Friday, January 13, 2017

Measured Roast 4.0

somewhat measured today

Main bulk is from the flakes and seeds- various seeds and other things can be substituted
9 cups flakes and 3 cups of seeds plus some TVP
makes 2 roasts for 9 by 13 pans

6 c large oatmeal flakes
3 c rye flakes
1.5 c unroasted sunflower seeds
1/2 c flax seeds
1 c sesame seeds raw and toasted
1.5 cups Bulk Barn TVP

6 cups finely chopped veggies- today was rutabaga, carrots, squash- we were out of onions
(have used onions, potatoes, sweet potatoes, parsnips, celery, peppers- whatever is available)

3 large cloves Ontario garlic (usually will throw into fresh vegetable mix in food processor)
1 Tbsp mustard seed
2 Tbsp dry basil
1 Tbsp dry oregano
1 Tbsp dry dill weed
1 Tbsp paprika
1 Tbsp tumeric
a big squeese from the mustard jar
2 glugs from a Hosin Sauce bottle
1.5 tsp salt

6 eggs
1/3 cup vegetable oil
 8 cups water ( I think)

stir dry ingredients first, then add eggs and liquids stir again

A big bowl of dry ingerdients

after the liquid is added
Oil spray the 9x13 pans
Here's what they look like in the pan before cooking
Usually will throw one in the freezer for another time.


Cover with tinfoil 
Bake for 45 minutes cover at 350 F
then remove cover and bake for 15 minutes more -or until center is dry

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