Wednesday, October 22, 2014

Recipes from October 22, 2014 TV Filming


This is a home-made meat substitute – high in plant protein – and it has a chewy texture.  It is easy to double or triple the recipe in order to always have some on hand.  It can be frozen before or after baking. Can be served on crackers as hors d’oeuvres, but it is a wonderful addition to home-made pizza and is great on sandwiches.

Dry Ingredients:
1 1/4 cup vital wheat gluten or to make Gluten Free use a mix of flours (see recipe below)
1 tsp xanthan gum (ONLY if making Gluten Free)
¼ cup nutritional yeast flakes
¾ tsp salt
2-3 tsp smoked paprika
1 tsp freshly ground black pepper
1 tsp fennel seeds
3/4 tsp mustard seeds

1/2 tsp garlic powder
1/2 tsp red pepper flakes or more if you like it spicier (1/8 tsp to 1/4 tsp of powder)
1/4 tsp onion powder
Wet Ingredients:
2/3 cup warm water
1 Tbls creamy peanut butter or other nut butter (almond, walnut, cashew)
4 Tbls ketchup or tomato sauce
1 tsp liquid smoke or options: smoked paprika or chipotle powder - start out with small amount of powder, i.e. 1/2 tsp
1/4 tsp agave nectar (optional, but definitely use if you use tomato sauce)

1. Mix dry ingredients in a large bowl.  Put warm water in a small bowl, then add the nut butter and whisk.  It’s okay if it doesn’t mix completely.  Add the remaining wet ingredients to the small bowl and stir well.  Pour the wet mixture into the dry ingredients, stirring well.  If it is too dry to mix completely, add a bit more water.  Remove from the bowl and knead for a few minutes, making sure ingredients are well-distributed.
2. Roll into a log shape, about 10 or 12 inches long.
3. Place log on parchment paper and roll up tightly.
4. Place parchment-wrapped log on foil and roll up tightly again, twisting the ends to seal.
5. Place the wrapped log directly on the oven rack and bake at 325° for 1 hour and 15 minutes, turning over after 45 minutes.
6. Tip:  "Knead" within the parchment paper and form into a roll.

Yield: Makes 1 12 inch log, 8 servings

Nutrition (per serving): 278 calories, 2.7g total fat, 244mg sodium, 13g carbohydrates, 2.2g fiber, 51.8g protein.

Did You Know:

Veggeroni vs Pepperoni?
 The colon is another name for the large intestine, which makes up the second half of our digestive tract.  Strong links have been found between the consumption of meats and other fatty foods and colon cancer.  When the past diets of cancer patients are studied, it is very clear that meat-based Western diets are linked to colon cancer.  Comparisons of countries with different rates of colon cancer have supported this finding.

Gluten Free Flour mix used in this recipe:
 1 cup rice flour
1/2 cup potato flour
1/2 cup tapioca flour
1 tsp guar gum

Whisk together.  Leftover flour can be used to flour your hands for kneading the dough.  Store any leftover flour mixture in the refrigerator to use for next Veggeroni.

Author: Barbara J Mathison,
Source: Adapted from Food For Life recipe

Sweet & Spicy Mustard Barbecue Spread 

This is a mustard-based barbecue sauce, a combination of mustard and molasses gives a sweet and sour flavor.  Makes about 2 cups.

1 cup prepared mustard (can mix ½ yellow and ½ Dijon)
1/2 cup molasses
1/4 cup cider vinegar
1/4 cup agave
1/4 tsp powdered oregano
1/4 tsp powdered thyme
1/4 tsp ground black pepper
1/4 tsp cayenne

1. Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well. Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.

2. Store in a glass jar in the refrigerator.

Source: Barbara J Mathison,