Impatient to Clean the Freezer Out Before Fall (Vegan Muffins, Vegan Shwarma meat, Goulash, Stuffed Mushrooms, Black Bean Burgers)
7/26
Muffins
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.
** 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 great but bordering on fragile. Cooked in frying pan.
Second Burger Test (these were good, but texture not quite good, still)
In a processor add
1 cup black beans
1/4 cup walnuts
1/4 cup ground oats
1/4 cup rice
salt 1 tsp
garlic 1/2 tsp
powdered onion 1 tsp
pepper 1/4 tsp
cayenne 1/4 tsp
mustard 1 tsp
worchstershire 1 tsp
paprika 1/2 tsp
Processed until it was all mixed and broken down. Molded into 4 patties. They were very good but texture is not what I want just yet, next time I plan to put in some raw mushrooms (it would add moisture and a bite). Cooked in frying pan.
Also making Stuffed Mushrooms (as a pre-lunch snack)
Sauteeing 5 diced mushroom stems with a diced carrot in about 3 tbsp butter/margarine,
adding 1/4 tsp each: garlic, salt, pepper
adding 1/4 cup bread crumbs to stuff caps
then baking in a small glass pan for about 30 minutes on 350
To go with the burgers will be baked potato and carrot slices tossed with oil and seasoning, baked about 30 minutes @350.
8/13/2017
The Vegan Shawrma Meat Fajitas
I bought 4 pounds of faux shawrma meat, so some we ate when it arrived, and some is in the freezer for easy meals.
It has gone in goulash, will go into stir fry broccoli and "beef" week after next, and eventually a shwarma sandwich. Yesterday was Fajitas
I had onion, garlic, red bell pepper, frozen corn, tomato, lettuce and spinach mix, all kinds of seasonings, several beans; but I decided only to use lettuce mic in a spinach flour tortilla, and sauteed corn, meat, tomato, cumin, garlic powder, onion powder, cayenne, paprika, salt, pepper, coriander. So juicy and flavor-filled!
The fake shwarma meat LINK.
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 great but bordering on fragile. Cooked in frying pan.
Second Burger Test (these were good, but texture not quite good, still)
In a processor add
1 cup black beans
1/4 cup walnuts
1/4 cup ground oats
1/4 cup rice
salt 1 tsp
garlic 1/2 tsp
powdered onion 1 tsp
pepper 1/4 tsp
cayenne 1/4 tsp
mustard 1 tsp
worchstershire 1 tsp
paprika 1/2 tsp
Processed until it was all mixed and broken down. Molded into 4 patties. They were very good but texture is not what I want just yet, next time I plan to put in some raw mushrooms (it would add moisture and a bite). Cooked in frying pan.
Also making Stuffed Mushrooms (as a pre-lunch snack)
Sauteeing 5 diced mushroom stems with a diced carrot in about 3 tbsp butter/margarine,
adding 1/4 tsp each: garlic, salt, pepper
adding 1/4 cup bread crumbs to stuff caps
then baking in a small glass pan for about 30 minutes on 350
To go with the burgers will be baked potato and carrot slices tossed with oil and seasoning, baked about 30 minutes @350.
8/13/2017
The Vegan Shawrma Meat Fajitas
I bought 4 pounds of faux shawrma meat, so some we ate when it arrived, and some is in the freezer for easy meals.
It has gone in goulash, will go into stir fry broccoli and "beef" week after next, and eventually a shwarma sandwich. Yesterday was Fajitas
I had onion, garlic, red bell pepper, frozen corn, tomato, lettuce and spinach mix, all kinds of seasonings, several beans; but I decided only to use lettuce mic in a spinach flour tortilla, and sauteed corn, meat, tomato, cumin, garlic powder, onion powder, cayenne, paprika, salt, pepper, coriander. So juicy and flavor-filled!
The fake shwarma meat LINK.
Goulash
5 Roma tomatoes, diced
1 red belle pepper, diced
1 onion, diced
1 potato, precooked, diced
2 cups Shwarma meat
1 cup broth
head of garlic (or 1 tbsp powdered)
3-7 tbsp paprika
1 tsp salt
1/4 tsp pepper
1/2 package (or less), elbow pasta, cooked
Cook everyone how you like, add pasta last, being careful not to break pasta apart.
5 Roma tomatoes, diced
1 red belle pepper, diced
1 onion, diced
1 potato, precooked, diced
2 cups Shwarma meat
1 cup broth
head of garlic (or 1 tbsp powdered)
3-7 tbsp paprika
1 tsp salt
1/4 tsp pepper
1/2 package (or less), elbow pasta, cooked
Cook everyone how you like, add pasta last, being careful not to break pasta apart.
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