Tag: New cook book

Epic Fail – Redux

Epic Fail – Redux

A while back a shared a post about my  utter failure with making Healthy Chocolate Cake. If you have forgotten, please let me remind you…img_3749.pngWow, just wow. I thought I would give them a try again, this time using an ingredient more in line with the original recipe. Einkorn wheat. “Wait,” you’re probably thinking, “but you are gluten free!”

I have been doing some reading and something I discovered is that most people aren’t actually gluten intolerant. Yes, there are people with Celiac’s, which is a very real, very serious disease that makes you unable to process gluten. Recent studies, however, have shown that most people have trouble with wheat due to the chemical glyphosate, (also commonly known as Roundup) that is sprayed on most wheat crops a week or two before harvest. Sadly, even most organic wheat receives the same treatment. See this article about toxic wheat. It recommended a wheat product that I purchased from Amazon and this is my first wheat in almost 4 months. I will let you know how it goes…

Anyway, on to the recipe. This time they came out of the oven really nicely.  If you want the recipe, see my post from May 10, 2017 “Fail Level… EPIC!”They looked like cupcakes this time! They smelled amazing. Last time I didn’t even bother making the “frosting” since they were such an abysmal failure. This time, I was really hopeful!I followed the recipe exactly. I used a mix of macadamias, hazelnuts and Brazil nuts, as well as almond milk.

Here is the final product:The verdict? Meh

They are moist, and cakey, but not the most delicious thing ever. Yes, they are refined sugar free (they are made with dates, beets, carrots, applesauce and banana as the sweetener), so they are definitely better for you than processed, sugar filled dessert. The frosting is a bit bitter and not very creamy. It was a bit of a disappointment. I think next time I will stick with nice cream when I am in the mood for dessert.

Back to the drawing board.

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A New Cookbook

A New Cookbook

My family should be afraid, very afraid…I got an new cookbook. In years past, a new cookbook for me meant fun new recipes to try and delicious meals for everyone for days on end. Now, it is different. My new cookbook embraces my new eating style. My son is ready to stay with friends, permanently.

img_3435.jpgTonight I made my first recipe.

Better Burgers

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They actually came out really well. Not as good as a big, juicy, charbroiled beef burger, but if that’s what you want, well, this blog is NOT for you. They did have a slightly meaty texture from the mushrooms and the walnuts added a little crunch.

Here is the recipe.  If you look closely you can see that I have already wrinkled the page by getting it wet. All my cookbooks are like that. I consider it a testament to the fact that they are used. *sigh*

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To begin, I used the food processor to chop 24 oz of mushrooms, which came out to roughly 6 cups when done.

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Then I mixed the oats, chopped walnuts and the seasoned tomato paste mixture in a separate bowl.

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It smelled a bit like traditional meatloaf while I was mixing it up.

I used fresh spinach (about 1/2 a bag) instead of frozen, then rough chopped it and added in at the end of cooking the mushrooms.

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Then, I combined everything.

IMG_3428One thing that still trips me out, when cooking vegan, you can sample as you go and adjust as needed. Not something you can do when cooking with raw eggs and meat! I found the mixture to be a bit bland so I added an additional teaspoon of garlic powder, onion powder, Himilayan Pink salt and black pepper in addition to the spices called for.

When forming the patties, I followed the directions exactly, and using 1/3 cup mix to form the patties I actually came out with 12, not 8.

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Haha, the little guy in the top left corner got a little short changed, but I digress.  They held together nicely, although I have to say the initial flip (half way through baking) was a little precarious. I almost ruined the first one trying to flip carefully. The second one I jabbed the spatula under it like a short order cook at the dinner rush and it behaved perfectly.

While I would not say it was the best thing ever, it WAS good. I served mine as a lettuce wrap, smothered in guacamole, with fresh tomato, red onion, a liberal sprinkle of Mrs. Dash Table Blend, and some spicy mustard.

A very acceptable dinner and I will be making it again.

Now I’m tempted to try one of the desserts…