Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
dough. Knead briefly. Keep your hands wet when handling the dough for the rest of steps.
For “scallops”: Shape the raw gluten dough into a long roll about 1 inch in diameter. Cut into little rounds
like very thin scallops. Mix the cooking broth ingredients and bring to a boil. Drop in the gluten rounds
and simmer for 30 minutes. refrigerate overnight in the cooking broth.
For “fish”: flatten the raw gluten into very thin “fillet” shapes. If your pieces are too big, just cut them.
Mix the cooking broth and bring to a low boil. Add the gluten “fillets” and return to a low boil, rather than
a simmer and cook for 30 minutes. this makes a softer seitan. Refrigerate overnight in the cooking broth.
For “clams”: Tear the raw gluten into tiny bits. Bring the cooking broth to a boil and drop in the gluten
pieces. Boil for 3 minutes and refrigerate overnight in the cooking broth.
For “shrimp”: cut the raw gluten into little wedge shapes about 1 1/2 long and 1/2 inch thick. Mix the
cooking broth and bring to a simmer. Drop in the gluten and simmer for 30 minutes. Refrigerate overnight
in cooking broth.
Note: remember that seitan expands quite a bit so whatever shape you cut, make the pieces at least half
as small as you want them to be.
Buddha’s “Chicken”
This is a traditional yuba (bean curd skin) recipe used by Chinese Buddhist vegetarians. It makes a
delicious appetizer. Leftovers can be chopped and used in dim-sum stuffings or rice and noodle dishes. If
you use fresh yuba, which needs no soaking, this dish is very quick to prepare. It’s very easy to make
whether you use fresh or dried yuba.
3 large sheets fresh yuba (bean curd skin) about 16 inches in diameter, cut in half, or 3 large rectangular
sheets dried yuba
1/3 vegetarian broth
1 1/2 tbsp light soy sauce
2 tsp unrefined sugar
1/2 tbsp roasted sesame oil
oil for deep frying
If using the dried yuba, handle the sheets carefully and soak in warm water for 5 – 10 minutes. Pat them
dry and cut in half.
Mix the broth, soy sauce, sugar and sesame oil in a small saucepan and heat until the sugar is dissolved.
Pour into a bowl and allow to cool slightly
Spread a 12x6 inch piece of fine cheesecloth or thin white cotton sheeting over a cookie sheet. Place a
half-sheet of the fresh or reconstituted dried yuba on the sheet.
Page 66