The only post under the relevant tag is 4 years old ( here), so I was hoping to revive the subject because I could really use some advice
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1.http://www.veganlunchbox.com/loaf_studio.html you should be able to make some sort of meat sub from this, correct? or is there no combo of low enough fiber and gluten free. because i suspect you could use a non gluten flour to replace the wheat gluten, you would just have to wash it like you was regular flour to get gluten if you make seitan from flour, not gluten. or have i lost you already?
2. manual juicers. generally under $10 and the pulp stays mostly in your hand so that you do not juice your hand. what gets out is just the juice. 2b. cheesecloth. put fruit into food processor. blend to somewhere between large chunks and a pulp. line a large enough bowl with cheesecloth, dump food processor contents into lined bowl. wrap cloth around contents, twist and squeeze so that the pulpy bits are inside and you're getting just juice outside of the cloth.
3. are any of the tofurkey products gluten free? or are any of the field roast products gluten free [i know they're soy free, so gluten and soy seems to much to ask in a processed product]? quorn has egg whites in it and some are breaded, so i think that would be a no go.
4. could you modify a three sisters soup [robin robertson's meat and potatoes veg cookbook] to use less squash and beans for a slight variant on the potato and corn soup?
5. crepes. somewhere, at some point, i found a recipe for crepes that was most either tofu or garbanzo bean flour. and the recipe was basically toss ingredients into the food processor or blender, whizz up and use your best pan, a hot stovetop and your best crepe making skills. my crepe making skills aren't so great, but they were a nice and soft variant to wrap stuff in, even in odd sized pieces.
2. manual juicers. generally under $10 and the pulp stays mostly in your hand so that you do not juice your hand. what gets out is just the juice.
2b. cheesecloth. put fruit into food processor. blend to somewhere between large chunks and a pulp. line a large enough bowl with cheesecloth, dump food processor contents into lined bowl. wrap cloth around contents, twist and squeeze so that the pulpy bits are inside and you're getting just juice outside of the cloth.
3. are any of the tofurkey products gluten free? or are any of the field roast products gluten free [i know they're soy free, so gluten and soy seems to much to ask in a processed product]? quorn has egg whites in it and some are breaded, so i think that would be a no go.
4. could you modify a three sisters soup [robin robertson's meat and potatoes veg cookbook] to use less squash and beans for a slight variant on the potato and corn soup?
5. crepes. somewhere, at some point, i found a recipe for crepes that was most either tofu or garbanzo bean flour. and the recipe was basically toss ingredients into the food processor or blender, whizz up and use your best pan, a hot stovetop and your best crepe making skills. my crepe making skills aren't so great, but they were a nice and soft variant to wrap stuff in, even in odd sized pieces.
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