Impatient Floret

The No-Bake Fairy Cakes 2 1/4-1/2 cups puffed, crisp rice 1/2 cup oat flour 1/2 cup protein powder 1/4 tsp salt 1/8 cup rainbow sprinkles 1/8 cup mini chocolate sprinkles* 1/2 cup baking molasses 1 tsp vanilla* 1/2 cup nut butter In wax paper in pan, in fridge or freezer then cut. Can be cut into lots of little one-inch squares for many mouths, very rich and hits the spot! *optional

7/26 Muffins 1 1/2 cups frozen cherries (second time was strawberries) 2 2/3 cups flour (*-1/3) 2 tsp baking soda 1 tsp salt 1 cup sugar (*- 3 tbsp) 1/2 cup oil (I may try to reduce this to 1/4 cup) (*use only 1/3 cup oil) 1 cup almond milk 1 tsp vanilla 2 tsp apple cider vinegar 350 F for about 35 minutes, or until golden. I got 15 muffins out of my batch. (Still made 16 even with reducing flour, sugar, and oil) ** These seem highly unstable depending on humidity. I live in the desert but it rained last night and batter was way too wet, added more flour this third time. *Also sprinkled half with the coarse sugar on top. Have to make about 5 more batches to finish off fruit in freezer, freeze for tea. 7/27 Black Bean Burgers Smashed and mixed 1/2 cup black beans with 1/3 cup tvp that had been rehydrated with 2/3 cup broth 1/2 cup of bread crumbs Made 3, 1/2 cup serving burgers. Will try tomorrow! *Edit, they looked great, tasted grea

Tofu Nuggets Tofu (extra firm, drained, cut into about 15 nuggets, dividing the bar into 3 slabs) 3 tbsp flour 1 tbsp nutritional yeast 8 tbsp water 1 cup bread crumbs Chicken Seasoning Blend 1 1/2 tsp smoked paprika 1 1/2 tsp garlic 1 1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp black pepper 1/2 tsp sage Mix up seasoning and put half in the crumbs, and half in the wet batter. Coat nuggets in batter, then in bread crumbs, then shallow fry until very dark, 5-7 minutes each side. These were good, but definitely make them smaller than you think you want, because the smaller, the better, the breading is all the flavor. Fried Fish Tacos Spouse thought it was amazingly like fried fish in our tacos. So when I do try to make them like fried fish, I will replace the sage with dill, and probably -1/2 tsp of the smoked paprika, too. ToFrench toast So after doing this, I realize I want to try making french toast-flavored tofu slices by doing the same as above but only mak

Vegan Parmesan Cheeze So, something that tasted like parmesan cheese was needed. People are using nuts, seasoning, and nutritional yeast. I used salted cashew pieces and nutritional yeast. Placed my coffee grinder lid o the scale, threw in a couple small handfuls of nuts and a couple spoons of nutritional yeast. It still made more than what the little container could hold, so next time I will half the recipe to this: Grind in coffee grinder: 45 grams of salted cashew pieces + 4.5 grams nutritional yeast. I also plan to add garlic, parsley, and oil to make a spread when  doing garlic bread, bruschetta, or stuffing into ravioli.

Brownies 1 cup flour 1/2 tsp baking powder    1 tsp salt 1/2 cup boiling water 1/3 cup cocoa powder 1 1/4 cup sugar 1/4 cup vegetable oil 1 tsp vanilla extract 1/4 cup chocolate chips 350F, on lowest rack, for 30 minutes, in a greased pan. Then turn heat off and leave in oven for 5 minutes longer. Remove pan onto cooling rack, allow to cool an hour before cutting. Makes about 16 squares. *This was a cross between ATK vegan brownie recipe and my own. Theirs used water in place of my chia eggs, more sugar, and more chocolate. The Aquafaba French Toast Test. 3/4 cup aquafaba 1/4 cup almond milk 2 tbsp sugar 1/2 tsp cinnamon dash salt 5-8 pieces of bread It was edible, I would eat it again in a heartbeat, but I would also prefer to make it better. Some recipes called for half and half aquafaba and a non-dairy milk, others called for 2 to 1 part ratios. I went with about 3/4 cup aquafaba (what I drained out of a can of prepared chick

Last night, The salsa. Diced about 6 cherry tomatoes, 1/2 a medium onion, 2 wedges of the pickled watermelon rind, added oregano, garlic, cumin, coriander, salt, hatch pepper. He liked it, it went on a spinach flatbread with farro patty, spinach, and sriracha. The mac and cheese sauce with tomatoes . This would be an easy bbq side dish no one would expect Bob's Red Mill recipe is a bit thick, but super easy. I changed the order to how it is made. I reserved 2 1/4 cups pasta cooking water (If you get more, save it to thin out sauce more, or just use plain water). In a sauce pot, I poured in 1/4 cup oil , 1 cup diced tomatoes , let that get nice and hot. Added a whisked mixture of 1/2 cup nutritional yeast flakes , 1/2 cup flour (which I plan to change to arrowroot i the future-using 1/3 what I would of flour), 1 tsp salt , 1 tsp mustard powder . Added dry mixture, stirring, so it became moist and tomatoes well coated. Then add in pasta water and stir until smooth. When

The whole process only took about 15-20 minutes*. Started off by pre-cooking two small potatoes (in the microwave), and the baking and making of the faux strips (sopping mix of oil, smoked paprika, nutritional yeast flakes, water, amino soy). While that was going on I grabbed a can of navy beans, drained them, added some bbq sauce, more salt and pepper, and 3 diced cherry tomatoes. In a pan, I added oil, handful of cherry tomatoes, and handful of quartered mushrooms. Then, to the middle of the pan, added the potatoes (cut into about inch pieces). Rolled everyone around in oil, added some course salt and pepper to potatoes only. After 8 minutes, I take the strips out of the oven, turn them over, and rearrange limp and hard, set timer for 2-3 more minutes. Cook items in pan quick, hot and thoroughly, place on plates and quickly fry up bread pieces, adding them to the plate, along with the beans, and then the strips when they come out. *Haven't worked on the egg replaceme

I love this since I like to keep rice paper in house for spring rolls. Try it first from the Edgy Veg, then go nuts with changing the seasoning and amounts to make it your own! Hooman: I adapted/redacted from a tried and true recipe here  (The Edgy Veg). They bubble up just like regular bacon, when served fresh, they are so delectably crunchy. The sauce didn't make enough (for our purposes), and I didn't have the same ingredients. Have ready, a bowl of water and a bowl of the sauce: 4 tbsp grapeseed oil 4 tbsp nutritional yeast 5 tbsp liquid amino soy sauce 1 tbsp maple syrup 1 tsp hungarian paprika 1/2 tsp pepper 1. Mix up your sauce bowl, get your water bowl ready, and cut inch-wide strips out of rice paper. 2. Run rice strip through water then put on baking sheet, then do a second and place on top of first. 3. You can do this 3 or 4 more times, then brush your melded strips with sauce, flip and sauce other side. 4. I used two trays to make all these, proba

The next two recipes cut back on kitchen waste  dramatically. Pickled watermelon. I am not that adventurous, but always willing to make something to try. Used just enough rind wedges to fill the jar, just to try out. The Watermelon Rind Pickles 1/3 cup water + 1 tbsp 1/3 cup vanilla sugar+ 1 tbsp 1/3 cup apple cider vinegar + 1 tbsp 1/4 tsp caraway sed 1/2 tsp powdered ginger Heat water and seasoning up to a boil, let it boil 3 minutes. Have jar packed with clean rind (mouth nibble cut off, and outer skin peeled off), mine were wedge shapes. Fill jar with liquid. Tighten lid and flip upside down. Cool to room temp, then place in fridge, ready in 24 hours, good for a month. Spouse Quote on Watermelon Pickles: Sweet and refreshing, with just the right amount of briny vinegar zing. Would be great in a relish or salsa, but pretty good on their own Watermelon Rind Jam Pb and J go over well in this house, things to put on biscuits/scon

Had about 1 1/3 cups garbanzo bean water from last crock pot batch I made. Took about 2 tbsp of it and made a paste of cocoa powder and sugar, 3 tbsp each. Whipped it up in food processor, then added the chocolate paste, whipping it to a pale chocolate fluff. It was too wet to call a mousse or whipped cream, so I dumped it into a large bowl and sifted in 2 cups white flour, 2 tsp baking powder, dash of salt, 1 tbsp oil, and about 1 cup sugar. Greased a square glass pan, about 6 X 9, baked at 325 for about 40 minutes until the interior really dried out, otherwise it will come out somewhat gummy. Sliced up some strawberries to serve on top. This wasn't overly sweet at all.

I made veggie burgers today, to try tomorrow. They have been parcooked, molded, and are just waiting to sizzle in the pan tomorrow! 1 cup dry farro, cook it 1 tbsp chia soaking in 2 tbsp water 1 tbsp onion powder 1 tbsp smoked paprika 1 tbsp bisto 1 tbsp bac'n bits (vegan) 1 tbsp parsley 1 tbsp basil 2 tbsp nutritional yeast 1 can (about 16 oz if you cooked em yourself) black beans, mash I used a huge 3 inch (or more) in diameter round cookie cutter ring to make 5 patties. Piece of wax paper, grease ring, place on top, add 3-5 spoons of mixture, press in. Move these burgers on wax paper to a solid pan or cutting board and place in freezer until hard and much easier to move. Then place them in sealed container until ready to cook. Tomorrow, when they are to be cooked, I will preheat a frying pan or an oven pan, then place oil, or spray oil on pan. Will cook about 5 minutes on each side to get a seer. (Oven would probably be set at 375, but I plan to do thi

More testing. Just not liking some of the recipes I find that ask for a bunch of ingredients not found locally.Things made recently from what was local (usually accidental order from market) or ordered from Amazon a few times a year. Farro-stuffed Mushrooms 1/2 cup dry farro 1 package mushrooms, 16 oz (baby bellas) 1 tsp garlic powder (or a few cloves of fresh, minced) 1 tsp basil 1 tsp smoked paprika 1 tbsp farro cooking water (or plain if none left) 1 tbsp amino 2 tbsp nutritional yeast flakes Cook 1/2 cup farro Sautee about 7 of the diced mushroom caps (Stems get woody, so I don't use them) Add seasoning, farro, and the rest. Let it cook together until not too wet. Stuff mushrooms, bake at 375F for 15 minutes. Having now tried farro, knowingly. I love it, if the store still has some from it's accidental purchase, I will be buying it all. It had a firm texture, will be ridiculous (good) when I start doing veggie burgers again. Read