RE requests for recipes from my cookbook post
They were numerous, so I'll answer en masse.
Creme pies: The New Farm or any of the other cookbooks by Louise Hagler. Tofu cookery has recipes for ice soycreme too.
Eggs Benedict? I have a recipe here that gets at that. Add some gently sauteed spinach for Tofeggs Florentine. You'll have to search under benedict because it got the "Dragonfly" part dropped. It is pretty good and the tofeggs aren't runny, they set.
Anything "loose meat" type of sandwich...Dixie Diner has vegan stuff they call "Carver's Choice" in chikun, spork, beaf and toikey flavors. They call them meat NOT! not my silly names! In texture, they are like chipped meats. I am particularly fond of the Deli NOT! chops that they offer. This particular one does not come with a sauce in the "meat" and is SOOO good with a vegan "meaty" gravy over toast, like S.O.S. only so much tastier and less fat. I have also make French dip sandwiches with this stuff (another cafe fav).
If you want a tofu cream cheese, you can make it. You have to make soygurt first, but you can strain the soygurt just like yogurt to make a yogurt only it is a soygurt cheese. It is very like cream cheese. So, if you used the deli chops and smeared the soygurt cheese on the bun, put plenty of grilled onions etc on it too...mmm and it would be similar, but not exact in flavor.
For hoagies or deli sandwiches, you need pastrami (or I think so). Below is a seitan pastrami, not mine and the http addy where I lifted it from.
o 1 1/2 cups instant gluten flour (vital wheat gluten)
o 1/4 cup Red Star Vegetarian support formula, nutritional yeast flakes
o 2 t paprika
o 1/4 t ground cinnamon
o 1/4 t ground cumin
o 1/4 t (or more!) ground black pepper
o 1/8 t cayenne pepper
o 1/8 t ground allspice
o 3/4 cup cold water
o 4 T tomato paste
o 2 T soy sauce
o 2 T olive oil
o 3 cloves garlic, pressed
o 1 t salt
Preheat the oven to 325F/165C.
Place the gluten flour, yeast flakes, and the seasonings in a large mixing bowl, and stir them together. Place the liquid ingredients in a small bowl and mix them together. Pour this liquid into the dry ingredients, and mix them thoroughly. If there is still flour around the edges, add a small amount of additional water (1 or 2 T only!). You should now have a large, firm, spongy mass in the bowl. This is called gluten.
Knead the gluten directly in the mixing bowl for about a minute, just to blend (do not add any more flour).
Form the gluten into one smooth log (about 6 to 8 inches (15 to 20 cm) long. Wrap the log tightly in silver foil, twist the ends up so you have a tight package something like a christmas cracker. Place on a dry baking sheet. If you don't want the foil to be in contact with your food, wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil. p> Bake the "pastrami" for 1 1/2 hours. When done, unwrap the seitan, transfer it to a cooling rack, and let it cool thoroughly. When completely cool, wrap the seitan tightly in plastic wrap and chill in the fridge for a few hours before eating. Slice into paper-thin rounds.
This stuff is super good... if I were making it again I'd find a way to throw in some veggie Worcestershire sauce and/or a bit of clove. Also, I wrapped the pastrami log in cheesecloth and simmered; when done, let cool and rolled in lots of ground pepper. Bet it would be great in some sort of reuben sandwich with sourkraut etc...
Makes about 8-10 servings.
I've made that pastrami before, and it kicks butt! Thanks for reminding me of it. I think I'll make some! :)