Chana Delight

To be used alone or with other ingredients (as a stew base) atop rice or with injera. Similar to Shiro minus  the heat.

Grind up some roasted Chana. Measure 1c of this (after grinding).

3 c water, boiling.

Stir in: 1.5 t onion, 1.5 t garlic, 1T salt, 2T tomato paste, 4T oil, 2t TJ’s smoked paprika (important!)

Serves 2 to 4 people depending on whether other items are on menu.

Note: 1 cup ground Chana is a bit more than 1 cup before grinding, roughly 100 grams either way, or about 200 Calories’ worth of Chana. Oil adds more Calories to this meal.

Grammy’s Granola

My mom got this out of one of her Weimar cookbooks; here is her variation of that recipe.

Trail-easy potato soup

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.

Shiro (Selam)

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!

Belgian waffles

 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.

Taco Salad (Haystacks)

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

Coated Tofu Slices

Cut tofu into slices, coat with flavored (to your preference) gluten flour, fry. Pretty simple! 

Afterwards, experiment with leftover coating, making patties etc.

Paula's Yummy Sauce

 

Grammy's Stuffing

This is the stuffing I (Donna Ann Dietz) grew to expect as the Thanksgiving stuffing my mom always made:

 

 

Mom’s vegan scramble

 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…

Bosch 6-loaf recipe

Theodore and I are trying to follow (roughly) this video here with inspiration from this recipie here. 

 

His 5 rules are:
1) Start with hot water (about 6 cups)
2) Use fresh flour
3) Don't "measure"
4) Salt LAST (actually "more flour" is last, but...)
5) No "more flour" after you're done.  (Use oil post-raising on counter.)

Relevant video portion is 5:00 to 11:00 roughly.

5:18 he adds about 6 cups of hot water
6:03 he adds about 5 heaping cups of flour
6:15 dough enhancer (3T or so?)
6:30 2T yeast
6:52 2/3 cup oil
6:56 2/3 cup honey
8:15 about 2 more heaping cups of flour
Move from speed 1 to speed 2 when motor sound changes.
8:26 salt "last"

Then more flour until it peels from the sides.

His video is grainy so I'm really struggling to "see" what he means there.

We will keep updating as we figure this out! 

 

Grandma’s Tofu Salad (Paula)

Paula/Grandma waits until the grapes are best quality, then grabs the other ingredients. Juicy grapes are key for this to work! She uses vegan mayo also.

Grammy’s Granola

French Fries

 Work in progress… mine aren’t as good as Eric’s yet…

3 potatoes :

Calzones

Dough: double https://www.donnadietz.com/food/node30.html standard pizza dough to make 16 calzones.

One pack spinach (8 oz)  defrosted from frozen, plus a block of tofu should fill 16 of these.

Wellington Surprise

 

Idaho Chili

 

Stuffed Eggplant

 

1 large eggplant, sliced thin, soaked in 50% white vinegar/water with plenty of salt.

“Bread” it with oat flour containing salt & oregano

Fry in olive oil.

Place one layer of this in pan, stuff with filler (below) and marinara. Add top layer, then chao vegan shreds. Sprinkle on some vegan “Parmesan” if desired. Spray with more olive oil.

Bake 375F about 45 min.

Filling: block of tofu, yellow yeast flakes, litelife grounds (or similar), salt, olive oil (msg if desired).

Makes 1 large plus 1 medium pan. Should serve about 6 to 8 people. Salad and large pearl couscous were delicious with this!

Salad (3/1/25) that Michael made that Donna’s mom loved

 Olive oil (0.25 cup)

Salt (0.5 tsp)

Cumin (2 tsp)

Lemon juice (0.25 cup)

Salad was made with green leafy lettuce, topped with:

Tomatoes (chopped)

Fried tofu (refried, HMart fried tofu)

Castlevetranno olives.

Chow mein noodles (LaChoy brand)

Gluten (Carolyn’s Version)

This is a variation of a variation… Carolyn got the original idea online something like maybe https://www.reddit.com/r/veganrecipes/comments/onzrqt/15_minute_chinese_style_seitan/ perhaps?

4c gluten flour 

1c regular flour 

1t garlic powder 

2t salt

1t garam masala 

1T basil

2T rosemary 

1/4 c oil

2c water. Mix. 1 more cup water. Mix. 1/2 c water. Mix again.

Knead a bit to mush it all up. Rest it an hour or so.

Cut/rip into small bits. Brown on pan. Be patient! Must brown! Color should shift.

Make a broth. About 4c water, 1T salt, 1/4c mushroom powder. Any broth is fine.

Let steam in broth, covered.

Remove lid and let rest of water/broth soak up.

Chill. Use as needed later!