4 c Soy pulp (from making -soymilk) or cooked cracked -soybeans 2 c Whole wheat flour 1 c Wheat germ 3/4 c Oil 1 1/4 c Soymilk (or other liquid) 1 c Nutritional yeast flakes 1 1/2 ts Fennel seed 1 ts Black pepper 1/4 c Soy sauce 3 ts Oregano 2 ts Salt 1/2 ts Cayenne 2 tb Brown sugar 2 tb Garlic powder 2 tb Wet mustard 2 ts Allspice Mix ingredients together. Oil oven-proof bowl or empty tin can. Fill it & cover with foil. Steam on rack for 1 1/2 hours, or pressure cook in 5 cups water for 30 minutes. Let cool, then slice and fry. Here, in Louisiana, we like things spicy, so I add a little more cayenne and mustard and some finely chopped onion and garlic to boot. Enjoy! Mary Brown
• VEG1176; Aired on 3 Dec 2009 This program features the cooking of Soysage Biscuits, Scrambled Tofu, and Redeye Gravy by Ms. Nancy Robinson, the fantastic author of Around the World Vegan Style. This 312 page cookbook is enriched with 250 meals and 700 recipes, all entirely vegan with no animal additives, and all are absolutely delicious! We'll have the pleasure of joining Nancy in North Carolina, USA, to have a taste of comforting Southern hospitality -- vegan soul food!
INGREDIENTS
(For all ingredients, please use organic versions if available)
Soysage Biscuits 2 cups unbleached flour 2 teaspoons baking powder 1 teaspoons salt 3 tablespoons vegetable oil A little melted vegan margarine Sour soy milk (1 cup unsweetened soy + 1 tablespoon lemon juice) 1 log Gimme Lean vegan sausage or vegan ham 1½ cups chopped green pepper 1 cup soy milk (to make the vegan sausage spreadable)
Scrambled Tofu 1--2 packages soft or silken tofu ¼ cup chopped onions ¼ cup chopped bell pepper (any color) 1 tablespoon vegan margarine 1 tablespoon Picante sauce (tomato-based, mild hot sauce) 1 clove garlic, minced ¼ teaspoon turmeric powder ¼ teaspoon salt or to taste ¼ teaspoon black pepper or to taste
Redeye Gravy 1 tablespoon flour 1 tablespoon Better Life [vegan] Ham Seasoning 1 teaspoon turbinado sugar 3 tablespoons vegetable oil 1 cup water or decaffeinated coffee (optional, for strong gravy) • Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: Next:
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• VEG1292; Aired on 29 Mar 2010 This program features the cooking of Southern Sesame Fried Tofu and Confetti Cabbage Salad by The Supreme Master Ching Hai International Association member from Johannesburg, South Africa.
INGREDIENTS:
(For all ingredients, please use organic versions if available)
Southern Fried Sesame Tofu 1--2 blocks tofu (firm or medium) ¼ cup flour 2 tablespoons white sesame 2 tablespoons black sesame Salt to taste Oil for frying Spring onions, chopped (optional)
(Ziploc bag for combining ingredients)
Serve over rice or with chutney • Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: