CantaloupeAlone

Big bite worthy It should be easy to make a veggie burger, right? Beans, vegetables, bread crumbs, oil, whatever's clever spice-wise. But oh, oh that burger will crumble, or have no texture, or just be yuck. Eggs could easily come into play, but survey says that many vegetarians prefer not to eat unfertilized fetuses. Sorry to be frank. I have found the answer, vegan glue. Delicious , sticky, protein and fat-heavy combination of flax meal, tahini , and oil. Clean off the grill for a please anyone vegan burger. I served mine on toasted pita with pickles and avacado sauce, and they were a smash hit. Vegan Veggie Burgers 1 lb lentils 1 tsp salt 1/4 bulgar wheat 1 tblsp olive oil 1 onion, shredded 1 carrot, shredded 1 qt mushrooms, shredded 1 zuchini or yellow summer squash, shredded 1 tsp white wine 1/4 parsley, chopped 1 tblsp cumin seeds, roasted and ground or 2 tsp ground 1/2 tsp red pepper flakes salt to taste 1 tblsp dijon mustard 2 tblsp flax meal 1/3 cup tahini 1/2 cup

Oh the smell, the feel, the taste, a full pretzel experience to wrap around a sandwich Soft pretzels, a little sweet, very chewy, and the ultimate sandwich bun. I'm not going to pretend these are a walk in the park. I made them 3 times before I was confident enough to pass this recipe along. Yeasted dough take time to rise, and in addition this dough is shaped and boiled before its baked. Awesome at cookout, but watch out for a hot oven on a hot summer day. Pretzel Sandwich Rolls 1 1/3 cups warm water 2 1/2 tsp active dry yeast 1/4 cup room temp buttermilk 1 tblsp brown sugar 3 tblsp vegetable oil, divided, more for greasing bowls and pans 4 cups bread flour, more for sprinkling 1/4 tsp sea salt sea salt or pretzel salt sprinkling 2 qts water 1/2 cup baking soda 2 tsp salt sesame seeds for sprinkling (optional) In a small ball add yeast and water. Wait 5 minutes for the yeast to become foamy and rise. This is called proofing the yeast. It provides proof that your bread will r

I've been pickling, canning, jamming, baking, fermenting, and generally feeling like myself around summer vegetables and the grill. I'm happy to announce I'm bringing summer food to Trophy Bar's backyard patio, in South Williamsburg , for the first day of ( psychedelic ) summer, the Electric Temple release of MV & EE's new 7 inch , along with guests DJs from Vol. 1 Brooklyn and Vinyl Club . Free pickles to any reader who shows up and mentions my blog, so please come by. Here is the menu, which as you can guess, is mostly homemade: Brat Burgers $6 Ground pork burger on Fresh Pretzel Rolls w/Sauerkraut (Sauerkraut: Cabbage, Green Apple, Fennel & Onion) Vegan Burgers $5 on Pita Bread W/ Pickled Turnips & Beets (Vegan burgers: Lentil, bulgar Wheat, Mushroom, onion, squash, carrot, olive oil, bread crumbs, tahini , mustard, Flax, cummin , chili powder, salt) Grilled Rum-Soaked Pineapple $2 Homemade Plantain Chips $2 Details: Psychedelic Summer, Monday

Put the Mulberries in a jar, where they can't stain anything. If you don't remember seeing a mulberry tree you've probably noticed the deep purple mess it leaves on sidewalks. The debate continues over the mulberry tree. Is its fruit friend or foe? Mulberry trees liter the ground and your driveway, car, shoes, and anything that comes near, across yards nationwide. The fruit falls whether its ready or not, and doesn't really taste ripe until its final few weeks. When it gets around to ripening watch out plump juicy black berries will bombard your lawn every time the wind blows. The berries are sweet mild tasting fruit that gel nicely with some lemon. Collect and jam them saving your lawn from the purple scourge and make something tasty for your toast. Coming to a yard near you Mulberry Preserves 1.5 lb mulberries 1 lemon and zest 3/4 cup sugar Rinse berries thoroughly and remove stems. Mulberries have unfortunate short stubby stems that don't come off too easily.

I've found a few meanings for chock-a-block , but I'm gonna call this bar recipe its newest definition. Choked with dried fruits and nuts the bar is only barely held together by a few drips and drabs of dough. The bars are dense with a little chew from the dried fruit complimented by a sprinkling of sea salt on top. Perfect for on the go mornings, or as I had in mind, packed into my tote bag for beach and picnic trips in the nether regions of NYC. This recipe is 2-3 steps removed from David Lebovitz's version , who may be the internet's most linked food blogger cause his recipes always work! Chock-a-Block Fruit and Nut Bars 2 tblsp whole wheat flour 1/4 cup all-purpose flour 1/8 tsp baking soda 1/8 tsp baking powder 1/8 tsp salt 1/4 tsp nutmeg 2 cups nuts, coarsely chopped (walnuts, almonds, pecans, cashews, pistachios, or hazelnuts) 1 1/2 cup dried fruits, coarsely (apricots, rasins , dates, figs, cranberries, pear, nectarines, pineapple) 1 tblsp , heaping, coconu

Hello weekend breakfast There are waffles and then there are WAFFLES. Prepare the batter and let it sits overnight for a rich crispy waffle. Yeasted pecan waffles will make all other waffles seem like cardboard toaster eggos. You can just let them go, no problem-o. Yeasted Pecan Waffles 1/4 cup warm water (105–115°F) 1 (2 1/4 tsp) package active dry yeast 2 tblsp sugar 6 large eggs 1 qt well-shaken buttermilk 1/3 cup vegetable oil plus some to grease the waffle iron 3 cups flour 1/4 cup corn meal 1 tsp baking powder 1 tsp baking soda 1/2 teaspoon salt 1 cup toasted pecans, coarsley chopped Run the tap until water is warm. Water should be to the touch when dripped on your wrist. Combind yeast and water in a bowl. Let sit until foamy about 5 minutes. This is called proofing your yeast. If the yeast doesn't foam up throw it out. The yeast is either expired or the water was too warm. Mix sugar, eggs, buttermilk, and oil into yeast. In a seperate bowl add flour, corn meal, baking po