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Recipes I've Shared:
The most common complaint about homemade seitan is that it's mushy. This recipe is BASIC but very firm.
This recipe is super versatile so play around with the spices and broth to make it more beefy or chicken-y.
This cheese is from Bryanna Clark Grogan and made me love pizza again! Don't make the sauce until you're ready to use it because it sets up very quickly. But, make a double batch and refrigerate some - use it as a spread to make awesome quesadillas or grilled cheese sandwiches.
This is a basic, adaptable recipe. How many servings you end up with will depend on how big your bananas are. I like using strawberry applesauce for a little more flavor but you might try other flavors. You can add 1 cup of chocolate chips and/or 1 cup of nuts if you like. Just be sure to change the recipe so the calories calculate correctly. Applesauce makes them pretty dense so if you like them fluffier, replace it with oil but adjust the recipe.
This is a dense, more savory banana bread than sweeter versions.
It looks like it takes a lot but it really doesn't! I just wanted to explain tofu preparation to people who might be new to it.
If you don't like frozen/thawed tofu, skip step 1. If you already know how to press tofu, skip step 2.
Baked Seitan for Sweet and Sour Orange Sauce From www.fatfreevegan.com. The Sweet and Sour Orange Sauce is a separate recipe.
The sauce to go with Baked Seitan
from Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz & Terry Hope Romero