Larry McBrayer's Burgers

 Larry McBrayer‘s burgers

Prime ground burger meat from Publix. Kosher salt. And very thinly sliced onions. On the grill lay a patty of meat or a ball of meat. Sprinkle with salt. Cover with onions. Smash it down. Let it fry until almost brown on top. And then flip. This gives you a nice crusty burger.

September 27, 2021 - did this with Beyond Meat and it was also very very good! Used olive oil.

Sourdough Skillet Pizza

 Today I tried this: 

Oiled Mom's 10 inch cast iron skillet with 1 T or so of olive oil

Mixed

• 60 grams levain
• 120 g bread flour
• 120 g water
• a healthy squirt of honey
• 1 tsp salt

Poured it into the skillet and spread it out. Covered it for 3-4 hours or so. This made a thicker crust than I thought I might like, so next time try half the dough.

Spread tomato sauce over the top, sprinkle with salt, pepper, oregano, garlic powder. Cover with onions, peppers, rotisserie chicken and homemade vegan cheese. Should have added olives and mushrooms but I forgot.

Oven 375 for 10 minutes, covering with foil during last 3 or 4 which was not enough. Did 5-10 more. Next time if the crust is the same thickness I'll go up to 400 degrees.

This was very good and not too hard to put together.

Lentil Loaf

 From Jenne Claiborne's Sweet Potato Soul

• 1 c dried green lentils, rinsed
• 3 T ground flax
• 2 T oil
• 1 c diced onion
• 1 c diced celery
• 3 minced garlic cloves
• 1 c shredded carrot

• 10 oz baby Bella mushrooms minced (about 2 cups)
• 1 tsp dried thyme
• 1 tsp fennel seeds
• 2 T nutritional yeast
• 1 c finely chopped toasted walnuts
• 1 c bread crumbs
• 1.5 tsp salt or to taste
• 1 tsp pepper or to taste
• red chili flakes to taste

1. Cook lentils, drain, set aside.
2. Stir flax with ½ cup water and set 3 minutes
3. Saute onion, celery, garlic about 3 min. add carrot and mushrooms until soft about 5 min. stir in them and fennel and cook 5 more min.
4. Oven 350. Line loaf pan with parchment and set aside.
5. Once mushrooms are soft, add yeast, lentils, flax, walnuts, bread, salt, Pepper and chili flakes to skillet; stir well. taste for seasoning and add more if needed. mixture should stick together, but if not, put in food processor and pulse until thickened.
6. Put in loaf pan and press firmly down. Cover tightly with foil and bake 30 min.
7. Let cool 10-20 min before slicing.

Tangy Green Bean Salad

 From Jenne Claiborne's Sweet Potato Soul

• 1 lb fresh green beans
• 2 T apple cider vinegar
• 2 T nutritional yeast
• 2 T oil
• 2 T minced shallot
• 1 T Dijon mustard
• 1 tsp black pepper
• dash of cayenne

Serve this sauce over steamed green beans or salad greens or raw or roasted veggies. A GOOD vegan dressing.

Whisk together until creamy.

Bourbon BBQ Sauce

 From Jenne Claiborne's Sweet Potato Soul

• 1 T oil
• 1 cup chopped onion
• 2 minced garlic cloves
• ⅓ c bourbon
• ¼ c ketchup
• ¼ c tomato paste
• 2 T soy sauce
• 1.5 T molassess
• 1.5 T dijon mustard
• 1 T Worcestershire
• 1 T liquid smoke
• 2 tsp apple cider vinegar

Saute onion and garlic about 3 min. Add bourbon and let simmer 10 seconds, add ketchup, paste, soy, molasses, mustard, Worcestershire, smoke and vinegar. Reduce to heat to med low, cover and gently simmer 20 min. use blender to blend until it is a thick sauce. store up to 1 week.

Vegan Mayo

 From America’s Test Kitchen Cookbook

• ⅓ c Aquafaba
• 1.5 tsp lemon juice
• ½ tsp salt
• ½ tsp sugar
• ½ tsp Dijon
• 1.25 c oil
• 3 T olive oil

Process aquafaba, juice, salt, sugar and mustard 10 seconds. Gradually add oil while blender is running.

Transfer to a bowl and whisk constantly while adding olive oil. Use in a week. 

Espresso Cashew Mascarpone

 from True Comfort by Cavallari

1 T instant espresso powder

½ Tb maple syrup

1 c cashews soaked for at least 4 hours and drained

½ c almond milk

½ tsp cinnamon

Add all to blender until smooth.

Oat Gravy and Biscuits

From True Comfort by Cavallari

 1 T arrowroot 

1 c oat flour

¼ c ground flax

2 tsp baking powder

¼ tsp salt

2 T chilled coconut oil

2 eggs

⅓ c nut milk

Oven 350.

Dissolve arrowroot in 1 T water. In large bowl combine flour, flax, baking powder, salt. Add oil til resembles dry sand. Add dissolved arrowroot, eggs and milk. Stir til just combined. Let dough sit 5 minutes.

Use 2 T batter for each biscuit, spoon dough onto lined baking sheet. Bake 10 min.

Sausage Gravy

(Made this 4/15/21 - VERY good. Stick with unsweetened almond milk, though. Would also be good without meat, I think.)

½ lb ground meat (beef, bison, etc.)

1 T coconut oil

1 T finely chopped onions

⅓ c oat flour

¼ tsp garlic powder

½ tsp ground sage

2 c almond milk

1 c full fat coconut milk

2 tsp hot sauce

1 tsp maple syrup

salt

pepper

Saute meat in coconut oil for 2 min. Add onions sauce til browned about 6 min. Add oat flour and stir, add garlic powder and sage, stir. Add milks and bring to a boil. Turn down to high simmer and stir continuously until thickened, about 20 min. Add hot sauce, maple syrup and salt and pepper to taste.

 

Coconut creamed spinach

 From True Comfort by Cavallari

3 T coconut oil

2 diced shallots

3 chopped cloves garlic

Pinch red pepper flakes

½ c broth

1.5 c coconut cream

2 tsp oat flour

1 8 oz bag fresh baby spinach, chopped

Pinch nutmeg

1 tsp fresh thyme

1 T chopped fresh basil

Salt and pepper

Warm oil in skillet over med. Add shallots, garlic, and red pepper and sauté until fragrant, 5 min. Add broth and cream and bring to simmer. Gradually add oat flour and whisk until thickened about 8 min. Add spinach, nutmeg, thyme and basil, cook additional 10 min. Salt and pepper to taste.

Squash Fritters

 From True Comfort by Cavallari

1 med grated zucchini

1 med grated yellow squash

¾ tsp salt

½ c oat flour

2 lightly beaten eggs

3 chopped scallions

¼ tsp pepper

4 tsp coconut oil

Place squash in a colander and sprinkle with ½ tsp of the salt. Let sit 10 min to draw out moisture. Then put them in a nut milk bag and squeeze out extra moisture. Add to a bowl with flour, eggs, scallions, salt and pepper. Fry in the coconut oil.

Lemon Chia Seed Loaf Cake

 From hot for food by Toyota

 1 T flax meal

3 T water

2.5 c flour

1.5 tsp baking powder

½ tsp salt

¼ tsp soda

1 c canned full-fat coconut milk

¾ c sugar

⅓ c melted coconut oil

⅓ c lemon juice (about 3 lemons)

2 T lemon zest

2 tsp vanilla

2 T chia seeds

GLAZE

1 c powdered sugar, sifted

1.5 T lemon juice

½ tsp zest

½ tsp chia seeds for garnish

Oven 350 deg.  8x4 metal loaf pan, lined with foil

Mix flax egg and let thicken.

Combine flour, baking powder, salt and soda.

In another bowl, whisk coconut milk, sugar, oil, lemon juice, zest, and vanilla till smooth. Add this to dry ingredients along with chia and fold until just combined. Pour into pan and smooth top to edges. Bake 60-65 minutes until edges are light golden brown. 

Egg Yolk Sauce

 From Hot for food by Toyota

4 grape tomatoes

¼ c melted vegan butter plus 2 T solid vegan butter

¼ c water

¼ c nondairy milk

¼ c nutritional yeast

½ tsp turmeric

1 tsp cornstarch (or tapioca or arrowroot)

½ tsp kala namak

Makes about a cup. Cut the tomatoes in half and scoop out the watery inside and seeds to discard. In the vitamin put tomato pieces, melted butter, water, milk, yeast, starch and turmeric and blend on high until very smooth.

Pour in a saucepan and whisk over medium heat until it thickens, 4 to 5 min. Once it is bubbling and thicker, remove the pan from heat. Just before serving, whisk in the sold butter and the kala namak. Consume within 1 or 2 days. (Don’t heat the kala namak - add it after heating the mixture.)

Falafel

 Chickpeas - soak 12-24 hrs before hand in the fridge 

Loads of parsley (1cup min)

Yellow onion (1/2 cup)

1tsp - cumin, black pepper, sea salt

4 cloves garlic 

Throw into food processor till you get a sand like texture. 

Heat oil to 350* and deep fry.

Spiced Black Bean Fritters

 Spiced Black Bean Fritters

I have made this recipe with black beans, chickpeas, haricot beans, and even the dreaded lima beans, and they are all equally delicious—it’s the perfect pantry meal when you’re stuck.

 

 

Ingredients

2 tablespoons olive oil 

1 small onion, finely minced 

1 large green pepper, finely chopped 

Dried red chili (to taste), minced 

2 teaspoons ground coriander 

2 teaspoons ground cumin 

1½ teaspoons turmeric 

1 can black beans 

2 handfuls fresh cilantro 

½ teaspoon grated lemon zest 

3-4 tablespoons yogurt, plain or soy 

Salt and pepper to taste

½ cup whole-wheat or chickpea flour 

2 tablespoons sesame oil 

2-3 garlic cloves

Method

Heat the oil, add the onion, pepper and chili to taste: a slight sprinkling for those who don’t like heat. If you add too much, you can cut it with lemon juice.

 

Cook for about 5 minutes until soft, then add the coriander, cumin and turmeric, and stir-fry for another 30 seconds. Remove from the heat and set aside.

 

Put the beans and fresh cilantro in a blender and process until evenly chopped. In a medium bowl combine the beans, cooked onion mixture, lemon zest and yogurt. Season with salt and pepper.

Form the mixture into 8 patties, roughly ½-inch thick, and coat them with the flour. Heat the sesame oil over a high heat in a frying pan. When hot, fry the patties a few at a time

Aquafaba meringues

 Fresh fruit with homemade aquafaba meringues

Always save the aquafaba from your chickpeas! All you need is 100 ml aquafaba (cooking water of chickpeas) and sugar. 

Preheat the oven to 100C. Line 2 large baking sheets baking parchment. Whisk the aquafaba in a stand mixer fitted with the whisk attachment at high speed for at least 15–20 minutes until stiff white peaks have formed. 

Add the sugar a few tablespoons at a time, whisking well after each addition until the sugar granules have dissolved before adding the next batch.

Spoon full, but not heaped, large serving spoons of the meringue mixture onto the lined baking sheets, spaced apart. Alternatively, spoon the mixture into a large meringue piping bag fitted with a large piping nozzle and pipe the meringues for a neater finish

Bake for 1¾–2 hours until the meringues are fairly firm on top and on the base, but check by removing one from the oven and leaving to cool for a few minutes

When ready leave them in the switched-off oven to cool!

Butternut Squash Soup IP

 from: https://recipesfromapantry.com/
INSTANT POT BUTTERNUT SQUASH SOUP
700 g 1 ½ lb peeled, deseeded and cubed butternut squash
1 carrot sliced
1 pepper deseeded and diced
1 apple cored and diced
4 spring onions scallions sliced
1 tsp garlic puree
1 tsp ground cinnamon
1/2 tsp ground all spice
2 ¼ cups vegetable stock
1/3 cup coconut milk
Salt
INSTRUCTIONS
Add everything to the Instant Pot insert, over your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
When done release the pressure with a quick pressure release, let the soup cool for a few mins, before pureeing with an immersion blender.
Garnish and serve

Quinoa IP

 from: https://recipesfromapantry.com/
INSTANT POT QUINOA

(My quinoa does not stick and I don't oil it. I do put in a bouillon cube and I make 1/2 cup quinoa with 3/4 c water. I pressure it 1 minute, but I watch it and only let it go 30 seconds and then turn it off.)

Oil to brush the Insert
2 cups 360g quinoa, rinsed and drained
2 cups 500ml water (see tip below about reducing the water)
Salt to taste (optional)
MANUAL METHOD
Brush some oil in the instant pot insert.
Add the rinsed quinoa, water and salt into your Instant Pot insert, cover, seal, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 1 min and allow to cook.
When done allow the pressure to release naturally before opening, fluff with a fork and serving.
USING THE RICE SETTING
Brush some oil in the instant pot insert.
Add the rinsed quinoa, water and salt into your Instant Pot insert, cover, seal, select the Rice Button (aka 12 mins at low pressure) and cook.
When done allow the pressure to release naturally before opening, fluff with a fork and serving.
Pressure Cooker Quinoa Tips
You do want to lightly oil (or use cooking spray) this instant Pot insert so as to avoid the quinoa sticking.
Quinoa can be stored in the fridge for up to a week no problem. Any extra can be frozen for later.
Toasting the quinoa before cooking adds an extra depth of nutty flavour to it.
Cook the quinoa using broth/stock for extra added flavour. Alternatively, you can add in citrus zest, fresh chopped herbs, spices, chilli and more.

Creamy Tomato Soup

 from: https://recipesfromapantry.com/
CREAMY INSTANT POT TOMATO SOUP
This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
INGREDIENTS
3.5 cups (828ml) vegetable broth stock
4 green onions scallions / spring onions, chopped
1 tsp minced garlic
1 tsp dried oregano
½ tsp smoked paprika
6 basil leaves
salt
black pepper
45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
2-3 tbsp almond butter optional
toasted almonds for topping optional
INSTRUCTIONS
INSTANT POT METHOD:
Add all of the ingredients to the Instant Pot insert.
Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
Set for Manual (or Pressure Cook) , high pressure, 5 mins.
When finished, allow for a full natural pressure release (NPR).
Allow soup to cool.
Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
Dish up into bowls and top with toasted nuts (if desired), and serve.
STOVETOP METHOD:
Add all ingredients to a large pot.
Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
Dish up into bowls, top with toasted nuts (if desired) and serve.

Jamaican Cabbage

 from: https://recipesfromapantry.com/
JAMAICAN CABBAGE RECIPE
INGREDIENTS
1 tbsp coconut oil
1 small onion peeled and finely chopped
1/2 tsp garlic purée
1/2 cabbage shredded
1 bell pepper sliced
1 large carrot julienned
1/4 cup (60ml) vegetable broth
scotch bonnet to taste (optional)
4 springs thyme
salt to taste
INSTRUCTIONS
Heat the coconut oil in a pot.
Add the onion and thyme, and cook for about 5-7 mins till soft.
Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.

Jamaican Rice and Peas

 JAMAICAN RICE AND PEAS
This Jamaican Rice and Peas recipe is quick, easy and so flavorful!
from: https://recipesfromapantry.com/jamaican-rice-and-peas-recipe/
INGREDIENTS
4 green onions (spring onions) chopped
3/4 tsp allspice
1 tsp ginger pureé
6 thyme sprigs
3 cups (600g) basmati rice
14 oz (400g) can black-eyed beans or kidney beans drained and rinsed
2.9 cups (700ml) chicken or vegetable stock
1.6 cups (400ml) light coconut milk
salt to taste
INSTRUCTIONS
JAMAICAN RICE AND PEAS – STOVETOP INSTRUCTIONS
Add all the Jamaican peas and rice ingredients to the saucepan and mix well.
Cover the saucepan and bring to boil. Stir with a spatula, then reduce heat to low and steam for about 15-20 minutes or until rice is soft.
Switch off the heat, mix and let stand for 5 minutes before serving.
JAMAICAN RICE AND PEAS – RICE COOKER INSTRUCTIONS
Add all the Jamaican rice and peas recipe ingredients to the rice cooker and mix well.
Season with salt and cook according to your rice cooker instructions.
NOTES
JAMAICAN RICE AND PEAS WITH COCONUT MILK TIPS
This frugal side dish is often found with chicken, oxtails or fish but can pair well with just about everything.
To keep this dish lighter in calories, I make this with light coconut milk instead of regular coconut milk and coconut oil, as some other recipes may call for.
You can make this with white rice but if you prefer you can make it with brown rice. But you will need to cook it for longer and with more stock.
If you’re looking to make this strictly vegan or vegetarian, make sure to use vegetable stock not chicken stock as both are listed as options.
This can be a simple dump and start recipe for the stovetop or the rice cooker, but do NOT forget to stir it all together so the seasonings get to flavor all of the ingredients, not just one place.
NUTRITION
Calories: 303kcal | Carbohydrates: 57g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg