' Hickory Liquid Smoke 4 oz. (it give a barbecue flavor) and there are many other flavors.

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

RED POTATO SALAD & VEGETABLES

Red POTATO SALAD
A method recipe, add in egg i.e. if you like them in your potato salad. But, this recipe differs because it uses our FRESH garden herbs and your chosen vegetable.
INGREDIENTS
- 5 cups (about 1-1/2 pound) red-skinned potatoes, (has less starch-flavor differs) cut into 3/4-inch cubes
- 1/4 cup olive oil- 1/4 mayonnaise
- 1/2 cup low-fat buttermilk ( 3/4 teaspoon basil, curly parsley, celery seed or dried celery, dill, mustard seed etc. (if you don't like these herbs choose the one you like, top with paprika, )
- or, 3/4 teaspoon dried thyme leaves
- 0r, 3/4 teaspoon dried marjoram leaves
- 1/8 teaspoon celery seed or add in tiny cube celery bits
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1 small cucumber, peeled, seeded, and cubed (veggie choice might be?)
- 2 tablespoons chopped chives, green onions or Red onion.
DIRECTIONS
In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a
colander under cold running water. Drain well and cool down.
Meanwhile, place all the liquids and mix the mayonnaise in a large serving bowl. Slowly add the buttermilk, whisking until smooth. Stir in the some basil, thyme, marjoram, celery seed, salt (if desired), and hot pepper sauce. Stir in the cucumber and chives. Gently stir in the cooled and drained potatoes.
Serve warm, or cover and refrigerate 1 to 2 hours, or, cool in the freezer for 15 to 20 minutes. Cover and refrigerate. Leftover salad will keep in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/2 cup): Calories: 68, Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg, Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g Diabetic Exchanges: 1 Starch
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

STEAMED DUMPLINGS; CHICKEN-TURKEY- pork

Steamed Wonton Dumplings (It's wrapped and I love wrapped foods) Serve with brown rice.
Recipe Recipe Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 20 minutes
Yield: 33 dumplings
Ingredient:
1 pound ground pork or chicken-hamburger i.e or half tofu-veggie hamburger or 1/2 pork (Not recommend: to do all beef their too heavy)
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage
Bamboo steamer
In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
All right reserved; 2002 © PTSHERM
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.
http://www.colitiscookbook.com/main-course-recipes/steamed-chinese-dumplings-with-asian-dipping-sauce-serves-4/ (How to make the dough and the sauce.)

One comment:
Ohhh... These things are 2DIE4. Thanks for posting this delectable recipe! ☺
By Amateur Cook on STEAMED PORK DUMPLINGS on 8/24/11

AU GRATIN POTATOES

Be a smarter vegetarian. We need lots potatoes recipes. The potatoes have gobs of minerals such as potassium and the organic cheese is also a protein and get a bum rap by so called nutritionist. Some of the milk can be sub. with the same amount of sour cream, just as in funeral Au Gratin potato recipes...add it in place of the gravy, and be thickens with no gravy at all. Chopped herbs can be the garnish such as curly leaf parsley or chives instead of the onions.

INGREDIENTS: 6 russet potatoes, peeled and sliced into 1/4 inch slices1 medium onion, sliced into rings. Salt and pepper to taste; 1/2 cup butter; 1/2 cup all-purpose flour; 3/4 teaspoon salt; 3 cups milk or cream i.e.; 2 1/4 cups shredded sharp Cheddar Cheese; Preheat oven to 350* F.; Generously butter a 2 quart casserole dish.....© copyright 2006-11 by P.T. Sherman...All rights reserved...
Layer 1/3 of the potatoes into bottom of the buttered casserole dish. Spread with 1/3 of the onion slices, season with salt and pepper. Repeat these layers two more times.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Stir and cook until mixture is thick. Add all the cheese and continue stirring until it is melted.
You’re going to find that the sauce recipe makes quite a lot of sauce. If you don’t wan tot use all of it, just reserve it and refrigerate it. You can heat it later and pour it over veggies or even toast and sausage for breakfast.
Pour cheese sauce over the potatoes, sprinkle with paprika and cover the dish with aluminum foil.
Bake 1 1/2 hours in the 350 F. oven. (depends on oven to 400 F.)
Comments Are Always Welcomed.....that would include; COPYING; ANY OR PARTS of my POSTS FOR any"BLOG POSTS" ...ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman.. All rights reserved. Thanks

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.
...............
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.
..........................................
*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.,

CHEESE BROCCOLI CASSEROLE

STUDIES HAS SHOWN BROCCOLI IS NEED IN our DIET's ESPECIALLY IN CANCER problems. CHOOSE RECIPES THAT YOUR FAMILY WILL LIKE. http://earthsorganicnews.blogspot.com/2009/02/broccoli-reverses-diabetes-damages.html
This scrumptious dish has a crunch topping with cheese filling.
Prep Time 10 minutes; Total 40 minutes
1 pkg (6 ounce) of a chicken stuffing mix (Make up your own home made stuffings)
2 pkg. (10 ounce each) frozen broccoli florets, thawed, drained or make equivalent; to sub. fresh blenched using the most tender parts, no tough stems?)
1 Can 10 ounce) Condensed cream of mushroom soup
1 Cup sharp or reg. cheddar cheese (or, use a cheese dip).
Preheat oven; to 350 F Prepare stuffing mix as directed on pkg. Using only 3 tbsp. butter; Set aside.
Mix together the remaining ingredients in a 2 qt. baking dish; Then, top with the stuffing mixture .
Bake 30 minutes or until heated thoroughly
Makes 8 servings, (3/4 cups servings)
Garnish with sour cream, or, cream of mushroom soup. You can also make up a brown gravy and omitt the cheese topping.
The above link is my other blog with more details on broccoli...
Make your own stuffing mix: Left over whole wheat or half and half good bread, depending on how much us need and use add in poultry seasoning, celery, onion, salt, pepper all to taste and chicken broth just to moisten the ingredients.
Tell readers of your results or add to or another recipe of the same sort i.e...

VEGGIE MEAT SPREADS

Do you have left over meat especially on holidays? Keep this easy thrifty recipe.
Leftover Meat Spread Recipe (Method)
· Chopped meat in food processor; like, (baked chicken, turkey, beef, ham, Spam, hot dog, cold cuts, 6 eggs or even cooked organic flavored tofu)<---recipe is found in this blog (And, many choices of veg. meat can be used to make it a vegetarian spread.)
· Smaller chopped onion or green onions or fresh chives for color, + nutrients · ½ to1 stock chopped celery

Artichokes is great for the liver, good protein, fiber,
naturally balance, if organically grown, and, is good medicine

· Fresh, bit of parsley
· Salt and pepper to taste
· 2 tbls + mayo (enough to hold it altogether)
· Abt 1 tsp. mustard (optional, except for an egg salad)
· 1 tbls pickle relish or pickle (optional)
· Chopped Romaine Lettuce or Watercress
· Whole wheat bread, pita or, whole wheat wraps The ratio of measurements to ingredients depends on how much meat in your serving 4-6-8 etc.
This is about 4 servings per 2-cups meat. This is a great way to use leftovers and especially meat you don’t really care for dark, light, neck, tail end etc.
Have a handy small food chopper that can pulse the meat to desired constancy (don’t over pulse unless you want it for a fine spread for crackers i.e.)
First chop up the vegetables in a food chopper or a blender on pulse and a pickle if you don’t have relish. Leave out anything you don’t like and sub what you do like. This is basic. Pick up a small food chopper at Savors or another Thrift Store.
Eggs: I also make this same recipe up with 6 boiled eggs for egg salad using the same ingredients except for of course the meat.
Post Notes: Adding in black beans to your wraps. Rinsed cooked black beans can be added to the whole-wheat wrap, diced up a tomato or. Add salsa i.e. this adds more grams of fiber! After soaking beans an hour in hot water, salting the dry black beans cooked in onion-garlic and left over vegetable odds and ends of all my cooking boiling them in the soup mixture. After about 2 hrs. Read the direction on package for exact times, I then strain, rinse the beans discarding the odd and ends of all the vegetables to the garbage. I just want their nice flavors. You can use odd and ends of meat or broths for flavoring in a pinch too. (I use big freezer bags for the freezing veg. till I get enough to process as a broth.) The whole idea here is to add fiber to our diet that's hard to do. (25-35 g daily)
So, once a month I package in small snack plastic bag 1/2 cup of black beans in the fridge or freezer and put them in everything including just for snacks. (1/4 cup is 12 g of fiber that nearly 1/2 the fiber needed for the day)
.Bean protein in 1/4 cup is 11 grams... 1/2 cup is 22 really, who needs meat these little nuggets have all the protein need in vegetable form.
The rest of your fiber is in the vegetables and the wrap. Never eat meat without gobs of fiber to get far through the bowel with out any hang up.
 Total grams of fiber," take away from the "total calories" which will now equal the new total grams of calories.
 
RE: Read Daniel for the story of lrgumes and not eating meat. Why Eseu sold his birthright for legumes, they were that prized.

You will find legumes, as within nature, is a more correct balanced ratio than of meat when it comes to protein, and has more and a healier choice. Plant protein is blanced correctly, (not GMO,s) meat is not.

http://earthsorganicnews.blogspot.com/2008/09/history-of-eating-meatbible-ref.html