2 cups organic soy flour
6 tablespoons organic flax seeds, ground to a fine meal
5 tablespoons yeast (new, fresh yeast)
1.5 tablespoons organic wheat gluten
Wet ingredients:
4 tablespoons extra virgin olive oil
1.5 cups tepid water
Mix the dry ingredients together, then add the oil and water. Oil a bread pan with virgin olive oil, then spread the mix into the bread pan. Set in a sunny window or some other warm place to rise. Once during rising, press down in several places to collapse the larger CO2 bubbles, then return to warm spot for more rising. Bake in 350F oven for 35-40 minutes. The resulting loaf has a beautiful dark-brown crust, is light brown inside, has a very nice nutty flavour (you taste the flax more than the soy). It's quite dense, and holds its shape when sliced as thin as 1/4". This isn't wonder bread. I sliced it into 16 slices of about 3/8".
OR
2 cups soy flour
4 tbsp. sesame seed (from a suggestion on a.s.d.l-c)
1.5 tbsp. wheat gluten
2 tbsp. yeast (new, fresh yeast)
10 tbsp. flax seed, ground fine
A few shakes of salt
4 tbsp. olive oil
1.5 cups water
Same directions as before. (By the way, no kneading is required. Just mix and spread in bread pan)
The sesame seeds made a big improvement. This loaf still didn't rise as much as I want, so I'll increase the amt. of yeast next time.
Showing posts with label protein. Show all posts
Showing posts with label protein. Show all posts
Monday, November 17, 2008
Hummus
3 T tahini
1 T sesame oil (or olive oil)
1⁄2 lemon, juiced
1⁄2 C water (use a bit less for a stiffer texture)
1 large garlic clove, mashed
1 15-oz can chick peas
salt & pepper, to taste
Slowly add water to tahini, oil, garlic, and lemon juice. Combine sauce, chick peas, and salt & pepper in a blender. Blend to desired consistency.
Serve with raw vegetables or chips as a dip; on crackers as a spread; or stuff into warmed pita bread halves with grated carrots, shredded lettuce, or fresh alfalfa sprouts on top.
Variations: Add spices such as cumin and coriander; blend in vegetables such as red pepper; or stir in chopped olives, sun-dried tomatoes, etc.
1 T sesame oil (or olive oil)
1⁄2 lemon, juiced
1⁄2 C water (use a bit less for a stiffer texture)
1 large garlic clove, mashed
1 15-oz can chick peas
salt & pepper, to taste
Slowly add water to tahini, oil, garlic, and lemon juice. Combine sauce, chick peas, and salt & pepper in a blender. Blend to desired consistency.
Serve with raw vegetables or chips as a dip; on crackers as a spread; or stuff into warmed pita bread halves with grated carrots, shredded lettuce, or fresh alfalfa sprouts on top.
Variations: Add spices such as cumin and coriander; blend in vegetables such as red pepper; or stir in chopped olives, sun-dried tomatoes, etc.
Tofu Burgers
16 oz x-tra firm tofu, squeezed to reduce liquid as much as possible.
1 cup cooked black beans (I used leftovers from the fridge.)
1/4 cup nutritional yeast
1 teaspoon SALT FREE seasoning
3 big chard leaves (use thick veins, steam quickly, chop finely and squeeze to get out liquid)
1 tablespoon ground flax-meal
1 teaspoon salt (more to taste)
1/4 cup sunflower seeds
2 tablespoons coarse prepared mustard
1/4 cup vital wheat gluten
season to taste with pepper-mill and salt
In a bowl, mix everything together. Pat about 1/4 cup packed tofu stuff firmly into burger shapes and place on an oiled cookie sheet and sprinkle with paprika. Mine fetched eleven burgers.
1 cup cooked black beans (I used leftovers from the fridge.)
1/4 cup nutritional yeast
1 teaspoon SALT FREE seasoning
3 big chard leaves (use thick veins, steam quickly, chop finely and squeeze to get out liquid)
1 tablespoon ground flax-meal
1 teaspoon salt (more to taste)
1/4 cup sunflower seeds
2 tablespoons coarse prepared mustard
1/4 cup vital wheat gluten
season to taste with pepper-mill and salt
In a bowl, mix everything together. Pat about 1/4 cup packed tofu stuff firmly into burger shapes and place on an oiled cookie sheet and sprinkle with paprika. Mine fetched eleven burgers.
Stella's No Bake Protein Bar
(From Stella's Kitchen)
5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.Chopped almonds, hazelnuts, cashews, peanuts, flax seeds, sesame seeds, pumpkin seeds, raisins, or dried cranberries would all work well.
Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla.
Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated
5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.Chopped almonds, hazelnuts, cashews, peanuts, flax seeds, sesame seeds, pumpkin seeds, raisins, or dried cranberries would all work well.
Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla.
Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated
No-Bake Recovery Bars
1 cup oats
4 scoops chocolate protein whey powder
1 cup dry fat-free milk
1/3 cup sunflower seeds
1/3 cup coconut flakes
1/3 cup cranberries dried
5 tbs peanut butter
1 1/4 cups water
1 tsp vanilla
Spray 9" square baking pan with nonstick spray.Combine oats, protein powder, dry milk, seeds, carnberries and coconut in a medium bowl; mix well Stir in peanut butter until mixture is crumbly. Add water and vanilla and mix until you get a smooth, doughy consistency. increase water if needed. Spoon mixture into pan and spread evenly.Refrigerate two hours. Use sharp knife to cut bars into 9 equal portions.
4 scoops chocolate protein whey powder
1 cup dry fat-free milk
1/3 cup sunflower seeds
1/3 cup coconut flakes
1/3 cup cranberries dried
5 tbs peanut butter
1 1/4 cups water
1 tsp vanilla
Spray 9" square baking pan with nonstick spray.Combine oats, protein powder, dry milk, seeds, carnberries and coconut in a medium bowl; mix well Stir in peanut butter until mixture is crumbly. Add water and vanilla and mix until you get a smooth, doughy consistency. increase water if needed. Spoon mixture into pan and spread evenly.Refrigerate two hours. Use sharp knife to cut bars into 9 equal portions.
Seitan Double Chocolate Protein Bars
1 cup vital wheat gluten
1/4 cup whole wheat flour (or soy flour)
1/4 cup cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup peanut butter
1/2 cup Vitasoy Protein Enriched Rice milk (or soy or you could use normal if vegetarian)
1/4 cup water (but I forgot to put this in!!)
A handful or 2 of chocolate chips (Cadbury dark one's are Vegan)
Baked at 350 for about 50 minutes. Put all dry ingredients into a medium sized bowl (including choc chips). In a separate bowl put rice milk (and water).In a 3rd small bowl put peanut butter and melt in microwave for about 30 seconds (I don't know if this is necessary but I wanted to mix it well with the milk), pour into milk (and water mixture) and whisk until mixed.Pour wet into dry and stir until a dough forms. Knead for a second and put into a foil lined pan (I used a loaf tin, also leave an overhang over the sides) and cover with edges of foil.Bake for 30-40 minutes (mine took 40 but it will depend on size of tin and thickness of bar).Remove and let cool, then cut into bar(I pressed it into a foil-lined 9x9 pan, then folded the edges of the foil back over the top to cover, so if you make a log or other shape, baking time may vary.)
1/4 cup whole wheat flour (or soy flour)
1/4 cup cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup peanut butter
1/2 cup Vitasoy Protein Enriched Rice milk (or soy or you could use normal if vegetarian)
1/4 cup water (but I forgot to put this in!!)
A handful or 2 of chocolate chips (Cadbury dark one's are Vegan)
Baked at 350 for about 50 minutes. Put all dry ingredients into a medium sized bowl (including choc chips). In a separate bowl put rice milk (and water).In a 3rd small bowl put peanut butter and melt in microwave for about 30 seconds (I don't know if this is necessary but I wanted to mix it well with the milk), pour into milk (and water mixture) and whisk until mixed.Pour wet into dry and stir until a dough forms. Knead for a second and put into a foil lined pan (I used a loaf tin, also leave an overhang over the sides) and cover with edges of foil.Bake for 30-40 minutes (mine took 40 but it will depend on size of tin and thickness of bar).Remove and let cool, then cut into bar(I pressed it into a foil-lined 9x9 pan, then folded the edges of the foil back over the top to cover, so if you make a log or other shape, baking time may vary.)
Ortega Burgers
from justfood.blogspot.com
(makes 4 patties)
Ingredients:
1 cup of TVP granules
7/8 cup water
1 packet of Taco Seasoning or homemade taco seasoning
1/2 cup Wheat Gluten Flour
1/2 cup Salsa of Choice
1 tbsp Hot sauce (like Tapatio)
Reconstitute TVP by placing it in a microwave safe bowl, pouring water over it, covering it TIGHTLY with plastic wrap and microwave on high for 5-6 minutes. Mix in taco seasoning, then mix in the flour, salsa and hot sauce. Let sit for about 20 minutes. (You may refrigerate it for later at this point if you want to.) Divide mixture into 4 equal parts. Form burger patties. Prepare as desired. They can be baked at 350 for about 15 minutes or until just crisp on the outsides, fried (in oil or non-stick spray) or grilled. If grilling, us a foil liner so they don't fall apart. Garnish with onions, jalapeno, sour cream, salsa and avocado. YUM!
(makes 4 patties)
Ingredients:
1 cup of TVP granules
7/8 cup water
1 packet of Taco Seasoning or homemade taco seasoning
1/2 cup Wheat Gluten Flour
1/2 cup Salsa of Choice
1 tbsp Hot sauce (like Tapatio)
Reconstitute TVP by placing it in a microwave safe bowl, pouring water over it, covering it TIGHTLY with plastic wrap and microwave on high for 5-6 minutes. Mix in taco seasoning, then mix in the flour, salsa and hot sauce. Let sit for about 20 minutes. (You may refrigerate it for later at this point if you want to.) Divide mixture into 4 equal parts. Form burger patties. Prepare as desired. They can be baked at 350 for about 15 minutes or until just crisp on the outsides, fried (in oil or non-stick spray) or grilled. If grilling, us a foil liner so they don't fall apart. Garnish with onions, jalapeno, sour cream, salsa and avocado. YUM!
Baked Seitan Log
(serves 6- 8)
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce ( or add 2 tbsp soy sauce)
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desire.
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce ( or add 2 tbsp soy sauce)
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desire.
Body For Life Pancakes or Muffins (Shannycakes)
4 egg whites
1/4 C cottage cheese
1/2 C oats
four packets of Splenda
1 tsp cinnamon
1 tsp vanilla
Blend in a blender until cottage cheese is smooth. Cook on a Pam-sprayed skillet like pancakes and enjoy! You can also make these into muffins by pouring batter halfway into cups of a muffin tin and baking at 350 degrees for 25 minutes.
Variations:
Banana Shannycakes: Add a 1/2 banana and cut the oatmeal to 1/3C.
Chocolate Almond Shannycakes: Omit cinnamon and add 2 Tbsp unsweetened cocoa, two extra packets of Splenda, and 1 tsp almond extract. Increase vanilla by 1/2 tsp.
Apple Pie Shannycakes: Cut oats to 1/3 C, add 1/2 jar of pureed apples (baby food) and add 1/4 tsp of nutmeg
Pumpkin Shannycakes: Add 1/4 C canned pumpkin, 1/2 tsp nutmeg, 1/8 tsp of ginger and 1/8 tsp of cloves.
1/4 C cottage cheese
1/2 C oats
four packets of Splenda
1 tsp cinnamon
1 tsp vanilla
Blend in a blender until cottage cheese is smooth. Cook on a Pam-sprayed skillet like pancakes and enjoy! You can also make these into muffins by pouring batter halfway into cups of a muffin tin and baking at 350 degrees for 25 minutes.
Variations:
Banana Shannycakes: Add a 1/2 banana and cut the oatmeal to 1/3C.
Chocolate Almond Shannycakes: Omit cinnamon and add 2 Tbsp unsweetened cocoa, two extra packets of Splenda, and 1 tsp almond extract. Increase vanilla by 1/2 tsp.
Apple Pie Shannycakes: Cut oats to 1/3 C, add 1/2 jar of pureed apples (baby food) and add 1/4 tsp of nutmeg
Pumpkin Shannycakes: Add 1/4 C canned pumpkin, 1/2 tsp nutmeg, 1/8 tsp of ginger and 1/8 tsp of cloves.
Regular Plain Oatmeal Pancakes
(serves 3)
Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.
Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.
Carolyn's Breakfast Pancakes
From Pattycake.ca
2 egg whites (or 1 whole egg)
2 tbsp protein powder (soy or whey)
1 tbsp ground flax seed
1/3 cup oats (or gluten-free oats)
1 tsp vanilla
Cinnamon
Pinch of sea salt
Raisins (1 or 2 tbsp)
Pinch of Stevia (natural sweetener)
1 tbsp water
Mix this all together. Heat a small pan and lightly spray with olive oil. Drop gooey mixture on like you would pancake batter and spread out over pan. Cover with lid and cook for a few minutes, flip, remove cover and cook till other side is also golden brown.
Cool on baking racks and freeze if necessary.
Be creative! Variations could include the addition of sesame seeds,hemp seeds, or other seeds. Substitute dried cranberries for the raisins. Place on top in decorative patterns before flipping for added fun.
2 egg whites (or 1 whole egg)
2 tbsp protein powder (soy or whey)
1 tbsp ground flax seed
1/3 cup oats (or gluten-free oats)
1 tsp vanilla
Cinnamon
Pinch of sea salt
Raisins (1 or 2 tbsp)
Pinch of Stevia (natural sweetener)
1 tbsp water
Mix this all together. Heat a small pan and lightly spray with olive oil. Drop gooey mixture on like you would pancake batter and spread out over pan. Cover with lid and cook for a few minutes, flip, remove cover and cook till other side is also golden brown.
Cool on baking racks and freeze if necessary.
Be creative! Variations could include the addition of sesame seeds,hemp seeds, or other seeds. Substitute dried cranberries for the raisins. Place on top in decorative patterns before flipping for added fun.
Monica Brant Pancake
4-5 Egg whites
1/4 cup Nonfat cottage cheese
3 ounces Extra firm low fat tofu (abt 1/2 cup)
1/2 cup Old Fashioned oatmeal
Optional:
1/2 scoop Berry flavored with protein
Blend ingredients together.Add vanilla or almond extract, cinnamon and nutmeg. Cook batter like pancakes flipping when the cake bubbles in pan (use nonsticking cooking spray).Add either butter, butter spray or Smart Beat or nothing at all
1/4 cup Nonfat cottage cheese
3 ounces Extra firm low fat tofu (abt 1/2 cup)
1/2 cup Old Fashioned oatmeal
Optional:
1/2 scoop Berry flavored with protein
Blend ingredients together.Add vanilla or almond extract, cinnamon and nutmeg. Cook batter like pancakes flipping when the cake bubbles in pan (use nonsticking cooking spray).Add either butter, butter spray or Smart Beat or nothing at all
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