Cream Soup Substitute

Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.

Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.

As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute
2 cups/500 ml dry milk powder
3/4 cup/175 ml cornstarch
1/4 cup/60 ml chicken or beef bouillon granules
1 tsp. dried basil
1/2 tsp. pepper
2 tsp. dried minced onion (optional)

Mix all ingredients together and store in a covered container in the refrigerator

To use
1 1/4 cups/300 ml cold water
1/3 cup/175 ml mix.
Combine water and mix in a small saucepan.
Cook stirring constantly until thickened.
Substitute this sauce for a 10 oz/300 g can of condensed cream soup.

Add herbs such as thyme or dill or 1/4 cup/60 ml minced fresh onion when preparing.


Diastatic Malt

Source: Whole Foods for the Whole Family
Date tried: July 17, 2014
Yield: about half a cup
Time needed: a week

Well, I have been away from the blog for a while , but I haven’t been away from the kitchen.  Now that I have caught up on writing up the recipes, it is time to catch up on posting them.

You probably never heard of this one before.  I never had.  Don’t let the time dismay you. . Most of the time is spent watching sprouts grow. But what is it?

This is a homemade sweetener with a slightly malty taste which you can use to replace honey when baking bread. Or sprinkle some on your breakfast cereal and make your own malted milkshakes.  I haven’t tried it in coffee yet, but on most things it works very well. Great discovery for people who want or need to use less sugar.

Diastatic Malt

Diastatic Malt

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LLL Baking Mix

Source: Whole Foods for the Whole Family
Made: September 24, 2013
Yield: 11 cups
Time to make: 10-15 minutes

Since this baking mix comes from a cookbook published by La Leche League, naturally, it gets the name LLL.

I went all out with the options on this one, using the optional nutritional yeast in the main recipe as well as ingredients from both variations: soy flour, rye flour, wheat germ and bran.

A unique feature of this mix is the use of oil rather than margarine or shortening as the fat. Easy to mix in with just a fork to get a fine bread crumb consistency.

LLL Baking Mix

LLL Baking Mix

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Seitan Paté

Source: Ecological Cooking
Date tried: February 6, 2014
Yield: 2 cups
Time needed: 5 minutes

I like this spread. The most difficult part was finding a source for seitan, as not even all Chinese grocery stores stock it. But I have found one that sells it regularly. Note that as seitan is almost pure gluten this is not a recipe for those who need gluten-free diets. If gluten is not a problem, seitan is quite a good substitute for meat and an alternative to soy or tofu based meat substitutes. For me, this comes next to hummus as a vegan sandwich filler or to put on crackers or toast.

Seitan paté

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Cashew Cheddar Cheeze Sauce or Spread

Source: Ecological Cooking
Date tried: June 9, 2012
Yield: 3 cups
Time needed:  About 5 minutes

Today I am making the Spread version of this recipe.

A word about this recipe.  I LOVE cheese.  Probably the single reason I have not adopted a 100% vegan diet myself is my love of cheese.  And I love good cheese.  I have tried substitutes and always found them wanting.

This is the one and only “cheeze” sauce I have ever tried that I really like!  It’s great! I love it! It really does have a cheesy flavour without the cheese.  The spread doesn’t quite come off as cheese spread.  The tahini taste is too distinctive.  Nevertheless, it is a really, really good spread.  So try either as needed, even if you too are a cheese lover who never thought any sort of substitute could satisfy.

Cheeze Spread

Cashew Cheddar Cheeze Sauce or Spread
½ cup raw cashews
1 cup water

2 whole pimientos, drained and cut into large pieces (about 1 cup)
½ tsp. salt
½ tsp. Vegesal
2 ½ tsp. onion powder
4 Tbsp. nutritional yeast
1 cup vegetable oil or 2 cups tahini
1/3 to ¾ cup lemon juice to taste

For sauce: Blend together all ingredients except oil and lemon juice.
When mix is very smooth, begin adding oil VERY SLOWLY while processing to thicken.
Add lemon juice and blend briefly.

For spread: Blend together the same ingredients as for sauce.
Then remove mix to a bowl and add tahini in by hand.
Add just enough to get the consistency you like.

Both sauce and spread keep well in fridge and may be frozen for long-term storage.

Pancake, Waffle or Camping Bread Mix

Source: Recipes for a Small Planet
Date tried: July 12, 2013
Yield: 6 ½ cups
Time needed: less than 10 minutes

Baking mixes are always handy.  Here is a high-protein mix for using at home or while camping whether you want pancakes, waffles or bread.

Pancakes from RSP mixPancake, Waffle or Camping Bread Mix
4 cups whole wheat flour
1 cup soy flour
2 Tbsp. baking powder
1 Tbsp. salt
½ cup non-instant dry milk (or 2/3 cup instant dry milk)

Stir these ingredients together and store in a tightly-covered jar or can.  Pack into a plastic bag for camping.

To use, take 1½ cups of this mix and add:
1-2 eggs (or powdered eggs)
2 Tbsp. oil
2 Tbsp. honey (or sugar)
Water or milk to bring batter to desired consistency.

Water and powdered eggs alone will produce a good campfire bread.
Use the oil and honey as well for pancakes or waffles.  A thicker batter makes good pancakes, a thinner batter is best for waffles.

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