2 regular onions, chopped up, fried in olive oil until carmelized.
2 regular tomatoes, chopped finely (take your time), add to carmelized onions
6 cloves of peeled garlic, chopped finely and in mix also!
5 c water. Bring to a boil.
2T mushroom flavor
1 c shiro mix
Once absorbed, reduce heat. Don’t let pan burn! Stir constantly.
Be patient while it thickens!
Adjusted slightly from
https://www.the-girl-who-ate-everything.com/belgian-waffle-recipe/
Mix dry:
2 c all purpose flour
1/4 c cornstarch
1/4 c white sugar
1 T baking powder
1/4 t salt (unless using salted butter)
Then add to mixture:
1 1/2 c Costco vanilla soy milk
1/2 c melted (but room temp) coconut oil
2 egg yolks (save egg whites)
1 teaspoon vanilla
Fold in 1/2 c Belgian pearl sugar
Whip 2 egg whites until meringue-like fluffy texture and fold in.
Measure out 1/2 c mixture per waffle. Our iron makes 2 at a time.
Serves about 3 - 4 people making about 10-12 waffles.
Theodore’s recipe:
1 onion
1 pack frozen “meat”
1 brick tofu
Tomatoes (chopped fresh)
Oil as desired
1-2 T Garlic powder (fresh was not available)
1 T paprika
1 T ground cumin
2 T salt
Cut tofu into slices, coat with flavored (to your preference) gluten flour, fry. Pretty simple!
Afterwards, experiment with leftover coating, making patties etc.
This is the stuffing I (Donna Ann Dietz) grew to expect as the Thanksgiving stuffing my mom always made:
I keep trying ways to get quick yummy breakfast protein that replaces scrambled eggs in my life. Here’s my latest attempt!
1 brick of tofu, smashed up
3 tablespoons of yeast-based flavor and salt to taste (taste it)
Smash up together with your hands and taste -adjust as desired.
1/2 cup of gluten flour
Smash it up again with hands
Prep pan with sprayed oil.
Fry one layer thick, spray on top also.
Fry covered for a few minutes to make sure gluten gets wet throughout.
Flip and let it get crunchy as desired.
Makes about 6 eggs’ worth of equivalent substance.
I am putting half in fridge for later… we’ll see how it goes…
