Mark Bittman has been writing a series of articles on meat consumption. Mostly he is speaking about humane treatment of animals and as part of the solution, that we eat less meat or meat substitutes.
I haven’t consumed meat or seafood for almost twenty years. My main sources of protein are eggs, cheese and tofu. When I eat a Garden Burger, Tufurky, or Quorn, I am as satisfied as if I had had a piece of chicken or a hamburger.
Bittman wrote an article and did a video on a new chicken substitute that will be marketed by Whole Foods and there are lots of other alternatives. Try fried Seitan or tempeh or Yuba formed from the skimmed top of processed soybeans.
The secret to the chewy tofu served in Chinese restaurants is to drain all the water from extra firm tofu and then freezing it before use.
At this point all of our holiday meals, we have more vegetarians than not. Here are two of our substitutes:
Seitan Pot Roast Brisket
- 4 cups vital wheat gluten
- 2½ t salt
- 5 t nutritional yeast
- 2½ t smoked paprika
- 2½ C water
- 5 T olive oil
- 2½ t mustard
- 2½ T soy sauce
- 1 sliced yellow onion
- sliced 8-10 red potatoes
- diced 3-4 carrots
- diced 5-6 garlic cloves
- 2 C faux beef bouillon
- 1 T Italian herb blend
- Preheat the oven to 375F. Mix the dry ingredients together until well combined. Mix the wet ingredients together. Add wet to dry and knead the dough for a few minutes. Let it rest for 3-5 minutes.
- Form the dough into a pot roast loaf shape. Wrap the loaf up tightly in aluminum foil. Bake for 60 minutes. Remove and let cool.
- Turn oven temperature up to 420F. Lightly spray a roasting pan with cooking oil. Place seitan brisket loaf into the center of the pan. With a sharp knife, slice several shallow (appx. ½” deep) lines across the loaf.
- Arrange the potatoes, carrots, onion, and garlic cloves evenly around the seitan loaf. Pour the no-beef bouillon over and sprinkle with the Italian herb blend.
- Cover with aluminum foil and bake 40 minutes until the vegetables are tender.
- To serve: arrange a slice of brisket on a plate with some of the roasted vegetables and a ladle of broth.
Vegetarian Gefilte Fish
- 3 medium potatoes
- 2 finely chopped medium onions
- vegetable oil for frying
- 1 large eggplant
- 2 cloves minced garlic
- 2 T chopped fresh parsley
- sea salt
- freshly ground black pepper
- matzo meal
- Boil or steam the potatoes until they are tender, then put them to one side.
- Preheat the oven to 425°F.
- Top and tail the eggplant, slice it in half lengthwise, sprinkle the flesh with oil and place them on a greased baking sheet, flesh sides down. Prick the skin in a few places with a fork. Bake the eggplant 20-30 min. until the skin starts to shrivel and the flesh is soft. Scoop out the flesh. Turn the oven down to 350°F.
- Fry the onions in a little of the oil until they are dark, golden brown.
- Mash the potatoes, add the cooked onion, the eggplant flesh, garlic, parsley, season to taste with sea salt, freshly ground black pepper and paprika, then mix in sufficient matzo meal to make a firm.
- Shape tablespoonfuls of the mixture into patties and put on oiled baking sheet. Sprinkle each with a little oil. Bake for 30 minutes until golden brown.
- Serve them hot or cold with salads and horseradish.