How To make Seitan a La Normandie
4 c Sliced onions
2 tb Minced garlic
2 tb Sesame oil
-OR- other cooking oil 4 Pieces of seitan, 2 oz each
- fried and simmered -(SEE NOTE IN DIRECTIONS) 6 tb Tamari
4 tb Apple juice concentrate
1 c -Water
1/2 c Ground, roasted pecan nuts
-(Optional; this dish is - more delicate without it) 3 md Apples; peeled, cored,
- and thinly sliced 2 tb Mirin or calvados or sherry
NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin pieces (1/8 to 1/4 inch thick), each about 2 ounces. The thinner the better. Fry the seitan in a (little?) hot oil until lightly browned and then simmer it in a little water for about 30 minutes before using. If you don't simmer it first, you may need to add more liquid to the recipe. Saute the onions and garlic in the oil until the onions are soft and translucent but not fully cooked. Place the seitan in an ovenproof baking dish and cover it with tamari, apple juice concentrate, and water. Cover with the sauteed onion mixture and sprinkle the ground pecans over it, if you wish. Fan the apples over the onions and pour the mirin on top. Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen Mintzias
How To make Seitan a La Normandie's Videos
PART 2 - VEGAN AGED CHEESE PARMAGORGO | Connie's RAWsome kitchen
2nd part....I DECIDED TO GIVE ONE OF MY CHEESES A FANTASTIC TWIST! CALLING IT PARMAGORGO ( A MIX OF PARMIGIANO AND GORGONZOLA AGED CHEESE!! )
Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
What I do when I'm not cooking .... I create and sculpt art dolls and sculptures
MY INSTAGRAM
MY TWITTER
MY PERSONAL FACEBOOK
MY RAWSOMEKITCHEN FACEBOOK
Music credits: Bushwick Tarantella Loop Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Vegetarian Taste le Tour - Episode 2: Beef Bourguignon
As the 2013 Tour de France winds its way around the French countryside, The Private Cyclist presents a number of classic French dishes adapted for vegetarians. Episode 2 is a delicious vegetarian Beef Bourguignon. Bon appétit!
Easy Aubergine Caviar (Eggplant Caviar)
Aubergine caviar, or eggplant caviar, may sound sophisticated, however, it is very simple to make. It is made with baked eggplants with plenty of garlic, thyme and olive oil. A Summer vegan delight!
It is an eggplant dip you can serve at buffets or parties. I like to serve it over a bruschetta, and if I have some leftover, I serve it with pasta.
Ingredients
3 eggplants
6 peeled garlic cloves
6 thyme
olive oil
salt & pepper
To read or print the recipe:
Serving eggplant caviar (0:00)
Picking eggplants (0:16)
Preparing the eggplants (0:29)
Bake them (1:06)
Make the dip (1:18)
Serve it (1:54)
#vlog#Tuesday evening// ఇంకా అలాగే కొన్ని tips by Archana smart housewife
Hi
Friends
#vlog#Tuesday evening// ఇంకా అలాగే కొన్ని tips by Archana smart housewife
Hope you all liked my video
So please subscribe to my channel
And support me friends
And like share comment
#Archanasmarthousewife#
Follow
75 anni di relazioni Italia-Usa, dallo sbarco ad oggi
La prof.ssa Victoria de Grazia, docente di Storia alla Columbia University e di Civiltà contemporanea alla James R. Barker University, ha partecipato all’inaugurazione dell’attività didattica del corso di laurea magistrale in Storia e cultura dei Paesi mediterranei dell’Università di Catania, tenendo una lezione dal titolo 75 anni di relazioni Italia-Usa: una prospettiva geopolitica dallo sbarco ad oggi.
L'iniziativa è stata organizzata dalla presidente del corso di laurea magistrale del dipartimento di Scienze politiche e sociali dell’Ateneo catanese, prof.ssa Pinella di Gregorio, in collaborazione con il Consolato Generale Usa a Napoli.
Gli interessi di ricerca della prof.ssa de Grazia rientrano nell’ambito della storia contemporanea e si focalizzano sullo studio dell’Europa occidentale e dell’Italia con una prospettiva orientata sugli studi di genere e volta all’approfondimento dello sviluppo globale delle rivoluzioni commerciali. Negli ultimi dieci anni il suo lavoro si è focalizzato maggiormente sul consumismo negli Stati Uniti e sulla conseguente globalizzazione della cultura, le cui conclusioni sono contenute in “L’impero irresistibile: la società dei consumi americana alla conquista del mondo” (2005), che è stato tradotto in più lingue. Ha presieduto il Consiglio per gli Studi Europei, ed è stata direttrice dell’Istituto della Columbia per la ricerca sugli studi di genere e sulle donne.
American Natural Foods Vegan Thanksgiving Dinner
This is an elegantly plated vegan dinner using both Tofu and Seitan. It is also promotion for Vegan cuisine.