A Vel Vettaless cheese recipe

Cheese And Salsa

This was an amazing zesty italian flavored cheese and salsa mix that I had ever had.

Yield 2 cups fo sauce

Materials

Double batch of Cheeseless Sauce
1/2-3/4 cup of your favorite Salsa
1/4 tsp cumin powder
dash of Tarragon leaves
dash of cayenne powder (optional)
Bag of your favorite chips

Tools

Mixing bowl
Measuring spoons and cups
Mixing Spoon
Serving Bowl

Instructions

1. Mix your cheese sauce first.
2. Dump your salsa into the cheese sauce and hand mix until blended
3. Pour into your serving bowl and enjoy with chips.

 Please refrigerate if you are not planning to use it right off or for an hour or two later. You could possibly let it sit over night to allow the flavors to merge. 

Let's bake it, not once, but twice

Cayenne Twice Bake Potato

Serves As many potatoes that you use

Materials

1 potato medium or large
1 tsp. of Garlic powder
1 tsp. cayenne powder
1 tsp. nutritional yeast optional
Dash of salt
Up to 1 tablespoon of olive oil.

Tools

Measuring spoons
Soup spoon
mixing bowl small or medium

Instructions

1     Place the potato into the oven, turn on the oven to 450 F for 45 mins
2     Once the outside of the potato is firm and feels crispy pull them out and with a knife cut the potatoes in half. The potato needs to have a firm crust in order for the the next step to work out well.
3     With a soup spoon hollow out the potato while hot and put the remains into a bowl, wrap your and in a towel or something to keep it from burning while holding the potato
4     With a fork or the spoon mash the potatoes until smooth and add your olive oil until the potatoes become into a mash potato consistency.
5     Add your dry ingredients and mash until all is evenly blended and smooth.
6     Stuff the potatoes with the cayenne potato mixture

Enjoy either warm, hot or cooled according to your whims.

You may add bits of sauteed mushroom and onion, or a slice of raw onion chopped or diced, whatever your heart desires.

 

 

This was one of my earliest recipes with the thermos wheat and sprout wheat cereal. I would also like to mention that one would need an electric oven for this because a gas stove, unless it is an exceptially good oven, would take a long time and it hasn't produced the desired results for me.

Salad Anyone?

Kimball's Typical Salad

Serves 2 or as a side dish

Materials

3 leaves of red or green kale

3 large leafy lettuce leaves

2 medium size carrots

1 inch slice of cabbage

1 broccoli stalk with flowerets

½- ¾ cup cauliflower flowerets with stems

up to a 1/3 cup olive oil or coconut oil

Your favorite spices

Tools

Large Glass or stainless steel mixing bowl

Large cutting knife

Cutting board

Wooden Spoons for mixing

Instructions

1                   Cut your veggies into small pieces or large pieces

2                   Add your seasonings according to likes, taste, and pleasure. I typically use Garlic powder, cayenne, onion powder, and cumin but you don’t have to

3                   Add olive oil and mix until everything is well coated to your personal like. I also some other items such as Flax seed emulsifier, stone ground mustard, or liquid amino so I would not have to use so much olive oil. 

You can also do:

Full Kitchen Salad: just add all the spices or veggies that you dare to add into your bowl of salad, go wild!

Leprechaun's Green Salad: Just leave out all the colorful veggies and spices for a St. Paddy's day salad

Leprechaun's Special

The Bread of Life

Flourless Sprouted Whole Wheat Bread

Veganbaking.net

 Creator: Mattie

Abridge by Kimball

Yields One loaf 

Matrials

3 ¼ cup (fresh) Wheat Berries

1 ½ teaspoons salt

2 ¼ teaspoon, or one ¼ ounce package active dry yeast

Tools

Food Processor, A good one

Spatula

Clean bowl

Air Tight container

Bread Pan, glass or stainless steel

Good Working hands

Lots of Patience

 Instructions

Step 1

    Add about half (or the whole amount) of the wheat berries to a food processor and sprinkle half the salt over. Process until the mixture comes together into a ball, which should take a minute or so. Stop the food processor and use a spatula to work around the perimeter of the food processor and push mixture back down the to the blades. Process again until the mixture gets too thick to mix any further and the blades just spin underneath, or about a minute. Transfer the wheat berry puree to a clean counter.

Processing the Sprouted Wheat

The Pureed Wheat

Step2

    Pack into a tight ball and place it into a air tight container for 1-2 days.

Step 3

    Transfer the dough onto a clean “kneading” surface, sprinkle dry yeast over it and knead for no less than 20 minutes. This should ‘squeeze out the gluten out of the kernels. Should be able to see long dough strands, and the dough will gradually become slightly sticky to the touch.

I love making dough ($?).

Step 4

     Form the dough into a lightly oiled loaf pan, cover it with a plastic bag, and let it sit for another 1 ½ to 3 hours.

 

Loafing in the Pan

Is it ready yet?

Step 5    Baking

    Preheat oven 45 minutes putting the bread in at 350. Bake for 60-65 minutes. Remove from pan and let complete cool.

Enjoy with cheese and whatever!!! 

        

Say Cheese!

Cheezy Cheese

Matreials

1/2 cup nutritional yeast flakes

2 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp salt

1/8 tsp garlic powder

2 tsp onion powder

2-4 Tbsp water ( start with 2 and add more a little at a time if sauce is too thick)

Tools

Small Mixing bowl or 2 cup Ziploc container

Mixing Spoon

Measuring Spoons and Cups

Instructions

1                    Put all the dry ingredients in first and mix

2                    Add the apple cider vinegar and olive oil and mix

3                    Add the water by degrees until the desired texture is reached.

Serve and enjoy as a veggie dip or top bake potatoes with this sauce. The possibilities are endless.

Here is something that I used the cheese for recently:

Mushroom Bake Potato With Cheese 

Hot! The Mash Potatoes are HOT!

Cayenne Mash Potatoes 

Yields one serving or two

Materials

4-5 small russet potatoes

Up to 2 tbsp. of olive oil/ ½ small avocado

2 tsp. of Cayenne Pepper

2 tsp. of Garlic Powder 

1 tsp. of Sea Salt or Himalayan Salt

1 tsp. of pepper

Tools

Stainless steel saucepot

Potato masher

Measuring cups

Colander

Serving dish

Instructions

1       Fill your pot half way and slice the potatoes and add them to the pot.

2       Boil the potatoes until tender and soft and drain the water using a colander or strainer or any method that works for you.

3       Without being too violent mash the potatoes until mashed.

4       First add a tbsp. of olive oil and mix until the potatoes are creamy to your liking. You may either have to add more oil or leave it depends on the condition of the potatoes. Or you can simply add ½ of an avocado and that will suffice. The avocado does a great job in creaming mash potatoes.

5       Add your dry ingredients and seasonings and mix.

Enjoy delicious spicy mash potatoes.

This is a base recipe. One can add sautéed mushrooms and onions or other ingenious ingredients according to your imagination and liking.

I have added this dish to many of my recipes such as my 100% Vegetable Spaghetti Dinner to thicken the sauce.

 This is my five star recipe only with one rater.

Here is one of my many applications of the Cayenne Mash Potatoes recipe,

Avocado Onion Sandwich with Cayenne Mash Potatoes

They live that they may eat, but he himself (Socrates) eats that he may live.

- Athenaeus 

A Pot of Gold

A Pot of Gold

Yields 1 ½ cup of goodness

Materials

¾ cup of wild rice (long or short brown rice)

2 ¼ cups of water

½ cup nutritional yeast

¼ cup of chopped onion (red or white)

1 tsp. olive oil

½ onion powder

¼ garlic powder

Salt and pepper to taste

Dash of cayenne power

Tools

Stainless steel pot

Measuring cups

Spatula or mixing spoon

Colander 

Instructions

1       Soak the rice overnight

2       Put in the rice with 2 cups water. Save the ¼ cup for later.

3       Bring the rice to boil then turn the heat to low and slow cook the rice.

4       Once the rice is soft and ready. Drain the water, if there is any, and turn off heat.

5       Dump the nutritional yeast, onions, dry ingredients, and oil into the pot. Mix until the rice and onions are coated with the nutritional yeast and seasonings.

6       Slowly add the ½ cup water to ‘cream’ up the nutritional yeast to your desired consistency. You made add more yeast and/or water if you think that it is to runny or not as thick.  You may also turn on the heat to warm to have it warm when you serve it.

Serve and enjoy

I think that this dish is great for a St. Patrick's Day meal. 

100% Vegetable Spaghetti Dinner

100% Vegetable Spaghetti Dinner

Serves 2, cook time up to 1hr

Materials

½ spaghetti squash

1 ½ cup your favorite organic spaghetti sauce

1 cup of quartered grape tomatoes

1 cup of  mash potatoes*

½ garlic powder

Pinch of salt

Black Pepper

½ cup mushrooms

1 onion slice

 

Tools

Good sharp squash cutting knife

Stainless steel cooking sheet or glass pan

Stainless steel saucepot

Spatula

Measuring cups

Ladle

Knives

Tape measure or a simple 12-inch ruler (optional)

Large serving spoon

Some kind of stirring stick

 

Instructions

1 Preheat oven to 400°  F (350 for an electric oven)

2 Take your heavy-duty squash-cutting knife and cut your spaghetti squash in half. Whatever you do, please do not cut your hand or fingers in the process. You can’t afford loosing those appendages. Place your semi spaghetti squash cut face down on your clean pan. Carefully pour water into pan 1/8 high, or just enough to cover the bottom part of the squash. Put squash in the oven to bake up till the flesh is tender or the water is dried up or the skin of the squash begins to blister (up to one hour with a gas oven).

3 While you squash is tenderizing in the oven, dish out the spaghetti sauce and cayenne mash potato into a saucepot and turn the temperature to low. Add your tomatoes, yummy sautéed mushrooms, and garlic powder as you stir the mash potatoes and spaghetti sauce. You may add salt pepper and other condiments into your sauce. Stir occasionally until the sauce is warm. 

 

4 When the squash is done, dish some into a bowl with a large serving spoon. Use a fork to separate the long ‘spaghetti’ strands. Pour the warm sauce into the center of the dish. Top it off with black pepper or cayenne pepper.

Eat and enjoy.

* You may just use my cayenne mash potato recipe in place of the same old mash potatoes. I used this to thicken the sauce.