January 11th, 2009
But she calls for 1/3 rice syrup. I have none.
I have wholesome sweeteners sugar and agave syrup.
How should I go about this?
I was posting these last winter, and they were kind of fun, so I thought I'd throw this week's meal plan out to the world:
Apple Pancakes and veggie sausage (the kid's pick)
Tofu "chicken strips" (strips of tofu breaded with seasoned corn and almond meal and baked), broccoli, sweet potato oven fries and rice (kid's pick)
White bean, roasted garlic and kale soup, rosemary foccacia
Sweet potato-black bean enchilada casserole
Lentil-nut tacos with roasted butternut squash
Homemade veggie burgers, fingerling oven fries, broccoli
(night 7 is either leftovers or dinner out)
So my question is where can I buy vegan white chocolate in bulk, if at all? If not, which brands do you prefer? Or if anyone can suggest a method that doesn't require white chocolate, that would be great too.
For reference, here is the recipe:
1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)
1 cup semi-sweet chocloate chips (I use Ghiradelli)
1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil
3/4 cup good quality unsweetened cocoa powder (I use Droste)
1 1/2 cups flour
3/4 tsp. baking powder
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.
Preheat your oven to 350.
When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).
Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.
Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.
so far I've made seitan twice, one just using the simmering method on the back of my box of wheat gluten, and the second time with the VCON seitan cutlet recipe (that is, baked, but in a pan of broth). both times I found it to be okay, but very wet and spongy. I don't want it wet and spongy!!!
I like the Westsoy seitan that whole foods sells, I think? I've had it once or twice. It is not wet or spongy.
am I doing something very wrong? should I stick to these watery methods and knead more or do something else different? on the internet I read somewhere that frying the seitan dough before simmering it may help---yay/nay? any tips for just mixing the dough? should I add bread crumbs or flour, perhaps (I have no access to soy flour however, unless I order it from the internet)?
but out of the following seitan cooking-methods, which will make it a little denser, drier and more like store-bought seitan?
1. wrapping in aluminum foil and steaming
2. baking without broth
3. frying after dredging in flour (I would prefer to avoid this but if it makes lots of omnoms I'm up for it)
pls help I do so dearly luvs the wheat gluten stuff from the store but hate to be dependent on store bought when so many people rave about homemade!
( Praline RecipeCollapse )