Impatiently Delicious

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 more about farro here.

When a test isn't up to snuff, I usually incorporate the fail into something else:

Didn't like the garbanzo bean snack (see below)- weren't crispy enough.

Protein Bars

so I took left overs into a food processor
and added 1/4 cup fruit juice
1/4 cup protein powder
about 7 large dates
1/2 cup pepita/sunflower/cranberry 
1/4 cup peanut butter

Molded it into a square on wax paper, folding excess back onto it.
Flip whole package over, so it is sealed.
Place package in a square pan for ease of moving.
Refrigerate about 4 hours.
Cut into about 12 portions
Keep refrigerated until finished eating

Garbanzo Bean Snack

1 cup dry beans, cook them
save bean cooking juice (aquafaba, as an egg replacement)
-
Cinnamon mix
2 tbsp sugar + 1 tbsp cinnamon
-
Savory mix 
1 tbsp celery salt + 1 tbsp smoked paprika + 1 tbsp powdered garlic

Makes about 17 ounces of beans
Split into two bowls, pat dry
In one bowl, add 1 tbsp cinnamon mix and 1 tbsp peanut butter to 
In second bowl, add 1 tbsp savory mix and 1 tbsp grapeseed oil to bowl
Place on baking pan.
Bake @ 425 F for 20 minutes, mixing beans two to three times.
Turn off oven.
Open oven, turn pan around and let sit another 10 or so minutes.

*Note: My altitude is about 4334', and humidity is almost 0.

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