With everyone off and running early this morning, everyone was on their own for breakfast. I had a banana and then some celery with raisin cheeze. Alicia made a salad for lunch, and we had our ranch dressing made with cashew cheeze. It was quite tasty.
For dinner I made some miso soup:
finely minced spinach
1 carrot sliced very thinly
dried shitake mushrooms
These 3 ingredients were put in 1 cup of warm water per serving to rehydrate the mushroom which was then thinly sliced. 1 tablespoon of miso is mixed with 2 additional tablespoons of warm water (per serving), and the vegetable combination is then mixed with the miso blend. It was a little bland, so I may go with more miso next time along with a little less spinach. The children liked it a lot though which surprised me, so maybe bland is good with them.
I made more patties today, so we'd have food tomorrow, and took a quart of corn out to thaw for the mashed cauliflower we'll have with them. I tried to make my sunnies, but they were very weird looking, so I threw them out. I tried to wash them for a long time, but I was worried that they would make someone sick. One thing about fresh food: it is easy to tell when it is not spot on. (One clue should have been the other day when the tray on top of them was warm as though they were composting.) I had already mixed up some garlic and chili powder and had some more sunflower seeds soaking, so I just used them to make a small batch. I had intended them for some refried beans. They don't take long, so I just started some more; they'll be ready by the time we need them. I needed some sunny mixture to make the patties, so I used some of the dried sunnies instead, and I'm sure that will work out just fine.
We have lots of lemons now, so we're having lemonade. I really enjoy it, but we don't have the luxury of extra lemons all that often. We need to make it when we have them. The recipe is easy: 1 cup lemon juice, 1 cup agave in a 1/2 gallon container. Fill with water. Serve over ice. I'll experiment with some other fruits in the summer time.
Showing posts with label Sunlight Patties. Show all posts
Showing posts with label Sunlight Patties. Show all posts
Saturday, May 2, 2009
Saturday, April 25, 2009
Marathons Come in Various Forms
We had lemon milkshakes for breakfast. Angelina was pretty excited about that. It was kind of like dessert for breakfast!
2 cups almond milk
1/2 cup lemon juice
1/2 cup agave
4 cups frozen banana pieces
2 T coconut oil
We had a marathon cooking session today. We learned to make a crab tasting patty at Present Moment. I call them Crabby Patties. I've adapted the recipe a little bit.
About 3 cups coconut meat in the food processor with 2 stalks celery, 1 small red pepper, a few green onions, 2 tablespoons Old Bay seasoning, 1 tablespoon lemon juice, and about 1/4 cup mayonnaise. (I used the mayonnaise I use with the un-tuna).
I grind some dehydrated corn in my wheat grinder and mix some into the coconut mixture until it thickens up a little. Then I put a scoop of the mixture in the corn meal and "bread it". I then dehydrate them for a couple of hours. These are quite delicious.
We then made my version of the Sunlight Burger, my favorite of which is the burger sold at Present Moment. I don't know their recipe, but this is how I make it.
2 cups of almond pulp left from making almond milk
2 cups sprouted sunflower seeds
1/2 cup pine nuts
2 1/2 cups soaked and dehydrated walnuts
about 6 mushrooms
a few stalks of celery
4 carrots
1 onion
6 cloves of garlic
nama shoyu
pepper to taste
handful of parsley
1 tablespoon ground cumin
I like the texture derived from running this through the juicer with the blank plate. We then scoop 2 scoops on the teflex for each patty. We then smooth it with the spatula to make a patty shape. Then I dehydrate for a few hours and turn it out on the mesh to finish dehydrating. These are good if you don't dry them all the way through leaving them a little mushy on the inside.
I had some wheat berries leftover from making rejuvelac, and once I got the corn chips out of the dehydrator, I was able to put the wheat berries through the food processor with some banana and cinnamon and a spot of salt. This is smoothed out on a couple of teflex sheets and dehydrated several hours until they can be turned over on the mesh. We call it "banana bread".
We also made some refried no-beans to have with the corn chips sometime next week.
We had the taco soup we invented the other day for lunch. This involved combining the cheddar cheeze with leftover salsa. It was delicious and a tad spicy which was nice. The cheeze needs to be thinned with water (or coconut water or rejuvelac). We had corn chips with the soup and celery with raisin cheeze for dessert.
2 cups almond milk
1/2 cup lemon juice
1/2 cup agave
4 cups frozen banana pieces
2 T coconut oil
We had a marathon cooking session today. We learned to make a crab tasting patty at Present Moment. I call them Crabby Patties. I've adapted the recipe a little bit.
About 3 cups coconut meat in the food processor with 2 stalks celery, 1 small red pepper, a few green onions, 2 tablespoons Old Bay seasoning, 1 tablespoon lemon juice, and about 1/4 cup mayonnaise. (I used the mayonnaise I use with the un-tuna).
I grind some dehydrated corn in my wheat grinder and mix some into the coconut mixture until it thickens up a little. Then I put a scoop of the mixture in the corn meal and "bread it". I then dehydrate them for a couple of hours. These are quite delicious.
We then made my version of the Sunlight Burger, my favorite of which is the burger sold at Present Moment. I don't know their recipe, but this is how I make it.
2 cups of almond pulp left from making almond milk
2 cups sprouted sunflower seeds
1/2 cup pine nuts
2 1/2 cups soaked and dehydrated walnuts
about 6 mushrooms
a few stalks of celery
4 carrots
1 onion
6 cloves of garlic
nama shoyu
pepper to taste
handful of parsley
1 tablespoon ground cumin
I like the texture derived from running this through the juicer with the blank plate. We then scoop 2 scoops on the teflex for each patty. We then smooth it with the spatula to make a patty shape. Then I dehydrate for a few hours and turn it out on the mesh to finish dehydrating. These are good if you don't dry them all the way through leaving them a little mushy on the inside.
I had some wheat berries leftover from making rejuvelac, and once I got the corn chips out of the dehydrator, I was able to put the wheat berries through the food processor with some banana and cinnamon and a spot of salt. This is smoothed out on a couple of teflex sheets and dehydrated several hours until they can be turned over on the mesh. We call it "banana bread".
We also made some refried no-beans to have with the corn chips sometime next week.
We had the taco soup we invented the other day for lunch. This involved combining the cheddar cheeze with leftover salsa. It was delicious and a tad spicy which was nice. The cheeze needs to be thinned with water (or coconut water or rejuvelac). We had corn chips with the soup and celery with raisin cheeze for dessert.
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