Category Archives: FLOUR

What Is Slurry?

slurry noun – a semiliquid mixture, typically of fine particles of manure, cement, or coal suspended in water.”clay slurry” Just so you know, that’s not what we’re doing here – mixing cement or manure!! What is slurry in cooking? A slurry- is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water which is mixedContinueContinue reading “What Is Slurry?”

Sweet Pickle Cream

The delicious taste of a sweet bread & butter pickle in a cream – no pickles added, just the juice of that which you normally discard. Heaven in a toss-away! Use as a substitute A-F mayo served cold, or a topping or dipping sauce – served warm. Or, dilute some of it with water and/orContinueContinue reading “Sweet Pickle Cream”

Easiest IMITATION CHICKEN Gravy

EASIEST IMITATION CHICKEN GRAVY There’s no chicken in this gravy, no animal-free chicken either. Just broth that tastes and textures like plain chicken gravy absent the meat. In a taste test, this is the one you’ll choose as the real chicken gravy! Makes 5-1/2 cups In most restaurants, high end to low end, simple graviesContinueContinue reading “Easiest IMITATION CHICKEN Gravy”

AFC SOFT-CRUSTED FRESH NECTARINE PIE

SOFT-CRUSTED FRESH NECTARINE PIE A new way to consider pie crust. Why not add a bit of air? Fresh sliced nectarines with coriander and lime baked in a spicy orange soft-crusted pie. Youch!! Makes 1, 9 inch pie with top and bottom crust Preheat oven to 375 degrees NECTARINE FILLING: 6 lg. or 8 sm.ContinueContinue reading “AFC SOFT-CRUSTED FRESH NECTARINE PIE”

White Wine Mushroom Sauce

SERVING SUGGESTIONS: WHITE WINE MUSHROOM SAUCE OVER TOAST TOPPED WITH SAUTEED PEPPERS AND ONION PLUS BAKED TOFU CUBES. OR, WHITE WINE MUSHROOM SAUCE SEASONED WITH FRESH ROSEMARY SPRIGS OVER TOAST TOPPED WITH PLANT CHICKEN CUBES AND FROZEN MIXED VEGETABLES. WHITE WINE MUSHROOM SAUCE  Wherever you use an animal-based white sauce, this animal-free white sauce worksContinueContinue reading “White Wine Mushroom Sauce”

OILY SPONGY DOUGH

OILY SPONGY DOUGH For pierogi/dumpling or nuggets for soups. Textures like fatty animal meat. 1 c. unbleached all-purpose flour 2 c. double zero “00” wheat flour – I used Antimo Caputo brand 3 t. salt 1/2 t. baking soda 1/2 t. guar gum 1/2 t. xanthan gum 1 t. turmeric fine grind black pepper asContinueContinue reading “OILY SPONGY DOUGH”

Baked Veg Cheese And Veal Cannelloni

BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf thatContinueContinue reading “Baked Veg Cheese And Veal Cannelloni”

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don’t deep fry anything. I don’t like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofuContinueContinue reading “How To Make Fried Tofu Planks”

FLOUR TORTILLAS, MAKING CHAR MARKS

FLOUR TORTILLAS, MAKING CHAR MARKS When making burritos or soft tacos, which require softening the tortilla in order to more easily roll or fold it, you can soften it plus add some char marks that give it a slightly charred taste. Here’s what you do: For an electric stove, turn your stove burner on tillContinueContinue reading “FLOUR TORTILLAS, MAKING CHAR MARKS”

How To Make: HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24 1 c. flour (Pillsbury’s Best All-Purpose Flour works best for homemade pierogi dough) 1/2 t. salt 1/3 c. cold water 1/2ContinueContinue reading “How To Make: HOMEMADE SAUERKRAUT PIEROGIS”