post for Shelly. :)

[Guest guest]

In digest#441 Shelly wrote: [re: offer to share recipes from

the monastery cookbook] " Thanks for the offer to do this.

I know how much time it takes to type up recipes so I really

appreciate it. I heard there was a " shrimp " seitan, that would

be good. Any seitan or meat subs would be a good start.

Thanks! "

 

~ Hi Shelly. Sorry it has taken me so long to get back to

you with this. There is a recipe for a broth that you cook

the gluten-meat in to give it the " shrimp " flavor.

Here is the recipe from page #121:

 

Slice cooked gluten 1/4-inch thick and then cut into 1x2

inch pieces (or into shrimp-like shapes). Boil in a broth

made by combining and simmering together for 5 minutes:

1 gallon water

1/2 cup MSG

1/4 cup sea salt

1 bag Zatarain's Crab Boil

1 Tbs. corn oil

 

If you do not have Zatarain's Crab Boil, use the broth recipe

given for UnScallops and UnFish. [see below]

Bol the gluten in the broth for 30 minutes. Then let it soak

overnight in the broth, keeping the crab boil bag in the broth

as well. Drain before using in a recipe.

 

UnFish & UnScallops broth recipe:

4 cups water

2 Tbs. MSG

1 Tbs. sea salt

2 tsp. corn oil

 

My notes: i have not tried this recipe before, and i would not

say i advocate eating MSG, but these monk dudes do use it in

some of their recipes. There is also an interesting essay on

MSG usage in this cookbook's foreword section. In it they

claim that westerners have trouble digesting MSG due to our

dairy/animal product consumption, and that they have never

had trouble with MSG since they are strictly vegan. *shrugs*

 

~ pt ~

 

Realize yourself as the ocean of consciousness in which

all happens.  This is not difficult.  A little

attentiveness or close observation of yourself and

you will see that no event is outside your consciousness.

~ Nisargadatta Maharaj