Popcorn "lasagne"

6 generous cups of popped corn
2 cubes of fresh soft tofu
1 can tomato or pasta sauce 680 ml
Half of a 20 oz can of vegeburger
1 medium onion diced
2 large cloves garlic crushed or chopped
Sprinkling of dried basil for top
Handful of crushed corn flakes for the top

Bake for one hour 350 F

Popcorn pasta - the popcorn was soft and hard in spots- not the consistency you expect of pasta

Spin-lasgn-ia

Ingredients
One medium onion chopped
2 medium tomatoes chopped
4 cloves garlic minced
1/2 red pepper diced
1 cup finely sliced mushrooms
1 small zuchini diced
handful of spinach greens

2/3 cup steel cut oats
2/3 cup kasha buckwheat
2/3 cup TVP
2/3 cup red lentils
3 Tbsp oil
2 Tbsp Veg chicken soup seasoning
Soft Tofu 1 square (300 grams)
oil 9 by 13 casserole dish

put half of vegetable in bottom, and Tbsp oil
cover with layer of Spinach leaves
put half of oats, TVP, lentils and buckwheat with Tbsp chicken seasoning.
put rest of chopped vegetable over in a layer, then put rest of oats, TVP, lentils and buckwheat, rest of chicken seasoning and another Tbsp oil sprinkled on top

Cover with another layer of spinach leaves (used a couple of dandelion leaves too)
 cover with mashed soft tofu spread out over top.

Add 6 cups of water

 

First layer of vegetables on bottom a

 

 

Covered with a layer if spinach leaves then Oats, buckwheat, TVp, lentils

 More vegetables on top

 covered with tofu

sprinkled paprika and tumeric on tofu for garnish
Bake covered with foil at 350 (used convection fan) for 1 hour

 after baking, seems a bit wet, but will review in morning.

Steel cut Oats & Buckwheat Trials

1/3 cup steel cut oats
1/3 cup Kasha whole toasted buckwheat
1/3 cup red lentils
2 Tbsp scallop potato mix (not vegan for this trial)
1/3 cup TVP
1/8 cup sliced almonds
2 green onions chopped, some garlic

Variation #1 2 1/2 cups water and 1/4 cup pumpkins seeds
Variatiion #2 3 cups water and 1/4 cup sunflower seeds (can tell them apart after)

Bake at 350 degrees

Barley Casserole Variations

1 cup pearl barley soaked overnight becomes 2 cups total

45 grams = 160 cal
cost $2.19 per kg.

Variation 1
1 cup soaked barley =178 cal
1/4 cup frozen peas = 27 cal
1/4 cup TVP from Bulk Barn = 360 cal
2 cups water
2 Tbsp Onion Soup mix from Bulk Barn 192 cal
1Tbsp Oil 130cal
Total 889 cal

Variation 2
Same except
1/2 cup Soya bits instead of TVP = 400 cal
Total 825 cal

Baked in oven @350 for 45 minutes
was okay and tasty, had to watch so it didn't dry out when we forgot to cover it
Next time put a little bit more water.
1 Tbsp Vegetarian Chicken Soup = 90 ca (instead of Onion Soup)

High Fiber Muffins By Gerry

High Fiber Muffins        By Gerry/Rosemary Okimi

This is a modification of  Honey-Oat Bran Muffins from “The Muffin Baker’s Guide” by Bruce Koffler. (which says it was reprinted with permission form Canadian Living Summertime Cookbook special, Aug 1982)

First the original then our changes.

Honey-Oat Bran Muffins Makes 18 muffins

½ cup natural bran

1 cup rolled oats

¾ cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup sour milk*

¾ cup liquid honey

2 eggs beaten

½ cup vegetable oil

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ cup raisins

*Sour ordinary milk by placing 1 teaspoon vinegar or lemon juice in a measuring cup, then adding milk to measure 1 cup

1.                  Preheat oven to 375 F (190 C)

2.                  Grease 18 large muffin cups

3.                  Combine bran, oats, wheat germ, cinnamon, salt.

4.                  Add milk to above mixture, and let stand for ½ hour.

5.                  Now add the honey, beaten eggs, and oil. Mix well.

6.                  Stir together flour, baking powder, baking soda.

7.                  Add to egg mixture all at once.

8.                  Stir until just moistened.

9.                  Add raisins to mixture and stir, a few times only.

10.              Fill Greased muffin cups 2/3 full.

11.              Bake in preheated oven, on centre shelf, for 20-25 minutes.

We were trying to reduce the so called bad carbs, increase the protein, and use the good whole grains

After several tries we came up with the following ingredients. Eliminated the honey ‘cause we didn’t have any. Substituted for the all purpose flour. And added some miscellaneous grains we found in the cupboard.

We substituted various grains, add a little water for the liquid honey and added a bit more baking powder to compensate for the heavier grains. They were delicious. I suggest that you can substitute for what you may have in your cupboard as well.

½ cup natural bran

1 cup rolled oats

1/2 cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup milk

1 Tablespoon powdered milk

3/8 cup water

4 Tablespoons ricotta cheese

¼ cup brown sugar

2 eggs beaten

½ cup vegetable oil

3/4 cup whole wheat flour

¼ cup cream of wheat

1 Tablespoon flax seed

1 Tablespoon soy flour

1 teaspoon grits

1 Tablespoon gluten flour

1 Tablespoon sunflower seeds

1 Tablespoon Red River cereal (12 grain cereal)

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup raisins

¼ cup pecan meal