Keeping Busy w/ my Recipe Box

[Guest guest]

During my recouperation from wisdom tooth extraction (Alvin who?)

I've been finally transferring recipes from the back of boxes, can

wrappers, newspapers, mags, etc., to my recipe box. Many of these

recipes, as you can imagine, need to be " massaged " in order to be

vegetarian. So, I have a couple of replacement questions. If these

have been asked before, my bad. I blame the narcotics ;-)

 

Beef buillion substitute? Is there a beef broth substitute out there

that actually mimics the heartier texture of beef broth, rather than

just using a veggie broth? I have a fantastic recipe for an open-

face " ground steak " recipe, but I really think the broth needs to

have more punch than a traditional veggie buillion cube. Any

recommendations welcome.

 

Veal? Yes, I know - even carnivores steer away from veal (pun sort

of intended). But I found this magnificent veal parm recipe (which I

suppose I could use a MSF chicken patty instead, but....) and I want

to give it a go. I know Quorn has a " fillet " offering. Does that

mimic veal? Is there anything else I could try?

 

These recipes are all going to be part of a " gift " to my parents for

their anniversary. Both have been recommended going veggie for

health reasons, but both are devout meat eaters. So, I figure, if

you can't beat 'em, trick 'em!

 

Thanks everyone in advance and happy cooking!

 

-K

[Guest guest]

the tofurky frozen gravy n gibblets is really good and thick. maybe

you could use that for beef broth.

 

having only had veal once in my life, i can't really remember what

it was like or why on earth it is considered such a delicacy unless

it actually appeals to someone's sadistic side. but veat brand

makes a breast fillet or something like that. haven't tried that

particular product, but veat is becoming my favorite brand. maybe

that would do the trick.