New Sauce

 This is just a sauce… yum yum yum!

https://hispanicfoodnetwork.com/wprm_print/19403

Lots of other great ideas at same site. I love the cilantro and vinegar, capers, bell peppers. Tasty! We had it on Barilla pasta.

Amazing Burgers

This is still under construction…  making this to attempt to recreate what I did last night…

Dry: 

5c rolled oats

2c gluten flour 

2T pink salt

1/2c chopped dry onion (Costco. Not onion powder)

1/2c yellow nutritional yeast

2T Italian spice mix

1/2t harrisa powdered spice

Wet: 

7 1/2 c (+/-) boiling water

1/3c oil

8oz can of tomato sauce

Mix all dry items together 

Mix oil and tomato sauce in.

Add water until it’s right. 

Sit 10 or 15 minutes 

Cooking Sheet: 2T oil each (3 sheets)

Patties: 1/3c each, shape/flatten. 11 or 12 to a sheet. Spray with oil on top.  Makes about 3 dozen.

Oven: 350 F 12.5 min flip patties, swap shelves, 12.5 more min or until done

Casserole

 No name casserole!

Rice, veggie meat, broccoli, 

With sauce of: tahini, lemon juice, olive oil, salt, pepper

Baked at 375, for 30 min.

Add crunchy items when serving.

Veggie Chili

 Cut 1 onion, 6 cloves of garlic, fry in about 1T oil with 1 teaspoon of salt.

In pot: 

Fried items (what you just fried)

Dark red kidney beans (drained, rinsed, about 16 oz can)

Another similar can of beans, probably a different type if available.

Diced tomatoes (about 14 oz can)

Red lentils (dry, 0.25 cup)

2 cups of water (Adjust this for preferred texture. Watch lentils absorb water in initial cooking.)

1 Tablespoon of paprika 

Liberal amount of cilantro 

1-2 bay leaves 

2 shakes of sage

1 package (about 12 oz) of imitation burger

1 package (optional) Nature’s Soy vegan beef (8 oz)

Bring to a boil. When it looks like chili, turn off the heat.

Eat now or reheat and enjoy later! Eat with rice, tortillas, cornbread, or other grain.

 

Zachary's Favorite Rolls

These rolls are well loved by the whole family, but I needed a title for the post, so I named these rolls after Zachary, whose love of them first impressed me to try to make more.

You need: white flour (about 6 cups), sugar (1/4 cup), yeast, oil, water, and salt. 

This arose from a sourdough process, but I haven't been loyal to my sourdough starters, so this first step simulates the starter which I haven't been making. If you have starter already, this first step would simply be to feed the starter, take some of your starter, and add the sugar to it.

Step One: Proofing/Starting the yeast: 

1/2 C flour

1/2 C warm water

1/4 C sugar

1/2 t yeast

Mix and let rest (covered with a plate or lid) between 15 min and 3 hours.  (Whatever time you want.)

Step Two: Making the dough

Add to the "starter": 

4 2/3 C flour (have about 1/2 C more on hand)

1 1/2 C water

1/8 C oil  (Any oil should be fine. I use olive oil.)

Mix/knead by hand.  Knead more if you prefer a firmer roll or less if you prefer a softer roll. Add more flour if needed. In first photo, it's just a little too wet and won't form a single ball.  That was at the 4 2/3 C stage.  I added about 1/3 C more flour until it changed texture slightly and naturally made a ball.

Once it makes a ball, spray oil all over the inside of the bowl and on the surface of your ball of dough.  Cover with lid/plate, and if needed, add a towel on top of that.
Then, set that whole thing aside, ignoring it for a long time, probably at least 3 hours or more.  You can let it sit overnight if you want fresh rolls in the morning. It's possible to leave it too long, but unlikely. 

Step Three: Forming the rolls

 (Preheat oven to 400 F when you start this step.)

When you retrieve your dough, it should have expanded quite a bit. Subdivide the dough into 24-26 single rolls on two cookie sheets.  At first, just make them fairly equal.  Then, we'll shape them a bit.  Take each ball, one at a time, and shape with your two hands, as if you are blowing a bubble with bubble gum.  Make a circle with one hand (simulating your lips/teeth), and with your other hand, push the dough through gently (simulating your tongue). With the first hand, pinch the "bubble"  to seal the bottom.

Spray each ball of dough generously with oil, and salt them.  Remember, there is no other salt in these, so be generous.  Think of these rolls as a bit of a cross between a doughnut and a pretzel.

Step Four: Baking!

Place rolls in oven at 400F for 10 minutes, then switch top/bottom and
bake another 10 minutes.  Then you should see and smell them!  If you want them darker, leave them in longer.  Just don't leave them in for too long!

Mole Enchiladas

I don't even know if these are enchiladas, and this isn't quite a recipe but...

The filling was: Hard tofu (from that Philly company), one onion, fried, some peas, some spinach, and some corn.  That was fried together in olive oil (really the veggies were dumped in near the end) with salt and pepper.  I added some white fake cheese shreds from Follow Your Heart. I think it was the pizza blend?

Those were rolled into tortillas and placed in the bake pans after oil-spraying the glass bake pans.

Then, I took 2 jars of Costco tomato sauce with half a jar of Mole sauce (Donya Maria brand, glass jar with yellow lid) and mixed them. I first warmed up the Mole so it would mix. I used my hands to mush it together.  I put that over the "enchiladas".  Then I realized there was not enough liquid, so I opened 2 (or maybe 3?) cans of coconut milk and poured it in along the sides of the glass pans until the liquid was at least halfway up the enchiladas. I sprinkled the yellow fake cheese (the brand from Greece I think) on top of that, just a little bit.

I baked that until it was bubbly.  Probably 350F or 375F?

Buttercream Frosting

Zachary wants me to blog this as well from Betty Crocker, but this one we did adjust it.  Zachary used Country Crock instead of butter and once used almond extract instead of vanilla. It takes color well!

Ingredients:

3 cups powdered sugar
1/3 cup Country Crock- just from the fridge is fine.
1 1/2 teaspoons vanilla or other flavoring
optional: coloring

Steps:

1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

2 Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.