Basic Recipes

Basic recipes, recipes that do not stand alone, but are an integral part of another recipe.  You will be directed to this page from the main recipe when the base recipe appears as an ingredient in the main recipe.

Vegan Golden Seasoning     

Chicken flavoring is used as a base in many recipes, in addition to making chicken broth.  The flavoring can be a good enhancement to these recipes and although it can be left out or substituted with vegetable seasoning, we’ve created a vegan blend that is not only full of excellent flavor, but is also good for you!

To make Vegan Chik Seasoning, just blend together:

2 cups Nutritional Yeast

2 tsp Himalayan Salt

1 T onion powder

1 T garlic powder

1 T paprika

2 tsp parsley flakes

1 T turmeric

½ tsp marjoram

2 tsp celery seed

2 tsp sage

2 tsp thyme

1 tsp rosemary

 

We use a food processor to combine the ingredients.  Once blended, this mixture stores well in the refrigerator for many weeks, or store in the freezer for several months.

 

To use, shake storage container to mix, then add 1-3 tsp as a substitute for one cube of bouillon.

 

For a simple chicken soup base, mix 1 T into 2 cups of water; bring to a boil and simmer about 2 minutes.  When a recipe calls for chicken broth or chicken bouillon, you now have a great alternative!

 Gluten Recipe:    

Many people are now opting for a gluten free diet and if you are a true celiac, or wheat allergic, you will want to skip this one.  For all others, find organic wheat flour; if it’s organic, it is not GMO; and enjoy a flavorful, meat-like substitute that can find its way to even the most glamorous dinner occasion.  We often serve gluten for special events and holidays, accompanied by other favorite delights.Ingredients
5# wheat flour (non-gmo & organic, preferred)
WaterDirections:
-Mix enough water into flour to create a bread like dough.
-Knead dough for a few minutes until slightly elastic.
-Put in a large bowl and cover with a damp towel.  Rest in a warm place for about an hour.
=In a sink with plenty of clean water (I usually use multiple bowls) put a handful of dough in the water and knead together.  The water will turn milky from the starches being released.  Continue kneading, changing out water as needed.  You are separating the gluten protein from the starches.  The milky water can be saved and used on your garden.
-As you continue rinsing, you will notice the rinse water going from milky to a grey cloudy color (with change outs of water) and the gluten becoming fibrous and stretchy.  When it rinses nearly clear (it won’t be completely clear) set that handful aside and work on the next.
-Continue until all are rinsed clear.  Rinse them each again, just to get the remaining starches removed.  The remaining product is raw gluten.  Next Step:
In a stockpot, blend a mix of vegetable broth and water, with3 T sage
3 T garlic
3 T marjoram
3 T rosemary
3 T thyme

Add the gluten (either as a large chunk, or in handfuls, depending on your intended recipe) and bring to a boil.  Simmer over medium heat for at least an hour, longer will impart more flavor and texture.  We sometimes simmer it for 4 hours and truly enjoy the difference the extra time makes.  The gluten will absorb the water and increase in size, make sure your pot is large enough, but don’t worry if the pieces cling to one another.

The creations
A favorite in our family is Gluten Pot Roast, reminiscent of my mother’s pot roast from years ago.  We also love Swiss Steak, Pan Seared Steaks, and other temptations.  Not all of these are low fat, but we try to pair them with nutrient dense offerings to balance.

For these recipes and others, visit our Entrees page

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