BANANA EVERYTHING COOKIES FROM VEGAN COOKIES TAKE OVER THE WORLD
By Isa Chandra Moskowitz and Terry Hope Romero I made these a little while ago and everyone at work went mental over them. I ommitted the walnuts due to my nut allergy but these are mega tasty nom noms.
Provided by cakeinmyface
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees, lightly grease 2 baking sheets.
- In a mixing bowl mash the banana well. You can use a fork for this but your hands work well too. Add the oil sugar and vanilla, mix with a strong fork. Add the flour, baking soda and cinnmon and mix until the dry ingredients are just moistened. Add the oatmeal walnuts and chocolate chips and mix well. Isa recommends using your hands for mixing in the oatmeal to ensure that the oats get moist. If the dough is quite slippery you may wish to add a few tablespoons of extra flour. This just depends on how big your banana is.
- Clean your hands and roll the dough into balls slightly smaller than a golf ball, flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 mins then transfer them to a cooling rack.
STEAMED WHITE SEITAN (FAKE CHICKEN OR PORK)
Steamed white seitan from Viva vegan Terry Hope Romero. To be used in place of chicken or pork style dishes. I absolutely love this, feeling a bit saucy? Marinate in Reggae reggae sauce before cooking. I cheat at this recipe and use my kenwood chef dough hooks to knead for me
Provided by cakeinmyface
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, cumin, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.
- Knead for 2-3 mins to develop gluten. I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2.
- Leave dough to rest for 10 min, knead again for 30 seconds.
- Place dough on cutting board and cut into 4 equal pieces.
- Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight.
- Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.
Nutrition Facts : Calories 124.5, Fat 7.8, SaturatedFat 1.1, Sodium 592.4, Carbohydrate 9.4, Fiber 3.5, Sugar 0.7, Protein 6.2
CHICKEN SEITAN
This homemade chicken seitan is easy to make and has a great flavor. It can be marinated and used in stir fries, eaten in a sandwich, or used in any recipe that calls for seitan.
Provided by Kelly Peloza
Categories Tofu, Seitan, & Meat Alternatives
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl or a stand mixer equipped with a dough hook attachment, combine the vital wheat gluten, flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
- Stir to combine.
- Mix together the broth, soy sauce, and olive oil in a measuring cup.
- Slowly pour the wet ingredients into the dry, mixing together as you go.
- Once you've added all of the liquid, the mixture will come together in a ball and be very elastic.
- The seitan dough should be wet to the touch. If it's dry or crumbly, add more broth until the desired texture is reached.
- Cut the seitan into 4 pieces, and place each one on a square piece of foil, 10-12 inches on each side.
- Smash the seitan into a patty, then fold the foil into a little packet and smash it down more.
- Repeat with all 4 pieces.
- Prepare a large pot with a steamer basket (see note) or other steaming appliance.
- Steam the seitan for 35 minutes, or until firm.
- Slice, shred, or chop the seitan and use as desired, or as directed in a recipe.
Nutrition Facts : Calories 285 calories, ServingSize 1 piece, UnsaturatedFat 0 grams unsaturated fat
SEITAN CHICKEN
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.
Nutrition Facts : Calories 616 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1194mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 41g protein.
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