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1/2 c. dry garbanzos or red lentils
3/4 c. brown or green lentils
3/4 c. quick oats
2 c. bread crumbs (or gluten-free bread crumbs)
1/4 c. cornmeal
1/2 c. nutritional yeast flakes
2 Tbsp. onion powder
4 Tbsp. “beef” seasoning
1. Put the garbanzos and lentils into a blender and blend until texture resembles a coarse flour.
2. Combine remaining ingredients in a bowl and stir in the ground beans.
3. Store in airtight container.
4. Write the cooking instructions on the outside of the container.
Angela Poch
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1 1/2 c. Easy Bean Burger Mix
1 c. boiling water
1. Combine boiling water and burger mix. Stir, then let stand for 5 - 7 minutes.
2. Form into patties and fry in an oil-sprayed non-stick skillet until golden brown (3 - 5 minutes). You may wish to fry in oil for improved taste.
*Variation: Add 1/2 cup chopped or slivered almonds to the dry mix.
Angela Poch
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6 med. yellow or white potatoes
4 - 6 small purple or red potatoes
2 - 4 medium carrots
1 tsp. sea salt or seasoning salt
1. Peel and wash potatoes (peeling optional).
2. Cut potatoes into 1-inch wedges.
3. Sprinkle with salt and place in oil-sprayed baking pan.
4. Bake at 400 degrees for 20 - 30 minutes, stirring every 10 minutes.
*Variation: Add 1 medium red onion, 4 - 6 tablespoons BBQ sauce or ketchup, and/or 1/2 to 1 teaspoon Italian herbs.
Angela Poch
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2 3/4 c. warm water
1 Tbsp. active dry yeast
1/4 c. vegetable oil
1 Tbsp. lemon juice
1/4 c. ground flaxseed
1 tsp. sea salt
2 c. brown rice flour
1 c. tapioca starch
1 c. corn flour
1/4 c. sweet rice flour, or 3 Tbsp. potato flour
2 Tbsp. raw sugar or other sweetener
2 tsp. Ener-G egg replacer, optional
1. Dissolve yeast in water.
2. Combine all dry ingredients.
3. Add remaining wet ingredients to yeast mixture, then stir this into the dry ingredients.
4. Beat 2 minutes on high with electric mixer or by hand. Batter will be runny.
5. Fill oil-sprayed muffin tins 2/3 full.
6. Let rise until just topping the tins and bake at 350 degrees for 25 - 35 minutes, or until lightly browned.
Angela Poch
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4 c. whole wheat or spelt flour
1 - 2 c. unbleached white flour or oat flour
2 tsp. active dry yeast
1 tsp. sea salt
2 1/4 c. warm water
1/4 c. vegetable oil, optional
2 Tbsp. lemon juice
1. Combine whole wheat flour, 1 cup unbleached flour and yeast in a large bowl.
2. Combine liquids and add them to flours, mixing well.
3. Knead in more unbleached flour as needed to form a soft ball. Knead 6 minutes.
4. Shape into 16 buns (for burgers) or 24 dinner rolls and let rise until double.
5. Bake at 375 degrees for 7 minutes, reduce heat to 350 degrees and bake 7 to 10 minutes more.
Angela Poch
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1 1/4 c. whole wheat, spelt, or brown rice flour
1/4 c. Sucanat
1/4 tsp. sea salt
1/3 c. oil
1. Combine all dry ingredients in a bowl.
2. Stir oil into dry ingredients and mix with hands until crumbly.
3. Press lightly into a 9” pie pan.
4. Bake at 350 degrees for 12 - 15 minutes or golden brown.
Angela Poch
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1/2 can frozen apple juice concentrate
3/4 c. water
1/4 c. orange juice, fresh if possible
1/3 c. lemon juice (juice of 1 or 2 medium lemons)
1/3 c. cornstarch
1/4 tsp. sea salt
1/2 to 3/4 c. raw sugar or other sweetener
1 Just Like Graham crust
1. In medium saucepan, blend all filling ingredients well. Adjust lemon juice to taste.
2. Cook over medium heat until thick.
3. Pour into pre-baked crust.
4. Chill for 4 - 5 hours. Serve with soy whipped topping.
Angela Poch
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