Mozzarella Vegana

Mozzarella Vegana


Hola gente linda Aprendiendo en Versión Vegetal nos dejan esta receta de queso vegetal!!!!! 
Queso mozzarella” Vegetal

Ingredientes:

1 taza de leche de avena
2 cdas de fécula de mandioca
1 cdita de sal marina
8 cucharadas de aceite neutro
2 cdas de levadura en copos
Unas gotitas de jugo de limón

Preparación:

1- En una olla colocamos la leche y la fécula. Batir enérgicamente por unos segundos. Le agregamos sal y la mitad del aceite.
2- Llevamos la olla a fuego bajo y batimos constantemente.
3- Cuando la preparación comienza a espesar, agregamos el aceite restante, la levadura, las gotitas de limón y continuamos revolviendo con cuchara de madera durante unos minutos.
4- Colocamos la preparación en un recipiente y dejamos enfriar.

RECUERDEN!!! Que el próximo 20 de septiembre se viene una segunda fecha del taller de cocina a las 14 hs!

Vegan Naan - Plain, Garlic, Avocado Naan flatbread. Dairy-free Indian flat brea

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veganricha.com

This Vegan Naan flatbread is super easy to make. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed…

Ingredientes

Vegetarian

Repostería y especias

• 1 tbsp Active dry yeast
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 4 cups Bread flour or unbleached white flour
• 1 1/2 tsp Salt
• 2 tsp Sugar

Aceite y vinagre

• 1/4 cup Canola, organic
• 1 tbsp Canola or coconut oil
• 
  

Pay de limón sin horno

Pie de limón crudivegano

bulgogi style tofu

Posted on 2011/02/10 by allyson •

One thing I love so dearly about the blogging community is the sharing of ideas… and the creative endeavors that I may not have found myself pursuing had it not been for the collaboration with other bloggers. I was recently contacted by Marly, ofnamely marly, inviting me to participate in this great idea she had to veganize a list of america’s top ten new sandwichesnamed by the Huffington Post. Isn’t that a great idea?!

Ingredients:

• One 16 oz block extra firm, very dense tofu (see recommended brand below)

• 4 green onions, chopped (use white part too!)
• 3 cloves garlic, minced
• 1/2 average sized onion, sliced
• 1 heaping tsp fresh grated ginger

• 2/3 cup wheat free tamari or soy sauce
• 4 tbsp toasted sesame oil
• 6 tbsp organic sugar
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• 4 tbsp mirin
• 2 tbsp rice vinegar
• 1/4 cup shredded pear, skin and all

Directions:

First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all that water out. I pressed mine for well over an hour. A tofu xpress would work great here. I also used the brand of tofu shown below (found at Whole Foods)… which is super dense and just perfect for this recipe. If you can’t find this particular brand, just try and get the densest brick of tofu you can find, as the density makes it easier to slice very thinly. Freezing the tofu after draining is also an option if you’re working with a flimsier tofu.

Homemade Seitan Barbecue

Productos frescos

• 1 tsp Garlic powder
• 2 tsp Onion powder

Condimentos

• 1 cup Barbecue sauce
• 1 tsp Liquid smoke
• 2 tbsp Nut butter
• 1 tbsp Soy sauce

Seitan Gyro

Productos frescos

• 1 tsp Basil
• 1 Garlic clove
• 1/4 Onion
• 1 tsp Oregano
• 1 tsp Rosemary

Condimentos

• 2 tbsp Ketchup
• 1 tsp Liquid smoke
• 1 tbsp Soy sauce
• 1 tbsp Tahini

Pasta y semillas

• 1 1/8 cups Vital wheat gluten

Repostería y especias

• 1/2 tsp Black pepper
• 1/4 tsp Salt

Aceit

LOAF

Productos frescos

• 1 Carrot, medium large
• 1 Celery, rib
• 1/4 cup Cranberries, dried
• 3 cloves Garlic
• 1 1/2 cups Kale
• 1 1/2 cups Mushrooms
• 1/2 Onion
• 1/4 tsp Oregano
• 1 cup Overcooked green lentils
• 1/4 tsp Thyme

Condimentos

• 1/2 cup Cranberry sauce

MUSHROOM SEITAN VEGAN ROAST

Productos frescos

• 2 cloves Garlic
• 10 Mushrooms, medium
• 1/2 tsp Onion powder
• 1 tsp Sage
• 1 tsp Thyme, dried

Desayuno

• 1/2 cup Rolled oats

Latas de comida

• 1 1/2 cups Vegetable broth

Emparedado de garbanzos

Emparedado de garbanzos

La ensalada rusa de garbanzo (así la llamo) es tan fácil de preparar que incluso alguien que aspiró solvente durante dos años puede hacerla de manera exitosa sin quemar la cocina o accidentalmente abrir un portal a otra dimensión con el microondas.

Esta es la receta original y a continuación les pongo la versión que hice. Cambia muy poco:

Lo que necesitan

• Garbanzos cocidos (recuerden remojarlos en agua durante la noche antes de cocerlos)
• Apio picado finamente
• Zanahoria cocida, picada finamente
• Jitomate
• Lechuga orejona
• Mayonesa vegana 
• Pan de caja (Yo uso una marca llamada "Pan Europeo", en el supermercado encontrarán muchas opciones sin huevo ni leche, ustedes elijan la que les agrade. O cómprense un bolillo)

Para la mayonesa

• 1 taza de aceite de uva, cánola o girasol
• 1 1/2 cucharadas de semilla de linaza
• 1/3 taza de leche de almendra (yo usé un poco menos, Isa pide 1/2)
• Vinagre (Isa pide 1 cucharada, aunque yo agregué un poquito más, creo que es lo que ayuda a dar ese sabor mayonesoso)
• I cucharadita de cebolla en polvo
• 1 cucharadita de mostaza
• 1 limón, el jugo
• Isa pide 2 cucharaditas de azúcar, pero yo decidí no agregarla y me supo bien.

Para prepararlo

1. En un tazón trituren los garbanzos con sus manos o un utensilio para puré, no debe quedar hecho una masa, traten de conservar una buena textura.
2. Agreguen el apio y la zanahoria, revuelvan bien y refrigeren.
3. Para la mayonesa: viertan en su licuadora todos los ingredientes, excepto el aceite, que irán agregando poco a poco (para eso es el hoyito en la tapa de la licuadora, yo no sabía :B), pero solo hasta que las semillas de linaza se hayan integrado bien a la mezcla. Debe quedar una masa espesa, si se ve muy aguado muelan un poco más. 
4. La mayonesa aún no está lista para usarse, deben refrigerarla al menos un par de horas.

No vayan a pensar que es toda esa mayonesa la que le tienen que agregar a la ensalada de garbanzo, yo usé tres cucharadas. Por otro lado, hagan lo que se les de la gana y échenle al gusto. Y, bueno, no tengo que decirles cómo armar un emparedado ¿verdad? ¡Disfruten!

SEITAN Broccoli Ginger Stir Fry

So, there are actually three little recipes here…

One of my favorite quick and easy meals is the stir fry. So many variations, so easy. Usually I use a store-bought protein, but this time I put on my kneading gloves (or rather, took off my rings) and got to work. It was easy! And much easier on my wallet. I bought the vital wheat gluten flour in bulk, and it ended up costing maybe 20% what it would’ve cost had I purchased the prepared seitan. Plus, you get to control the flavor! Mine turned out pretty spicy. I think next time I’ll try baking the faux beef after cooking it, as it was just a tad rubbery. Also, I would make several of her other faux meat flavors at a time- she also has “turkey,” “fish,” and “chicken” to try… so if I’m standing over the stove for over an hour, at least I’m multitasking! I can’t wait to knead again!!!

Basic Instant Gluten
1/2 c instant vital wheat gluten flour
1/2 c water

In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead for 5 minutes and set aside. Makes 2 large or 4 small servings.

Here’s what we have so far:

All cut up and ready for a broth bath (don’t let them sit up against each other for too long, or else they’ll glob back together!):

Faux Beef
2 c water
1/4 c tamari
2 tsp vegan Worcestershire sauce
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp cayenne pepper (I used extra)
1/4 tsp dried sage

In a large saucepan, bring all of the broth ingredients to a boil. Slice the gluten into steaks, chunks or strips and drop them carefully into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes, stirring every 10 minutes, until broth has reduced completely. Use “beef” immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). For a chewier texture, once you’ve boiled the “beef,” bake it at 350 in a lightly oiled baking dish for 30 minutes. Makes 2 large or 4 small servings.

Here’s the broth bath,  30 minutes in:

I cooked this for just over an hour, and there was about 1/2 c of thick broth left. Perfect to add to my stir fry! I put it in the fridge to go into our dinner that night. Here’s what went in to the final dish. I didn’t measure the ingredients, so you should adjust to what feels and tastes right to you, especially when it comes to that sauce!

Faux Beef Broccoli Ginger Stir Fry
2 c brown rice
1 tbsp canola oil
1/3 c chopped red onion
1 large crown broccoli florets
1 recipe faux beef
Sauce
1 tbsp agave syrup
3 tbsp Braggs
1 tsp chili sauce (such as Sriracha)
1 tsp powdered ginger (fresh would be even better)

Start cooking your rice. Prepare your sauce and set it aside. Heat the oil in a large wok or saucepan, and add the onions and broccoli. Once the broccoli is almost cooked to your liking (we like ours pretty green and crispy still), add the faux beef and any broth you have left over. Since it’s already cooked, you just need to warm it. Then, add the sauce and cook for a minute or so. Serve on top of your rice. Makes 2 HUGE or 4 good servings.

Sweet & Spicy Tofu Steaks

Sweet & Spicy Tofu Steaks

For the first time, a couple months ago, I started making unbreaded, marinated, pan fried tofu.  I stumbled across this tofu recipe which used leftover cranberries in a marinade for tofu steaks.  I tried it and was hooked.  I love the texture for sandwiches.  That experience set me off and, a few iterations later, I came up with this recipe.  The marinate is sticky sweet, a little tangy and has just a hint of heat.  The steaks make an amazing sandwich, but they're also great in a salad or sliced for sushi.



Sweet & Spicy Tofu Steaks
1 lb tofu
2 tbs vegetable oil
Marinade:
1 cup vegetable broth
1/3 cup agave syrup
1/4 cup soy sauce
1 tbs mirin (or other vinegar)
1 tsp red pepper flakes

Drain the tofu and cut into 1/2 inch steaks.  Mix together the marinade ingredients.  Pour into a lidded container and stack the tofu slices, making sure that the marinade covers.  Refrigerate for at least several hours; overnight is better.  I've kept the tofu marinading for as long as two days and the flavor is better the longer it sits, but at some point, you get antsy and you just want to eat it.

When ready to cook, oil in a saute pan over medium-high heat.  If you don't have a large enough pan, you may have to cook in a couple batches.  Place the tofu in the pan and ladle a couple spoonfuls of marinade over the top of each slice.  Cook, gently moving the tofu to avoid sticking, until the steaks are fully browned.  Flip, adding a couple more spoonfuls over the slices again (you will use less than half the marinade).  Also spoon a little into the pan.  When the steaks are fully browned on both sides, remove from pan and allow to cool a little.  Add to a covered container and refrigerate.

4 servings:  122 cal (6g fat, 1g cabs, 7g protein)
Note:  I figured 50% absorption of the oil and 1/3 use of the marinade.

Marinade:
-1 Block Firm Tofu
-1 tsp Liquid Smoke
-1/8 cup EVOO
1/4 cup Balsamic Vinegar
2 tbsp Soy Sauce
2 tbsp dijon
pepper and garlic powder to taste