I hardly ever use recipes and I think that when people can learn to cook healthy and simple without them they are able to make a habit. However, there are a few recipes that I do follow strictly:
(I have adapted the recipe but did not come up with it…but it has been in my head for so long I am not sure where to give credit)
Note: This is an amazing substance. Gluten flour is the protein part of flour. It is very high in protein. A cup can contain 80+ grams of protein. This recipe makes a meat substitute that can be used many ways. I make up 4 batches at a time about once a month and keep the extra in the freezer.
- 1 onion chopped fine
- 1/2 cup nutritional yeast (in bulk bins at Whole Foods)
- 1/2 cup wheat germ (probably cheapest in bulk bins at Whole Foods)
- 1 1/2 cups water
(I put all this in the blender to make sure the onion is really fine)
Pour this liquid mess into a bowl and add 2 1/4th cup gluten flour (also bulk bins at Whole Foods but can be purchased bulk other places)
Mix as much as possible and make a log. Wrap log in plastic wrap and put in the fridge for 8-24+ hours (until you get a chance to come back to it).
Bring 6 cups water and 1/2 cup soy sauce to a boil on the stove. Cut log into 1/2 inch slices, flatten with hands so they are even thinner and set them in the water. Boil on low for 1 1/2 hours.
Eat, fry, grind, freeze, bread or grill!
Here is the 2 part video tutorial:
(‘Standard Oil Pastry’ from book #4 of the Vegetarian Cookery series by Patricial Hall Black, M.S. and Ruth Little Carey Ph.D.)
This is soooo easy. I never made pie before I found this recipe. Other recipes claim to be fail-proof. … I did this pie with warm water just to try and it worked great. Not only that, it is trans-fat free!
- 2 cups unbleached white flour
- 1 tsp salt
- 1/2 cup oil
- 1/2 cup water
Mix flour and salt, then mix oil and water together and quickly add to flour mixture and stir till blended.
Roll out between wax paper sheets in two sections (for top and bottom).
Here is the video tutorial: