great for hotdogs and burgers

Cabbage Carrot Relish

This was made on the fly as I was creating a scrumptious dish.

Yeilds one cup of relish

Materials 

2 cups of chopped cabbage

1 medium carrot shredded

1 bacth of Cheese Sauce

1/4 tsp Dill

pinch of Garlic

pinch of basil

pinch of cumin (optional)

Tools

Food processor (a must, but if not a blender would work)

Small mixing bowl

mixing spoon

Instructions

1.  Put your shredded carrots and chopped cabbage into the processor. blend until everything is coarsely chopped
2.  Put into a small mixing bowl and add cheese sauce and spices.
3. Hand mix until evenly mixed, you can add more spices and desired flavors to the dish tasting as you go. 
4. Put into air tight storage container for later use

You can enjoy immediately or later according to preference. I used this in place of a pickle relish.

 

 

It is just a mess of things

Shredded Cheese Salad Topping

The Story:    I was out inventing again and decided to process my typical salad recipe. To my dismay the salad tasted awful almost metalic. Not wanting to waste and not knowing what to do, I dished into a container and put it the refrigerator. After a day or two, I thought why not just add my amazing cheese sauce, bake a potato, and throw in some sauteed mushrooms. I did and wow! I was amazed how delicious the dish turned out.  

Yeilds 1 1/2 cup 

Materials

1/2 portion of a Kimball's Typical Salad
Double batch of that amazing cheese sauce
1/2 cup sliced mushrooms

Tools

Food processor

Mixing bowls

Mix spoons

Instructions 

1. Put salad into food processor, blend until all is evenly blended
2. Combine ingredients and mix until well mixed
3. Sautee the Mushrooms the way you like and add into the mix
4. Serve on top of warm baked potato or romaine lettuce or a slice of bread and possibly chips 

FYI The story retold my first attempt, but recently I just tried again and proved successful. 

Could also add diced tomatoes, olives, onions or whatever your heart desires

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. 

I will tell you once, it is not beef!

Meatless Burger Patty

Up to 6 patties

Materials

8 ounces of Mushrooms (sliced or not)

½ cup vital Wheat Gluten

½ yellow onion

1 ½ tsp. cumin

1/8 tsp. Cayenne Pepper

dash of salt

½ cup of Flaxseed meal

1 cup sprouted spelt flour

1 tsp. olive oil

Tools

Food processor

Small mixing bowl

Cast iron fry pan or stainless steel fry pan

Measuring cups and spoons

Instructions

1              Combine all except the flaxseed meal and flour into your food processor and mix until the mixture becomes a messy mixture.

2              Combine your flaxseed meal and flour in a small bowl.

3              Grab a fingers full of the burger dough or whatever you may call it, and roll it in the flour mixture, just enough to coat the outside

4              Form the burger in your hands as thin as you possibly can

5              Place on hot frying pan, greased with olive oil.

6              Smash the burger with a spatula and let it cook until the burger becomes brown on the pan.

7              Turn and wait until cooked.

8              Place your favorite toppings, sauces, and on your favorite bread, buns and enjoy

 This recipe is amazing. I was shocked how much it had the similar texture of a meaty burger patty. It is not at all spicy with the cayenne. 

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.

A pocket for what?

Apple Sauce Pockets

These were like the store bought fruit pastries that I used to love. So without the glaze I was able to recreate something similar.

Materials and tools are located on my previous Lil' Pastries Post

1. Follow steps 1-3 of Pastry Basic recipe.
2. Roll out the dough with a rolling pin until the dough is thin. 
3. Use a dough press or a lid of a jar, to cut out your pocket. 
4. Place a small spoonful of apple sauce in the center topping it with cinnamon 
5. Lightly wet the edges of the dough and press the edges together until sealed 
6. Place on a lightly greased pan and bake for about 25-30 minutes or until the crust becomes lightly brown. 
7. Pull out of oven, let the pastries cool and place them on a cooling rack until completely cool

Eat and enjoy. 

A swirly twirly thinga-ma-bob

Cinnamon Apple Swirls

These are similar and fun to create especially with left over dough. They almost had a taste of mini cinnamon rolls.

Materials and tools are located on my previous Lil' Pastries Post

1. Follow Steps 1-3 of the Basic Pastry Recipe.
2. roll out the dough until thin
3. Sprinkle cinnamon powder and spread apple sauce over like you would for cinnamon rolls. 
4. Roll up the batter cut with a sharp knife 
5. Gently place them on a lightly greased cookie sheet. 
6. Place them in the oven for 25-30 minutes or until the smell becomes irresistible but the crust has to be firm or lightly golden brown. 
7. Let cool on sheet. If you have a favorite glaze to put on these, go right ahead and do so. I haven't created one yet (one day I will, I need more inspiration)
8. Remove and place them on a cooling rack until cooled. 

Eat warm or cool and please enjoy. 

So long Kraft foods...

Mac 'n Cheese

Yeilds One

Materials

2 cups Quinoa elbow noodles

4 cups water

1 batch of the Cheese Sauce

½ cup water or plant base milk (coconut or almond)

3 tsp. Arrowroot Powder

1 tsp. Black pepper

Tools

Stainless steel pot

Strainer

Measuring cups and spoons

Spatula

Serving spoon

Instructions

1       Bring the water to a boil. Add your noodles and stir until noodles are soft.

2       Empty the water and make your cheese sauce on top of your noodles also adding the arrowroot powder and black pepper. Also add your milk or water.

3       Bring the heat to medium and stir your noodles and sauce until the sauce thickens.  

Serve warm and enjoy

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!!! 

        

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 

'Cheezy' Potatoes

Here is a recipe that I created while cooking.

What you need are:

 3-4 Small potatoes

1/3 cup of nutritional yeast

1/4 teaspoon of salt

1/4 teaspoon black ground pepper

1 cup of water

Cube the potatoes into one inch cubes. Boil in the pot until tender. Drain water and add the dry ingredients. 

Stir until the potatoes are covered. Add water gradually until the yeast becomes creamy and to the desired consistency. Serve and enjoy. 

Serves one person

You could add other seasonings and foods such as sauteed mushrooms and onions.