Impatient Floret

Usually I veer away from canned items but hominy is a good thing to have in the cabinet. Cream it in a food processor, add it to half a pack of sliced mushrooms that have been sauteed in peanut oil, salt, cayenne, garlic. Let it thicken a bit then serve on top of whatever. Here it is on buckwheat noodles, could easily be a potato, rice, shredded steamed veggies, beans...

Mixed up about a cup of freshly-cooked black and red beans with teaspoon of dehydrated vegetables, 1/2 cup walnuts, garlic, cumin, parsley, salt, cayenne and couple teaspoons : worschestshire, brags aminos, or other soy or steak sauce-puree together well. Fry in grapeseed oil about 3-4 loose burgers. Make some vegan gravy, serve on top of rice, quinoa, or other vegetable. Ate it too quick to remember a photo! Will be nice with fresh items such as minced onions, carrot, mushrooms!

Before Cooked As in, without treating, figured it would go brown and if attempted to cook, just get disgusting but I decided to test it out. Had 2 organic avocados, huge that needed to have something done to them. So made chocolate pudding out of one (blend well with honey/agave/syrup, cocoa, and some coffee). The other is going in a pizza. Herbed up the crust, made it thick. Tomato and red bell pepper diced, sprinkle on salt and red pepper flakes, add cubed avocado, shredded cheddar. Thirty minutes @425. Cooked and cut! Yes I made a mound, less of a pizza and I guess more of a bread tostada. I consider it a satisfactory cross between the bruscetta I wanted and the pizza I wanted to test. It worked but would have been better had I added a protein. This would  be good with facon added, chicken, probably even salmon! Normally I have 3 slices but one if filling me up.

So I tried wheat meat in several varieties and ways a decade ago, wasn't impressed, trying again, and making it easier. Bought a box of your typical Hodgen Mill Vital Wheat Gluten (6 1/2 oz), mine had vitamin c added, small town, only one to be found. Add 1/4 teaspoon each: paprika, pepper, garlic granules, combine well. Add 1 cup water, combine well, knead it for 3 minutes, it becomes spongy and springs back pretty quick. Cover it in water for 5 minutes, knead for a minute, cover in very warm water a few minutes, knead a minute again. You are doing this just to make sure get the excess starch is rinsed out, probably not necessary in this case but I wanted a very stiff consistency. Heat up 3 cups water to boiling, add 1 tablespoon braggs amino acids or soy or something for a salt, and 1 tablespoon dried vegetables (or use broth cube or powder). My dried vegetable powder was one of my dehydrated concoctions of carrot, asparagus, green onion, celery, sage, and possibly a couple o

 Doing recipe and taste tests before a party I plan to throw on June 1st. Sfouf test- 2 cup flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1 tsp turmeric, 1/2 cup grapeseed oil, 1 cup milk, 1 tsp vanilla, 1 tsp lemon. mix very well. 1/4 cup slivered blanched almonds in bottom of greased and floured 9 inch round. 375-35 minutes. Cut into about 25 pieces. I LOVED it. Initially I had considered using honey, no lemon, yogurt instead of milk. Normally it is made with semolina flour but that is not easy for me to come by. Egyptian Green Falafel- Mix together: 1 cup diced green onions, 1/4 cup parsley, 1/2 tsp cumin, 1/2 tsp cardamom, 1/2 tsp salt, 1/4 tsp pepper, l can smashed fava beans. 12 balls on greased sheet. Bake about 40 minutes at 400. First test didn't come out right because I had to rehydrate some white onion flakes since there were no green onions. Also had to use dry parsley not fresh-using fresh- double. These were still very good if you like beans, I'll b