recipes_for_beans/bean recipes
For the purposes of these recipes, 1 pinch salt is equal to 
1/32 teaspoon or about .15 grams or a cube 1/8 inch on a
side or an amount the size of 2 or 3 grains of wheat or rice.


20140129
Bean with tomato beans oil sugar salt

1/3 cup canned or boiled beans
16 ounce can diced tomatoes
1/2 quart dried tomato pieces
2 tablespoons canola oil
1/4 cup sugar
1/2 teaspoon salt

Mix stewed tomato and dried tomato and let sit 4 hours.

Process all until smooth, about 8 minutes.

Place beans in a small serving dish.

Spread 1 tablespoon of tomato mixture on top of beans.

Moderately to prominently tangy/sweet/sour, tomato flavored;
mild to moderate bean flavor;
slightly to mildly salty;
spread is thin to thick paste consistency.



20140211
tempeh

Soak 1 1/2 cups beans in water to cover beans to twice the
heighth of bean, soak for 12 to 24 hours.

Elimate water by pouring into a strainer.

Optional: place beans in a temperature controlled container at
about 80 degrees for 12 to 24 hours to start germination
reactions to increase mineral availability and to decrease
intestinal gas producing compounds.

Place 3/4 inch water in a pressure cooker, place a bottom spacer
in the cooker. Put beans into a metal pan that will fit in cooker.

Place the metal pan on the spacer, heat to full pressure, reduce
heat to low, heat 40 to 60 minutes. Use 60 minutes for slow
cooking beans such as soy beans.

Before processing further, surface of beans should be very damp 
but not wet enough to have a shiny/glossy surface. No liquid 
should lie at bottom of pan. Pour away any excess. Allow beans 
to dry until surface of beans no longer looks shiny/glossy wet 
after stirring.

Most tempeh recipes say to remove the tough skin from the beans
after cooking by squeezing each bean between the thumb and fore
finger. Apparently this is to allow the micro organisms to 
penetrate the beans. An alternative is to smash the beans. If 
mashing beans first mix in the vinegar, if using. Also before 
mashing, mix in the tempeh starter powder. Mixing before mashing
makes the mixing much easier. Beans must not be hot when mixing
in the powder. High temperature will kill or weaken the 
micro organisms.

Optional: add 1 teaspoon vinegar to the beans and mix
thoroughly. Lowering ph helps to selectively encourage the 
growth of the proper organism and to discourage unwanted
organisms. Use 1 tablespoon vinegar per pound of beans.

After beans have cooled to body temperature or lower, sprinkle 
beans with 1/4 teaspoon tempeh starter. Mix thoroughly.

Optional: partially mash beans to increase invasion of tempeh
organisms into beans. Use a very sturdy potato masher or ball
bat. Beans should be no more than about half mashed to allow
air to pentrate layer of beans. Or mash the beans completely 
and cut/stir the mash to break it into small pieces (as small or 
smaller than whole beans).

The beans need to be exposed to the air while incubating in order
to form mycelium (looks like white cotton puffs) . Formation of 
mycelium is necessary in order that the tempeh to have the 
characteristic tempeh aroma, flavor, and texture. Space between 
the beans and bean pieces allow air to enter. Form beans into a 
layer 1/2 to 3/4 inch thick in a glass or stainless steel or 
plastic tray. The more open the bean mixture the thicker the 
layer can be.

Place pan(s) of beans in incubator at 86 degress F. Cover. Check
at 36 hours. If thoroughly matted with white fuzzy mycelium, 
they are done. Usually 36 hours is required. Cooler than optimum 
temperature increases the required time. If you let beans incubate 
longer than 36 hours, check every 4 hours. 4 hours is enough time 
for the tempeh to go from no ammonia odors to moderate ammonia odor.
 Most often it is best to harvest the tempeh at 36 hours if you 
see abundant mycelium.

If dark colored, beans were either too dry, too hot, or were  
incubated too long. If sour, beans were too wet and/or too cold. 
In either case, beans are still edible. A moldy aroma is normal.
A slight ammonia aroma is generally considered acceptable. A 
strong ammonia odor usually is because the beans were fermented 
too long. The odor can be reduced by pressure steaming the tempeh 
for 20 minutes. Then place in a glass baking dish. The layer of 
tempeh should be no more than 1/2 inch thick. Heat at 225 degress F. 
for 1 1/2 hours. Adding tomato paste, sugar, and salt when serving 
helps to hide the ammonia odor.

To make a tempeh incubator:
You do have to have some kind of temperature controlled incubator. 
I made one from 2 kitty liter buckets. You put 3 inches of water 
in one bucket, put in a temperaute controlled tropical fish aquarium 
heater into the water, and then put the second bucket down inside 
the bucket with the water so the bottom of the second bucket is in 
contact with the water. You set the heater at 86 degrees. I put the 
buckets in a cardboard box and then stuffed wadded up newspaper 
around the buckets to fill in space and act as an insulator so the 
heater would have to run as much. When incubating tempeh, put the 
lid on the inner bucket to prevent the tempeh from drying out and 
to help maintain temperature. Especially in a cold room, place 
something over the top to help retain heat, a piece of foam plastic 
and/or a blanket for example.

To make tempeh starter:
once you purchase starter, if you want, you can make your own starter 
from then on. I got starter a year or so ago from Gem cultures. They 
have a website so you can purchase it mail order.

Once you make tempeh, you can from then on make your own starter.
With a sharp knife slice off a layer about 3/16 inch thick from a 
fresh-out-of-the-incubator piece of tempeh. If you are making tempeh 
just for yourself, slicing off a piece about 3 square inches might 
be about the right amount. You want to take the piece from the top 
surface of the tempeh where it is most exposed to air because that 
is where the mycelium will likely be the most concentrated. Mycelium 
produces spores and the spores are what you want for starter.

Place the slice on a saucer and place the saucer in the incubator 
for about 2 more days. You want it to remain moist long enough for 
the mycelium to continue to mature and turn dark brown indicating 
that it is loaded with spores. At that point remove the lid from the 
incubator and allow the slice to dry for another 24 hours. The starter 
piece should be completely dry. Place the piece on a cutting board, 
cut it into 1/8 inch or smaller pieces with a knife. Mash the pieces 
into a powder with a large spoon or other tool such as a sturdy 
potato masher. A large hammer might work. Sliding the tool a short 
distance while pushing down might be helpful in grinding the pieces 
into a powder. Place the powder in a sealed container such a small 
bottle with a lid. Label the container and store in the refrigerator 
for up to a year or so.

I am in no way recommending that anyone make their own tempeh. 
Keeping any non acid food at a temperature of about 86 degrees F.
may be setting up the ideal environment for pathogens such as those
that cause food poisoning - botulism and salmonella, among others. 
Food poisoning can be serious and fatal.



not trialed
20140227
Makes 2 large servings>

Bean flax cubes:
1/4 cup flax meal
1/2 cup tempeh

Mix the tempeh and flax meal.

Refrigerate half for use at another time.



Egg tomato onion grain bean
Dumplings on beans and onion
01-20-05

1 onion, coarsely diced
1/4 cup one of any of the following soaked and 
  steamed, boiled or canned:
  peas
  garbanzo, pinto, blackeyed pea, or other bean
  lentils
1/2 cup water, enough to cover onions
  and beans
1 cup whole wheat flour
1 teaspoon baking powder
1 egg 
  or 1 tablespoon dry powdered egg
  white plus 2 tablespoons water.
1/4 cup water or milk
1 tomato (4 to 8 ounces) cut into bite size pieces

Put diced onion, beans and enough water to almost 
cover into a one quart sauce pan that has a lid. 

Heat on high until boiling, then reduce heat to medium.

Mix flour, baking powder, salt, and powdered egg white 
(if not using whole egg). 

Add the 1/4 cup water. 
Add egg if using whole egg. 
Add 2 tablespoons water if using dry egg. 

Stir to make a stiff dough. Stir only enough to 
moisten all the flour.

Drop batter onto onions and beans. Cover immediately. 

Cook on medium a few minutes. Then reduce heat to low. 

Allow to cook a total of 12 minutes. 

Serve in large bowl with tomato as topping. 

Makes two large servings.







Dumplings on beans and onion:
(Microwave version)
variation 1: single serving using wheat gluten
instead of egg
01-20-05

1/2 (2 ounces) onion, coarsely diced
1/8 cup one of any of the following:
 frozen or canned peas
 canned garbanzo beans
 canned lentils
 canned pinto beans 
 raw beans soaked in water 12 hours (use garbanzos this trial)
1/4 cup water, enough to cover onions
 and beans
1/4 cup whole wheat flour
1/4 teaspoon baking powder
2 pinches (1/16 teaspoon, 3/4 grams) salt
1 tablespoon dry powdered wheat gluten.
3 tablespoons water
1/2 (about 3 ounces) tomato cut into bite size pieces

Put diced onion, beans (if using kidney or pinto beans) 
into microwave safe one quart or smaller dish that has a lid. 

Mix flour, baking powder, salt, and powdered gluten. Add 
3 tablespoons water. Stir to make a stiff dough. Stir only 
enough to moisten all the flour.

Drop batter onto onions and beans dividing batter into 
about six large marble sized pieces. 

Place the cover on the dish. Heat until boiling and 
then about another half minute or so, about 2 1/2 minutes total in a 1000 watt oven.

Allow the dish to cool for a few minutes with the cover on.

Serve in large bowl. If using uncooked lentils, 
garbanzos add them now. 

Add the tomato. 


marker




20110314a (uses in hull oats)
grain bean
seed bean
title: grain bean entree or on the side
1 half cup in the hull oats (this trial)
  or 1 quarter cup in the hull non roasted squash seed
  or 1 quarter cup in the hull sunflower seed
  or 1 eighth cup in the hull oil sunflower seed 
  or 1 tablespoon no hull non roasted sunflower seed   or 1 quarter cup soaked grain 
  or 1 quarter cup sprouted grain
  or 1 ounce moist grain biscuit
  or 2 tablespoons grain flour
1 half cup soaked or sprouted mild beans 
  or 1 half cup boiled or canned bean
  or 1 half cup soaked or sprouted strong flavored bean
   such as soybean or fava bean (fava this trial, if
    available, else peas)
1 tablespoon sugar
aspartame sweetener to taste
1 quarter teaspoon salt
if desired, use one of the following optional flavor
ingredients:
[
1 half ounce bell pepper
  or 1 ounce mild pumpkin
  or 1 half ounce butternut squash
  or 2 1 half inch oregano leafs
  or 1 eighth teaspoon oregano powder
  or 1 quarter ounce parsley
  or 1 quarter ounce celery
  or 1 quarter ounce cilantro
  or 1 eighth ounce arugula
  or 1 quarter ounce watercress
  or 1 half ounce onion
  or 1 half ounce pear (not tested)
  or 2 teaspoons light roast peanut butter
  or 1 quarter teaspoon molasses
  or 1 eighth cup walnut
  or 1 eighth cup almonds
  or 1 eighth cup hazelnut
  or 1 tablespoon chestnut flour
  or 2 teaspoons honey
]
total: 12.2 ounces, 8.8 ounces water

If using in the hull oats:
[
Place 1 half cup oats and 1 and 1 quarter cup water 
in a metal pan.

Heat on a cooktop until boiling, reduce heat to low, 
cover, heat 5 minutes.

Place the hot pan in cold water to cool for a couple 
of minutes so heat does not damage the processor.

Place oats/water in a 2-cup or larger processor and 
run until hulls separate, about 2 minutes.

Place oats and water into a 3- or 4-cup metal pan or bowl.

Place the metal bowl or pan in a pressure cooker.

Heat until full pressure, reduce heat to 1 quarter,
heat 20 minutes.

Turn off heat, let cooker sit on burner for 5 minutes.

Place the hot pan in cold water to cool for a couple 
of minutes so heat does not damage the processor.

Process or blend until grain is pulverized, about 2 minutes.

Pour mixture into a wire mesh strainer placed over a bowl.

Use a bowl that is about the same size and shape as 
the strainer to press liquid through the strainer's mesh.

Discard solids.

Place grain slurry into a 2-cup processor.
]

If using in the hull sunflower seed:
[
Put 1 quarter cup sunflower seed and 2 cups water 
into a pressure cooker.

Heat to full pressure, reduce heat to 1 quarter.

Heat 60 minutes.

Turn off heat and let cooker sit until pressure is zero.

Pour the seed/water into a strainer to eliminate water.

Put into a 1-cup blender:
 the sunflower seed, and
 1 half cup water.

Blend until smooth, about 4 minutes.
]

If using no optional flavor ingredients, 
1 half cup soaked or sprouted beans
1 tablespoon sugar
1 packets aspartame
1 quarter teaspoon salt:

If using dried beans:
[
Put 1 half cup water into a pressure cooker or metal pan.

Into a 1- or 2-cup metal bowl put
3 eighths cup dried beans,
1 half cup water plus 1 eighth cup for every 20 
  minutes heating time.

Place the metal bowl into the metal pan or pressure
cooker.

Cover the metal bowl.

If using metal pan, heat until boiling on a cooktop,
reduce heat to low, heat until beans are soft:
15 minutes for lentils or peanuts, 20 minutes for 
blackeyed peas, 30 minutes for most beans. 

If using pressure cooker: heat until full pressure,
reduce heat to 1 quarter, 10 minutes for peanuts or 
split peas, 15 minutes for blackeyed peas, 20 minutes 
for kidney beans and most other beans, turn off heat, 
let sit on burner for 5 minutes.
]

If using dry or soaked soybeans or soaked fava beans 
or soaked peas:
[
Place 1 half cup dry or 1 and 1 half cups soaked beans 
or peas in
a metal pan or pressure cooker with 4 cups water.

If using a metal pan:
heat until boiling, reduce heat to low, cover, heat
1 hour for large beans or peas and 1 half hour for
split peas.

If using a pressure cooker:
heat until full pressure, reduce heat to 1 quarter,
heat 40 minutes for fava beans or soybeans; for
split peas heat 20 minutes; turn off heat and let the
cooker sit on the burner for 10 minutes.

When the beans are done heating, pour into a strainer to
eliminate water.
]

If using mild beans such as black beans, pino beans, or
kidney beans and the beans have been soaked:
[
Put 1 half cup water into a metal pan or pressure  cooker.

Put 1 eighth cup water into a 1- or 2-cup metal bowl.

Place the bowl in a pan or pressure cooker.

Add 1 half cup beans to the bowl.

Cover the bowl.

If using a metal pan:
heat until boiling, reduce heat to low, heat 15 minutes.

If using a pressure cooker:
heat until full pressure, reduce heat to 1 quarter,
heat 10 minutes, turn off heat, let cooker sit on 
burner for 5 minutes.
]

Put all ingredients into a leak proof 2-cup or
so processor or blender.

Run until smooth, 3 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(1 packet suggested)

Place a 3- or 4-inch diameter, round, glass or ceramic 
casserole dish or similar utensil at the center of 
a 9-inch glass piepan.

Pour/spoon the batter into the space around the 
casserole dish.

Heat in a  oven to thicken:
8 minutes in a 1000 watt microwave oven.

----------------------------
math: refigure, add 2 ounces water
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 12.1 ounces X 20 equals 142 seconds.
Dry weight is total weight minus total water (12.1 - 8.8)
= 3.3 ounces.
Water to leave in (50 parts water/50 parts dry weighth)
(3.3 ounces dry weight) = 3.3 ounce.
Water to remove is total water minus water to leave in 
(8.8 - 3.3) = 5.3 ounces.
Plus to evaporate excess water: 46 seconds per ounce X 
5.3 ounces water equals 244 seconds.
Plus to replace heat lost to air: 244/60 minutes X 14 
seconds per minute = 57 seconds 
  plus 57/60 seconds X 14 seconds per minute =
  13 seconds for a total of 70 seconds.
(assumes soaked beans are 50 percent water,
1 ounce water lost when processing oats,
14 seconds heating required to replace heat lost to air 
for each minute at boiling temperature,
final product will be 50 percent water)
Assume: at low power, 1 ounce water is evaporated every 3 
minutes.
----------------------------

If using:
1 half cup soaked or sprouted soybean
1 tablespoon sugar
1 packet aspartame
1 quarter teaspoon salt:
Prominently: salty, sweet; mild bean flavor; slight
oats flavor; overall pudding consistency with a firmer thin
top layer and outer edge.




marker



20110227d
grain bean entree or on the side

1 quarter cup soaked grain 
  or 1 quarter cup sprouted grain
  or 1 ounce moist grain biscuit
  or 2 tablespoons grain flour
1 half cup soaked or sprouted mild beans 
  or 1 half cup boiled or canned bean
  or 1 half cup soaked or sprouted strong flavored bean
   such as soybean or fava bean (fava this trial, if
    available, else peas)
1 tablespoon sugar
aspartame sweetener to taste
1 quarter teaspoon salt
if desired, use one of the following optional flavor
ingredients:
[
1 half ounce bell pepper
  or 1 ounce mild pumpkin
  or 1 half ounce butternut squash
  or 2 1 half inch oregano leafs
  or 1 eighth teaspoon oregano powder
  or 1 quarter ounce parsley
  or 1 quarter ounce celery
  or 1 quarter ounce cilantro
  or 1 eighth ounce arugula
  or 1 quarter ounce watercress
  or 1 half ounce onion
  or 1 half ounce pear (not tested)
  or 2 teaspoons light roast peanut butter
  or 1 quarter teaspoon molasses
  or 1 eighth cup walnut
  or 1 eighth cup almonds
  or 1 eighth cup hazelnut
  or 1 tablespoon chestnut flour
  or 2 teaspoons honey
]

If using dry or soaked soybeans or fava beans:
[
Place 1 quarter cup dry or 1 half cup soaked 
beans in a metal pan with 2 cup water.

Heat until boiling, reduce heat to low, cover.

If using soybean or whole dried peas heat
1 hour.

If using fava beans heat 1 and 1 half hours.

When the beans are done heating, pour into a 
strainer to eliminate water.
]

If using grain flour:
[
Put into 1 eighth cup water into a 2-cup bowl.  

If using, add 2 tablespoons grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 55 seconds in a 1000 watt oven.
]

If using soaked or sprouted grain:
[
Put 1 half cup water into a metal pan or pressure cooker.

Put into a 1-cup or so metal bowl:
 if using, 3 eighths cup California walnuts
 if using, 3 eighths cup sesame seed,
 if using, 1 quarter cup soaked or sprouted grain,
 if using, 1 ounce moist grain biscuit and
   1 tablespoon water,
 if using, 1 half cup soaked or sprouted mild beans,
 1 quarter cup water.

Place the bowl in the metal pan or pressure cooker.

If using a metal pan, heat until boil, cover, reduce 
heat to low, heat 40 minutes.

If using a pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 minutes, turn off heat, 
let cooker sit on burner for 5 minutes.
]

Put all ingredients into the 1- or 2-cup processor or 
blender.

Run until smooth, 3 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(1 packet suggested)

If using no optional flavor ingredients, 
1 ounce moist grain biscuit
1 half cup soaked soybean
1 tablespoon sugar
0 packets aspartame
1 quarter teaspoon salt:
good if you like mild flavors; moderately: salty, starchy;
mildly sweet, soybean flavored; pudding consistency.

If using 1 tablespoon chestnut flour, 
1 ounce moist grain biscuit
1 half cup soaked soybean
1 tablespoon sugar
0 packets aspartame
1 quarter teaspoon salt:
good, if you like mild flavors; moderately: salty, starchy;
mildly sweet; slightly: chestnut flavored, soybean flavored; 
pudding or mash consistency.


If using, 1 ounce moist grain biscuit
1 half cup soaked or sprouted beans boiled 1 hour
and dained,
1 tablespoon sugar
1 packet aspartame
1 quarter teaspoon salt:
good, if you like mild flavors; moderately: sweet, salty, starchy;
mildly fava bean flavored; pudding or mash consistency.

If using, 1 ounce moist grain biscuit
1 half cup soaked or sprouted beans boiled 1 and
  1 half hours and drained,
1 tablespoon sugar
0 packets aspartame
1 quarter teaspoon salt:
good, mildy: sweet, salty, starchy, fava bean flavored; 
pudding or mash consistency.


marker

(not trialed)
20090422bx
Seed bean
Grain bean
(grain/)(seed/)bean
 
1/2 cup soaked and steamed, boiled, or canned beans
4 ounces fresh or dried and soaked chestnuts
  or 3 tablespoons flax meal
  or 1/4 cup boiled peanuts
  or 3 tablespoons non roasted sunflower seeds
  or 2 tablespoons nut or seed butter
  or 1 tablespoon olive or canola oil 
    plus 1 tablespoon grain bran
  or 2 teaspoons canola oil plus one of the following:
   [
    1/4 cup soaked(/and sprouted grain)
    2 tablespoons fine ground oat bran
    2 tablespoons whole grain flour
    3 tablespoons rolled oats
1/8 teaspoon salt
assuming 2 tablespoons added water:
9 ounces total, 5 ounces water

Put all ingredients into a food processor and run 
until smooth, 4 to 8 minutes. If necessary add
water 1 or 2 tablespoons at a time, just enough
to get the mixture to flow while processing.

Eat the food as is or continue with recipe if a
firmer, drier consistency is desired.

Run the blender until smooth.

Either:
(1. Spread the mixture 1/2 inch thick on a plate. 
Form into a flattened donut shape with a 2 or 3 inch
 hole at the center to help even heating.)

Or:
(2. Place a 3 inch diameter glass jar or similar 
utensil at the center of a 8 inch diameter glass 
piepan and pour/spoon the batter around
the jar.)

Or:
(3. Divide the batter equally into 3 3-inch diameter 
bowls and place the bowls in a circle around the 
center of a microwave oven.)

Heat in a 1000 watt microwave oven for 4 minutes
for a wet biscuit consistency.

-----------------------------
Math: (for Grain seed bean biscuit)
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dish.
To heat to boiling: 20 seconds per ounce X 9 ounces = 180 seconds.
Dry weight is total weight minus water: 9 ounces - 5 ounces = 4 ounces.
Water to leave in is 40/60 times dry weight (2/3 X 4) = 2.7 ounces.
Water to remove is total water minus water left in (5 - 2.7) = 2.3 ounce.
To evaporate excess water: 46 seconds per ounce X 2.3 ounces = 106 seconds.
To replace heat lost to air during evaporation: 106/60 minutes X 14 seconds
per minute = 26 seconds plus 26/60 X 14 = 6 for a total of 32 seconds.

-----------------------------

Allow the bean(/grain)(/seed) biscuit to cool and firm.

Cut the cake loose with a knife or spatula.


marker


20100302c
20100302c
title: grain peanut
corn peanuts
1 tablespoon raw peanuts
1 tablespoon field corn

Put into a hot air popcorn maker:
1 tablespoon raw peanuts
1 tablespoon field corn

Set a timer for 60 seconds.

Turn on the popper, start the timer, cover the popper with a wire mesh to prevent exploding corn from exiting the popper.

When the timer times out, pour into a metal bowl.

Let cool 1 minute.

Remove skins from peanuts by pinching between two finger.




20110301a
title: nut bean
1 tablespoon (.3 ounces, 10 grams) hazelnuts about 5 hazelnuts
    plus 1 tablespoon canola oil
    plus 1 tablespoon sugar
  or 1 quarter cup California walnut  
  or 1 quarter cup almonds plus 1 tablespoon canola oil
  or 1 half cup soaked almonds
  or 1 eighth cup sunflower seed plus 1 tablespoon olive oil (this trial)
  or 1 eighth cup hazelnuts, heated with bean plus 1 tablespoon canola oil
    plus 1 tablespoon sugar
1 half cup soaked or sprouted bean
1 tablespoon plus 2 teaspoons sugar
1 eighth teaspoon plus 1 pinch salt

If using  a metal pan or
pressure cooker:
[
Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Place a steaming rack in the pan or cooker.

Put into a  1-cup metal bowl:
 if using, .3 ounces hazelnuts
 if using, 1 half cup soaked or sprouted beans,
 
 1 eighth cup water.

Set the bowl in a 2- to 4-quart metal pan or 
pressure cooker.

Cover the bowl.

If using a metal pan, heat until boiling, cover,
heat 40 minutes.

If using pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 mintues. 

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Put all ingredients into a 1- or 2-cup processor.

Run until smooth, about 5 minutes, if needed add 1 tablespoon
water at a time, just enough to get the mixture to flow
while processing.

For a complete meal could serve with bread with peanut
butter, and 5 ounces total vegetable and fruit.

Or serve with vegetable/seed mash on the side with
another serving of fruit and/or vegetable to make
5 to 6 ounces total fruit and vegetable.

If using 1 eighth cup California walnut
1 half cup soaked soybean
1 tablespoon light roast peanut butter
1 tablespoon sugar
1 eighth teaspoon salt:
good, moderately: salty, starchy; mildly: sweet, peanut
butter flavored; slightly: soy flavored, walnut flavored; peanut butter consistency.
could use 1 quarter c walnut, no peanut for more walnut flavor
could use 2 tbsp pnt bttr, no walnut for more peanut flavor

If using 1 quarter cup California walnut
1 half cup soaked pinto bean
no peanut butter, no oil
1 tablespoon sugar
1 eighth teaspoon salt:
good, moderately: salty, starchy; mildly: sweet: slightly walnut flavored; peanut butter consistency.

If using 1 half cup soaked almonds
1 half cup soaked pinto bean
no peanut butter, 1 tablespoon oil
1 tablespoon  plus 2 teaspoons sugar
1 eighth teaspoon  plus 1 pinch salt:
good, moderately: sweet, almond flavored; mildly: salty, starchy;  peanut butter consistency.

If using 1 quarter cup hazel nuts heated with beans,
1 half cup soaked pinto bean
no peanut butter, 1 tablespoon olive oil
3 tablespoons sugar
1 eighth teaspoon  plus 1 pinch salt:
good first 1 third portion then slightly to astringent, moderately: sweet, hazelnut flavored; mildly: salty, starchy;  peanut butter consistency.
try w 1 eighth cup hazelnuts?

If using 1 eighth cup sunflower seeds heated with beans,
1 half cup soaked lima bean
no peanut butter, 1 tablespoon olive oil,
1 tablespoon sesame oil,
1 tablespoon  plus 2 teaspoons sugar
1 eighth teaspoon  plus 3 pinches salt:
almost good, a little too indistinct, might be good to try once, moderately: sweet;mildly to moderately olive oil flavored; mildly: salty, starchy;  peanut butter consistency.

If using 1 eighth cup hazel nuts heated with beans,
1 half cup soaked lima bean
no peanut butter, 1 tablespoon sesame oil
2 tablespoons  plus 2 teaspoons sugar
1 eighth teaspoon  plus 1 pinch salt:
almost good, slightly too strong, moderately: sweet, hazelnut flavored; mildly: salty, starchy;  peanut butter consistency.
try with 1 tablespoon hazelnut (.3 ounces or 10 gram),
2 tablespoons sugar, 1 eighth teaspoon salt

If using 1 tablespoon hazel nuts heated with beans,
1 half cup soaked lima bean
no peanut butter, 1 tablespoon oil
2 tablespoons sugar
1 eighth teaspoon  plus 1 pinch salt:
good for first 3 quarter portion then a little too salty/sweet, prominently: sweet, salty; mild to moderate hazelnut flavor; mildly: starchy;  thick sauce or peanut butter consistency.
 try with 3 pinches salt, 1 tbsp plus 2 tsp sgr, 1 tablespoon
oil .2 ounces hazelnuts (3 hazelnuts)

If using 1 tablespoon hazel nuts heated with beans,
1 half cup soaked lima bean
no peanut butter, 1 tablespoon oil
1 tablespoon plus 2 teaspoons sugar
1 eighth teaspoon  plus 1 pinch salt:
good, prominently: salty; mild to moderate, sweetness,hazelnut flavor; mildly starchy; sauce consistency.
with tiny particles of hazelnut.



20110301a
title: nut bean peanut
1 eighth cup California walnut
1 half cup soaked or sprouted bean
1 tablespoon light roast peanut butter
1 tablespoon sugar
1 eighth teaspoon salt
2 pinches salt if peanut butter has no added salt
1 pinch salt if peanut butter is lightly salted

If using  a metal pan or
pressure cooker:
[
Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Put into a  1-cup metal bowl:
 if using, 1 half cup soaked or sprouted beans,
 
 1 eighth cup water.

Set the bowl in a 2- to 4-quart metal pan or 
pressure cooker.

Cover the bowl.

If using a metal pan, heat until boiling, cover,
heat 40 minutes.

If using pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 mintues. 

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Put all ingredients into a 1- or 2-cup processor.

Run until smooth, about 5 minutes, if needed add 1 tablespoon
water at a time, just enough to get the mixture to flow
while processing.

For a complete meal could serve with bread with peanut
butter, and 5 ounces total vegetable and fruit.

Or serve with vegetable/seed mash on the side with
another serving of fruit and/or vegetable to make
5 to 6 ounces total fruit and vegetable.

If using 1 eighth cup California walnut
1 half cup soaked soybean
1 tablespoon light roast peanut butter
1 tablespoon sugar
1 eighth teaspoon salt:
good, moderately: salty, starchy; mildly: sweet, peanut
butter flavored; slightly: soy flavored, walnut flavored; peanut butter consistency.
could use 1 quarter c walnut, no peanut for more walnut flavor
could use 2 tbsp pnt bttr, no walnut for more peanut flavor





20090627f
20090615e
20090601f
20090518d
20090503d
20081217g
20081128a
20081127a (requires 1 or 2 cup food processor or blender and a coffee grinder)
20081015f
title: nut peanut pate
title: bean oil
2 tablespoons (.9 ounce) blanched skinless peanuts, do not use navy bean or other such
  bean that has a bitter first taste
1 quarter cup (1 ounce) California walnuts plus 1 teaspoon sugar
  or 1 quarter cup (1 ounce) non roasted pecans (this trial)

2 teaspoons (.3 ounce) sugar

2 pinches salt

3 eights cup (3 ounces) water
Put all ingredients into a one cup or larger blender.
Run until smooth.
Place the batter in 3 3-inch bowls or 2 4-inch bowls, or 1 6-inch bowl, the bowl(s) should be at least 3 inches higher than the level of the batter to prevent boilover, bowl should be at least 4 cups.( 1 6-inch diameter, 1 quart, 5 inch high bowl this trial)
Heat in a microwave oven until thickened, 4 minutes 50 seconds in 600 watt microwave or ?5 minutes.
in a 1000 watt oven.
(6 minutes 50 seconds this trial)
-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 5.2 ounce = 104 seconds
plus 5 seconds for oven to start heating
Plus 80 seconds to heat dishes
Dry weight is total weight minus water (5.2 - 3) = 2.2 ounces.
Water to leave in is (1 part water)/(3 parts dry weight) times dry weight (1/3 X 2.2) = .7 ounces.
Water to remove is total water minus water left in (3 - .7) = 2.3 ounces.
Plus to evaporate water 46 seconds per ounce times 2.3 ounces = 106 seconds
Plus to replace heat lost to air: 106/60 times 30 seconds per minute = 51 seconds
plus 51/60 X 20 = 16 for a total of 67 seconds.
Assumes final product will be 1 third water.
time equal 6 minutes
-----------------------------
Could serve with 20090615f Mustard green seed pudding and 20090615d title: strawberries grain




20090710f
20090627f
20090615e
20090601f
20090518d
20090503d
20081217g
20081128a
20081127a (requires 1 or 2 cup food processor or blender and a coffee grinder)
20081015f
title: nut peanut pate
title: bean oil
2 tablespoons (.9 ounce) blanched skinless peanuts, do not use navy bean or other such
  bean that has a bitter first taste
1 quarter cup (1 ounce) California walnuts plus 1 teaspoon sugar, 1 tablespoon total sugar  (california walnuts this trial)
  or 1 quarter cup (1 ounce) non roasted pecans
2 teaspoons (.3 ounce) sugar, use 1 tablespoon sugar if using California walnuts
2 pinches salt
3 eights cup (3 ounces) water
Put all ingredients into a one cup or larger blender.
Run until smooth.
Place the batter in 3 3-inch bowls or 2 4-inch bowls, or 1 6-inch bowl, the bowl(s) should be at least 3 inches higher than the level of the batter to prevent boilover, bowl should be at least 4 cups.( 1 6-inch diameter, 1 quart, 5 inch high bowl this trial)
Heat in a microwave oven until thickened, 4 minutes 50 seconds in 600 watt microwave or ?5 minutes.
in a 1000 watt oven.
(6 minutes 50 seconds this trial)
-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 5.2 ounce = 104 seconds
plus 5 seconds for oven to start heating
Plus 80 seconds to heat dishes
Dry weight is total weight minus water (5.2 - 3) = 2.2 ounces.
Water to leave in is (1 part water)/(3 parts dry weight) times dry weight (1/3 X 2.2) = .7 ounces.
Water to remove is total water minus water left in (3 - .7) = 2.3 ounces.
Plus to evaporate water 46 seconds per ounce times 2.3 ounces = 106 seconds
Plus to replace heat lost to air: 106/60 times 30 seconds per minute = 51 seconds
plus 51/60 X 20 = 16 for a total of 67 seconds.
Assumes final product will be 1 third water.
time equal 6 minutes
-----------------------------
Could serve with 20090615f Mustard green seed pudding and 20090615d title: strawberries grain





20090907g
20090812e
20090710f
20090627f
20090615e
20090601f
20090518d
20090503d
20081217g
20081128a
20081127a (requires 1 or 2 cup food processor or blender and a coffee grinder)
20081015f
title: nut peanut pate
title: bean oil
1 quarter cup (1.8 ounces) blanched skinless peanuts, do not use navy bean or other such
  bean that has a bitter first taste
1 quarter cup (1 ounce) California walnuts (this trial)
  (see 20090627f for a version of this recipe using pecans instead of walnuts)
  or 1 quarter cup hazelnuts and reduce sugar by 1 tablespoon (see 20090923i)
3 tablespoons plus 2 teaspoons (1.85 ounce) sugar
  or 1 tablespoon sugar plus 4 packets aspartame sweetner (this trial)
1 eighth teaspoon salt
3 eights cup (3 ounces) water
Put all ingredients into a one cup or larger blender.
Run until smooth, about 2 minutes.
Place the batter in 4 3-inch 1 half cup or 4 4-inch 1 cup bowls, or 1 6-inch bowl, the bowl(s) should be at least 3 inches higher than the level of the batter to prevent boilover, bowl should be at least 4 cups.( 1 6-inch diameter, 1 quart, 5 inch high bowl this trial, batter boils up 2 inches at edges)
Heat in a microwave oven until thickened, 5 minutes in 1000 watt microwave or 8 minutes.
in a 600 watt oven.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 6.6 ounce = 132 seconds

plus 5 seconds for oven to start heating

Plus 40 seconds to heat dishes
Dry weight is total weight minus water (6.6 - 3) = 3.6 ounces.
Water to leave in is (1 part water)/(3 parts dry weight) times dry weight (1/3 X 3.6) = 1.2 ounces.
Water to remove is total water minus water left in (3 - 1.2) = 1.8 ounces.
Plus to evaporate water 46 seconds per ounce times 1.8 ounces = 83 seconds
Plus to replace heat lost to air: 83/60 times 16 seconds per minute = 23 seconds
plus 23/60 X 16 = 7 for a total of 30 seconds.
Assumes final product will be 1 third water.
time equal 6 minutes
-----------------------------
Could serve with 20090907f carrot potato grain seed.
Could serve with 20090615f Mustard green seed pudding and 20090615d title: strawberries grain




do with previous one 2090923h Potato asparagus grain seed
20090923i
20090907g
20090812e
20090710f
20090627f
20090615e
20090601f
20090518d
20090503d
20081217g
20081128a
20081127a (requires 1 or 2 cup food processor or blender and a coffee grinder)
20081015f
title: nut peanut pate
title: bean oil
1 eighth cup (.9 ounces) blanched skinless peanuts, do not use navy bean or other such
  bean that has a bitter first taste
 or 1 quarter cup 60 percent water peanut pate
1 quarter cup (1 ounce) California walnuts 
  (see 20090627f for a version of this recipe using pecans instead of walnuts)
  or 1 eighth cup hazelnuts and reduce sugar by 1 tablespoon (this trial)
  or 1 quarter cup 60 percent water hazelnut pate
2 tablespoons plus 2 teaspoons (1.85 ounce) sugar
  or 2 teaspoons sugar plus 2 packets aspartame sweetner 
2 pinches salt
3 eights cup (3 ounces) water (this is water left from boiling peanuts and nuts)

If using whole nuts and peanuts:
[
Put into a metal pan:
1 eighth cup peanuts,
1 eighth cup hazelnuts,
1 half cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes.
]

When the peanuts/nuts are done heating, set the pan in cold water to cool for a couple of minutes so heat does not damage the blender.

Put all ingredients into a one cup or larger blender.
Run until smooth, about 4 minutes.

Either: (1. this trial)
[1. Eat the batter as is, if desired, warm by heating in a microwave oven.
]

Or:
[2. Place the batter in 4 3-inch 1 half cup or 4 4-inch 1 cup bowls, or 1 6-inch bowl, the bowl(s) should be at least 3 inches higher than the level of the batter to prevent boilover, bowl should be at least 4 cups.( 1 6-inch diameter, 1 quart, 5 inch high bowl this trial, batter boils up 2 inches at edges)
Heat in a microwave oven until thickened, 5 minutes in 1000 watt microwave or 8 minutes.
in a 600 watt oven.

-----------------------------
Math:
To heat to boil: 20 seconds per ounce times 6.6 ounce = 132 seconds
plus 5 seconds for oven to start heating
Plus 40 seconds to heat dishes
Dry weight is total weight minus water (6.6 - 3) = 3.6 ounces.
Water to leave in is (1 part water)/(3 parts dry weight) times dry weight (1/3 X 3.6) = 1.2 ounces.
Water to remove is total water minus water left in (3 - 1.2) = 1.8 ounces.
Plus to evaporate water 46 seconds per ounce times 1.8 ounces = 83 seconds
Plus to replace heat lost to air: 83/60 times 16 seconds per minute = 23 seconds
plus 23/60 X 16 = 7 for a total of 30 seconds.
Assumes final product will be 1 third water.
time equal 6 minutes

-----------------------------
Could serve with 20090907f carrot potato grain seed.
Could serve with 20090615f Mustard green seed pudding and 20090615d title: strawberries grain





20080828g
20080821f
20080818e
20080815b
20080814d
20080810d
title: Seed bean
title: Bean seed
title: Bean chestnut
1/4 cup (2 thirds ounce) chestnut flour
1/8 cup kidney bean flour (soy flour this trial)
1 teaspoon canola oil
1 half teaspoon sugar
1 half pinch salt
3 tablespoons water
#### not this trial
Put the seeds, nuts, and bean flour into a 1 cup 
high speed blender.
Run until the seeds are pulverized and no chunks are
felt with pinched between 2 fingers.
####
mix 1 eighth cup bean, 1 quarter cup seed, 
1 teaspoon oil, 1 half teaspoon sugar,
1 half pinch salt, and 3 tablespoons water in a 
microwaveable dish that can be covered.
heat in a covered dish using a microwave oven for 1 
minute 45 seconds, then 3 minutes on low (15 percent
power).
2.7 ounces X 20 plus 10 losses plus 46 X 1.5 total heat time.
Set the hot container in cold water to cool for a few minutes.



Try w 1 pinch poultry seasoning (thyme sage marjorame etc)
Try 20080814d w 1 pinch poultry seasoning or 1 half pinch celery
powder and 1 pinch salt







20080815b
20080814d
20080810d
Bean seed
title: seed bean
title: Bean chestnut
1/8 cup chestnut flour

1/8 cup kidney bean flour (soy flour this trial)
2 teaspoons 30 percent added oil non roasted

  sunflower seed butter
  or 2 teaspoons tahini
1 half teaspoon sugar
1 half pinch salt
3 tablespoons water
mix the bean flour, chestnut flour, 3 tablespoons,
2 teaspoons sunflower seed butter, 1 half teaspoons sugar,
1 half pinch salt, and 3 tablespoons 
water in a microwaveable dish that can be covered.
heat in a covered dish using a microwave oven for 2 


minutes 10 seconds, then 3 minutes on low (15 percent
power).

2.5 ounces X 20 plus 10 losses plus 46 X 1.5
Set the hot container in cold water to cool for a few minutes.










20110304b
Makes 3 servings
seed bean
3 quarters cup in the hull non roasted oil sunflower seed
  or 3 eighths cup whole grain flour
  or 3 eighths cup soaked grain
  or 3 quarters cup sprouted grain
  or 3 ounces moist flint corn biscuit
  or 3 tablespoons flax seed plus 1 tablespoon wheat grain
1 and 1 half cups boiled or canned beans
  or 1 and 1 half cups soaked or sprouted beans
  or 3 quarter cup skinless peanuts 
3 tablespoon sugar
6 packets aspartame
1 half teaspoon salt
total 22 ounces, 14 ounces water

If using dry or soaked soybeans or soaked fava beans or soaked mung beans or soaked peas:
[
Place 3 quarters cups dry or 1 and 1 half cups soaked beans 
or peas in
a metal pan or pressure cooker with 6 cups water
(1 cup water if using mild soaked beans and heating only 20 minutes).

If using a metal pan and no fava beans:
heat until boiling, reduce heat to low, cover, heat
1 hour for large beans or peas,
20 minutes for mung beans, and
20 minutes for split peas.

If using fava beans, add 1 quarter cup in the hull
sunflower seed, heat 1 hour 30 minutes.

If using a pressure cooker and no fava beans:
heat until full pressure, reduce heat to 1 quarter,
heat 60 minutes for fava beans, 40 minutes for soybeans or whole 
peas; 20 minutes for mung beans, 20 minutes for mild beans such
as blackeyed peas, for
split peas heat 10 minutes; turn off heat and let the

cooker sit on the burner for 10 minutes.

If using a pressure cooker and fava beans:

add 1 quarter cup in hull sunflower seed,
heat until full pressure, reduce heat to 1 quarter,
heat 60 minutes.


When the beans are done heating, pour into a strainer to
eliminate water.

]


If using in hull sunflower seed and no fava bean: 
[
Put 3 quarter cup in hull sunflower seed,
and 5 cups water into a 4 quart pressure cooker.

Heat on full until full pressure, then reduce heat to low.

Heat 60-minutes, turn off heat.

Let cooker sit on burner for 5 to 10 minutes.

Set cooker in cold water to cool for a few minutes.

Pour the seed/water into a strainer to eliminate water.
]

Put into a 2-cup or larger blender:
3 quarters cup boiled and drained sunflower seed and
3 quarters cup water.

Run until smooth, about 8 minutes.

If using dried whole beans and a metal pan:
[
Into a metal pan put:
 3 quarter cup beans 
 1 and 1 quarter cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes.

If using soaked or sprouted grain, add 3 quartesr cup sprouted grain.

If using fresh or dried bell pepper chunks, add them
to the pan. 

Heat another 10 minutes.
]


If using dry lentils or skinless non roasted peanuts and a metal pan:
[
Into a metal pan put 3 quarter cup beans 
and 1 and 3 eighths cup water.

If using soaked or sprouted grain, add 1 quarter cup sprouted grain.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 10 minutes.

If using fresh or dried bell pepper chunks, add them
to the pan.

Heat another 10 minutes.
]

If using  a metal pan or
pressure cooker and soaked or sprouted beans or soaked
or sprouted grain:
[
Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Put into a  3-cup  or so metal bowl:
 if using, 1 and 1 half cup beans,
 if using, 3 quarters cup sprouted grain,
 if using, 3 ounce moist flint corn biscuit
 if using, 3 ounce flint corn moist biscuit
 1 eighth cup water.

Set the bowl in a 2- to 4-quart metal pan or 
pressure cooker.

Cover the bowl.

If using a metal pan, heat until boiling, cover,
heat 40 minutes.

If using pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 mintues. 

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

If using green peas:
[
Into a 4-cup microwaveable bowl put 3 quarter cup peas 

and 1 half cup water.


If using soaked or sprouted grain, add 3 quarters cup sprouted grain.

If not using soaked or sprouted grain:
heat, covered, in a microwave oven until boiling, 3 minutes 10 seconds in a 1000 watt oven,
reduce heat to low, heat heat 8 minutes.

If using soaked or sprouted grain:
heat, covered, in a microwave oven until boiling, 4 minute 15 seconds in a 1000 watt oven,
reduce heat to low, heat heat 8 minutes.
]

If using flax seed and grain:
[
If coffee grinder is available: [grind 3 tablespoon flax and 3 tablespoon 
grain together with the grinder set at finest, grind twice if needed to get a fine meal.
]


If using grain flour:
[
Put into 3 eighth cup water into a 2-cup bowl.  

If using, add 3 eighths grain flour and mix.

If using, add 3 quarters cup soaked or
sprouted grain.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 2 minutes 10 seconds in a 1000 watt oven.
]


If using microwave oven:
[
Put 1 half cup water into a 2-cup or so 
microwaveable bowl.

If using soaked or sprouted beans, add 3 quarters
cup beans to the bowl

If using 3 quarters cup soaked or sprouted grain, add the grain 
to the bowl:

If using soaked or sprouted grain and no soaked or sprouted beans,
heat, covered, in a microwave oven until boiling, about 3 minutes 30 seconds in
a 1000 watt oven, reduce heat to low,
heat 10 minutes.


If using soaked or sprouted beans, no soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 3 minutes 30 seconds in
a 1000 watt oven, reduce heat to low,

heat 10 minutes.


If using soaked or sprouted beans and soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 5 minutes 20 seconds in
a 1000 watt oven, reduce heat to low, cover,
heat 10 minutes.
]


Put all ingredients into a 3-cup processor.

Run until smooth, about 10 minutes.

Taste, if desired, add aspartame or sucralose.
(0 packet added this trial)

Can eat batter as is, or:

Either:
Put the batter into a 2-quart bundt pan.

Or: (this trial)
[
Place a 5-inch round glass or ceramic utensil at the
center of an 11-inch glass piepan.

Place a 3-inch round glass or ceramic utensil at the
center of an 8-inch glass piepan.

Pour/spoon the batter into the space around the each center 
utensil with about half the batter in each dish.
]

Heat in a micowave oven to mash consistency.
15 minutes in a 1000 watt oven. (this trial)

Or:
Heat in a micowave oven to biscuit consistency.

19 minutes 30 seconds in a 1000 watt oven.
---------------------
Math: mash consistency
Add 5 seconds for oven to begin heating.
Plus 60 seconds to heat dishes.
To heat to boiling: 22 ounces times 20 seconds per ounce = 440 seconds.
Time to evaporate water: 46 seconds per ounce times 6 ounces = 276 seconds.
To replace heat conducted to air during evaporation: 16 seconds per minute times 276/60 minutes = 72 plus 72/60 X 16 = 19 for a total of 91 seconds.
Assure flint corn absorbs 50 percent its own weigth in
water when soaked 24 hours or 3.2 ounces for 1 cup
popcorn, final product should be 50 percent water.
----------------------------------------

---------------------
Math: biscuit consistency
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 22 ounces times 20 seconds per ounce = 440 seconds.
Dry weight is total weight minus water (22 - 14) = 8 ounces.
Water to leave in is 35/65 X 8 = 2.7 ounces.
Water to remove is total water minus water left in (14 - 2.7) = 11.3 ounces.
Time to evaporate water: 46 seconds per ounce times 11.3 ounces = 520 seconds.
To replace heat conducted to air during evaporation: 15 seconds per minute time 520/60 minutes = 130 plus 130/60 X 15 = 32 for a total of 162 seconds.
Assure popcorn absorbs 1 third its own weigth in
water when soaked 24 hours or 2.1 ounces for 1 cup
popcorn, final product should be 30 percent water.
863 seconds = 14 minutes 25 seconds.
-----------------------

If using 1 cup water, heating 6 minutes 25 seconds:
mash consistency, maybe 40 percent water.
moist, dense, solid biscuit-like texture.

If using 1 cup water, heating 11 minutes 35 seconds:
consistency of biscuit, maybe 25 percent water, for
even moisture, remove from pan when hot and invert.











20110306b
title: seed bean entree or on the side

1 quarter cup in the hull non roasted squash seed
  or 1 quarter cup in the hull sunflower seed
  or 1 eighth cup in the hull oil sunflower seed 
  or 1 tablespoon no hull non roasted sunflower seed (this trial)
  or 1 quarter cup soaked grain 
  or 1 quarter cup sprouted grain
  or 1 ounce moist grain biscuit
  or 2 tablespoons grain flour

1 half cup soaked or sprouted mild beans 
  or 1 half cup boiled or canned bean
  or 1 half cup soaked or sprouted strong flavored bean
   such as soybean or fava bean (fava this trial, if
    available, else peas)
1 tablespoon sugar
aspartame sweetener to taste
1 quarter teaspoon salt
if desired, use one of the following optional flavor
ingredients:
[
1 half ounce bell pepper
  or 1 ounce mild pumpkin
  or 1 half ounce butternut squash
  or 2 1 half inch oregano leafs
  or 1 eighth teaspoon oregano powder
  or 1 quarter ounce parsley
  or 1 quarter ounce celery
  or 1 quarter ounce cilantro
  or 1 eighth ounce arugula
  or 1 quarter ounce watercress
  or 1 half ounce onion
  or 1 half ounce pear (not tested)
  or 2 teaspoons light roast peanut butter
  or 1 quarter teaspoon molasses
  or 1 eighth cup walnut
  or 1 eighth cup almonds
  or 1 eighth cup hazelnut
  or 1 tablespoon chestnut flour
  or 2 teaspoons honey
]

Put 1 quarter cup sunflower seed and 2 cups water into a pressure cooker.

Heat to full pressure, reduce heat to 1 quarter.

Heat 20 minutes.

Turn off heat and let cooker sit until pressure is zero.

Pour the seed/water into a strainer to eliminate water.


Put into a 1-cup blender:
 the sunflower seed, and
 1 half cup water.

Blend until smooth, about 2 minutes.




If using no optional flavor ingredients, 1 ounce moist grain biscuit
1 half cup soaked or sprouted beans (soybean this trial)
1 tablespoon sugar
0 packets aspartame
1 quarter teaspoon salt:

If using dried beans:
[
Put 1 half cup water into a pressure cooker or metal pan.

Into a 1- or 2-cup metal bowl put
3 eighths cup dried beans,
1 half cup water plus 1 eighth cup for every 20 minutes heating time.

Place the metal bowl into the metal pan or pressure
cooker.

Cover the metal bowl.

If using metal pan, heat until boiling on a cooktop,
reduce heat to low, heat until beans are soft:
15 minutes for lentils or peanuts, 20 minutes for blackeyed peas, 30 minutes for most beans. 

If using pressure cooker: heat until full pressure,
reduce heat to 1 quarter, 10 minutes for peanuts or split peas, 15 minutes for blackeyed peas, 20 minutes 
for kidney beans and most other beans, turn off heat, let sit on burner for 5 minutes.
]

If using dry or soaked soybeans or soaked fava beans or soaked peas:
[
Place 1 half cup dry or 1 and 1 half cups soaked beans 
or peas in
a metal pan or pressure cooker with 4 cups water.

If using a metal pan:
heat until boiling, reduce heat to low, cover, heat
1 hour for large beans or peas and 1 half hour for
split peas.

If using a pressure cooker:
heat until full pressure, reduce heat to 1 quarter,
heat 40 minutes for fava beans or soybeans; for
split peas heat 20 minutes; turn off heat and let the
cooker sit on the burner for 10 minutes.

When the beans are done heating, pour into a strainer to
eliminate water.
]

If using mild beans such as black beans, pino beans, or
kidney beans and the beans have been soaked:
[
Put 1 half cup water into a metal pan or pressure  cooker.

Put 1 eighth cup water into a 1- or 2-cup metal bowl.

Place the bowl in a pan or pressure cooker.

Add 1 half cup beans to the bowl.

Cover the bowl.

If using a metal pan:
heat until boiling, reduce heat to low, heat 15 minutes.

If using a pressure cooker:
heat until full pressure, reduce heat to 1 quarter,
heat 10 minutes, turn off heat, let cooker sit on 
burner for 5 minutes.
]



Put all ingredients into the 1- or 2-cup processor or blender.

Run until smooth, 3 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(1 packet suggested)

Serve with a side of 2 ounces vegetable/1 ounce seed and a side of 2 ounces fruit and
1 ounce meat for an entire light meal.



Bean seed
1 half cup soaked beans
1 eighth cup sunflower seed
3 pinches salt

If using  a metal pan or
pressure cooker and soaked or sprouted beans or soaked
or sprouted grain:
[
Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Put into a  2-cup  or so metal bowl:
 if using, 1 and 1 half cup beans,
 1 eighth cup sunflower seed
 1 eighth cup water.

Set the bowl in a 2- to 4-quart metal pan or 
pressure cooker.

Cover the bowl.

If using a metal pan, heat until boiling, cover,
heat 30 minutes.

If using pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 mintues. 

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Put all ingredients into a 1- or 2-cup processor.

Run until smooth

good, moderate to prominent bean flavor, moderate saltiness
mild sunflower seed flavor.


20110405b
title: seed bean
1 half cup boiled beans

3 tablespoons sunflower seed
2 teaspoons canola oil
1 quarter teaspoon molasses

1 tablespoon sugar
1 eighth teaspoon salt




If using no oil, 1 tablespoon ketchup:
Maybe good, moderately tangy, mildly sweet, molasses
flavored, salty; thick pudding with some texture.
Probably would be good with bacon grease or other

fried meat flavor

If using 2 tablespoons oil, 1 tablespoon ketchup
2 tablespoons sugar:
too strong/too sour, moderately tangy, mildly sweet, molasses
flavored, salty; thick pudding with some texture.
requires excessive sugar and oil,
try w 1 teaspoon ketchup

If using 1 tablespoon oil, 1 teaspoon ketchup
2 tablespoons sunflower seed, 1 tablespoon oil,
1 tablespoon sugar, 1 half teaspoon molasses:
good for first 1 half portion then slightly too sour/strong, mildly to moderately sweet, salty; mildly: tangy, molasses
flavored; slightly sunflower seed flavored, ketchup flavored; thick pudding with some texture.
might be good w 1 teaspoon peanut butter and/or use 1 half
teaspoon ketchup and 1 quarter teaspoon molasses

If using 1 tablespoon oil, 1 half teaspoon ketchup
2 tablespoons sunflower seed, 1 tablespoon oil,
1 tablespoon sugar, 1 quarter teaspoon molasses:
good, mildly to moderately sweet, salty; mildly: starchy, molasses
flavored; slightly sunflower seed flavored, ketchup flavored; thick pudding with some texture.
might be better with 1 quarter tsp ketchup instead of 1 half
tsp or no molasses or use no ketchup

If using no ketchup
3 tablespoons sunflower seed, 2 teaspoons oil,
1 tablespoon sugar, 1 quarter teaspoon molasses, 
1 eighth teaspoon salt:
good, mildly to moderately sweet, salty; mildly: starchy, molasses
flavored; slightly sunflower seed flavored; thick pudding with some texture. better without ketchup
try with walnut, no molasses







20090616e
seed pea (not in good eats)
1 eighth cup (?.9 ounce) dried peas
1 eighth cup (.7 ounce) non roasted sunflower seeds
2 teaspoons (.3 ounce) sugar
3 pinches salt
3 eighths cup (3 ounces) water
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
Put all ingredients into a 1 cup high speed blender and run until smooth, perhaps about 3 minutes.
Divide the batter equally into 2 4 inch diameter bowls.
Place the bowls opposite each other across the center of a microwave oven.
Heat until thickened, 3 minutes 40 seconds in a 1000 watt microwave oven, or if using a 600 watt oven, heat 6 minutes 5 seconds.
--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat bowl.
To raise to boiling temperature: 4.9 ounces X 20 seconds per ounce = 98 seconds.
Dry weight is total weight minus water (4.9 ounces - 3 ounces) = 1.9 ounces.
Water to leave in is (40 parts water/60 parts dry weight) times dry weight = 40/60 X 1.9 ounces = 1.3 ounces.
Water to remove is total water minus water left in (3 - 1.3) = 1.7 ounces.
To evaporate excess water: 46 seconds per ounce of water times 1.7 ounces = 78 seconds.
To replace heat lost to air during evaporation: 78/60 seconds per minute X 12 seconds per minute = 16 seconds plus 16/60 X 12 = 3 seconds for a total of 19 seconds.



20090628f 
!!!!!!!!!!
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
!!!!!!!!!!
20090616e
seed pea (not in good eats)
1 eighth cup (?.9 ounce) dried peas
1 eighth cup (.7 ounce) non roasted sunflower seeds
  or 1 quarter cup (1 ounce) California walnut halves plus 1 teaspoon sugar(this trial)
2 teaspoons (.3 ounce) sugar
1 eighth teaspoon salt
3 eighths cup (3 ounces) water
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
Put all ingredients into a 1 cup high speed blender and run until smooth, perhaps about 3 minutes.
Divide the batter equally into 2 4 inch diameter bowls.
Place the bowls opposite each other across the center of a microwave oven.
Heat until thickened, 3 minutes 40 seconds in a 1000 watt microwave oven, or if using a 600 watt oven, heat 6 minutes 5 seconds.
--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat bowl.
To raise to boiling temperature: 4.9 ounces X 20 seconds per ounce = 98 seconds.
Dry weight is total weight minus water (4.9 ounces - 3 ounces) = 1.9 ounces.
Water to leave in is (40 parts water/60 parts dry weight) times dry weight = 40/60 X 1.9 ounces = 1.3 ounces.
Water to remove is total water minus water left in (3 - 1.3) = 1.7 ounces.
To evaporate excess water: 46 seconds per ounce of water times 1.7 ounces = 78 seconds.
To replace heat lost to air during evaporation: 78/60 seconds per minute X 12 seconds per minute = 16 seconds plus 16/60 X 12 = 3 seconds for a total of 19 seconds.
------------------------
Could serve with 
20090628g Apple watercress spinach grain nut pudding:



20090802e
20090628f 
!!!!!!!!!!
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
!!!!!!!!!!
20090616e
seed pea (not in good eats)
1 eighth cup (?.9 ounce) dried peas
  or 1 eighth cup pea flour plus 1 tablespoon water (this trial)
1 eighth cup (.7 ounce) non roasted sunflower seeds
  or 1 quarter cup (1 ounce) California walnut halves plus 1 teaspoon sugar(this trial)
1 tablespoon (.5 ounce) sugar

1 eighth teaspoon salt
1 quarter cup (2 ounces) water
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
Put all ingredients into a 1 cup high speed blender and run until smooth, perhaps about 3 minutes.
Divide the batter equally into 2 4 inch diameter bowls.
Place the bowls opposite each other across the center of a microwave oven.
Heat until thickened, 2 minutes 20 seconds in a 1000 watt microwave oven, or if using a 600 watt oven, heat 6 minutes 5 seconds.
--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat bowl.
To raise to boiling temperature: 3.9 ounces X 20 seconds per ounce = 78 seconds.
Dry weight is total weight minus water (3.9 ounces - 2 ounces) = 1.9 ounces.
Water to leave in is (40 parts water/60 parts dry weight) times dry weight = 40/60 X 1.9 ounces = 1.3 ounces.
Water to remove is total water minus water left in (2 - 1.3) = .7 ounces.
To evaporate excess water: 46 seconds per ounce of water times .7 ounces = 32 seconds.
To replace heat lost to air during evaporation: 32/60 seconds per minute X 12 seconds per minute = 6 seconds plus 6/60 X 12 = 1 seconds for a total of 7 seconds.
------------------------
Could serve with 
20090628g Apple watercress spinach grain nut pudding:







20090802ex
20090628f 
!!!!!!!!!!
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
!!!!!!!!!!
20090616e
seed pea (not in good eats)
1 eighth cup (?.9 ounce) dried peas
1 eighth cup (.7 ounce) non roasted sunflower seeds
  or 1 quarter cup (1 ounce) California walnut halves plus 1 teaspoon sugar
  or 1 quarter cup (1 ounce) hazelnuts plus 1 teaspoon canola oil (this trial)
1 tablespoon plus 2 teaspoons (.85 ounce) sugar
1 eighth teaspoon salt
3 eighths cup (3 ounces) water
Soak the peas in 1 tablespoon (.5 ounce) water in a closed container in refridgerator for 3 days.
Put all ingredients into a 1 cup high speed blender and run until smooth, perhaps about 3 minutes.
Divide the batter equally into 2 4 inch diameter bowls.
Place the bowls opposite each other across the center of a microwave oven.
Heat until thickened, 4 minutes 30 seconds in a 1000 watt microwave oven, or if using a 600 watt oven, heat 6 minutes 5 seconds.
--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat bowl.
To raise to boiling temperature: 5.4 ounces X 20 seconds per ounce = 108 seconds.
Dry weight is total weight minus water (5.4 ounces - 3 ounces) = 2.4 ounces.
Water to leave in is (40 parts water/60 parts dry weight) times dry weight = 40/60 X 2.4 ounces = 1.6 ounces.
Water to remove is total water minus water left in (3 - 1.6) = 1.4 ounces.
To evaporate excess water: 46 seconds per ounce of water times 1.4 ounces = 110 seconds.
To replace heat lost to air during evaporation: 110/60 seconds per minute X 12 seconds per minute = 22 seconds plus 22/60 X 12 = 4 seconds for a total of 26 seconds.
------------------------
Sip a drink while eating to aid swallowing.
Could serve with 
20090628g Apple watercress spinach grain nut pudding:






4 bean salad (undetermined)






1 10 to 12 ounce can cut green beans




1 10 to 12 ounce can cut yellow beans
1 10 to 12 ounce can garbanzo beans (chickpeas)



1 10 to 12 ounce can kidney beans





dressing:
 1/4 cup vegetable oil
 1/4 cup vinegar



 1 tablespoon sugar





 1/2 teaspoon salt






if using 15 ounce cans:
 1/3 cup vegetable oil

 1/3 cup vinegar

 1 tablespoon plus a teaspoon sugar
 3/4 teaspoon salt







Drain all the beans and place them in a large container.
Mix the dressing ingredients in a small bowl. 







Pour the dressing over the beans and toss. 
Cover and refrigerate for 2 hours and toss again before serving.








Can be frozen in small containers for later use.




Makes about 8 servings.









for one serving:










 1/4 cup green or yellow beans or a combination of the two




 1/8 cup garbanzo beans


 1/8 cup kidney beans


 1 1/2 t oil
 1 1/2 t vinegar 







 3/8 t sugar

 1/16 t salt






for one serving:






 1/4 cup green or yellow beans or a combination of the two








 1/8 cup canned garbanzo beans




 1/8 cup kidney beans
 3/4 t oil



 3/4 t vinegar 


 3/8 t sugar
 1/16 t salt, omit if garbanzo bean can list of ingredients includes salt, good, 




 the smaller amount of dressing allows the flavor of the beans to be very noticeable






200703204b

Four bean salad












for one serving:

 1/2 cup frozen green or yellow beans or a combination of the two

   or 1/2 cup frozen green bean blanched puree (use puree this trial)





 1/8 cup lightly cooked garbanzo beans (use thawed frozen peas this trial)


 1 teaspoon raw tahini

 3/4 t vinegar (use 1/2 t vinegar this trial)
 1/2 t sugar




 1 pinch salt, 












Soak the dried beans at room temperature for 24 hours using twice the 
amount of water as beans.

Heat the soaked beans in 1/8 cup water for 45 seconds so the water just reaches 

full boil.





good


try with peas and lentils
try with raw soaked garbanzo beans









Four bean salad




20070206gk
for one serving:

 1/2 cup green or yellow beans or a combination of the two
   or 1/4 cup blanched frozen green beans puree (puree this trial)
 1/8 cup soaked dried garbanzo beans (use raw soaked dried lentils this trial)


 1/8 cup soaked dried kidney beans









 1 t oil (1 t raw tahini this trial)







 1/2 t vinegar 



 1/2 t sugar







 1/16 t (2 pinches) salt, omit if canned beans with can list of 


ingredients including salt,


 the smaller amount of dressing allows the flavor of the beans to be very noticeable

Soak the dried beans at room temperature for 24 hours using twice the 








amount of water as beans.



Heat the soaked kidney beans in 1/8 cup water for 45 seconds so the water just reaches 








full boil.



Allow the kidney beans to cool while preparing other ingredients.












Put the green bean puree and tahini in a mixing and/or portion bowl.
Mix.


Add all other ingredients.

Mix.


good











Tofu mayonnaise

Mild sweet and sour sauce























 6 ounces tofu



 1/3 cup vegetable oil






 2 tablespoon lemon juice












  or 2 tablespoons vinegar



Mix by hand or put all ingredients into a blender and process until smooth. Mild sweet and sour sauce Tofu mayonnaise (use 1/2 recipe to test?) 6 ounces soft tofu 1/3 cup vegetable oil 2 tablespoon lemon juice or 2 tablespoons vinegar 2 teaspoons sugar Mix by hand or put all ingredients into a blender and process until smooth. Makes 4 servings 3 oz firm tofu, 3 T oil, 1 T lemon juice, 1 t sugar Firm tofu will not get smooth when mixing by hand. Next time try soft tofu good as a dip for raw carrots, parsnips, red and yellow bell peppers, good with black olives try later with basil pesto and walnuts 2 oz soft tofu, 1 T oil, 1/2 T lemon juice, 1/2 t sugar good with red and yellow bell pepper, broccoli Tuna beans Tuna and cannellini (undetermined) make 1/4 recipe to test, use mackerel, kidney beans
1 6 ounce can tuna


1 12 ounce can cannellini beans











1/8 cup vegetable oil



1 teaspoon lemon juice or vinegar
  or 1/2 (about 2 ounce) of a pickle finely chopped



1/8 teaspoon salt (omit if beans and tuna are already salted)




Combine vegetable oil, lemon juice and salt. Stir. Add other ingredients. Stir. Makes 6 servings, each of which make about 1/3 of a meal. Add a vegetable and and a fruit and a grain based dish to make up the rest of a complete meal. I like this for supper. The body can use the protein overnight to repair and build. A little cereal grain and seeds or nuts with the meal adds to the protein. And the added calories fuels the body throughout the evening. 20110310b 20110309a Chicken grain bean 2 ounces precooked chicken plus 2 teaspoons canola oil or 2 ounces precooked chicken skin or 2 ounces pan drippings from baking chicken 1 quarter cup rolled oats or 1 quarter cup soaked or sprouted grain or 1 ounce moist grain biscuit or 1 eighth cup grain flour 1 half cup mild boiled or canned beans such as pinto bean, garbanzo bean, blackeyed bean 1 quarter teaspoon plus 2 pinches salt 1 tablespoon sugar If using dry beans: [ Place 1 quarter cup dry beans in a metal pan or pressure cooker with 5 cups water. If using a metal pan: heat until boiling, reduce heat to low, cover, heat 60 minutes for lima beans, 40 minutes for pinto beans or garbanzo beans, heat 20 minutes for blackeyed peas, heat 15 minutes for peanuts. If using soybeans heat 1 hour 20 minutes. If using a pressure cooker: heat until full pressure, reduce heat to 1 quarter, heat 40 minutes for soybeans or lima beans; for 30 minutes for pinto beans or garbanzo beans;for blackeyed peas heat 10 minutes; turn off heat and let the cooker sit on the burner for 10 minutes. When the beans are done heating, pour into a strainer to eliminate water. ] If using soaked beans: [ Placer 1 half cup soaked beans in a metal pan or pressure cooker with 3 cups water. If using a metal pan: heat until boiling, reduce heat to low, cover, heat 30 minutes for lima beans, 20 minutes for pinto beans or garbanzo beans, heat 10 minutes for blackeyed peas and mung beans, heat 5 minutes for mild peanuts; heat 20 minutes if peanuts are bitter. If using soybeans heat 1 hour 20 minutes. If using a pressure cooker: heat until full pressure, reduce heat to 1 quarter, heat 40 minutes for soybeans or lima beans; for 15 minutes for pinto beans or garbanzo beans;for blackeyed peas or mung beans heat 10 minutes; for peanuts heat 5 minutes; if peanuts are bitter heat 20 minutes; turn off heat and let the cooker sit on the burner for 10 minutes. When the beans are done heating, pour into a strainer to eliminate water. ] If using grain flour or rolled oats and pan drippings: [ Put into 1 quarter cup drippings into a 1- or 2-cup bowl. Add 1 quarter cup rolled oats or 1 eighth cup grain flour and mix. Heat, covered, in a microwave oven until boiling; if using grain flour, 60 seconds in a 1000 watt oven. ] If using grain flour or rolled oats and no pan drippings: [ Put into 1 eighth cup water into a 1- or 2-cup bowl. Add 1 quarter cup rolled oats or 1 eighth cup grain flour and mix. Heat, covered, in a microwave oven until boiling; if using grain flour, 60 seconds in a 1000 watt oven. ] Put the ingredients into a 1- or 2-cup processor and run until smooth, about 5 minutes. If using 2 ounces chicken meat, 1 half cup mung beans 1 ounce moist corn biscuit 2 teaspoons oil 1 tablespoon sugar 1 packet aspartame 1 quarter teaspoon plus 2 pinches salt: good, mild to moderate: chicken flavor, saltiness; mild starchiness; mash consistency. Beans and wheat similar to Kidney beans, wheat and onions(use 1/8 recipe to test)
 8 ounces dry whole wheat pasta
   or bulgar wheat
   or cracked wheat
   or whole kernel wheat
   or one 15 ounce can of whole kernel corn
 1 15 ounce can red or white kidney beans about 1 1/2 cups beans
   or garbanzo beans

   or black beans
   or pork and beans
   or split peas
   or lentils
 1/4 teaspoons salt
 2 tomatoes 
   or 1 cup canned stewed tomatoes
   or 1/2 cup tomato sauce
 1/2 of an onion
 2 tablespoons vegetable oil
 1 tablespoon vinegar (try 1 teaspoon first)
Cook pasta or bulgar according to package directions. If using cracked or whole kernel wheat, do not cook - soak about 24 hours in water of about twice the wheat's volume. Drain the pasta or wheat. Cube the tomato into 1/2 inch pieces. Place the tomato on the pasta. Chop the onion into 3/8 inch pieces. Put the onion, and kidney beans if used, in a microwaveabe container. Pour in enought water to almost cover. Heat until boiling and about 2 minutes more. If using split peas or lentils, soak overnight, drain and use without cooking if desired. If whole wheat pasta is used cook according to package directions. Cracked wheat and whole kernel corn after soaking 24 hours in water can be chopped in a food processor. Combine all ingredients and mix. You may want to reduce the amount of vinegar used or eliminate in order to more fully taste the corn or pasta and the beans. Makes about 6 servings.
 8 ounces bulgar wheat
 1/2 of an onion
  1 15 ounce can garbanzo beans (about 12 ounces of beans)
 1/4 teaspoons salt (omitted if garbanzo label lists salt as an ingredient)
 1/2 cup tomato sauce
 2 tablespoons vegetable oil
 1 tablespoon vinegar (try 1 teaspoon first)
For a single serving use 1/8 c bulgar in 1/8 c water with onions on top heated 2 minutes in microwave. Makes 4 servings, good Bean patties (try making 1/4 recipe to test)
 1/2 cup dried beans soaked in 1 cup water
 (such as fava?, garbanzo, blackeyed peas, soybeans



 lentils, split peas)
   or 1 cup canned beans (any type)
 1/2 onion











 optional:







  1/4 teaspoon cumin


 1/4 cup flour (with 2 T flour the burgers took 8 minutes to firm enough to carefully handle) 






 1/2 teaspoon salt or garlic salt (omit if canned with salt added)









 2 tablespoons canola or olive oil for frying (omit if not frying)
Soak the beans overnight. Chop the onion into 1/2 inch pieces. ----------- try skipping this part Put the chopped onion into a microwaveable cup. Heat on high for 2 minutes. ----------- Drain the water from the beans and discard the water. Put all ingredients, except oil and flour, in a food processor. Process until smooth. Transfer the bean paste to a mixing bowl. Mix in the flour. Eat as is or continue for a cooked bean patties. Spoon into a greased skillet making 4 to 8 patties. Fry in oil until browned or heat in a microwave oven on a oiled plate until firm. The patties can be eaten by themselves or in sandwiches. In the Middle East bean patties are known as Falafel and have been called the hamburger of the Middle East. A variety of seasonings are used there including finely chopped parsley, coriander, chili powder, garlic, cumin, salt, and pepper. Some beans have an unpleasant taste when raw. Some raw beans tends to upset the digestive system. I don't eat raw pinto beans and great northern beans. If you eat raw beans that you are not accustomed to eating, start out with a small quantity, perhaps a tablespoon. If that go okay, try a slightly bigger amount the next time. Repeat the process to find out how well you tolerate that particular raw bean. This recipe can just as easily be made from canned beans that have been cooked. But some raw beans have unique flavors and possibly better nutrition. Beans and onions
 (make 1/2 recipe to test)
 1/2 cup canned garbanzo beans
 1/2 onion, about 1/2 cup
 2 t flour  
 1/16 teaspoon (2 pinches) salt, omit salt if garbanzo can label says
 salt is an ingredient
Chop the onion into 1/2 inch pieces. Put the chopped onion into a microwaveable cup. Cover the cup with a small saucer. Heat on high for 2 minutes. Drain the water from the beans and discard the water. Put beans and onions into a food processor. Process until finely chopped. Transfer the bean paste to a mixing bowl. Mix in the flour and salt. Eat as is. good

 1/4 cup, dried ganbanzo beans soaked in 1/2 cup water to make 
   1/2 cup softened beans


 1/2 onion, about 1/2 cup








 2 t flour  
 1/8 teaspoon (4 pinches) salt

Soak the beans overnight. Chop the onion into 1/2 inch pieces. Put the chopped onion into a microwaveable cup. Heat on high for 2 minutes. Drain the water from the beans and discard the water. Put beans and onions into a food processor. Process until finely chopped. Transfer the bean paste to a mixing bowl. Mix in the flour and salt. Eat as is., good
 (make 1/2 recipe to test)
 1/4 cup, dried kidney beans soaked in 1/2 cup water to make 




   1/2 cup softened beans
 1/2 onion, about 1/2 cup





 2 t flour  


 1/16 teaspoon (2 pinches) salt
Soak the beans overnight. Chop the onion into 1/2 inch pieces. Put the chopped onion into a microwaveable cup. Heat on high for 2 minutes. Put the beans into a cup. Add just enough water to barely cover the beans. Put a saucer on the cup to cover. Heat for 3 minutes. Drain the water from the beans and discard the water. Put beans and onions into a food processor. Process until finely chopped. Transfer the bean paste to a mixing bowl. Mix in the flour and salt. Eat as is., good
 (make 1/2 recipe to test)








 1/4 cup, dried kidney beans soaked in 1/2 cup water to make 
   1/2 cup softened beans


 1/2 onion, about 1/2 cup






 2 t flour
 1 1/2 t tomato sauce,   
 1/16 teaspoon (2 pinches) salt



Soak the beans overnight. Chop the onion into 1/2 inch pieces. Put the chopped onion into a microwaveable cup. Add the beans Cover the cup with a saucer. Heat for 3 minutes. Transfer the bean paste to a mixing bowl. Mix in the flour and salt. Eat as is., good, looks a little funky
 (make 1/2 recipe to test)

 1/4 cup, dried kidney beans soaked in 1/2 cup water to make 
   1/2 cup softened beans
 1/2 onion, about 1/2 cup
 1 1/2 t tomato sauce,   
 1/16 teaspoon (2 pinches) salt

Soak the beans overnight. Chop the onion into 1/2 inch pieces. Put the chopped onion into a microwaveable cup. Add the beans Cover the cup with a saucer. Heat for 3 minutes. Put beans, onions and tomato sauce into a food processor. Process until finely chopped. Transfer the bean paste to a mixing bowl. Mix in the salt. Eat as is., good Garbanzo and cream of wheat burgers

 1 15 to 19 ounce can garbanzo beans
   or lentils
 2 onions
 1 cup cream of wheat, dry
 1 cup whole wheat flour




 salt or garlic salt to taste, about 1 teaspoon




 1/2 teaspoon cumin
 1/2 teaspoon allspice
 3 tablespoons vegetable oil
Process the garbanzos and onions together in a food processor to a smooth consistency. Transfer the mixture to a mixing bowl. Mix in the cream of wheat, flour, and salt. Form into patties and fry in the 3 tablespoons of oil until brown on both sides. Bean sprouts
 1/4 cup dry, raw mung beans
 1 cup water
Place the beans in a glass jar, filling jar less than half full. Add water to twice the height of the beans. Cover the jar to prevent any insects from entering. Soak the dried raw mung beans at room temperature for around 24 hours. Drain the water off through a sieve. Allow the jar to sit several dayss in a warm room until sprouts grow to between 1 and 2 inches. Rinse and drain well twice a day, morning and evening. Can be eaten as is or in salads and sandwiches. Other types of seeds can be sprouted including alfalfa, soy, and lentils. Wheat and other cereal grains can also be sprouted but have a chewy rather than chrunchy character. The flavor of the cereal grain sprouts is milder and slightly starchy. Bean sprouts are more vegetable-like in texture and flavor. 20100531b (delete from aug ?5 supper) same as 20100530c except sprouts are heated 5 minutes instead of 10 20100530c 20100529a 20100528d grain bean sprouts bean sprouts grain 2 ounces 2-inch tepary bean sprouts with 1 inch long leafs (grown in soil to prevent mould, increase growth) or 1 and 1 half ounce bean sprouts with no leafs plus 1 quarter ounce spinach 1 quarter cup rolled oats (this trial) or 2 teaspoons whole grain flour plus 1 eighth cup blanched skinless peanuts(see 20100528d) or 6 ounces 85 percent water boiled, drained, pocessed alfalfa seed puree 1 tablespoon sugar, 2 packets aspartame sweetener 1 eighth teaspoon plus 2 pinches salt If using peanuts: [ Put into a metal pan: 1 eighth cup peanuts and 1 half cup water. Heat on a cooktop until boiling, cover, reduce power to low, heat 20 minutes. ] Put into a pressure cooker vegetable steamer: 2 ounces bean sprouts. Steam for 20 minutes after reaching full pressure. Put into a 1- or 2-cup processor or blender: the boiled sprouts, 1 quarter cup rolled oats 1 eighth teaspoon plus 2 pinches salt, 1 tablespoon sugar, 2 packets aspartame sweetener, 1 quarter cup water. Run until smooth, about 4 to 6 minutes, if necessary add water 1 tablespoon at a time, just enough to get the mixture to flow while processing. Tasted, if desired, asdd aspartame sweetener to taste. (2 packets added this trial for a total of 4 packets) Put the batter into a portion bowl to be served. 20100804b 20100531b same as 20100530c except sprouts are heated 5 minutes instead of 10 20100530c 20100529a 20100528d grain bean sprouts bean sprouts grain 1 ounce 2-inch tepary bean sprouts with 1 inch long leafs (grown in soil to prevent mould, increase growth) or 1 ounce bean sprouts with no leafs plus 1 quarter ounce spinach 1 quarter cup rolled oats (this trial) or 2 teaspoons whole grain flour plus 1 eighth cup blanched skinless peanuts(see 20100528d) or 6 ounces 85 percent water boiled, drained, pocessed alfalfa seed puree 1 tablespoon sugar, 2 packets aspartame sweetener 1 eighth teaspoon plus 2 pinches salt If using peanuts: [ Put into a metal pan: 1 eighth cup peanuts and 1 half cup water. Heat on a cooktop until boiling, cover, reduce power to low, heat 20 minutes. ] Put into a pressure cooker vegetable steamer: 1 ounce bean sprouts. Steam for 20 minutes after reaching full pressure. Put into a 1- or 2-cup processor or blender: the boiled sprouts, 1 quarter cup rolled oats 1 eighth teaspoon plus 2 pinches salt, 1 tablespoon sugar, 2 packets aspartame sweetener, 1 quarter cup water. Run until smooth, about 4 to 6 minutes, if necessary add water 1 tablespoon at a time, just enough to get the mixture to flow while processing. Tasted, if desired, asdd aspartame sweetener to taste. (2 packets added this trial for a total of 4 packets) Put the batter into a portion bowl to be served. 20080903a 20080829b 20080825a 20080820f 20080814dx 20080813e 20080812e title: Corn bean Corn 1 pinch salt 4 ounces sweet corn (kernel from 1 ear) or 4 ounces field corn at full moisture stage if less than 4 ouces add enough water to make 4 ounces (this trial, field corn and _ tbsp wtr to make 4 oz) 3 tablespoons bean flour #### not this trial 1 eighth cup raw peanuts #### 1 tablespoon whole corn flour or 1 tablespoon extra fine cornmeal 1 teaspoon sugar 1 teaspoon canola oil or 2 teaspoons non roasted tahini or 2 teaspoons 30 percent added oil non roasted sunflower seed butter or 1 tablepsoon non roasted sunflower seeds (this trial) Cut the kernel off of 1 ear sweet corn, cutting as close to the cob as possible. Weigh the kernels. Put into a two cup high speed processor or blender: the corn kernels, enough water to make the total of this water and the corn come to 4 ounces, 1 tablespoon non roasted sunflower seeds, 1 tablespoon of water to get the mixture to flow, and 1 pinch salt, and if needed enough additional water, just enough to get the mixture to flow (add 30 seconds heat time below for every 1 tablespoon flow water added). (2 tbsp total this trial) Run until smooth, about 2 minutes. Put into a mixing bowl: the corn slurry, 3 tablespoons bean flour, 1 tablespoon whole corn flour, and 1 teaspoon sugar. Mix. #### not this trial Put 3 tablespoons bean flour into a very small bowl, add 1 teaspoon oil and 1 tablespoon water and mix. Form the mixture into a ring with a 1 inch hole at the center to encourage even heating. Heat until boiling and 1 minute more, 1 minute 30 seconds in a 1000 watt microwave oven. (medium roast) Break the bean cake into pieces your food processor can handle. Process the bean cake into a coarse crumb. #### #### not this trial Break up the bean/oil cake by cutting with a knife then mashing. Add the bean crumb to the corn batter and mix. #### #### not this trial Put 1 eighth cup peanuts into a hot air popcorn popper and run 50 seconds from a cold start, 40 seconds if popper is preheated. Dump the peanuts into a metal bowl to cool. Remove the peanuts skins by squeezing between two fingers. Add the peanuts to the corn batter and mix. #### #### not this trial If batter is too runny to shape: Put a 2 to 3 inch pyrex bowl upside down at the center of a 10 inch plate. Pour the mixture onto the plate, form into a ring with a 2 or 3 inch hole at the center #### Put equal amounts of the batter into each on 3 three inch bowls and arrange the bowls spaced at least 2 inches apart in a circle in a microwave oven. Heat until firm, 5 minutes and 20 seconds for a 1000 watt oven. 6 ounces X 20 plus 30 losses plus 3.7 ounces water X 46 (assumes corn is 75 percent moisture, use 80 percent if using sweet corn) (20 percent if corn just dry enough to break kernels away from cob) Let the cake cool for a few minutes. Cut the cake loose from the plate with a large knife or spatula. Cut into 6 to 3 pieces. 20101112c corn bean 1 eighth cup corn, soaked until sprouting, measured before soaking 1 eighth cup beans, soaked util sprouting, measured before soaking 2 teaspoons sugar 1 eighth teaspoon salt total: 5.5 ounces, 3.6 ounces water Put all ingredients and 1 quarter cup water into a 1-cup blender. Blend until smooth, about 4 minutes. Either: Place a 3-inch diameter, round 1. Place a 3-inch diameter, round, glass or ceramic casserole dish or similar utensil at the center of an 8-inch glass piepan. Or: if uneven heating is acceptable: 2. Place the batter in a 3-cup microwaveable bowl. Heat in a microwave oven until boiling hot, 4 minutes 20 seconds in a 1000 watt oven. ------------------------------ Math: 5 seconds for oven to start heating. Plus 15 seconds to heat dish. To raise to boiling: 5.5 ounces X 20 equals 110 seconds. Dry weight is total weight minus water (5.5 - 3.6) = 1.9 ounce. Water to leave in is 40/60 X dry weight (2/3 X 1.9) = 1.3 ounces Water to remove is total water minus water left in 3.6 - 1.3) = 2.3 ounces. Plus to evaporate water 46 X 2.3 ounces water equals 106 seconds. To replace heat lost to air 106/60 times 12 is 21 plus 21/60 times 12 is 4 for a total of 25 seconds (12 is 12 seconds for each minute of boiling to replace conductive losses to air for both dishes). (losses assume 5 seconds for oven to start, 20 seconds to heat dish, and 14 seconds of losses to air per minute of boiling hot) ------------------------ If heating to boiling: enjoyable, most people would consider it to be too mild and indistinct to be delicious. could put in 8-inch piepan with 3-inch center utensil, heat to a stiff mash consistency. If heating to a stiff mash consistency: good, moderately salty; mildly: sweet, starchy; slightly bean flavored; very moist biscuit consistency; might be considered too mild indistinctive to be delicious. try use boiled or canned beans or add 1 eighth cup pecans plus 1 packet aspartame. put update at dec 13 lunch vegetable bean recipe here fruit bean recipe here fruit vegetable recipe here 20111101a 20111021a 20111020a 20111006a (same as 20110926a except 20110926a uses oj concentrate) 20110926a 20110920b 20110912a 20110825c 20110820a 20110818a 20110816b 20110727b collard seed and grain bean on the side If using 1-cup processor, for chinese cabbage pesto, one serving: 3 ounces collard or 2 ounces swiss chard 2 teaspoons canola oil plus 1 tablespoon whole grain flour or 1 quarter cup non roasted, 60 percent water sunflower seed pate or 1 tablespoon tahini or 2 tablespoons non roasted, no hulls sunflower seed 1 half teaspoon peanut butter or 1 half teaspoon roasted soy butter optional: 2 teaspoons grape juice concentrate or 1 teaspoon orange juice concentrate or 2 ounces fresh orange or 1 ounce apple (?see 20110920b) or 1 ounce banana (see 20110920b) or 1 ounce cantelope or 1 eighth teaspoon molasses or 2 ounces pear or 1 ounce pineapple 1 tablespoon canola oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar For collard pesto, two servings: (this trial) 1 tablespoon plus 1 teaspoon grape juice concentrate or 2 teaspoon orange juice concentrate or 2 ounces fresh orange 6 ounces collard 1 tablespoon canola oil plus 2 tablespoons whole grain flour or 1 quarter cup non roasted, no hulls sunflower seed or 1 half cup non roasted, 60 percent water sunflower seed pate or 2 tablespoons tahini optional: 2 ounces apple or 2 ounce banana (see 20110920b) or 2 ounce cantelope or 1 quarter teaspoon molasses or 2 ounce butternut squash (see ) or 4 ounces sweet potato or 1 quarter of a dill flower umberlla (see ) or 4 ounces pear or 2 ounce pineapple or 1 quarter cup soaked dried chestnut or 2 ounces peach plus 1 tablespoon sugar 2 tablespoons canola oil 1 quarter teaspoons salt 2 tablespoons plus 2 teaspoons sugar On the side ingredients: 1 half cup chow mein noodles or 1 ounce whole grain biscuit or 1 quarter cup soaked corn or 1 half cup wheat flakes, oat os, other prepared crunchy cereal or 1 tablespoon whole grain flour or 2 teaspoons non roasted, no hulls sunflower seed or 2 teaspoons non roasted, 60 percent water nut or seed pate or 1 teaspoon nut or seed butter such as tahini 1 half cup soaked beans or 1 half cup boiled or canned beans 1 teaspoon sugar 2 pinches salt If using soaked beans: ( Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Into a 2-cup or so metal bowl put: 1 half cup soaked or sprouted beans, if using, 1 quarter cup soaked or sprouted grain, 1 tablespoon water. If using soaked grain, for a very chewy consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using soaked grain, for a moderately consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 1 hour 30 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 60 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using boiled grain flour or grain biscuit: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] Allow cooker to sit on burner for 5 minutes with heat off. ) Put into a metal pan 3 ounces collard and 4 cups water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 3 hours. Pour the vegetable/water into a strainer to eliminate water. Into a microwaveble bowl put: If using grain flour or rolled oats, not using grain biscuit, add, 1 quarter cup rolled oats or 1 eighth cup grain flour and 1 tablespoon water; if using, add 1 eighth cup sunflower seeds; If using no sunflower seed, add 2 tablespoons rolled oats or 1 tablespoon grain flour; 1 tablespoon water. Mix. Heat, covered, in a microwave oven until boiling, then if using sunflower seed, heat 3 minutes on low. Put all ingredients (except, grain and beans) into a 1-cup processor (2-cup processor if making double batch) and run until smooth, about 4 minutes. Place the batter into a mixing and/or portion bowl. If using boiled grain flour or grain biscuit, cut the grain cake or biscuit into 1 quarter inch or so pieces. Add to a mixing and or portion bowl: the grain, 1 half cup beans 1 teaspoon sugar, 2 pinches salt. Mix. Makes enough for an entire light meal. If pressure steaming seed/bean 30 minutes processing all but grain and beans, Pesto for 2 servings: 2 ounces apple 4 ounces chinese cabbage 2 tablespoons oil 3 eighths teaspoons salt 2 tablespoons plus 1 teaspoons sugar; For 1 serving: 1 ounce grain biscuit 1 half cup soaked beans If leaching 3 ounces collard at 1 atmosphere 3 hours, processing all but biscuit and beans, 2 ounces chinese cabbage per serving, 1 teaspoon orange juice concentrate for 1 serving: 1 tablespoon oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar;: , prominently sweet; moderately salty; mildy bean flavored, starchy, orange flavored, tangy; slight: chinese cabbage flavor; pudding consistency with chuncky biscuit pieces and slightly chewy beans; If leaching 3 ounces collards at 1 atmosphere 2 hours, processing all but biscuit and beans, 2 ounces chinese cabbage per serving, 1 teaspoon grape juice concentrate for 1 serving: 1 tablespoon oil 1 eighth teaspoon plus 2 pinches salt 1 tablespoon plus 2 teaspoons sugar;: , moderately to prominently bittersweet with more sweetness than bitterness; mildy: salty, tangy; slightly: bean flavored, starchy, grape flavored, sunflower seed flavored, collard flavor; pudding consistency but not as smooth as a typical pudding; might be considered not distinct enough to be delicious. If leaching 3 ounces collards at 1 atmosphere 2 hours, processing all but biscuit and beans, 2 ounces chinese cabbage per serving, 1 half teaspoon roasted soy butter, no fruit, for 1 serving: 1 tablespoon oil 1 eighth teaspoon plus 2 pinches salt 1 tablespoon plus 2 teaspoons sugar;: good once in a while, moderately bittersweet with more sweetness than bitterness; mildy: salty, soy butter flavored; slightly: starchy, collard flavored; pudding consistency but not as smooth as a typical pudding; grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. could try with 2 teaspoons grp cncntrt for more grape flavor could try with brussel sprouts, swiss chard try with tomato? try w 3 tbsp grain instead of 1 tbsp for a larger portion try 20100811b w 2 ounces mild pumpkin instead of cucumber if not done try apple tomato try bean/mackerel 20111102a !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! boil collard 5 hours, !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 20111102 20111020a 20111006a (same as 20110926a except 20110926a uses oj concentrate) 20110926a 20110920b 20110912a 20110825c 20110820a 20110818a 20110816b 20110727b collard seed and grain bean on the side If using 1-cup processor, for collard pesto, one serving: 3 ounces collard or 2 ounces swiss chard 2 teaspoons canola oil plus 1 tablespoon whole grain flour or 1 quarter cup non roasted, 60 percent water sunflower seed pate or 1 tablespoon tahini or 2 tablespoons non roasted, no hulls sunflower seed optional: 1 tablespoon peanut butter or soy butter or 1 quarter teaspoon molasses 1 tablespoon canola oil 1 eighth teaspoon plus 2 pinches salt 1 tablespoon plus 2 teaspoons sugar For collard pesto, two servings: (this trial) 2 tablespoons soy butter or peanut butter or 1 half teaspoon molasses or 2 teaspoon orange juice concentrate or 2 ounces fresh orange 6 ounces collard 1 tablespoon canola oil plus 2 tablespoons whole grain flour or 1 quarter cup non roasted, no hulls sunflower seed or 1 half cup non roasted, 60 percent water sunflower seed pate or 2 tablespoons tahini optional: 2 teaspoons peanut butter or soy butter or 1 quarter teaspoon molasses 2 tablespoons canola oil 3 eighths teaspoon salt 3 tablespoons plus 1 teaspoon sugar On the side ingredients: 1 ounce whole grain biscuit or 1 quarter cup soaked corn or 1 half cup wheat flakes, oat os, other prepared crunchy cereal or 1 tablespoon whole grain flour or 2 teaspoons non roasted, no hulls sunflower seed or 2 teaspoons non roasted, 60 percent water nut or seed pate or 1 teaspoon nut or seed butter such as tahini 1 half cup soaked beans or 1 half cup boiled or canned beans 1 teaspoon sugar 2 pinches salt If using soaked beans: ( Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Into a 2-cup or so metal bowl put: 1 half cup soaked or sprouted beans, if using, 1 quarter cup soaked or sprouted grain, 1 tablespoon water. If using soaked grain, for a very chewy consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using soaked grain, for a moderately consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 1 hour 30 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 60 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using boiled grain flour or grain biscuit: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] Allow cooker to sit on burner for 5 minutes with heat off. ) Put into a metal pan 3 ounces collard and 6 cups water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 5 hours. Pour the vegetable/water into a strainer to eliminate water. Into a microwaveble bowl put: If using grain flour or rolled oats, not using grain biscuit, add, 1 quarter cup rolled oats or 1 eighth cup grain flour and 1 tablespoon water; if using, add 1 eighth cup sunflower seeds; If using no sunflower seed, add 2 tablespoons rolled oats or 1 tablespoon grain flour; 1 tablespoon water. Mix. Heat, covered, in a microwave oven until boiling, then if using sunflower seed, heat 3 minutes on low. Put all ingredients (except, grain and beans) into a 1-cup processor (2-cup processor if making double batch) and run until smooth, about 4 minutes. Place the batter into a mixing and/or portion bowl. If using boiled grain flour or grain biscuit, cut the grain cake or biscuit into 1 quarter inch or so pieces. Add to a mixing and or portion bowl: the grain, 1 half cup beans 1 teaspoon sugar, 2 pinches salt. Mix. Makes enough for an entire light meal. If pressure steaming bean 40 minutes processing all but grain and beans, Pesto for 2 servings: 6 ounces collard 2 tablespoons soy butter 1 quarter teaspoon salt 2 tablespoons plus 1 teaspoons sugar; For 1 serving: 1 ounce grain biscuit 1 half cup soaked beans grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. If leaching 3 ounces collards at 1 atmosphere 4 hours, processing all but biscuit and beans, 1 teaspoon soy butter for 1 serving: 1 tablespoons grain flour plus 1 half tablespoon oil 1 tablespoon oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar;: almost good, slightly too strong/bitter/astringent, moderately to prominently bittersweet with more sweetness than bitterness; mildy: salty, tangy; slightly: soy butter flavored, sunflower seed flavored, collard flavor; pudding consistency but not as smooth as a typical pudding; could try with 1 teaspoon peanut butter or soy butter If leaching 3 ounces collards at 1 atmosphere 5 hours, processing all but biscuit and beans, 1 tablespoon soy butter for 1 serving: 1 tablespoons grain flour plus 1 half tablespoon oil 1 tablespoon canola oil 1 eighth teaspoon plus 2 pinches salt 1 tablespoon plus 2 teaspoons sugar;: almost good, too salty, too bitter; moderately to prominently bittersweet with more sweetness than bitterness; mildy: salty, tangy; slightly: soy butter flavored, sunflower seed flavored, collard flavor; pudding consistency but not as smooth as a typical pudding; could try with 1 teaspoon peanut butter or soy butter grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. could try with 2 teaspoons grp cncntrt for more grape flavor could try with brussel sprouts, swiss chard try with tomato? try w 3 tbsp grain instead of 1 tbsp for a larger portion try 20100811b w 2 ounces mild pumpkin instead of cucumber if not done try apple tomato try bean/mackerel 20111103a 20111102a !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! boil collard 5 hours, !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 20111102 20111020a 20111006a (same as 20110926a except 20110926a uses oj concentrate) 20110926a 20110920b 20110912a 20110825c 20110820a 20110818a 20110816b 20110727b collard seed and grain bean on the side If using 1-cup processor, for collard pesto, one serving: 2 ounces collard or 2 ounces swiss chard 2 teaspoons canola oil plus 1 tablespoon whole grain flour or 1 quarter cup non roasted, 60 percent water sunflower seed pate or 1 tablespoon tahini or 2 tablespoons non roasted, no hulls sunflower seed optional: 1 tablespoon peanut butter or soy butter or 1 quarter teaspoon molasses 1 tablespoon canola oil 1 eighth teaspoon plus 2 pinches salt 1 tablespoon plus 2 teaspoons sugar For collard pesto, two servings: (this trial) 2 tablespoons soy butter or peanut butter or 1 half teaspoon molasses or 2 teaspoon orange juice concentrate or 2 ounces fresh orange 6 ounces collard 1 tablespoon canola oil plus 2 tablespoons whole grain flour or 1 quarter cup non roasted, no hulls sunflower seed or 1 half cup non roasted, 60 percent water sunflower seed pate or 2 tablespoons tahini 2 tablespoons canola oil 3 eighths teaspoon salt 3 tablespoons plus 1 teaspoon sugar On the side ingredients: 1 ounce whole grain biscuit or 1 quarter cup soaked corn or 1 half cup wheat flakes, oat os, other prepared crunchy cereal or 1 tablespoon whole grain flour or 2 teaspoons non roasted, no hulls sunflower seed or 2 teaspoons non roasted, 60 percent water nut or seed pate or 1 teaspoon nut or seed butter such as tahini 1 half cup soaked beans or 1 half cup boiled or canned beans 1 teaspoon sugar 2 pinches salt If using soaked beans: ( Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Into a 2-cup or so metal bowl put: 1 half cup soaked or sprouted beans, if using, 1 quarter cup soaked or sprouted grain, 1 tablespoon water. If using soaked grain, for a very chewy consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using soaked grain, for a moderately consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 1 hour 30 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 60 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using boiled grain flour or grain biscuit: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] Allow cooker to sit on burner for 5 minutes with heat off. ) Put into a metal pan 2 ounces collard and 6 cups water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 2 hours. Pour the vegetable/water into a strainer to eliminate water. Into a microwaveble bowl put: If using grain flour or rolled oats, not using grain biscuit, add, 1 quarter cup rolled oats or 1 eighth cup grain flour and 1 tablespoon water; if using, add 1 eighth cup sunflower seeds; If using no sunflower seed, add 2 tablespoons rolled oats or 1 tablespoon grain flour; 1 tablespoon water. Mix. Heat, covered, in a microwave oven until boiling, then if using sunflower seed, heat 3 minutes on low. Put all ingredients (except, grain and beans) into a 1-cup processor (2-cup processor if making double batch) and run until smooth, about 4 minutes. Place the batter into a mixing and/or portion bowl. If using boiled grain flour or grain biscuit, cut the grain cake or biscuit into 1 quarter inch or so pieces. Add to a mixing and or portion bowl: the grain, 1 half cup beans 1 teaspoon sugar, 2 pinches salt. Mix. Makes enough for an entire light meal. If pressure steaming bean 40 minutes processing all but grain and beans, Pesto for 2 servings: 4 ounces collard 2 tablespoons soy butter 1 quarter teaspoon salt 2 tablespoons plus 1 teaspoons sugar; For 1 serving: 1 ounce grain biscuit 1 half cup soaked beans grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. If leaching 2 ounces collards at 1 atmosphere 5 hours, processing all but biscuit and beans, 1 tablespoon soy butter for 1 serving: 1 tablespoons grain flour plus 1 half tablespoon oil 1 tablespoon canola oil 1 eighth teaspoon plus 2 pinches salt 1 tablespoon plus 2 teaspoons sugar;: good; moderately to prominently bittersweet with more sweetness than bitterness; moderate: soy butter flavor, saltiness; mildy: sunflower seed flavored, collard flavor; slightly biting; pudding consistency but not as smooth as a typical pudding; more bitter/astringent/biting than optimum grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. could try with 2 teaspoons grp cncntrt for more grape flavor could try with brussel sprouts, swiss chard try with tomato? try w 3 tbsp grain instead of 1 tbsp for a larger portion try 20100811b w 2 ounces mild pumpkin instead of cucumber if not done try apple tomato try bean/mackerel -------------------------------------- 20111013d 20111013b (similar to 20110902a which uses dried chestnuts and sunflower seed) 20111012d 20111012c 20110924d (omits grain flour used in 20110912a, uses double cantelope of 20110912a) 20110912a 20110825c 20110820a 20110818a 20110816b 20110727b swiss chard grain seed and bean on the side For swiss chard pesto, one serving: 2 ounces swiss chard or 2 ounce chinese cabbage 1 quarter cup fresh chestnut or 1 eighth cup soaked dried chestnut 1 tablespoon canola oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar For swiss chard pesto, two servings: (this trial) 4 ounces chinese cabbage 1 half cup fresh chestnut (this trial) or 1 quarter cup dried chestnut 2 tablespoon canola oil 1 quarter teaspoons salt 2 tablespoons plus 2 teaspoons sugar Chunky ingredients: 1 half cup chow mein noodles or 1 ounce whole grain biscuit or 1 quarter cup soaked corn or 1 half cup wheat flakes, oat os, other prepared crunchy cereal or 1 tablespoon whole grain flour or 2 teaspoons non roasted, no hulls sunflower seed or 2 teaspoons non roasted, 60 percent water nut or seed pate or 1 teaspoon nut or seed butter such as tahini On the side: 1 half cup soaked beans or 1 half cup boiled or canned beans 1 teaspoon sugar 2 pinches salt If using soaked beans: ( Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Into a 2-cup or so metal bowl put: 1 half cup soaked or sprouted beans, if using, 1 quarter cup soaked or sprouted grain, 1 tablespoon water. If using soaked grain, for a very chewy consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using soaked grain, for a moderately consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 1 hour 30 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 60 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using boiled grain flour or grain biscuit: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] Allow cooker to sit on burner for 5 minutes with heat off. ) Put into a metal pan 2 ounces swiss chard and 3 cups water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes. Pour the vegetable/water into a strainer to eliminate water. Into a microwaveble bowl put: If using grain flour or rolled oats, not using grain biscuit, add, 1 quarter cup rolled oats or 1 eighth cup grain flour and 1 tablespoon water; if using, add 1 eighth cup sunflower seeds; If using no sunflower seed, add 2 tablespoons rolled oats or 1 tablespoon grain flour; 1 tablespoon water. Mix. Heat, covered, in a microwave oven until boiling, then if using sunflower seed, heat 3 minutes on low. Put all ingredients (except, grain and beans) into a 1-cup processor (2-cup processor if making double batch) and run until smooth, about 4 minutes. Place the batter into a mixing and/or portion bowl. If using boiled grain flour or grain biscuit, cut the grain cake or biscuit into 1 quarter inch or so pieces. Add the grain to the bowl. Taste, if desired, add aspartame sweetener and salt. Mix 1 half cup boiled beans, 1 teaspoon sugar, and 2 pinches salt and serve as a side dish. Makes enough for an entire light meal. If pressure steaming seed/bean 30 minutes processing all but grain and beans, Pesto for 2 servings: 4 ounces chinese cabbage 1 half cup fresh chestnut halfs 2 tablespoons oil 1 quarter teaspoon salt 2 tablespoons plus 2 teaspoons sugar; For 1 serving: 1 ounce grain biscuit 1 half cup soaked beans If leaching chinese cabbage at 1 atmosphere 60 minutes, processing all but biscuit and beans, for 1 serving: 2 ounces chinese cabbage per serving, 1 ounce grain biscuit 1 quarter cup fresh chestnut halves 1 half cup beans 1 tablespoon oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar;: good, prominently salty; mildly to moderately: bittersweet with more sweetness than bitterness; mildly: bean flavored, starchy; slight: chestnut flavor, chinese cabbage flavor; thick pudding or mash consistency with chuncky biscuit pieces and slightly chewy beans; If leaching swiss chard at 1 atmosphere 40 minutes, processing all but biscuit and beans, for 1 serving: 2 ounces swiss chard per serving, 1 ounce grain biscuit 1 quarter cup fresh chestnut halves, pressure boiled 1 tablespoon oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar; on the side 1 half cup beans 1 teaspoon sugar 2 pinches salt: good, moderately: bittersweet with more sweetness than bitterness, salty; mildly: starchy, chestnut flavored; slight: swiss chard flavor; thick pudding or mash consistency with chuncky biscuit pieces; probably better with beans on the side for more chard/chestnut flavor. could try raisin, mackerel, banana, pineapple, grape, apple, pear, raspberry, elderberry,coconut, cashew, cocoa, parsley, cilantro, basil could try with no bean could try with peanuts could try with brussel sprouts, swiss chard try with tomato? try w 3 tbsp grain instead of 1 tbsp for a larger portion try 20100811b w 2 ounces mild pumpkin instead of cucumber if not done try apple tomato try bean/mackerel 1/3 c (1 oz.) spinach slaw, 1 t oil, 1 T lightly cooked no salt added kidney beans, Process the spinach and beans together. Cooked soaked beans 3 minutes, Heat bean in micro with 1 T water in covered container for 2 3/4 minutes. good 1/3 c (1 oz.) spinach slaw, 1/8 c canned garbanzo beans, 1 t oil, Rinse the beans, drain, and blot dry. Salt and sauce must be elininated for flavor and texture to be good. Beans still taste salty but spinach flavor is not overwhelmed. This combination may be better than soaked unsalted if a salty taste is wanted. Process spinach and beans together. good 1/3 c (1 oz.) spinach slaw (no water, before processing blot dry or allow to dry if spinach leaves are wet), 1 t oil, 1/8 cup lightly cooked well drained garbanzo beans (no added ingredients), process spinach and beans together, good 20100617a 20100616b 20090226c 20090226b 20090225b spinach bean 1 ounce romaine lettuce or if lettuce is very bitter, use 1 half ounce lettuce and one half ounce other vegetable: squash, asparagus, green bean, carrot, yam or 1 ounce spinach (this trial) 1 quarter cup canned or boiled beans or peas or lentils 1 tablespoon (.5 ounce) sugar 2 packets aspartame if using beans with added salt, add 2 pinches salt if using beans with no added salt, add 3 pinches salt 1 eighth cup water total: 4.6 ounces Put all ingredients into a 1 cup high speed processor or blender and run until smooth. Taste, if desired, add aspartame sweetener to taste. Run to mix. Put the batter into a 2- or 3-cup bowl. Heat in a microwave oven until boiling, about 2 minutes in a 1000 watt oven, then heat on low for 3 minutes to reduce bitterness. ----------------------------------------- Add 5 seconds for oven to begin heating. Plus 20 seconds to heat dishes. To raise to boiling: 4.6 ounces X 20 seconds per ounce = 92 seconds. Spinach beans 1/3 c (1 oz.) spinach slaw, 1 t oil, 1/8 cup lightly cooked no salt added kidney beans, Cooked soaked beans 3 minutes, good when hungry 1/3 c (1 oz.) spinach slaw, 1 t oil, 1 T lightly cooked no salt added kidney beans, Process the spinach and beans together. Cooked soaked beans 3 minutes, Heat bean in micro with 1 T water in covered container for 2 3/4 minutes. good 1/3 cup canned mustard greens, 1/8 cup chickpeas, 1 teaspoons canola or olive oil, 2 tsp of tomato sauce 2 pinches salt (1/16 teaspoon), 2 t ww flour, good even though has some bitterness 1/3 cup canned mustard greens, 1/8 cup chickpeas, 1 teaspoons canola or olive oil, 1 tsp of tomato sauce 2 pinches salt (1/16 teaspoon), 2 t ww flour good, but a little bitter , try 2 t tomato sauce end Greens and beans 20080818e 20080815b 20080814d 20080810d title: Bean seed title: Bean chestnut 1/8 cup plus 1 tablespoon non roasted sunflower seeds 1/8 cup kidney bean flour (soy flour this trial) 1 half teaspoon sugar 1 half pinch salt 3 tablespoons water Put the seeds and bean flour into a 1 cup high speed blender. Run until the seeds are pulverized and no chunks are felt with pinched between 2 fingers. mix the bean/seed meal, 1 half teaspoon sugar, 1 half pinch salt, and 3 tablespoons water in a microwaveable dish that can be covered. heat in a covered dish using a microwave oven for 2 minutes 10 seconds, then 3 minutes on low (15 percent power). 2.5 ounces X 20 plus 10 losses plus 46 X 1.5 Set the hot container in cold water to cool for a few minutes. Try w 1 eighth teaspoon poultry seasoning (thyme sage marjorame etc) Try 20080814d w 1 pinch poultry seasoning or 1 half pinch celery powder and 1 pinch salt 20080606 Beans seeds grain 2 ounces canned cannelli beans 1 ounce non roasted, raw chestnuts coarsely chopped 1/8 cup rolled oats Mix. good, I like this but most people would not consider it delicious, maybe good because it is salty from canned beans, try with boiled peanuts, steel cut oats, dampened 20091113f done on 20091113 lunch 20091108i 20091107k mushroom seed bean 2 ounce mushroom 2 teaspoons (.2 ounce) grain flour 1 tablespoon (.3 ounce) sunflower seeds 2 teaspoons (.3 ounce) sugar 1 eighth teaspoon salt 1 half cup (1.6 ounces) green lima beans or 1 quarter cup lima beans boiled 30 minutes to soften or 1 quarter cup garbanzo beans boiled 30 minutes to soften or soaked or 1 quarter cup blanched skinless peanuts 2 days in 1 tablespoon (this trial 1 eighth cup peanuts plus 1 eighth cup garbanzos)water 1 half cup water 8.45 ounces, 6.3 ounces water Cut 2 ounce mushroom every 1 quarter inch. Put into a metal pan with 1 eighth cup green lima beans and 2 cup water (use 3 cups water if also leaching/softening dried beans, heat to boiling on a cooktop (or ?2 minutes 40 seconds in a 600 watt microwave oven), then heat on low for 15 minutes, drain. Put the mushrooms/beans, 2 teaspoons grain flour, 1 tablespoon sunflower seeds, 1 teaspoon sugar, 1 eighth teaspoon salt, and 1 half cup water into a 2 cup or larger blender and run until smooth. Place the batter in 4 3-inch diameter 1 half cup bowls. Place the bowls opposite each other across the center of a microwave oven. Heat until thickened, 8 minutes 20 seconds in a 1000 watt microwave. 9 minutes 15 seconds this trial because 1 quarter cup boiled beans used -------------------------------- Math: Add 5 seconds for microwave oven to begin heating. Add 40 seconds to heat bowls. To heat to boiling: 20 seconds per ounce times 8.45 ounces = 159 seconds. Dry weighth is total weight minus water (8.45 ounces - 6.3 ounces) = 2.15 ounce. Water to leave in is 1 parts water/(2 parts dry weight) times dry weight = 1/2 X 2.15 = 1.1 ounce. Water to remove is total water minus water left in (6.3 - 1.1) = 5.2 ounces. Time to evaporate excess water = 46 seconds per ounce times 5.2 ounces = 239 seconds. Plus to replace heat lost to air during evaporation: 14 seconds per minute times 239/60 minutes = 56 seconds plus 56/60 minutes times 14 seconds per minute = 13 for a total of 69 seconds. Assume green lima beans are 30 percent water, mushrooms are 90 percent water, dried beans will absorb 100 to 125 percent of their dry weight in water when boiled until soft ------------------------- Use a spoon to cut/scrape the biscuits loose from the bowls when hot out of the oven and flip the biscuits over for more even drying. could try with a chestnut flour, grain flouyr, sugar crumb top in a wide tall mug 20091122d 20091121e 20091120b (in menu for nov 21 breakfast) 20091118c 20091117f 20091116k 20091115g 20091115d 20091113f 20091108i 20091107k mushroom seed bean 2 ounces medium flavored mushroom such as inktops 2 teaspoons (.2 ounce) grain flour 1 tablespoon (.3 ounce) sunflower seeds 1 tablespoon (.5 ounce) sugar (plus 3 pckets swtnr if mushrooms strong flavored) 1 eighth teaspoon salt 1 half cup (3.2 ounces) green lima beans (add 45 seconds to heat time) or 1 quarter cup garbanzo beans boiled 30 minutes to soften or soaked 2 days in 1 tablespoon water (add 1 minute to heat time) or 1 quarter (1.6 ounces) cup peanuts (this trail) 1 half cup water 9.25 ounces, 6.3 ounces water Break stems from caps. Cut stems every 1 quarter inch. Put into a metal pan 3 cups water (for strong flavored mushrooms use 6 cups water) and the mushrooms, heat to boiling (takes about 6 minutes) on a cooktop (or ?2 minutes 40 seconds in a 600 watt microwave oven), then heat on low for 20 minutes (for strong flavored mushrooms boil 40 minutes), drain by pouring into a strainer. Use a bowl about the same size and shape as the strainer to press water out of the mushrooms. Dump the mushrooms back into the heating pan. Add a cup or two of water to rinse and drain again. Use a bowl about the same size and shape as the strainer to press water out of the mushrooms. Into a 2 cup or larger blender put the mushrooms, 1 quarter cup peanuts, 2 teaspoons grain flour, 1 tablespoon sunflower seeds, 1 tablespoon sugar, 3 packets aspartame sweetner, 1 eighth teaspoon salt, and 1 half cup water and run until smooth, about 4 minutes. Pour spoon the batter into a 4 inch diameter tall mug or similar microwaveable utensil that can be covered. Cover the container. Heat in a microwave oven until the batter is thickened to 50 percent water, 7 minutes in a 1000 watt microwave oven. -------------------------- Math: To raise temperature to boiling: 8.45 ounces X 20 equals 169 seconds. plus 5 seconds for oven to begin heating. plus 40 seconds to heat dishes. dry weight of batter is total weight of batter minus total water (8.45 - 6.4) = 2 ounces. Water to leave in is 60/40 times (2) = 3 ounces. water to remove is total water minus water to leave in (6.4 - 3) = 3.4 ounces. To evaporate excess water: 46 seconds per ounce X 3.4 ounces = 156 seconds. plus to replace heat lost to air: 156/60 X 14 = 36 plus 36/60 X 14 is 44 seconds. (assumes greens slaw is 40 percent water, mustard green is 80 percent water, potato is 90 percent water, peanuts and seeds absorb about half their own weight in water when boiled 10 minutes or about 1 ounce water when boiled, and the final product is about 50 percent water) -------------------------- When the mushroom has finished heating, uncover, cut/scrape/push the food on the side of the container down. Let cool uncovered for 10 minutes or so, or scape out of the heating container and place on a plate to cool for about 2 minutes. In Grain seed crumb: 1 tablespoon (.3 ounce) non roasted chestnut flour or 1 half ounce dried chestnut halves 1 tablespoon (.35 ounce) whole wheat flour (wheat flour this trial) or 1 tablespoon non ground wheat grains 2 teaspoons (.3 ounce) sugar in crumb crust Put into a 3 cup or larger mixing bowl and mix: 1 tablespoon chestnut flour 1 tablespoon grain flour, 2 teaspoons sugar, and 1 teaspoon water. Mix until uniform. Eat Grain seed crumb on the side as a quasi dessert. 20091123b 20091122d 20091121e 20091120b 20091118c 20091117f 20091116k 20091115g 20091115d 20091113f 20091108i 20091107k mushroom seed bean 2 ounces medium flavored mushroom such as charcoal burners 2 teaspoons (.2 ounce) grain flour 1 tablespoon (.3 ounce) sunflower seeds 1 tablespoon (.5 ounce) sugar plus 3 packets sweetner for medium flavored mushrooms 1 eighth teaspoon salt 1 half cup (3.2 ounces) green lima beans (add 45 seconds to heat time) or 1 quarter cup garbanzo beans boiled 30 minutes to soften or soaked 2 days in 1 tablespoon water (add 1 minute to heat time) or 1 quarter (1.6 ounces) cup peanuts (this trail) 1 half cup water 9.25 ounces, 6.3 ounces water Break stems from caps. Cut stems every 1 quarter inch. Put into a metal pan 3 cups water (for strong flavored mushrooms use 6 cups water) and the mushrooms, heat to boiling (takes about 6 minutes) on a cooktop (or ?2 minutes 40 seconds in a 600 watt microwave oven), then heat on low for 20 minutes (for strong flavored mushrooms boil 40 minutes), drain by pouring into a strainer. Use a bowl about the same size and shape as the strainer to press water out of the mushrooms. Dump the mushrooms back into the heating pan. Add a cup or two of water to rinse and drain again. Use a bowl about the same size and shape as the strainer to press water out of the mushrooms. Into a 2 cup or larger blender put the mushrooms, 1 quarter cup peanuts, 2 teaspoons grain flour, 1 tablespoon sunflower seeds, 1 tablespoon sugar, 3 packets aspartame sweetner, 1 eighth teaspoon salt, and 1 half cup water and run until smooth, about 4 minutes. Pour spoon the batter into a 4-inch diameter tall mug, 4-cup bowl, or similar microwaveable utensil that can be covered. Cover the container. Heat in a microwave oven until the batter is thickened to 50 percent water, 7 minutes in a 1000 watt microwave oven. -------------------------- Math: To raise temperature to boiling: 8.45 ounces X 20 equals 169 seconds. plus 5 seconds for oven to begin heating. plus 40 seconds to heat dishes. dry weight of batter is total weight of batter minus total water (8.45 - 6.4) = 2 ounces. Water to leave in is 60/40 times (2) = 3 ounces. water to remove is total water minus water to leave in (6.4 - 3) = 3.4 ounces. To evaporate excess water: 46 seconds per ounce X 3.4 ounces = 156 seconds. plus to replace heat lost to air: 156/60 X 14 = 36 plus 36/60 X 14 is 44 seconds. (assumes greens slaw is 40 percent water, mustard green is 80 percent water, potato is 90 percent water, peanuts and seeds absorb about half their own weight in water when boiled 10 minutes or about 1 ounce water when boiled, and the final product is about 50 percent water) -------------------------- When the mushroom has finished heating, uncover, cut/scrape/push the food on the side of the container down. Let cool uncovered for 10 minutes or so, or scape out of the heating container and place on a plate to cool for about 2 minutes. 20091218i 20091123b 20091122d 20091121e 20091120b 20091118c 20091117f 20091116k 20091115g 20091115d 20091113f 20091108i 20091107k 2 ounces mild flavored mushroom such commercial meadow mushroom 2 teaspoons (.2 ounce) grain flour 1 tablespoon (.3 ounce) sunflower seeds 1 tablespoon (.5 ounce) sugar plus 3 packets sweetner for medium flavored mushrooms 1 eighth teaspoon salt 1 half cup (3.2 ounces) green lima beans (add 45 seconds to heat time) or 1 quarter cup mild beans such as blackeyed peas or garbanzo beans boiled 30 minutes to soften) or 1 quarter (1.6 ounces) cup peanuts (this trail) 1 half cup water 9.25 ounces, 6.3 ounces water Break stems from caps. Cut stems every 1 quarter inch. Put into a metal pan 2 cups water (for strong flavored mushrooms use 4 cups water) and the mushrooms, heat to boiling (takes about 6 minutes) on a cooktop (or ?2 minutes 40 seconds in a 600 watt microwave oven), then heat on low for 20 minutes (for strong flavored mushrooms boil 40 minutes), drain by pouring into a strainer. For strong flavored mushrooms: [ Dump the mushrooms back into the heating pan. Add two cups or so of water to rinse and drain again. ] Put into a metal pan: 1 quarter cup peanuts and 1 cup water (use 2 cups of water if using redskin peanuts with skins on). Heat until oiling, reduce heat to low, heat 15 minutes (heat 1 hour for redskin peanuts with skins on). When the peanuts are done heating, pour into a strainer to elinate water. Dump peanuts back into heating pan, add 1 cup or so cold water to rinse and cool so heat does not damage blender. Into a 2-cup processor or 2-cup or larger blender put the mushrooms, 1 quarter cup peanuts, 2 teaspoons grain flour, 1 tablespoon sunflower seeds, 1 tablespoon sugar, 3 packets aspartame sweetner, and 1 eighth teaspoon salt. If using processor, add 1 quarter cup water. If using blender, add 1 half cup water Run until smooth, about 4 minutes. Either: (2 this trial) [ 1. Eat the batter as is, if desired, warm by heating in a microwave oven for 30 to 50 seconds. ] Or: [ 2. Pour spoon the batter into a 4-inch diameter tall mug, 4-cup bowl, or similar microwaveable utensil that can be covered. Cover the container. If using processor: heat until thickened, 5 minutes in a 1000 watt microwave. If using blender: Heat until thickened, 7 minutes in a 1000 watt microwave. Heat in a microwave oven until the batter is thickened to 50 percent water, 7 minutes in a 1000 watt microwave oven. -------------------------- Math: To raise temperature to boiling: 8.45 ounces X 20 equals 169 seconds. plus 5 seconds for oven to begin heating. plus 40 seconds to heat dishes. dry weight of batter is total weight of batter minus total water (8.45 - 6.4) = 2 ounces. Water to leave in is 60/40 times (2) = 3 ounces. water to remove is total water minus water to leave in (6.4 - 3) = 3.4 ounces. To evaporate excess water: 46 seconds per ounce X 3.4 ounces = 156 seconds. plus to replace heat lost to air: 156/60 X 14 = 36 plus 36/60 X 14 is 44 seconds. (assumes greens slaw is 40 percent water, mustard green is 80 percent water, potato is 90 percent water, peanuts and seeds absorb about half their own weight in water when boiled 10 minutes or about 1 ounce water when boiled, and the final product is about 50 percent water) -------------------------- When the mushroom has finished heating, uncover, cut/scrape/push the food on the side of the container down. Let cool uncovered for 10 minutes or so, or scape out of the heating container and place on a plate to cool for about 2 minutes. 20091121g 20091121e 20091120b 20091118c 20091117f 20091116k 20091115g 20091115d 20091113f 20091108i 20091107k mushroom seed bean 2 ounces medium flavored mushroom such as inktops 2 teaspoons (.2 ounce) grain flour 1 tablespoon (.3 ounce) sunflower seeds 1 tablespoon (.5 ounce) sugar (plus 3 pckets swtnr if mushrooms strong flavored) 1 eighth teaspoon salt 1 quarter cup (1.6 ounces) green lima beans or 1 eighth cup garbanzo beans boiled 30 minutes to soften or soaked 2 days in 1 tablespoon water or 1 eighth cup (.75 ounce) peanuts or 2 tablespoons (.8 ounce) fava bean flour(this trail) 1 half cup water 8.45 ounces, 6.3 ounces water Break stems from caps. Cut stems every 1 quarter inch. Put into a metal pan 3 cups water (for strong flavored mushrooms use 6 cups water) and the mushrooms, heat to boiling (takes about 6 minutes) on a cooktop (or ?2 minutes 40 seconds in a 600 watt microwave oven), then heat on low for 20 minutes (for strong flavored mushrooms boil 40 minutes), drain by pouring into a strainer. Dump the mushrooms back into the heating pan. Add a cup or two of water to rinse and drain again. Use a bowl about the same size and shape as the strainer to gently press water out of the mushrooms. Into a 2 cup or larger blender put the mushrooms, 2 tablespoons fava bean flour, 2 teaspoons grain flour, 1 tablespoon sunflower seeds, 1 tablespoon sugar, 3 packets aspartame sweetner, 1 eighth teaspoon salt, and 1 half cup water and run until smooth, about 4 minutes. Pour spoon the batter into a 4 inch diameter tall mug or similar microwaveable utensil that can be covered. Cover the container. Heat in a microwave oven until the batter is thickened to 50 percent water, 7 minutes in a 1000 watt microwave oven. -------------------------- Math: To raise temperature to boiling: 8.45 ounces X 20 equals 169 seconds. plus 5 seconds for oven to begin heating. plus 40 seconds to heat dishes. dry weight of batter is total weight of batter minus total water (8.45 - 6.4) = 2 ounces. Water to leave in is 60/40 times (2) = 3 ounces. water to remove is total water minus water to leave in (6.4 - 3) = 3.4 ounces. To evaporate excess water: 46 seconds per ounce X 3.4 ounces = 156 seconds. plus to replace heat lost to air: 156/60 X 14 = 36 plus 36/60 X 14 is 44 seconds. (assumes greens slaw is 40 percent water, mustard green is 80 percent water, potato is 90 percent water, peanuts and seeds absorb about half their own weight in water when boiled 10 minutes or about 1 ounce water when boiled, and the final product is about 50 percent water) -------------------------- Uncover and allow to cool for 10 minutes. Cut food loose from dish with a knife, cut into bit-sized pieces. In crumb crust: or 2 teaspoons non roasted sunflower seed butter (this trial) or 2 teaspoons tahini 1 tablespoon (.35 ounce) whole wheat flour (corn flour this trial) or 1 tablespoon non ground wheat grains 2 teaspoons (.3 ounce) sugar in crumb crust Put into a 3 cup or larger mixing bowl and mix: 2 teaspoons sunflower seed butter 1 tablespoon grain flour, and 2 teaspoons sugar. Mix until uniform. Spread the crumb crust over the mushroom/grain/seed/peanut combination. 20111125a 20111124a 20111103b 20111102b kale grain seed and bean on the side If using 1-cup processor, for collard pesto, one serving: 1 ounce kale or 1 ounce swiss chard 1 quarter cup rolled oats 2 tablespoons non roasted, no hulls sunflower seed or 1 quarter cup non roasted, 60 percent water sunflower seed pate or 1 tablespoon tahini or 2 teaspoons canola oil plus 1 tablespoon whole grain flour 1 teaspoon canola oil 1 eighth teaspoon salt 1 tablespoon sugar optional: 1 quarter teaspoon molasses For kale pesto, three servings: (this trial) 3 ounces kale 3 quarters cup rolled oats 1 tablespoon canola oil plus 2 tablespoons whole grain flour or 1 quarter cup non roasted, no hulls sunflower seed or 1 half cup non roasted, 60 percent water sunflower seed pate or 2 tablespoons tahini 1 tablespoon canola oil 3 eighths teaspoon salt 3 tablespoons sugar optional: 2 tablespoons peanut butter or soy butter or 1 half teaspoon molasses or 2 teaspoon orange juice concentrate or 2 ounces fresh orange On the side ingredients: 1 half cup soaked beans or 1 half cup boiled or canned beans or 1 half cup boiled lentils 1 teaspoon sugar 2 pinches salt If using soaked beans: ( Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Into a 2-cup or so metal bowl put: 1 half cup soaked or sprouted beans, if using, 1 quarter cup soaked or sprouted grain, 1 tablespoon water. If using soaked grain, for a very chewy consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using soaked grain, for a moderately consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 1 hour 30 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 60 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using boiled grain flour or grain biscuit: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] Allow cooker to sit on burner for 5 minutes with heat off. ) Cut 3 ounces kale crosswise every 1 quarter inch. Put into a metal pan or pressure cooker 3 ounces kale and 6 cups water. If using a metal pan, heat on a cooktop until boiling, reduce heat to low, cover, heat 4 hours. If using a pressure cooker, heat until full pressure, reduce heat to low, heat 2 hours, turn off heat, let cooker sit on burner for 10 minutes. Pour the vegetable/water into a strainer to eliminate water. Put 2/3 thirds of the greens into a closed container and refridgerate for use another time or use all kale in a triple batch of this recipe. Into a microwaveble bowl put: 1 eighth cup sunflower seeds; If using no sunflower seed, add 2 tablespoons rolled oats or 1 tablespoon grain flour; 1 quarter cup rolled oats plus 1 quarter cup water; 1 tablespoon water. Mix. Heat, covered, in a microwave oven until boiling, then if using sunflower seed or rolled oats, heat 3 minutes on low. Put all ingredients (except beans) into a 1-cup processor (2-cup processor if making triple batch) and run until smooth, about 4 minutes, if necessary add water 1 tablespoon at a time, just enough to get the mixture to flow while processing. Place the batter into a mixing and/or portion bowl. Add to a mixing and or portion bowl: the grain, 1 half cup beans 1 teaspoon sugar, 2 pinches salt. Mix. Makes enough for an entire light meal. If leaching 1 ounce kale at 1 atmosphere 4 hours, processing all but beans, for 1 serving: 1 quarter rolled oats 2 tablespoons sunflower seed 1 teaspoon canola oil 1 eighth teaspoon salt 1 tablespoon sugar;: good; prominentlysweet; mildly to moderately salty;mildy: oats flavored; slightly: sunflower seed flavored, kale flavor, tangy, astringent; pudding consistency but not as smooth as a typical pudding; grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. could try with brussel sprouts, swiss chard try with tomato? try w 3 tbsp grain instead of 1 tbsp for a larger portion try 20100811b w 2 ounces mild pumpkin instead of cucumber if not done try apple tomato try bean/mackerel 20111124a 20111103b 20111102b !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! boil kale 6 hours, !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 20111102 20111020a 20111006a (same as 20110926a except 20110926a uses oj concentrate) 20110926a 20110920b 20110912a 20110825c 20110820a 20110818a 20110816b 20110727b kale grain seed and bean on the side If using 1-cup processor, for collard pesto, one serving: 3 ounces kale or 2 ounces swiss chard 1 quarter cup rolled oats 2 tablespoons non roasted, no hulls sunflower seed or 1 quarter cup non roasted, 60 percent water sunflower seed pate or 1 tablespoon tahini or 2 teaspoons canola oil plus 1 tablespoon whole grain flour 2 tablespoons canola oil 1 eighth teaspoon plus 1 pinch salt 1 tablespoon plus 1 teaspoon sugar optional: 1 quarter teaspoon molasses For kale pesto, two servings: (this trial) 6 ounces kale 1 half cup skins on, non roasted peanuts 1 tablespoon canola oil plus 2 tablespoons whole grain flour or 1 quarter cup non roasted, no hulls sunflower seed or 1 half cup non roasted, 60 percent water sunflower seed pate or 2 tablespoons tahini 4 tablespoons canola oil 1 quarter teaspoon salt 2 tablespoons plus 2 teaspoons sugar optional: 2 tablespoons peanut butter or soy butter or 1 half teaspoon molasses or 2 teaspoon orange juice concentrate or 2 ounces fresh orange On the side ingredients: 1 half cup soaked beans or 1 half cup boiled or canned beans or 1 half cup boiled lentils 1 teaspoon sugar 2 pinches salt If using soaked beans: ( Put 1 half cup water into a metal pan or pressure cooker. Place a steaming rack in the pan or cooker. Into a 2-cup or so metal bowl put: 1 half cup soaked or sprouted beans, if using, 1 quarter cup soaked or sprouted grain, 1 tablespoon water. If using soaked grain, for a very chewy consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using soaked grain, for a moderately consistency: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 1 hour 30 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 60 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] If using boiled grain flour or grain biscuit: [ If using a metal pan, heat until boiling, reduce heat to low, cover, heat 40 minutes. If using a pressure cooker, heat until full pressure, reduce heat to 1 quarter, heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes. ] Allow cooker to sit on burner for 5 minutes with heat off. ) Cut 3 ounces kale crosswise every 1 quarter inch. Put into a metal pan 3 ounces kale and 6 cups water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 6 hours. Pour the vegetable/water into a strainer to eliminate water. Into a microwaveble bowl put: 1 eighth cup sunflower seeds; If using no sunflower seed, add 2 tablespoons rolled oats or 1 tablespoon grain flour; 1 quarter cup rolled oats plus 1 quarter cup water; 1 tablespoon water. Mix. Heat, covered, in a microwave oven until boiling, then if using sunflower seed or rolled oats, heat 3 minutes on low. Put all ingredients (except beans) into a 1-cup processor (2-cup processor if making double batch) and run until smooth, about 4 minutes. Place the batter into a mixing and/or portion bowl. Add to a mixing and or portion bowl: the grain, 1 half cup beans 1 teaspoon sugar, 2 pinches salt. Mix. Makes enough for an entire light meal. If leaching 3 ounces kale at 1 atmosphere 6 hours, processing all but biscuit and beans, for 1 serving: 1 quarter rolled oats 2 tablespoons sunflower seed 2 tablespoons canola oil 1 eighth teaspoon salt 1 tablespoon plus 1 teaspoon sugar;: good; moderately bittersweet with more sweetness than bitterness; mildy: salty, oats flavored; slightly: sunflower seed flavored, collard flavor, tangy, astringent; pudding consistency but not as smooth as a typical pudding; requires excessive oil, try 1 ounce kale, 1 tbsp oil grain bean: good if you enjoy mild flavors; mildly: sweet, salty, bean flavored. could try with brussel sprouts, swiss chard try with tomato? try w 3 tbsp grain instead of 1 tbsp for a larger portion try 20100811b w 2 ounces mild pumpkin instead of cucumber if not done try apple tomato try bean/mackerel 20100626d 20100625c 20100623d 20100623c Black raspberry bean 1 third cup (1.3 ounces) black raspberries or 1 ounce seedless puree 1 quarter cup (2 ounces) mild boiled or canned beans such as blackeyed peas or peanuts 1 tablespoon (.5 ounce) sugar ? packets aspartame sweetner or to taste 1 quarter cup (2 ounce) water 1 pinch salt Put into a metal pan: 1 eighth cup blackeyed peas and 1 cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes. If using whole berries: [ Put 1 third cup berries and 1 quarter cup water into a 1 cup or larger blender or a 2-cup processor. Run until berries are mashed, about 30 seconds. Put a 14 wire per inch strainer over a mixing bowl. Pour the berry/water puree into the strainer. Use the bottom of a tumbler or a large spoon to press the liquid out of the berries. Squeeze the seed in a hand to extract juice. Discard seeds. Yield is about 3 ounces puree. When the beans are done heating, pour the beans and water into a strainer to get rid of water. Dump the beans back into the heating pan and add a cup or so of water to rinse and cool so heat does not damage the processor. Strain again. Into a 1- or 2-cup processor put: if using whole berries, 3 ounces berry puree/water, if using, 1 ounce seedless berry puree with no added water plus 1 quarter cup water, 1 quarter cup boiled beans, 1 tablespoon sugar, 3 packet aspartame sweetner, 1 pinch salt. Run until smooth, 4 to 6 minutes. Taste, if desired add aspartame sweetener to taste. Either: (1. this trial) [ 1. Eat the batter as is, if desired, warm by heating in a microwave oven for 20 to 30 seconds. ] Or: [ 2. Divide the batter equally into 2 4-inch diameter bowls. Place the bowls opposite each other across the center of a microwave oven. Cover the bowls with a piece of paper towel, newspaper, or a plate to prevent spattering oven. Heat to a pudding consistency, 3 minutes 45 seconds in a 1000 watt oven. --------------------------- Math: Add 5 seconds for oven to begin heating. Add 20 seconds to heat containers. To raise to boiling: 5.6 ounces X 20 equals 112 seconds. Dry weight is total weight minus water: 5.6 ounces - 4 ounces = 1.6 ounce. Water to leave in is (60 percent water)/(40 percent dry weight) X (dry weight) = 60/40 X 1.7 = 2.5 oucnes. Water to remove is total water minus water left in (4 - 2.5) = 1.5 ounces. To evaporate excess water: 46 seconds per ounce times 1.5 ounces = 69 seconds. To replace heat conducted to air during evaporation: 12 seconds per minute times 69/60 minutes = 14 seconds plus 12 times 14/60 = 3 for a total of 17 seconds. Assume fruit puree is 90 percent water, final product is 1 third water. -------------------------------- Makes about 1 third of a light meal, add 2 or 3 ounces vegetable and perhaps boiled peanuts for a light meal.Alternate eating one then the other to reduce taste fatigue. Prominent berry flavor, moderately bitter/sweet/; mildly: tangy, starchy; very thick pudding consistency, almost too thick to be called a pudding. 20100307c 20091222c 20091106f 20091018g 20090930c 20090915f 20090831e 20090508f 20090328a 20090322a 20090317f broccoli squash grain seed and Potato grain bean thick pudding (slomder mog and moso pudding) broccoli squash grain seed ingredients: 1 half ounce broccoli florett plus 1 half ounce butternut squash or 1 ounce carrot (see 20091106f which uses 2 ounces pear) or 1 teaspoon carrot powder plus 2 tablespoons water or 1 ounce acorn or butternut squash 1 tablespoon (.3 ounce) whole grain flour (wheat flour this trial) 1 tablespoon (.3 ounce) non roasted no hull sunflower seeds 1 tablespoon (.5 ounce) sugar 0 to 2 packets aspartame sweetner (2 aspartame this trial) 3 pinches salt 1 quarter cup plus 1 tablespoon (2.5 ounces) water total: 4.6 ounces, 3.3 water (if using blender) Potato grain bean ingredients: 2 ounces potato 1 tablespoon (.3 ounce) oats flour (this trial) or 1 tablespoon other grain or grain flour 1 tablespoon (.3 ounce) non roasted sunflower seeds 1/8 cup bean powder or 1 eighth cup (.8 ounce) lentil flour or 1 eighth cup (.8 ounce) dried lentils or beans (beans this trial) 2 teaspoon (.3 ounce) sugar 3 pinches salt 1 half cup (4 ounces) (3 quarters cup used to heat potatoes, about 2 ounces gets absorbed into lentils, 1 quarter cup lost to evaporation) 7.7 ounce, 5.6 ounces water total of both dishes: 11.8 ounces, 8.4 ounces water Peel potato to yield 2 ounces. Slice potato into 1 quarter inch thick slices. Put the potato and 3 quarters cup water (use 5 eighths cup if using canned beans instead of lentils) into a metal pan. Add 1 eighth cup lentils to pan with potatoes/water. Heat on a cooktop until boiling. Reduce heat to low, cover, and heat 30 minutes. Grind 1 tablepoon rolled oats or grain in a coffee grinder set at finest. If needed, grind twice to get a fine particle size. Cut the 1 half ounce squash into 1/2 inch pieces. Put into a 1-cup high speed processor or blender: 1 half ounce broccoli florett, 1 half ounce butternut squash, 1 tablespoon grain flour, 1 tablespoon sunflower seed, 1 tablespoon sugar 0 to 2 packets aspartame sweetner (2 aspartame this trial) 3 pinches salt, and if using processor, 1 eighth cup plus 1 tablespoon water if using blender, 1 quarter cup plus 1 tablespoon water. Process into a smooth slurry, about 4 to 6 minutes. If mixture does not flow while processing, add 1 tablespoon water at a time, just enough to get flow. If desired, add 1 or 2 packets aspartame to sweeten. Either: (2. this trial) [ 1. Eat food as is, heat 1 minute or so in a microwave oven to warm if deisred. If not heating, the flavor may seem slightly too astringent. ] Or: [2. Put the batter into a 1- or 2-cup, 3- or 4-inch diameter bowl. Place the pan into a microwave oven. If using processor: If using processor: Heat until boiling, 1 minutes 25 seconds in a 1000 watt oven, then heat on low for 5 minutes to soften the flavor. If using blender: Heat until boiling, 1 minute 55 seconds in a 1000 watt oven, then heat on low for 5 minutes to soften the flavor. -------------------------------- Math: (if using blender) Add 5 seconds for oven to begin heating. Plus 20 seconds to heat dishes. Plus to raise to boiling: 4.6 ounces X 20 equals 92 seconds. ------------------------------ ] Put into a 2 cup or larger processor or a 1-cup leak resistant blender or a 2-cup or larger blender: if using, 2 tablespoons bean flour plus 1 eighth cup water if using, 1 quarter cup canned beans 1 tablespoon oats flour 2 teaspoons sugar 3 pinches salt, if using canned beans with added salt, add only 1 pinch salt When the potato/lentils is done heating, set the pan in cold water to cool for a couple of minutes or so. Add the beans and potato/water to the blender. Run until smooth. Eat the batter as is, if desired, warm by heating in a microwave oven for 30 to 50 seconds. Heat in a 1000 watt microwave until a pudding consistency, for 3 minutes 50 seconds on full power. -------------------------------- Math: Add 5 seconds for oven to begin heating. Plus 20 seconds to heat dishes. Plus to raise to boiling: 7.7 ounces X 20 equals 154 seconds. Dry weight is total weight minus water (7.7 ounces - 5.6 ounces) = 2.1 ounces. Water to leave in is 60/40 X dry weight (60/40 X 2.1) = 3.1 ounces. Water to remove is total water minus water left in (5.6 - 3.1) = 2.5 ounces. Plus to remove excess water: 46 seconds per ounce X 2.5 ounces water = 116 seconds. To replace heat lost to air during evaporation: 115/60 minutes times 14 seconds per minute = 27; seconds plus 27/60 X 14 = 6 for a total of 33 seconds. (assume vegetable and basil 80 percent water, tomato is 90 percent water) ------------------------------ Let the pudding cool and firm for several minutes. If desired, to speed cooling, use a spatula to transfer the pudding onto a large plate. --> Beet, onion, beans Slaw and oil Slaw and order...er...oil
raw beet, 1/2 large beet, tops included, 5 ounces


process the beet into a slaw





1 onion (about 4 ounces)chopped and blanched, 


1/4 cup kidney beans lightly cooked



1 teaspoon oil for every 1/3 cup slaw

\



use 1 tablespoon this trial



1 tablespoon sugar
1 tablespoon vinegar










1/8 cup flour
Microwave the kidney beans and chopped onion together in a cup with a saucer


on top. Use no water. In a 1000 watt oven, heat for 2 minutes.


Taste.


If bitter add another 1 tablespoon flour.




Taste again. If still bitter, add another 1 teaspoon sugar.

If still too bitter add flour and sugar until bitterness is at a tolerable


level.


Makes one whole-meal-sized serving or up to 4 smaller servings.

good if you don't mind a little bitterness

after adding another 1 T flour, good if you don't mind a tiny bit of bitterness
after making flour 1/4 cup, good if you're in the mood for it






20090901f
tomato bean
if using 1 1 half cup blender
heat 1 eighth cup beans and 1 quarter cup watr for 1 min 15 secondds on high, 4 minutkes onf low
drain
in 1 cup blender, 2 oz tomato, 1 eighth tsp salt, 2 tsp sgr, bean,  for 2 minutes
If desired warm in microwave oven for 30 to 40 seconds.









20090901d3 part of 20090901d
tomato bean
If using a 1 cup blender
heat 1 eighth cup beans and 1 quarter cup watr for 1 min 15 secondds on high, 4 minutkes onf low
drain
in 1 cup blender, 1 oz tomato, 1 eighth tsp salt, 2 tsp sgr, bean, 1 quarter cup water for 2 minutes
Heat to thicken to 50 percent water, 3 minutes 10 seconds
5
10
to boil 5.6 X 20 = 112
dry = 5.6 - 3.4 = 2.2
leave in 1/1 x 2.2 = 2.2
remove 3.4 - 2.2 = 1.2
to remove 46 X 1.2 = 51
loss 12 X 51/60 = 10
  plus 10/60 X 14 = 2 for toatla 12
assume boiled beans contain .5 ounce water




20100524d
20100518a
Title: tomato bean
1 ounce tomato
1 quarter cup boiled or canned black beans
1 eighth cup black beans, boiled on low, 80 minutes in 3 quarters cup water
  or 1 eighth cup peanuts, with skins
2 teaspoons sugar
3 pinches salt
If using peanuts with skins:
Put 1 eighth cup redskin peanuts into a hot air popcorn maker.

Set a timer for 40 seconds.

Run the poppper, using the timer, for 40 seconds, immediately dump the 
peanuts into  metal pan or bowl to cool.

Remove the skins from the peanuts by pinching between two fingers.
]

If using redskin peanuts:
[
Put 1 eighth cup peanuts and 2 cups water into a metal pan.

Heat on a cooktop until boiling, cover, reduce heat to low and heat 60 minutes.
]

If using tanskin peanuts:
Put 1 eighth cup peanuts and  cup water into a metal pan.

Heat on a cooktop until boiling, cover, reduce heat to low and heat 20 minutes.
]


Pour the peanuts and water into a strainer to get rid of water.


Put into a 1-cup blender:
 1 ounce tomato
 1 quarter cup boiled or canned peanuts or beans,
 1 quarter cup water,
 3 pinches salt, and
 2 teaspoon sugar.

Run until smooth, about 4 minutes.




20100812a
20100811c
20100810e
tomato bean
2 ounces very ripe tomato
1 quarter cup boiled or canned beans,
  or 1 eighth cup boiled beans (this trial)
1 tablespoon sugar
if using 1 eighth cup beans, 2 packets aspartame
if using 1 quarter cup beans, 2 packets aspartame
if using 1 eighth cup beans, 3 pinches salt
if using 1 quarter cup beans, 1 eighth teaspoon salt
1 tablespoon water.

Put all ingredinets into a 1-cup blender.

Run until smooth, 3 minutes.


If using 1 eighth cup boiled bean, 2 packets aspartame,
3 pinches salt:
, prominent sweetness, tanginess; moderately tomato flavored,
salty; mildly starchy; slightly: sour, bitter; medium thick liquid consistency.
try again, may have used 1 ounce tomato insted of 2 ounce

If using 1 quarter cup beans, 2 packets aspartame:
good once in a while, moderate tomato flavor, tanginess, saltiness, sweetness;  mildly starchy, bean flavor; slightly: sour, bitter; medium thick liquid consistency.


?try w anpple,
try apple, no tomato



tomato beans
3 ounce dried tomato (weight before drying)
1 half cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar
3 pinches salt
1 tablespoon water to boil tomato

Put dried tomato in a small bowl with 1 tablespoon water.

Heat in a microwave oven until boiling, about 35 seconds in a
1000 watt oven.

Let the bowl sit for a couple of minutes.

Mash the tomato so it dissolves in water.

Put all ingredients into a mixing and/or portion bowl.

good, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
slightly chewy.


20110628d
tomato beans
3 ounce dried tomato (weight before drying)
  or 3 ounces fresh tomato (this trial)
1 half cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar
  or 1 tablespoon honey (this trial)
optional: 1 teaspoon celery powder (not this trial)
3 pinches salt
1 tablespoon water to boil tomato

For 2 servings:
[
6 ounce dried tomato (weight before drying)
  or 6 ounces fresh tomato (this trial)
2 teaspoon canola oil
2 tablespoon sugar  (this trial)
  or 2 tablespoon honey
optional: 2 teaspoons celery powder (not this trial)
3 eighths teaspoon salt
if using dried tomato, 2 tablespoon swater to boil tomato
]
1 half cup boiled blackeyed peas

If using fresh tomato, process all ingredients except beans
in a 1- or 2-cup processor until smooth.

If using fresh tomato, 1 tablespoon sugar no honey,
no celery:
good, moderately to prominently: sweet, tang, tomato flavor; moderate saltiness; mild to moderate bean flavor;
slightly chewy.

If using dried tomato, 1 tablespoon sugar, no honey:
good, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
slightly chewy.

If using 1 tablespoon sugar, no honey, 1 teaspoon celery:
good, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
celery flavor;
slightly chewy.

If using 2 teaspoons honey, no sugar, no celery:
good, moderately to prominently: tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
sweetness; mild honey flavor,
slightly chewy.
try w 1 tablespoon honey for more honey flavor, 

If using 1 tablespoon honey, no sugar, no celery:
good, moderately to prominently: tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
sweetness; mild honey flavor,
slightly chewy.
if not






20101009b
20100908c
20100906b

pumpkin bean
2 ounces mild pumpkin
  or 1 ounce strong flavored pumpkin
  or 1 ounce mild carrot (not trialed)
  or 1 half ounce strong flavored carrot (not trialed)

1 quarter cup (2 ounces) boiled or canned beans (lima beans this trial)
1 tablespoon (.5 ounces) sugar
2 packets aspartame
3 pinches salt 
1 eighth cup (1 ounce) water
total: 6.5 ounces 

Process all in a 1- or 2-cup processor or 1-cup blender until smooth,
4 to 6 minutes.

Either: (1. this trail, 2. previously tested good)
[
1. Eat the batter as is, if desired warm by heating in a 
microwave oven for 25 to 40 seconds.
]

Or:
Place the batter into a 3-cup microwaveable bowl
and cover.

Heat in a microwave oven until boiling, then 3 minutes
on low to soften flavor.

Heat in a 1000 watt microwave oven for 2 minutes 35 seconds
to boil, then 3 minutes on low.

--------------------------
Math:
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 6.5 ounces X 20 = 130 
--------------------------


Taste, if desired, add aspartame sweetener.
? packets added this trial, for a total of ? pckts)






try with carrot, onion, tomato if not done and use 1 quarter cup boiled beans


20101101e
  similar to 20101009b which uses 2 ounces pumpkin 
20101009b
20100908c
20100906b
pumpkin bean
1 ounce mild pumpkin
  or 1 half ounce strong flavored pumpkin
  or 1 ounce mild carrot (not trialed)
  or 1 half ounce strong flavored carrot (not trialed)

1 quarter cup (2 ounces) boiled or canned beans ( beans this trial)
1 tablespoon (.5 ounces) sugar
2 packets aspartame
3 pinches salt 
1 eighth cup (1 ounce) water
total: 6.5 ounces 

Process all in a 1- or 2-cup processor or 1-cup blender until smooth,
4 to 6 minutes.

Either: (1. this trail, 2. previously tested good)
[
1. Eat the batter as is, if desired warm by heating in a 
microwave oven for 25 to 40 seconds.
]

Or:
Place the batter into a 3-cup microwaveable bowl
and cover.

Heat in a microwave oven until boiling, then 3 minutes
on low to soften flavor.

Heat in a 1000 watt microwave oven for 2 minutes 15 seconds
to boil, then 3 minutes on low.

--------------------------
Math:
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 5.5 ounces X 20 = 110 
--------------------------

Taste, if desired, add aspartame sweetener.
? packets added this trial, for a total of ? pckts)

For a full meal, could serve with 20100913a Mackerel apple grain seed.




try with carrot, onion, tomato if not done and use 1 quarter cup boiled beans


fruit bean recipe here
fruit vegetable recipe here





20110228b
20110228a
Potato grain bean entree
Makes 1 serving.

potato grain bean

2 ounces potato
  or 1 ounce sweet potato

1 quarter cup soaked or sprouted grain (this trial)
  or 
   [
     1 tablespoon (.4 ounce) whole grain flour 
     1 tablespoon (.45 ounce) flax seed
       or 1 teaspoon (.15 ounce) canola oil plus 1 extra tablespoon corn meal
       or 2 tablespoons (.7 ounce) non roasted sunflower seed
       or 1 tablespoon non roasted sunflower seed butter
   ]
1 half cup soaked or sprouted beans or peas
  or 1 quarter cup (1.6 ounce) dried beans or lentils
  or half cup soaked blanched skinless peanuts 
    plus 1 tablespoon canola oil or light roast peanut          butter or light roast soy butter
1 tablespoon (.5 ounce) sugar
1 quarter teaspoon salt
one or more of the following optional flavor ingredients:
[
 2 oregano leafs or 1 pinch oregano powder,
 1 quarter teaspoon molasses,
 1 quarter ounce butternut squash,
 1 tablespoon chestnut flour,
 1 half ounce bell pepper,
 1 ounce mackerel,
 1 teaspoon honey,
 1 teaspoon light roast peanut butter
]
 ounces,  ounces water (if using processor)
includes  ounces cooking water left from cooking grain/bean

Cut 6 ounces beet into 1 quarter inch or thinner
slices.

If using skinless peanuts:
[
Put 3 eighths cup peanuts and 2 cups water into a metal
pan.

Heat on a cooktop until boiling, reduce heat to low,
heat 20 minutes.

Pour peanuts/water into a strainer to get rid of water.

[

If using soaked or sprouted beans and a metal pan or
pressure cooker:
[
Put into a  1-cup metal bowl:
 2 ounces potato,
 if using, 1 quarter cup soaked or sprouted grain,
 1 half cup beans, and
 1 eighth cup water .

Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Cover the bowl.

If using a metal pan, heat until boiling, cover,
heat 40 minutes.

If using a pressure cooker:
heat until full pressure, reduce heat to 1 quarter heat 20 minutes.
]


Put all ingredients into a 2-cup or larger processor or blender.

Run until smooth, 4 to 6 minutes, if needed, add water 1 tablespoon at
a time, just enough to get the mixture to circulate while
processing.

Taste, if desired, add aspartame sweetner to taste 
and run to mix, about 20 seconds. (? packet 
recommended)

Pour/spoon the mixture into a portion bowl.

If desired warm by heating 40 to 60 seconds in a microwave 
oven.

If using 1 half cup soaked fava beans, 1 quarter
cup soaked corn, 1 tablespoon sugar,
1 quarter teaspoon salt:
good, definitely salty; moderately: sweet, starchy;
mild to moderate bean flavor; mash consistency.




try with peanuts, peas, flavor ingredients such as oregano,
molasses, 1 quarter ounce butternut, 1 tablespoon chestnut,
1 half ounce bell pepper, 1 ounce mackerel, honey, peanut
butter, 


20110608a
20100929a
20100513
20100319c

20071230
20071126
20071025x
20071006
20070916a
20070901
20070818
20070805
20070723
potato grain bean

1/4 cup (4 ounces after boiling) dried beans (this trial)
  or 1 half cup green peas
  or 1 half cup canned beans
  or 1/4 cup raw peanuts butter
    plus 1 quarter cup soaked beans 
  or 1/8 cup raw peanut butter heated 1 minute with 50/50 water
    plus 1 quarter cup soaked beans 
  or 1/4 cup raw peanuts
    plus 1 quarter cup soaked beans 
1/4 (1 1/2 ounces) apple  
  or 1/2 of a medium new potato, 2 ounces (potato this trial)
1 quarter cup (.8 ounce) rolled oats
  or 2 tablespoons (.6 ounce) whole grain flour
  or 1/4 cup flax meal
1 tablespoon (.5 ounce) sugar in cake
1 eighth teaspoon plus 2 pinches salt
total: 8.8 ounces, 5.8 ounces water
 water includes:
  1.2 ounces absorbed in beans
  .8 ounce heating water with boiled beans or .5 ounce added with canned beans
  1.6 ounces water in potato


If using dried whole beans:
[
Into a metal pan put 1 eighth cup peas or beans 
 and 3 quarters cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes.
]

Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Put into a metal pan: the potato slices and 1 half cup water.

If using soaked or sprouted beans, add the beans and 1 cup
water to the pan.

On a cooktop, heat the potato/water until boiling, cover, reduce heat to low, 
heat on low for 30 minutes.


When the potato(/beans) is done heating, pour into a strainer to
get rid of water.

If boiling dried beans:
[
When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.

Add the beans to the blender.
]

If using food processor:
[
Into a food processor put:
 1 quarter cup boiled or canned beans or boiled peanuts,
   plus 1 tablespoon water
 2 tablespoons whole grain flour
 1 tablespoon of sugar,
 1 eighth teaspoon plus 2 pinches salt

Add the potato(/beans) to the processor.

Run until smooth, about 3 minutes.
]

If using a blender:
[
Into a 2 cup or larger blender put:
 1 quarter cup rolled oats
 1 quarter cup canned beans or boiled peanuts
  plus 1 eighth cup water,
 1 tablespoon of sugar
 1 eighth teaspoon salt,
 1 eighth cup water.

Add the potato and heating water to the processor.


Run until smooth, about 3 minutes.

Either:
place a 4 inch diameter round casserole dish or similar utensil at the center of a 9 inch diameter glass piepan and pour the batter into the space around the casserole dish.

Or:
place a 4 inch diameter round casserole dish or similar utensil at the center of an 11-inch diameter plate that has a raised edge and pour the batter into the space around the casserole dish.



If a processor was used and for a mash consistency:
[
Heat uncovered, in a microwave oven for 3 minutes 50 seconds for a mash consistency, 
if using a 1000 watt oven.
]



If a blender was used and for a mash consistency:
Heat in a mircowave oven until thickened, 3 minutes 25 seconds in
a 1000 watt oven.


-----------------------------
Math: (if using processor, mash consistency)
To heat to boil: 20 seconds per ounce times 7.1 ounces = 142 seconds
plus 5 seconds for oven to start heating
Plus 30 seconds to heat dishes
Dry weight is total weight minus water (7.1 - 4) = 3.1 ounces.
Water to leave in is (50 part water/50 parts dry weight) times 
  dry weight (1/1 X 3.1) = 3.1 ounces.
Water to remove is total water minus water left in (4 - 3.1) = .9 ounces.
Plus to evaporate water 46 seconds per ounce times .9 ounces = 41 seconds.
Plus to replace heat lost to air: 41/60 times 14 seconds per minute = 10 seconds
plus 10/60 X 14 = 2 for a total of 12 seconds.
Assume 2 ounces greens slaw that is 40 percent water, peanuts absorb about 25 percent of their own weight in water when boiled, pears are 70 percent water 1 eighth cup peanuts absorb about .9 ounce water when boiled 10 minutes.
Assumes final product will be 50 percent water.
-----------------------------


### try another time, delete above two 
lines
Heat uncovered, allow to cool and solidify without placing

  in cold water, 
Use large spoon to cut out solid mixture and place onto cutting board.
Chop into 5/16 chunks to be mixed in mixing bowl with the processed
  mixture. 
###

Makes a large serving, perhaps add an ounce or so fruit and an ounce or so 
meat for an entire breakfast.

potato bean mash: moderately: sweet, salty; mildy to moderately
starchy, potato flavored; mildly bitter; mash consistency.

-->
Try with ground split peas
Try 1/8 c peas, 
  instant coffee, 1/2 t chopped citrus,3 ounces carrot, and 1/2 apple for a full breakfast




20110608a
20100929a

20100513
20100319c
20071230
20071126
20071025x
20071006
20070916a
20070901
20070818
20070805
20070723
potato grain peas

1/2 of a medium new potato, 2 ounces (potato this trial)
  or 1/4 (1 1/2 ounces) apple  
1 quarter cup (.8 ounce) rolled oats
  or 2 tablespoons (.6 ounce) whole grain flour
  or 1/4 cup flax meal
1 quarter cup dried peas  (this trial)
  or 1/4 cup (4 ounces after boiling) dried beans
  or 1 half cup green peas
  or 1 half cup canned beans
  or 1/4 cup raw peanuts butter
    plus 1 quarter cup soaked beans 
  or 1/8 cup raw peanut butter heated 1 minute with 50/50 water
    plus 1 quarter cup soaked beans 
  or 1/4 cup raw peanuts
    plus 1 quarter cup soaked beans 
2 teaspoons (.3 ounce) sugar in cake
1 eighth teaspoon plus 2 pinches salt
total: 8.8 ounces, 5.8 ounces water
 water includes:
  1.2 ounces absorbed in beans
  .8 ounce heating water with boiled beans or .5 ounce added with canned beans
  1.6 ounces water in potato


If using dried whole beans or peas:
[
Into a metal pan or pressure cooker put 1 eighth cup peas or beans 
 and 3 cups water.

If using a metal pan, heat on a cooktop until boiling, reduce heat to low, cover, heat 2 hours.

If using a pressure cooker, heat until full pressure,
reduce heat to low, heat 60 minutes.
]

Remove peel from potato to yield 2 ounces.

Cut the potato into 1 quarter inch thick slices.

Put into a metal pan: the potato slices and 1 half cup water.

If using soaked or sprouted beans or peas, add the beans or peas and 1 cup
water to the pan.

On a cooktop, heat the potato/water until boiling, cover, reduce heat to low, 
heat on low for 30 minutes.


When the potato(/beans) is done heating, pour into a strainer to
get rid of water.

If boiling dried beans:
[
When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender.

Add the beans to the blender.
]

If using food processor:
[
Into a food processor put:
 1 half cup boiled or canned beans or boiled peanuts or boiled peas,
   plus 1 tablespoon water
 1 quarter cup rolled oats
  or 2 tablespoons whole grain flour
 2 teaspoons sugar,
 1 eighth teaspoon plus 2 pinches salt

Add the potato(/beans) to the processor.


Run until smooth, about 3 minutes.
]

If using a blender:
[
Into a 2 cup or larger blender put:
 1 quarter cup rolled oats
 1 quarter cup canned beans or boiled peanuts or boiled peas
  plus 1 eighth cup water,
 2 teaspoons of sugar
 1 eighth teaspoon salt,
 1 eighth cup water.

Add the potato and heating water to the processor.

Run until smooth, about 3 minutes.

Either:
place a 4 inch diameter round casserole dish or similar utensil at the center of a 9 inch diameter glass piepan and pour the batter into the space around the casserole dish.

Or:
place a 4 inch diameter round casserole dish or similar utensil at the center of an 11-inch diameter plate that has a raised edge and pour the batter into the space around the casserole dish.



If a processor was used and for a mash consistency:
[
Heat uncovered, in a microwave oven for 3 minutes 50 seconds for a mash consistency, 
if using a 1000 watt oven.
]



If a blender was used and for a mash consistency:
Heat in a mircowave oven until thickened, 3 minutes 25 seconds in
a 1000 watt oven.


-----------------------------
Math: (if using processor, mash consistency)
To heat to boil: 20 seconds per ounce times 7.1 ounces = 142 seconds
plus 5 seconds for oven to start heating
Plus 30 seconds to heat dishes
Dry weight is total weight minus water (7.1 - 4) = 3.1 ounces.
Water to leave in is (50 part water/50 parts dry weight) times 
  dry weight (1/1 X 3.1) = 3.1 ounces.
Water to remove is total water minus water left in (4 - 3.1) = .9 ounces.
Plus to evaporate water 46 seconds per ounce times .9 ounces = 41 seconds.
Plus to replace heat lost to air: 41/60 times 14 seconds per minute = 10 seconds
plus 10/60 X 14 = 2 for a total of 12 seconds.
Assume 2 ounces greens slaw that is 40 percent water, peanuts absorb about 25 percent of their own weight in water when boiled, pears are 70 percent water 1 eighth cup peanuts absorb about .9 ounce water when boiled 10 minutes.
Assumes final product will be 50 percent water.
-----------------------------


### try another time, delete above two 
lines
Heat uncovered, allow to cool and solidify without placing
  in cold water, 
Use large spoon to cut out solid mixture and place onto cutting board.
Chop into 5/16 chunks to be mixed in mixing bowl with the processed
  mixture. 
###

Makes a large serving, perhaps add an ounce or so fruit and an ounce or so 
meat for an entire breakfast.

potato bean mash: moderately: sweet, salty; mildy to moderately
starchy, potato flavored; mildly bitter; mash consistency.

If forming batter into a ring on a 7-inch plate, heating in a
1000 watt microwave oven until boiling hot, 1 minute 40 seconds for
about 4 ounces batter,
peas pressure boiled 40 minutes in 2 cups water,
potato and peas heated separately, both drained,
no water added using processor:
1 tablespoon sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup dried peas
2 ounces potato
almost good, maybe too indistinct, too bitter; mildly to moderately sweet; mildly: salty, starchy; 
slight to mild oats flavor; slightly
pea flavored, potato flavored; stiff mash consistency.
could try 2 tsp sugar for more pea/potato/oat flavor,
pressure boil peas 60 minutes in 3 cups water, if bitter add
2 more pinches salt

If forming batter into a ring on a 7-inch plate, heating in a
1000 watt microwave oven until boiling hot, 3 minutes for
about 8 ounces batter,
peas pressure boiled 60 minutes in 3 cups water,
potato and peas heated separately, both drained,
1 eighth cup water added when processing peas:
1 half cup processed, boiled and drained peas
2 teaspoons sugar
1 eighth teaspoon plus 2 pinches salt
1 eighth cup dried peas
2 ounces potato
good; mildly: sweet, salty, starchy; 
slight to mild oats flavor,
pea flavored; slight potato flavored; stiff mash consistency.


-->
Try with ground split peas
Try 1/8 c peas, 
  instant coffee, 1/2 t chopped citrus,3 ounces carrot, and 1/2 apple for a full breakfast




20100718f
20100717b
20100715b
ground hog kafia
ground hog bean
1 ounce ground hog meat, boiled 2 hours
2 ounces broth

2 tablespoons (.8 ounce) fava or garbanzo bean flour
    plus 3 tablespoons water
  or 1 quarter cup (2 ounces) boiled or canned beans
1 teaspoon (.15 ounce) sugar
1 eighth cup (1 ounce) water
3 pinches salt
total: 6.5 ounces, 4.9 ounces water

Cut the meat into pieces you 1-cup blender can deal with.




Put all ingredients into blender and run until smooth,
about 6 minutes.




[2. Place a 4 inch diameter round casserold dish or similar utensil at the center of a 8 inch glass piepan.
Put batter into the space around the casserole dish.
Heat in a microwave oven until thickened,
If using canned or boiled beans:
[
6 minutes in a 1000 watt microwave oven.
11 minutes in a 600 watt microwave oven.
]

If using bean flour:
[
4 minutes 30 seconds in a 1000 watt microwave oven.
7 minutes 30 seconds in a 600 watt microwave oven.
]

----------------------------------
Math: (needs figured)
To heat to boiling: 20 seconds per ounce time 6.5 ounces = 130 seconds.
Plus 5 seconds for microwave to begin heating
Plus 30 seconds to heat dish
Dry weight equals total weight minus total water (6.5 - 4.9) = 1.6 ounce.
Water to leave in is 50/50 time dry weight (50/50) X (1.6) = 1.6 ounces
Water to remove is total water minus water left in (4.9 - 1.6) = 3.3 ounces.
Plus to evaporate excess water: 46 X 3.3 = 152 seconds.
Plus to replace heat lost to air: 12 X (152/60) is 30 plus
 30/60 X 12 equals 36 seconds.
Notes:
Asume lambsquarters is 90 percent water, mixture should be
about 40 percent water after heating.
---------------------------

-->








20101014c
title: onion bean
onion bean
1 ounce onion
  or 1 ounce mild carrot (not trialed)
  or 1 half ounce strong flavored carrot (not trialed)

1 quarter cup (2 ounces) boiled or canned beans
  or 1 quarter cup soaked or sprounted beans (black beans this trial)
1 tablespoon (.5 ounces) sugar

3 pinches salt 
1 quarter cup (2 ounce) water
total: 7.5 ounces 

Put into a metal pan:
1 ounce onion and 3 eighths cup water.

If using soaked or sprouted beans, add them to the pan.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 20 minutes.

Put into a 1- or 2-cup processor or 1-cup blender:
1 quarter cup (2 ounces) boiled or canned beans (kidney beans this trial)
1 tablespoon (.5 ounces) sugar

3 pinches salt. 

When the onion is done heating, place the pan in cold water to
cool for a couple of minutes so heat does not damage the processor.

Process all until smooth,
4 to 6 minutes.

Either: (2. this trail, 1. tested good with 2 packets aspartame)
[
1. Eat the batter as is, if desired warm by heating in a 
microwave oven for 25 to 40 seconds.
]

Or:
2. Place the batter into a 3-cup microwaveable bowl
and cover.

Heat in a microwave oven until boiling, then 3 minutes
on low to soften flavor.

Heat in a 1000 watt microwave oven for 2 minutes 35 seconds
to boil, then 3 minutes on low.

--------------------------
Math:
plus 5 seconds to start heating
Plus 20 seconds to heat dish
Plus to heat to boiling: 6.5 ounces X 20 = 130 
--------------------------

Taste, if desired, add aspartame sweetener.
0 packets added this trial, for a total of 2 pckts)






try with tomato if not done and use 1 quarter cup boiled beans





20111121b
20111120b
onion beans/or peas
3 ounces onion
1 half cup boiled or canned peas
1 tablespoon canola oil
1 eighth teaspoon salt
2 teaspoons sugar

Cut onion into slices 3 eighths inch or so thick.

Place onion and 1 half cup water into a 1-cup metal bowl.

Put into a metal pan or pressure cooker:
1 cup water and a steaming rack.

Place the metal bowl onto the steaming rack.


If using a metal pan, heat until boiling, reduce heat to
low, cover, heat 2 hours.

If using a pressure cooker, heat until full pressure,
reduce heat to low, heat 60 minutes, turn off heat,
let cooker sit on burner for 10 minutes.

Dump onion/water into a strainer to eliminate water,
run a cup or so water over onion to rinse,
press with a spoon or bottom of a bowl to remove water.



Put all ingredients into a 1- or 2-cup processor and run
until smooth, about 4 minutes.

If straining onion/water, discarding water, using:
3 ounces onion pressure steamed in 1 quarter cup water,
onion not rinsed after straining,
1 half cup boiled and drained peas
1 tablespoons oil
1 eighth teaspoon plus 2 pinches salt
2 teaspoons sugar
good for first half portion then too salty, moderate onion flavor; mild to moderate saltiness; mildly pea flavored, sweet;
slightly bitter/biting; pudding consistency.
try with 1 eighth teaspoon salt, no oil, use 3 eighths cup
water with onion when pressure steaming

If straining onion/water, discarding water, using:
3 ounces onion pressure steamed in 1 half cup water,
drained, rinsed, pressed,
1 half cup boiled and drained pinto beans
1 tablespoon oil or 3 tablespoon sunflower seeds, boiled
1 eighth teaspoon salt
2 teaspoons sugar
good, moderate: onion flavor, saltiness; mild: bean flavor, sweetness;
slightly bitter/biting; pudding consistency.




20081123h
20081123a
20081122f


20081122d

20081121c

title: boiled peas beans
1 eighth cup dry sugar snap peas
1 half teaspoon canola oil

1 pinch salt
Put 1 eighth cup dry sugar snap peas and 1 half cup water into a mug.
Heat 1 minute 40 seconds on full power in a 1000 watt microwave oven  or until

boiling, then 30 minutes on low.
Taste for doneness, if too hard heat 5 more minutes and alter instructions
accordingly.
Drain the water by pouring into a sieve, then dump the peas onto
paper towel.

Spread in a layer 1 bean thick, fold the towel over the peas, and
rub to roll the peas, briefly to dry.
#### not this trial
Heat in a hot air popcorn popper for 1 minute 20 seconds, swirl the
popper initially if needed to get the beans to flow while heating, immediately
dump into a bowl to cool. Taste for doneness. Heat longer if needed and 

alter menu instructions accordingly.
####
Put the peas into a mixing and/or portion bowl.
Add 1 quarter teaspoon canola oil and 1 pinch salt and mix.

Serve with Roasted chestnuts and 20081122c Lettuce carrot grain seed peanut



try soaking 48 hours in refridgerator
try with split peas
?try with other beans

20090107e2 (see also 20090107e, peas are soaked for 48 hours)
20081212a
20081123h
20081123a
20081122f
20081122d
20081121c
boiled peas beans
1 eighth cup dry sugar snap peas
1 quarter teaspoon canola oil
2 pinches salt
Put 1 eighth cup dry sugar snap peas and 1 half cup water into a mug.

Cover the mug and place in refridgerator for 72 hours.
Heat 1 minute 45 seconds on full power in a 1000 watt microwave oven
  or until boiling, then cover and heat 3 minutes on low.

Taste for doneness, if too hard heat 2 more minutes and alter instructions

accordingly.
Drain the water by pouring into a sieve, then dump the peas onto
paper towel.
Spread in a layer 1 bean thick, fold the towel over the peas, and

rub to roll the peas, briefly to dry.
#### not this trial
Heat in a hot air popcorn popper for 1 minute 20 seconds, swirl the
popper initially if needed to get the beans to flow while heating, immediately
dump into a bowl to cool. Taste for doneness. Heat longer if needed and 

alter menu instructions accordingly.
####
Put the peas into a mixing and/or portion bowl.
Add 1 quarter teaspoon canola oil and 2 pinches salt and mix.

Serve with Roasted chestnuts and 20081122c Lettuce carrot grain seed peanut



try with split peas
?try with other beans





20090107e (see also 20090107e2)
Put 1 eighth cup dry sugar snap peas and 1 half cup water into a mug.
Cover the mug and place in refridgerator for 48 hours.
20090107e (may be another instance in supper cue or good eats, so update other instance
  if not already retrailed)
20081212a
20081123h
20081123a
20081122f
20081122d
20081121c
title: peas
boiled peas beans
1 eighth cup dry sugar snap peas
1 quarter teaspoon canola oil
2 pinches salt
Put 1 eighth cup dry sugar snap peas and 3 eighths cup water into a mug.
Cover the mug and place in refridgerator for 48 hours.

Place peas and water in a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat
20 minutes.


Drain the water by pouring into a sieve, then dump the peas onto
paper towel.

Spread in a layer 1 bean thick, fold the towel over the peas, and
rub to roll the peas, briefly to dry.
#### not this trial
Heat in a hot air popcorn popper for 1 minute 20 seconds, swirl the
popper initially if needed to get the beans to flow while heating, immediately
dump into a bowl to cool. Taste for doneness. Heat longer if needed and 
alter menu instructions accordingly.
####
Put the peas into a mixing and/or portion bowl.
Add 1 quarter teaspoon canola oil and 2 pinches salt and mix.
Serve with Roasted chestnuts and 20081122c Lettuce carrot grain seed peanut




20110624d

peas oil sugar salt
1 half cup boiled or canned peas
1 teaspoon canola oil
1 teaspoon sugar
2 pinches salt

If using dried whole peas:
[
Put into a 2-quart pressure cooker:
3 cups water and 1 quarter cup peas.

Heat until full pressure, reduce heat to one quarter.

Heat 1 hour and 20 minutes.

Pour the peas/water into a strainer to get rid of water.
]

If using soaked whole peas:
[
Put into a 2-quart pressure cooker:
3 cups water and 1 half cup peas.

Heat until full pressure, reduce heat to one quarter.

Heat 40 minutes.

Pour the peas/water into a strainer to get rid of water.
]

Put all ingredients into a mixing and/or portion bowl and mix.

good, moderately: pea flavored, sweet; mildly: salty,
starchy; slightly chewy.


20090107e2 (see also 20090107e, peas are soaked for 48 hours)
20081212a
20081123h
20081123a
20081122f
20081122d
20081121c
boiled peas beans
1 eighth cup dry sugar snap peas
1 quarter teaspoon canola oil
2 pinches salt
Put 1 eighth cup dry sugar snap peas and 1 half cup water into a mug.

Cover the mug and place in refridgerator for 72 hours.
Heat 2 minutes on full power in a 1000 watt microwave oven
  or until boiling, then cover and heat 3 minutes on low.

Taste for doneness, if too hard heat 2 more minutes and alter instructions
accordingly.
Drain the water by pouring into a sieve, then dump the peas onto
paper towel.
Spread in a layer 1 bean thick, fold the towel over the peas, and

rub to roll the peas, briefly to dry.
#### not this trial
Heat in a hot air popcorn popper for 1 minute 20 seconds, swirl the
popper initially if needed to get the beans to flow while heating, immediately
dump into a bowl to cool. Taste for doneness. Heat longer if needed and 

alter menu instructions accordingly.
####
Put the peas into a mixing and/or portion bowl.
Add 1 quarter teaspoon canola oil and 2 pinches salt and mix.

Serve with Roasted chestnuts and 20081122c Lettuce carrot grain seed peanut



try with split peas
?try with other beans





20090107e (see also 20090107e2)
Put 1 eighth cup dry sugar snap peas and 1 half cup water into a mug.
Cover the mug and place in refridgerator for 48 hours.
20090107e (may be another instance in supper cue or good eats, so update other instance
  if not already retrailed)
20081212a
20081123h
20081123a
20081122f
20081122d
20081121c
title: peas
boiled peas beans
1 eighth cup dry sugar snap peas
1 quarter teaspoon canola oil
2 pinches salt
Put 1 eighth cup dry sugar snap peas and 3 eighths cup water into a mug.
Cover the mug and place in refridgerator for 48 hours.

Place peas and water in a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat
20 minutes.


Drain the water by pouring into a sieve, then dump the peas onto
paper towel.

Spread in a layer 1 bean thick, fold the towel over the peas, and
rub to roll the peas, briefly to dry.
#### not this trial
Heat in a hot air popcorn popper for 1 minute 20 seconds, swirl the
popper initially if needed to get the beans to flow while heating, immediately
dump into a bowl to cool. Taste for doneness. Heat longer if needed and 
alter menu instructions accordingly.
####
Put the peas into a mixing and/or portion bowl.
Add 1 quarter teaspoon canola oil and 2 pinches salt and mix.
Serve with Roasted chestnuts and 20081122c Lettuce carrot grain seed peanut




20110624d

peas oil sugar salt
1 half cup boiled or canned peas
1 teaspoon canola oil
1 teaspoon sugar
2 pinches salt

If using dried whole peas:
[
Put into a 2-quart pressure cooker:
3 cups water and 1 quarter cup peas.

Heat until full pressure, reduce heat to one quarter.

Heat 1 hour and 20 minutes.

Pour the peas/water into a strainer to get rid of water.
]

If using soaked whole peas:
[
Put into a 2-quart pressure cooker:
3 cups water and 1 half cup peas.

Heat until full pressure, reduce heat to one quarter.

Heat 40 minutes.

Pour the peas/water into a strainer to get rid of water.
]

Put all ingredients into a mixing and/or portion bowl and mix.

good, moderately: pea flavored, sweet; mildly: salty,
starchy; slightly chewy.


20090107e2 (see also 20090107e, peas are soaked for 48 hours)
20081212a
20081123h
20081123a
20081122f
20081122d
20081121c
boiled peas beans
1 eighth cup dry sugar snap peas
1 quarter teaspoon canola oil
2 pinches salt
Put 1 eighth cup dry sugar snap peas and 1 half cup water into a mug.

Cover the mug and place in refridgerator for 72 hours.
Heat 2 minutes on full power in a 1000 watt microwave oven
  or until boiling, then cover and heat 3 minutes on low.

Taste for doneness, if too hard heat 2 more minutes and alter instructions
accordingly.
Drain the water by pouring into a sieve, then dump the peas onto
paper towel.
Spread in a layer 1 bean thick, fold the towel over the peas, and

rub to roll the peas, briefly to dry.
#### not this trial
Heat in a hot air popcorn popper for 1 minute 20 seconds, swirl the
popper initially if needed to get the beans to flow while heating, immediately
dump into a bowl to cool. Taste for doneness. Heat longer if needed and 

alter menu instructions accordingly.
####
Put the peas into a mixing and/or portion bowl.
Add 1 quarter teaspoon canola oil and 2 pinches salt and mix.

Serve with Roasted chestnuts and 20081122c Lettuce carrot grain seed peanut






20080115

Bean and flax cake

1/4 cup flax meal
1/8 cup red bean flour
1 teaspoon sugar
1 pinch salt
1/8 cup water
Spread the mixture 1/4 inch thick on a plate forming into a flattened donut-
shape with a 2 inch hole at the center to encourage even heating.
Heat 2 minutes 10 seconds in a 1000 watt microwave oven.

3-1/6 ounces X 20 plus 20 losses plus 46 X 1 ounce moisture
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.



good, most people would consider it slightly too ordinary/mild to be delicious
try with 1 tsp honey in cake



try with chestnut flour




-----------------
20080115
Bean and flax cake



1/4 cup flax meal
1/8 cup red bean flour

1 teaspoon canola oil

1 teaspoon honey





1/2 teaspoon sugar
1 pinch salt
1/8 cup plus 1 tablespoon water
Put into a mixing bowl:
 1/4 cup flax
 1/8 cup red bean flour, 1 teaspoon oil, 1 teaspoon honey, 




 1/2 teaspoon sugar,


 1 pinch salt, and 1/8 cup plus 1 tablespoon water.
Mix.



Spread the mixture 1/4 inch thick on a plate forming into a flattened donut-
shape with a 2 inch hole at the center to encourage even heating.

Heat 2 minutes 50 seconds in a 1000 watt microwave oven.
4 ounces X 20 plus 20 losses plus 46 X 1-1/2 ounce moisture
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.

good









20080303




20080115



Bean and flax cake
1/4 cup flax meal
1/8 cup red bean flour
2 teaspoon canola oil
1/4 teaspoon molasses

1 teaspoon sugar

1 pinch salt
1/8 cup plus 1 tablespoon water
1/8 cup no added oil 50/50 water unroasted sunflower seed pate
Put into a mixing bowl:

 1/4 cup flax


 1/8 cup red bean flour, 2 teaspoon oil, 1 teaspoon sugar, 




 1/4 teaspoon molasses,
 1 pinch salt, and 1/8 cup water.
Mix.
Spread the mixture 1/4 inch thick on a plate forming into a flattened donut-
shape with a 2 inch hole at the center to encourage even heating.

Heat 2 minutes 15 seconds in a 1000 watt microwave oven.
3-1/2 ounces X 20 plus 20 losses plus 46 X 1 ounce moisture
### not this trial
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###

Top with 1/8 cup 50/50 water sunflower seed pate
good if you can enjoy very mild flavors, most people would not 
try 1/2 tsp molasses




20080413
20080303



20080115
Bean and flax cake
2 tablespoons flax meal

1 tablespoon fine ground wheat bran


1/8 cup red bean flour

2 teaspoon canola oil

1/2 teaspoon molasses (1/4 tsp last trial was too mild)
1 teaspoon sugar
1 pinch salt
1/8 cup plus 1 tablespoon water

1 tablespoon 30 percent oil unroasted sunflower seed butter (this trial)




  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
Put into a mixing bowl:
 2 tablespoons flax meal

 1 tablespoon wheat bran
 1/8 cup red bean flour, 2 teaspoon oil, 1 teaspoon sugar, 
 1/4 teaspoon molasses,
 1 pinch salt, and 1/8 cup water.

Mix.

Spread the mixture 1/4 inch thick on a plate forming into a flattened donut-



shape with a 1 or 2 inch hole at the center to encourage even heating.

Heat 2 minutes 15 seconds in a 1000 watt microwave oven.

 (or 2 minutes 5 seconds if use 7 inch plate) (this trial)



3-1/2 ounces X 20 plus 20 losses plus 46 X 1 ounce moisture
### not this trial
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###

Top with 1/4 cup 50/50 water sunflower seed pate
  or top with 1 tablespoon sunflower seed butter (this trial)
good, cake with no topping, but slightly slippery/slimy, try with less

 flax, more bran

 almost good, cake with topping, better mouth feel but not as flavorful,


    better wo topping


try 1 tsp molasses?









20080526
20080413



20080303


20080115

Bean and flax cake


title: grain bean
1 tablespoon flax meal



2 tablespoons fine ground wheat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)


1/8 cup red bean flour

2 teaspoon canola oil
1/2 teaspoon molasses (1/4 tsp last trial was too mild)


1 teaspoon sugar
1 pinch salt

1/8 cup plus 1 tablespoon water
### not this trial

1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate

###
Put into a mixing bowl:
 1 tablespoon flax meal

 2 tablespoons wheat bran

 1/8 cup red bean flour 

 2 teaspoon oil 
 1 teaspoon sugar, 

 1/4 teaspoon molasses,

 1 pinch salt

  and 1/8 cup water.




Mix.
Spread the mixture 1 half inch thick on a plate forming into a flattened donut-



shape with a 1 or 2 inch hole at the center to encourage even heating.

Heat 2 minutes 15 seconds in a 1000 watt microwave oven .

 (or 2 minutes 5 seconds if use 7 inch plate) (this trial)


3-1/2 ounces X 20 plus 20 losses plus 46 X 1 ounce moisture
### not this trial
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###
Could be called Laxative ring cookie
good, taste like grahm crackers and is crunchy and chewy.
try 1 tsp molasses?


20081010b
20080526
20080413
20080303
20080115
Bean and flax cake
title: grain bean
1 tablespoon flax meal
1 tablespoon fine ground wheat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1/8 cup red bean flour
2 teaspoon canola oil
1/2 teaspoon molasses (1/4 tsp last trial was too mild)
1 teaspoon sugar
1 pinch salt
1/8 cup plus 1 tablespoon water
### not this trial
1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
###
Put into a mixing bowl:
 1 tablespoon flax meal
 1 tablespoon wheat bran
 1/8 cup red bean flour 

 2 teaspoon oil 
 1 teaspoon sugar, 
 1/4 teaspoon molasses,


 1 pinch salt
  and 1/8 cup water.
If a coffee grinder is available, mix the bran and
bean flours and grind on finest setting so bran
particles are smaller. (did this trial, bran size not satisfactorily
  reduced)
Mix all ingredients.

Put the batter into a 3 inch bowl.
Heat 2 minutes 15 seconds in a 1000 watt microwave oven .

 (or 2 minutes 5 seconds if use 7 inch plate) (this trial)

3-1/2 ounces X 20 plus 20 losses plus 46 X 1 ounce moisture
### not this trial

Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.


###


try 1 tsp molasses?




20081029c
20081019e
20081010b
20080526
20080413
20080303
20080115
Bean and flax cake
title: grain bean
1 tablespoon flax meal
1 tablespoon fine ground oat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1/8 cup red bean flour (black bean this trial)

1 tablespoon whole wheat flour (wheat flour this trial)
  or 1 tablespoon any other grain flour
2 teaspoon canola oil
1/2 teaspoon molasses (1/4 tsp last trial was too mild)

1 and 1 half teaspoons sugar
1 pinch salt


1/8 cup plus 1 tablespoon water

### not this trial
1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
###
Put into a mixing bowl:
 1 tablespoon flax meal


 1 tablespoon wheat flour,

 1 tablespoon oat bran

 1/8 cup red bean flour (black bean this trial)
 2 teaspoon oil 
 1 and 1 half teaspoons sugar, 
 1/4 teaspoon molasses,
 1 pinch salt

 and 1 tablespoon water.
Coarse oat bran can be ground in a coffee grind to make


it fine.


Mix all ingredients.
Put the batter into a 3 inch bowl.

Shape the pattie to be 1 half thickness at center to encourage 
even heating.
Heat 1 minute 30 seconds in a 1000 watt microwave oven .
 (or 2 minutes 5 seconds if use 7 inch plate) (this trial)


2 and ounces X 20 plus 25 losses plus 48 X .5 ounce moisture

(losses are 5 seconds for oven to come up to power, 10 seconds
to heat bowl, and 12 seconds per minute of heat losses to
the air for minutes at boiling temperature 




### not this trial

Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###



try with honey, no sugar
try 1 tsp molasses?





20081107e
20081029c
20081019e
20081010b
20080526
20080413
20080303
20080115
Bean and flax cake
title: grain bean
1 tablespoon flax meal
1 tablespoon fine ground oat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1/8 cup red bean flour (black bean this trial)
1 tablespoon whole wheat flour (wheat flour this trial)
  or 1 tablespoon any other grain flour
2 teaspoon canola oil
1/2 teaspoon molasses (1/4 tsp used by mistake this trial, last trial 1
  quarter tsp was too mild)
1 and 1 half teaspoons sugar
1 pinch salt
1/8 cup plus 1 tablespoon water
### not this trial
1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
###
Put into a mixing bowl:
 1 tablespoon flax meal
 1 tablespoon wheat flour,
 1 tablespoon oat bran
 1/8 cup red bean flour (blackeyed pea this trial)
 2 teaspoon oil 

 1 and 1 half teaspoons sugar, 
 1/4 teaspoon molasses, (should have been 1 half tsp, 1 quarter tsp


    previousl trialed and found too mild)
 1 pinch salt
 and 1 tablespoon water.
Coarse oat bran can be ground in a coffee grind to make
it fine.
Mix all ingredients.
Put the batter into a 3 inch bowl.


Shape the pattie to be 1 half thickness at center to encourage 


even heating.
Heat 1 minute 30 seconds in a 1000 watt microwave oven .
 (or 2 minutes 5 seconds if use 7 inch plate) (this trial)
2 and ounces X 20 plus 25 losses plus 48 X .5 ounce moisture
(losses are 5 seconds for oven to come up to power, 10 seconds

to heat bowl, and 12 seconds per minute of heat losses to

the air for minutes at boiling temperature 


### not this trial

Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.

###
Could serve with roasted chestnuts, cashews, almonds, pumpkin seeds, or walnuts

and 20081107d Apple squash lettuce grain seed






try with honey, no sugar
try 1 tsp molasses?





20081124e (2nd try of 200811073, last trial used by mistake 1 quarter tsp
   molasses instead of 1 half tsp)
20081107e
20081029c
20081019e
20081010b
20080526
20080413
20080303
20080115
Bean and flax cake
title: grain bean
1 tablespoon flax meal
1 tablespoon fine ground oat bran

   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)

1/8 cup red bean flour (black bean this trial)
1 tablespoon whole wheat flour (wheat flour this trial)

  or 1 tablespoon any other grain flour


2 teaspoon canola oil
1 half teaspoon molasses (1 quarter tsp in onea previous trial was too mild,  
  in another trial 1 1 quarter tsp found mild, good if you give it your       attention)

1 and 1 half teaspoons sugar
1 pinch salt


1/8 cup plus 1 tablespoon water
### not this trial

1 tablespoon 30 percent oil unroasted sunflower seed butter 

  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate

###
Put into a mixing bowl:

 1 tablespoon flax meal
 1 tablespoon wheat flour,

1 tablespoon oat bran
 1/8 cup red bean flour (blackeyed pea this trial)

 2 teaspoon oil 


 1 and 1 half teaspoons sugar, 
1 half teaspoon molasses,
 1 pinch salt

 and 1 tablespoon water.
Coarse oat bran can be ground in a coffee grind to make
it fine.

Mix all ingredients.
Put the batter into a 3 inch bowl.
Shape the pattie to be 1 half thickness at center to encourage 
even heating.
Heat 1 minute 50 seconds in a 1000 watt microwave oven .
 (or 2 minutes if use 7 inch plate) 
2 and ounces X 20 plus 25 losses plus 48 X .5 ounce moisture
(losses are 5 seconds for oven to come up to power, 10 seconds
to heat bowl, and 12 seconds per minute of heat losses to

the air for minutes at boiling temperature 
### not this trial

Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###
Could serve with roasted chestnuts, cashews, almonds, pumpkin seeds, or walnuts
and 20081107d Apple squash lettuce grain seed

!!!!!!!!!!!!!!! or:
Add 1 quarter cup blueberries or chopped apple and 2 teaspoons sugar.
!!!!!!!!!!!!!!!


try with honey, no molasses



20081216f
20081124e
20081107e
Bean and flax cake
title: grain bean
1 tablespoon (.13 ounces) flax meal
1 tablespoon (.12 ounces) fine ground oat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1/8 cup (.5 ounces) red bean flour (black bean this trial)
1 tablespoon (.25 ounces) whole wheat flour (wheat flour this trial)
  or 1 tablespoon any other grain flour
2 teaspoon (.3 ounces) canola oil
1 half teaspoon (.08 ounce) molasses (1 quarter tsp in onea previous
    trial was too mild,  
    in another trial 1 quarter tsp found mild, good if you give it your  
    attention)
  or 1 teaspoon (.17 ounces) honey
1 and 1 half teaspoons (.25 ounces) sugar, use 1 teaspoon (.17 ounce) if 
  using honey (this trial)
1 pinch salt
1/8 cup (1 ounce) water
### not this trial
1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
###
Put into a mixing bowl:
1 tablespoon flax meal
1 tablespoon wheat flour,
1 tablespoon oat bran
1/8 cup red bean flour (soybean flour this trial)
2 teaspoon oil 
1 and 1 half teaspoons sugar, use 1 teaspoon if using honey (this trial) 
1 half teaspoon molasses
  or 1 teaspoon honey (this trial)
1 pinch salt
 and 2 tablespoons water.
Coarse oat bran can be ground in a coffee grind to make
it fine.
Mix all ingredients.
Put the batter into a 3 inch bowl.
Shape the pattie to be 1 half thickness at center to encourage 
even heating.
Heat 1 minute 55 seconds in a 1000 watt microwave oven .
 (or 2 minutes if use 7 inch plate)
----------------------------
Math: 
To heat to boiling 2.64 ounces X 20 = 53 seconds
plus 5 for oven to begin heating
plus 10 seconds to heat dish
plus 38/60 times 10 seconds per minute is 7 seconds plus
7/60 times 10 seconds per minute equal 8 seconds losses

plus to remove excess water 46 seconds per ounce X .83 ounce water = 38 seconds
Dry weight is total weight minus total water (2.64 - 1) = 1.64
Water to leave in is 10/90 times dry weight (10/90 X 1.64) = .17 ounces
Water to remove is total water minus water left in (1 - .17) = .83 ounces
(losses are 5 seconds for oven to come up to power, 10 seconds
to heat bowl, and 12 seconds per minute of heat losses to
the air for minutes at boiling temperature
----------------------------- 
### not this trial
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###
Could serve with roasted chestnuts, cashews, almonds, pumpkin seeds, or walnuts
and 20081107d Apple squash lettuce grain seed
!!!!!!!!!!!!!!! or:
Add 1 quarter cup blueberries or chopped apple and 2 teaspoons sugar.
!!!!!!!!!!!!!!!





20090325d
 similar to 20090325d2 which uses molasses, grinds flax/grain/bran, 
   boils beans, and uses processor)
20081216f
20081124e
20081107e
Bean and flax ?cake/cookie/biscuit/muffin
title: grain bean 
title: flax grain bean
1 tablespoon (.4 ounces) flax seed
1 tablespoon (.12 ounces) fine ground oat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1/8 cup (.9 ounces) any kind of dried bean
1 tablespoon (.4 ounces) non ground wheat grain
  or 1 tablespoon any other grain 
2 tablespoons (.6 ounce) non roasted sunflower seed
1 teaspoon (.16 ounce) molasses (see 20090325d2)
  or 2 teaspoons (.34 ounces) honey
1 and 1 half teaspoons (.25 ounces) sugar, use 1 teaspoon (.17 ounce) if 
  using honey (this trial)
1 pinch salt
3 eighths cup (3 ounce) water
### not this trial
1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
###
Put into a 2 cup blender bowl:
1 tablespoon flax seed
1 tablespoon wheat grain,
1 tablespoon oat bran
1/8 cup red beans or any dried bean (blackeyed bean this trial)
2 tablespoons sunflower seeds 
1 and 1 half teaspoons sugar, use 1 teaspoon if using honey (this trial) 
1 half teaspoon molasses (see 20090325d2)
  or 1 teaspoon honey (this trial)
1 pinch salt
 and 3 eighths cup water.
Coarse oat bran can be ground in a coffee grind to make
it fine.
Blend until smooth.
Put the batter into 2 3-inch bowls.
Heat until firm, 4 minutes 30 seconds in a 1000 watt microwave oven .
----------------------------
Math: 
To heat to boiling 6 ounces X 20 = 120 seconds
plus 5 for oven to begin heating
plus 16 seconds to heat dishes
Dry weight is total weight minus total water (6 ounces - 3 ounces) = 3 ounces
Water to leave in is 20/80 times dry weight (20/80 X 3) = .75 ounces
Water to remove is total water minus water left in (3 - .75) = 2.25 ounces
Plus to remove excess water 46 seconds per ounce X 2.25 ounce water = 103 seconds.
Plus to replace heat lost to air during evaporation: 103/60 minutes times 12 seconds per minute is 21 seconds plus
21/60 times 12 seconds per minute equal 4 seconds for a total of 25 seconds.
(losses are 5 seconds for oven to come up to power, 10 seconds
to heat bowl, and 12 seconds per minute of heat losses to
the air for minutes at boiling temperature
----------------------------- 
### not this trial
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###
Could serve with roasted chestnuts, cashews, almonds, pumpkin seeds, or walnuts
and 20081107d Apple squash lettuce grain seed
!!!!!!!!!!!!!!! or:
Add 1 quarter cup blueberries or chopped apple and 2 teaspoons sugar.
!!!!!!!!!!!!!!!




20090325d2
similar to 20090325d which uses honey, non ground flax/grain/bran, 
   dry beans, and uses blender)
20081216f
20081124e
20081107e
Bean and flax ?cake/cookie/biscuit/muffin
title: grain bean 
1 tablespoon (.4 ounces) flax seed
  or 2 tablespoon flax meal
1 tablespoon (.12 ounces) fine ground oat bran
   (exceeding about 4 tablespoons bran
  in a 24 hour period may cause diarrhea)
1/8 cup (.9 ounces) any kind of dried bean
  or 1 quarter cup canned or boiled beans
  or 2 tablespoons fava bean flour
1 tablespoon (.4 ounces) non ground wheat grain
  or 1 tablespoon any other grain 
  or 1 tablespoon whole grain flour
2 tablespoons (.6 ounce) non roasted sunflower seed
  or 2 teaspoons olive or canola oil
1 quarter teaspoon molasses (this trial)
  or 2 teaspoons (.34 ounces) honey
1 tablespoon (.5 ounces) sugar, use 1 teaspoon (.17 ounce) if 
  using honey 
4 packets aspartame
3 pinches salt
3 eighths cup (3 ounce) water
### not this trial
1 tablespoon 30 percent oil unroasted sunflower seed butter 
  or 1/8 cup no added oil 50/50 water unroasted sunflower seed pate
###
If a grain or coffee grinder is available, grind together:
1 tablespoon flax grain,
1 tablespoon wheat grain,
1 tablespoon oat bran.

If using canned beans:
[
Put into a 2 cup food processor:
1 tablespoon flax meal,
1 tablespoon grain flour,
1 tablespoon oat bran,
1 quarter cup canned or boiled beans,
2 tablespoons sunflower seed, 
1 tablespoon sugar, use 2 teaspoons if using honey 
1 quarter teaspoon molasses (this trial)
  or 1 teaspoon honey 
4 packets aspartame,
3 pinches salt
 and 3 eighths cup water.

Run until smooth, 4 to 6 minutes.
]

If using fava bean flour:
[
Put into a mixing bowl:
1 tablespoon flax meal,
1 tablespoon grain flour,
1 tablespoon oat bran,
2 tablespoons bean powder,
2 teaspoons canola oil, 
1 and 1 half teaspoons sugar, use 1 teaspoon if using honey (this trial) 
1 quarter teaspoon molasses (this trial)
  or 1 teaspoon honey 
4 packets aspartame
1 pinch salt
 and 3 eighths cup water.

Mix all ingredients.
]


Put the batter into 2 3-inch bowls.
Heat until firm, 4 minutes in a 1000 watt microwave oven .
----------------------------
Math: (if using processor and canned beans) (needs work)
To heat to boiling 6 ounces X 20 = 120 seconds
plus 5 for oven to begin heating
plus 16 seconds to heat dishes
Dry weight is total weight minus total water (6 ounces - 3 ounces) = 3 ounces
Water to leave in is 25/75 times dry weight (25/75 X 3) = .33 ounces
Water to remove is total water minus water left in (3 - .33) = 2.67 ounces
Plus to remove excess water 46 seconds per ounce X 2.67 ounce water = 122 seconds.
Plus to replace heat lost to air during evaporation: 122/60 minutes times 12 seconds per minute is 24 seconds plus
24/60 times 12 seconds per minute equal 5 seconds for a total of 36 seconds.
(losses are 5 seconds for oven to come up to power, 10 seconds
to heat bowl, and 12 seconds per minute of heat losses to
the air for minutes at boiling temperature
----------------------------- 
### not this trial
Top with 1 tablespoon sunflower seed butter mixed with 1 teaspoon oil.
###
Could serve with roasted chestnuts, cashews, almonds, pumpkin seeds, or walnuts
and 20081107d Apple squash lettuce grain seed
!!!!!!!!!!!!!!! or:
Add 1 quarter cup blueberries or chopped apple and 2 teaspoons sugar.
!!!!!!!!!!!!!!!
Could serve with 20090625a Polk potato seed or Asparagus potato seed or
20090528b2x Asparagus potato seed.







20091230l
20091203f
20091024f
20090920f
20090906e
20090904f
20090504b
title: Bean boiled
Either:

1. Put 1 eighth cup soy beans and 7 eighths cup water into a metal pan.
Heat on a cook top until boiling.
Reduce heat to low and heat until softened, about 1 hour and 20 minutes.

Set the hot pan in cold water to cool for several minutes so heat does not damage
the blender.

Put the beans and cooking water into a 1- or 2-cup blender or processor.

Add
1 tablespoon non roasted, no hull sunflower seed (this trial)
  or 1 teaspoon canola oil
  or 1 tablespoon 60 percent water sunflower seed pate
  or 1 teaspoon nut or seed butter such as tahini
1 tablespoon plus 1 teaspoon sugar
  or 2 packets aspartame sweetener
1 oregano leaf, 5 eighths inch long (this trial)
  or other flavoring of choice such as:
    1 teaspoon peanut butter
    1 eighth teaspoon molasses
    1 pinch basil powder
    1 basil leaf
    1 tablespoon chestnut flour plus 1 teaspoon sugar
    1 tablespoon walnut butter
    1 half ounce tomato plus 1 teaspoon sugar
    1 tablespoon cocoa plus 2 teaspoons sugar
    1 half ounce butternut squash plus 1 teaspoon sugar
    
2 pinches salt.


Run until smooth, if necessary, add water 1 tablespoon at a time, just enough to
get the mixture to flow into the path of the grinding blades.






20100915c
20091230l
20091203f
20091024f
20090920f
20090906e
20090904f
20090504b
title: Carrot bean boiled
1 tablespoon non roasted, no hull sunflower seed (this trial)
  or 1 teaspoon canola oil
  or 1 tablespoon 60 percent water sunflower seed pate
  or 1 teaspoon nut or seed butter such as tahini
1 eighth cup dried beans
  or 1 quarter cup boiled or canned beans

1 tablespoon sugar plus 2 packets aspartame for very sweet (this trial)
  or 2 teaspoons sugar plus 2 packets aspartame for medium sweet
  or for a less sweet taste
    [
      1 tablespoon sugar
      or 2 packets aspartame sweetener 
    ]
1 half ounce butternut squash (see 20100915c)
      plus 1 teaspoon sugar
      plus 2 packets aspartame
      plus 2 pinches salt
  or other flavoring of choice such as:
     1 half ounce strong flavored carrot
       plus 1 packet aspartame (this trail)
     1 teaspoon parsnip root
     1 teaspoon cilantro root
     1 teaspoon parsley root
     1 teaspoon beet root
3 pinches salt.


If using dried beans:
Put 1 eighth cup soy beans and 7 eighths cup water into a metal pan.
Heat on a cook top until boiling.
Reduce heat to low and heat until softened, about 1 hour and 20 minutes.

If using soaked or sprouted beans:
[
Put into a 2 quart pressure cooker:
1 quarter cup sprouted beans and 1 quarter cup water.

If using, add 1 half ounce strong flavored carrot.

Heat until full pressure, reduce heat to low,
heat 15 minutes.

Turn off heat, let cooker sit on burner for 5 minutes.
]

Remove peel from squash to yield 1 half ounce.

Place squash and 1 eighth cup water in pressure cooker.

Heat on a cooktop until full pressure.

Turn off heat, allow cooker to sit on burner for 5 minutes.

Place cooker in cold water until pressure drops to zero.

Set the hot bean pan in cold water to cool for several minutes so heat does not damage
the blender.

Put the beans and cooking water into a 1- or 2-cup blender or processor.

Add the squash and cooking water to processor.

Add:
1 tablespoon non roasted, no hull sunflower seed (this trial)
  or 1 teaspoon canola oil
  or 1 tablespoon 60 percent water sunflower seed pate
  or 1 teaspoon nut or seed butter such as tahini
1 tablespoon sugar
1 packet aspartame sweetener
3 pinches salt.

Run until smooth, if necessary, add water 1 tablespoon at a time, just enough to
get the mixture to flow into the path of the grinding blades.

Taste, if desired, add aspartame sweetener.
(1 packet suggested)








20090904f
20090504b
title: Bean boiled
Put 1 eighth cup blackeyed beans and 1 quarter cup water into a mug.
Heat 1 minute 10 seconds on full power, then 8 minutes on low.
Drain the water by pouring into a sieve.
Spread the beans between paper towel and roll to dry.
Put the beans into a very small bowl, add 1 half teaspoon canola oil and
1 half pinch salt and mix.




20090906e
20090904f
20090504b
title: Bean boiled
Put 1 eighth cup lentils and 1 quarter cup water into a mug.
Heat 1 minute 10 seconds on full power, then 8 minutes on low, or in a 600 watt oven heat, covered on full power for 2 minutes, then heat on low for 8 minutes.
Drain the water by pouring into a sieve.
Spread the beans between paper towel and roll to dry.
Put the beans into a very small bowl, add 1 half teaspoon canola oil and
1 half pinch salt and mix.
For version using blackeyed peas see 20090904f









20091203f
20091024f
20090920f
20090906e
20090904f
20090504b
title: Bean boiled
Either:

1. Put 1 eighth cup lima beans and 1 cup water into a metal pan.
Heat on a cook top until boiling.
Reduce heat to low and heat until softened, about 60 minutes.

Drain the water by pouring into a sieve.
Spread the beans between paper towel and roll to dry.
Put the beans into a very small bowl, add 1 half teaspoon canola oil and
1 pinch salt and mix.
For version using blackeyed peas see 20090904f







20110831c already tested good
bean sugar salt
1 half cup boiled or canned beans
1 teaspoon sugar
2 pinches salt

If using dried beans and metal pan:
[
Put 1 eighth cup beans in a sauce pan with 3 quarters cup water.

Heat on a stove top on high until boiling, about 6 minutes, reduce heat
to low.

When beans have softened, about 1 hour, pour the beans into a strainer and discard water.
]

If using blackeyed peas:
[
Put 1 eighth cup blackeyed peas in a sauce pan with 1 half cup water.

Heat on a stove top on high until boiling, about 3 to 4 minutes,
reduce heat to low, heat 20 minutes.

When beans have softened, pour the beans into a strainer and discard water.
]

If using split peanuts or lentils:
[
Put 1 eighth cup peanuts in a sauce pan with 3 eighths cup water.

If using dried bell pepper pieces, add 1 tablespoon bell
pepper and 1 eighth cup water.

Heat on a stove top on high until boiling, about 3 to 4 minutes,
reduce heat to low, heat 15 minutes.

When the peanuts have softened, pour the peanuts into a strainer and discard water.
]

Pour beans/water into a strainer to elimate water.

Combine all ingredients in a portion bowl.

Good; prominent bean flavor, mildy: salty, sweet; softly chewy






20081127a (requires 1 or 2 cup food processor or blender)
20081015f
title: bean pate
title: bean oil
2 tablespoons black bean flour
2 teaspoons canola oil
1 pinch salt
2 teaspoons water
Mix in 4 inch bowl:

2 tablespoons black bean flour, 1 tablespoon water,
and 1 pinch salt.
Heat 60 seconds in 600 watt microwave or 40 seconds

in a 1000 watt oven.
Break/chop the biscuit into pieces appropriate for your
1 or 2 cup food processor or blender.

Process into a fine crumb.

Put the crumb into a mixing and/or portion bowl.
Add 1 tablespoon oil and mix with a spoon until uniform.






20081128a
20081127a (requires 1 or 2 cup food processor or blender and a
  coffee grinder)
20081015f
title: bean pate
title: bean oil
2 tablespoons black bean flour
1 tablespoon canola oil
1 pinch salt

2 teaspoons water
Mix in a 4-inch bowl:
2 tablespoons black bean flour, 1 tablespoon water,
and 1 pinch salt.

Heat 1 minute 15 seconds in 600 watt microwave or 50 seconds
in a 1000 watt oven.



Break/chop the biscuit into pieces appropriate for your
1 or 2 cup food processor or blender.
Process into a fine crumb.
Grind the crumb into a powder in a coffee grinder set on finest.

Put the powder into a mixing and/or portion bowl.
Add 1 tablespoon oil and mix with a spoon until uniform.







20081127c
20081127a (requires 1 or 2 cup food processor or blender)
20081015f
title: bean pate
title: bean water
2 tablespoons black bean flour
2 teaspoons canola oil
1 pinch salt
2 teaspoons water




Mix in 4 inch bowl:
2 tablespoons black bean flour, 1 tablespoon water,

and 1 pinch salt.
Heat 60 seconds in 600 watt microwave or 40 seconds

in a 1000 watt oven.
Break/chop the biscuit into pieces appropriate for your
1 or 2 cup food processor or blender.
Process into a fine crumb.

Put the crumb into a mixing and/or portion bowl.
Add 1 teaspoon oil and 2 teaspoons water and mix with a spoon until uniform.







20110430a
Beans oil sugar salt
1 half cup soaked or sprouted beans
  if using lima beans, pressure boil 1 hour and drain
  or:
 [
if using lima beans, add
  1 tablespoon sugar and 1 tablespoon oil and 2 pinches salt
 ]
1 teaspoon oil
1 teaspoon sugar
2 pinches salt

Put 1 half cup water into a metal pan or pressure cooker.

Place a steaming rack in the pan or cooker.

Into a 1-cup or so metal bowl put:
1 half cup beans and 1 eighth cup water.

If using metal pan, heat until boiling, reduce heat to low, cover,
heat 30 minutes.

If using pressure cooker, heat to full pressure, reduce heat to
one quarter, heat 20 mintues, turn off heat, let cooker sit on
burner for 5 minutes.

If using 1 tablespoon plus 1 teaspoon sugar, 1 tablespoon plus
1 teaspoon oil and 1 eighth teaspoon salt:
good, moderately sour/sweet; mild lima bean flavor; 
slightly: salty, starchy; slightly lumpy pudding consistency.
try pressure boiling lima beans in 2 cups water, drain, do not
add extra oil, sugar, salt

If pressure boiling lima beans 1 hour 20 minutes and draining,
1 teaspoon oil, 1 teaspoon sugar, 2 pinches salt:
good, mildly to moderately: sweet, salty; mild bean flavor;
pudding or dip consistency.



20100506b
title: bean ice cream
ice cream bean
Put into a 1 or 2-cup blender or processor:
1 quarter cup boiled or canned beans
1 tablespoon vanilla ice cream
2 pinches salt

Process until smooth, about 4 minutes.

good, mildly: sweet, salty, bean flavored; slightly
ice cream flavored; medium thick liquid.


20110120d
title: bean peanut
2 teaspoons roasted peanut butter
1 quarter cup soaked or sprouted skinless peanuts, measured after soaking (this trial)
  or 1 quarter cup soaked or sprouted beans
2 teaspoons sugar
3 pinches salt

Put 1 quarter cup peanuts and 1 quarter cup water into a tall mug.

Cover, heat until boiling, 1 minute in a 1000 watt microwave oven,
reduce heat to low, heat 8 minutes..

Put into a 1-cup processor or blender:
2 teaspoons peanut butter
1 quarter cup soaked or sprouted beans
2 teaspoons sugar
3 pinches salt
2 tablespoons water

Process until smooth, about 3 minutes.

If boiling kidney beans 8 minutes in microwave oven:
good, prominently salty; mild to moderate peanut butter flavor, sweetness; mildly starchy; stiff pudding consistency.
slightly more bitter than optimum, could try using beans boiled longer or
peanuts, or garbanzos or fava

If boiling peanuts beans 8 minutes in microwave oven:


try with beans heated at full pressure in pressure cooker for 30 minutes.



20110301a
bean peanut
1 half cup soaked soy bean, boiled 1 hour and drained
1 tablespoon light roast soy butter
  plus 1 tablespoon dark roast peanut butter
  or 2 tablespoons light roast peanut butter
  or 1 eighth cup skinless peanuts
    plus 1 tablespoon canola oil
    plus 1 eighth teaspoon molasses
  or 1 eighth cup lightly roasted skinless peanuts
    plus 1 tablespoon canola oil
  or 1 tablespoon dark roast peanut butter
    plus 2 tablespoons non roasted, no hull sunflower
      seed
1 tablespoon sugar
1 eighth teaspoon salt if peanut butter has no added salt
2 pinches salt if peanut butter is lightly salted
no salt if peanut butter has normal salt

Place 1 half cup soaked soybeans and 2 cups water into
a metal pan.

Heat on a cooktop until boiling, reduce heat to low,
cover, heat 1 hour.

Pour the bean/water into a strainer to eliminate water.

If using  a metal pan or
pressure cooker:
[
Put 1 half cup water into a metal pan or 2- or 4-quart pressure cooker.

Put into a  1-cup metal bowl:
 if using, 1 half cup soaked or sprouted beans,
 
 1 eighth cup water.

Set the bowl in a 2- to 4-quart metal pan or 
pressure cooker.

Cover the bowl.


If using a metal pan, heat until boiling, cover,

heat 40 minutes.

If using pressure cooker, heat until full pressure,
reduce heat to 1 quarter, heat 20 mintues. 

Turn off heat, let the cooker sit on the burner for 5 minutes.
]

Put all ingredients into a 1- or 2-cup processor.

Run until smooth, about 5 minutes, if needed add 1 tablespoon
water at a time, just enough to get the mixture to flow
while processing.

For a complete meal could serve with bread with peanut
butter, and 5 ounces total vegetable and fruit.

Or serve with vegetable/seed mash on the side with
another serving of fruit and/or vegetable to make
5 to 6 ounces total fruit and vegetable.

If using 1 eighth cup California walnut
1 half cup soaked soybean
1 tablespoon light roast peanut butter
1 tablespoon sugar
1 eighth teaspoon salt:
good, moderately: salty, starchy; mildly: sweet, peanut
butter flavored; slightly: soy flavored, walnut flavored; peanut butter consistency.

could use 2 tbsp pnt bttr, no walnut for more peanut flavor

If using 1 half cup soaked soybean
2 tablespoon light roast peanut butter
1 tablespoon sugar
2 pinches salt:
, moderately: salty, starchy; mildly: sweet, peanut
butter flavored; slightly: soy flavored, walnut flavored; peanut butter consistency.

If using 1 half cup soaked soybean, not boiled and
not drained,
1 tablespoon light roast soy butter
1 tablespoon dark roast peanut butter
1 tablespoon sugar
2 packets aspartame
3 pinches salt:
good, prominently sweet; moderately: salty, starchy; mildly:  peanut
butter flavored; slightly: soy flavored; peanut butter consistency but not quite as smooth.
slightly stronger than optimum, might be better without the dark
roast peanut butter

If using 1 half cup boiled 1 hour and drained soybean
1 tablespoon light roast soy butter
1 tablespoon dark roast peanut butter
1 tablespoon sugar
2 packets aspartame
3 pinches salt:
good, prominently sweet; moderately: peanut butter flavored;
mildly: salty, starchy; peanut butter consistency but not quite as smooth.


If using 1 half cup soaked soybean
2 tablespoons light roast peanut butter
1 tablespoon sugar
2 packets aspartame
3 pinches salt:


could use 1 quarter c walnut, 1 eight teaspoon plus 2 pinches salt, no peanut for walnut flavor