Farro Tomato Soup

Farro Perlato 260 g
some frozen broccoli bits
2 tomatoes fresh
garlic. fresh.
rosemary
black pepper
black mustard seed
onion powder
nigella
celery seed
ajwain
mushrooms. fresh
Del Monte diced tomatoes 411g. w basil, oregano, garlic
Hunts tomato paste 12oz
coconut milk. 400ml
garbanzo beans. 15.5 oz can

all spices burned or nearly burned. also mushrooms.

Thai peanut sauce link

This peanut sauce reicpe is actually pretty good! It's about 5wo to three times the amount we usually need, so be ready to save it.

Harmonic Play-dough Cookies

1 cup + 1/2 cup + 1/3 cup + 1/4 cup all purpose flour
1/2 cup white sugar
1/4 cup corn oil
1 t baking soda
1/4 t almond extract (or some other extract if desired)
1/8 t salt
1/2 cup water colored as explained below

measure 1/2 cup water into some other larger cup (for non-white dough)
add at least 15 drops of red
or 25 drops of blue or green
or 10 drops red + 10 drops blue (purple).
Mix with a fork.

Then add this water (or 1/2 cup plain water for white dough) Mix with fork.

Repeat for each desired color. Start with white so you can adjust the  flour on the next level as needed.

Let kids play as if it is play dough.

Treat cookie sheet with oil, then bake at 375 F until just before they turn brown on the outside.  (Will update blog when I figure this all out.)

UPDATE: It seems to be about 10 minutes.  However, the bigger issue is the flavor, which still needs some work.  The dough seems to be a soft texture, but too close to biscuits and too far away from cookies. They need more sugar too, so they don't taste like "dinner food".  On the plus side, it is a great texture for the kids to play with, and it is certainly fine to eat it, and kids eat anything they make, so it's fair enough.  I plan to try this another time and update as it improves.

No-fry eggplant parmesan

Preheat oven to 400 deg F.  Slice

2 eggplants

into slices 1/8 inch thick.  Dredge both sides of each slice in flour, then

place on cookie sheet lined with foil.  (You will need about 3 sheets.)  Sprinkle with salt and put in oven.  Forget.

Slice 1 onion and mince
4 cloves of garlic.

Saute, then add 3 diced tomatoes and an additional can of tomatoes.  Season with

salt,
parsely,
oregano, and
basil. 

Simmer, then mash with potato masher.  Let cool.
Mash

1 package tofu with
1/2 t salt,
1/2 t onion powder,
1/2 t msg,
parsely,
chives, and
yeast flakes.

Remember the eggplant -- it should be browned and crispy -- remove from oven.  Reduce temperature to 350 deg F.  Layer eggplant, tofu mix, sauce, and nondairy mozzerella substitute in a glass baking dish.  Bake about 20 minutes, or until bubbling.

Unexpected sausages

1 sliced onion
4 smoked apple sage sausages
2 tomatoes
12 oz. sliced fresh mushrooms
2T ginger paste
1t garam masala
1t ground coriander
1/2t salt
1T paprika
minced fresh sage
minced fresh rosemary
1/2c water

Donna's crunchy pancakes

This is a take-off on Michael's waffles.

1 c white flour
1 1/2 cup whole wheat pastry flour
3/4 cup wheat germ
1/2 c walnut meat (grid walnuts in spice grinder)
1/4 c ground quinoa
(be creative adding grains or ground nuts)

4 T corn oil
4 T maple syrup
4 T baking powder
4 cups soymilk (Donna doesn't cut with water)

electric fry pan (mine is set to temp 2 of 3 possible settings)

spray pan first
1/8 cup measuring cup to make small pancakes.

Top with fruit etc.

About 2650 Calories for this recipe

Makes 64 pancakes at about 42 Calories each... I think...

Serves about 6 to 8 people

It takes about an hour for cooking/flipping if I make 8 rounds of 8 pancakes at a time.

Michael's vegan waffles (pancakes)

For a small batch of waffles:

1 cup flour
1 T oil
1 T maple syrup
1 T baking powder
1 cup soymilk (or 1/4 cup water, 3/4 cup soymilk, etc)

use standard waffle irons
serves roughly 2 adults