Tuesday, July 31, 2007
RANDOM HAPPENINGS AND MEALS ON DENMAN ISLAND; FAVORITE LOWFAT "BUTTER"
My Seitan "Ham". I wanted my guests (Lydia is a vegan personal chef) to try my vegan seitan "ham", so I made some and served it in the traditional manner. (Update: I'm still planning a seitan cookbook and this recipe will be in it.)
Snap peas from our garden, stir-fried with Soy Curls (see here for info). The recipe, which I made for a casual lunch for our guests one day, is adapted from the Tofu with Snow Peas recipe in my book "Authentic Chinese Cuisine for the Contemporary Kitchen".
Strawberry Crepes or Blintzes. Blintzes are crepes (my vegan Tofu Crepes from my book "Soyfoods Cooking for a Positive Menopause", in this case) filled with cottage cheese and are supposed to be folded into bundles and browned in a bit of butter, but I usually bake them instead. I make my own Tofu Cottage Cheese . For fancier filled crepes (like the bottom photo), I use my Tofu Cashew Ricotta from my book "Nonna's Italian Kitchen". You could also use a commercial tofu "cream cheese", such as Tofutti or Sheese brands (or my new Okara/Cashew Ricotta).
My low-fat "Corn Butter". After the excesses of this last week, I'm trying to stay on Weight Watcher's Core Plan as much as possible, so I made some of my "Corn Butter", so I don't have to feel guilty when I "butter" a piece of DH's fresh-baked wholewheat bread!
I have fooled around with low-fat "fake butters" for years. This is my current favorite (Update, 2012: it still is!)-- tastes very good, melts and only 13.5 calories per tablespoon! NOTE: Don't try to use this for baking or frying, etc., instead of butter or margarine, though-- it's only meant for spreading, topping potatoes, etc.
UPDATE, 2011: To make this spread richer, but still fairly low-calorie, add 1/2 cup of your favorite vegan "buttery spread" (see the recipe for my homemade vegan palm oil-free "Buttah") to the full recipe (or 1/4 cup to the half recipe at the end). Add it after you have blended it smooth and blend a little more. Then refrigerate as usual. This makes a spread with about 40 calories per tablespoon instead of about 100 for butter or margarine.
BRYANNA'S COCONUT-CORN SPREAD (butter substitute for spreading on breads, potatoes and vegetables, etc.)
Yield: about 2 cups
This spread is easy, inexpensive, and needs no exotic ingredients. It can be soy-free. It melts when spread on hot food and has a clean rich taste.
1/3 cup yellow cornmeal
1/3 cup cold water
2/3 cup hot water
1/2 cup warm water
1/2 cup finely shredded UN-sweetened coconut
1/3 cup nondairy milk
2 teaspoons lemon juice
1 1/4 teaspoons salt
Mix in a microwavable bowl or a small saucepan, mix the cornmeal and 1/3 cup of the cold water and then the hot water. Stir well
Cook in a double-boiler-type arrangement (with the saucepan inside of another pan of simmering water) for 10 minutes, OR MICROWAVE on high power in the bowl for 1 minute, whisk, microwave 1 minute more, whisk, and microwave 1 minute more.
Place this in a blender along with the warm water, coconut, lemon juice, and salt. Blend for several minutes, until as smooth as possible (this is important). Be patient! It may have a bit of graininess from the coconut, but should not have much.
Place in a covered container in the refrigerator. It firms up nicely, but remains spreadable. It's good on veggies, too, and you can add garlic and broil it for garlic toast (maybe with a sprinkle of vegan parmesan).
Nutrition (per 2 tablespoons): 27.8 calories; 53% calories from fat; 1.7g total fat; 0.0mg cholesterol; 151.9mg sodium; 27.3mg potassium; 2.8g carbohydrates; 0.6g fiber; 0.2g sugar; 2.2g net carbs; 0.6g protein; 0.6 points.