1/2 c TVP
1c boiling vegetable bouillon
3T olive oil
2 large onions
10 oz cremini mushrooms, sliced thick
4 large garlic cloves
1T oregano
1T dried basil
1/2 c chopped Italian (flat) parsley
1/2 c chopped black olives
3 28oz cans crushed tomatoes
Mix TVP and broth. Let sit until liquid is absorbed.
In large soup pot add oil, TVP and all but tomatoes.
When onions are translucent, add tomatoes.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.
WHITE BEAN PATE
1 c white beans (navy, cannellini)
1T olive oil
1 tsp chopped garlic
2 tsp oregano
1T chopped onion
S&P to taste
Blend all till smooth in food processor.
BLACK OLIVE TAPENADE
8 oz pitted black olives (kalamata,nicoise)
2 tsp chopped garlic
2 T capers
2T shredded basil leaves
2T lemon juice
2T olive oil
Blend all till smooth in food processor.
Here's a bread with a bit more heartiness than the lovely crispy-crusted Italian bread. There are just a couple of minor adjustments to the first recipe, but they really make a difference!
This bread is less of a white bread and more of a cracked wheat in color and flavor. This is due to the addition of the high-protein flour, teff. It really adds nutrition to a recipe, but, in my experience, can also add weight and gumminess, so it was a series of experiments that led me to the flour mix you see here. As far as the seeds (I've used sesame, but you can use flax, poppy--wonder if caraway would be interesting), for me they are a toasty, crunchy, important part of the experience!
2T yeast
1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1c cornstarch
1 1/2c sorghum flour
1/2c teff flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
3 egg whites
1/4c sesame seeds
Heat oven to 350 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum, flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil cookie sheet or french bread forms.
Dust with cornmeal.
Ladle batter into forms or onto sheets.
(One loaf per sheet if using cookie sheets.)
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
(I use top of stove as oven heats.)
Make angled cuts in loaves with razor blade.
Sprinkle a fairly dense layer of seeds over loaves.
Bake until internal temperature is 200 degrees, about 1 hr.
Cool to room temp, out of pans, before slicing.
The high protein and low fat per serving in this recipe make it one of my diet favorites. But the variety of textures-- the ground meat feel of the hydrated TVP, the chopped chuck feel of the cremini chunks, the differences between the nutty chickpeas, creamy kidney beans and slightly firmer black bean makes it an all-around favorite whether you're watching your weight or not.
Of course it's good over brown rice or with corn chips, sour cream, cheddar cheese and chopped raw onion, but if you want the slimmed-down version, I just steam some green beans and ladle the chili over them, top with fresh cilantro and chopped raw onion for a perfect meal-in-a-bowl!
Twenty 1-cup servings
1 cup TVP
1c boiling vegetable broth
2T oil
2T wheat free tamari
2 c chopped onions
2T chopped garlic
1c chopped green bell pepper
1/2 lb cremini mushrooms cut in quarters
1T cumin
1T ancho chile powder
1 1/2 tsp chipotle chile powder
1T salt
2T oregano (epazote if possible)
2 28 oz cans crushed tomatoes
1 28 oz can whole tomatoes, roughly chopped
1c chopped cilantro
1/2 lb dry chickpeas, cooked, about 4c
1/2 lb dry kidney beans, cooked, about 3 1/2 c
1/2 lb dry black beans, cooked, about 3 1/2 c
Note: for mild chili, cut chile powders by half.
Mix TVP and broth. Let sit until liquid is absorbed.
In large pot sprayed with cooking spray, add TVP and all but tomatoes, cilantro, beans.
When onions are translucent, add beans.
After stirring well, add tomatoes and cilantro.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.
For thicker gravy, blend part of beans and pour back into chili.
Dangerously good!
For those watching gluten: Oat consumption, if it agrees with you, is usually limited to 50g (a couple of ounces) per day, so it's good to know that these freeze well. I pack them four to a ziplock bag and defrost in microwave (chewy) or toaster oven (crispy).
Makes 5 dozen
3/4 c softened margarine or butter
1 c dark brown sugar
1/2 c granulated white sugar
1 egg
1/4 c water
1 tsp vanilla
1/2 c oat flour (or whiz oats in food processor)
1/4 c chickpea flour
1/4 c cornstarch
1 tsp salt
1/2 tsp baking soda
3 c uncooked oats (not instant oats)
1c chopped walnuts
1/2 c unsweetened grated coconut
1/2 c currants, dried
Heat oven to 350 degrees.
Cream butter, sugars, water and vanilla.
Add sifted fours, soda and salt to butter mix.
Add oats, walnuts, coconut and currants.
Drop by teaspoonfuls on sprayed cookie sheets.
Bake 15 mins.
This is a great side dish for my beastless burger. Sometimes I add a handful of frozen peas to the boiling cabbage. Wonderful color!
Serves 4
2c boiling water
4 cups shredded cabbage
1 tsp cumin seeds
1 tsp turmeric
4 tsp salt
1/4 c unsweetened grated coconut
1T oil
1/2 c chopped onion
1T chopped garlic
1/2 tsp powdered fenugreek
1/2 tsp mustard seed
Boil cabbage, turmeric, salt, cumin, covered, 4 mins.
Drain and add coconut.
Heat oil and remaining ingredients in small pan.
When onion mix is crisp, add to cabbage.
Serve hot, cold, or room temp.
PS:
This is a very flexible dish. If you don't have fenugreek, leave it out or use 1/4 tsp (not 1/2) cardamom instead. If you only have powdered mustard, not the seeds, use the powdered (1/4 tsp, not 1/2).
Sometimes I make salted steamed broccoli and just use this as a colorful flavoring.
Add some browned tempeh or tofu cubes and make a whole meal of it!
First, you catch a rabbit...no, wait, wrong universe....what I meant to say was,
FIRST, YOU BUY A THERMOMETER!
One of the keys to success with this recipe, or most other bread recipes, is having items at the correct temperature. For one thing, all the ingredients listed below should be at room temp (put the eggs in warm water for a while if they're straight out of the fridge), and where exact temps are listed, follow them. I've made some muddy-textured brick-like gluten free bread, but this is not that! It has a crisp crust and finely-textured crumb.
My friend Beth said, after tasting it, "You know, bread is a good house gift when you come for the weekend." Not a bad response, I thought! Warning: baking four loaves a week is part of what got me to 20 lbs above my normal weight--eat in moderation, if you can! Let me know how it worked out for you.
NUTRITIONAL INFO BASED ON 10 SLICES PER LOAF
(RECIPE MAKES 2 LOAVES)
2T yeast
1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1c cornstarch
1c sorghum flour
1c brown rice flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
3 egg whites
Heat oven to 350 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil cookie sheet or french bread forms.
Dust with cornmeal.
Ladle batter into forms or onto sheets.
(One loaf per sheet if using cookie sheets.)
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
(I use top of stove as oven heats.)
Make angled cuts in loaves with razor blade.
Bake until internal temperature is 200 degrees, about 1 hr.
Cool to room temp, out of pans, before slicing.
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