Time with my SoyQuick Premier Milk Maker 930P August 22, 2009

Hi all. Well if you are reading this, you must be interested in soy milk and you just might like to read this.

A few months ago, I was lucky enough to win the SoyQuick Premier Milk Maker 930P, thru a sweepstakes from www.soymilkquick.com. I was and am just delighted. In our household, we do not drink regular cows or animal milk. Soy milk is our way, plus the occasional almond, hemp and rice milk. To get this gift, was such a blessing. With all the increasing costs of soy beans, being able to make the soy milk at home was a trill. First, it’ll save money, second, FRESH SOY MILK every morning!!!!!, not to mention, making the milk with your own hands handmade and with love. I couldn’t wait to get started.

I first went out and bought a huge bag of soy beans from our local Li’l Saigon..however, you are provided with a small bag of soybeans with the machine to start off with.

My first few attempts to make soy milk worked but there is a little bit of an art to it. However, its easy and enjoyable.

If you are looking at buying this item, I highly recommend it.

However, two things you must be aware of,

One: it’s a commitment. The fresh soy milk doesn’t last very long, so, in my experiences, I make soymilk every morning or every other morning. It takes about 15 minutes to make..however you have to wait for the milk to cool down before using it. It’s very hot at first.

Second: Be careful with the machine. The sensor inside is sensitive. I had to return my first machine and get a new one. The company is wonderful, excellent communicator and sent me another one free of charge.

The machine comes with everything you’ll need to make soy milk, tofu and it even comes with cleaning supplies. It is important to read the warnings in the manual provided.

This machine makes, almond milk, tofu, okara, soy milk and many other milks and drinks. Java Soy, Fruit Soy…really anything. It’s fantastic. I have only perfected soy milk at this point. I will post more recipes, ideas and experiences as I go along.

Thank you for reading. Check out their website: www.soymilkquick.com

If you have questions, recipes or ideas, please let me know.

thank you,

Krista

Vegan “Meat” Loaf with Mushroom Gravy Recipe March 4, 2009

“Meat” Loaf

This was posted at Fat Free Vegan …I made a few changes, which are noted.

Ingredients:

2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs - I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil

(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional

Directions:

Preheat oven to 375 degrees.

1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

2. Add remaining ingredients, except topping. Mix well

3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)

Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

Fat-Free Mushroom Gravy

1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water

Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

Add arrowroot mixture a little at a time, stirring constantly until thickened.

Use on meatloaf, potatoes, biscuits, etc.

Enjoy!

Quick Homemade Gluten – Seitan Healthy “Meat Alternative” January 8, 2009

Ingredients:

• 2 cups gluten flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1-1/4 cups vegetable stock
• 3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
• 1-3 teaspoons toasted sesame oil

Directions:

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:

• 4 cups water
• 1/4 cup tamari or soy sauce
• 3-4 minced ginger

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

“Chicken” Fried Seitan, Mushroom – Celery Gravy, Fried Onions & Mash Potatoes Recipe November 26, 2008

Vegan “Chicken” Fried Seitan with Mushroom – Celery Gravy

Mash Potatoes and Fried Onions

Ingredients:

• Seitan Patties/Steaks – I made my own Seitan, and then cut into patties instead of ‘meat’ chucks
• oil for frying

Breading:

• 1 cup bread crumbs
• 1 teaspoon thyme
• 1 teaspoon oregano
• dash of salt & pepper
• 1/2 cup soy milk
• flour (enough to coat all the steaks)

Gravy:

• 1 medium onion, sliced
• 1 cup of sliced mushrooms
• 1 stack of celery, sliced and diced
• 3 tablespoons flour
• 1-1/2 cups soy milk
• 1 tablespoon vegan margarine
• pinch of thyme
• salt and pepper

Fried Onions:

• 2 Medium Onions, sliced thinly
• 2 Cups soy milk
• All-Purpose Flour
• Oil for frying
• Salt

Vegetable:

• Green Beans, cut ends off and wash clean
• pot of water with a dash of salt added

Mash Potatoes:

• 4 red potatoes, cubed
• pot of water for boiling, with dash of salt
• 2 tablespoons vegan margarine
• 1/2 cup of soy milk

Directions:

First Fried Onions:
Cut the ends off the onions, peel them, and slice them in half lengthwise. Slice them thinly into half-moons. Try to keep your slices all the same width so that the onions cook evenly.

Soak the onions in 2 cups soy milk for at least 10 minutes.

Heat oil over medium heat in a wok or other pot to a depth of 1-2 inches.

Grab a handful of onions from the soy milk, shake them off a little, and place them in a bowl. Coat with flour completely, tossing with two forks to keep your hands clean. Use enough flour so that they’re not soggy.

Test the oil by putting one onion in, if it bubbles up, it’s ready. Guard against the oil being too hot – it should take 7-9 minutes before the onions start to turn golden brown!

Fry for 7-9 minutes a batch, turning occasionally, until the onions are very crispy and caramelized. The onions themselves should be a very rich golden brown, beautifully caramelized, and the breading a light golden brown. Drain on a paper towel or cloth, and sprinkle with salt to season.

If making ahead, store in an airtight container until ready for use.

Prepare Seitan Steaks..

In a bowl, combine the bread crumbs, basil, and oregano.  Add salt and pepper if you wish.  Then, pour soymilk into a second bowl, and place flour into a third bowl.  I like to have these set up right next to each other, to make breading simple.

One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture.  Repeat until all steaks are breaded.

Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy.  Place the fried steaks onto a plate covered with paper towels to absorb the excess oil.  Reserve the frying oil when you are finished to make the gravy.

Gravy:

After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left).  Add 3 tablespoons flour and stir until mixed.  Slowly add the 1-1/2 cups soy milk and 1-2 tablespoons vegan margarine to the pan, stir well.  Cook and stir until gravy bubbles and thickens.  Add salt and pepper to taste.

Mash Potatoes:

Placed cubed potatoes into a pot of water, covering the potatoes about an inch. Boil until potatoes are softened.

Strain potatoes and place in a bowl with vegan margarine and soy milk. Mix until smooth and keep covered until ready to serve.

Green Beans:

Blanch beans in salty boiling water for two minutes.

Put all together and serve.

ENJOY!!!

Homemade Seitan (Meat Alternative) Wheat Gluten – Recipe – November 25, 2008

Homemade Seitan – Wheat Gluten

prep time: 15 minutes / Cooking time: 1 1/2 hours – 2 hours / makes about 4-5 cups

Ingredients:

1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup cold vegetable broth
1/2 cup Braggs Liquid Aminos (or soy sauce)
1 tablespoon tomato paste
2 cloves garlic, pressed or minced
1 teaspoon finely grated lemon zest

Simmering Broth
10 cups water or vegetable broth

Directions:

In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a separate bowl, mix together remaining ingredients: vegetable broth, Bragg’s, tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a wooden spoon, knead dough for about 3 minutes until a spongy, elastic dough is formed.

Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn’t fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you’ve got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a re-sealable container covered in the simmering broth.

If your recipe calls for seitan cut your pieces up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy Seitan. Enjoy!