Glitches in the system ~ or most probably in the system user ~ today. So sorry. I had posted this and then it got linked to another recipe that I haven’t posted yet. I will try it again. Hopefully, it works this time. 🙂
For more information on Soy Curls, please see this recipe ~ BBQ Soy Curls.
Heat water, Bragg’s, and chicken-style seasoning in a frying pan. Add the Soy Curls and continue heating over medium heat, tossing well and often to rehydrate. When the broth is completely absorbed, spread out on a dinner plate and chill (5-10 minutes in the freezer or more in the refrigerator.) When cold, you can add them to salads such as this.
Becoming a vegan can be a HUGE decision fraught with difficulties as you learn just how to fix good food in a new way. It is easier now than it was 16 years ago, between increased availability of vegan cookbooks and the marvelous advantage of the internet. Each person who takes the step to change their diet – in whatever increments they choose – stands on the shoulders of those who have come before who have already figured out some of the difficulties. We learn from them and, hopefully, pass that information on to others, as well as anything new we have learned.
When my kids were diagnosed with allergies to dairy, my life “ended” suddenly ~ at least as I knew it! I had to find out now how to cook without dairy (and other things that they couldn’t have.) A cookbook that saved my family’s taste buds was “Whole Foods for Whole People” by Lucy Fuller (which Amazon says is temporarily out of stock.) If I could only have gleaned ONE recipe from it, I would have to choose this one that I share with you today. With this single mix by my side, I have invented countless recipes and replaced bouillon cubes, broth, etc., in umpteen dishes.
I give you…..Chicken-Style Seasoning. If you have used McKay’s Chicken-Style Seasoning, you can replace it with this (although you may need an extra 1/2 tsp. per cup of water by comparison.) Oh, and I recommend you make at least a double batch to save time. Believe me, you’ll use it up! Especially if you keep checking back to this blog for any new recipes that I post. I use it regularly.
1 c. nutritional yeast flakes (some people call it brewer’s yeast, but make sure you get nutritional yeast – and certainly not baking yeast!)
2 T. salt
2 T. onion powder
1 T. celery salt
½ tsp. garlic powder
1 tsp. sweet paprika
1 tsp. Italian seasoning
1 ½ T. dried parsley flakes (stir in last)
Pulse in blender all but the parsley flakes, very briefly. (You may use a food processor, but it won’t become a powder as easily.) Stir in the parsley flakes and store in an airtight container in a cool place.
Use 1 1/2 tsp. in a cup of water to make a broth or to replace 1 bouillon cube when making soup. This is fantastic on popcorn, too!