Sunday, February 24, 2019

MY SEITAN "SALAMI" (WITH "PEPPERONI" VARIATION)

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I devised this recipe quite a few years ago, but never got around to sharing it until now.  I grew up in San Francisco, in a district with plenty of Italian grocery stores and delicatessens, as well as a father who was half Italian. Salami and pepperoni on crusty San Francisco sourdough bread or rolls were favorites during those pre-vegetarian days. Unfortunately, even to this day, commercial vegan versions leave me unsatisfied.

Over a number of years, I worked on this recipe until I finally came up with one that satisfied my memory of real Italian salami.  It's not hard to make and the ingredients are not hard to obtain. I hope you like it as much as we do!


Printable Copy

BRYANNA'S SEITAN "SALAMI" (WITH "PEPPERONI" VARIATION) 
© 2019 Bryanna Clark Grogan. All Rights Reserved.

This is a recipe that I devised many years ago. I grew up in San Francisco and used to love the real Italian salami there. So far, commercial vegetarian/vegan versions don't do much for me 

This recipe is baked (sort of like my seitan roasts, but it does not require all the kneading and resting.) The flavor is great, especially if you have the patience wait until the next day, and it slices very thinly, yet is moist. It freezes very well! 

DRY MIX: 
2 cups/10.4 oz./292g pure gluten powder (vital wheat gluten) 
6 Tbs oat bran 
2 Tbs instant (minute) tapioca (also known as "small pearl tapioca")
(See photos just below-- this is NOT the same thing as tapioca starch or flour!)
4 tsp paprika (can be smoked sweet paprika)
2 tsp dry mustard powder 
2 tsp onion powder 
2-4 tsp WHOLE black peppercorns 
1 tsp salt 





WET MIX: 
1 1/2 cup dry red wine (can be non-alcoholic) 
6 Tbs soy sauce (Please do not use Bragg’s liquid aminos instead-- they are not fermented, which means that they don’t have all the umami flavor of fermented soy sauce,)
1/4 cup water 
1/4 cup ketchup 
2 Tbs dark (roasted) sesame oil 
6 cloves garlic, crushed 
1 tsp Liquid smoke (IF you used plain sweet paprika and not smoked sweet paprika)

COOKING BROTH: 
1 3/4 cups water 
6 Tbs soy sauce 
1 Tbs olive oil 
6 cloves garlic, crushed 

Preheat the oven to 325°F. 

Mix the Dry Mix ingredients in a medium bowl, or in the bowl of your food processor, blending well. 


Mix the Wet Mix ingredients together in a blender. Add to the Dry Mix. Stir and then knead, or process until a soft dough forms. (If you have a food processor, use it-- it makes the mixing very fast and easy.) This just takes a few minutes-- it will seem too liquid-y at first, but will firm up. 


Divide the dough into 2 equal portions and roll them on a clean countertop into 2 rolls.


Roll and tie the dough tightly in doubled-up cheesecloth, as in the photo below (see about cheesecloth and twine at end of recipe)


Place the rolls side-by-side in a small roasting pan. 


Pour the Cooking Broth over them. Cover the pan (use foil if necessary) and bake for 1 to 1 1/2 hours, turning after 45 minutes, or until all the liquid is absorbed. 


Cool the rolls for at least 8 hours before using (you can freeze them after that, if you like). The flavor improves upon standing. Slice very thinly. 

VARIATION: 
SEITAN "PEPPERONI": 
Use only 2 tsp. of whole black peppercorns 
and add 1 tsp. freshly-ground black pepper. 
Add to the Dry Mix: 
1 tsp dried red chile pepper flakes 
1 tsp ground anise seed, 
2 pinches ground allspice 

To make "Pepperoni", proceed as above, but you may want to make 4 smaller sausage rolls.

Cheesecloth is loosely woven cotton gauze, originally used to wrap cheeses, but also used for crafts, cooking, straining and more. Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. Here's an article explaining all! 

For wrapping the sausages, I use a double layer of ordinary, all-purpose, household cheesecloth (#10 grade), available in most grocery stores, or dollar stores.
However, you can use a finer grade of cheesecloth if you prefer (#40 to 90 grade), in which case you will only need one layer. Kitchen Supply Co. is a popular brand and is available from kitchen and gourmet stores and many online kitchen supply stores. Unbleached varieties are now available. Beyond Gourmet is a popular brand and is available from many online sources.

White Cooking or Kitchen Twine is food-grade, biodegradable cotton twine. (There is also an unbleached variety.) It is indispensable for tying off small sausages and wrapping large sausages, seitan roasts, etc. before simmering. There are several common brands and spool sizes, and there are also convenient dispensers, such as spools and twine holders, available. Most kitchen supply and gourmet cookware stores will carry this product, and it is available widely online. Search kaboodle.com and amazon.com for a variety of brands, sizes, prices, and twine dispensers.

Enjoy!


Thursday, February 14, 2019

EASY SCOTCH & ORANGE MARMALADE TRUFFLES MADE WITH UNSWEETENED BAKING CHOCOLATE & MAPLE SYRUP

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Truffles in the snow

I always make some chocolate truffles for Brian on Valentine's Day, but I was a bit worried because we are, for all intents and purposes, snowed in, and I had no semisweet chocolate chipsleft in the house, which is what I usually use to make them. Our long, uphill, windey driveway is knee-deep in snow.  Our landlord's son tried to clear it with his machine and managed to clear the bottom area up to the first big curve, but his blade was too wide for the next part. So, no driving to the general store. Brian managed to trudge up the slippery hill to the mailboxes on foot and get our mail and precious bags of Books by Mail from the wonderful Vancouver Island Regional Library (which I worked for for 37 years), but we'll just have to make do with our (well-stocked) pantry, fridge and freezer for a few days.

Fortunately, I did have 6 ounces of UNsweetened baking chocolate in my pantry, and I thought this might actually be a good thing, since I eat a low-glycemic diet and use very little sugar.  So, I forged ahead and made a version of my usual truffle recipe with what I had available and what would suit my diet.  (To find an organic and fair trade unsweetened baking chocolate in your area, see this list. You're sure to find at least one brand from this long list in a local natural food store or supermarket.)

I normally use some nut butter in my truffles, but I only had peanut butter in the house. But I didn't want the peanut taste in this particular batch, so I used the same amount of medium-firm tofu, well blended, instead. Instead of a liqueur, I used a little bit of Brian's Glenlivet Scotch, and, for more flavor, some of our friend Harold's delicious homemade orange marmalade. I used a small amount of maple syrup as the sweetener, and decided to roll the truffle balls in ground walnuts.  They are delicious, and I hope you will try them and enjoy them as much as we did.


Printable Recipe

BRYANNA'S MAPLE SYRUP-SWEETENED SCOTCH AND ORANGE MARMALADE CHOCOLATE TRUFFLES

© 2019 Bryanna Clark Grogan. All Rights Reserved.
Makes 17 truffles
6 ounces/170 g unsweetened baking chocolate (see link to list of fair trade, organic brands in text above, highlighted in yellow)1/4 cup good-quality orange marmalade
1/4 cup real maple syrup
1/4 cup drained medium firm tofu OR extra-firm silken tofu
2 Tbsp. creamy non-dairy milk
2 Tbsp. good quality Scotch whiskey
ground walnuts (or other nuts of choice) for coating

Cut up the chocolate with a sharp knife into small pieces.  Melt the chocolate in a double boiler over simmering water, OR (my favorite method) in a Pyrex pitcher or deep bowl in the microwave on High for 2 minutes, then stir and cook 2 minutes more. When the chocolate is fully melted, stir in the marmalade.

In a blender or with a hand-held immersion blender, blend the maple syrup, tofu, non-dairy milk and Scotch until smooth. Stir into the chocolate mixture until full mixed. Refrigerate for several hours, or until the mixture is firm.

Have ready the ground walnuts in a shallow bowl. (I ground them in a food processor in short bursts-- you don't want it too finely-ground.) Scoop out  spoonfuls of the chocolate mix and roll into about 1" balls.  Roll in the ground nuts to lightly coat. Place the balls on a plate with a little space between them.  Refrigerate for at least another hour.


NOTE: I used to do my nutritional facts on Living Cookbook, but they just disappeared, with all my recipes on it (fortunately I keep copies in my  files online and off).  I have not found a satisfactory substitute yet, so I'm using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 for the time being.




Happy Valentine's Day! ❤️❤️❤️


Tuesday, February 5, 2019

VEGAN FRENCH TOAST (WITH NO NEED FOR EXPENSIVE EGG REPLACER PRODUCTS) WITH VERY LOW-SUGAR BLUEBERRY SAUCE

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My husband requested French toast for Sunday breakfast last weekend (I was out of ideas and asked him what would be a nice change from our usual tofu scramble).  Thinking on it, I decided to go with French Toast and make a simple, very low-sugar blueberry sauce to top it off, since I have a big bag of the berries in the freezer.

Now, lately I've been making French toast with Follow Your Heart/Earth Island VeganEgg, and, before that was available, I used TheVegg, which is no longer available in Canada.  The VeganEgg is good, but expensive in my area, so I decided to go back to my old tried-and-true French toast batter made with simple, inexpensive products that I always have in my house, and I'm pretty sure that most vegans have available.

Well, we enjoyed this just as well as the recipes using the more expensive options, so I think I'll stick with this easy and inexpensive recipe.


Printable Version

REVIVING MY OLD INEXPENSIVE VEGAN FRENCH TOAST RECIPE, WITH 3 COOKING METHODS AND VERY LOW-SUGAR BLUEBERRY SAUCE
Serves 2-3  
© 2019 Bryanna Clark Grogan. All Rights Reserved.

Ingredients:
6 slices slightly stale bread of choice (I use sprouted wheat or multi-grain bread, such as Silver Hills brand.)
BATTER:
1 cup non-dairy milk, such as soy, nut or oat milk
6 T. more vegan milk plus 2 T. lemon juice (OR 1/2 cup orange juice)
1 T. whole golden flax seeds
2 tsp. powdered egg replacer (Ener-G Egg Replacer or Orgran No Egg™ Egg Replacer are easy to find.)
1/2 tsp. vanilla extract or paste
1/4 tsp. salt OR kala namak (aka black salt) for a more eggy flavor and aroma
A few gratings of nutmeg
OPTIONAL: 1/4 tsp. cinnamon
2 tsp. grated orange or lemon zest
BLUEBERRY SAUCE:
3 cups frozen blueberries, thawed
1 1/2 T. vegan sugar
2 tsp. cornstarch dissolved in 1 T. water
OPTIONAL:
2-4 tsp. grated orange or lemon zest


METHOD:
Blend together the batter ingredients in a blender until smooth. Soak the bread slices in this mixture in a 9 x 13” shallow baking pan. Turn the slices over a few times to make sure they are evenly soaked.

Baking:
Preheat the oven to 500°F. Place the soaked slices on a nonstick or lightly-oiled DARK cookie sheet (dark pans brown better). Spray the tops with a little bit of oil from a pump sprayer, too. Bake 10 minutes in the bottom third of the oven (use convection, if you have it), then turn and bake about 5 minutes more, or until golden brown and a bit crispy on the underside.



Using an Electric Skillet:
This is my new favorite method, as it is an energy saver.  I have a rectangular electric skillet that I found in a second-hand shop-- similar to this one:  



It works wonderfully for pancakes and French Toast, and many other dishes, though I bought it originally to simmer batches seitan cutlets, etc.. Set the temperature of your skillet to High or 400°F.  Spray the pan with oil and carefully add all 6 of the soaked pieces of bread to the skillet, if it's a large one-- otherwise you will have to cook them in two batches.  When the undersides are nicely browned, turn the bread slices over and cook until that side is also browned.  Serve immediately with the Blueberry sauce (below) or your favorite toppings, such as maple syrup.

Using a Skillet on the Stovetop: This is basically the same as the Electric Skillet Method above, except that you will need a couple of stovetop skillets (well-seasoned cast iron, if possible, or whatever is your favorite), and you will have to adjust the heat as you go, so that the toast doesn't get browned too fast, without cooking the interior properly.

WHILE THE FRENCH TOAST IS BAKING OR PAN-FRYING, make the simple Blueberry Sauce. Mix all of the sauce ingredients in a saucepan and stir over medium-high heat until thickened and bubbly; OR microwave in a medium, deep microwave-safe bowl (deep in order to avoid splashes) for about 2 minutes, or until thickened and bubbly. Serve hot over the French Toast.

NOTE: I used to do my nutritional facts on Living Cookbook, but they just disappeared, with all my recipes on it (fortunately I keep copies in my  files online and off).  I have not found a satisfactory substitute yet, so I'm using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 for the time being.

Nutrition Facts
Servings: 3
Amount per serving
Calories387
% Daily Value*
Total Fat 6.8g9%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 564mg25%
Total Carbohydrate 69.3g25%
Dietary Fiber 13.2g47%
Total Sugars 27g
Protein 14.4g
Vitamin D 0mcg0%
Calcium 56mg4%
Iron 3mg18%
Potassium 448mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 

Enjoy!



Thursday, January 24, 2019

THE SPIRITUAL BACKGROUND OF VEGAN “MEAT OF THE FIELDS” AND SEA-MEAT SEITAN RECIPES

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THE SPIRITUAL BACKGROUND OF VEGAN “MEAT OF THE FIELDS” 

Originally posted on Vegan Mainstream by Bryanna Clark Grogan on January 21, 2014 
© 2019 Bryanna Clark Grogan. All Rights Reserved.

Here are some recipes that I developed for the Vegan Mainstream Cookbook Club as their "January Chef" in 2014.  This entailed writing an article, with recipes and photos, and doing a video chat with the wonderful and patient Stephanie Redcross and Emma Laroque.
If you'd like to see the video of the live chat, it's available here. It was fun chatting with Stephanie, who is in Georgia (USA) and Emma, who lives across the Straight, not far from where I live!




I grew up in California, most of that time in San Francisco, within walking distance to Fisherman’s Wharf. The majority of the rest of my life has been spent on the West Coast of British Columbia (pre-and-post-vegan). My father was Peruvian, with an Italian mother. These facts alone might explain why I have seafood cravings to this day, 25 years after becoming vegan.
Some vegans, the ones who turn up their noses at any sort of replication of animal proteins, might say “get over it and eat some nori seaweed” (which I do from time to time), but inventing dishes is my craft, if you will. I can’t help being inspired by memories of the delicious meals of my past. I have a keen memory for outstanding meals—the tastes, smells and textures of certain dishes.
Don’t get me wrong—I love beans and grains, nuts and vegetables, and we eat them regularly and enthusiastically. But certain dishes of one’s culture, family background, holiday customs, and where we grew up stick with us, conjure up wonderful memories and feelings of comfort and pleasure. To deny these feelings, especially those of another vegan, out of some effort to be “pure”, even when no animal is harmed, seems misguided to me.
BACK IN TIME
Interestingly, (considering the “purity” angle), fine vegetarian cuisine developed first in Buddhist monasteries. The importation of Buddhism from India during the Han Dynasty (C.E. 58-75) influenced the development of a sophisticated vegetarian cuisine, since one of the five abstentions of orthodox Buddhism is an injunction against taking life. According to Hsiang Ju Lin and Tsuifeng Lin in their book "Chinese Gastronomy" (Hastings House, NY, 1969):
Buddhists are vegetarians, consequently a small pocket of gastronomy has developed, fascinating in its attempt to create the ordinary flavours and appearance of fish and meat by using vegetarian ingredients. The Buddhists, whether monks or ordinary people, mingled freely with the non-vegetarians, and because the manners of Chinese society are all-embracing and diffuse, felt obliged to provide food which looked and almost tasted like meat. This was a sign of hospitality.”

Wealthy ladies would make pilgrimages to the city temples, having ordered a vegetarian lunch in advance. (This was apparently one of the few occasions on which wealthy women could go out by themselves.) The authors continue:
The school of cooking which originated in the temple kitchens expanded and was taken up by the Yangchow cooks, specializing in delicate pastries and noodles. The challenge of simulating textures and appearance was irresistible. They were, in fact, able to reproduce even the intricate diamond pattern of duck skin, by lightly scoring smooth bean curd and filling in the cuts with a soy sauce mixture. Vegetarianism, which had originated for ethical reasons, finally became the gastronome’s business, and fell into the fine hands of the pastry cook.”

The pious Buddhist Emperor Wu (Wudi) of the Liang dynasty (also known as the Southern Liang Dynasty, C.E. 502-557), who donned monk’s robes several times throughout his reign, wrote an essay entitled "Forsake Alcohol and Meat", in which he urged Buddhists to become vegetarians. He modelled much of his rule after the Indian Buddhist Emperor Ashoka of the Maurya Dynasty (273 -32 B.C.E), establishing Buddhism as the state religion of China, and prohibiting monks from drinking wine and killing animals. From that time on, vegetarianism in China was linked with the Buddhist prohibition against taking life. To this day, many Chinese and Japanese Buddhists sects prohibit eating meat.
Although tofu and other Chinese soy products are strongly associated with Chinese vegetarian cuisine, it is less well-known that wheat gluten may have been introduced into Chinese cuisine as early as during the reign of Emperor Wu (see paragraph above). The making of a sort of proto-gluten is described in the Chhi MinYao Shu ("Notes on Miscellaneous Affairs"; C.E .544[Liang Dynasty]).

Eventually, wheat gluten was called mien chin, meaning “the sinew of flour”, and was a well-established term by the Sung period (C.E. 969-1279), mentioned in writings of the time. A passage about iron and steel from Shên Kua’s Mêng Chhi Pi Than ("Dream Pool Essays", C.E. 1086) reads: “Steel is to iron as mien chin (gluten) is to mien (flour). It is only after thoroughly washing the dough that gluten is revealed.”
Gluten was mentioned over the centuries by many writers and scholars, even in novels, such as Hsi Yu Chi ("Journey to the West", C.E. 1570) and Ju Lin Wai Shi ("The Unofficial History of the Literati"— C.E. 1740.). This indicates that gluten was accepted outside of the circle of Buddhist ascetics. Recipes for cooking gluten are found in the major culinary works of the Yuan to the Qing (Chhing) Dynasties (C.E. 1279- 1912).

Over the centuries, Chinese chefs devised ever more elaborate recipes for meatless “meats”, “seafood”, and “poultry”. Stella Lau Fessler, in her book "Chinese Meatless Cooking", wrote: “To a Chinese cook, imitating certain meat dishes with non-meat ingredients is not simply a matter of replacing the meat. It is instead an effort to show off the great culinary art of China, to make the impossible possible.”
So, this is nothing new, obviously, and we vegan cooks who devise modern homemade meat and seafood substitutes have a great example and proud lineage to follow.
IT’S ALL IN THE NAME
What do we call these products, anyway? “Meat analog” or “meat alternative” or “meat substitute” sound dull and unappetizing, and “gluten”? Well, I’ll let my friend David Lee, founder of the Field Roast Co. from Seattle, explain why he coined another term for it: “You know, gluten, the word for wheat protein, is kind of an odd word. I think it’s kind of an unfortunate word. I wish it wasn’t called gluten because gluten is kind of—you know, ‘glue-tahn’—it’s just kind of an ‘uhh’-sounding word. It’s a word that I actually try to avoid.”
As you probably know, David calls his products “grain meat”. He explained to me: “…meat wasn’t exclusively associated with animal meats, or animal flesh. As a matter of fact, I think you can find in any dictionary that the word ‘meat’ used to mean  ‘food’ or ‘meal’, and also meant ‘substance’ (as in ‘the meat of the story’ or ‘the meat of the matter’). Think also of the word ‘nutmeat’ and how soy was called ‘the meat of the field’ in China.”
He also points out how milk is not exclusively dairy-based anymore—there are bean milks, like soy; grain milks, like oat and rice; seed milks, like quinoa, hemp and flax; and nut milks, such as almond, cashew, coconut and hazelnut. Soy why not “grain meat”, “nut meat”, soy meat”, etc.?
IN THE KITCHEN AGAIN
Delicious modern gluten/seitan/grain meat-based recipes abound on the Internet these days (often with the addition of other grain and legume flours), and in the pages of vegan cookbooks, but it’s difficult to find good recipes to satisfy those seafood cravings I was mentioning before. There are fewer seafood sub recipes online, and there are commercial products that I’ve read about, but they never seem to be available where I live. So I have had to devise my own recipes. There’s a “salmon” recipe in my bookWorld Vegan Feast (Vegan Heritage Press, 2011), but what I miss the most is shellfish—not only the taste, but the texture. The basic recipe I’m going to share with you below is satisfying to me, versatile, inexpensive, freeze-able and relatively easy to make. (I’m also including some favorite recipes using the basic product.) I hope you will enjoy these homemade products as much as I do, and devise your own recipes for using them.

Printable Copy
BRYANNA’S GRAIN SEA-MEAT
© 2019 Bryanna Clark Grogan. All Rights Reserved.
INGREDIENTS:
Mushroom/Kombu Broth: (Make this first and cool thoroughly
.)
5 1/2 cups boiling water
10 medium-sized dried shiitake mushrooms or Chinese dried black forest mushrooms
1/3 cup dried boletus, mixed wild, or porcini mushrooms
(or, if necessary, use about 16 shiitakes or Chinese mushrooms and omit the boletus or porcini)
1/2 oz dried kombu seaweed
Dry mix:
2 cup pure gluten powder (vital wheat gluten) (See this link for how to tell if you have the right product)
1/2 cup chickpea flour, white bean flour, soy flour, or urad dal flour
2 teaspoons sugar
1 teaspoon onion powder
1/2 teaspoon garlic granules
Wet Mix:
1 1/2 cups cold Mushroom/Kombu Broth (see above)
12 oz extra-firm regular (NOT silken) tofu, broken up
1 tablespoon oil
1 teaspoon salt
Cooking Broth:
3 1/4 cups hot Mushroom/Kombu Broth (see above at top of ingredient list)
1 tablespoon vegetarian “oyster” sauce (see recipe and info for commercial brands below)
1 teaspoon onion powder
1/2 teaspoon garlic granules
DIRECTIONS:
Mushroom/Kombu Broth (Make this first and cool thoroughly):
Soak the mushrooms and kombu in the boiling water, covered, for about 30 minutes, then strain. Freeze the mushrooms for future use in recipes, if you have no use for them right away. Discard the kombu.
To cool off the broth quickly, place it in a shallow dish or bowl and place in the freezer until cool. DO NOT use hot broth in the Wet Mix! Hot liquid will make the seitan stringy.
For the Wet Mix, blend all of the ingredients until very smooth in a blender or food processor.
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the cooled Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between, use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the covered container, then plug it in again for another knead, then remove it.) Let rest for about 1 hour, covered.


Divide the dough into 4 equal pieces. Roll each one out on a clean countertop with a rolling pin to make a rectangle about 3/4-inch thick. Cut each rectangle into 4 squares (more or less). Roll the squares out to about 3/8″-thick. The pieces will be thicker after cooking. Repeat until you have rolled all the dough out this way:

Preheat the oven to 300°F.
Place the seitan squares in 2 oiled 9×13″ baking pans. The squares can overlap a bit. Pour half of the Cooking Broth over the seitan in each pan. Cover with foil. Bake 30 minutes. Turn the cutlets over, cover and cook 15-30 minutes more. (You just want to let the cutlets absorb all of the broth, not really brown them, so keep an eye on them.) Separate them carefully. Cool them before proceeding. (You can place them on a platter and cool them quickly in the freezer, if you wish.)

To cut the Sea-Meat Scallops:
Cut as many rounds as possible out of the cooled seitan squares with a 1″ wide or slightly smaller round cookie cutter. (I had to buy a set of round cookie cutters in order to obtain one of this size).

Grind the scraps coarsely in a food processor to use for Chopped Sea-Meat (clam substitute). NOTE: All seitan freezes well.









Nutrition (per serving): 98.3 calories; 22% calories from fat; 2.6g total fat; 0.0mg cholesterol; 140.0mg sodium; 73.8mg potassium; 5.3g carbohydrates; 0.5g fiber; 1.3g sugar; 14.1g protein; 2.1 points.
******************************************************

White "Clam" sauce using ground "Sea-Meat"

HOMEMADE VEGAN “SEAFOOD” SATISFIES SOME NOSTALGIC CRAVINGS

Printable Recipe
BRYANNA’S ITALIAN VEGAN PASTA WITH WHITE “CLAM” SAUCE
© 2019 Bryanna Clark Grogan. All Rights Reserved.
Serves 5
This is a “veganization” of an old favorite from my childhood. I cut the olive oil down as far as I could, but you MUST have some in this sauce! You can serve this with a vegan parmesan substitute, but this type of dish is normally eaten without cheese.
INGREDIENTS:
1 lb linguine, spaghetti or other pasta of choice (I used farfalle or bowtie pasta in the photo)
1/4 cup good extra virgin olive oil
1 medium onion, minced
6 cloves garlic, minced
Optional: a few pinches of dried oregano or basil
1 cup Vegan “Sea Stock”
(see recipe below)
1/2 cup dry white wine or white vermouth (can be non-alcoholic)
1/2 teaspoon salt
2 cups
(loosely packed) Chopped Sea-Meat (see this link)
1/2 cup chopped fresh parsley
Optional: freshly-ground black pepper to taste, or pinch of red chile pepper flakes
 DIRECTIONS:
Place a large pot of water on to boil for the pasta.

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking. Add the onion, stirring, until starting to be golden, about 4 minutes. Add the garlic, and optional herbs, if using. Cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in the Vegan “Sea Stock” and wine, and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
Cook the pasta in the pot of boiling salted water until al dente, then drain in a colander.

While pasta is cooking, stir the Chopped Sea-Meat into the sauce and simmer, covered, stirring occasionally, 4 to 6 minutes. Remove from heat. Taste for salt.

Immediately add the drained pasta to the sauce along with the parsley, then toss until combined well. Add optional pepper, if desired. Serve immediately.
Nutrition Facts
Nutrition (per serving): 551.0 calories; 22% calories from fat; 14.3g total fat; 0.0mg cholesterol; 440.0mg sodium; 338.0mg potassium; 77.9g carbohydrates; 3.5g fiber; 4.3g sugar; 23.8g protein; 11.5 points.




Printable Recipe
BRYANNA’S VEGAN “SEA STOCK” © 2019 Bryanna Clark Grogan. All Rights Reserved.
Yield: 4 cups
This is a handy recipe for vegan “sea-meat” recipes.

6 cups hot water
10 medium dried shiitake or Chinese black forest mushrooms
1/2 oz dried kombu seaweed
2 teaspoons light miso
1 1/2 teaspoons vegetarian “oyster” sauce
(see recipe and info on commercial brands below)
1 teaspoon salt
 Simmer the mushrooms and kombu, covered, in the water for 30 minutes. Strain in a colander. Save the mushrooms for another dish, if you like. Discard the kombu. Stir in the miso, vegetarian “oyster” sauce, and salt. Dissolve thoroughly. Strain through a fine sieve. Refrigerate.
Nutrition Facts
Nutrition (per 1/2 cup): 18.6 calories; 6% calories from fat; 0.2g total fat; 0.0mg cholesterol; 318.5mg sodium; 75.3mg potassium; 4.3g carbohydrates; 0.6g fiber; 1.5g sugar; 0.7g protein ; 0.3 points.

Printable Recipe

BRYANNA’S ANGEL HAIR PASTA WITH VEGAN “SCALLOPS” AND EDAMAME 
© 2019 Bryanna Clark Grogan. All Rights Reserved.
Servings: 6
This is deliciously simple Italian way to showcase your Sea-Meat Scallops. If you want a more “fishy” flavor, add a tablespoon or so of dulse or nori flakes to the sauce.
INGREDIENTS:
12 oz. Capelli d’Angelo (Angel Hair pasta– can be whole grain)
2 cups frozen or fresh shelled edamamé (green soybeans)
2 tablespoons good extra virgin olive oil
32 Sea-Meat Scallops
(see recipe above)
1/4 cup Seasoned Flour (see recipe below)
2 green onions, chopped
4 teaspoon minced garlic
(depending on your taste!)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1 1/2 cups Vegan “Sea Stock” (see recipe above)
1 1/2 cups dry white wine or white vermouth (can be non-alcoholic)
Optional:1 tablespoon vegetarian mushroom-based “Oyster sauce” (see recipe and info on commercial brands below) salt and freshly-ground black pepper to taste
)

Serve with:  
lemon wedges
vegan parmesan  

DIRECTIONS:
Place a large pot of water on to boil. When it boils, add the pasta and the thawed edamamé to the water and set the timer for 4 minutes. In a bowl, mix the Seasoned Flour with the Scallops until they are all coated.
Heat the olive oil in a large, heavy nonstick skillet. When hot, add the Scallops, green onion, and the garlic and quickly stir-fry over high heat until the Scallops are slightly seared. Add the Vegan “Sea Stock”, wine, herbs and salt and pepper to taste (and the “Oyster” Sauce and seaweed flakes, if using) to the skillet. Cook briefly at high heat.

Drain the pasta and edamamé when done and add to the skillet. With a large spoon and a pasta rake, toss the contents of the skillet while it cooks. You want the pasta to absorb most of the sauce, with just enough left so that it isn’t dry. Quickly divide the pasta evenly into 6 warm pasta bowls. Serve with salt, pepper, lemon wedges, and vegan parmesan substitute.
Nutrition Facts
Nutrition (per serving): 478.0 calories; 20% calories from fat; 11.2g total fat; 0.0mg cholesterol; 338.8mg sodium; 602.4mg potassium; 61.2g carbohydrates; 5.5g fiber; 3.7g sugar; 55.7g net carbs; 25.5g protein; 9.7 points.
BRYANNA’S SEASONED FLOUR
Yield: 2 1/4 cups
Have some of this in your refrigerator at all times for costing vegetarian proteins before browning– it adds great flavor!
2 cups whole wheat, or other wholegrain, flour
1/4 cup nutritional yeast flakes
1 teaspoon salt
OPTIONAL: 1 teaspoon onion powder, 1 teaspoon garlic granules and freshly-ground black pepper to taste. Other spices can be used, according to the type of recipe you are making.
 Mix together the flour, nutritional yeast flakes, salt, and, optional onion powder and black pepper, if using. Store in a covered container in the refrigerator.
Nutrition Facts
Nutrition (per 2 tablespoons): 50.4 calories; 5% calories from fat; 0.3g total fat; 0.0mg cholesterol; 105.7mg sodium; 89.6mg potassium; 10.2g carbohydrates; 2.1g fiber; 0.1g sugar; 8.2g net carbs; 2.7g protein; 0.6 points.



Printable Recipe
BRYANNA’S FRIED SEA-MEAT “SCALLOPS” ON ASPARAGUS WITH LEMON-GARLIC SAUCE
Serves 4

© 2019 Bryanna Clark Grogan. All Rights Reserved.
This recipe goes quickly, so make the sauce first and keep it warm, and have the asparagus steaming while you fry the “Scallops”.
INGREDIENTS:
Lemon-Garlic “Butter” Sauce:
4 teaspoons vegan butter
4 cloves garlic, minced
2 cups light vegetarian “chicken” broth (do not use a very salty type because you have to reduce it—try using 1/2 as much powder or paste as you would normally)
2 medium organic lemons, grated zest and juice
1/2 tablespoon cornstarch mixed with
1 tablespoon water
Optional Finish:
4 teaspoons vegan butter
Additional:
2 lbs. fresh asparagus, trimmed and steamed until tender, but not mushy
Fried “Scallops”:
32 Sea-Meat Scallops (see recipe above)
whole wheat flour for dredging
1 cup plain soy, hemp, or nut milk mixed with
1 tablespoon lemon juice
2 cups panko
(Japanese breadcrumb– look for Ian’s Whole Wheat Panko Breadcrumbs, if you prefer whole grain. Amazon carries them.)
oil for frying
DIRECTIONS:
To make the Lemon-Garlic “Butter” Sauce:
Heat the first 4 teaspoons of vegan butter in a nonstick skillet over medium-high heat. Add the garlic and stir with a wooden spoon JUST until the garlic begins to turn golden. Add the broth and the zest and juice of the lemons. Bring to a boil over high heat.

Turn down to a high simmer and cook it down to 1 1/4 cups (important!). Stir in the cornstarch mixture and stir until thickened. Stir in the remaining 4 teaspoons of vegan butter, if using. Remove from heat and cover to keep warm.

To fry the “Scallops”: While the asparagus is steaming, set up shallow bowls with the whole wheat flour, the milk and lemon juice mixture, and the panko breadcrumbs in a line on your counter. Dredge the “Scallops” in the flour, then the curdled milk, and then coat all over with the panko. Place on a parchment-lined cookie sheet, not touching.

Heat an inch or so of oil in a large heavy skillet. When hot, add the coated scallops, turn the heat to medium-high, and fry until crispy on both sides. Drain on paper towels.


To Serve: Distribute the steamed asparagus on 4 plates. Pile 8 fried “Scallops” over each pile of asparagus. Drizzle warm Lemon-Garlic “Butter” Sauce over each serving, and serve more on the side.
Nutrition Facts
Nutrition (per serving):
321.4 calories; 14% calories from fat; 5.3g total fat; 0.0mg cholesterol; 601.4mg sodium; 741.8mg potassium; 61.0g carbohydrates; 9.9g fiber; 11.7g sugar; 13.3g protein; 6.1 points.



Printable Recipe

VEGETARIAN “OYSTER” SAUCE:
Chinese oyster sauce is a favorite flavoring, thick, rich-tasting, and slightly sweet. I use the vegan version frequently to coat plain tofu for use in stir-fries and fried dishes instead of chicken, and, of course, it’s essential in some Chinese dishes. As well, it can add rich flavor to homemade seitan/grain meat. If you can’t buy it, it’s easy to make a very acceptable substitute.


You can find commercial vegetarian versions, made with mushrooms, in some Asian groceries and large supermarkets (and online, including at amazon). Sometimes it is labeled “vegetarian oyster sauce” or “mushroom oyster sauce”. It is also marketed as “vegetarian stir-fry sauce” (Lee Kum Kee brand). It keeps for a long time in the refrigerator. However, it can be difficult for people in some areas to find, so I am giving you a recipe for a homemade version.
BRYANNA’S HOMEMADE CHINESE VEGETARIAN MUSHROOM “OYSTER” SAUCE (ALSO KNOWN AS “VEGETARIAN STIR-FRY SAUCE”
Makes 18 liquid oz., or about the same as a commercial bottle
© 2019 Bryanna Clark Grogan. All Rights Reserved.
NOTE ON MUSHROOMS: For the dried mushrooms, you don’t need expensive shiitakes—just use the inexpensive dried Chinese mushrooms (or Chinese forest mushrooms) that are easily available. Snap off the stems and discard them, then grind the mushrooms to a powder in a DRY, clean blender or coffee/spice grinder.

1 1/2 cups boiling water
6 tablespoons ground dried Chinese mushroom
(see note above)
6 tablespoons Chinese brown bean sauce or paste OR use 5 tablespoons mild brown miso + 1 tablespoon water
6 tablespoons soy sauce
6 generous tablespoons brown sugar
1 tablespoon cornstarch (can be organic) dissolved in
1 tablespoon cold water

 (IMPORTANT: leave the plastic cap out of the center hole in the blender lid and cover it with a folded towel, so that the hot liquid doesn’t explode.) 

Pour into in a medium saucepan and heat to boiling over high heat. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar or bottle in the refrigerator. Since it is quite salty and sweet, it should keep for several months.
NOTE: You can, alternatively, microwave the mixture, with the cornstarch, in a medium bowl and cook on 100% power for about 1 minute, then whisk. Repeat until thickened and store as above.

Enjoy!