My daughter has asked for chicken nuggets so I will make those for everyone else and make myself salmon and broccoli.
That looks amazing. Did you make the seitan yourself?? I've been vegan since 1/1/16. A lot of wines (and other alcohols) are not vegan though so if you were going for a fully vegan dish, you'd need to check the wine you're using first. I use this website to checkFor dinner I enjoyed a vegan meal of "Boeuf bourguignon"
Instead of using beef, I used seitan, a vegan "meat"made with wheat gluten. I braised it in red wine with burgundy, garlic, onions, mushroom broth, and a bouquet garni of thyme, parsley, basil, savory, and bay leaves. I enjoyed this dish with a thick crusty bread which I used to sop up the rich sauce.
As a chef, I enjoy "playing" with food and although I am not vegan, I enjoy creating vegan versions of popular comfort foods.
Since I had a vegan dinner, I also had a vegan dessert. This ice cream was made with frozen bananas. It's really easy to make and it tastes just like a soft serve ice cream. To make this ice cream, peel some bananas, slice them, and put them in a zip lock bag to freeze. After they're frozen, run them through a food processor. Add some sugar. Vegans will use organic sugar that's naturally milled and certified to be free of bone char, Add some vanilla. Run it through a food processor and voila ... zero fat ice cream! I topped this ice cream with organic plum jam, shaved coconut, ground nuts, and a vegan made from scratch chocolate sauce.
@DC1346 I've been vegetarian for 7 years and though I eat dairy & eggs, I look for vegan recipes too.For dinner I enjoyed a vegan meal of "Boeuf bourguignon"
Instead of using beef, I used seitan, a vegan "meat"made with wheat gluten. I braised it in red wine with burgundy, garlic, onions, mushroom broth, and a bouquet garni of thyme, parsley, basil, savory, and bay leaves. I enjoyed this dish with a thick crusty bread which I used to sop up the rich sauce.
As a chef, I enjoy "playing" with food and although I am not vegan, I enjoy creating vegan versions of popular comfort foods.
Since I had a vegan dinner, I also had a vegan dessert. This ice cream was made with frozen bananas. It's really easy to make and it tastes just like a soft serve ice cream. To make this ice cream, peel some bananas, slice them, and put them in a zip lock bag to freeze. After they're frozen, run them through a food processor. Add some sugar. Vegans will use organic sugar that's naturally milled and certified to be free of bone char, Add some vanilla. Run it through a food processor and voila ... zero fat ice cream! I topped this ice cream with organic plum jam, shaved coconut, ground nuts, and a vegan made from scratch chocolate sauce.
Soy curls need to be rehydrated in a flavorful broth. Bring them to a boil and then let them simmer for about 15 minutes. After simmering, they get tender but instead of falling apart, they have the texture of stewed chicken meat. Since they are dehydrated, they will ABSORB the flavor and the color of the broth. Pictured below left - soy curls simmered in a Marinara Sauce. I later pulsed these in a food processor to make the "ground beef" for spaghetti bolognese. Pictured right are soy curls that were simmered in Frontier brand vegan beef broth to which I added some Vegemite.
Here is a dish of vegan chicken and dumpling stew. The dumplings were old school ... basically biscuit dough that I placed on top of the vegan chicken stew as it was simmering. Since the focus of this product was the use of soy curls (for a vegan forum), I didn't think to take better pictures of the dumplings. The soy curls had the same flavor and texture as STEWED CHICKEN. I used Frontier brand chicken bouillon for this product. I like the taste and flavor of this brand far more than any other brands I have tried.
This is a vegan chicken kung pao which is pretty much made the same way as real chicken kung pao save for the fact that I used soy curls rehydrated in a Frontier brand chicken broth which was simmered with minced garlic and fresh ginger. Since this product was already cooked, I made the kungpao sauce and then added the drained "chicken."
This is a vegan chicken satay which again features Butler brand soy curls. As with the kung pao, I rehydrated the soy curls in a vegan chicken broth with ginger and garlic. I then threaded them onto a skewer and lightly grilled them. I served them with a Thai chili-peanut sauce. It was GREAT and it actually looked like the real thing.
Sorry ...although I have come to specialize in vegan cuisine as a chef, I am not actually vegan. I initially got into this because I had a lactose vegetarian friend who told me that her doctor had told her to significantly intake her use of dairy products because she had high cholesterol ... so I went on a vegan diet for two years to create original recipes that she could use. I eventually went on to use these recipes to publish five cookbooks.
That looks amazing. Did you make the seitan yourself?? I've been vegan since 1/1/16. A lot of wines (and other alcohols) are not vegan though so if you were going for a fully vegan dish, you'd need to check the wine you're using first
Dress more warmly and heat your home up iF you're feeling chilly. You have to feel better for artie.nothing, really.. I am not feeling well. Had what I thought was an attack of colitis after midnight. Today, I am feeling horrible...I did go out for a couple of hours but nothing after that. Came home took a 2 hour nap, bit of a cough, just hanging out now..feeling kind of shivery .......
hate this feeling..having ginger ale and some saltines now...not hungry...although, I did have a few chips.. I crave chips when I am not feeling well...
This sounds delicious. Unfortunately, I'm diabetic and bananas are rather high in carbs. Since I've also just found out that I have a "sensitivity" to milk protein, I've been using a lot of Blue Diamond Unsweetened Almond Cashew Milk -- 1 g. of carbs per 8 ounce glass, thick and creamy, tastes great with stevia and unsweetened vanilla extract.As a chef, I enjoy "playing" with food and although I am not vegan, I enjoy creating vegan versions of popular comfort foods.
Since I had a vegan dinner, I also had a vegan dessert. This ice cream was made with frozen bananas. It's really easy to make and it tastes just like a soft serve ice cream. To make this ice cream, peel some bananas, slice them, and put them in a zip lock bag to freeze. After they're frozen, run them through a food processor. Add some sugar. Vegans will use organic sugar that's naturally milled and certified to be free of bone char, Add some vanilla. Run it through a food processor and voila ... zero fat ice cream! I topped this ice cream with organic plum jam, shaved coconut, ground nuts, and a vegan made from scratch chocolate sauce.
No-no-no-no-no ... it's NOT TVP ... it's dried bean curd ... similar but different.
I've never seen the Butler Soy Curls. Sounds interesting, though not sure what I think of the dehydrated idea. I have stayed far away from TVP.
Well the answer is yes and no. The manufacturer says no because of quality control reasons. The texture and consistency of the almond milk will be affected by freezing and thawing and yes, the changes will be noticeable since almond milk will separate irregularly creating lumpy milk. On the brighter side, freezing will not effect the safety or nutritional value of the milk. If you are going to use this as an ice cream base, you probably won't defrost it anyway.
This sounds delicious. Unfortunately, I'm diabetic and bananas are rather high in carbs. Since I've also just found out that I have a "sensitivity" to milk protein, I've been using a lot of Blue Diamond Unsweetened Almond Cashew Milk -- 1 g. of carbs per 8 ounce glass, thick and creamy, tastes great with stevia and unsweetened vanilla extract.
The carton says it shouldn't be frozen, but I'm wondering about running it through an ice cream freezer. Is this likely to work okay? It's not clear from the carton why it shouldn't be frozen.
Margret