Peeling small or baby onions could be a painful task BUT

Roast vegan 3.1

7 1/2 Cups Dry Flakes,Seeds and Grains Ingredients
Was going to do similar to last week but I think I went to 5 cups of Flakes by mistake- so needed extra water
2 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1/2 cup golden flax seed
1/2 cup wheat germ

1/4 cup Pea protein
1 cup TVP


Dry Herbs and spices
1 Tbsp paprika
1 Tbsp tumeric
1 Tbsp dill dry
1 Tbsp mustard seed
1 Tbsp parsley flakes


1 medium Onion chopped- (can use other available vegetables)
1 medium carrot grated
2-3 cloves garlic

handful of fresh chives chopped


Liquid and Liquid Seasoning
2 Tbsp soy sauce
2 Tbsp Hoisin Sauce
3 Tbsp oil
5 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir
put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 2 Tbsp ground flax + 1 Tbsp Chia seeds w 9 Tbsp water


http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Roast 3.0 cooked

Cooked roast from previous post

Slow Cooker Green Bean Casserole

http://allrecipes.com/recipe/229809/slow-cooker-green-bean-casserole/

Slow Cooker Green Bean Casserole

Recipe by: Hollus2@gmail.com


2 (16 ounce) packages frozen cut green beans

2 (10.75 ounce) cans cream of chicken soup

2/3 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (6 ounce) can French-fried onions, divided

Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.

Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

Roast 3.0 veganized

7 Cups Dry Flakes,Seeds and Grains Ingredients
1 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1 cup golden flax seed
1/2 cup wheat germ

2 Tbsp Pea protein
1 cup TVP

Dry Herbs and spices

1 Tbsp paprika

1 Tbsp tumeric

1 Tbsp dill dry

1 Tbsp mustard seed

1 Tbsp Marjoram/Basil

1 medium Onion chopped- (can use other available vegetables)

1 medium carrot grated

2-3 cloves garlic

handful of fresh chives chopped

Liquid and Liquid Seasoning

2 Tbsp soy sauce

2 Tbsp Hoisin Sauce

3 Tbsp oil

4 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir

put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 3 Tbsp ground flax w 9 Tbsp water
http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/

For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Chicken Rice Casserole- Experiment 2.1

Continuing to work on a scratch recipe

doubled the recipe today

Sprayed a glass roast pan- baking dish with Pam type oil spray

added dry ingredients as follows:


2 cups parboiled rice
1 cup TVP-Textured Vegetable Protein
1 Tbsp red lentils dry
1 Tbsp ground flax
1 Tbsp Xanthan gum

Liquid part-
20 Tbsp powdered skim milk
4 Tbsp Corn starch
2 Tbsp Vegetarian chicken soup base
2 Tbsp Oil
6 cups water
Since was not going to cook til morning
stirred up the dry and added the water and oil and put in fridge overnight

In the morning, added 1/2 cup of fresh chopped chives from the garden
then poured the liquid over the dry ingredients

the liquid part had partially congealed at the bottom and while the top came out as liquid - in the bottom there was a couple of cups of creamy liquid that was reminiscent of when a can of Cream of mushroom soup was used in the recipe

Roast 102.01

last time was not enough so tried to do a bigger batch but then the veggies turned out to be 4 cups so increased the oats etc more- but was not enough for 3 dishes but enough for 2 big dishes

8 cups large rolled oats

2 3/4 cup rolled rye flakes

3/4 cup sesame seeds

3/4 cup red and white quinoa seeds

1/2 cup wheat germ

1 1/2 cup raw sunflower seeds

=14.25  cups total dry

1 Tbsp poppy seed

3 Tbsp arrowroot flour

2.5 Tbsp Xantan Gum

3 Tbsp brown rice flour

1 Tbsp Protein isolate

2 Tbsp Pea protein

1 1/2 cup TVP

1 1/2 medium onion diced (

2 diced carrots

4 cloves garlic

2 broccoli stems

1 1/2 Tbsp paprika

2 Tbsp tumeric

2 Tbsp dill dry

1 1/2 Tbsp mustard seed

2 Tbsp Marjoram

2 tsp salt

3 Tbsp soy sauce

3/16 cup Hoisin Sauce

3/8 cup oil

6 eggs

8 cups water

put into 2- 8 by 11 baking dish that have been sprayed with Pam or similar

bake cover with foil 350 for 45 minutes

bake last 15 minutes uncoverd

photo before cooking