Prevent and Reverse disease with Nutrition. Dr Fuhrman’s blogspot. Also plenty of disease specific advice and recipes.

OUT OF STOCK

Soak 2 cups red rice or 1 cup red rice and 1 cup parboiled rice for 6 - 8 hours. (its better to use half and half the first time till you get a feel for it)
Soak 1 cup white udad dal for 6 - 8 hours separately. (Now I also use split unpolished udad dal)
Soak 1 teaspoon fenugreek seeds either with the rice or dal.
Salt to taste

Grind the soaked rice in the blender (or idli grinder) till you get a slightly coarse (but almost smooth) paste and pour into a large bowl.
Grind the soaked udad dal in the blender till very smooth and mix with the rice paste.
Allow this mixture to ferment for 8 - 12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell. (I like it a bit more sour so I always keep it out 14 hours). Add water so that it is of the consistency of dhosa batter. (somewhat similar to pancake batter)
Add salt to taste. This batter is ready to pour into idlis or dhosas, and can be kept in the fridge for 4 - 6 days and used when desired.
Variation : an equal volume or less of finely grated lauki (dudhi) or pumpkin can be mixed with the mau along with ginger chilly paste to taste. This makes tasty slightly thicker dhosas which are a big hit with kids and a good way to feed them the vegetables they don’t care for.

For the flour dough :
2 pounds organic unbleached white flour (maida)
2 pounds organic whole wheat flour
6 cups cold water.
For the stock:
1/2 kilo onions quartered
3 carrots halved lengthwise
2 stalks of celery including the leaves halved lengthwise
4 cloves garlic halved
8 pieces (1 rupee coin size slices) ginger
2 sprigs of thyme
2 bay leaves
12 peppercorns
1 cup tamari or soya sauce
4 litres water

Combine the flour with the water in a 5 litre bowl
Place dough on the counter and knead for 150 strokes till it is smooth and elastic and has the feel of a firm ball of bread dough. This can be done in and electric mixer with a dough maker
Return the dough to the mixing bowl and cover with warm water.
Allow the bowl to rest for 30 minutes while you assemble the ingredients for the stock.
To make the gluten:
Place the dough in a colander and put the colander inside the mixing bowl.
Put the mixing bowl in the sink and fill with cold water.
Keep in mind that the final product will be about 1/5 the size of the dough, so do not worry that you are washing everything out. You are supposed to!
Knead the dough for 5 minutes and drain all the water out. Repeat this procedure 2 more times.
Fill the bowl with hot water and pull and knead the dough till the water becomes almost clear, about another 5 minutes.
Finally rinse the dough in cold water for another 5 minutes.
What you are left with is the gluten - the protein. All the starch and 90% of the bran has been washed away.
Divide the gluten into 2 equal-sized balls. Place in an 8 to 10 litre stockpot with the stock ingredients and the water. Bring to a boil, then lower heat and simmer for 3 hours.
Add water from time to time as necessary to keep the gluten submerged.
Strain the stock and use for soup or sauce.
The seitan is now ready for use. Slice it into bite size pieces. Seitan will keep in the refrigerator for 3 - 5 days submerged in stock or drained and tightly wrapped in plastic. It also freezes beautifully for up to 3 months.
Seitan can be used in stir-fries instead of tofu or in other recipes like lasagna, where a meaty texture is required.

Replacing eggs in baked goods
Eggs are used in baked goods for leavening, or lightness. They also may serve as a binder.
Flat foods such as pancakes and cookies don’t rely on eggs for lift. In many cases, you can eliminate the egg altogether, especially if the recipe calls for only one egg and add a tablespoon or two of additional liquid — soymilk, fruit juice, or water, per egg omitted to restore the recipe to its original moisture content. A small quantity of baking powder may help give lightness to pancakes.
In recipes for baked goods that have a light, airy texture, replace eggs with an ingredient that provides lift. Any of the following ingredients can replace one whole egg in a recipe:
Half a small, ripe, mashed banana. This gives a mild banana flavor, which can be nice in recipes for muffins, cookies, pancakes, and quick breads. However, items made with bananas may not have a very long shelf life and are best eaten within a couple of days.
1/4 cup of tofu blended with the liquid ingredients in the recipe. These too are best eaten in a couple of days.
1/4 cup of applesauce can be used. This also adds a hint of flavour. Add an extra 1/2 teaspoon of baking powder, because using fruit purees to replace eggs can make the finished product somewhat denser.
A heaping tablespoon of soy flour or bean flour mixed with a tablespoon of water.
2 tablespoons of cornstarch beaten with 2 tablespoons of water.
1 tablespoon of finely ground flaxseeds whipped with 1/4 cup of water. The flaxseeds gel and bind with the other ingredients. Use immediately. If don’t want the flecks of brown skin to show, you can strain it through a fine sieve or cheesecloth before use.

NOTE: Flax seeds can be a bit drying to some baked goods since they suck up liquid, so use it judiciously.
Vinegar, when used in baking reacts with baking soda to give the same effect as egg. (See the recipe for Vanilla Cake with Plum Sauce in the deserts section).

Replacing eggs in main dishes
Some recipes need an ingredient that binds all the other ingredients together. Your choice of ingredients to replace eggs in these types of foods depends on the degree of “stick” you need, as well as how the ingredient will blend with the other flavors in the recipe.
Here are some options -
Arrowroot starch
Potato starch
Cornstarch
Whole-wheat, unbleached, oat, or bean flour
Finely crushed breadcrumbs, cracker meal, or matzo meal
Quick-cooking rolled oats or cooked oatmeal
Mashed potatoes, mashed sweet potatoes,
Tofu
Egg dishes where egg is one of the primary ingredients
We have included some recipes like Tofu Akuri, and French Toast, Tofu French toast, and Tofu mayonnaise, which replace traditional egg dishes.
Thinly sliced tofu, pan fried and sprinkled with nutritional yeast flakes tastes surprisingly like fried eggs.

2 tbsp olive oil or other unrefined organic oil
50 gm whole wheat flour
425ml soya milk
For a cheezy flavour add 1 to 2 tbsp nutritional yeast flakes, to taste.

Put all the ingredients in a saucepan and whisk over the heat until cooked. Season with freshly ground black pepper. Easy!

Combine all of the above ingredients in a food processor and process until fairly smooth. Refrigerate till served or used in a recipe.

Mix dry ingredients in a saucepan. Gradually add water, making a smooth paste and then thin with the remaining water. Place on heat and stir constantly until it thickens and bubbles. Let it bubble up for about 30 seconds and remove from heat. Whip in the margarine or oil.
Good on pizza, casseroles, open-faced tomato sandwiches, grilled cheese sandwiches, macaroni and cheese, and enchiladas.

Same as above.
For a unique Danish variation, add 1 Tb. of aromatic caroway seeds or 1 Tb. dill to the Swiss cheese recipe.