Vegetarian recipes from recently released cookbooks:
"Complete Idiot's Guide to Being Vegetarian," by Frankie Avalon Wolfe (Alpha, 2007)
If you have a family member who needs persuading to try the vegetarian -- or even vegan -- diet, give him or her this highly readable tome. It's the equivalent of a vegetarian starter kit, with information about eating a balanced diet, the benefits of eating veggie and 92 recipes organized by occasion to get you started. Whether you're catering to kids with the recipe below, impressing company with stuffed peppers or prepping the veggie burgers for a barbecue, this book has tips for the taking. Most of the recipes are simple to make and easily relatable to meat equivalents.
-- Evelyn Shih
* Non-chicken nuggets
1 1/2 cups unbleached white flour
4 tablespoons nutritional yeast flakes
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/2 teaspoon onion powder
4 tablespoons Dijon mustard
1/2 cup water
1 pound seitan, cut in nugget sizes (see note)
2 cups vegetable oil
In a deep bowl, mix together flour, nutritional yeast flakes, pepper, garlic powder, parsley flakes and onion powder.
In a separate bowl, whisk Dijon mustard with water. Add 1/3 cup flour mixture and stir until batter thickens. Mix seitan chunks into the batter. When seitan is fully coated, mix into flour mixture and stir to coat all sides.
In a deep skillet, heat vegetable oil over high heat. When oil is hot, add battered and floured seitan cubes, and fry until crispy golden-brown. Use a spicy mustard or sweet and sour sauce for dipping if desired.
Servings: 4.
Note: Instead of seitan, you can also use firm tofu. Cut the tofu into chunks and freeze hours earlier, then thaw before using in the recipe.
No comments:
Post a Comment