Recipes

A separate page tells how to make atole which is a hot cereal made from blue corn. (Actually the word 'cereal' properly refers to a whole class of grains including corn and wheat, and the common usage is shortened from "breakfast cereal". The upshot is that now if you really mean cereal you say cereal grain.) The page also digresses about corn in general.

Sauce Mishegoss

This one I threw together out of whatever, and it's good so I'll probably do it again. Start with a big can of crushed tomatoes, put in three big teeth of garlic (smash first with the side of the knife blade, and then mince), and herbs like oregano, basil, parsley, thyme, rosemary. I don't have any rosemary today but I have lots of thyme. Simmer this for a while. It seemed a bit thick so I put in a dash of olive oil and some water. Then I roasted some eggplant (peeled and cut into 1/2" or 3/4" slices, and slapped on the barbie) and then diced it, and put that in along with some asparagus leftovers and diced onions. It was still (or again) seeming thick, and I put in some black cherry juice (Knudsen's, 100 percent juice, unsweetened). I kept checking to see if it was doing anything strange, but it tasted pretty darned good so I kept putting it in, at least a half a cup, maybe a cup. For final inspection I had a blob of sauce on toast (Carrot-Sunflower whole wheat, or something like that, from Main Street Bakery) and it passed the taste test with flying colors.

Veggie Munchie section:

All recipes in this section are non-dairy. Most are also non-wheat. Golden raisins, non-alum baking powder, and organic ingredients are preferred. Note on "tbsp*": The starred items were "tbsp", not "Tbsp", on the papers given to me. "Tbsp" (capitalized) means tablespoon, and "tsp" (not capitalized) means teaspoon. "tbsp" is therefore, to me, ambiguous, and if "tsp" makes sense, do it that way.

Macro cookies in two versions:

    Macro Mountain Oatmeal Cookies        Macro Mountain Rice Cookies
    2 C rolled oats                       
    1/2 C rice flour                      2 C rice flour
    1/2 C honey                           1/2 C honey
    1/3 C raisins                         1/3 C raisins
    1 C pecans or walnuts                 1 C walnuts or pecans
    5 oz water                            6 oz water
    1 oz oil                              1 oz oil

Chop nuts. Measure out the oil before the honey. Mix ingredients well in bowl. Spoon onto greased baking dish and compress into well-formed cookies. Bake in preheated oven at 350 degrees for 15-20 minutes or until edges start to turn brown. Let cool before handling. Makes about 20 cookies.

Coffee Cake

    2 C WW pastry flour       or      1-1/2 C WW pastry flour and 1/2 C bran
    1/2 C raisins
    1 C chopped walnuts or pecans
    1 oz oil
    1 Tbsp baking powder (all caps [TBSP] on original)
    3 oz honey
    1 C water
    1 tap cinnamon

Mix well in bowl. Bake at 350 for 30 min. Option: add 2 diced bananas and delete raisins.

Tofu Custard

    1 lb tofu
    5 oz water
    1-1/2 tbsp* vanilla
    3 oz honey

Cut tofu into thirds. Place 1 piece of tofu and other ingredients into blender and blend until smooth. Add the rest of the tofu one piece at a time and blend until smooth each time. If mixture is too stiff, add a little more water. Pour into custard cups and bake at 350-375 until cooked through.

Tofu Cream Pie

Crust:

    1-1/2 C rolled oats
    1/2 C rice flour
    1 oz oil
    2 oz honey
    3 oz water

Mix ingredients in mixing bowl and spread in greased 10 inch pie dish. Bake crust at 350 for 20 min. or 375 for 15 min. before adding filling. Filling: Use double batch of tofu custard recipe above. Pour into pie crust and bake at 375 for 45 min. Optional: top with blueberries. (Maybe this should be mandatory.)

Pancakes

    1 C WW pastry flour
    1/2 C wheat bran
    1/2 C corn meal
    1/2 C Vegelicious (powdered milk substitute)
    1 C chopped pecans or walnuts
    1/2 C raisins
    1 C blueberries (optional)
    1/2 tbsp* baking powder.

First measure cornmeal into cup or bowl and soak in enough water to cover. Combine other ingredients in large bowl, add cornmeal, and mix thoroughly with enough water to make pancake batter. Makes 15-20 3-4" pancakes.

Crepes

    1 C WW pastry flour
    1/2 C Vegelicious

Mix with enough water to make thin batter.

Bear Porridge

    2 C rolled oats
    1 C wheat bran
    1 C sunflower seeds
    1/2 C raisins
    water
    optional:  blueberries

Mix ingredients in large pot, simmer on stove until done, stirring occasionally to avoid sticking.

Yeast dough

    2 C WW flour
    3 oz honey
    2 tbsp* yeast
    2/3 C water, warm
    1 oz oil

Let rise 45 min. Bake at 375 for 20-60 minutes.

Blame it on (and send recipes to): ebear@zianet.com And check out the home page too.