Soy to the world - chefs say soy products are easy to use

NEW YORK (Reuters) -- Consumers thinking of trying meat substitutes for the first time might be baffled by unfamiliar names such as seitan, baked tofu and tempeh, but cookbook authors say the products are really quite easy to use.

Seitan is wheat gluten that has been used in China and Japan for centuries. It is made by removing the starch from wheat, leaving behind a high protein product with chewy texture. It is often sold commercially in teriyaki or barbecue sauce and can easily be tossed into stir frys or stews.

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Baked tofu, a firm soybean product with the texture of soft cheese, can be found marinated in a variety of sauces that contain Thai, Italian, Mexican or Caribbean "Jerk" spices. It is ready to eat from the package.

Tempeh is a favorite of author Lorna Sass who describes the soybean product as having a "toothsome meatiness" and a "sponge like capacity to absorb flavors." It can be marinated, simmered in a sauce or sauteed.

In "The New Soy Cookbook" she even has a recipe for a country tempeh pate inspired by the classic pates of France.

Claire Criscuolo, author of "Claire's Italian Feast" and other cookbooks, likes to use meatless ground beef, sausage and bacon substitutes in vegetarian versions of her Italian grandmother's recipes. The following is one of her recipes.

Stuffed Portobello Mushrooms from Claire's Italian Feast

• 4 portobello mushroom caps (about four inches across)
• 1 slice Italian bread (about one inch thick)
• 14 ounces meatless ground "beef," thawed if frozen
• 2 canned artichoke hearts, drained and coarsely chopped
• 1 sun-dried tomato in oil, drained and finely chopped
• 2 large cloves of garlic, finely chopped
• 1/2 small onion, finely chopped
• 1 tablespoon finely chopped flat-leaf parsley
• 1 large fresh basil leaf, coarsely chopped
• 1 egg
• 1 tablespoon extra virgin oil
• salt and pepper to taste

1. Preheat over to 375 degrees. Rinse the mushroom caps and drain, stem side down, on paper towels. Place the bread in a bowl. Cover with hot tap water. Set aside until the bread has absorbed some of the water and is cool enough to handle. Turn the bread into a colander and press out as much water as possible. You should have about 1/3 cup of bread.

2. Place the "beef" in a bowl. Add the artichoke hearts, sun-dried tomato, garlic, onion, parsley, basil, egg, two teaspoons of the olive oil, the drained bread, and salt and pepper. Mix well to combine.

3. Spray a 13 X 9-inch baking pan with nonstick cooking spray. Brush the mushroom caps with the remaining teaspoon of olive oil. Sprinkle with salt and pepper. Stuff the filling into the mushroom caps. Arrange the stuffed mushrooms in a single layer in the baking pan. Pour 1/2 cup of water around, not over, the mushrooms. Bake for 55 to 60 minutes, or until the mushrooms are fork-tender and filling is crispy on top.

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