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Lorraine
 
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Default Unshrimp Imperial

Recipe from "Simply Heavenly: The Monastery Vegetarian Cookbook"
by Abbot George Burke
Note: ( ) are direct from the book, [] are my comments and/or notations

Unshrimp Imperial

2 Tbsp. Green onion, chopped fine
2 Tbsp. Celery, chopped fine
2 Tbsp. Carrot, chopped fine
2 tsp. Non-dairy margarine
2 Tbsp. Unbleached white flour
1 c. Cashew Cream [see below]
1/4 tsp. White pepper
1/4 c. Unfish Broth [see below]
Dash Tabasco Sauce
1 N'egg [see below]
1/4 c. Cashew Cream
2 c. Unshrimp, chopped or ground [see below]
2 Tbsp. Parsley, chopped fine (leaves only)
1/2 c. Bell pepper (red preferred), chopped fine
1/4 tsp. Grated orange peel
1 c. Fine bread crumbs
1/2 tsp. Paprika

Sauté the onion, celery, and carrot in the margarine for 1 minute. Stir in
the flour and cook, stirring, for 3 minutes. Whisk in the 1 cup of the
"cream" in a stream, add the pepper, and simmer, whisking, for 5 minutes.
Take off the heat and stir in the broth and Tabasco. Separately, whisk
together the n'egg and 1/4 cup of "cream." Stir this into the vegetable
mixture and combine well. Fold in the gluten, parsley, bell pepper, and
orange peel. Put into a nonstick baking dish. Sprinkle with the bread
crumbs and paprika, pressing in lightly. Bake at 425 degrees F for 12 to 15
minutes, or until the bread crumbs are golden and heated clear through.

Cashew Cream
1 c. Raw cashew nuts
2 c. Water
1/4 tsp. Salt
1 1/2 tsp. Sucanat [or other sweetener]

In a blender put the cashews and 1 cup of the water. Blend until smooth.
Add the rest of the ingredients and blend for 30 more seconds.


Unfish Broth [also, see alternate broth recipe]
2 c. Water
1 Tbs. MSG
1 1/2 tsp. Sea salt
1 tsp. Corn oil

Combine and simmer for 5 minutes
Variation: Add 1/3 teaspoon of powdered kelp for 2 cups of broth and 1/4
teaspoon for 4 cups of broth.


Seitan "Seafood" Broth [alternate broth for MSG sensitive; from "Authentic
Chinese Cuisine" by Bryanna Clark Grogan]
4 cups water
6-inch piece kombu seaweed
1 1/2 Tbsp. salt
4 dried Chinese black mushrooms
2 Tbsp. lemon juice
1 Tbsp. sugar
1 tsp. dried garlic

All-Purpose N'Egg
(This formula equals one egg)
2 T. Gluten flour, or unbleached white flour
1 1/2 tsp. Corn oil
1/2 tsp. Baking powder
2 T. Water

Combine thoroughly. Use right away, because the baking powder loses its
effectiveness within 2 hours.


Raw Gluten Dough
1 and 1/4 c. pure gluten powder (vital wheat gluten)
1 c. COLD water

To make the Raw Gluten, mix together the gluten flour and the water. Mix
until it forms a smooth, firm dough. Knead briefly. Cut the dough into 96
fairly equal pieces. Keep your hands wet while you handle the dough.


[2 Recipes for Unshrimp]

Simply Heavenly Recipe:

Unshrimp [flavoring broth]
Make Basic Gluten and cook by Method 2 [using UnFish or "Seafood" Broth].
Slice the cooked gluten 1/4-inch thick and then cut into 1x2-inch pieces (or
into shrimp-like shapes). Boil in a broth made by combining and simmering
together for 5 minutes:

1 gal. Water
1/2 c. MSG
1/4 c. Sea salt
1 bag Zatarain's Crab Boil
1 Tbsp. Corn oil

(If you want to make less broth, break open the crab boil bag and use the
quantity of spices proportionate to the amount of water you are using, tying
them in a piece of cheesecloth. Or: If you do not have Zatarain's Crab
Boil, use the broth given above for UnScallops and UnFish.) Boil the gluten
in the broth for 30 minutes. Then let it soak overnight in the broth -
keeping the crab boil bag in the broth as well. Drain before using.

Cooking Method 2:
The long slow cooking time of this method permits the seasoning to penetrate
the gluten and gives it a texture that enables it to be sliced very thin.

Shape 2 cups of raw gluten into an oval loaf and place it in an oiled loaf
pan.

Pour 2 1/2 cups of the prescribed Gluten Broth (not Flavoring Broth) over
the gluten.

Cover tightly with aluminum foil and bake in a 250 degrees F oven for 10
hours or overnight - turning the gluten over after 5 hours of baking so the
flavoring will be evenly absorbed.

For a larger quantity of gluten, increase the amounts of raw gluten and
broth proportionately. You may need to increase the baking time to give the
increased amount of gluten adequate time to absorb the broth. You should be
sure to bake it in a pan or dish that will be of a size that ensures the
broth covers the gluten at the beginning of the baking.


BRYANNA'S CHINESE-STYLE SEITAN (GLUTEN) "SEAFOOD" Makes 1 and 1/2 lbs.
cooked seitan

Seitan "seafood" can be used in stir-fries, or batter-fried (adding some
nori or dulse seaweed flakes to the batter adds a further seafood taste), or
oven-fried and served with a dipping sauce.

Store the "seafood" in the Cooking Broth in a jar in the refrigerator, or in
a rigid container in the freezer.

raw gluten dough (see above)
COOKING BROTH:
4 C. water
6" piece of kombu seaweed
1 and 1/2 T. salt
4 dried Chinese black mushrooms
2 T. lemon juice
1 T. sugar
1 tsp. dried garlic

NOTE: Remember that seitan expands quite a bit, so whatever shape you cut,
make the pieces at least half as small as you want them to turn out.

FOR "SHRIMP", cut raw gluten into little wedge shapes about 1 and 1/2" long
and 1/2" thick. Drop them into simmering Cooking Broth and simmer 30
minutes. Refrigerate overnight in the Cooking Broth.






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