makes approx. 25 servings
1.5 c. nutritional yeast
2 tbsp granulated onion powder
1 tbsp granulated garlic powder
1 tsp dried thyme
1 tsp sage
1 tsp paprika
1.2 tsp tumeric
1/4 tsp celery seed
1/4 tsp dried parsley
combine all ingredients store in air tight container
mix 1 tbsp of the above mixture with 1 c. warm water to yield 1 c broth
1/2 c. wheat gluten
1.5 tsp no-chicken broth powder
2c. un-chicken simmering broth
In a mixing bowl, combine vital wheat gluten, no-chicken broth powder, and a 1/2 c. warm water, stirring until a dough forms.
Turn dough (seitan) out onto a clean surface and knead for 1 min. Cut dough into strips, breasts or any other shape, being mindful that it will more than double in size during cooking.
Bring simmering liquid to a boil add seitan, then reduce heat to low and simmer with lid slightly ajar for 50 min. to 1 hour, stirring every 10 – 15 min. Save any excess liquid.
You can stop here if making spedies.
if you are using the seitan as cutlets, preheat oven to 350 Grease a large cookie sheet, do not let the pieces touch.
Bake for 20-30 min, until a golden skin forms.
Flip over halfway through cooking time.
To make gravy, add up to 1 c. non- dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper.
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt
1 Hass avocado, mashed
1 cup finely shredded cabbage
This cake doesn’t rise very much, so don’t be surprised if it’s shorter than you might expect.
Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. OR or cook in salted water until tender
In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
Add oil and parsley, onion and chopped egg to cooled potato mixture. Season with salt and pepper, and toss.
Preheat oven to 400°F. Lightly spray tortillas with cooking spray. Bake until crisp and light golden.
Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook fish 8-10 minutes until opaque. Flake into bite-size pieces.
Dress tortillas with lettuce topped with warm fish and dot with pesto, top with diced tomatoes.
For the Mexican Pesto:
In a food processor, combine the chilies, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest andjuice, pistachios or pepitas, and season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. (Makes 1 1/2 cups)
Preheat the broiler. Drain the broccoli and place it in a baking dish. Drizzle it with the oil, and sprinkle it withcheese, chile flakes and oregano. Broil the broccoli until the cheese is golden brown, 2-3 minutes. Squeezelemon juice onto the broccoli, season with salt and pepper to taste, and serve.
2 large or 3 medium peppers
2 earscorn on the cob (optional seasonal ingredient)
Natural cooking spray
8 to 10 medium tomatillos, peeled and halved
2 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 red onion, cut into wedges
4 cloves garlic, unpeeled
1/2 teaspoons cumin, half a palmful
1 1/2 teaspoons ground coriander
5 cups vegetable or chicken stock, divided
A handful of fresh cilantro, chopped
1 28- to 32-ounce can ominy, drained
juice of 1 lime
To serve: thinly sliced radishes, diced
avocado dressed with lime, thinly sliced
scallions – whites and greens cut on bias
Preheat broiler to high.
Char peppers all over until skins are blackened. Spray corn, if using, with cooking spray and broil until charred evenly.
Place peppers in a bowl and cover until cool. Skin and seed the poblanos, and coarsely chop. Cut corn from cob.
Turn oven temp to 450°F.
Dress the tomatillos with a tablespoon of EVOO and arrange cut-side down on a baking sheet. Arrange onions and garlic on a second sheet, toss with remaining EVOO and season with cumin and coriander. Roast the tomatillos for 15 minutes on an upper rack in the oven, or until charred at edges and lightly browned. Place the baking sheet on a lower rack and leave the onions and garlic in oven to cook for an additional 10 more minutes.
Purée the tomatillos, onions, garlic and poblanos with 1 cup of stock, a small handful of cilantro and the lime juice. Transfer to a large pot along with the remaining stock and hominy; bring to a simmer over medium heat and cook for 15 minutes to combine the flavors.
Serve Posole topped with the radishes, avocados, scallions and a little more lime juice.
From Lewes, Del., resident Becky Hamill: “This is from a very old-fashioned recipe for fruit cobbler — every old Junior League cookbook has it — and can be found in many online simple fruit cobbler recipes. Every summer I prepare lots of these ‘EZ’ fruit cobblers with peaches and blueberries.
“Last July, I decided to experiment by adding some cornmeal with the flour; spices, herbs and salt instead of the sugar; and tomatoes instead of peaches. This savory cornbread tomato cobbler is the result.”
We tested this as submitted and also with a few tablespoons less butter, and we found that the cobbler works better with the amount called for. 6 to 8 servings
For the filling
1 pound mixed-variety sweet cherry tomatoes, each cut in half
2 cloves garlic, minced
1/2 teaspoon hot Mexican chili powder
1/4 teaspoon celery salt
1/4 teaspoon kosher salt
1/4 – 1/2 teaspoon ground cumin
Finely grated zest and juice of 1/2 lime
1/4 cup minced scallions, plus 2 tablespoons minced green scallion tops for garnish
For the crust
1/2 cup flour
1/2 cup yellow cornmeal
1/4 teaspoon kosher salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter (see headnote)
1 cup whole or low-fat milk
Place a medium (10-inch) cast-iron skillet in the oven; preheat to 350 degrees.
For the filling: Cut each tomato in half and place all of them in a mixing bowl, along with the garlic.
Combine the chili powder, celery salt, kosher salt and cumin in a small bowl, then sprinkle the mixture over the tomatoes. Stir in the lime zest and juice and 1/4 cup of the minced scallions.
For the crust: Combine the flour, cornmeal, salt and baking powder in a mixing bowl.
Once the skillet is hot, add the butter. Watch closely; when the butter is melted and bubbling, stir the milk into the flour mixture to form a somewhat lumpy batter.
Transfer the skillet to the stove top just long enough to pour in the batter, spreading it evenly.
Immediately top with the tomato mixture. Return to the oven and bake for 40 to 45 minutes, until the cobbler is crisped on the edges and has started to pull away from the sides of the pan.
Cut into wedges; serve hot or at room temperature, garnished with the minced scallion tops.
Recipe Source: From Becky Hamill of Lewes, Del.
Read More http://www.bonappetit.com/recipes/2011/08/tomato-and-cheddar-pie#ixzz2bQjHYejV