Quite Possible - Soy-Based Burgers, Sausage with Casing, Meatballs and More…

Quite Possible - Soy-Based Burgers, Sausage with Casing, Meatballs and More... is a vegan gluten-free mini-cookbook and a continuation of my work with gluten-free meat analogues in La Vegan Gluten-Free Boucherie. However, in this cookbook, all of the meat analogue recipes utilize textured vegetable/soy protein as the foundation, with no tofu required.

This mini-cookbook is available in illustrated digital format only. (Sorry, the material is unavailable in hardcopy at this time; the recipes will be included in a larger hardcopy book in the future.) For transaction issues, contact by email: thegentlechef@gmail.com

The meat analogues in this mini-cookbook are designed to be mixed and then heated in a pan-grill or skillet (or baked in the oven) until cooked through. No pre-cooking is required, unlike their gluten-based and gluten/tofu-based counterparts.

The following is a list of required ingredients necessary for preparing the recipes. Please note before purchasing the file:

TVP (textured vegetable protein) and TSP (textured soy protein) are two abbreviations, often interchangeably used, to describe a commercially produced soy-based meat analogue. This plant protein is the base ingredient and foundation for all of the recipes in this cookbook.

White Starchy Rice is an ingredient that helps bind the recipe ingredients together, thus creating a firm texture and a uniform moisture balance. Purchase polished, white, short-grain Japanese rice (Japonica) or medium-grain California rice. These types of rice are often labeled as sushi rice or Calrose rice at the market. Any other starchy/glutinous/sticky, white, short or medium-grain rice can also be used, following package cooking instructions, as long as the rice absorbs all of the cooking water.

Methylcellulose is the food science name for purified plant cellulose or fiber. Like cellulose, it is non-digestible, non-toxic, and non-allergenic. Methylcellulose, as an ingredient in food, has the unique property of setting when hot and melting when cold, which makes it particularly useful and required for the recipes in this cookbook. You will need to obtain this ingredient before attempting any of the recipes offered here - there is no substitute. Methylcellulose is sold under a variety of names and in a variety of forms, and each form reacts differently in cooking. Please note that only two forms will work for the recipes offered in this cookbook:

❖ methylcellulose HV (high-viscosity) available from ModernistPantry.com and Amazon.com (in Europe, methylcellulose HV is identified as methylcellulose e-461)

❖ Methocel® A4C Food Grade (methylcellulose A4C) available from ModernistPantry.com and Amazon.com

Kappa Carrageenan is a seaweed derivative which creates firm gels when heated and then cooled. It is popularly used in molecular gastronomy. In vegan food applications, it is often used in homemade non-dairy cheeses as a firming/setting agent. In the recipes in this cookbook, kappa carrageenan helps the meat analogues retain firmness as they cool. Please note that agar will not work in the same manner. Kappa carrageenan is a specialty ingredient that is not available in retail stores but widely available online through specialty food ingredient retailers such as ModernistPantry.com and Amazon.com.

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