Note: for more trail-easy see https://www.donnadietz.com/philmont
Some water. Boil 6+ cups. Start with 4 cups of boiling water and add as needed.
Dry:
Baco bits: 2T (or more)
Dry chives: 1T (or more)
Salt: 1T
Soy milk powder: 1/4 c
Yeast flakes: 1/4 c
Oil: 2T (or more)
Minced onion: 1T
Minced garlic: 1t
Dry mashed potatoes (Idahoan): 2 1/3 c
Serve with sliced boiled egg (if desired)
Black pepper as desired.
Serves about 3, depending on what else is available (crackers? Etc) to accompany it.
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:
