By Jennifer Winograd, Nathan Winograd
Jam-packed with scrumptious recipes, purchasing, cooking, and baking tips, in addition to philosophy, minutiae, and funny observations in regards to the more and more well known yet often misunderstood vegan way of life, All American Vegan has anything for everybody.
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Additional resources for All American Vegan: Veganism for the Rest of Us
However, there are three tools that make the preparation quicker, easier, and even more fun. They are the holy trinity of the well-tooled kitchen: the stand mixer, the food processor, and the blender. The Art of Vegan Substitution 43 What’s for breakfast, lunch, and dinner? The traditional American diet generally builds a meal around a protein. Unfortunately, that protein is usually animal-based, but you can approach meal-planning as a vegan in the same way. Once you decide what the centerpiece of your meal will be, consider foods that will complement your choice.
Olive oil. Separately, combine wheat gluten flour, soy flour, nutritional yeast, onion powder, and garlic powder. Combine dry and wet ingredients, mixing for 2 minutes until the gluten is activated and the ingredients stick together to form a dough. If mixing by hand, grease hands with olive oil to prevent sticking. Simmering Broth: In a large stockpot, bring all simmering broth ingredients to a boil and turn off heat. Pour simmering broth into a Dutch oven (unless stockpot is oven-safe). For Cutlets: Slice dough into 10 even-sized pieces.
For Lunch Meat: Slice dough into 2 even-sized pieces. Grease hands with olive oil and shape each piece into a (roughly) 6 inch long x 4 inch wide x 11⁄2 inch thick loaf. Place cutlets/loaves into simmering broth. It is okay if they overlap a bit. Cover and bake 1 hour. Flip seitan pieces and cook for 1 hour more. To make lunch meat, slice loaf as thin as possible immediately before using and sauté in oil and soy sauce. Store whole loaf and cutlets in broth. 34 All American Vegan Vindicating Tofu When it comes to a bad reputation, tofu is right up there with New Jersey and mothers-in-law.
All American Vegan: Veganism for the Rest of Us by Jennifer Winograd, Nathan Winograd