Cooking with code: a vegetarian recipe miscellany
Abstract
Lenses may, during the publishing process, become difficult to locate. We seek to rectify this problem by linking our recipe lenses here. By 'we', we mean 'I', and by 'our', we mean 'my'; one may likewise substitute singular pronouns for pronouns indicating plural parties throughout this lens, as well as replacing terms such as 'our team' with 'I', and 'our team's' with 'my', unless we have specified otherwise; by 'one', we of course mean 'you', unless we are describing quantities of objects...

Cooking with code: Maple vegetarian breakfast sausage
Quick vegetarian breakfast sausage
This is a simple recipe for breakfast sausage patties made with textured vegetable protein and bulgur wheat. Good with tofu scramble, pancakes, or in a paper towel while you run out the door. Part of this nutritious breakfast for any aspiring pirate, bike messenger, or research scientist. Your mileage may, of course, vary. Please don't bother to read this recipe backwards. Everyone knows security through obscurity doesn't work.

Cooking with code: stock the pantry with three vegetarian meat substitutes
Three (possibly) commonly available meat substitutes
Dehydrated gluten, dried soy chunks, and textured vegetable protein provide quick meal preparation; one may be able to substitute one of the dried products for another in many recipes. One such recipe might be for vegetarian char siu, as described below. Dehydrated gluten chunks and dried soy chunks may be available in one's local international foods market or Asian grocery. Textured vegetable protein may be available in one's local health food store, co-op, or Whole Foods. Needlessly repet...

Cooking with code: Double-Fried breaded mushroom and gluten knot cutlets
This was originally going to be a steak substitute; needless to say, it didn't quite work out.
Autumn hits, and it's time to cook; the microwave oven gets relegated to rush orders, and all the pots and pans get a scrubbing. This recipe is not exactly fast; provide about an hour, or perhaps two hours if one needs to steer others away from a hot stove. These cutlets are crisp on the outside, while remaining moist and juicy on the inside. Even if they aren't suitably steaklike, they are nevertheless quite tasty. The mushrooms provide a rich, earthy flavor; the gluten knots give a bit of...

Cooking with code: Cooking with dehydrated gluten
No time to make wheat gluten?
Sometimes one doesn't have the availability to knead gluten, stretch it out, boil it in broth for several hours, and then cook it again. Sometimes dinner needs to be slapped together right quick; for those times when a box of veggie patties or soy dogs won't cut it, there is dehydrated gluten. Dehydrated gluten is relatively quick to prepare for cooking; soften in hot water, just like textured vegetable protein. It may be available in different shapes, depending upon one's venue of purchase....