Guthrie’s Gluten Steaks with Gravy

Print Recipe
Guthrie's Gluten Steaks with Gravy
Author: Steve Guthrie
Servings
Ingredients
Broth Ingredients
Gluten Ingredients
Servings
Ingredients
Broth Ingredients
Gluten Ingredients
Instructions
  1. Combine broth ingredients in a large stock pot. Stir together and heat to a slow boil.
  2. Place gluten ingredients (EXCEPT the Vital wheat gluten) in a blender and blend at high speed.
  3. In a large mixing bowl, add vital wheat gluten to blended mixture and mix by hand until uniformly moist. Let rest for 2-3 minutes.
  4. Form into a roll or log about 2" in diameter. Slice pieces off roll, flatten with the side of the knife and drop into the hot broth.
  5. Simmer for 1 to 2 hours until tender and savory. Add additional water as needed.
  6. Store steaks in closed container with broth in the refrigerator.
For the Gravy
  1. Drain broth from gluten steaks. You should have about 4 cups broth. If you have less than 4 cups add water to make 4 cups. Set aside.
  2. Cook onions and mushrooms with 1 cup of the broth in a medium saucepan over medium heat until onions are tender.
  3. To the remaining broth add remaining gravy ingredients.
  4. Mix with whisk until there are no lumps. Add to the onion and mushroom mixture.
  5. Bring to a slow boil stirring constantly until gravy thickens.
  6. Arrange steaks in a casserole dish. Pour gravy over steaks and heat in oven until heated evenly.
  7. Serve and enjoy.
Share this Recipe
 

Very Veggie Cheese Chowder

Print Recipe
Very Veggie Cheese Chowder
Author: The Guilt-free Gourmet cookbook by Vicki Griffin.
Instructions
  1. Steam the potatoes, onions, and carrots in the 4 cups of water. Allow mixture to cool. *When potato mixture is blended while it’s hot it produces a slimy, gummy texture; in contrast, if the potato mixture is cooled and then blended, the soup has a better texture. It tastes great no matter how it is prepared.
  2. Blend cashews and the cooled potato mixture (including the liquid), until smooth and creamy. More water may need to be added to achieve smooth blending. Blend 2-3 cups at a time.
  3. In a separate pot, steam the broccoli or cauliflower until barely tender.
  4. Pour blended vegetables into the pot with the steamed broccoli.
  5. Add the seasonings.
  6. Stir well and simmer – DO NOT boil!
Share this Recipe
 

Veggie Chicken Noodle Soup

Print Recipe
Veggie Chicken Noodle Soup
Author: Margie Conner
Instructions
  1. In a Dutch oven or stock pot combine water, chicken style seasoning, garlic and all the veggies except the peas.
  2. Bring to a boil and simmer until veggies are just softening.
  3. Add dry Soy Curls and pasta.
  4. Continue to cook according to directions on pasta package. (See note about cooking rice pasta.)
  5. When pasta is finished cooking, add parsley, basil and peas.
  6. Bring back to a boil, if not boiling already, and serve.
Recipe Notes

If you are using a spaghetti, fettuccine or other long pasta noodle, feel free to break it up into more manageable lengths before adding to the soup.

 

If using Tinkyada brown rice pasta, boil for two minutes, stir and turn off heat. Cover and let set for 12-18 minutes, according to directions on front of package, depending on the type of pasta you are using.

Share this Recipe
 

Vegetable Lasagna

Print Recipe
Vegetable Lasagna
Author: Adapted from a recipe by Marcella Lynch in COOKING BY THE BOOK
Instructions
  1. Preheat oven to 350.
  2. To make sauce, steam cook veggies, except spinach and tomatoes, in a water over low heat until just tender. Add tomatoes and spinach and simmer for one-half hour.
  3. To make cheese sauce, Place water, cashews, and salt in blender. Wiz thoroughly. Add oil slowly until mixture thickens. Add lemon juice, pimiento and seasonings and whiz again.
  4. Crumble tofu into a bowl, pour in the cashew cheese and mix.
  5. Spray a long casserole with pan spray.
  6. Put layer of noodles in pan topping with a layer of tomato sauce, then cashew cheese mixture. Alternate three times ending with tomato sauce and a little cheese mixture drizzled over the top.
  7. Sprinkle with vegan parmesan, if desired.
  8. Cover pan with parchment paper and foil to seal in steam to cook the noodles.
  9. Bake in preheated oven for 45 minutes to an hour, uncovering during the last five minutes or so to let the top dry and brown a little.
Recipe Notes

You can precook your noodles if you want, but I don’t like handling and tearing cooked noodles. They can be so fragile! This is so much easier.

Share this Recipe
 

Vegan Maple Pecan Pie

Print Recipe
Vegan Maple Pecan Pie
Author: Andy from windattack.com – Adapted from The Real Food Daily Cookbook
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Lightly toast the pecans by spreading them out on a baking sheet and baking them at 350 degrees for 10 minutes. Remove and let cool. Take one half of the pecans and chop coarsely, leaving the other half in tact.
  2. Whisk together the maple syrup, brown rice syrup and arrowroot in a medium saucepan, then bring up to a boil, stirring often. Once boiling, reduce to a simmer and stir continuously for 5 minutes. Remove from heat.
  3. Combine the soy milk, vanilla, salt and flax seed in your blender and blend until smooth, about a minute. Let the mixture sit for about 5 minutes. It will become quite thick.
  4. Whisk the soy milk mixture into the maple syrup mixture until well combined. Fold in the pecans until well incorporated. Pour the mixture into a prepared pie crust and a level out with spatula.
  5. Bake for 50 minutes at 350 degrees until deep golden brown on top. The syrup may still be bubbling.
  6. Let cool thoroughly before serving.
Recipe Notes

Even though it is vegan, remember, it is very rich and needs to be saved for special occasions and shared.

Share this Recipe
 

Vegan Hermits

Print Recipe
Vegan Hermits
Author: Grammy Cook
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oven to 375 degrees.
  2. Mix dry ingredients (first 8 ingredients) in a large bowl and mix well.
  3. Put wet ingredients (next 3 ingredients) into blender container and blend until smooth.
  4. Add to dry ingredients and stir to mix.
  5. Stir in nuts.
  6. Drop by teaspoonfuls on an oiled cookie sheet and bake for 10-12 minutes.
Recipe Notes

This whole-grain recipe has no free fats in it. If you use date sugar, you will have a minimally processed dessert that tastes great! If you use date sugar, you may need to add a little more liquid to your batter.

Share this Recipe
 

Vegan Chicken Stew with Biscuit Topping

Print Recipe
Vegan Chicken Stew with Biscuit Topping
Author: Adapted from Cooking Entrees with The Micheff Sisters cookbook
Servings
Ingredients
Biscuit Topping
Servings
Ingredients
Biscuit Topping
Instructions
  1. For Stew: Prepare veggies and cook in water until almost cooked.
  2. Add frozen veggies, seasonings and Soy Curls, and continue to cook until tender.
  3. Mix the milk and corn starch or arrowroot together and stir into the cooked veggies.
  4. Cover and reduce heat to very low while making the biscuits.
  5. Stir lemon juice into milk and let set to curdle.
  6. Mix dry ingredients together well.
  7. Stir the milk into the dry ingredients and stir together until just moistened.
  8. Drop on the top of the stew by spoonfuls until the top of the stew is covered with the dough.
  9. Cover pan and continue to simmer until biscuits are cooked; approximately 10 minutes.
  10. Serve hot.
Recipe Notes

A word of caution: Most bouillon cubes contain quite a bit of salt, so this recipe can be overly salty.

Share this Recipe
 

Toasted Quinoa Tabbouleh

Print Recipe
Toasted Quinoa Tabbouleh
Author: Adapted from vegetariantimes.com
Instructions
  1. Rinse quinoa in fine mesh strainer under cool running water. Drain.
  2. Heat large skillet over medium heat.
  3. Add quinoa, and toast 10 minutes, or until moisture evaporates and quinoa is fragrant and golden, stirring constantly with flat-tipped spoon or rice paddle.
  4. Bring 21/2 cups water to boil in saucepan.
  5. Add ¼ tsp. salt, then add quinoa.
  6. Return to a boil, reduce heat to medium-low, cover pan, and simmer 
20 minutes, or until quinoa is tender and liquid is absorbed.
  7. Fluff quinoa with a fork, and transfer to large bowl to cool.
  8. Meanwhile, whisk together oil, lemon juice, garlic, pepper like seasoning, and remaining 1½ tsp. salt in small bowl.
  9. Stir tomatoes, parsley, cucumbers, green onions, and mint into cooled quinoa. Pour dressing over top, and toss to coat.
  10. Serve at room temperature, or cover and refrigerate until salad is cold.
Recipe Notes

Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.

Share this Recipe
 

Soft Molasses Cookies

Print Recipe
Soft Molasses Cookies
Author: Lindsay S. Nixon from happyherbivore.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix 1 cup oat flour, cornstarch, baking soda, salt and spices together in a mixing bowl until well combined.
  2. Add remaining ingredients and stir until combined.
  3. Set batter aside to rest while oven heats to 350F.
  4. Grease a cookie sheet or line with parchment paper.
  5. Drop 14 spoonfuls of batter on to the cookie sheet and bake 10-15 minutes, or until cookies are firm to the touch.
Recipe Notes

To make oat flour, whiz instant or rolled oats in your blender until it reaches a flour-consistency.

Share this Recipe
 

Six Layer Mexican Dip

Print Recipe
Six Layer Mexican Dip
Author: Tommy
Instructions
  1. Mix hummus, refried beans and first dash of garlic powder.
  2. Spread to touch sides of a glass 9.5″ x 11″ dish.
  3. Blend avocados, milk, salad dressing, salt, and second dash of garlic powder.
  4. Spread on the hummus mixture ⅕ inch away from edge of dish to that bean layer is visible. Continue spreading each layer slightly more away from the edge than the layer below.
  5. Sprinkle taco seasoning over the avocado mixture.
  6. Spread chopped tomatoes over taco seasoning.
  7. Mix cilantro, green onions, jalapeno peppers, and chopped dark green lettuce and layer on the tomatoes.
  8. Top with the chopped olives.
  9. Serve cold with crackers and corn chips.
Share this Recipe
 

Older posts «