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Savoury lentils
Simmer, covered:
1/2 cup dry lentils (green, brown, French)
1 1/4 cups vegetable broth or water
1 clove garlic, minced, or whole (remove after cooking)
2-inch piece celery cut in half (remove after cooking)
1 small bay leaf (remove after cooking)
about 1/2 tsp. herb and/or spice mixture
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In progress...
Millet/rice, red kidney bean, squash burgers
Approximate equal parts:
cooked mixture (approx half and half): brown rice and millet
cooked red kidney beans
cooked (baked) orange squash (ex: acorn, sweet potato)
Using an immersion blender, purée about 75%.
Mix in:
a bit of spice mix from "Cauliflower, potato and walnut taco filling" recipe
a very small amount of ketchup
a little bit of onion powder and garlic powder
To firm up mixture:
some quick oats
a lesser amount of masa harina
a very little bit of all-purpose flour
Batter should be a bit moist, but firm enough to easily form into patties and hardly sticking to fingers.
Pan cook (med-low heat, covered), about 7 minutes on each side.
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Black-eyed peas, wheat berry burgers
Approximate equal parts:
cooked black-eyed peas
cooked wheat berries
Celery, a little bit of ketchup, black pepper, sage, oregano
quick oats, masa harina
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no-bake oat squares
Jan 15, 2023
36 bite-size squares
1/3 cup medium thick prune purée
1/8 cup fresh (soft), dry dates (about 4)
1 T. ground chia seeds
1/8 tsp. cinnamon
3 T. peanut butter
2 T. honey
1 T. wheat germ
1/4 cup raw pepitas (lightly chopped)
1/8 cup raw sesame seeds
1/8 cup raw sunflower seeds or raw walnuts (lightly chopped)
1 1/3 cup quick oats (mix in at end)
Use sheet of parchment paper to form, press down and smooth edges.
Put in freezer for about 1/2 hour.
Cut into squares, put in container and store in fridge or freezer.
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Black-eye peas spread
Jan 22, 2023
approximately...
1/2 cup cooked black-eye peas
2 tsp. tahini
1 T. lemon juice
1/2 tsp. cider vinegar
1/2 tsp. minced garlic
1 T. minced red onion
pinch cumin
pinch salt
2 tsp. water (to thin out, as desired)
1/2 tsp. nutritional yeast
Purée.
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Pudding
Feb 19, 2023
2 servings
Blend in immersion blender, until very smooth:
1 cup (unsweetened) soy milk, plain or vanilla
1 T. masa harina
(or: other thickener, ex: rice flour, unbleached all purpose flour)
1/4 cup mashed banana
(or: other puréed, unsweetened fruit, ex: pumpkin, soft dates, applesauce)
1 T. maple syrup (if using unsweetened soy milk)
a good pinch of each, ground:
cardammon
anise seed
cinnamon
(alternative spice groupings, ground:
cinnamon, nutmeg, cloves)
In small pot, simmer for 1 minute:
1 tsp agar
3 T. water
Add the rest of the blended ingredients.
Simmer on medium low heat, cook for about 5 minutes, stirring constantly.
Remove from heat and pour into one or two small glass containers. Afix lid after about 5 minutes. Let cool on counter for about 10 minutes, then put in fridge for about 1 hour.