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
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Vegan and Plant-Based in Bordeaux, France
It's no secret that food in France is overwhlemingly animal-based, but more than ever, vegans are having an easier time finding plant-based foods, restaurants, and snacks. Especially in the cities. Join me on a journey to Bordeaux for tips, tricks, and suggestions for staying a joyful vegan in this historic city.
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STARCH SOLUTION STIR FRY
Good Morning everyone!
In this video I show you guys two super simple and fast to make meals. These two meals are Starch Solution approved as well! If you find yourself in a rush to make dinner then both of these meals will work for you. Pretty much all of us have all these ingredients at home so it's easy to whip up! I keep precooked noodles in my fridge to save time as well. I will use one package of spaghetti for two meals. I will divide half of the cooked pasta and place it in the fridge for a future meal.
If you aren't sure what the Starch Solution is then please take a look at my other videos where I explain it in detail. I also have a playlist that might be helpful to you. This diet/lifestyle is inspired by Dr. McDougall and I highly recommend you checking out his website which is loaded with information. His approach is a high carb and low fat diet that will make us feel amazing, full all day long and helps keep our waistline in check too.
Don't forget to connect with me across social media! I'm most active on IG and FB. I look forward to seeing you there! I like adding what I'm eating and other wellness tips on my story on IG.
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Stay Healthy & Joyful my friends,
-Debbie
~VeganMommyDee~
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.
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.
The Sculpted Vegan Kitchen - Fermented Tomato Salsa with Dearbhla Reynolds
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