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Monthly Archives: May 2014

First off, I want to make it known that I don’t claim to be a hardcore vegan or vegetarian. I realize that this may anger many vegans and vegetarians alike; however, this particular journal entry isn’t meant to demand others to have a complete lifestyle overhaul. This journal entry is about respecting what many perceive as food sources, expanding our diets, and incorporating alternative proteins when our budgets will only allow for limited acceptable meat choices.
What is a limited acceptable meat choice? For myself, meat deriving from a free range, steroid, antibiotic and disease free organic farm is completely ideal. Such meats are expensive and can be found at natural and organic markets across the country. Why is it a good idea to reconsider your meat source? Since 2000, the FDA has changed what is considered to be an acceptable meat source to keep the supply up with the demand. Some of the things which are currently considered to be acceptable for human consumption by the FDA are as follows:

Considering the listed ailments from above and many of our grocery budgets, perhaps the best course of action is to reduce the need for the demand by reducing the need for supply of meat. Aside from what goes on with the resource origin, when it comes to meat, we must also consider what occurs during the processing of the meat; for example, there has been 1.8 million pounds of Ground Beef recalled for possible e.coli. That’s the weight equivalent of roughly 1,125 cows!
Here is a general vegan recipe guideline for alternative protein patties to give you and your loved ones a healthier alternative for all involved in the food chain. Please keep in mind that if you have any sensitivities or allergies to any of the following ingredients, don’t give up! There are other plant based protein resources to consider! Here is a different recipe! Bon Appetit!

Meatless Vegan Patties

Preheat your oven to 425 degrees. In a medium mixing bowl, *blend:

DRY INGREDIENTS: 3/4 C. Gluten Flour

*It’s EXTREMELY IMPORTANT to blend all dry ingredient together before you add the liquid mixture!

LIQUIDS.
This is what will give your protein flavor, so make it good! Be creative! Here is what I like to make;
In your blender, add

  • 1 C. Vegetable Broth
  • 1 T. Olive or Peanut Oil
  • 3 T. Soy Sauce
  • 3 T. Vinegar (Balsamic, Apple cider, Red Wine, whatever!)
  • 1 t. Liquid Smoke
  • 1 Small can of Tomato Paste
  • 2 t. Chopped Garlic
  • 2 Stalks of Celery
  • 1 Carrot
  • 1/2 A medium onion

Once the liquid mixture is smooth, mix into the BLENDED dry ingredients. Oil your 9′ by 13″ baking pan well, then transfer your protein dough into it.  Smash the protein mixture as flat as it will go with a fork and then bake it for 45 Minutes. You can also slather Barbecue sauce over the top of your protein 35 minutes into baking and the bake it for an additional 20 minutes.

YUM!

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