Thanksgiving Feast

SOY CURL POULTRY-LIKE CASSEROLE

Ingredients:

1 package soy curls (buy on Amazon)
1/2 tsp garlic powder
2 tsp poultry seasoning
2 tsp Italian seasoning
2 tbs. cornstarch
1/4 tsp sage
1/4 tsp thyme
1/8 tsp coriander
1 tsp minced garlic
8 oz sliced mushrooms
1 c shredded carrots
1/2 chopped onion
1/2 bell pepper
2 tbs coconut sugar

Instructions:

Soak the soy curls in warm water for 30 minutes to rehydrate.

Drain excess water, then toss them with garlic power, Italian & poultry seasoning.

Bake in oven for 30 minutes on 350 degrees.

Water-saute bell pepper, onion, carrots

Heat up 2 cups of water with cornstarch (mixed with a little bit of water).

Boil, stirring constantly until it begins to thicken.

In simmering pot add water-sauteed veggies, Italian seasoning, thyme, coriander, coconut sugar.

Add soy curls to the mixture.

Watch “Vegan Cheese and Dairy Alternatives” on YouTube

Best & healthiest dairy alternatives I’ve seen! Click link below to watch playlist.

(Early video recommended grapeseed oil, but in the comments the author changed her recommendation to vegetable broth & perhaps a little tahini to thicken it up.)

Sidenote: Chia seed w/ water can be used to replace oil in salad dressings.

Oilfree vegan chipotle mayo

Oilfree vegan chipotle mayo

INGREDIENTS

2/3 cup cooked white beans (drained)
1 tbsp lemon juice
3 tbsp cashews
1 tbsp soy sauce (low salt)
1/4 tsp chipotle powder or hot sauce
3/4 tsp smoked paprika
3/4 tsp onion powder
thin w/ almond milk to desired consistency

INSTRUCTIONS

Blenderize beans, lemon juice, cashews, soy sauce, chipotle powder, paprika, onion powder, milk

Refrigerate (will thicken further)

My Tangy Ranch Dressing/Mayo

Blenderize together:

1/4 C raw cashews
1/4 C white beans (to reduce fat)
1/2 C almond milk
1 T nutritional yeast
1/4 t mustard
1 clove garlic
1/2 T lemon juice
1/4 t salt (I use kala namak black Indian salt)
Dash pepper
Thin w/ rice vinegar for tangy flavor

If you keep it thick, it’s mayo… if you thin it out it’s dressing. Try replacing cashews w/ more white beans for very lowfat product. Store in refrigerated jar for up to one week.

How to cook rice to remove the most arsenic

I cook rice the same way I cook pasta. I’ve been doing it for a year, not because I knew there was any arsenic in my rice – but because I am basically a lazy person! I don’t like bothering to measure, and I don’t like burning rice on the bottom of the pot. I put more water than required in the pot, set a timer, then scoop out (or drain) the finished product. Here are my tools.

I use a mesh colander to rinse and/or to drain my rice:

Or I use a simple mesh spoon to scoop cooked rice out of the pot of water:

From the article linked at the bottom of this post you will learn:

Where the arsenic is high and low

  • Basmati rice contains lower levels than other rice.
  • Brown rice usually contains more arsenic than white rice (because of the husk).
  • Growing rice organically doesn’t make a difference to levels.
  • Rice cakes and crackers can contain levels higher than in cooked rice.
  • The levels of arsenic found in rice milk far exceed the amounts that would be allowed in drinking water.

How to cook rice to remove the most arsenic

  • Soak your rice overnight – this opens up the grain and allows the arsenic to escape.
  • Drain the rice and rinse thoroughly with fresh water.
  • For every part rice add 5 to 10 parts water and cook until the rice is tender – do not allow it to boil dry.
  • Drain the rice and rinse again with hot water to get rid of the last of the cooking water.

https://www.treehugger.com/green-food/how-cook-rice-remove-most-arsenic.html