Ben Collver wrote to All <=-

Title: Mock Duck Noodle Soup
Categories: Chinese, Soups
Yield: 6 Servings

2 tb Fresh parsley;
- finely chopped
2 Bay leaves
1/2 ts Paprika
1 tb Oil; for sauteing
5 c Water
10 oz Can gluten

Any ideas where I can buy a can of gluten? Of *any* size.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten-Free Tofu Parmesan
Categories: Pasta, Herbs, Cheese
Yield: 4 Servings

12 oz Gluten free pasta
14 oz Firm or extra-firm tofu; cut
- in long thin slices
1/4 c Melted coconut oil
1/2 c Quinoa flour
1/2 ts Garlic powder
1 tb Italian seasoning
1 ts Himalayan salt
1 c Fresh grated Parmesan
Fresh basil; garnish

First, cut the tofu in half and place between two dish
towels or paper-towels to remove any excess moisture
from the tofu. Press the tofu for at least 5 minths and
then cut each half into long slices. During this time,
cook the pasta according to instructions and make the
quinoa flour.

To make the quinoa flour add ½ cup quinoa to a blender
and blend until it is a fine powder (some chunks are
okay). Then, season the quinoa flour with the Italian
seasoning, garlic powder, salt, and pepper. Set aside.

Set the oven @ 400ºF/205ºC and line a baking sheet with
parchment paper. Take each tofu slice, dip it in the
melted coconut oil to lightly coat, making sure to let
any excess coconut oil drip off back into the bowl.
Then, dip the tofu into the quinoa flour mix to evenly
coat. Add each tofu slice to the baking sheet making
sure to leave space between each slice.

Bake for the tofu for 15-20 minutes on one side. Then,
remove the pan, flip the tofu, and bake for an
additional 10-15 minutes until browned. The tofu will be
slightly soft right out of the oven, so let cool on the
baking sheet 5 minutes before serving.

To finish, add desired amount of pasta to your plate,
top with garlic roasted tomatoes, 2-3 slices of tofu,
parmesan, and fresh basil.

Enjoy!

NOTES: Tofu parmesan can be stored in the fridge for 3-4
days in a closed container. Best enjoyed day of making!

RECIPE FROM: https://shortgirltallorder.com

Uncle Dirty Dave's Archives

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... I'll have two brains on drugs with bacon, toast, and coffee.
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Re: Re: Mock Duck Noodle Sou
By: Dave Drum to Ben Collver on Mon Jul 07 2025 05:36:30

Title: Mock Duck Noodle Soup
10 oz Can gluten

Any ideas where I can buy a can of gluten? Of *any* size.

Here's a 12-pack on Amazon.

https://www.amazon.com/Companion-Braised-Gluten-Seitan-Tidbits/dp/B01EVY63OW/

I suspect "can of gluten" is an anachronistic way of saying seitan
just as "bean curd" is an anachronistic way of saying tofu.

They sell gluten in powder form in the bulk bin section of the local
grocery store. I know people who make their own seitan out of it,
and it is far cheaper than pork. If you don't mind megadosing on
gluten.

---------- Recipe via Meal-Master (tm) v8.03

Title: CHILI CON SEITAN
Categories: Vegetarian, Main dish
Yield: 6 servings

2 tb Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped
4 Garlic cloves; minced
1 Green pepper; chopped
2 c Ground Seitan
1 ts Basil
1/2 ts Oregano
1 ts Cumin
1 ts Chili powder
1/4 ts Cloves; ground
Cayenne or hot sauce, to
-taste
2 c Red kidney beans; cooked
1/2 c Liquid from beans
4 c Tomatoes, canned
Tamari to taste

Heat the oil in a large, heavy kettle. Add the onion
and celery. Saute until almost tender. Add the garlic,
green pepper, gluten, and spices. Saute for a few
minutes more.

Add the beans, cooking liquid, and tomatoes. Cover
and simmer for about 10 minutes. Add tamari to taste.

Serve with cornbread or tortillas and a big green
salad.

From the files of DEEANNE

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Ben Collver wrote to Dave Drum <=-

Title: Mock Duck Noodle Soup
10 oz Can gluten

Any ideas where I can buy a can of gluten? Of *any* size.

Here's a 12-pack on Amazon.

https://www.amazon.com/Companion-Braised-Gluten-Seitan-Tidbits/dp/B01EVY 63OW/

So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of
excellent quality and flavour for le$$ than that.

I suspect "can of gluten" is an anachronistic way of saying seitan
just as "bean curd" is an anachronistic way of saying tofu.

They sell gluten in powder form in the bulk bin section of the local grocery store. I know people who make their own seitan out of it,
and it is far cheaper than pork. If you don't mind megadosing on
gluten.

Most folks I know are more into removing gluten rather than adding it. Bv)=

---------- Recipe via Meal-Master (tm) v8.03

Title: CHILI CON SEITAN
Categories: Vegetarian, Main dish
Yield: 6 servings

2 tb Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped

That's a HUGE amount of celery. An average stalk (bunch) of celery comes
in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery which
would average 2 to 3 oz per rib.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery Potage
Categories: Five, Soups, Vegetables, Poultry, Udd
Yield: 8 Servings

2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper

Put two quarts of chicken broth (1 48 oz can and 1 16
oz can) and add chopped celery, onion and garlic in the
crock pot. Add salt and pepper.

Turn unit on to low and go to work.

When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.

Taste for seasoning and add S&P as needed.

You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add
more salt.

* I first built this dish when I had a half stalk
(bunch) of celery in the ice box that was past using
in salads or anything requiring crunch - but, was too
good to bin.

Dish, recipe and MM by Dave Drum - 12 June 2002

Uncle Dirty Dave's Kitchen

MMMMM

... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
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Re: Fake Meat was: Mock Duck
By: Dave Drum to Ben Collver on Tue Jul 08 2025 05:47:23

So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of excellent quality and flavour for le$$ than that.

I imagine it would be more affordable at your local Asian grocery than on Scamazon.

That's a HUGE amount of celery. An average stalk (bunch) of celery comes
in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery which would average 2 to 3 oz per rib.

I quoted it as published on recipesource.com. :>

I recently saw a recipe that called for stalks of bok choy. It made me
wonder, but i figured bok choy probably comes in bunches with individual "stocks", unlike celery.

Here's another fake duck, from Carnadia:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mock Duck
Categories: Canadian, Beef, Steak, Stuffing
Yield: 4 Servings

1 Onion; chopped
1/2 c Celery; chopped
1/2 c Mushroom; chopped
1 tb Butter
3/4 c Dry bread crumbs
1/2 ts Dried savory
1/4 ts Dried thyme
Salt & pepper
1 lb Round steak
1 tb Vegetable oil
3/4 c Beef stock

Today a nonstick frypan works well, but just as in the 30s, a black
cast iron one is great, too. Thicken the gravy with flour if
desired. With the prairie sloughs dried up and little snow in the
winter, there were very few wild birds in the worst years of the 30s.
Stuffed, thinly pounded less-tender cuts of beef made an adequate
substitute. Some books called for flank steak, other for round steak.
Veal birds are similar. Rouladen, a German dish, is made with meat
spread with mustard and wrapped around dill pickle spears. And in
many regions of Canada, venison, moose and caribou were used in place
of beef. In Newfoundland, savory seasons the stuffing and salt pork
tops the meat rolls.

In a skillet, cook onion, celery and mushrooms in butter until
softened. Remove from heat; stir in bread crumbs, savory, thyme, salt
and pepper to taste and just enough water or stock to moisten.

Pound meat into 1/4 inch thickness. Cut into 4 serving pieces;
spread with stuffing almost to edges. Roll up each from widest sides;
secure with string. In skillet, brown rolls in oil. Add stock; cover
and simmer for 1 hour, turning and basting occasionally, or bake in
325 F oven for 1 hour.

SOURCE: The Thirties chapter in A Century of Canadian Home Cooking

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