Impatient Floret

Sautee minced onion, grape tomato, and 2 tsp garlic, split this between the casserole and rice dish. Ziti Casserole In a bowl, combine package of soft tofu tube of soyrizo 1/2 tsp salt, 1/4 tsp pepper half package par-cooked ziti 1 tsp oregano Stir very well, pour into greased glass pan, cover with foil. Cook about 400 for 25-30 minutes. LET REST before cutting. It needs to set. The Jambalaya was just pre-cooked jasmine rice, onion, tomato, veg sausage, veg burger, paprika, heated through in a large pan with some added veg broth.

Holiday  Nibbles 1. German Chocolate Cookies Mix wet first: 1/4 cup oil 1 flax egg 1 tsp vanilla 1/4 cup packed brown sugar Then add: 1/4 tsp salt 1/4 tp baking soda 1/4 cup cocoa 1/4 cup chopped pecans 1/4 cup sliced coconut 1/4 cup chocolate pieces 1 cup flour Bake 375f for 11 minutes, makes 1 dozen. Will get some missing pictures up after more batches are made again this season.  2. The gingerbread  from first book, but fixed and still fun! 1 1/2 cups flour 1 tsp baking soda 1 1/2 tsp ginger 1/2 tsp your choice (cinnamon, cloves, mace, nutmeg, allspice) 1/4 cup 'butter' 1/4 cup molasses 1/4 cup brown sugar 1 sp vanilla 1/8-1/4 cup water (just enough to make a ragged dough) 350f 11 minutes  3. Chocolate-filled Cookie Wet first: 1/4 cup oil 1 flax egg 1 tsp vanilla 1/4 cup packed brown sugar Then add: 1/4 tsp salt 1/4 t...

Started out by making some  breakfast muffins  (cherry and sprinkles for me, orange and cranberry for him). The base muffin: 1 cup flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 1 banana  enough veg milk to make it into a batter (between 1/4-1/3 cup) 1/4 cup additions 400f for 20 minutes. Makes six.  Second up was the seasoned potato skins . Seasoned up the potato skins (from the potatoes to be mash), and baked them about 375f for 20 minutes. Third, the rainbow bread rolls. Just standard yeast, flour, yeast sweetener, water, salt. After first rise, I divided dough out, added color drops and rolled them all up onto a tray to rise before baking. Fourth was this gem of a pumpkin pie courtesy of Anarchist Kitchen. I tried the low calorie version. Made it day of, threw in fridge for an hour and then in freezer for a tiny bit instead of chilling it the right way. It was basically pumpkin pudding. Really good, didn't have ...

The fridge is still in limbo. It was broke since we received it, the company has sent a guy out to repair it several times. It went from not cooling in the refrigerated area, to now freezing just like the freezer. This has been going on since March, lovely. So certain things I used to keep in the fridge, I had to switch out. Today is pizza, individual packets of yeast since I cannot keep a large bottle of yeast atm. In a large bowl place yeast, honey or sweetener on top of yeast 1 cup wheat flour on top of honey 1 cup of water that was heated for 31 seconds in microwave (warm like baby milk) Stirred this up, added 2 more cups wheat four and 1 tsp of salt Stirred well and placed into a microwave or other covered area, over night. In the morning, II kneaded it just to get it mixed and conditioned. Poured a TBSP or so of oil on ball, spun the dough around to get coated by oil. Letting it sit until about an hour before baking. Will then roll it out to preferred size, place...

So we moved into this house about March, about 6 months ago. Bought all new appliances. Microwave was wrong kind, got replaced. Refrigerator has been broke entire time (first the refrigerator part wouldn't go cooler than 65f, now it won't go above 20, after about 11 visits it looks like they may finally replace the whole thing). Also no recipes this week because I managed to sprain or tear Achilles tendon. Been trying to stay in bed off feet, aside for needing restroom and food; but haven't been cooking this week, apologies! So I been trying to keep shelf stable items in pantry, and still eating stuff out of freezer so we will eventually have less foods to move to knew fridge. Received a book for my birthday: the Homemade vegan pantry Veg dogs made with vital wheat gluten. Enough info in this book that I foresee making lunch meat out of marinated seitan. Very excited.

I baked some pieces and fried some pieces. Sliced eggplant into discs after removing skin. Then sprinkled salt on them and let them sit a half hour or so. Finally blotted moisture off before egg dipping and bread coating. Marinade/Egg Dip 2 tbsp soy amino 1/2 tsp pepper 3 tbsp nutritional yeast flakes 1-2 tbsp water Bread Crumbs  (there was extra, and didn't get wet clumps, so saving it for tofu breading) 1/3 panko 2/3 regular bread crumbs 2 tsp paprika 1 tsp marjoram 1/2 tsp powdered onion 1/2 tsp powdered garlic 1/2 tsp salt 1/4 tsp cayenne 1/4 tsp black pepper The pieces minced and baked in oven after marinade went on to toasted bread with sliced and toasted tomatoes, like a bruschetta. The shallow fried discs went onto sandwiches with tomatoes, lettuce, avocado salsa/mayo. The Magical Left-over Stew Today there is a head of purple cabbage begging to be sliced and sauteed , add some cooked pintos , veg shwarma , leftover raw spinach , some m...

To start off Bday weekend, making fixings for Burritos and Nachos Bean Dip/Filler 1 1/2 cups/10 oz/285 gr cooked pinto beans 1/4 cup/12.7 oz/50 gr bean cooking juice 1/2 tsp: garlic onion powder cumin salt amino (salt) 1/4 tsp: black pepper cayenne/hatch 1 tbsp butter or oil/ alternative Smash it up good, stir well, heat before serving. Serve on top nachos or soft tortilla with lettuce, tomatoes, salsa, guacamole salsa, and optional cheese from the mac and cheese recipe