Not exact matches
Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered
veggie stock, psyllium husk (or chia seeds) and olive
oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend
until the nuts are well chopped.
I dehydrate at 115 ° for 1 - 2 hours to «dry» it a bit and then toss in a pan with a small drizzle of coconut
oil (or
veggie broth)
until browned.
You can either cook the
veggie burgers in a skillet with a little refined coconut
oil until crisp on both sides (on medium heat for about 5 minutes per side), or bake in a 350F oven for 40 minutes, flipping the patties half - way through the cooking time (this is the method I chose).
Saute the onions and garlic with the
oil or
veggie broth
until soft.
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the
veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely
until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.
Beat a few eggs together with a tablespoon or two of soy sauce and sesame
oil and pour it into your
veggie / rice mix and sauté
until eggs are cooked.
In the
Veggie Bullet blender, add half the cauliflower / broccoli mixture with half the coconut milk, and 1/2 Tbsp coconut
oil and allow to blend
until slightly chunky.