recipes_for_vegetables/tomato recipes
For the purposes of these recipes, 1 pinch salt is equal to 1/32 teaspoon or
about .15 grams or an amount the size of 3 grains of wheat or rice.



Rolled oats and tomato:
1/2 cup rolled oats
1 cup water
1 small tomato cut into small cubes
1/8 cup raisins
1/4 cup coarsely chopped English walnuts

Put the oatmeal and water into a large, microwave-safe bowl. 

Microwave on full power for 5 minutes. 

The bowl needs to be very large because the oatmeal will rise up while cooking. 

Remove the bowl from the oven. 

Add all other ingredients and stir. 

Very good on cold mornings.






Tomato pumpkin nut salad:

1/4 cup diced stewed tomato
  or 2 ounce fresh tomato
  or 1 ounce extra tangy tomato
  or 1 tablespoon tomato sauce
1/4 cup raw pumpkin, 1 half cup after becoming slaw in food processor
  or 2 ounces acorn squash
  or 1 quarter cup canned pumpkin puree
1/8 cup chopped California walnuts
2 teaspoons vegetable oil
2 teaspoons sugar
if stewed tomato is unsalted, add 3 pinches salt

Remove the peel from pumpkin to yield 2 ounces.

Chop the nut and pumpkin in a food processor until a fine slaw consistency is obtained.

Combine all the ingredients and toss.

Makes 1 large servings or 2 medium servings that each would make over half a meal. 

The rest of the meal could be something such as a piece of bread and 
a small serving of baked beans or peanuts.




20050120
01-20-05
Tomato pumpkin nut peanut salad:

1/4 cup diced stewed tomato
  or 2 ounce fresh tomato
  or 1 ounce extra tangy tomato
  or 1 tablespoon tomato sauce
1/4 cup raw pumpkin, 1 half cup after becoming slaw in food processor
  or 1 quarter cup canned pumpkin puree
1/8 cup chopped California walnuts
  or 1/8 cup non roasted, no hull sunflower seeds
1/8 cup raw peanut meal
  or 1 eighth cup blanched skinless peanuts
2 teaspoons vegetable oil
2 teaspoons sugar
if stewed tomato is unsalted, add 3 pinches salt

Put walnuts into a 1- or 2-cup processor.

If using, add 1 eighth cup peanuts.

Process the walnuts (and peanuts) into a fine crumb or coarse powder.

Put the walnut meal into a mixing and/or portion bowl.

Remove peel from pumpkin to yield 2 ounces.

Chop the pumpkin in a food processor until a fine slaw consistency is obtained.

Add the stewed tomato to the processor with the pumpkin and run again
until the pumpkin is as fine as desired.

Combine all the ingredients and toss.

Makes a light before bed meal or perhaps 3/4 of a supper. Would make a 
full meal if served with a cookie or half of a sandwich.







20070223
Tomato pumpkin grain seed pea salad:

1/8 cup diced stewed tomato
  or 1 ounce fresh tomato
  or 1 half ounce extra tangy tomato
  or 1 to 2 teaspoons tomato sauce
1/4 cup raw pumpkin, 1 half cup after becoming slaw in food processor
  or 1 quarter cup canned pumpkin puree
  or 2 ounces mild carrot
  or 1 half ounce strong flavored carrot plus 2 ounces mild vegetable such
    as cucumber, zuccini, mild pumpkin, acorn squash
1/4 cup rolled oats
1/8 cup non roasted, no hull sunflower seeds
  or 1/8 cup chopped California walnuts
1/8 cup thawed frozen peas
  or 1/8 cup raw peanut meal
  or 1 eighth cup blanched skinless peanuts
2 teaspoons vegetable oil
2 teaspoons sugar
if stewed tomato is unsalted, add 3 pinches salt

Process the seeds and oats together into a fine crumb or coarse powder.

Put the seed/oat meal into a mixing and/or portion bowl.

Remove peel from pumpkin or squash.

Chop the pumpkin or squash in a food processor until a fine 
slaw consistency is obtained.

Add the stewed tomato to the processor with the squash and run again
until the squash is as fine as wanted.

Combine all the ingredients and toss.

Makes a portion large enough for a whole meal 

Makes a light before bed meal or perhaps 3/4 of a supper. Would make a 
large meal if served with an ounce or so fruit and perhaps an ounce or so meat.







20080131
Tomato spinach bean chestnut grain

3 tablespoons chestnut flour
1/8 cup kidney bean flour (red bean this trial)
2 teaspoons tomato powder
1/8 cup spinach powder
1 tablespoon whole wheat flour
2 teaspoons sugar
1 pinch salt
2 teaspoons canola oil

Mix 1/8 cup bean flour, 3 tablespoon chestnut flour and 3 tablespoons water 
in a microwaveable dish that can be covered.

Heat until boiling, in a covered dish a microwave oven, 1 minute 15 seconds
in a 1000 watt oven.

Uncover the container and set the hot container in cold water to 
cool for a few minutes.

Into a dry 2 cup food processor put:
 1 tablespoon whole wheat flour,
 2 teaspoons tomato powder,
 2 tablespoons spinach powder,
 2 teaspoons sugar, and
 1 pinch salt.
 
Break the bean curd into 1 inch pieces.

Add the cooled bean curd.

Run until uniform, about 30 seconds.

Mixture should have a crumb consistency.

Put the mixture into a mixing and/or portion bowl.

Add 2 teaspoons canola oil and mix until uniform.

Serve with a small side of fruit or vegetable to make a complete light meal.

3 ounces of collards kraut and 1/2 banana would go well for a large meal.

Good especially because it is a different, new flavor/texture, similar
to basil flavor.









20080524
  similar to 20080524x which uses dried whole beans and grain flour and
    fresh or frozen spinach, fresh pumpkin and sunflower seeds
Tomato spinach squash grain seed and potato grain bean

Potato grain bean moist biscuit ingredients:
1/4 cup water
2 tablespoons (.8 ounce) kidney bean powder
  or 2 tablespoons other bean powder
  or 2 tablespoons split pea powder
2 tablespoons (.4 ounce) flax seed meal plus 1 tablespoon fine ground wheat bran
  (exceeding about 4 tablespoons bran in a 24 hour period may cause diarrhea)
  or 2 tablespoons whole grain flour
2 teaspoons (.3 ounce) canola oil
2 teaspoons (.3 ounce) sugar
3 ounces potato
1 pinch salt in cake
total: 6 ounces, 3.4 ounces water


In pate:
1 tablespoon powdered spinach
  or 1 tablespoon powdered swiss chard
1 tablespoon acorn squash powder
  or 1 tablespoon pumpkin powder
2 tablespoons nut or seed butter such as tahini
  or 1/4 cup sunflower seed meal (1 1/2 ounces)
  or 1/4 cup raw sunflower seeds 
  or 1/8 cup 30 percent oil unroasted sunflower seed butter
2 teaspoons olive or canola oil
1/2 teaspoon tomato powder
  or 1 teaspoon tomato sauce
1 tablespoon whole wheat flour 
1 tablespoon sugar
3 pinches salt

Peel 3 ounces potato. 

Cut the potato into 1/4 inch pieces.

Put into a 1-cup food processor or blender:    
 1 ounce potato pieces,
 1 eighth cup water, and
 1 tablespoon wheat bran.

Run until desired smoothness is achieved, perhaps 1 to 2 minutes.

Put the potato slaw into a mixing bowl.

To the bowl with the potato add:
 2 tablespoons flax meal, 
 1/8 cup bean powder,
 2 teaspoons oil, and
 1 pinch salt.

Mix until uniform.

Pour the mixture onto a plate.

Form into a flattened donut shape with a 2 inch diameter hole.

Heat 4 minutes 40 seconds on full power.

----------------------------------------------------
Math:
plus 5 seconds for oven to start heating
plus 20 seconds to heat dishes
To heat to boiling: 6 ounces ounces X 20 equals 120 seconds.
Dry weight is total weight minus total water (6 - 3.4) equals 2.6 ounces
Water to leave in is (30 parts water)/(70 parts dry weight) times dry weigth =
3/7 X 2.6 equals 1.1 ounce.
Water to remove is total water minus water to leave in (3.4 - 1.1) 
  equals 2.3 ounces.
To evaporate excess water: 2.3 water X 46 equals 106 seconds.
Plus  to replace heat losses to air: 106/60 times 12 = 21 seconds
  plus 21/60 X 12 = 4 for a total of 25 seconds.
  (assumes final product is about 30 percent water, looses are 12 seconds
for each minute of boiling temperature for heat loss to air)
------------------------------------------------


Into the mixing bowl put:
 1 tablespoon  spinach powder,
 1 tablespoon squash powder, 
 1/8 cup sunflower seed butter, 
 1/2 teaspoon tomato powder,
 1 tablespoon sugar,
 2 teaspoons oil,
 1 tablespoon wheat flour, and
 3 pinches salt.

Mix until uniform.

Spread the Tomato spinach pate on the Potato bean biscuit.

Cut the biscuit loose from the cake with a knife to make eating easier.

Cut into 6 to 8 pieces.

Pick up to eat.

The biscuit and pate together make a large meal by itself. If making
the biscuit only, For a large meal serve with a raw vegetable
such as a carrot or a couple slices of yam and a piece of fruit such
as 1/2 apple, and, perhaps, side dishes of an ounce or so of meat
and a handful of nuts such as raw cashews, almonds, or pumpkin seeds.

Potato cake - moderate potato flavor, slightly bitter, moist biscuit/
muffin texture/consistency.

Cake and pate - robust spinach flavor, moderate tomato flavor,
modereately tangy, pleasantly oily and starchy.
 
Spinach pate - maybe too strong to be delicious if eaten by itself, 
If eating by itself try 2 tablespoons grain flour instead of 1 tablespoon
or add 1 tablespoon lightly roasted peanut butter.







20080524x
Tomato spinach seed grain paste and Potato bean grain

Ingredients in Potato grain bean mash:
2 tablespoons (.8 ounce before boiling, 2 ounces after boiling) dried beans, 
  or 1 quarter cup canned beans
2 tablespoon (.6 ounce) whole wheat flour
2 teaspoons (.3 ounce) canola oil in cake
3 ounces potato
2 teaspoons (.3 ounce) sugar
2 pinches salt in cake
1 eighth cup water (this is water left from boiling beans and potato)
total: 7.2 ounces, 4.6 ounces water

Ingredients in paste:
1 ounce spinach
1 ounce butternut squash
  or 1 ounce canned pumpkin puree
3 tablespoons sunflower seeds
  or 1/8 cup nut or seed butter
2 teaspoons olive or canola oil
1 ounce tomato
1 tablespoon whole wheat flour 
1 tablespoon sugar
0 to 3 packets apartame sweetner to taste
3 pinches salt
1 quarter cup water
total: 7.1 ounce, 4.5 ounces water

If using dried whole beans:
[
Into a metal pan put 1/8 cup dried beans and 5 eighths cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, heat until 
beans are soft and mild, 1 hour.
]

If using dried whole beans and raw potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

When beans have boiled 40 minutes, add the potato to the pan of beans.
]

Put into a 2 cup or larger blender:
 1 tablespoon grain flour,
 2 teaspoons oil, and
 1 pinch salt.

When the potato/beans are done heating, set the pan in cold water to cool for 
a couple of minutes so blender is not damaged by heat.

Pour/spoon the beans/potato/water into the blender.

Run until desired smoothness is achieved, perhaps 2 to 3 minutes.

Add 0 to 3 packets apartame sweetner, according to taste.

Divide the batter equally into 3 4-inch diameter 1-cup or larger microwaveable bowls.

Arrange the bowls in a cirlce around the center of a microwave oven.

Heat until thickened to a mash consistency, 4 minutes 45 seconds on 
full power in a 1000 watt microwave oven or 
in a 600 watt oven, heat 8 minutes.

----------------------------------------------------
Math:
Plus 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 7.2 ounces ounces X 20 equals 144 seconds.
Dry weight is total weight minus total water (7.2 - 4.6) equals 2.6 ounces.
Water to leave in is (50 parts water)/(50 parts dry weight) times dry weight = 
1/1 X 2.6 equals 2.6 ounces.
Water to remove is total water minus water to leave in (4.6 - 2.6) 
  equals 2 ounces.
To evaporate excess water: 2 ounces water X 46 seconds per ounce equals 92 seconds.
Plus  to replace heat losses to air: 92/60 times 12 = 18 seconds
  plus 18/60 X 12 = 4 for a total of 22 seconds.
  (assumes apple and cilantro is 90 percent water, .44 ounce water will be
left in biscuit so final product is about 10 percent water, looses are 5 seconds for
heating to start, 20 seconds to heat dishes, and 12 seconds
for each minute of boiling temperature for heat loss to air)
------------------------------------------------

Into the mixing bowl put
 1 ounce spinach,
 1 ounce squash,
 3 tablespoons (1 ounce) sunflower seed, 
 1 ounce tomato,
 1 tablespoon (.5 ounce) sugar,
 2 teaspoons (.3 ounce) oil,
 1 tablespoon (.3 ounce) wheat flour,
 3 pinches salt, and
 1 quarter cup water.

Run until smooth, about 4 minutes.

To serve, pour the blenders contents into a bowl or mug.

Makes enough for a complete meal.

Potato grain bean -  moderate potato flavor, slightly bitter, mash consistency.

Tomato spinach, moderately: bittersweet, tangy; mildly: starchy salty; 
slightly spinach flavored, tomato flavored; thin pudding consistency.





20080524x2
Tomato spinach squash grain seed paste and rutabaga grain bean

Ingredients in Rutabaga grain bean cake:
2 tablespoons (.8 ounce before boiling, 2 ounces after boiling) dried beans, 
  or 1 quarter cup canned beans
1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon (.3 ounce) non roasted, no hull sunflower seed
  or 2 teaspoons nut or seed butter such as tahini
  or 2 teaspoons (.3 ounce) canola oil
3 ounces mild rutabaga
  or 3 ounces potato
2 teaspoons (.3 ounce) sugar
1 eighth teaspoon salt in cake
2.5 ounces water (this is water left from boiling beans and potato)
total: 8.4 ounces, 6.1 ounces water

Ingredients in Tomato spinach squash grain seed paste:
1 ounce spinach
1 ounce mild butternut squash
  or 1 half ounce strong flavored butternut squash
  or 1 ounce canned pumpkin puree
3 tablespoons sunflower seeds
  or 1/8 cup nut or seed butter
2 teaspoons olive or canola oil
  or 1 tablespoon extra sunflower seed
1 ounce tomato
1 tablespoon whole wheat flour 
1 tablespoon sugar
3 packets apartame sweetner, or to taste
3 pinches salt
1 quarter cup water
total: 7.1 ounce, 4.5 ounces water

If using dried whole beans:
[
Into a metal pan put 1/8 cup dried beans and 1 cup
water.

Heat on a cooktop until boil, reduce heat to low, cover, 
heat until beans are soft and mild, 1 hour and 20 minutes.
]

If using dried whole beans and raw potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

When beans have boiled 40 minutes, add the potato to the pan of beans.
]

If using canned beans and potato:
[
Remove peel from potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 1 half cup water plus 1 tablespoon into a metal pan.

Heat on a cook top until boiling, reduce heat to low, heat 30 minutes.
] 

If using rutabaga:
[
Remove outer rind from rutabaga.

Cut 3 ounces rutabaga into 1 quarter inch thick slices.

Put the slices and 3 cups water into a metal pan or
pressure cooker.

If using peanuts or blackeyed peas, add them to the 
rutabaga/water combination.

Heat on a cooktop until water in pan is boiling or 
pressure cooker is full pressure.

Reduce heat to low.

If using a metal pan, heat 30 minutes.

If using a pressure cooker heat 15 minutes.

Put into a 2 cup or larger blender:
 1 tablespoon grain flour,
 1 tablespoon sunflower seed,
 if using potato, 2 teaspoons sugar,
 if using rutabaga, 1 tablespoon sugar, and
 1 eighth teaspoon salt.

If using potato:
When the potato/beans are done heating, 
set the pan in cold water to cool for a couple of minutes
 so blender is not damaged by heat.

If using rutabaga and dried beans:
[
Pour rutabaga/beans/water into a strainer to eliminate water.
Discard water.
Add 1 quarter cup water to processor or 3 eighths cup water
to the blender.
]

Pour/spoon the beans/potato/water into the blender.

Run until desired smoothness is achieved, perhaps 2 to 3 minutes,.

Add 0 to 3 packets apartame sweetner, according to taste.
(3 packets added this trial)

Either:
[
1. Eat the batter as is.
]

Or:
[
Divide the batter equally into 3 4-inch diameter 1-cup or larger 
microwaveable bowls.

Arrange the bowls in a cirlce around the center of a microwave oven.

Heat until thickened to a mashed potato consistency, 5 minutes
45 seconds on full power in a 1000 watt microwave oven, or in a 600 watt oven,
heat 9 minutes 35 seconds.

----------------------------------------------------
Math: 
plus 5 seconds for oven to start heating
plus 20 seconds to heat dishes
To heat to boiling: 8.4 ounces ounces X 20 equals 168 seconds.
Dry weight is total weight minus total water (8.4 - 6.1) equals 2.3 ounces
Water to leave in is (60 part water)/(40 part dry weight) times dry weight = 
3/2 X 2.3 equals 3 ounces.
Water to remove is total water minus water to leave in (6.1 - 3.4) 
  equals 2.7 ounces.
To evaporate excess water: 2.7 ounces water X 46 seconds per ounce equals 124 seconds.
Plus  to replace heat losses to air: 124/60 times 12 = 25 seconds
  plus 25/60 X 12 = 5 for a total of 30 seconds.
  (assumes apple and cilantro is 90 percent water, .44 ounce water will be
left in biscuit so final product is about 10 percent water, looses are 5 seconds for
heating to start, 20 seconds to heat dishes, and 12 seconds
for each minute of boiling temperature for heat loss to air)
------------------------------------------------
]

Into a 1-cup or larger processor put:
 1 ounce spinach,
 1 ounce squash,
 3 tablespoons (1 ounce) sunflower seed, 
 1 ounce tomato,
 1 tablespoon (.5 ounce) sugar,
 2 teaspoons (.3 ounce) oil
   or 1 tablespoon sunflower seed,
 1 tablespoon (.3 ounce) wheat flour,
 3 packets aspartame
 3 pinches salt, and
 1 quarter cup water.

Run until smooth, about 4 to 6 minutes.

To serve, pour the blenders contents into a bowl or mug.

Makes enough for a large meal, perhaps add a side of
Blueberries And Strawberries or any kind of fruit.

The paste and drink together make a large meal. If making
the paste only, for a large meal serve with a raw vegetable
such as a carrot or a couple slices of yam and a piece of fruit such
as 1/2 apple, and, perhaps, side dishes of an ounce or so of meat
and a handful of nuts such as raw cashews, almonds, or pumpkin seeds.

Tomato spinach, moderately: bittersweet, tangy; mildly: starchy salty; 
slightly spinach flavored, tomato flavored; thin pudding consistency.

Rutagaba; mild to moderate: sweetness; mild: rutabaga
flavor, starchiness, saltiness; slightly bean flavored;
very thick liquid or pudding consistency.






20070909
Hummus, tomato bell pepper grain seed bean

1/4 cup chickpea flour
  or 1 quarter cup fava or lentil flour
  or 1 quarter cup boiled or canned beans
2 tablespoons nut or seed butter such as raw tahini
1 tablespoon whole wheat flour
1/8 teaspoon or 6 dropslemon juice
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 ounces red sweet bell pepper
2 ounces fresh mild tomato
  or 1 ounce extra tangy tomato
  or 1 to 2 teaspoons tomato sauce
1 tablespoon sugar

If using chickpea flour:
[
Mix the water and chickpea flour.

Heat, covered, in a 1000 watt microwave oven on full power for 1 minute 40 
seconds.

Put the hot container in a pan of cold water to cool for about 5 minutes.
]

Put the bell pepper into a 1- or 2- cup food processor.

Run until a slaw is produced.

Put the slaw into a mixing and/or portion bowl.

Don't bother rinsing the food processor.

Into the processor put the tahini, oil, lemon juice, and salt.

Add the cooled chickpea mixture to the processor or boiled or
canned beans.

Add 1/8 cup water.

Run until desired smoothness is achieved, perhaps 1 minute.

If mixture doesn't flow when processing add 1 tablespoon water at a time,
just until mixture flow.

Put the processor contents into the bowl with the bell pepper slaw.

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Toss.

Taste, if desired, add aspartame or sucralose sweetener.

Makes 2 servings each of which is good for about 1/2 of a light meal or 
1/3 of a large meal. Or use as a single serving for a entire light meal
or 2/3 of a large meal.













20070915
Tomato bell pepper grain seed bean hummus
1/4 cup chickpea flour
  or 1 quarter cup fava or lentil flour
  or 1 quarter cup boiled or canned beans
2 tablespoons nut or seed butter such as raw tahini
1 tablespoon whole wheat flour
1/8 teaspoon or 6 dropslemon juice
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 ounces red sweet bell pepper
2 ounces fresh mild tomato
  or 1 ounce extra tangy tomato
  or 1 to 2 teaspoons tomato sauce
1 tablespoon sugar

If using chickpea flour or other bean flour:
[
Mix 1 quarter cup plus 1 tablespoon water and bean flour.

Heat, covered, in a 1000 watt microwave oven on full power for 1 minute 40 
seconds, then reduce power to low and heat 8 minutes.

Put the hot container in a pan of cold water to cool for about 5 minutes.
]

Put the bell pepper into a food processor.

Run until a slaw is produced.

Put the slaw into a mixing and/or portion bowl.

Chop the pea cake into 5/16 inch pieces.

Combine the pea cake, tahini, oil, sugar, salt and bell pepper slaw.

Mix.

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Toss.






20070919
20070918c
20070909
Hummus bell pepper tomato potato

1 ounce fresh tomato
1 ounce red, orange, or yellow sweet bell pepper
1/4 cup water
1/4 cup chickpea flour
2 ounces fresh new potato
2 tablespoons raw tahini
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/2 teaspoon lemon juice
1/2 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon salt

Mix the water and chickpea flour.

Peel the potato.

Cut the potato into 1/2 inch pieces.

Add the potato to the chickpea/water mixture.

Heat, covered, in a 1000 watt microwave oven on full power for 2 minutes 
  20 seconds.

Put the hot container in a pan of cold water to cool for about 5 minutes.

Remove seeds and stem from the bell pepper.

Into the processor put the bell pepper, tahini, oil, lemon 
 juice, sugar, and salt.

Add the cooled chickpea mixture to the processor.

Add 1/8 cup water.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mixture doesn't flow when processing add 1 tablespoon water at a time,
until mixture flow.

Put the processor contents into a mixing and/or portion bowl.

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Toss.

Makes 1 to 2 servings, a whole recipe would make a large meal.

If used as two servings add a side dish such as a small muffin, trail mix, or
fruit.





20071009
  similar 20071013a which processes bell pepper and potato
  into a smooth puree
Hummus bell pepper tomato potato

1 1/2 ounces bell pepper.
1/2 cup water
1/4 cup chickpea flour
2 ounces potato (new potato this trial)
2 tablespoons raw tahini
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/2 teaspoon lemon juice
1/2 teaspoon sgr
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 ounces fresh tomato

Cut the bell pepper into 1/2 inch pieces.

Put the bell pepper into a microwaveable bowl.

Add 1/2 cup water.

Heat on full power for 3 minutes, then 4 minutes on low (15 percent)
power.

Peel the potato, cut into 1/2 inch pieces.

Add the potato to the bowl with the bell pepper.

Add the chickpea powder to the bowl.

Stir.

Heat until boiling hot, about 1 minute 30 seconds.

Put the hot mixture into a metal pan.

Set the metal pan in cold water to cool for several minutes.

Into the processor put the tahini, oil, lemon 
 juice, sugar, and salt.

Add the cooled chickpea/bell pepper/potato mixture to the processor.

Add 1/8 cup water.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mixture doesn't flow when processing add 1 tablespoon water at a time,
until mixture flow. (none added this trial)

Put the processor contents into a mixing and/or portion bowl.

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Toss.

Makes 1 serving large enough for a large meal

Has a pretty bright light green color.

Before adding the garlic powder and flour, it tastes a lot like roasted
 peanut butter.








20071013a
Hummus bell pepper tomato potato grain seed bean

1 ounce bell pepper.
1/8 cup chickpea or fava bean flour plus 3 tablespoons water
  or 1 quarter cup boiled or canned beans
2 ounces fresh new potato
2 tablespoons nut or seed butter such as tahini
  or 3 tablespoon non roasted, no hull sunflower seeds
  or 1 quarter cup California walnuts plus 1 teaspoon sugar
1 tablespoon whole wheat flour
1 tablespoon non roasted, no hull sunflower seed
  or 1 tablespoon canola oil
1 tablespoon sugar
optional: 3 packets aspartame
1/8 teaspoon plus 2 pinches salt
2 ounces fresh tomato 

Peel the potato to yield 2 ounces.

Cut 1 ounce bell pepper and 2 ounces potato into pieces appropriate for
your 2-cup or larger food processor.

Put into a 2 cup or larger processor:
 1 ounce bell pepper,
 2 ounces potato,
 1 tablespoon whole wheat flour,
 if using, 1/8 cup chickpea flour plus 3 tablespoons water
 if using, 1 quarter cup boiled or canned beans
 4 tablespoons (1 quarter cup) sunflower seeds
 1 tablespoon sugar
 optional: 3 packets aspartame (tested with 3 packets aspartame)
 1/8 teaspoon plus 2 pinches salt
 1 quarter cup water

Process into a smooth batter, about 4 minutes.

Place the batter into a 3-cup or larger microwaveable bowl.

Heat, covered, on full power until boiling hot, about 3 minutes 
30 seconds in a 1000 watt oven, then 6 minutes on low (15 percent)
power to make the bell pepper mild.

Cut 2 ounces tomato into 1/4 inch pieces.

Add the tomato to the bowl with the hummus/bell pepper mixture.

Makes 1 serving large enough for a light meal, can also be
used as a dip for raw vegetables such as broccoli, cauliflower, sweet
potato, carrot and even butternut squash.

Has a pretty light green color.

Prominently bittersweet, tangy; moderately tomato flavored;
mildly bell pepper flavored, starchy, salty; 
slightly: potato flavored, biting; 
mash consistency.








Meatballs and tomato soup
Makes about 4 servings.

1 half pound ground beef
1 half small onion, about 2 ounces of onion, chopped
1 egg
1 10 ounce can condensed tomato soup

Mix the ground beef and egg. 

Mix in the chopped onion. If the onion is 
finely chopped, it will be somewhat
easier to mix with the ground beef.

Form balls about 1 inch across with
the ground beef.

Mix the condensed soup with a can full (about a cup) of water
in a 1 1/2 quart glass casserole dish.

Place the meatballs in the casserole dish. 

Cover and heat on full power for 10 minutes in a microwave oven.
 
Stir and heat 10 more minutes.





20110103a
Beans and potatoes with tomato soup

For 2 servings:
3/4 cup raw soaked kidney beans
1 10 ounce can condensed tomato soup
  or 8 ounces fresh mild tomato
    plus 4 ounces apple
    plus 1 quarter cup whole grain flour
    plus 3 tablespoons sugar
    plus 4 packets aspartame
8 oucnes potatoes
8 ounces mild carrots
1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons canola oil

For 1 serving:
1 eighth cup raw soaked kidney beans
2 ounces canned condensed tomato soup
  or 2 ounces fresh mild tomato
    plus 1 half ounce apple
    plus 1 tablespoon whole grain flour
    plus 2 teaspoons sugar
    plus 1 packet aspartame
2 ounces potatoes
2 ounces mild carrot
2 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon nut or seed butter such as tahini
  or 2 teaspoons canola oil

Instructions for 1 serving:

Remove peel from potato to yield 2 ounces.

Chop potatoes and carrot into 3/4 inch pieces.

Put potato and 1 quarter cup water into a microwaveable bowl.

If using soaked or sprouted beans, add 1 quarter cup beans to the bowl.

If using, add 1 tablespoon grain flour and stir.

Heat covered until the mixture is boiling throughout, 2 minutes 15 seconds
in a 1000 watt if using soaked or sprouted beans or about 1 minute 20 seconds
if not using soaked or sprouted beans.

Heat on low for 8 minutes.

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

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

Run until smooth, about 4 to 6 minutes.

For me, this goes well with a side dish of granola
or trail mix. Or for each serving put 1/2 cup
of cornflakes into a heavy plastic bag. Crush the
cornflakes and put them onto a plate or into a
large serving bowl. Spoon the bean/potato/soup
mixture on top of the cornflakes.







Beans and potatoes with tomato soup, Version 3:
Makes 2 very large servings.

This soup is served lukewarm. It has different textures than traditional
soups and stews. The shorter cook time leaves a little crunchiness in the 
potato and chewiness in the kidney beans. Half of the potato and all the
carrot remains uncooked. The raw potato and carrot
slaw  adds texture and mouth feel. Half the potato is cooked to cut down
on the harshness that raw potato has. Half is left raw in an attempt
to improve nutrition. The carrots' flavor is less 
noticeable because they are raw. If you prefer, add them before the soup
is heated. I suppose some vitamins would be destroyed, but who knows, 
cooking might make other vitamins more available. The carrots do not need 
to be peeled. Scrub them
thoroughly to remove any grit and cut out any places that are decayed.
If the potatoes have any sprouts, cut away a small amount of potato with
the sprout. The area around the sprout is higher in a chemical that is
irritating to the human digestive system.

Ingredients.
1/4 cup raw soaked kidney beans, soak about 24 hours
1 10 ounce can condensed tomato soup
2 medium potatoes (about 6 ounces total)
2 carrots, about 6 ounces total
1 tablespoon olive or canola oil
2 teaspoons sugar

Chop 1 and 1 half potatoes into pieces about 3/8 inch across.

Add to a very deep microwaveable dish that has a cover:
tomato soup, chopped potatoes, and beans. 
The deep dish is necessary to prevent boil over.

Stir.

Heat in a microwave oven until the mixture is boiling 
throughout (about 8 minutes, then cover and heat on low for 10 minutes.

Process carrots and the other half potato in food 
processor to a fine slaw. If necessary repeatedly lift the 
processor 1/4-inch and bang it down on the counter top to jar the
mixture into the path of the cutting blades so a fine texture is
obtained.

For extra crunchiness, allow the hot mixture to cool partially before adding
carrots and raw potato.

After the potato/soup/beans is done heating, stir carrot/raw potato and 
oil into potato/soup/bean mixture.

Goes well with a side dish of granola
or trail mix. 

Or for each serving put 1/2 cup
of cornflakes into a heavy plastic bag. 

Crush the cornflakes and put them onto a plate or into a
large serving bowl. 

Spoon the bean/potato/soup mixture on top of the cornflakes.

Makes 2 very large servings. It is possible to eat the entire amount of this recipe as 
a meal for one person but your digestive system has to give its entire 
attention to the task. I did that with no discomfort once when it 
had been 7 hours since my
last meal (and that was a light meal) and it was going to be 
another 6 waking hours and 6 sleeping hours
until the next meal. (It seems to me that digestion slows to about 1/2 speed 
when I sleep.) I did feel a little overfull and had more than usual gas the next
morning and didn't feel hungery until and 1/2 hour past my normal breakfast time.







20070411
Potato tomato carrot beans flour stew

1/8 cup dry kidney beans soaked in water for about 24 hours to yield
    about 1 quarter cup
  or 1 quarter cup boiled or canned kidney beans
1 medium potato (about 3 ounces after removing peel)
1/8 cup water
1/8 cup stewed tomatoes
  or 1 ounce apple
  or 1/2 teaspoon lemon juice
  or 1 teaspoon oj concentrate
1 half of a carrot (about 2 ounces) 
  or 2 ounces raw pumpkin
  or 2 ounces raw acorn squash
 1 tablespoon raw tahini plus 1 teaspoon canola oil
  or 1 tablespoon olive or canola oil
1 tablespoon sugar
2 pinches salt
1 tablespoon whole wheat flour

Scrub the potato and carrot to remove any grit.

Cut away any areas that might be decayed.

Remove peel from potato.

Cut off 1 third of the potato.

Cut the 2 third potato piece into 3 eighths inch pieces.

Add 1 quarter cup beans into a 3-cup microwaveable bowl (the beans should
be on the bottom to help keep them soft).

Add to the bowl: potato cubes and 1/8 cup water

Place a lid such as a plate on the bowl.

Microwave until the mixture reaches boiling:
if using raw kidey beans, add 1 tablespoon water to the bowl.

Heat 2 minutes on full in a 1000 watt microwave oven,
then heat 10 minutes on low; for a 600 watt oven heat 3 minutes 20 seconds on
high, then 10 minutes on low.

Let the mixture cool for 10 minutes.

Or put the bowl in cold water and stir for a minute or 

let sit for several minutes.

Put the carrot and the 1 third potato piece into a food processor.

Run the procesor until a fine slaw is produced.

Several times lift the processor a quarter inch and bang it down against
the ocuntertop to jar the carrot into the path of the cutting blades so
that a fine texture is produced.

Combine the carrot/potato slaw, tomato sauce, and oil.

Stir.

Combine all ingredients and mix.






Mush with hotdog and tomato

1/2 cup cornmeal
1 1/2 cup water
1/8 to 1/4 teaspoon salt
1 hotdog sliced into disks
1/2 tomato, about 2 ounces of tomato, cut into small pieces
  or 1/3 cup stewed tomatoes

Put the cormeal in a glass bowl.

Add 1/2 cup or so of the water. 

Stir until all the cornmeal is moistened. 

Add the rest of the water and stir again. 

Heat at full power in the microwave for 4 minutes. 

Stir to remove lumps. 

Add the hotdog slices. 

Heat 2 more minutes and stir again. 

Top with the tomatoes.

Makes 1 very large serving or 2 medium servings.






20091127f
tomato carrot top grain seed

1 ounce carrot top greens, cut off and discard leaf stem portions where no leafs are attached
1 ounce tomato 
  or 1 ounce apple
2 ounces pear
1 tablespoon (.4 ounce) flax seed 
1 eighth cup (.3 ounce) non roasted in the hull oil sunflower seeds
  or 1 tablespoon (.3 ounce) non roasted no hulls sunflower seeds
1 half cup (4 ounces) water (3.5 ounces remains in food before heating)
1 tablespoon (.4 ounce)  flax seed
2 tablespoons (.5 ounce) rolled oats, (this trial)
  or 1 tablespoon grain, or grain flour
1 eighth cup dried beans, peanuts, or fava bean flour
2 tablespoons (1 ounce) sugar plus 5 packets aspartame sweetner (this trial)
  or 5 tablespoons sugar
1 quarter teaspoon salt
3 eighths cup (3 ounces) water
12.8 ounces, 8.2 water

Cut 2 ounces carrot greens every 1 half inch.

Cut 1 ounce greens into 1 half inch pieces.

Either:
(1. Put the greens pieces and 1 cup water into a microwaveable bowl.

Heat on high power to boiling, about 1 minute 40 seconds in a 1000 watt microwave.
)

Or:
(2. Put the greens and 2 cups water into a metal pan and heat on full power 
on a cooktop, about 3 minutes.
) 

Press the greens down into the water.

Cover and heat on low for 40 minutes.

While the greens are heating:
Put into a 1 cup blender:
 1 eighth cup in the hull sunflower seeds and 1 half cup water.

Run the blender until the seeds have been pulverized into pieces 
less than 1 sixteenth inch, about 1 to 2 minutes.

Pour the mixture into a strainer placed over a bowl.

Use the bottom of a small tumbler or a large spoon to press as much 
liquid as possible through the strainer.

Squeeze remaining pulp in a hand held over the strainer to remove 
as much water as practical.

Discard any solids.

If a coffee grinder is available, grind together 1 tablespoon flax seed and 
1 tablespoon wheat grain, grind twice to get a fine texture.
 
If no coffee grinder is available, when blending flax with other ingredients as
instructed later, run the blender long enough to pulverize 
the flax and use grain flour or rolled oats instead of non ground grain.

After the greens have heated 40 minutes:

Pour the greens into a strainer to remove most of the water.

Dump the greens back into the heating pan.

Rinse with 2 to 3 cups water and strain again.

Either:
(1. Use a coffee press to remove as much water from the greens as possible. 
Continue pressing about 30 seconds.
Squeeze the greens in a hand to remove most of the remaining water.
)

Or:
(2. Sqeeze the greens in your hands to remove as much water as possible.
)

Try to squeeze out enough water to get
yield of 1 half ounce greens.

Or:
(3. Use a fine, 14 wires per inch minimum, 20 per inch better, strainer, force 
water out by pressing with a bowl about the same size
and shape as the strainer.

Mix the slaw with 2 cups water and strain and
press a second time, squeeze in a hand to get weight down to under about 1 ounce.
)

Into a two cup blender put:
 1 half ounce chopped and leached greens slaw,
 1 ounce tomato, 2 ounces pear,
 the sunflower seed water(4 ounces , 3.5 oz water),
 1 tablespoon (.1 ounce) whole grain flour,
 1 tablespoon (.4 ounce) ground flax seed,
 1 tablespoon (.3 ounce) fava bean flour
 4 tablespoons (1.5 ounce) sugar 
  or 2 tablespoons sugar plus 5 packets aspartame sweetner (1.1 ounce) ( this trial)
 1 quarter teaspoon salt
 1 half cup (4 ounces) water
 14.1 ounces, 9.2 ounces water

Run until smooth, about 6 to 8 minutes.

Either:
[
1. Eat the batter as is, warm in a microwave oven if desired, perhaps  1 minute or so.
]

Or:
[
2. Place a 4 inch round casserole dish at the center of an nine inch diameter 
glass piepan and pour the batter into the space around the center utensil.
Heat until almost dry, 12 minutes 25 seconds in a 1000 watt microwave oven.
If using a 600 watt oven, heat 20 minutes.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 14.1 ounces X 20 equals 282 seconds.
Dry weight is total weight minus water (14.1 - 9.2) = 4.9 ounces.
Water to leave in is 30/70 X 4.9 = 2.1 ounces.
Water to remove is total water minus water left in (9.2 - 2.1) = 7.1 ounces.
To remove excess water: 46 seconds per ounce X 7.1 = 327 seconds.
To replace heat lost to air during evaporation: 14 seconds per minute
 times 327/60 minutes = 76 plus 76/60 X 14 = 17 for a total of 93 seconds.
Assume .5 ounce greens that are 70 percent water, sunflower seed slurry after 
straining is 3.5 oucnes water and .5 ounce sunflower seed, pear is 70 
percent water, apple is 90 percent water.
-------------------------------------------
]

Spread the jam on the biscuit.

Has enough fiber, protein, and calories for an entire light meal.
Could serve with one of these: granola, cereal, a cookie or biscuit, pizza, 
or corn flakes or a piece of bread with spagetti sauce.
Could serve with 20090723f Grain seed crumb on the side

Definitely: bittersweet, tangy; moderate carrot top flavor, saltly; 
mildly: starchy, bitter; slightly biting; has some small 
particles of fiber and seed hull pieces.






Salty tomato hot drink

1 cup water
1 tablespoon thawed uncooked frozen tomato puree
 or canned tomato puree or juice
 or sphagetti or pizza sauce
1/4 teaspoon salt
1/8 teaspoon dried minced garlic (optional)
 or 1/8 teaspoon celery seed (optional)
1 teaspoon peanut butter or raw tahini (optional)

Add the salt to the water. Heat the water. 

While the water is heating: 
Crush the minced garlic or celery seed. This can be done in
a small cast iron skillet using a hammer as a pestel. Or use powder garlic or powdered 
celery seed. 

Add the powdered seed to the hot water. 

Put the nut butter in a small bowl. 

Add about a tablespoon of water. 

Microwave until the water is boiling.
 
Mix the nut butter and water until smooth. 

Add the crushed seed and nut butter mixture to the hot water.

If you want to reduce the salt in your diet, the salt can be left out or reduced in half.

The nut butter can be left out to reduce calories or lessen the amount of tooth 
decay and staining. Leave out the celery seed if you find it irritating. The minced
garlic can also be left out. My favorite combination is about a cup of water, about 2
tablespoon of raw tomato puree and 3/8 teaspoon of salt. It's simple, fast and 
tastes good. I make the puree in batches of a couple of quarts at a time,  freeze it in
plastic containers, and put one container in the fridge so it is unthawed and ready to
use. 







Sliced hotdog with tomato sauce: 
for each serving:

 1 or 2 hotdogs, sliced
   or 2 baloney slices
   or 1 or 2 ounces of Spam
   or corned beef
   or ham
 2 ounces (1/4 cup) tomato sauce
  or pizza sauce
  or pasta sauce
  or spaghetti sauce
 1/2 of a raw carrot cut into 1/4 inch cubes
 1 large cabbage leaf
   or 1/3 to 1/2 of a bell pepper
 1 tablespoon vegetable oil 

Cut the cabbage leaf into 1 inch squares. Put the cabbage into a food processor and run
until it is the fineness of slaw. If it won't process satisfactorily, try lifting the processor
about a quarter of an inch and dropping it hard repeatedly to get the cabbage to move into
the path of the blades. If that's not feasible, try
preparing 5 servings at once with enough tomato sauce to facilitate processing. 

Mix the oil with the slaw. 

Extra amounts can be kept in the fidge for at least a few days to be used 
occasionally. 

Put the hotdogs slices in a microwave safe container that
has a lid. 

Pour in tomato sauce to cover the hotdog slices. 

Cover the dish. 

Microwave on high until hot (about 2 minutes for a 600 watt oven, 
1 1/2 minutes for a 1000 watt oven). 

Put all the ingredients into a salad bowl and toss. 

The hotdog/tomato sauce mixture can also be served on chopped green 
pepper with a teaspoon of oil for about 1/4 cup of bell pepper. 

The hotdog/sauce is good on a salad made of chopped raw or 
canned beets, chopped raw potato, and chopped raw carrot. 

A teaspoon of oil on a 1/3 cup serving will make the vegetables less bitter. 

If you don't mind the strong flavors you may prefer the salad without 
oil because more of the vegetables' flavors will be tasted. 

Try the combination without oil. If it is too strong, add the oil.

See the next recipe for a higher calorie version.








Sliced hotdogs with corn and tomato sauce: 
Makes 4 servings.

 1/2 pound hot dogs cut into 1 inch pieces
   or baloney
   or Spam
   or corned beef
   or ham
 1 12 to 15 ounces whole kernel corn
 1 8 ounce can tomato sauce, pizza sauce or spaghetti sauce.

Put hot dogs in a glass casserole dish that has a lid.

Drain corn and pour corn over hotdogs. Pour tomato sauce
over corn. 

Cover with lid and heat in a microwave oven 
at full power for 5 minutes.

Stir. Cook on low 4 minutes longer. 

Serve in a bowl. 

Can also be spooned onto a piece of bread as an open-faced 
sandwich when a higher calorie dish is desired.

Makes 4 servings.







20101208c
Tomato lettuce grain seed

1 ounce strong flavored lettuce such as outer leafs of romaine or bibb
  or 1 ounce leached cabbage
1 ounce mild tomato
  or 1 half ounce extra tangy tomato
1 tablespoon non roasted, no hull sunflower seed
  or 2 teaspoons canola oil
3 tablespoons soaked grain 
  or 1 quarter cup sprouted grain
  or 2 tablespoons grain flour
1 tablespoon sugar
2 packets aspartame
1 eighth teaspoon salt

Put 2 ounces lettuce and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15 minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

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

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

Put 1 half of the lettuce leaf in a 1-cup blender or processor.

Refridgerate the other 1 ounce boiled and drained lettuce for use another time.

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

If using, add 1 tablespoon grain flour and mix.

If using, add 3 tablespoons soaked grain or 1 quarter cup
sprouted grain.

Heat in a microwave oven until boiling;
if using grain flour, 40 seconds in a 1000 watt oven.

If using soaked or sprouted grain, heat 60 seconds.

Put all ingredients into the 1-cup processo or blender.

Add 3 tablespoons water.

Run until smooth, 3 to 6 minutes.

Serve with 20101208f apple mustard green seed bean peanut and
1 ounce meat for an entire light meal.

Moderately: tangy, sweet; mild: tomato flavor, saltiness,
starchiness; slightly lettuce flavored; thick liquid or sauce consistency.







20080922c
Tomato lettuce grain seed bean

2 ounces cos or bibb lettuce
2 ounces tomato
2 tablespoons freshly ground whole corn flour,
    (could be bitter if not freshly ground)
  or 2 tablespoons any other non bitter grain flour
  or 2 tablespoons rolled oats
  or 2 tablespoons whole wheat
2 ounces non roasted hazelnuts, processed into chunks
3 tablespoons non roasted sunflower seeds
  or 2 tablespoons non roasted nut or seed butter
  or 2 tablespoons lightly roasted nut or seed butter such as tahini
1 eighth cup dried soy beans
  or 1 eighth cup raw peanuts
  or 1 eighth cup blanched skinless peanuts
1 tablespoon sugar

If using soybeans or raw peanut:
[
Into a metal pan put 1/8 cup soybeans or peanuts and 1 third cup
water.

Heat on a cooktop until boiling, reduce heat to low, cover, and 
then heat 10 minutes more on low power.

Drain the water by dumping into a strainer.
]

If the lettuce is wet, press between towels to dry.

Cut 2 ounces lettuce and 2 ounces tomato into 1 third inch pieces or
process into a coarse slaw.

Put 3 tablespoons sunflower seeds and 2 tablespoons whole 
wheat flour into a 2 cup or smaller, dry, high speed food processor.

Run until a fine powder is achieved and no lumps can be felt when 
pinching the powder between two fingers 

Mix all.

Bitter/sweet, similar to mild dark chocolate, very chewy, 
mild hazelnut flavor, slightly tangy from tomato, provides about
10 minutes of chewing time.







20080909g

Tomato lettuce grain seed peanut

2 ounces cos or bibb lettuce, inner leafs
2 ounces mild tomato
  or 1 ounce extra tangy tomato
2 tablespoons fresh ground whole corn flour
  (if bitter mix with 2 teaspoons water, heat in
  small bowl, covered, 45 seconds in a 1000 watt
   microwave oven, process into fine crumbs)
2 tablespoons 30 percent added oil non roasted
   boiled sunflower seed butter or other nut or 
   seed butter such as tahini
1 tablespoon sugar
2 pinches salt

If the lettuce is wet, press between towels to dry.

Cut the lettuce and tomato into 1 third inch pieces.

Put 1 eighth cup raw peanuts into a hot air popcorn
popper, set a timer for 50 seconds, run the popper
for 50 seconds.

Dump the peanuts into a bowl to cool for a couple
of minutes.

Remove the peanut skins by squeezing between two
finger.

Mix all.

Serve with a side of a handful of roasted chestnuts for a complete
light meal that should last about 5 hours until the next meal.











20101119c

tomato lettuce seed bean
1 ounce mild lettuce
  or 1 half ounce mild lettuce
  or 1 half ounce strong flavored lettuce
  or 1 ounce mild cabbage
  or 1 half ounce mild cabbage
  or 1 half ounce strong flavored cabbage
1 half ounce full flavored tomato
  or 1 ounce mild apple
  or 1 half ounce full flavored apple
1 tablespoon sunflower seed,
1 quarter cup canned or boiled beans
  or 1 eighth cup soaked or sprouted beans, measured before soaking
1 tablespoon sugar,
  or 2 packets aspartame
3 packets aspartame sweetener
3 pinches salt.

If using strong flavored lettuce or cabbage:
[
Put 2 ounces lettuce and 6 cups water into a 4 quart
pressure cooker.

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

Heat 15- minutes, turn off heat.

Let cooker sit on burner for 10 minutes.

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

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

Put 3 quarters of the lettuce into a container and refridgerate
for use another time.
]

If using soaked or sprouted beans:
Into a 4-cup microwaveable bowl put:
 if using, 1 ounce mild lettuce,
 if using, 1 ounce mild cabbage
 1 quarter cup beans,
 1 tablespoon sunflower seed,
 1 eighth cup plus 1 tablespoon water.

If not using mild lettuce or cabbage:
Heat, covered in a microwave oven until boiling, 1 minute 25 seconds
in a 1000 watt oven, reduce heat to low, heat 8 minutes.

Into a 1- or 2-cup processor or 1-cup blender put:
 if using, 1 half ounce leached, strong flavored lettuce,
 if using, 1 half ounce mild, raw lettuce,
 if using, 1 half ounce mild, raw cabbage
 1 half ounce tomato
 1 tablespoon sugar,
   or 2 packets aspartaem
 2 packets aspartame sweetener
 2 pinches salt, and
 if using 2-cup blender or processor, add 1 tablespoon water.

Add the grain/seed/water to the processor.

Run until smooth, about 4 minutes, if needed, add 1 tablespoon water so
mixture flows.

Taste, if desired add aspartame or sucralose.

For a full meal, also serve, 20101119b squash lettuce grain seed.

Moderately: sweet, tangy; mildly tomato flavored, salty; slightly starchy; 
medium thickness liquid or thin pudding consistency.






20101202c
tomato lettuce carrot bell pepper
1 ounce mild tomato
  or 1 half ounce full flavored tomato
1 ounce medium to mild lettuce
  or quarter ounce strong flavored lettuce such as outer leafs
    of bibb or romaine head
1 ounce mild carrot
  or a half ounce strong flavored carrot
1 quarter ounce bell pepper
2 teaspoons canola oil
 or 2 tablepsoons non roasted, no hull sunflower seed
1 tablespoon sugar
2 packets aspartame
3 pinches salt
1 tablespoon water

Put all ingredients into a 1-cup blender and run until smooth,
about 3 to 4 minutes.

Prominently sour/sweet; mild to moderate bell pepper flavor;
mildly salty; medium thick liquid.






20081028a
Tomato lettuce carrot potato grain seed bean

1 half ounce cos or bibb lettuce
  or 1 ounce mild lettuce such as iceberg
2 ounces mild carrot
  or 1 ounce strong flavored carrot
    plus 1 ounce potato 
1 ounce mild tomato
  or 1 half ounce full flavored tomato
    plus 1 tablespoon water
1 ounce potato, peel removed
2 tablespoons (.6 ounces) whole corn flour
  or 2 tablespoons whole grain flour
1 tablespoon (.25 ounces) flax seed meal
  or 1 tablespoon whole grain flour
3 tablespoons (1 ounce) non roasted sunflower seed
  or 2 tablespoons sunflower seed butter
1 quarter cup boiled or canned beans
  or 2 tablespoons (.8 ounces )bean flour
1 teaspoon (.16 ounces)canola oil
2 tablespoons (1 ounces) sugar
2 packets (.1 ounce) aspartame sweetener
3 pinches salt
1 quarter cup (2 ounces) water, if using processor.
3 eighths cup (3 ounces) water, if using blender
total: 10.4 ounce, 5.6 ounces water (if using processor)
total: 11.4 ounce, 6.6 ounces water (if using blender)

Remove peel from potato to yield 1 ounce.

Cut into 1 inch pieces:
 1 ounce lettuce,
 2 ounces carrot,
 1 ounce tomato, and
 1 ounce potato.  

Put the vegetables into a 2 cup or larger processor or blender.

If using processor, add 1 eighth cup water.

If using boiled or canned beans, add 1 quarter cup beans to the processor.

If using blender, add 1 quarter cup water.

Add 3 tablespoons sunflower seeds
and blend into a smooth slurry until no significant pieces
of sunflower seed can be felt when pinching between two
fingers, perhaps about 3 to 4 minutes.

If using a processor:
[
Add to the processor:
 2 tablespoons grain flour,
 if using, 2 tablespoons bean flour plus 1 eighth cup water, 
 1 tablespoon flax seed meal,
 2 tablespoons sugar,
 2 packets aspartame,
 1 teaspoon oil, and
 3 pinches salt.

Run to mix about 1 minute.
]

If using a blender:
[
Put the blender's contents into a mixing bowl and add:
 2 tablespoons grain flour,
 if using, 2 tablespoons bean flour plus 1 eighth cup water, 
 1 tablespoon flax seed meal,
 2 tablespoons sugar,
 2 packets aspartame,
 1 teaspoon oil, and 3 pinches salt.

 Mix.
]

If using a processor:
[
Spread the mixture on a 9 or 10 inch plate and form into a ring along
the edge of the plate with a 2 inch hole at the center to encourage even
heating, if desired, place an upside down mug at the center to make the hole.
]

If using a blender:
[
Place a 3- or 4-inch diameter casserole dish or similar 
utensil at the center of a 9- or 10-inch glass piepan.

Pour/spoon the batter into the space around the center
utensil.
]

Heat until boiling hot, then long enough to firm:

If using a processor:
4 minutes 20 seconds in a 1000 watt microwave oven. 

If using a blender:
5 minutes 20 seconds in a 1000 watt microwave oven. 

-------------------
Math: If using blender: (needs redone)
Add 5 seconds for oven to begin heating.
Add 15 seconds to heat containers. 
To raise to boiling: 11.4 ounces X 20 equals 228 seconds.
Dry weight is total weight minus water: 11.4 - 6.6 ounces = 4.8 ounces.
Water to leave in is (1 part water)/(1 part dry weight) times dry weight = 
1/1 X 4.8 ounces = 4.9 ounces.
Water to remove is total water minus water left in (6.2 - 4.8) = 1.4 ounce.
To remove water: 46 seconds per ounce X 1.4 ounce = 64 seconds
Plus 12 seconds losses per minute of boiling times 64/60 seconds minutes = 
  13 seconds plus 13/60 X 12 = 3 for a total of 16 seconds.

For a moist biscuit consistency:
Heat 2 minutes 50 seconds in a 1000 watt microwave oven.
------------------------------------------

Mildly: sweet, tangy, starchy; slightly: tomato flavored,
salty, potato flavored, bitter; thick mash consistency.







20100106f
finishing meal drink
tomato lettuce cucumber grain
 
1 half ounce tomato
1 half ounce lettuce
1 half ounce cucumber
1 teaspoon whole wheat flour
1 teaspoon non roasted no hull sunflower seed
1 teaspoon fava bean flour
1 tablespoon sugar
2 packets aspartame sweetner
2 pinches salt
1 half cup water

Put all ingredients into a 1 cup or larger blender.

Run until smooth, about 4 to 5 minutes.

Pour into a serving mug.

Add 2 packets aspartame sweetner and 1 tablespoon sugar.

Stir.

If desired, warm for 20 to 40 seconds.

Moderate: bittersweetness; mild: tanginess, tomato flavor; slighty: starchy, salty. 






20100804e
tomato apple blueberry grain seed

1 quarter cup (1 ounce blueberries)
1 half ounce tomato plus 1 ounce apple
  or 1 ounce tomato plus 1 ounce lettuce
  or 1 ounce tomato plus 1 ounce cucumber
  or 2 ounces cucumber
1 tablespoon plus 1 teaspoon 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
3 tablespoons non roasted, no hulls sunflower seeds
3 pinches salt
2 tablespoon sugar
4 packets aspartame sweetener 
If using processor, 1 tablespoon water
if using blender, 2 tablespoons water

If using cucumber:
remove peel from cucumber to yield 2 ounces.

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

Makes about 1 quarter of a light meal.
 
If using cucumber lettuce:
, definitely: bittersweet, salty; mild cucumber flavor;
slightly: starchy, tangy; medium thick liquid.

If using tomato cucumber:
, tastes a little like watermelon; definitely: salty; 
moderately: tangy, sour, sweet; mild: cucumber flavor, tomato flavor;
slightly: starchy; medium thick liquid.

If using tomato apple:
Taste something like strawberries; definitely: tangy/sweet; 
mildly: sour, starchy, tomato flavored, salty; slightly apple
flavored; thin pudding or thick liquid consistency.






20100907b2
peach tomato grain seed

1 ounce peach
1 half once tomato
1 quarter cup rolled oats
2 tablespoons (.6 ounce) chestnut flour
1 tablespoon (.3 ounce) sunflower seed 
1 eighth teaspoon salt salt
2 tablespoons (1 ounce) sugar
2 tablespoons water
total 4.5 ounces.

Put  into a 1-cup blender:
 1 quarter cup rolled oats
 2 tablespoons (.6 ounce) chestnut flour
 1 tablespoon (.3 ounce) sunflower seed 
 1 eighth teaspoon salt salt
 2 tablespoons (1 ounce) sugar
 2 tablespoons water.

Run until smooth, about 2 minutes.

Put the batter into a mixing and/or portion bowl.

Remove peel from peach to yield 1 ounce.

Cut peach and 1 half ounce tomato into 1 quarter inch pieces.

Add the peach and tomato to the bowl with the batter.

Stir.

Taste, if desired, add aspartame sweetener.
(2 packets suggested)

Definitely: sweet, tangy; moderate peach flavor; 
mild: tomato flavor, saltiness, starchiness.






Banana tomato nuts tahini
1/2 very ripe banana, about 2 ounces banana
2 ounces fresh mild tomato
  or 1 ounce tangy tomato
1/8 cup walnuts (about 1/2 ounce)   
1 tablespoon tahini
2 teaspoons sugar

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

Run until smooth, about 3 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Resembles tomato and mayonaise.






Banana tomato nuts tahini

1/2 very ripe banana, about 2 ounces banana
2 ounces fresh mild tomato
  or 1 ounce extra tangy tomato
1/8 cup walnuts (about 1/2 ounce)   
1 tablespoon tahini or other nut or seed butter
2 teaspoons sugar
if nut butter is unsalted, add 2 pinches salt

Peel the banana.

Chop the banana and tomato in 3/8 inch pieces.

Mash the banana in a large bowl.

Combine all in a portion bowl.

Mix.

Good, but you have to eat it with an open mind.







20100821b
apple tomato grain seed bean

1 ounce apple
1 half ounce mild tomato
  or 1 quarter ounce extra tangy tomato
3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
2 tablespoons sugar
2 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Definitely: sweet, tangy, salty; mildly: starchy,
tomato flavored; slightly apple flavored, bean flavored; pudding
consistency.






20100824a
apple tomato grain seed bean

1 ounce apple
1 quarter ounce tomato
3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
2 tablespoons sugar
3 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

Prominently: tangy, sweet; mild to moderate: starchiness;
mildly apple flavored; thick liquid consistency.







20100805a
apple tomato grain seed peanut

1 ounce apple plus 1 ounce tomato
  or 1 half ounce red bell pepper (233 20100103a)
  or 1 tablespoon dried bell pepper chunks, 1 quarter inch or 1 teaspoon fine bell pepper powder
  or 1 half ounce fresh spinach (about 1 quarter cup chopped every 1 quarter inch,loose)
  or 1 tablespoon dried spinach shreds/slaw, very coarse, (see 20091226a)
  or 1 half ounce fresh broccoli (?about 1 quarter cup chopped every 1 quarter inch,loose) (see 20091107i)
  or 1 quarter ounce fresh arugula (about 1 eighth cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh parsley (about 1 eighth cup chopped every 1 quarter inch, loose)
1 quarter cup boiled peanuts
  or 1 tablespoon (.4 ounce) skinless blanched (buff) peanuts
  or 2 tablespoons boiled or canned beans 
  or 1 tablespoon (.25 ounces) soy bean flour
1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner or to taste
1 tablespoon (.3 ounce) non roasted sunflower seeds
  or 1 half tablespoon nut or seed butter such as tahini
  or 1 half tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 1 tablespoon roasted tahini
  or 1 half ounce almonds or other nut
  or 1 teaspoon canola oil plus 2 teaspoons grain or grain flour
1 tablespoon grain flour 
2 tablespoons sugar, 
3 packets aspartame sweetner
1 eighth teaspoon plus 2 pinches salt 
1 quarter cup (2 ounces) water
5.25 ounces, 2.45 ounces water

Cut the greens into 1 half inch pieces.


Grind 1 tablespoon grain or grain flour in a coffee grinder set on the finest setting, 
grind twice to get a fine texture.

Put into a 1 cup or larger blender:
 1 ounce apple,
 1 ounce tomato, 
 1 tablespoon sunflower seeds,
 1 tablespoon peanuts, 
 1 tablespoon sugar,
 3 packets aspartame sweetner or to taste,
 1 eighth teaspoon plus 2 pinches salt, and
 1 quarter cup water.

Run until smooth, 4 to 6 minutes.

Put the mixture into a 3-cup or larger microwaveable bowl.

Add 1 tablespoon grain flour and 1 half cup water.

Mix.

Put the slurry into a 3 cup or larger bowl.

Add enoungh water to make about 8 ounces.

Heat, covered, to boiling temperature in a microwave oven,
3 minutes in a 1000 watt microwave oven,
5 minutes in a 600 watt oven, watch for boil over last 30 seconds.

-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating
Plus 12 seconds to heat dishes
To heat to hot serving temp: 8 ounces X 20 seconds per ounce equals 160 seconds.
Dry weight is total weight minus total water (5.2 - 2.45) = 2.75 ounces

(assume fruit and vegetable is 90 percent water)
------------------------------------------------

Heating to boiling is to thicken.

Pour the liquid into a mug to serve.

Makes a very light meal by itself or 1 half of a large meal.

Moderately: sweet, tangy; mild: saltiness, tomato
flavor; slightly starchy; medium thick liquid consistency.






20110103b
apple tomato grain peanut

1 half ounce apple
2 ounces tomato sauce
1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.3 ounce) non roasted, no hull sunflower seed
1 teaspoon (.2 ounce) peanut butter
1 tablespoon (.5 ounce) sugar
1 packet aspartame
2 pinches salt
1 eighth cup water

Combine all ingredients except apple in a 3-cup microwaveable bowl.

Heat until almost boiling, 1 minute in a 1000 watt 
microwave oven.

Stir.

Heat until boiling, about 1 minute.

Set bowl in cold water to cool for a couple of minutes so heat does not
damage the processor.

Put the batter into a 1 cup blender or 2-cup processor.

Add the apple plus 1 eighth cup water.

Run until smooth, about 3 to 6 minutes.

Prominently tangy; moderately sweet, tomato flavored; mildly:
salty, starchy; pudding consistency.







20101209b
apple tomato cabbage grain seed bean

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
1 half ounce medium flavored tomato
  or 1 quarter ounce full flavored tomato
1 ounce strong flavored cabbage such as outer leafs
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
2 tablespoons sugar
3 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

If using 1 ounce strong flavored cabbage:
[
Put 2 ounces cabbage and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15-minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

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

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

Put 1 half of the boiled cabbage in a refridgerator or freezer for use at another time.
]

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

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes
for most beans, 15 minutes for peanuts, lentils, or split peas.
]

If using 1 quarter cup soaked or sprouted beans:
put 1 quarter cup beans and 1 quarter cup water into a 2-cup or so 
microwaveable bowl.

If using 1 quarter cup soaked or sprouted grain, add the grain 
to the bowl:

If using soaked or sprouted beans, no soaked or sprouted grain,
heat in a microwave oven until boiling, about 85 seconds in
a 1000 watt oven, reduce heat to low,
heat 8 minutes.

If using soaked or sprouted beans and soaked or sprouted grain,
heat in a microwave oven until boiling, about 2 minutes in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.
]

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

Run until smooth, about 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Prominently: sweet; mild to moderate: tanginess, starchiness,
saltiness;
slightly apple flavored, tomato flavored, bitter; thick liquid 
or pudding consistency.







Apple carrot tomato seeds beans bread
subtitle Apple tomato carrot seeds and beans
apple tomato carrot grain seed bean

Apple carrot tomato seeds beans bread
3 ounces apple, half of a medium apple
1/8 cup diced stewed tomato
2 ounces carrot
1/8 cup raw sunflower seeds
1/8 cup raw soaked blackeyed peas, measured before soaking
2 teaspoons sugar
2 pinches salt

Put 1 quarter cup soaked blackeyed peas into a microwaveable bowl with
1 eighth cup water.

Cover and heat to boiling in a microwave oven, about 1 minute in a 1000 watt oven,
then heat on low for 8 minutes. 

Chop 1/2 apple into 1/4 inch pieces. 

Process sunflower seeds in a 1- or 2-cup processor 
to a fine crumb.

Drain water from the bean by pouring into a strainer.

Add to the processor:
 1/8 cup diced stewed tomato,
 2 ounces carrot, 
 1 quarter cup boiled beans,
 2 teaspoons sugar,
 2 pinches salt.

Process until as fine as practical.

Put the blenders contents into a portion bowl.

Add chopped up one slice whole wheat or sourdough bread.

Toss.






20100819b
apple tomato cucumber grain seed bean

1 ounce apple
1 half ounce tomato
1 ounce cucumber
  or 1 half ounce butternut squash (not tested)
  or 1 ounce mustard greens, boiled 20 minutes, drained (not tested)
3 tablespoons whole grain flour
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
2 tablespoons sugar
1 quarter teaspoon salt
1 quarter cup water

Put into a microwaveable 3- or 4-cup bowl:
 3 tablespoons whole grain flour and 1 quarter cup water.

Heat, covered, in a microwave oven until boiling, 1 minute 10 seconds in a 
1000 watt oven.

Let the bowl sit a minute or so to finish cooking.

Set the bowl in cold water to cool for a couple of minutes to cool so heat
does not damage the processor.

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Prominently: salty, sweet, tangy; mild to moderately
starchy; mild apple flavor; slight tomato flavor; 
pudding consistency.







20101015c
Apple tomato leek grain seed bean

1 ounce medium flavored apple
  or 1 half ounce tangy/sweet apple
1 ounce leek
  or 1 ounce onion
  or 1 tablespoon dried onion flakes plus 1 quarter cup
    water
1 half ounce tomato
  or 1 teaspoon tomato powder plus 1 ounce water
1 eighth cup dry blackeyed peas
2 tablespoons (.6 ounce) whole corn flour
1 eighth cup (.6 ounce) non roasted sunflower seeds
    plus 1 tablespoon (.3 ounce) whole grain flour
  or 1 quarter cup rolled oats plus 1 teaspoon canola oil
  or 1 quarter cup (1.2 ounces) dried chestnut halves 
  or 1 half cup fresh chestnuts plus sugar (see 20100921a)
1 eighth teaspoon salt
1 tablespoon (.5 ounce) sugar
2 packets aspartame sweetener
if using blender, add 1 eighth cup water
total: 10.3 ounce, 6.5 ounces water

If using dried chestnuts:
Put into a metal pan:
1 quarter cup chestnuts and 1 cup water.

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

If using fresh chestnuts or sunflower seed:
Put into a metal pan:
if using, 1 half cup chestnuts, and
3 quarters cup water.

Cut 1 ounce leek into 1 half inch or smaller pieces.

Put the onion and blackeyed peas into the 
metal pan.

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

While the leek/bean mixture is still boiling hot,
add 3 tablespoons grain flour and stir.

Set the hot container in cold water to cool for a
couple of minutes.

Put into a 2-cup or larger food processor or blender:
 1 half ounce apple,
 1 half ounce tomato,
 1 eighth cup (.6 ounce) non roasted sunflower seeds,
 1 eighth teaspoon salt,
 1 tablespoon sugar,
 2 packets aspartame sweetener, 
 if using blender, add 1 eighth cup water.

When the leek/beans are done heating, add to
the leeks/bean while still boiling hot:
 2 tablespoons whole corn flour,
 1 tablespoon whole grain flour.

Stir.

Run the processor until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.

Either:
(1. Eat the batter as is.
)

Or:
(2. Spread the batter 1 quarter inch thick on a plastic sheet on a food dryer heating
tray.

Dry at 125 to 130 degrees F. until mash consistency, about 12 hours.
)

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 6 minutes 25 seconds
in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 10.3 ounces X 20 seconds per ounce = 206 seconds.
Dry weight is total weight minus water: 10.3 ounces - 6.5 ounces = 3.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) =
 1/1 X 3.8 = 3.8 ounces.
Water to remove is total water minus water left in (6.5 - 3.8) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces = 124 seconds.
Plus to replace heat lost to air while at boiling temperature:
 124/60 minutes times 12 seconds per minute = 25 seconds plus 
25/60 minutes X 12 = 5 seconds for a total of 30 seconds.

(assume vegetable is
80 percent water, tomato is 90 percent water, 1 ounce of water is
lost while boiling onion/beans, losses while at boiling temperature
in microwave oven are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------


If not heated to thicken, 1 half ounce tomato, 1 half ounce apple, 1 ounce leek,
non sprouted beans, 2 tablespoons sunflower seeds, 3 tablepsoons grain flour, no chestnut,
1 tablespoon sugar, 3 packets aspartame, 1 eighth teaspoon plus 2 pinches salt:
good, moderately: leek flavored, sweet,
starchy, tangy, salty; slightly tomato flavored; pudding consistency.






20101209a
apple tomato lettuce grain seed bean

1 ounce medium flavored apple
  or 1 half ounce extra tangy apple
  or 1 ounce pear (not tested)
1 half ounce medium flavored tomato
  or 1 quarter ounce full flavored tomato
1 ounce strong flavored lettuce such as outer leafs of romaine or bibb
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
2 tablespoons sugar
3 packets aspartame
1 quarter teaspoon salt
1 quarter cup water

If using 1 ounce strong flavored lettuce:
[
Put 2 ounces lettuce and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15-minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

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

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

Put 1 half of the boiled lettuce in a refridgerator or freezer for use at another time.
]

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

Heat on a cooktop until boiling, reduce heat to low, cover, heat 20 minutes
for most beans, 15 minutes for peanuts, lentils, or split peas.
]

If using 1 quarter cup soaked or sprouted beans:
put 1 quarter cup beans and 1 quarter cup water into a 2-cup or so 
microwaveable bowl.

If using soaked or sprouted grain, add 3 tablespoons soaked grain
or 1 quarter cup sprouted grain to the bowl.

If using sprouted beans, no sprouted grain:
Heat in a microwave oven until boiling, about 85 seconds in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.

If using soaked or sprouted beans and soaked or sprouted grain:
Heat in a microwave oven until boiling, about 2 minutes in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.
]

Put all ingredients into a 2-cup or larger processor
and run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame or sucralose.
(0 packets added this trial, for a total of 3)

Prominently: tangy, sweet; mild to moderate: starchiness;
mildly apple flavored, tomato flavored, salty; thick liquid consistency.







20100820b
apple tomato onion grain seed peanut

1 ounce apple plus 1 ounce tomato
  or 2 ounces tomato 
  or 1 half ounce red bell pepper (233 20100103a)
  or 1 tablespoon dried bell pepper chunks, 1 quarter inch or 1 teaspoon fine bell pepper powder
  or 1 half ounce fresh spinach (?about 1 quarter cup chopped every 1 quarter inch,loose)
   or 1 tablespoon dried spinach shreds/slaw, very coarse (see 20091226a)
  or 1 half ounce fresh broccoli (?about 1 quarter cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh arugula (about 1 eighth cup chopped every 1 quarter inch,loose)
  or 1 quarter ounce fresh parsley (about 1 eighth cup chopped every 1 quarter inch, loose)
2 ounces onion
1 tablespoon (.4 ounce) skinless blanched (buff) peanuts
  or 2 tablespoons boiled or canned beans 
  or 1 tablespoon (.25 ounces) soy bean flour
1 tablespoon (.5 ounce) sugar plus 3 packets aspartame sweetner or to taste
1 tablespoon sunflower seed (.3 ounce) non roasted sunflower seeds
  or 1 half tablespoons non roasted 30 percent added oil sunflower
   seed butter 
  or 1 half 2 tablespoons roasted 30 percent added oil sunflower seed butter 
     (if too thick to mix add 1 teaspoon water)
  or 1 tablespoon roasted tahini
  or 1 half ounce almonds or other nut
  or 1 teaspoon canola oil plus 2 teaspoons grain or grain flour
1 tablespoon grain flour 
2 tablespoons sugar 
3 packets aspartame sweetner
1 eighth teaspoon plus 2 pinches salt
1 quarter cup (2 ounces) water
5.25 ounces, 2.45 ounces water
Cut the greens into 1 half inch pieces.

Cut 2 ounces onion into 1 quarter inch slices.

Put onion and 3 eighths cup water into a metal pan or pressure cooker.

If using metal pan, heat until boiling on a cooktop, reduce heat to low,
cover, heat 20 minutes.

If using pressure cooker:
[
Heat on a cooktop until full pressure,
reduce heat to low, heat 10 minutes, turn off heat,
let
sit on burner for 5 minutes.

Set the pressure cooker in cold water for a few minutes.
]

Grind 1 tablespoon grain or grain flour in a coffee grinder set on the finest setting, 
grind twice to get a fine texture.

Put into a 1 cup or larger blender:
 1 ounce apple,
 1 ounce tomato, 
 1 tablespoon sunflower seeds,
 1 tablespoon peanuts, 
 1 tablespoon sugar,
 3 packets aspartame sweetner or to taste, and
 1 eighth teaspoon plus 2 pinches salt.

Add the onion/heating water to the blender.


Run until smooth, 4 to 6 minutes.

Put the mixture into a 3-cup or larger microwaveable bowl.

Add 1 tablespoon grain flour and 1 half cup water.

Mix.

Taste, if desired, add aspartame sweetener.

Put the slurry into a 3 cup or larger bowl.

Heat, covered, to boiling temperature in a microwave oven,
3 minutes in a 1000 watt microwave oven,
5 minutes in a 600 watt oven, watch for boil over last 30 seconds.

-------------------------------------------------
Math:
Plus 5 seconds for oven to begin heating.
Plus 12 seconds to heat dishes.
To heat to hot serving temp: 8 ounces X 20 seconds per ounce equals 160 seconds.
Dry weight is total weight minus total water (5.2 - 2.45) = 2.75 ounces.

(assume fruit is 90 percent water, onion is 80 percent water.)
------------------------------------------------

Heating to boiling is to thicken.

Pour the liquid into a mug to serve.

Makes a very light meal by itself or 1 half of a large meal.

Prominently: tangy, sweet, salty; moderate: tomato
flavor; mildly starchy, onion flavored; slightly peanut flavored; medium thick liquid.








20100911a
apple tomato pumpkin grain seed

1 half ounce apple
1 half ounce tomato
1 ounce mild pumpkin 
  or 1 half ounce butternut squash (see 20100906d)
  or 1 half ounce strong flavored pumpkin
  or 1 half ounce strong flavored carrot (not tested)
  or 1 ounces mild carrot (not tested)
1 tablespoon (.3 ounce) whole grain flour
1 tablespoon (.3 ounce) sunflower seed 
1 eighth teaspoon salt
2 tablespoons (1 ounce) sugar
total 4.1 ounces.

If using strong flavored squash:
Remove peel from squash to yield 1/2 ounce.

If using mild pumpkin: (this trial)
Remove peel from pumpkin to yield 1 ounce.

Put all ingredients and 1 tablespoon water into a
1-cup blender.

Run until smooth, about 3 minutes.

Put the batter into a microwaveable bowl.

Heat, covered, in a microwave oven until boiling hot, 1 minute
20 seconds in a 1000 watt oven, reduce heat to low,
heat 3 minutes.

Taste, if desired, add aspartame sweetener.
(2 packets added this trial)

Could serve with 20101003a mackerel grain bean

Taste like cream of tomato soup only sweeter; 
moderate tomato flavor, sweetness, tanginess; 
mild: saltiness, starchiness; slightly pumpkin flavored; 
pudding consistency, somewhat gelatinous.







20101213b
apple tomato pumpkin grain seed bean

1 half ounce medium flavored apple
  or 1 quarter ounce extra tangy apple
  or 1 half ounce pear (not tested)
1 half ounce medium flavored tomato
  or 1 quarter ounce full flavored tomato
  or 1 and 1 half teaspoons tomato sauce
1 ounce mild pumpkin
  or 1 half ounce full flavored pumpkin
  or 1 half ounce butternut squash (not tested)
  or 1 ounce mild carrot
  or 1 half ounce strong flavored carrot (not tested)
  or 1 half ounce beet root
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
  or 1 tablespoon flax seed plus 1 tablespoon wheat grain
2 tablespoons non roasted no hulls sunflower seeds
1 quarter cup soaked or sprouted beans
  or 1 quarter cup boiled or canned beans
1 tablespoon sugar
? packets aspartame
1 eighth teaspoon salt


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

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

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

Add 1 ounce pumpkin.

Heat another 10 minutes.
]

If using dry lentils or skinless non roasted peanuts and a metal pan:
[
Into a metal pan put 1 eighth cup beans 
and 5 eighths cup plus 1 tablespoon water.

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

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

Add 1 ounce pumpkin.

Heat another 10 minutes.
]

If using soaked or sprouted beans and a metal pan:
[
Into a metal pan put:
 1 ounce pumpkin,
 1 quarter cup beans, and
 1 half cup water.

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

If not using soaked or sprouted grain:
heat until boiling, reduce heat to low, cover, heat heat 8 minutes.

If using soaked or sprouted grain:
heat until boiling, reduce heat to low, cover, 
reduce heat to low, heat heat 20 minutes.
]

If using soaked or sprouted beans and pressure cooker:
[
Into a pressure cooker put 1 quarter cup bean,
1 ounce pumpkin, 
and 1 half cup water.

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

If not using soaked or sprouted grain:
heat until full pressure, reduce heat to low, heat heat 5 minutes.

If using soaked or sprouted grain:
heat until full pressure, reduce heat to low, heat 15 minutes.

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


If using green peas:
[
Into a 4-cup microwaveable bowl put 1 quarter cup peas 
and 1 half cup water.

Add 1 ounce pumpkin.

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

If not using soaked or sprouted grain:
heat, covered, in a microwave oven until boiling, 2 minutes 30 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, 3 minute 15 seconds in a 1000 watt oven,
reduce heat to low, heat heat 8 minutes.
]

If not using soaked or sprouted grain:
[
If coffee grinder is available: [grind 1 tablespoon flax and 1 tablespoon 
grain together with the grinder set at finest, grind twice if needed to get a fine meal.
]

Transfer the beans/water to a 4-cup microwaveable bowl.

Add the ground flax or flax seed to the beans/water mixture and stir.

If using grain or flax flour or flax seed, add grain flour or flax, 
and 1 eighth cup water to the hot beans/water.

If using flax seed add 1 tablepsoon water.

Stir.

If using grain flour, heat until boiling.

If using flax meal or grain flour:
heat until boiling, uncovered, the beans/flax/grain mixture until boiling, 
then heat on low for 4 minutes if using  flax meal.

If using flax seed:
heat until boiling, uncovered, the beans/flax/grain mixture until boiling, then heat on
low for 8 minutes.

Place the bowl in cold water to cool for 
a couple of minutes so heat does not damage blender.
]

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

If using 1 quarter cup soaked or sprouted beans, add 1 quarter
cup beans to the bowl

If using 1 quarter cup soaked or sprouted grain, add the grain 
to the bowl:

If using no soaked or sprouted grain and no soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 1 minute 55 seconds in
a 1000 watt oven, reduce heat to low,
heat 8 minutes.


If using soaked or sprouted beans, no soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 2 minutes 25 seconds in
a 1000 watt oven, reduce heat to low,
heat 8 minutes.

If using soaked or sprouted beans and soaked or sprouted grain,
heat, covered, in a microwave oven until boiling, about 3 minutes in
a 1000 watt oven, reduce heat to low, cover,
heat 8 minutes.
]

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

Run until smooth, about 3 to 4 minutes.

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

Good if you enjoy mild flavors, mildly: sweet, tangy, starchy,
salty,  pumpkin flavored; slightly corn flavored, bean
flavored, tomato flavored,; thick liquid 
or pudding consistency.







20100905f
apple tomato squash grain seed

1 half ounce apple
1 half ounce tomato
1 half ounce butternut squash
  or 1 ounce mild pumpkin
  or 1 half ounce strong flavored pumpkin
  or 1 half ounce strong flavored carrot (not tested)
  or 1 ounces mild carrot (not tested)
1 tablespoon whole grain flour
1 tablespoon sunflower seed 
1 eighth teaspoon salt
2 tablespoons sugar
total 4.6 ounces.

Remove peel from squash to yield 1/2 ounce.

Put all ingredients and 1 tablespoon water into a
1-cup blender.

Run until smooth, about 3 minutes.

Put the batter into a microwaveable bowl.

Heat, covered, in a microwave oven until boiling hot, 1 minute
10 seconds in a 1000 watt oven, reduce heat to low,
heat 3 minutes.

Taste, if desired, add aspartame sweetener.
(2 packets added this trial)

Moderate tomato flavor; mild to moderate: sweetness, tanginess;
mild: saltiness, starchiness, squash flavor; pudding consistency.
could try 1 ounce mild pumpkin instead of 1 half ounce butternut squash






20100826c
title: tomato
1 ounce tomato
3 pinch salt
2 teaspoons sugar
1 packet aspartame sweetener
1 eighth cup water

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 1 to 2 minutes.

Prominently: tangy, sweet, salty, tomato flavored;
medium thick liquid.









20090506c
Tomato asparagus carrot grain seed bean

1 ounce asparagus plus 1 ounce potato
  or 2 ounces zuccini 
  or 2 ounces green beans, fresh, frozen, or canned 
  or 2 ounces cucumber
  or 2 ounces canned pumpkin puree
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
     plus such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
  or .2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn
  or 1 ounce butternut squash
1 ounce tomato 
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
1 quarter ounce basil puree or basil pesto
 or 1 tablespoon dried basil flakes,
    decrease heat time given below by 30 seconds
     if using basil flakes instead of puree or pesto (not tested)
 or 1 half teaspoon basil powder (not tested)
1 quarter cup (1.3 ounces) non roasted, no hull sunflower seeds
1 tablespoon dried beans
  or 1 eighth cup canned beans
  or 1/8 cup thawed frozen peas
  or 1/8 cup soaked or sprouted dried beans, measured after soaking 
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour
1 tablespoon plus 1 teaspoon sugar
2 pinches salt
3 eighths cup (3 ounes) water
total: 11.4 ounces, water: 7.9 ounces if using canned or boiled beans

Chop the vegetables into pieces appropriate for your 2-cup or 
larger processor or blender.

Into the processor put all ingredients, and process until as smooth
as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the processor as needed to get the mixture
flowing into the path of the cutting blades, if needed, add water  1 tablespoon
at a time, just enough to get the mixture to circulate while processing.

Either:
(1. Put equal amounts of batter into each of three 4-inch bowls or four 3-inch bowls, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches.
)

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

Pour/spoon the mixture into the space around the center utensil.
)

Heat in a 1000 watt microwave 
for 11 minutes on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 11.4 ounces X 20 equals 228 seconds.
Dry weight is total weight minus water (10.4 ounces - 7.9 ounces) = 2.5 ounces.
Water to leave in is 30/70 X dry weight (3/7 X 2.5) = 1.1 ounces.
Water to remove is total water minus water left in (7.9 - 1.1) = 6.8 ounces.
Plus to remove excess water: 46 seconds per ounce X 6.8 ounces water = 313 seconds.
To replace heat lost to air during evaporation: 313/60 minutes times 14 seconds
per minute = 73 seconds plus 73/60 X 14 = 17 for a total of 90 seconds.
(assume vegetable and basil 90 percent water)
------------------------------

Let the cake cool and firm for several minutes.

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a hugh meal also add an ounce or so fruit.

Strong flavored, definite basil flavor, slightly: sweet, 
starchy, bitter, tangy; moist biscuit consistency. 









20100209a
Tomato potato asparagus carrot squash grain seed bean

20080725b
2 ounces asparagus
  or 3 ounces cucumber
  or 3 ounces zuccini 
  or 3 ounces green beans, fresh, frozen, or canned 
  or 3 ounces canned pumpkin puree
1 ounce butternut squash
1 ounce strong flavored carrot 
  or 2 ounces mild carrot
  or .2 ounces carrot powder plus 1 quarter cup water
  or 2 ounces acorn squash
1 ounce tomato 
  or 1 ounce  canned tomato puree
  or 1 half teaspoon fine or coarse ground tomato powder
3 ounces potato 
1 eighth ounce basil puree or basil pesto 
  or 1 teaspoon dried basil flakes,
    decrease heat time given below by 30 seconds
     if using basil flakes instead of puree or pesto (not tested)
  or 1 quarter teaspoon basil powder (not tested)
1 eighth cup (.7 ounces) non roasted sunflower seeds
2 tablespoons (.8 ounces dry, 2 ounce boiled) dried beans 
  or 1 quarter cup canned beans
  or 2 tablespoons bean flour plus 1 eighth cup water
1 tablespoon (.25 ounce) oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
2 tablespoons (1 ounce) sugar
4 packets aspartame sweetner, or to taste
1 eighth salt, if using canned beans with added salt, add only 1 pinch salt
3 eighths cup (3 ounes) water (this the water left from boiling the potato)
total: 14.1 ounces, 9.1 ounce water

If using dried beans:
[
Put 1 eight cup dried beans and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat until 
beans are soft and mild, 10 to 80 minutes depending on type of bean.
]

Peel potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

Put the potato and 5 eighths cup water into a metal pan.

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

Chop the asparagus, squash, and carrot into pieces appropriate for your 2 cup or 
larger blender.

Into the blender put:
 2 ounces asparagus
 1 ounce butternut squash
 1 ounce strong flavored carrot
 1 ounce tomato 
 1 eighth ounce basil
 1 eighth cup sunflower seeds
 2 tablespoons sugar,
 aspartame to taste (4 packets suggested), and
 1 eighth teaspoon salt.

When the potato is done heating, set the pan in cold water so heat does not damage the blender.

When the beans are done heat, pour into a strainer to get rid of water.

Put the potatoes and water into the blender.

Process until as smooth as desired, perhaps 4 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

If mixture will not flow add 1 eighth cup water and add 1 minute to the heating time 
given below for each 1 eighth cup of water added.

Put the beans and 1 tablespoon grain flour into the blender.

Run until smooth.

Either:
(1.
Put the batter into a 8 to 10 inch bundt pan.)

Or:
(2.
Dump the mixture into a 10 inch diameter glass piepan, if available, or similar container.)

Heat in a 1000 watt microwave until a thick pudding consistency, 
for 11 minutes 10 seconds on full power.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 40 seconds to heat dishes.
Plus to raise to boiling: 14.1 ounces X 20 equals 282 seconds.
Dry weight is total weight minus water (14.1 ounces - 9.1 ounces) = 5 ounces.
Water to leave in is 40/60 X dry weight (40/60 X 5) = 3.3 ounces.
Water to remove is total water minus water left in (9.1 - 3.3) = 5.8 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.8 ounces water = 267 seconds.
To replace heat lost to air during evaporation: 267/60 minutes times 14 seconds
per minute = 76 seconds plus 62/60 X 14 = 14 for a total of 76 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.

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit 
or vegetable such as a raw carrot, pear, Peaches or Blueberry dessert.
Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

Prominent basil flavor; moderately tangy; mildly: starchy, salty, bittersweet; 
slight: asparagus flavor, squash flavored; 
pudding consistency with some chewiness at edge.





use Potato grain bean part of recipe:
20100307a
Potato grain bean

3 ounces potato
2 tablespoons (.8 ounces dry, 2 ounce boiled) dried beans
  or 1 quarter cup canned beans
  or 2 tablespoons bean flour plus 1 eighth cup water
1 tablespoon (.25 ounce) oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon (.25 ounce) whole corn flour
2 teaspoons (.3 ounce) sugar
  or 2 teaspoons agave nectar (this trial)
0 to 2 packets aspartame sweetner, to taste
1 eighth teaspoon salt, if using canned beans with added salt,
  add only 3 pinches salt
3 eighths cup (3 ounces) water (this the water left from boiling the potato)
total: 9.55 ounces, 7.6 ounces water

If using dried beans:
[
Put 1 eight cup dried beans and 1 cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover, heat until beans are 
soft and mild, 10 to 80 minutes depending on type of bean.

Peel potato to yield 3 ounces.

Cut the potato into 1 quarter inch thick slices.

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

Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes or 
if not heating final product to thicken, heat the potato for 40 minutes to 
reduce bitterness.


Put into a 3 cup or larger blender:
 if using, 2 tablespoons bean flour plus 1 eighth cup water,
 1 tablespoon grain flour,
 2 teaspoons sugar,
 1 eighth teaspoon salt,
 if using canned beans with added salt, add only 3 pinches salt.

When the potato is done heating, set the pan in cold water so 
heat does not damage the blender.

When the beans are done heating, set the pan in cold water so 
heat does not damage the blender..

Put the beans into the blender.

Put the potatoes and cooking water into the blender.

Process until as smooth as desired, perhaps 4 minutes.

Pour spoon the batter into an 8-inch diameter glass piepan.

Place the piepan on top of the center utensil of the piepan already in the oven.

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

Or:

[2. Heat in a 1000 watt microwave until a thick mash consistency, 
for 9 minutes on full power.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 9.55 ounces X 20 equals 191 seconds.
Dry weight is total weight minus water (9.55 ounces - 7.6 ounces) = 1.95 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 1.95) = 1.95 ounces.
Water to remove is total water minus water left in (7.6 - 2) = 5.6 ounces.
Plus to remove excess water: 46 seconds per ounce X 5.6 ounces water = 258 seconds.
To replace heat lost to air during evaporation: 258/60 minutes times 14 seconds
per minute = 61 seconds plus 61/60 X 14 = 14 for a total of 75 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.
]

For a complete light meal add
perhaps, lightly roasted peanuts, 1 or 2 ounces meat and
a couple of ounces of fruit or vegetable such as a raw carrot, pear,
peaches or blueberry dessert.
Perhaps finish the meal with a glass of water or fruit juice 
to fill full and satiated.

If not heated to thicken:
Definitely salty; moderately sweet, starchy; 
mild potato flavor; thin pudding consistency.







20100520bx
tomato apple asparagus grain seed bean

1 ounce apple
  or 1 ounce leek (use 2 ounces if a larger portion is desired) (see 20100520b)
  or 1 ounce onion
1 ounce tomato
2 ounces asparagus
1/8 cup (.6 ounce) whole wheat flour
3 tablespoons non roasted, no hull sunflower seeds
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon canola oil
    plus 1 tablespoon whole grain flour
1 eighth cup dry beans
  or 1/4 cup canned or boiled beans
1 tablespoon sugar 
3 to 5 packets aspartame sweetner.(5 this trial)
1 eighth teaspoon 2 pinches salt
total: 10.6 ounces, 7.5 ounces water

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

Heat on a stove top on high until boiling.

Cover an heat on low for 1 hour 20 minutes. 
]

If using leeks or onions:
[
Chop 2 ounces leek into 3/8 inch pieces.

Put 2 ounces leek and 1 half cup water into a metal pan.

Heat on a cooktop until boiling, about 2 minutes.

Reduce heat to low.

Cover and heat 20 minutes on low, about 1 eighth cup of the water will 
have been evaporated or absorbed.
]

Cut 2 ounces asparagus into 3 quarters inch pieces.

Put the asparagus an 3 eighths cup water into a metal pan.

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

Put into a 2-cup processor or 2-cup or larger blender:
 1/4 cup canned or boiled beans
 1 ounce apple
 1 ounce tomato
 1/8 cup whole wheat flour
 3 tablespoons sunflower seed,
 1 eighth teaspoon 2 pinches salt
 1 tablespoon sugar, 
 3 to 5 packets aspartame sweetner.(5 this trial)

When the asparagus is done cooking, set the pan in cold water to cool 
for a couple of minutes so heat does not damage the blender.

Add the asparagus and cooking water to the blender.

If boiling peanuts:
[
When the peanuts are soft:
Pour the mug of peanuts and water into a strainer to get rid of the water.

Rinse the peanuts in water and strain again.

Put the peanuts into the blender with the other ingredients.
]

When the greens are done leaching:
Remove water from the greens by first pouring into a strainer.

Put the greens back into the heating pan, add 2 or 3 cups water to rinse, strain again.

Then either:
(1. Remove as much water as possible by pressing in a coffee press, 
then stir the greens and press again or squeeze the greens in your 
hand to remove as much water as possible.
)

Or:
(2. Use a bowl that is about the same size and shape as the strainer to press 
the water out of the greens.
) 

Or:
(3. Squeeze the greens in your hand to remove the water.
)

Squeeze water out using a hand.

Yield is about 1 half ounce greens slaw.

Put the greens into the blender.

Run until smooth, about 4 to 6 minutes.

Taste, if desired, add aspartame sweetener to taste.

Either:
[
1.
Serve warm in cold weather, heat 40 to 60 seconds in a microwave oven.

Serve at about body temperature in hot weather.
]

Or:
[
2. Put the batter into 3 4-inch 1 cup bowls, or 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.

Heat in a mircowave oven until thickened, 8 minutes 25 seconds in
a 1000 watt oven.

-----------------------------
Math:
plus 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 10.6 ounces = 212 seconds.
Dry weight is total weight minus water (10.6 - 7.5) = 3.1 ounces.
Water to leave in is (1 part water/1 part dry weight) times dry weight (1/1 X 3.1) = 3.1 ounces.
Water to remove is total water minus water left in (7.5 - 3.1) = 4.4 ounces.
Plus to evaporate water 46 seconds per ounce times 4.4 ounces = 202 seconds.
Plus to replace heat lost to air: 202/60 times 14 seconds per minute = 47 seconds
plus 47/60 X 14 = 10 for a total of 57 seconds.
Assume 1 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.
-----------------------------
]

Unusual flavor that is something like chocolate; prominently: tangy, salty; 
moderately bittersweet; mildly starchy; slightly asparagus flavored; 
thin pudding consistency.







20100526b

tomato apple mustard green grain seed bean
1/4 cup canned or boiled beans
  or 1 quarter cup boiled peanuts or lentils
1 half ounce apple
  or 1 ounce leek (use 2 ounces if a larger portion is desired) (see 20100520b)
  or 1 ounce onion
1 ounce mild to medium flavored tomato
  or 1 half ounce extra tangy tomato  
1 ounce mustard green
  or 2 ounces asparagus (see 20100520bx
1/8 cup (.6 ounce) whole wheat flour
3 tablespoons non roasted, no hull sunflower seeds
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon canola oil
    plus 1 tablespoon whole grain flour
optional:
[
1 teaspoon cocoa
  or 1 eighth teaspoon molasses
]
1 tablespoon sugar, 
3 packets aspartame sweetner
1 quarter teaspoon salt
total: 6.7 ounces, 3.3 ounces water

Put 1 eighth cup beans in a sauce pan with 3 quarters cup water.

Heat on a stove top on high until boiling, about .

Cover an heat on low for 1 hour 20 minutes. 

If using leeks or onions:
[
Chop 2 ounces leek into 3/8 inch pieces.

Either:
Put 2 ounces leek and 1 half cup water into a metal pan.

Heat on a cooktop until boiling, about 2 minutes.

Reduce heat to low.

Cover and heat 20 minutes on low, about 1 eighth cup of the water will 
have been evaporated or absorbed.
]

If using asparagus:
[
Cut 2 ounces asparagus into 3 quarters inch pieces.

Put the asparagus an 3 eighths cup water into a metal pan.

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

If using mustard green:

Remove the main leaf vein from about 2 ounces of mustard

Greens, discard the leaf veins. You need to have 1 ounce
of leaf.

cut the 1 ounce greens into 1 inch pieces.

Put the greens pieces and 2 cups water into metal pan.

Heat until boiling, reduce heat to low, cover, heat 30 minutes.

When the greens are done heating, pour into a strainer to get rid of water.

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

Put into a 2-cup processor or 1-cup blender:
 1/4 cup canned or boiled beans,
 1 half ounce apple,
 1 ounce tomato,
 1/8 cup whole wheat flour,
 3 tablespoons sunflower seed,
 1 teaspoon cocoa,
 1 quarter teaspoon salt,
 1 tablespoon sugar, 
 3 packets aspartame sweetner.


If boiling peanuts:
[
When the peanuts are soft:
Pour the mug of peanuts and water into a strainer to get rid of the water.

Rinse the peanuts in water and strain again.

Put the peanuts into the blender with the other ingredients.
]

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 pocessing.

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

Either:
[
1.
Serve warm in cold weather, heat 40 to 60 seconds in a microwave oven.

Serve at about body temperature in hot weather.
]

Or for a somewhat thicker consistency, somewhat starchier taste:
[
2. Put the batter into 3 4-inch 1 cup bowls, or place a 4 inch diameter round 
casserole dish or similar utensil at the center of a 9 inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

Heat in a mircowave oven until boiling, 3 minutes in
a 1000 watt oven.

-----------------------------
Math:
Add 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 6.7 ounces = 134 seconds.
Dry weight is total weight minus water (6.7 - 3.3) = 3.4 ounces.
Assume 1 ounces greens slaw that is 80 percent water, beans or peanuts absorb 
about 150 percent of their own weight in water when boiled, apple and greens 
are 80 percent water, tomato is 90 percent water, final product will be 
50 percent water.
-----------------------------
]

Makes enough for 3 quarters of a light meal.

If not using cocoa:
definitely: tangy, salty, bittersweet; 
mild apple and mustard green flavor, starchiness; 
pudding consistency.

If using 1 teaspoon cocoa:
Definitely bittersweet with more sweetness than bitterness, salty; 
mildly to moderately starchy, cocoa flavored; 
mildly: mustard flavored,  apple flavored, tangy; pudding consistency.








20100526a
tomato pear mustard green grain seed bean

1/4 cup canned or boiled beans
  or 1 quarter cup boiled peanuts or lentils
1 ounce pear
  or 1 ounce apple (see 20100524c)
  or 1 ounce leek (use 2 ounces if a larger portion is desired) (see 20100520b)
  or 1 ounce onion
1 ounce mild to medium flavored tomato
  or 1 half ounce extra tangy tomato
1 ounce mustard green
  or 2 ounces asparagus, do not leach (see 20100520bx)
1/8 cup (.6 ounce) whole wheat flour
3 tablespoons non roasted, no hull sunflower seeds
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
 or 1 eighth cup alfalfa seed soaked 24 hours, boiled 1 hour in 2 cups water, drained 
  or 2 tablespoons (1 ounce) nut or seed butter such as tahini
  or 1 tablespoon canola oil
    plus 1 tablespoon whole grain flour
1 tablespoon sugar 
3 packets aspartame sweetner
1 quarter teaspoon salt
total: 7.2 ounces, 3.7 ounces water

Put 1 eighth cup beans in a sauce pan with 3 quarters cup water.

Heat on a stove top on high until boiling, about.

Cover an heat on low for 1 hour 20 minutes. 

If using leeks or onions:
[
Chop 2 ounces leek into 3/8 inch pieces.

Either:
Put 2 ounces leek and 1 half cup water into a metal pan.

Heat on a cooktop until boiling, about 2 minutes.

Reduce heat to low.

Cover and heat 20 minutes on low, about 1 eighth cup of the water will 
have been evaporated or absorbed.
]

If using asparagus:
[
Cut 2 ounces asparagus into 3 quarters inch pieces.

Put the asparagus an 3 eighths cup water into a metal pan.

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


If using mustard green:

Remove the main leaf vein from about 2 ounces of mustard

greens, discard the leaf veins. You need to have 1 ounce

of leaf.

cut the 1 ounce greens into 1 inch pieces.

Put the greens pieces and 2 cups water into metal pan.

Heat until boiling, reduce heat to low, cover, heat 30 minutes.

When the greens are done heating, pour into a strainer to get rid of water.

Dump greens back into heating pan, add 1 or 2 cups water to rinse and cool.

Strain again.

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

Put into a 2-cup processor or 1-cup blender:
 1/4 cup canned or boiled beans (lima beans this trail)
 1 ounce pear,
 1 ounce tomato,
 1/8 cup whole wheat flour,
 3 tablespoons sunflower seed,
 1 quarter teaspoon salt,
 1 tablespoon sugar, 
 3 packets aspartame sweetner.

If boiling peanuts:
[
When the peanuts are soft:
Pour the mug of peanuts and water into a strainer to get rid of the water.

Rinse the peanuts in water and strain again.

Put the peanuts into the blender with the other ingredients.
]

When the greens are done leaching:
Remove water from the greens by first pouring into a strainer.

Put the greens back into the heating pan, add 2 or 3 cups water to rinse, strain again.

Yield is about 1 ounce greens slaw.

Put the greens into the blender.

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 pocessing..

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

Either:
[
1.
Serve warm in cold weather, heat 40 to 60 seconds in a microwave oven.

Serve at about body temperature in hot weather.
]

Or:
[
2. Put the batter into 3 4-inch 1 cup bowls, or place a 4 inch diameter round 
casserole dish or similar utensil at the center of a 9 inch diameter glass piepan.
 
Pour the batter into the space around the casserole dish.

Heat in a mircowave oven until thickened, 3 minutes 10 seconds in
a 1000 watt oven.

-----------------------------
Math: 
Plus 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 7.2 ounces = 154 seconds.

Dry weight is total weight minus water (7.2 - 3.7) = 3.5 ounces.
Assume 1 ounces greens slaw that is 80 percent water, beans or peanuts absorb 
about 150 percent of their own weight in water when boiled, pear and greens are 80 percent water,
tomato is 90 percent water, final product will be 50 percent water.
-----------------------------
]

Moderately: tangy, salty; bittersweet; mild pear and mustard green flavor, starchiness; 
pudding consistency.







20100811c
tomato seed

2 ounces very ripe tomato
1 tablespoon sunflower seed for a strong flavor,
  or 2 tablespoon for a milder flavor, (this trial)
1 tablespoon sugar
if using 1 tablespoon sunflower seed, 2 packets aspartame
if using 2 tablespoons sunflower seed, 1 packet aspartame
if using 1 tablespoon sunflower seed, 1 eighth pinch salt
if using 2 tablespoons sunflower seed, 3 pinches salt
if using processor, add no water
if using blender, 1 tablespoon water.

Put all ingredinets into a 1-cup blender.

Run until smooth, 3 minutes.

Could serve with 20090305e apple blueberry grain seed peanut
and an ounce or so of mackerel or tuna for a complete medium
size meal.

If using 1 tablespoon sunflower seed, 2 packets aspartame,
1 eighth teaspoons salt:
Prominent tomato flavor, tanginess; moderately
salty, sweet; mildly starchy; slightly: sour, bitter; medium thick liquid consistency.

If using 2 tablespoons sunflower seed, 1 packet aspartame:
Prominent: sweetness, tanginess; moderately
tomato flavored, salty; mildly starchy; slightly: sour, bitter; 
medium thick liquid consistency. Probably better w 2 tbsp snflwr sds than w 1 tbsp








Tomato carrot grain seed bean

2 ounces mild carrot
  or 1 half ounce strong flavored carrot
     plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, yellow summer squash
1/8 cup diced stewed tomato
  or 1 ounce fresh medium flavor tomato
  or 1 half ounce extra tangy tomato
1/8 cup raw sunflower seeds
1/8 cup raw black eyed peas, soaked 24 hours, measured before soaking
  or 1 quarter cup boiled or canned beans
2 tablespoons (.6 ounce) whole grain flour
2 teaspoons (.3 ounce) sugar
2 pinches salt
total: 6.6 ounce, 3.7 ounces water

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

Heat on a cooktop until boiling, reduce heat to low, cover, heat 40 minutes.
]

If using soaked whole beans:
[
Into a metal pan put 1 quarter cup peas or beans 
and 3 eighths cup water.

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

If boiling beans or peas,
when the beans or peas are done heating, place the pan in cold water
to cool for a couple of minutes so heat does not damage processor.

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

Run until smooth, 3 to 6 minutes.

Taste, if desired, add aspartame or sucralose.

Either:
[
1.
Serve warm in cold weather, heat 40 to 60 seconds in a microwave oven.

Serve at about body temperature in hot weather.
]

Or for a somewhat thicker (pudding) consistency, somewhat starchier taste:
[
2. Put the batter into 3 4-inch 1 cup bowls, or place a 4 inch diameter round 
casserole dish or similar utensil at the center of a 9 inch diameter glass piepan.

Pour the batter into the space around the casserole dish.

Heat in a microwave oven until boiling, 2 minutes 45 seconds in
a 1000 watt oven.

-----------------------------
Math:
Add 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 6.6 ounces = 132 seconds.
Dry weight is total weight minus water (6.6 - 3.7) = 2.9 ounces.
Assume 1 ounces greens slaw that is 80 percent water, beans or peanuts absorb 
about 150 percent of their own weight in water when boiled, apple and greens 
are 80 percent water, tomato is 90 percent water, final product will be 
56 percent water.
-----------------------------
]






20090904b
tomato seed pea
1 eighth cup (.9 ounce) dried peas
1 eighth cup dried, lightly roasted chestnuts * (not bitter from long storage)
  or 1 quarter cup fresh chestnut (shell and skin removed)
    and increase heat time given below by 30 seconds
  or 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 (see 20090802ex)
2 ounces mild tomato
  or 1 ounce tangy tomato (reduce heat time by 1 minute)
  or 2 teaspoons tomato sauce (reduce heat time by 80 seconds)
2 tablespoons (1 ounce) sugar
  or 1 tablespoon sugar plus 2 packets aspartame
1 eighth teaspoon salt
3 eighths cup (3 ounces) water (from heating chestnuts)

If using dried, roasted chestnut:
[
Put the chestnuts and 5 eighths cup water into a metal pan.

Heat on a cooktop until boiling, reduce heat to low, cover,
heat 40 minutes.
]

If using fresh, roasted chestnut:
[
Put the chestnuts and 3 eighths cup water into a metal pan.

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

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 or 2-cup processor.

If not using chestnuts or if using chestnut flour, add 3 eighths
cup water to the processor.

Run until smooth, perhaps about 4 minutes, 
6 minutes if using chestnut pieces instead of chestnut flour.

Taste, if desired, add aspartame or sucralose and run processor to mix.

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, 7 minutes in a 1000 watt microwave oven, 
or if using a 600 watt oven, heat 11 minutes.

--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 20 seconds to heat bowl.
To raise to boiling temperature: 7.4 ounces X 20 seconds per ounce = 148 seconds.
Dry weight is total weight minus water (7.4 ounces - 5 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 (5 - 1.6) = 3.4 ounces.
To evaporate excess water: 46 seconds per ounce of water times 3.4 ounces = 
202 seconds.
To replace heat lost to air during evaporation: 202/60 seconds per minute X 12 seconds 
per minute = 40 seconds plus 40/60 X 12 = 8 seconds for a total of 48 seconds.
------------------------


Could serve with 
20090628g Apple watercress spinach grain nut pudding.

* Put 1 quarter cup dried unroasted chestnuts into a hot air popcorn popper, 
set a timer for 1 minute 40 seconds, run the popper until the timer runs out, 
immediately dump the chestnuts into a metal bowl.

Definite chestnut flavor; modereately bitter/sweet; mildly starchy; 
soft, moist consistency, firmer than a pudding, densier and moister than a cake or muffin.







Soak 1 eighth cup split peas in 1 tablespoon (.5 ounce) water in a closed container 
in refridgerator for 24 hours.
20091027f
  similar to 20090924ax which is almost double in size
tomato grain seed pea

1 eighth cup (.95 ounce) split peas
  or 1 eighth cup (?.9 ounce) dried peas, soaked in water 3 days while in refridgerator
  or 1 quarter cup fresh frozen peas
2 tablespoons (.7 ounces) lightly roasted non bitter chestnut flour
  or 1 quarter cup dried roasted (2 minutes) chestnuts * 
  or 1 third cup fresh chestnut (shell and skin removed) and 
    increase heat time given below by 30 seconds
  or 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 (see 20090802ex)
1 ounce tomato
1 teaspoon (.15 ounce) canola oil
  or 1 tablespoon (.3 ounce) non roasted no hull sunflower seeds plus 1 tablespoon (.4 ounce) flax seed (this trial)
2 tablespoons (.4 ounce) oat bran (oat bran this trial)
  or 1 tablespoon wheat bran plus 1 tablespoon rolled oats
1 tablespoon (.5 ounce) sugar
3 packets aspartame sweetner
1 quarter teaspoon salt
3 quarters cup (6 ounces) water

Either:
(1. Soak 1 eighth cup split peas in 1 tablespoon (.5 ounce) water in a closed container 
in refridgerator for 24 hours.)
 or:
(2. Soak 1 eighth cup dried whole peas in 1 tablespoon (.5 ounce) water
in a closed container in refridgerator for 3 days or at room temperature for 2 days)
 or:
(3. Put 1 eighth cup split peas and 1 half cup water into a tall mug.
Heat the mug until boiling, 1 minute 30 seconds in a 1000 watt microwave 
or 2 minutes 30 seconds in a 600 watt microwave oven, then cover and 
heat on low for 10 minutes)
 or:
(4. Put 1 eighth cup split peas and 1 cup water into a metal pan.
Heat the pan on a cooktop until boiling, about 4 minutes, then cover and 
heat on low for 10 minutes.)
 or:
(5. Put 1 eighth cup whole peas and 3 quarters cup water into a tall mug.
Heat the mug until boiling, 2 minute 20 seconds in a 1000 watt microwave or 
3 minutes 50 seconds in a 600 watt microwave oven, then cover and heat on low for 30 minutes 
 or:
(6. Put 1 eighth cup whole peas and 1 cup water into a metal pan.
Heat the pan on a cooktop until boiling, about 4 minutes, then cover and heat on low for 30 minutes.)

Grind together 2 tablespoons oat bran and 1 tablespoon flax seed in a coffee grinder, 
grind a second time to insure a fine powder( if no coffee or grain grinder is available, 
put the bran  and flax seed into the blender with the other ingredients and blender 
a few minutes longer to pulverize the bran and flax.

Put all ingredients except oat bran, into a 2 cup or larger high speed blender and 
run until smooth, perhaps about 4 minutes, 5 minutes if using non ground flax seed,
6 minutes if using chestnut pieces instead of chestnut flour.

Put the batter into a mixing bowl, add the oat bran (and flax meal if ground), and mix.

Divide the batter equally into 4 3-inch diameter, 1 half cup bowls.

Place the bowls opposite each other across the center of a microwave oven.

Heat until thickened, 4 minutes 50 seconds in a 1000 watt microwave oven, 
or if using a 600 watt oven, heat 9 minutes 40 seconds.

--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 40 seconds to heat bowl.
To raise to boiling temperature: 12.15 ounces X 20 seconds per ounce = 243 seconds.
Soaked split peas loose .1 ounce water of the added .5 ounce water.
Split peas absorb twice their weight in water when boiled 10 minutes.

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

Could serve with 
20090628g Apple watercress spinach grain nut pudding.

* Put 1 quarter cup dried unroasted chestnuts into a hot air popcorn popper, 
set a timer for 1 minute 50 seconds, run the popper until the timer runs out, 
immediately dump the chestnuts into a metal bowl.

Mild pea flavor, mildly: tangy, sweet, biting; slightly starchy, chestnut flavored; 
consistency is about like traditional pumpkin pie filling.









Soak 1 quarter cup peas in 2 tablespoons (1 ounce) water in a closed container in 
refridgerator for 3 days.
20090924ax
  similar to 20091027f which makes about half as much
tomato seed pea

1 quarter cup (1.9 ounce) split peas soaked 2 days at room temperature
  or 1 quarter cup (1.5 ounce) dried peas, 
    soaked in water 3 days while in refridgerator
  or 1 quarter cup fresh frozen peas
1 eighth cup (.6 ounces) lightly roasted chestnut flour plus 2 tablepsoons non roasted
    no hull sunflower seed
  or 1 eighth cup (.6 ouncde) dried roasted (2 minutes) chestnuts*
    plus 2 tablepsoons non roasted no hull sunflower seed
  or 1 third cup fresh chestnut (shell and skin removed) and 
    increase heat time given below by 30 seconds
  or 3 tablespoons (1 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 (see 20090802ex)
2 ounces tomato
4 tablespoons (.8 ounce) oat bran
2 teaspoons (.3 ounce) canola oil
2 tablespoons (1 ounce) sugar (this trial)
3 packets (.1 ounce roughly) aspartame sweetner 
1 quarter teaspoon salt
3 quarters cup (6 ounce) water

Either:
(1. Soak 1 quarter cup dried whole peas or split peas in 2 tablespoons (1 ounce) water
  in a closed container in refridgerator for 3 days or at room temperature for 2 days)

 or:
(2. Put 1 quarter cup dry split peas and 1 half cup water into a tall mug.

Heat the mug until boiling, 2 minutes in a 1000 watt microwave or 5 minutes 
in a 600 watt microwave oven, then cover and heat on low for 10 minutes.
)

 or:
(3. Put 1 quarter cup dry whole peas and 3 quarters cup water into a 4-
cup microwaveable bowl.

Heat until boiling, 2 minute 45 seconds in a 1000 watt microwave 
or 4 minutes 35 seconds in a 600 watt microwave oven, then cover and 
heat on low for 30 minutes.
)
 
 or:
(4. Put 1 quarter cup dry whole peas and 1 cup water into a metal pan.

Heat the pan on a cooktop until boiling, about 4 minutes, then cover and 
heat on low for 30 minutes.
)

Grind 4 tablespoons oat bran in a coffee grinder, grind a second time to insure a fine powder.

Put all ingredients except the oat bran into a 2 cup or larger high 
speed blender and run until smooth, perhaps about 5 minutes, 
6 minutes if using chestnut pieces instead of chestnut flour.

Put the batter into a mixing bowl, add the oat bran, and mix.

Place an 4 inch diameter round casserole dish or simlar container at 
the center of an 8-inch diameter glass piepan.

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

Heat until thickened, 4 minutes in a 1000 watt microwave oven, or 
if using a 600 watt oven, heat 6 minutes 40 seconds.

--------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Add 40 seconds to heat bowl.
To raise to boiling temperature: 14.3 ounces X 20 seconds per ounce = 186 seconds.
Soaked split peas loose .2 ounce water of the added 1 ounce water.
Split peas absorb 150 percent their weight in water when boiled 10 minutes.
------------------------

Could serve with 
20090628g Apple watercress spinach grain nut pudding.

* Put 1 quarter cup dried unroasted chestnuts into a hot air popcorn popper, 
set a timer for 1 minute 50 seconds, 
run the popper until the timer runs out, 
immediately dump the chestnuts into a metal bowl.

Robust to moderate chestnut flavor, moderately: sweet, starchy; mildly: bitter, salty; 
very thick pudding, somewhat more solid than traditional pumpkin pie.













Tomato carrot grain seed bean

2 ounces mild fresh tomato
  or 1 ounce extra tangy tomato
2 ounces mild carrot
  or 1 half ounce strong flavored carrot
    plus 1 ounce mild vegetable such as acorn squash, mild pumpkin,
       cucumber, zuccini, summer squash
3 tablespoons soaked grain,
  or 1 quarter cup sprouted grain
  or 2 tablespoons whole grain flour
1/8 cup non roasted, no hull sunflower seeds
  or 1 tablespoon nut or seed butter such as tahini
1 eighth cup dried beans
  or 1 quarter cup canned beans
  or 1/4 cup thawed frozen peas
  or 1/4 cup soaked or sprouted dried beans, measured after soaking
1 tablespoon sugar
2 pinches salt

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

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

If using, add 1 quarter cup soaked or sprouted grain, heat 8 minutes.

If using, add 2 tablespoons grain flour and stir.
]

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

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

If usin, add 1 quarter cup soaked or sprouted grain, heat 8 minutes.

If using, add 2 tablespoons grain flour and stir.
]

If using soaked or sprouted beans:
[
Into a metal pan put:
 if using, 1 quarter cup soaked or sprouted grain,
 1 eighth cup beans, and
 1 quarter cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 8 minutes.

If using, add 2 tablespoons grain flour and stir.
]

If using green peas:
[
Into a microwaveable bowl put:
 if using, 1 quarter cup soaked or sprouted grain,
 1 quarter cup peas, and
 1 eighth cup water.

Heat, covered, in a microwave oven until boiling, 1 minute 50 seconds in a 1000 watt oven,
reduce heat to low, heat 4 minutes.

If using, add 2 tablespoons grain flour and stir.
]



If boiling beans, peanuts, or peas:
[
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.

Put the beans and remaining cooking water into the blender.
]

Put into a 2-cup processor or blender:
 2 ounces mild fresh tomato,
   or 1 ounce extra tangy tomato,
 2 ounces mild carrot,
 if using, 3 tablespoons soaked grain,
 if using, 1 quarter cup sprouted grain,
 1/8 cup non roasted, no hull sunflower seeds,
 1/4 cup soaked or sprouted dried beans,
 1 tablespoon sugar
 2 pinches salt.

Run until smooth, 4 to 6 minutes.

If using, add 2 tablespoons flour and run until mixed, 20 to 30 seconds.







20100818e
tomato cucumber grain seed

1 ounce tomato
2 ounces cucumber
1 tablespoon whole grain flour
1 tablespoon sunflower seed 
1 eighth teaspoon salt
2 tablespoons sugar

Remove peel from cucumber to yield 2 oucnes.

Put all ingredients and 1 tablespoon water into a
1-cup processor or blender.

Run until smooth, about 2 minutes.

Taste, if desired, add aspartame sweetener.
(2 packets suggested)

Place batter in a microwaveable bowl.

Heat until boiling in a microwave oven, about 2 minutes
in a 1000 watt oven, reduce heat to low, cover,
heat 3 minutes.

Very sweet, prominently tangy; moderate tomato flavor,
saltiness; mildly starchy; pudding consistency.






20100825a

tomato cucumber grain nut
1 half ounce tomato
2 ounces cucumber
2 tablespoons whole grain flour
1 quarter cup pecans
  or 2 tablespoons sunflower seed 
1 eighth teaspoon salt
2 tablespoons sugar
1 to 3 packets aspartame sweetener, according to taste
(1 packet allow more pecan flavor, 3 has prominent sweeteness)

Remove peel from cucumber to yield 2 oucnes.

Put all ingredients and 1 tablespoon water into a
1-cup processor or blender.

Run until smooth, about 2 minutes.

Place batter in a microwaveable bowl.

Heat, covered, until boiling in a microwave oven, about 2 minutes 10 seconds
in a 1000 watt oven, reduce heat to low,
heat 3 minutes.

Set the hot container in cold water to cool for a few 
minutes.

Stir.

Prominently: sweet; moderately to prominently 
pecan flavored; moderately: salty,
tangy; mildly starchy; pudding consistency with some solid
area at edge







20100820b
tomato cucumber grain seed

1 half ounce tomato
2 ounces cucumber
2 tablespoons whole grain flour
2 tablespoons sunflower seed 
1 eighth teaspoon salt
2 tablespoons sugar
1 packets aspartame sweetener

Remove peel from cucumber to yield 2 oucnes.

Put all ingredients and 1 tablespoon water into a
1-cup processor or blender.

Run until smooth, about 2 minutes.

Place batter in a microwaveable bowl.

Heat, covered, until boiling in a microwave oven, about 2 minutes 10 seconds
in a 1000 watt oven, reduce heat to low,
heat 3 minutes.

Set the hot container in cold water to cool for a few 
minutes.

If using 1 ounce tomato:
Prominently sweet; moderately tangy; mildly: starchy,
salty, tomato flavored; thick pudding consistency.
requires excessive sweetener, try 1 half ounce tomato,
add no aspartame, if good, try not heating to make mild

If using 1 half ounce tomato:
Moderately: sweet, tangy; mildly: starchy, salty;
slightly tomato flavored; very thick puddding consistency.







20100711b
  similar to 20100801b which uses 1 half ounce tomato, slightly more sugar,
  sligthly less salt
Tomato cucumber grain seed bean

2 ounces cucumber
1 ounce tomato plus 2 teaspoons sugar and increase heat time by 45 second
  or 1 teaspoon (.2 ounce) ketchup
optional: 
[
1 teaspoon (.1 ounce) non roasted chestnut flour
  or 1 half ounce roasted sesame seed
  or 1 tablespoon tahini
]
3 tablespoons non roasted, no hull sunflower seed
  or 2 tablespoons (1 ounce) any nut or seed butter
1 tablespoon grain flour
  or 1 tablespoon (.4 ounce) grain, boiled 15 minutes to soften
2 tablespoons boiled or canned beans 
  or 1 tablespoon (.45 ounce) dried beans
  or 2 teaspoons roasted peanut butter plus 1 teaspoon lentils
1 tablespoon plus 1 teaspoon (.7 ounce) sugar
2 packets aspartame sweetener
1 eighth teaspoon plus 1 pinch salt
if using processor, 1 eighth cup (1 ounce) water
if using blender, 
total: 6.9 ounces, 4.1 ounces water

Remove peel from cucumber to yield 2 ounces.

Chop the cucumber into 1 inch pieces.

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

Process until smooth.

Taste, if desired, add apartame sweetener to taste.
(1 packet suggested)

Either:

[1. Eat the batter as is, if desired, warm by heating in a 
microwave oven, 30 to 50 seconds.
]

Or:

[2. Divide the batter equally into 2 4-inch diameter bowls.

Heat until thicken, 4 minutes in a 1000 watt microwave oven.

-------------------
Math:
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
To raise to boiling: 6.9 ounces X 20 equals 138 seconds.
Dry weight is total weight minus water (6.9 - 4.1) = 2.8 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 2.8 ounces.
Water to remove is total water minus water left in (4.1 - 2.8) = 1.3 ounce.
Plus to evaporate water 46 X 1.3 ounces water equals 60 seconds.
To replace heat lost to air 60/60 times 14 is 14 plus 
   14/60 times 14 is 3 for a total of 17 seconds

Assume tomato is 90 percent water, zuccini is 80 percent water,
ketchup is 40 percent water, beans contain .6 ounce water.
-----------------------
]

Has enough fiber for an entire meal. To get plenty of protein, serve with
a side of 1 or 2 ounces meat or an egg or egg salad or Bean seed or
Boiled peanuts or Boiled peas. Or have the meal before and 
the meal after have sufficient protein.


If heated to thicken: (not tested)

If not heated to thicken, 1 teaspoon chestnut flour, 3 pinches salt, 
2 packets aspartame, 1 tablespoon plus 1 teaspoon sugar:
good, prominently: sweet, salty; mild to moderate chestnut flavor; mildy: tangy, starchy;
slightly bitter; thick liquid consistency.

If not heated to thicken, no chestnut flour, 1 tablespoon plus 1 teaspoon sugar, 
3 packets aspartame, 1 eighth teaspoon plus 1 pinch salt:
good, prominently: bittersweet, salt, tangy; mild tomato flavor; mildy: starchy; 
slightly cucumber flavored:; thick liquid consistency.







20100801b
  similar to 20100711b which uses 1 ounce tomato, slightly less sugar,
  sligthly more salt
Tomato cucumber grain seed bean

2 ounces cucumber
1 half ounce tomato plus 1 teaspoon sugar and increase heat time by 20 seconds
  or 1 teaspoon (.2 ounce) ketchup
optional: (not this trail)
[
1 teaspoon (.1 ounce) non roasted chestnut flour
  or 1 half ounce roasted sesame seed
  or 1 tablespoon tahini
]
2 tablespoons (1 ounce) any nut or seed butter
  or 3 tablespoons (sunflower seed this trial)
1 tablespoon grain flour
  or 1 tablespoon (.4 ounce) grain, boiled 15 minutes to soften
2 tablespoons boiled or canned beans 
  or 1 tablespoon (.45 ounce) dried beans
  or 2 teaspoons roasted peanut butter plus 1 teaspoon lentils
1 tablespoon plus 2 teaspoon (.8 ounce) sugar
1 packet aspartame sweetener
1 eighth teaspoon salt
if using processor, 1 eighth cup (1 ounce) water
if using blender, 
total: 6.9 ounces, 4.1 ounces water

Remove peel from cucumber to yield 2 ounces.

Chop the cucumber into 1 inch pieces.

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

Process until smooth.

Taste, if desired, add apartame sweetener to taste.
(2 packets suggested)

Either:

[1. Eat the batter as is, if desired, warm by heating in a 
microwave oven, 30 to 50 seconds.
]

Or:

[2. Divide the batter equally into 2 4-inch diameter bowls.

Heat until thicken, 4 minutes in a 1000 watt microwave oven.

-------------------
Math:
5 seconds for oven to start heating.
Plus 20 seconds to heat dish.
To raise to boiling: 6.9 ounces X 20 equals 138 seconds.
Dry weight is total weight minus water (6.9 - 4.1) = 2.8 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 2.8) = 2.8 ounces.
Water to remove is total water minus water left in (4.1 - 2.8) = 1.3 ounce.
Plus to evaporate water 46 X 1.3 ounces water equals 60 seconds.
To replace heat lost to air 60/60 times 14 is 14 plus 
   14/60 times 14 is 3 for a total of 17 seconds

Assume tomato is 90 percent water, zuccini is 80 percent water,
ketchup is 40 percent water, beans contain .6 ounce water.
-----------------------
]

Has enough fiber for an entire meal. To get enough protein, serve with a 
side of 1 or 2 ounces meat, an egg, egg salad, Bean seed,  Boiled peanuts, 
or Boiled peas. Or just be sure the meal before and the meal after have 
sufficient protein.

Can serve with serve with 20100525d title: grain nut.

If heated to thicken: (not tested)

Definitely: bittersweet with more sweetness than
bitterness, salty; moderately tangy; mild tomato flavor,
cucumber flavor, sourness, starchiness; medium thick liquid.







20100826d
title: tomato cucumber

1 quarter ounce tomato
1 ounce cucumber
3 pinch salt
2 teaspoons sugar
1 packet aspartame sweetener
1 eighth cup water

Put all ingredients into a 1 cup blender or processor.

Run until smooth, 1 to 2 minutes.

Tastes something like watermelon; prominently: salty,
sweet; moderately tangy; mild to moderate: cucumber flavored;
mildly tomato flavored; liquid consistency.







20100726c
tomato cucumber onion seed

1 ounce tomato
1 ounce cucumber
1 ounce onion
1 tablespoon whole grain flour
3 tablespoons non roasted, no hull sunflower seed
1 tablespoon plus 2 teaspoons sugar
3 packets aspartame sweetener
aspartame sweetener to taste
1 eighth teaspoon salt

Put into a 2-cup or larger microwaveable bowl:
1 ounce onion and 1 eighth cup water.

Heat, covered, in a microwave oven until boiling, 55 
seconds in a 1000 watt oven, then heat on low for
20 minutes. 

Put into a 1- or 2-cup processor or 1-cup blender:
 1 ounce tomato
 1 ounce cucumber
 1 tablespoon whole grain flour
 3 tablespoons non roasted, no hull sunflower seed
 1 tablespoon plus 2 teaspoons sugar
 3 packets aspartame sweetener
 1 eighth teaspoon salt

When the onion is done heating, set the hot pan in
cold water to cool for a few minutes so heat does
not damage the processor.

Add the onion and heating water to the processor.

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

Taste, if desired, add aspartame sweetener to taste.
1 added this trial

Definitely tangy, sweet; mild: tomato flavor, onion
flavor, salty; slight cucumber flavor, starchy; pudding consistency.







20100905c
Tomato onion grain seed bean

2 ounces onion
  or 1 tablespoon dried onion flakes plus 1 quarter cup     water
1 ounce medium to mild tomato
  or 1 half ounce extra tangy tomato
  or 1 teaspoon tomato powder plus 1 ounce water
1 eighth cup dry blackeyed peas or peanuts or lentils
  or 1 quarter cup boiled or canned beans
2 tablespoons whole corn flour
1 eighth cup plus 1 tablespoon non roasted sunflower seeds
  or 1 quarter cup dried chestnut halves (see 20100905d)
1 eighth teaspoon plus 2 pinches salt
2 tablespoons sugar
if using blender, add 1 eighth cup water
total: 8.1 ounce, 4.5 ounces water

Cut the onion into 1 half inch or smaller pieces.

If using blackeyed peas or peanuts or lentils:
Put the onion, blackeyed peas, and 3 eights cup water into a 
metal pan.

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

Set the hot container in cold water to cool for a
couple of minutes.

Put all ingredients including water for heating onion into a 2-cup or larger 
food processor or blender and run until smooth.

Taste, if desired, add aspartame sweetener.
(2 packets suggested)

Either:
(1. Eat the batter as is.)

Or:

(2. Spread the batter 1 quarter inch thick on a plastic sheet on a food dryer heating
tray.

Dry at 125 to 130 degrees F. until mash consistency, about 5 hours.

Or:
(3. Put the batter into a 3-cup or larger microwaveable bowl,
heat in a microwave oven until boiling, 3 minutes in a 
1000 watt oven.

--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
Plus to raise to boiling: 8.1 ounces X 20 equals 162 seconds.
---------------------------------

Eat as is or:

Spread the mash on pita bread, tortillas, or whole grain bread.

If desired, cut a torilla into six wedges.

Place a large spoonful of tomato bean on each wedge.

Makes enough for about 1 to 3 tortillas, 3 tortillas makes a large meal.
)

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 4 minutes
in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 8.1 ounces X 20 seconds per ounce = 162 seconds.
Dry weight is total weight minus water: 8.1 ounces - 4.5 ounces = 3.6 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.6 = 3.6 ounces.
Water to remove is total water minus water left in (4.5 - 3.6) = .9 ounces.
Plus to remove excess water: 46 seconds per ounce X .9 ounces = 41 seconds.
Plus to replace heat lost to air while at boiling temperature:
 41/60 minutes times 12 seconds per minute = 8 seconds plus 
8/60 minutes X 12 = 2 seconds for a total of 10 seconds.

(assume vegetable is
80 percent water, tomato is 90 percent water, 1 ounce of water is
lost while boiling onion/beans, losses while at boiling temperature
in microwave oven are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------

If heated to boiling, eaten by itself:
good, mild to moderate: sweetness, tangyness, saltiness, onion flavor;
mildly starchy; slightly tomato flavored; 
mash consistency, slightly firmer at edges, more fluid at center.


If heated to boiling, eaten on bread:
good, mild to moderate: sweetness, starchiness; 
mildly: tangy, salty, onion flavored; slightly tomato flavored;






20100905d
Tomato onion grain seed bean

1 ounce onion
  or 1 tablespoon dried onion flakes plus 1 quarter cup
    water
1 ounce mild tomato
  or 1 half ounce tangy tomato
  or 1 teaspoon tomato powder plus 1 ounce water
1 eighth cup dry blackeyed peas
2 tablespoons whole corn flour
1 quarter cup (1.2 ounces) dried chestnut halves (this trial, 20100905d)
  or 1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds (see 20100905c)
1 eighth teaspoon salt
2 tablespoons sugar
2 packets aspartame sweetener
if using blender, add 1 eighth cup water
total: 10.3 ounce, 6.5 ounces water

Put into a metal pan:
1 quarter cup chestnuts and 3 quarters cup water.

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

Cut 1 ounce onion into 1 half inch or smaller pieces.
Put the onion and blackeyed peas into the 
metal pan.

Heat another 20 minutes.

Set the hot container in cold water to cool for a
couple of minutes.

Put all ingredients into a 2-cup or larger food processor or blender and run

until smooth.

Taste, if desired, add aspartame sweetener.
(2 packets aspartame suggested, for a total of 4)

Either:
(1. Eat the batter as is.)

Or:

(2. Spread the batter 1 quarter inch thick on a plastic sheet on a food dryer heating
tray.

Dry at 125 to 130 degrees F. until mash consistency, about 12 hours.
)

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 6 minutes 25 seconds
in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 10.3 ounces X 20 seconds per ounce = 206 seconds.
Dry weight is total weight minus water: 10.3 ounces - 6.5 ounces = 3.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 
  1/1 X 3.8 = 3.8 ounces.
Water to remove is total water minus water left in (6.5 - 3.8) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces = 124 seconds.
Plus to replace heat lost to air while at boiling temperature:
 124/60 minutes times 12 seconds per minute = 25 seconds plus 
25/60 minutes X 12 = 5 seconds for a total of 30 seconds.
(assume vegetable is 80 percent water, tomato is 90 percent water, 1 ounce of water is
lost while boiling onion/beans, losses while at boiling temperature
in microwave oven are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------

If not heated to thicken, 1 ounce tomato, 2 ounces onion,
3 tablespoons sunflower seed, 1 quarter cup chestnut halfs:
Moderate: chestnut flavor, sweetness; mild to moderate:
onion flavor; mild: starchiness, saltiness; slightly corn
flavored; pudding consistency.
requires excessive sweetener, try 1 ounce of onion instead of 2,
and 1 half ounce tomato instead of 1 ounce.

If not heated to thicken, 1 half ounce tomato, 1 ounce onion,
1 quarter cup chestnut halfs, no sunflower seed:
Moderately: sweet; mild to moderately: chestnut flavored, onion flavored;
mildly: starchy, salty, tangy; pudding consistency






tomato onion lettuce seed
(no entry here yet, could use 20100831b as
template)



20090624c
tomato grain seed bean
Serves 4.

Grain seed top crust ingredients:
  1 half cup whole grain flour
  1 quarter cup lighthly roasted chestnut flour
  1 quarter cup sunflower seed butter or other nut or seed butter
  1 quarter cup sugar
  1 half teaspoon salt

Tomato bean chili ingredients:
1 can (15 oucnes) kidney beans
1 half of a 15 ounce can stewed tomato
1 quarter cup roasted tahini
1 tablespoon canola oil
1 quarter cup sugar
1 half teaspoon salt
optional:
2 thirds can meat (2 third of 12 ounces meat in a 15 ounce can = 8 ounces meat)

Process the onion in a blender with the tomato sauce until smooth.

To the blender add all other ingredients except beans and fish.

Run until uniform.

Put the blender mixture into a campfire pot that has a lid.

Add the beans.

Mix.

Mix all dumpling ingredients in a mixing bowl until uniform.

Spread the top crumb mix on top of the chili.

Heat until boiling.



20090624c
  similar to 20090902h which does not heats batter to thicken.
Makes one portion.
tomato seed bean and Grain seed
Tomato seed bean chili with Grain seed crumb topping

Grain seed top crust ingredients:
  1 eighth cup (.8 ounce) whole grain flour (corn flour tested)
  2 tablespoons (.7 ounce) lightly roasted chestnut flour
  1 tablespoon (.5 ounce) sugar
  1 packet aspartame sweetner
  1 eighth teaspoon salt

Tomato seed bean chili ingredients:
1 eighth cup kidney beans (1.1 ounces) soaked 24 hours at room temperature or 48 hours 
    in refridgerator in 1 tablespoon water. (soaked beans this trial)
  or 2 ounces canned kidney beans
3 ounces mild fresh tomato
  or 3 ounces stewed tomato
  or 1 and 1 half ounces extra tangy tomato plus 3 tablespoons water
1 eighth cup (.7 ounce) non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) roasted tahini 
  or 1 eighth cup roasted sunflower seeds
  or 1 quarter cup of any nut that is at least 20 percent oil, pecan,
    California walnut, cashew
  or 1 tablespoon flax (.425 ounce) seed
    plus 1 tablespoon whole grain flour
    plus 1 teaspoon canola oil
    plus 1 teaspoon sugar
  or 1 tablespoon canola oil
1 tablespoon plus 2 teaspoon (.85 ounce) sugar
1 packet aspartame
1 eighth teaspoon salt
1 quarter cup water

If using flax seed:
Grind the flax seed into a meal using a coffee grinder set at finest.

Process all the tomato bean chili ingredient, except flax, in a 2-cup or larger 
processor or blender until smooth.

Add the flax meal and run to mix, about 30 seconds.

Put the mixture into a container suitable for one of the three heating methods listed below.

Mix all dumpling ingredients in a mixing bowl until uniform.

Spread the top crumb mix on top of the chili.

Do one of next 3: 
(1. Cover and set in hot coals until fully boiling, move pot to a less hot place
in fire and heat until tomato has thickened, about 5 minutes.
)

(2. Heat on a cook top set at high, until fully boiling, reduce to medium and 
stir until tomato has slightly thickened, about 5 minutes, reduce heat to low cover, 
after 5 minutes turn off heat, allow to sit on burner until cool, about 20 minutes.
) 

(3. If heating in microwave oven: 
Put the blender's contents into a 3 cup or larger bowl.

Cover, heat until boiling,  and then 1 minute more to thicken, 
5 minutes 35 seconds in a 1000 watt oven.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 9.65 ounces X 20 equals 193 seconds.
Dry weight of bottom layer is total weight of bottom layer minus water: 
  7.6 ounces - 5 ounces = 2.6 ounces.
Water to leave in is 50 parts water/50 parts dry weight times dry weight:
  50/50 X 2.6 = 2.6 ounces.
Water to remove is total water minus water left in (5 - 2.6 = 2.4 ounces). 
To thicken remove about 2 ounces water: 46 seconds per ounce times 
  2.4 ounces = 110 seconds.
To replace heat lost to air during evaporation: 14 seconds per minutes times
  110/60 minutes = 26 seconds plus 14 seconds per minute times 26/60 = 
  6 seconds for a total of 32 seconds.
Assumed soaked beans lost .1 ounce water during soaking, tomato is 90 percent water
-------------------------------------------
)

Allow to cool, covered, for 25 minutes before eating.

If heated to thicken:
Robust chestnut flavor; moderate to robust tanginess; 
moderate: sweetness, tomato flavor, starchiness; 
soft and moist in center, chewy edge, dry crumb topping. 






20090902h
  similar to 20090624c which heats batter to thicken.
For one serving.
Tomato seed bean and Grain seed

Grain seed top crumb topping ingredients:
  1 eighth cup (.8 ounce) whole grain flour (corn flour tested)
  2 tablespoons (.7 ounce) lightly roasted chestnut flour
  1 tablespoon (.5 ounce) sugar
  2 packets aspartame sweetner
  1 eighth tsp salt
  2 teaspoons water

Tomato grain/seed bean chili ingredients:
3 tablespoons lentils or split peas (1.2 ounces before soaking, 2.4 ounces after boiling) 
  or 3 tablespoons lentil flour plus 1 tablespoon water 
  or for version using kidney beans and sunflower seed see 20090624c
3 ounces mild fresh tomato
  or 3 ounces stewed tomato
  or 1 and 1 half ounces extra tangy tomato plus 3 tablespoons water
1 tablespoon (.5 ounce) nut or seed butter such as lightly roasted tahini 
  or 1 eighth cup (.7 ounce) non roasted or lightly roasted no hulls sunflower seeds
  or 1 tablespoon flax (.425 ounce) seed
    plus 1 teaspoon canola oil
    plus 1 teaspoon sugar (this trial)
  or 1 tablespoon canola oil
1 tablespoon plus 1 teaspoon (.65 ounce) sugar
2 packets aspartame
1 quarter teaspoon salt

1 half cup water

If using dry beans or lentils, put 3 tablespoons lentils into a tall mug with 1 half cup water.
 
Place the mug in a microwave oven and heat to boiling, 1 minute 30 seconds in a 1000 watt oven, 
2 minutes 30 seconds in a 600 watt oven, then cover and heat 10 minutes on low 
(20 minutes for flageolet beans and navy beans). 

Pour the beans/water into a strainer to discard water. 

Dump the beans back into the heating container and add water to rinse.

Drain again.

Grind the flax seed into a meal using a coffee grinder set at finest.

Process all the tomato bean chili ingredient except flax in a 2 cup or 
larger blender until smooth, 4 minutes.

Add the flax and run to mix, 30 to 60 seconds.


Mix all crumb topping ingredients in a mixing bowl until uniform.

Spread the top crumb mix on top of the chili.

If desired, warm in a microwave oven for 20 to 60 seconds.

Definite: sweetness, tanginess; moderate chestnut and tomato flavors; 
smooth pudding texture/consistency with a thick layer of dry powdery crumb topping.







soak 1 eighth cup kidney beans at room temperature for 48 hours 
20090722c4
20090624c
Serves 4.
Grain seed top crust
  1 half cup whole grain flour
  1 half cup roasted chestnut flour
  1 quarter cup sunflower seed butter
  3 eighths cup sugar
  1 half tsp salt
Tomato onion bean chili
1 cup (8 ounces) onion
  or 1 and 1 half cup (12 ounces) onion greens
  or 1 half cup onion bulb and 3 quarters cup greens
1 can (15 ounces) kidney beans, drained
  or 1 half cup dried beans soaked in 1 quarter cup water for 2 days
1 can (15 ounces) stewed tomato
1 quarter cup roasted tahini
 or 4 tablespoons oil
1 quarter cup plus 1 tablespoon sugar
1 half teaspoon salt
2 thirds can (2 third of 12 ounces meat in a 15 ounce can = 8 ounces meat)

Process the onion in a blender with the tomato sauce until smooth.
To the blender add all other ingredients except beans and fish.
Run until uniform.
Put the blender mixture into a campfire pot that has a lid.
Add the beans.
Mix.
Mix all dumpling ingredients in a mixing bowl until uniform.
Spread the top crumb mix on top of the chili.
Cover the pot and heat until boiling.
Simmer for 5 minutes.
Allow to cool, covered, for 30 minutes.

20090722c1 For one serving:
Or: (no meat, onion precooked on a stove or in a microwave)
20090625e (not in good eats)
tomato onion grain seed bean
tomato onion seed bean and grain seed
tomato onion bean chili with Grain seed crumb topping
Serves 1.
Grain seed top crust
  1 eighth cup (.8 ounce) whole grain flour (corn flour this trial)
  2 tablespoons (.7 ounce) roasted chestnut flour (roasted 1 minute 40 seconds this trial)
  1 tablespoon plus 2 teaspoons (.85 ounce) sugar
  1 eighth tsp salt
Tomato onion seed bean chili
2 ounces onion 
  or 2 ounces leeks or chives 
  or 2 ounces radish root 
2 ounces canned kidney beans
  or 1 eighth cup kidney beans soaked 24 at room temperature or 48 hours 
in refridgerator in 1 tablespoon water. (soaked black bean this trial)
4 ounces fresh tomato (use fresh if available, if not use canned)(fresh this trial)
  or 4 ounces stewed tomato
  or (fire roasted tomatoes [burnt] )
  or 1 tablespoon dried tomato powder plus 1 half cup water
1 tablespoon (.5 ounce) roasted tahini (this trial)
  or 1 tablespoon canola oil
2 tablespoons (1 ounce) sugar
1 packet aspartame sweetner
1 eighth teaspoon salt

Cut onion into 3 eighths inch or smaller pieces.

Put the onion and 1 eighth cup water into a microwaveable bowl with 
sides 3 inches higher than onion/water mixture.

Heat until boiling, 1 minute 15 seconds in a 1000 watt microwave oven or 
2 minutes if using a 600 watt oven.

Cover and heat 20 minutes on low, most of the water will have been evaporated.

Process all the tomato onion bean chili ingredient in a 2 cup or larger blender until smooth.

Do one of next 2: (do 2 this trial)
(1. Put the blender mixture into a campfire pot that has a lid.)
(2. Put the blender mixuture into a micowaveable 3 cup or larger bowl that can be covered.)

Mix all dumpling ingredients in a mixing bowl until uniform.
Spread the top crumb mix on top of the chili.

Do one of next 3: (do 3 this trial)
(1. Cover and set in hot coals until fully boiling, move pot to a less 
hot place in fire and heat until tomato has thickened, about 5 minutes.)
(2. Heat on a cook top set at high, until boiling starts, reduce heat to medium,  
stir for a couple of minutes until mixture is hot and boiling is more intense, 
reduce heat to low, spread crumb topping on top of tomato/bean mixture, cover, 
after 5 minutes turn off heat, allow to sit on burner until cooled to 
desired eating temperature, about 20 minutes.) (cook top this trial)
(3. if heating in microwave oven: 
Cover and heat until boiling, and then 1 minute more to thicken, 
4 minutes 30 seconds in a 1000 watt oven.)

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 13.15 ounces X 20 equals 163 seconds.
To thicken remove about 1 and 1 third ounces water: 46 seconds per ounce times 1.3 = 61 seconds.
-------------------------------------------

Allow to cool, covered, for 15 minutes before eating.
(could use 1 can tomato soup, 1 can beans, and a 1 pound package of cornbread 
muffin mix to serve 8 or to serve 4 use 1 half can beans and 1 half muffin mix.)

Prominent: chestnut flavor, tangy/bitter/sweet flavor; moderately starchy; 
pudding-like moistness/softness at center, edge firm and a little chewy, top powdery crumb.





20091014d 
Serves 4.

Grain seed mush
  1 half cup whole grain flour
  1 half cup roasted chestnut flour
  1 quarter cup sunflower seed butter
  3 eighths cup sugar
  1 half teaspoon salt

Tomato onion bean chili
1 cup (8 ounces) onion
  or 1 and 1 half cup (12 ounces) onion greens
  or 1 half cup onion bulb and 3 quarters cup greens
1 can (15 ounces) kidney beans, drained
  or 1 half cup dried beans soaked in 1 quarter cup water for 2 days
1 can (15 ounces) stewed tomato
1 quarter cup roasted tahini
 or 4 tablespoons oil
1 quarter cup plus 1 tablespoon sugar
1 half teaspoon salt
2 thirds can (2 third of 12 ounces meat in a 15 ounce can = 8 ounces meat)

Process the onion in a blender with the tomato sauce until smooth.

To the blender add all other ingredients except beans and fish.
Run until uniform.

Put the blender mixture into a campfire pot that has a lid.
Add the beans.

Mix.

Mix all dumpling ingredients in a mixing bowl until uniform.

Spread the top crumb mix on top of the chili.

Cover the pot and heat until boiling.

Simmer for 5 minutes.

Allow to cool, covered, for 30 minutes.



20090910d1
tomato onion seed bean with Grain seed mush

Serves 1.
Grain seed mush
  3 tablespoons (1.2 ounce) whole grain flour or very fine cornmeal
  chestnut flour:
    1 teaspoon chestnut flour if the flour is dark roasted 
    1 tablespoon chestnut flour if medium roasted (this trial)
    2 tablespoon chestnut flour if very lightly roasted or not roasted
  additional corn flour:
    2 tablespoons if using 1 teaspoon dark roasted chestnut flour,
    or if not using chestnut flour: 1 eighth cup nonroasted sunflower seeds and 
      1 half teaspoon green bell pepper powder (not tested)
  1 tablespoon (.5 ounce) sugar
  1 packet aspartame sweetner
  1 eighth teaspoon salt
  1 quarter cup (2 ounces) water
  1 quarter cup (2 ounces) water
6.35 ounces, 4 ounces water

Tomato onion seed bean pudding
2 ounces onion 
  or 2 ounces leeks or chives 
  or 2 ounces radish root 
2 ounces canned kidney beans
  or 1 eighth cup (.8 ounces) dried kidney beans soaked in 1 tablespoon water 
    24 at room temperature or soaked 48 hours in refridgerator to yield 
    1.2 ounces or boiled 20 minutes
  or 1 quarter cup green lima beans
4 ounces fresh tomato (use fresh if available, if not use canned)
  or 4 ounces stewed tomato
  or 1 tablespoon dried tomato powder plus 1 half cup water
2 tablepsoons non roasted sunflower seeds
  or 1 tablespoon (.5 ounce) roasted tahini
  or 1 tablespoon canola oil
1 tablespoon (.5 ounce) sugar
4 packets aspartame sweetner
1 quarter teaspoon salt
1 half cup water
11.7 ounces, 8.4 ounces water

Cut onion into 3 eighths inch or smaller pieces.

Either:
(1. Put 2 ounces onion and 1 eighth cup water into a microwaveable bowl with 
sides 3 inches higher than onion/water mixture.

Heat until boiling, 1 minute 15 seconds in a 1000 watt microwave oven or 2 minutes 
if using a 600 watt oven.
)

Or:
(2. Put 2 ounces onion and 1 quarter cup water into a metal pan.

Heat on a cooktop until boiling, about 2 minutes.

Reduce heat to low.
)

Cover and heat 20 minutes on low, most of the water will have been evaporated or absorbed.

Put 1 eighth cup beans in a sauce pan with 1 half cup water.

Heat on a stove top on high until boiling.

Cover an heat on low for 15 to 30 minutes (10 minutes for most beans, 15 minutes for 
soaked peas, 30 minutes for dried non soaked peas). 

When 10 minutes remain for onions to finish heating, add 2 tablespoons sunflower 
seed to soften the seeds.

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

Process all the tomato onion bean chili ingredient in a 2 cup or larger blender until smooth.

Place a 4 inch diameter round casserole dish or similar utensil at the center 
of an eleven inch diameter glass piepan.

Pour spoon the batter into the space around the center utensil.

Set the piepan in a microwave oven.


Mix all mush ingredients except second 1 quarter cup water in a mixing bowl until uniform.

Add the second 1 quarter cup water and mix.

Put the mush mixture into an eight-inch diameter glass pie pan.

Set the eight-inch pie pan (with the mush mixture) on top of tomato onion seed bean piepan.

Do one of next 3: 
(1. Cover and set in hot coals until fully boiling, move pot to a less hot place in fire and 
heat until tomato has thickened, about 5 minutes.)

(2. Heat on a cook top set at high, until boiling starts, reduce heat to medium,  stir for 
a couple of minutes until mixture is hot and boiling is more intense, spread crumb topping 
on top of tomato/bean mixture, reduce heat to low, cover, after 5 minutes turn off heat, 
allow to sit on burner until cooled to desired eating temperature, about 20 minutes.
)

(3. if heating in microwave oven: 
Heat until boiling, and then more to thicken, 11 minutes to 13 minutes in a 1000 watt oven.)

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 60 seconds to heat dishes.
To heat to boiling: 18.2 ounces X 20 equals 304 seconds.
To thicken remove about 7.4 ounces water: 46 seconds per ounce times 4.4 = 202 seconds.
Plus to add heat conducted to air during evaporation: 202/60 minutes times 16 seconds per minute = 
58 seconds plus 58/60 X 16 = 16 seconds to total 74 seconds.
Assume peas or beans when boiled absorb about 125 percent of their weight in water.
Onions/beans/seed/water weights 3.5 ounces after heating.
-------------------------------------------

Allow to cool for 5 minutes.

Scrape/cut the Grain seed mush loose with a metal spatula, fold in half, 
pushing to one side of the dish.

Scrape the Tomato onion seed bean loose from its dish and dump/scoop beside the Grain seed mush.

Serve warm.

(could use 1 can tomato soup, 1 can beans, and a 1 pound package of cornbread 
muffin mix to serve 8 or to serve 4 use 1 half can beans and 1 half muffin mix.)

Cornmeal is definitely sweet, moderately: chestnut flavored, corn flavored; 
mildly salty; denser and moister than traditional cornbread.

Tomato onion bean, definitely tangy, onion flavored; mildly starchy, sweet; 
slightly: biting, salty; pudding consistency.


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







20100112f
tomato rutabaga onion

2 ounces tomato
3 ounces rutabaga
  or 2 ounces rutabaga plus 1 ounce carrot, leach carrot with rutabaga
  or 3 ounces beet root plus 2 ounces potato (not tested)
  or 3 ounces parsnip
  or 3 ounces turnip
2 ounces onion
1 tablespoons (1 ounce) sugar 
1 quarter teaspoon salt
3/8 cup water
 (reduce by 1 tablespoon if using soaked beans, reduce by 1 eighth cup if using boiled beans)
10.5 ounces, 8.6 ounces water

Cut 3 ounces rutabaga every 1 quarter inch or less.

Put into a metal pan: the rutabaga pieces and 6 cups water.

Heat on full power on a cooktop until boiling, about 10 minutes, reduce heat to low and 
heat for 30 minutes (heating time can be 20 minutes if rutabaga is cut across the 
grain into 1 eighth inch slices).

While the rutabaga is leaching, put into a metal pan:
2 ounces onion and 3 eighths cup water.

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

When the onion has finished heating, set the pan in cold water to cool for a couple of minutes.

When the rutabaga has heated for 30 minutes, dump into a strainer, discard water.

Put all ingredients (including water used to boil onion) into a 2 cup or larger blender.

Run until smooth, about 4 minutes, if necessary, jar the batter into the path of the 
cutting blades by repeatedly lifting the blender 1 quarter inch and then dropping it 
down against the counter, or if necessary add 1 tablespoon water at a time, just enough to get mixture to flow while processing.

Batter can be eaten as is or heat into a thick pudding as below:
Either:
(1. Put the batter into a serving bowl, warm, if desired, in a microwave oven, 
about 20 to 60 seconds in a 1000 watt oven, serve.)

(2: Place a 4 inch diameter round casserole dish or similar utensil at the 
center of an eight inch diameter glass piepan.

Pour/spoon the batter into the space around the center utensil.
Place the piepan in a microwave oven.)

Or:
(3: Divide the batter equally into 3 4-inch diameter, 1 cup or larger bowls.
Place the bowls opposite each other across the center of a microwave oven.) 

If cornmeal was used instead of ground grain:
[
Heat to soften cornmeal and to thicken slightly, 10 minutes 45 seconds in 
a 1000 watt microwave oven.
--------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 30 seconds to heat dishes.
Plus to raise to boiling: 10.5 ounces X 20 equals 210 seconds.
Dry weight is total weight minus water (10.5 ounces - 8.6 ounces) = 1.9 ounces.
Water to leave in is 50/50 X dry weight (50/50 X 1.9) = 1.9 ounces.
Water to remove is total water minus water left in (8.6 - 1.9) = 6.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 6.7 ounces water = 322 seconds.
To replace heat lost to air during evaporation: 322/60 minutes times 12 seconds
per minute = 64 seconds plus 64/60 X 12 = 13 for a total of 77 seconds.
(assume vegetable is 90 percent water, carrot absorb 10 percent of their 
weight in water when boiled, beans absorb 125 percent water, if sunflower seeds 
are boiled, seeds absorb 50 percent their own weight in water when boiled = 
about .5 ounce.)
------------------------------
]

Prominent onion flavor; moderately: tangy; 
mild: tomato flavor, saltiness, sweetness, rutabaga flavor; 
thick liquid consistency.







tomato radish seed bean
20090625e
Serves 1.

Grain seed top crust
  1 eighth cup (.8 ounce) whole grain flour (corn flour this trial)
  1 tablespoon (.3 ounce) non roasted chestnut flour
  1 tablespoon (.5 ounce) sunflower seed butter
  1 tablespoon (.5 ounce) sugar
  1 eighth tsp salt

Tomato radish seed bean chili
2 ounces onion
  or 2 ounces radish root (this trial)
2 ounces canned kidney beans
  or 1 eighth cup kidney beans soaked 24 at room temperature or 48 hours 
in refridgerator in 1 tablespoon water.
4 ounces stewed tomato (fire roasted tomatoes [burnt] used this trial)
1 half tablespoon (.25 ounce) roasted tahini
2 teaspoons (.3 ounce) oil
1 tablespoon (.5 ounce) sugar
1 eighth teaspoon salt

Cut radish into 3 eighths inch or smaller pieces.

Put the radish and 1 eighth cup water into a microwaveable bowl with 
sides 3 inches higher than radish/water mixture.

Heat until boiling, 1 minute 15 seconds in a 1000 watt microwave oven.

Cover and heat 20 minutes on low.

Process all the tomato onion bean chili ingredient in a 2 cup or larger blender until smooth.

Put the blender mixture into a campfire pot that has a lid.

Mix all dumpling ingredients in a mixing bowl until uniform.

Spread the top crumb mix on top of the chili.

Cover and set in hot coals until fully boiling and tomato has thickened.

Or if heating in microwave oven: 
Heat until boiling, and then 1 minute more to thicken, 4 minutes 30 seconds in a 1000 watt oven.

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 40 seconds to heat dishes.
To heat to boiling: 13.15 ounces X 20 equals 163 seconds.
To thicken remove about 1 and 1 third ounces water: 46 seconds per ounce times 1.3 = 61 seconds.
-------------------------------------------

Allow to cool, covered, for 15 minutes before eating.

(could use 1 can tomato soup, 1 can beans, and a 1 pound package of cornbread 
muffin mix to serve 8 or to serve 4 use 1 half can beans and 1 half muffin mix.)

Unusual flavor, pleasantly, mildly: tangy, salty; 
slightly sweet, starchy; moderate roasted flavor; 
slight: sweetness, chestnut flavor; 
mostly a pudding consistency with a dry crumb thin top layer.






Apple carrot tomato seeds beans

1 apple
1/4 cup diced stewed tomato
1/2 cup carrot 
1/4 cup raw sunflower seeds
  or 1/4 cup walnuts
1/4 cup canned or boiled garbanzo beans
2 teaspoons grain flour
1 teaspoon sugar

Chop the apple into 1/2 inch pieces.
 
Process sunflower seeds to a fine crumb first separately from other 
ingredients.

Process all together.









20090919fx
Tomato carrot rutabaga grain seed

1 ounce butternut squash
  or 1 ounce carrot (this trial)
  or 2 ounces sweet potato
  or 2 ounces yellow summer squash
  or 2 ounces zuccini (see 20090826d)
1 ounce fresh tomato 
2 ounces rutabaga
2 teaspoons any nut butter that has 30 percent or more oil content 
  or 1 tablespoon sunflower seeds (this trial)
  or 1 tablespoon flax seed
  or 1 teaspoon oil
  or 1 tablespoon roasted chestnut flour plus 1 teaspoon canola oil plus 1 teaspoon sugar
1 tablespoon oats flour
  or 2 tablespoons rolled oats
1 tablespoon sugar
1 packet aspartame sweetner or to taste
1 eighth teaspoon salt
1 half cup water

Cut the rutabaga every 1 quarter inch.

Put into a metal pan: the rutabaga pieces and 2 cups water.

If the carrot has a biting flavor because of being grown without irrigation, cut it 
every 1 quarter inch, add the carrot and 1 cup water to the pan with the rutabaga.

Heat on full power on a cooktop until boiling, about 6 to 7 minutes, reduce heat to 
low and heat for 60 minutes.

Pour the carrot/water into a strainer and discard water.

Dump the carrot back into heating pan and add a couple of cups water to rinse.

Strain again.

Chop the squash or carrot into 1 inch pieces if not already done.

Put all ingredients into a 2 cup or larger blender.

Run until smooth, about 4 minutes.

Moderately: tangy, sweet; mild tomato flavor; 
just thick enough to eat with a spoon and thin enough to drink from a mug.









Banana carrot tomato nuts flour

1/2 very ripe banana unpeeled, 
1/4 c carrot,
1/8 cup walnuts, 
1/8 c diced stewed tomato processed together.
2 tablespoons whole wheat flour

Process together:
1/2 very ripe banana unpeeled, 
1/4 cup carrot,
1/8 cup walnuts, 
1/8 cup diced stewed tomato,
no sugar for very ripe banana, 
1 teaspoon sugar for a medium ripe banana
2 teaspoons sugar for unripe banana.

Add 2 tablespoons whole wheat flour to the processor and run until uniform.












Banana carrot tomato grain seed bean
Banana carrot tomato grain nut bean

1/8 cup diced stewed tomato
1/2 very ripe banana unpeeled 
1/4 cup carrot
1/8 cup raw sunflower seeds 
 or 1/8 cup walnuts 
1/8 cup canned or boiled black eyed peas, 

Process the sunflower seeds to a fine crumb.

To the food processor add:
1/8 cup canned or boiled black eyed peas, 
1/2 very ripe banana unpeeled, 
1/4 cup carrot,
1/8 cup raw sunflower seeds, 
 or 1/8 cup walnuts, 
1/8 cup diced stewed tomato,
1 teaspooon more sugar for a ripe banana
  or 2 teaspoon sugar for unripe.

Processed until there are no pieces
bigger than 1/8 inch.

Add 1 T flour and run until uniform. 


Good but mild











Hamburger tomato potato

3/4 pound ground beef
1/8 teaspoon salt if desired
4 potatoes, all about the same size
3 tomatoes
  or 1 4 to 6 ounce can tomato paste
  or 16 dried apricots
  or 1 cup canned pumpkin puree

Put the ground beef in the center of a microwaveable dish 
that has a cover.

Cut the potato in eighths.

Put the potato pieces around the beef.

Add salt if desired.

Put the lid on the dish.                           

Heat at full power about 12 minutes for a full recipe using non frozen beef. 
Add about 5 minutes for frozen beef.

For a single serving using frozen beef, heat for 7 minutes.

If using tomatoes, cut them into 1/2 inch pieces.

If using tomato paste, mix it in with the potatoes.

If using pumpkin puree, mix it in with the potatoes.

If using tomatoes, top each serving with 1/4 of the tomato pieces.

Makes about 4 servings.




Tomato bell pepper peanut

For single serving use 1/2 of the following ingredients:

1/2 cup stewed tomatoes
1 teaspoon lemon juice
2 teaspoons to 1 tablespoon sugar depending on sweetness of tomato
  and bell pepper
1 red bell pepper cut into 3/8 inch pieces (about 1 cup after chopping)
1/4 cup raw peanuts
1 pinch to 1/8 teaspoon salt depending on how much salt is already in
  stewed tomato and on sweetness of bell pepper

Boil the peanuts in 1 cup water for 10 minutes.

Drain

Process the stewed tomato with the peanuts.

Combine all and mix.





tomato Bell pepper beans and cornflakes

For single serving use 1/2 of the following ingredients:
1/2 cup stewed tomatoes
1/2 onion
1/4 c raw peanuts
1/2 teaspoon to 1 teaspoon lemon juice depending on preference
1 to 2 teaspoons sugar depending on preference
1 red bell pepper cut into 3/8 inch pieces (about 1 cup after chopping)
1/4 cup boiled or canned kidney beans
1 cup cornflakes

Pressure steam the onion for 20 minutes.

Boil the peanuts in about 1 cup water for 10 minutes and drain.

Combine all ingredients 20 minutes before eating so cornflakes 
have time to soften.

The lesser amounts of lemon juice and sugar allow more taste of
cornflakes and tomato, the softened cornflakes are more flavorful. 





20081011d
turkey tomato lettuce grain seed peanut

2 ounces cos or bibb lettuce
2 ounces tomato
2 ounces turkey, precooked
  or 2 ounces chicken precooked
2 tablespoons fresh ground whole corn flour
1 tablespoon freshly ground flax meal (optional, if
  not freshly ground, may be bitter)
2 tablespoons 30 percent added oil non roasted
   boiled sunflower seed butter*
2 teaspoons sugar
1 pinch salt

If corn flour is bitter from not being freshly ground mix with 
2 teaspoons water, heat in  small bowl, covered, 45 seconds in a 
1000 watt microwave oven, process into fime crumbs.

------------------------------------------
Math:
5 sixths ounces X 20 seconds per ounce.
Plus 10 seconds for heat losses to air and start time.
Plus 1 third ounce water X 46
------------------------------------------

If the lettuce is wet, press between towels to dry.

Cut the lettuce and tomato into 1 third inch pieces.

Put the lettuce and tomato into a large mixing and/or 
portion bowl.

Finely chop or shred in a food processor the turkey.

Put 1 eighth cup raw peanuts into a hot air popcorn
popper, set a timer for 50 seconds, run the popper
for 50 seconds.

Dump the peanuts into a bowl to cool for a couple
of minutes.

Remove the peanut skins by squeezing between two
finger.

Mix all.

Serve with a side of a handful of roasted chestnuts for a complete
light meal that should last about 5 hours until the next meal

Nice combination of mild flavors: sweetness, slight bitterness,
peanut, turkey, starchiness, oiliness, and tanginess from the tomato;
very chewy.


*Boiled sunflower seed butter can be made by putting 2 tablespoons non
roasted 30 percent added oil sunflower seed butter in a small bowl and
heating until fully boiling, 1 minute and 10 seconds in a 1000 watt
microwave oven.






Tomato onion peanut salad

1 tomato
   or 1/2 cup stewed tomatoes 
1 onion (about 2/3 of a cup)
1/3 cup peanuts, either raw or roasted
1 tablespoon olive or canola oil

If peanuts are raw, boil the peanuts in about 1 cup water for 
10 minutes and drain.

Cut the tomato into 1/2 inch cubes.

Cut the onion into 1/4 inch cubes.

Put the onion into a microwaveable cup.

Microwave on high 2 minutes or until translucent.

Combine all the ingredients and toss.

Makes two servings.

Can be eaten at breakfast, lunch or supper.








Tomato beets peas cheese

1/4 tomato, 1/4 cup
1/4 cup canned beets 
1/4 cup canned peas 
1/8 cup cottage cheese 
1 teaspoon oil 
a pinch of salt

Cut the tomato into 1/4 inch or so pieces.

Combine all and mix.







tomato beet bean cheese

1/8 cup tomato sauce 
1/4 cup canned beets
  or 1/4 cup fresh beets 
1/4 cup canned peas
  or 1/4 cup boiled or canned lentils
  or 1/4 cup boiled or canned split peas
  or 1/4 cup sweet green peas 
1/8 cup cottage cheese,
1 teaspoon oil, 
pinch of salt

If using fresh beets, cut into 3/8 inch pieces and steam in a pressure
cooker for 20 minutes.

If using fresh sweet green peas, steam or boil peas for 5 minutes.

 






Beets tomato onion beans
put in Beets and beans?

2 ounces fresh beet
4 ounces fresh tomato
4 ounces onion
1/4 cup raw soaked blackeyed peas
  or 1/4 cup canned or boiled blackeyed peas
1 tablespoon tahini
1 teaspoon sugar 
1/8 teaspoon salt

Cut the beet into 1/4 inch or so pieces.

Cut the onion into 1/2 inch or so pieces.

Put 1/2 inch water into a pressure cooker.

Place a steaming rack or other spacer into the pressure cooker.

Put the beet and onion into a metal pan.

If using soaked blackeyed peas, add them to the pan.

Place the pan in the pressure cooker, heat to full pressure, reduce heat to
low, heat twenty minutes. 

Turn off heat.

Allow cooker to sit on burner until pressure is zero, about 10 minutes.

Combine all and mix.





tomato beet seed bean

2 ounces fresh beet
4 ounces fresh tomato
1/4 cup raw soaked blackeyed peas
  or 1/4 cup boiled or canned blackeyed peas
1 tablespoon tahini
1 1/2 teaspoons sugar
1/8 teaspoon salt

Cut the beet into 1/4 inch or so pieces.

Put 1/2 inch water into a pressure cooker.

Place a steaming rack or other spacer into the pressure cooker.

Put the beet into a metal pan.

If using soaked blackeyed peas, add them to the pan.

Place the pan in the pressure cooker, heat to full pressure, reduce heat to
low, heat twenty minutes. 

Turn off heat.

Allow cooker to sit on burner until pressure is zero, about 10 minutes.

Combine all and mix.

Has a pleasant bitter-sweet taste.





Tomato beet onion seed bean

2 ounces fresh beet
4 ounces fresh tomato
4 ounces onion
1/4 cup raw soaked lentils
1 tablespoon tahini
1 1/2 teaspoons sugar
1/8 teaspoon salt

Cut the beet into 1/4 inch or so pieces.

Cut the onion into 1/2 inch or so pieces.

Put 1/2 inch water into a pressure cooker.

Place a steaming rack or other spacer into the pressure cooker.

Put the beet and onion into a metal pan.

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

Place the pan in the pressure cooker, heat to full pressure, reduce heat to
low, heat twenty minutes. 

Turn off heat.

Allow cooker to sit on burner until pressure is zero, about 10 minutes.

Cut the tomato into 3/8 inch or so pieces.

Combine all and mix.

Makes two servings. Can be used as most of a whole meal for one hungry person
who is used to eating lots of fruit and vegetalbes. Add a serving of grain for
a complete meal.






Tuna tomato nut salad
Tuna tomato peanut 
Tuna apple nut
Tuna apple peanut

1/2 tomato
  or 1/2 apple
  or 1/8 cup canned unsweetened crushed pineapple
1/2 cup tuna
1/8 cup walnuts
   or peanuts, raw or roasted

Cube the tomato into 1/2 inch chunks
 or cut the apple into 3/8 inch cubes.

Chop the nuts coarsely if they are in large pieces.

Combine and toss all ingredients.

Can be served cold or at room temperature.

Makes two servings.








Tomato cabbage onion bean

1/2 cups tomato sauce
  or 1 large fresh tomato
1 onion (about 1 cup)
1/4 cup dried kidney beans, soaked in water 24 hours, 
  then drained (makes 1/2 cup after soaking)
1/8 teaspoon salt to be mixed with cabbage
1/8 teaspoon salt to be mixed with tomato/onion/bean
1/4 head cabbage, about 2 cups
2 teaspoons of sugar
1 tablespoon olive or canola oil

Cut the onion into 1/2 inch or so pieces.

Put 1/2 inch water into a pressure cooker.

Place a steaming rack or other spacer into the pressure cooker.

Put the onion into a metal pan.

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

Place the pan in the pressure cooker, heat to full pressure, reduce heat to
low, heat twenty minutes. 

Turn off heat.

Allow cooker to sit on burner until pressure is zero, about 10 minutes.

If using fresh tomato, cut the tomato into 3/8 inch or so pieces.

Combine the tomato, beans and onion, and 1/8 teaspoon salt.

Cut the cabbage into 1 inch chunks.

Put the cabbage chunks into a food processor and run until it becomes a coarse slaw.

Combine the cabbage slaw, oil, sugar, and 1/8 teaspoon salt.

Each portion is served with about 1/4 of the cabbage mixture placed
in a bowl and topped with, about 1/4 of the tomato sauce mixture.

The tomato sauce mixture can be warmed, if desired, before serving by heating
for a few minutes in a microwave oven.

Makes 4 servings.

Good, takes a lot of chewing.





Tomato carrot bean milk
Makes 4 servings. 

1/4 cup tomato sauce
1 tablespoon cup dried milk powder
1/2 cup soaked dried kidney beans
1/2 cup water
1 carrot (about 2/3 cup)
2 teaspoons sugar


Place the kidney beans in a cup. 

Add 1/2 cup water.

Cover the cup with a saucer.

Heat in a microwave oven until boiling, reduce heat to low, heat
6 more minutes.

Combine the tomato sauce, dried milk powder and sugar.

Stir.

Process the carrot to a slaw consistency.

Add the slaw and kidney beans to the tomato sauce mixture.

Mix.

Heat the tomato sauce mixture in a microwave oven to desired serving temperature.

To serve place a portion of the sauce mixture in a salad bowl, 
top with the crushed cornflakes or taco chips.

Also good without cornflakes.









20070825
Apple tomato mackerel beans

For single serving
1 ounce tuna 
  or 1 ounce mackerel
1/8 cup kidney beans 
  or canned cannellini beans
  or 1/8 cup canned kidney beans
  or 1/8 cup cooked kidney bean puree 
  or 1/8 cup refried beans
  or 1/8 cup kidney bean powder (black bean pwdr this trial)
    and 1/4 cup water
1/2 apple, 3 ounces
3 ounces tomato
1 tablespoon vegetable oil
1/8 teaspoon (7 drops) lemon juice
1 pinch salt

If using dry kidney beans:

Soak dry kidney beans in water for 24 hours.

Drain.

Put the beans in a small deep container such as a cup with just enough water
(about 1 tablespoon) to cover.

Cover the container, perhaps with a saucer, to prevent spatter.
 
Heat in a microwave oven for 45 seconds. Water should come to a full boil.
Reduce heat to low, heat 6 more minutes.

Drain the water and discard water.

If using kidney bean powder:
Put the bean powder and 1/4 cup water in a microwaveable container.

Heat for 1 minute and 20 seconds in a 1000 watt microwave oven.

Set the hot container in a pan of cold water to cool.

Add the oil, fish, and salt to the bean mixture.

Add the lemon juice.

Mash the mixture into a fine texture.

Chop the apple into 1/4 inch pieces.

Cut the tomato into 3/8 inch pieces.

Combine all ingredients and stir.

Makes maybe a light meal or 2/3 of a large meal

good, try with cornmeal if not already done








20100903c
mackerel tomato bean

Into a 1-cup processor or blender put:
1 ounce canned mackerel
1 half ounce tomato
  or 1 quarter teaspoon roasted peanut butter
  or 1 quarter teaspoon ketchup
  or 1 half ounce apple
1 quarter cup boiled or canned beans
1 eighth teaspoon salt (2 pinches if using salted canned beans)
1 eighth cup water
2 teaspoons sugar

Run until smooth, about 4 to 6 minutes.

Prominently salty; moderately: bittersweet; mildly tangy,
mackerel flavored; slightly tomato flavored, starchy, bean flavored; 
very thick liquid consistency with some soft grainess/grittines from 
the tomato seeds and skin and mackerel.





20089024b

Mackerel tomato beet basil grain seed bean


4 ounces fresh beets
2 ounces canned mackerel
2 ounces tomato
  or 1 ounce  canned tomato puree
  or 1 half teaspoon fine or coarse ground tomato powder 
1 half ounce basil puree or basil pesto 
  or 1 tablespoon dried basil flakes, (this trial)
    (the flavor potency of dried basil varies)
    increase the 1 quarter cup water added to blender
    by 1 tablespoon if using basil flakes or powder (not tested)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds (this trial)
  or 3 tablespoons chestnut flour plus 1 teaspoon
    canola oil
1/8 cup boiled or canned beans
  or 1 tablespoon bean flour
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour
1 tablespoon sugar
2 teaspoons canola oil counting any oil in pesto 
2 pinches salt
3 eight cup (1 quarter cup plus 2 tablespoons) water

Chop 4 ounces beet into 1 half inch pieces and put it
into a high speed 2 cup high speed processor or blender.

Add the other ingredients, except oat and bean flours, and 
process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl.

Add:
 1 tablespoon corn flour and
 if using, 1 tablespoon bean flour.

Mix until uniform.

Put equal amounts of batter into each of three 3-inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches. (middle of cake will remain soggy if 4 inch bowls are used)

Heat the batter in a 1000 watt microwave for 11 minutes and 15 seconds on full power.

-----------------------------------------
Math:
11 and 1 sixth ounces X 20 plus 60 for dish and losses
  plus 48 X 8.2 ounces moisture
(assume tomato and beet are 90 percent water, meat is
  40 percent)
Let the cake cool and firm for several minutes.
If not firm and has goey areas, heat another minute and let cool again.
 (heated 55 seconds after cooling for about 1 minute, this trial)
-----------------------------------------

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, for a larger meal also add 
a couple of ounces of fruit or vegetable such as a raw carrot, pear.
Perhaps finish the meal with a tomato drink, or fruit to fill full and satiated.

Prominent beet flavor, slightly sweet, slightly bitter, slightly sour,
mostly smooth, may be very moist or firm and chewy depending on how accurately
you measure ingredients, water content of beet and tomato, and etc.








20080924c

Mackerel tomato beet basil grain seed bean

4 ounces fresh beets
2 ounces canned mackerel
2 ounces tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
1 half ounce basil puree or basil pesto 
  or 1 tablespoon dried basil flakes, (this trial)
    (the flavor potency of dried basil varies)
    increase the 1 quarter cup water added to blender
    by 1 tablespoon if using basil flakes or powder (not tested)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds
  or 3 tablespoons chestnut flour plus 1 teaspoon
    canola oil
1/8 cup boiled or canned beans
  or 1 tablespoon bean flour
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour
1 tablespoon sugar
2 teaspoons canola oil counting any oil in pesto 
2 pinches salt
3 eight cup (1 quarter cup plus 2 tablespoons) water

Chop 4 ounces beet into 1 half inch pieces and put it
into a high speed 2 cup high speed processor or blender.

Add the other ingredients, except oat flour, bean flour, 
and chestnut flour. 

Process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl.

Add:
 1 tablespoon corn flour,
 if using, 1 tablespoon bean flour, and
 3 tablespoons chestnut flour.

Mix until uniform.

Put equal amounts of batter into each of three 3-inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches. (middle of cake will remain soggy if 4 inch bowls are used)

Heat the batter in a 1000 watt microwave for 11 minutes on full power.

------------------------------------------------------
Math:
10 and 2 thirds ounces X 20 plus 60 for dish and losses
  plus 48 X 8.2 ounces moisture
(assume tomato and beet are 90 percent water, meat is
  40 percent)
------------------------------------------------------

Let the cake cool and firm for several minutes.

If not firm and has goey areas, heat another minute and let cool again.

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts,  for a larger meal also add a couple 
of ounces of fruit or vegetable such as a raw carrot, pear, peaches.
Perhaps finish the meal with Tomato drink, or fruit to fill full and satiated.










20080917b

Mackerel tomato cabbage carrot basil grain seed bean
3 ounces cucumber
   or 3 ounces zuccini
   or 2 ounces cos, bibb, or romaine lettuce and 
      increase carrot to 3 ounces, create new
      category)
   or 3 ounces cabbage (this trial)
2 ounces carrot 
2 ounces canned mackerel
1 ounce tomato (this trial)
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
1 half ounce basil puree or basil pesto 
  or 1 tablespoon dried basil flakes, (this trial)
    increase the 1 quarter cup water added to blender
    by 1 tablespoon if using basil flakes or powder (not tested)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds
1 tablespoon bean flour (soy bean this trial)
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour (this trial)
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1 pinch salt
1 half cup water

Put into a high speed processor:
 3 tablespoons sunflower seed, 
 1 tablespoon grain flour, and
 1 tablespoon bean flour.

Run until no lumps can be felt when pinched between two fingers.

Put the seed/flours mixture into a mixing bowl.

Chop 3 ounces cabbage and 2 ounces carrot into 1 inch pieces and 
put it into a high speed 3 cup or larger blender or high speed processor.

Add the other ingredients, except seeds, oat flour, and bean flour, 
and process until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Put the processor's contents into the mixing bowl with the seed/flour
mixture.

Add 1 tablespoon corn flour and 1 tablespoon bean flour,
and mix until uniform.

Put equal amounts of batter into each of three 3 inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches.

Heat the donut shaped batter in a 1000 watt microwave 
for 15 minutes on full power.

---------------------------------------------------------------------------
Math:
13 and 1 sixth ounces X 20 plus 10 X ( each minute of heat time for losses)
  plus 50 X 9.9 ounces moisture (assume cucumber and basil 90 percent water).
Let the cake cool and firm for several minutes.
If not firm and has goey areas, heat another minute and let cool again.
---------------------------------------------------------------------------

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit 
or vegetable such as a raw carrot.

Mildly bitter/sweet, the following flavors all distinguishable: 
carrot, mackerel and basil; mostly smooth, biscuit-like consistency and
texture, may be firmer and chewy at edges.









20080917c
20080923c
Mackerel tomato lettuce carrot basil grain seed bean

3 ounces cucumber
   or 3 ounces zuccini
   or 2 ounces cos, bibb, or romaine lettuce and 
      increase carrot to 3 ounces,  (this trial)
   or 3 ounces cabbage
2 ounces carrot (3 ounces this trial)
2 ounces canned mackerel
1 ounce tomato
 or 1 ounce  canned tomato puree
 or 1 half teaspoon fine or coarse ground tomato powder 
1 half ounce basil puree or basil pesto 
  or 1 tablespoon dried basil flakes, (this trial)
    increase the 1 quarter cup water added to blender
    by 1 tablespoon if using basil flakes or powder (not tested)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds
1/8 cup boiled or canned beans
  or 1 tablespoon bean flour (soy bean this trial)
1 tablespoon oat or other grain flour
  or 2 tablespoon flour for a slightly starchier flavor and
    and smoother and drier texture
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1 pinch salt
1 quarter cup water

Chop 2 ounces lettuce and 3 ounces carrot into 1 
inch pieces and put it into a high speed 2 to 3 cup processor or blender.

Add the other ingredients, except oat and bean flours, and process 
until as smooth s desired, perhaps 2 minutes. Shake, tilt, gyrate, or 
bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl.

Add 1 tablespoon corn flour and 1 tablespoon bean flour,
and mix until uniform.

Put equal amounts of batter into each of three 3 inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches.

Heat in a 1000 watt microwave for 10 minutes and 45 seconds on full power.

------------------------------------------------------------
Math:
11 and 1 sixth ounces X 20 plus 30 for dish and losses
  plus 50 X 7.9 ounces moisture
(assume cucumber and basil 90 percent water)
------------------------------------------------------------

Let the cake cool and firm for several minutes.

If not firm and has goey areas, heat another minute and let cool again.

Has enough fiber for an entire light meal. For a complete light meal add
perhaps, lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit or vegetable such 
as a raw carrot, pear or other fruit.


Good, though a bit dry and a bit hard to swallow, a little like eating
peanut butter; mild mackerel flavor, definite basil flavor, slight tanginess 
from the tomato, slightly sweet, moist, mostly soft and smooth texture. 


  


20080909b
20080913c
Mackerel tomato zuccini carrot basil grain seed bean

3 ounces cucumber
   or 3 ounces zuccini (this trial)
2 ounces carrot
2 ounces canned mackerel
1 ounce tomato (this trial)
  or 1 ounce  canned tomato puree
  or 1 half teaspoon fine or coarse ground tomato powder 
1 half ounce basil puree or basil pesto (this trial)
  or 1 tablespoon dried basil flakes, decrease heat time 
    given below by 30 seconds if using basil flakes instead of 
    puree or pesto (not tested)
  or 1 half teaspoon basil powder (not tested)
1/8 cup plus 1 tablespoon non roasted sunflower seeds
1/8 cup boiled or canned beans
  or 1 tablespoon bean flour (soy bean this trial)
1 tablespoon oat flour
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole corn flour (this trial)
1 tablespoon sugar
1 teaspoon canola oil counting any oil in pesto 
1 pinch salt
1 quarter cup water

Remove the peal from a piece of zuccini or cucumber
that will yield 3 ounces.

Chop the cucumber and 2 ounces carrot into 1 inch pieces and put it
into a high speed 2 cup processor or blender.

Add the other ingredients, except oat and bean flours, and process 
until as smooth as desired, perhaps 2 minutes.

Shake, tilt, gyrate, or bounce the blender as needed to get the mixture
flowing into the path of the cutting blades.

Put the processor's contents into a mixing bowl.

Add 1 tablespoon corn flour and 1 tablespoon bean flour, and mix until uniform.

Put equal amounts of batter into each of three 3 inch bowl, arrange the
bowls in a circle in a microwave oven, separating the bowls by at least
2 inches.

Heat a 1000 watt microwave for 10 minutes and 45 seconds on full power.

----------------------------------------------------------------
Math:
11 and 1 sixth ounces X 20 plus 30 for dish and losses
  plus 46 X 7.9 ounces moisture
(assume cucumber and basil 90 percent water)
----------------------------------------------------------------

Let the cake cool and firm for several minutes.
Has enough fiber for an entire light meal. For a complete light meal add
perhaps, Lightly roasted peanuts, or 1 or 2 ounces meat;
for a larger meal also add a couple of ounces of fruit 
or vegetable such as a raw carrot, pear, or other fruit.

Distinct basil flavor, slightly sharp, slightly sweet, just 
noticeable mackerel flavor, soft, moist, mostly smooth texture.















Kale tomato grain seed peanut

2 ounces kale
4 ounces fresh tomato 
1 tablespoon tahini
2 tablespoons whole wheat flour
1/8 cup raw or roasted peanuts
1/8 cup sunflower seeds
1 tablespoon sugar
1/4 teaspoon salt

In a dry processor bowl, process the sunflower seeds to a fine crumb.

Put the sunflower seed meal into a large bowl.

Process 4 ounces tomato and greens together so that the tomato
might be more available to cover the bitterness of the kale.

Put mixture into a mixing and/or portion bowl.

Add 2 more ounces fresh tomato cut into 3/8 inch pieces for appearance
and taste.

Add 1 tablespoon sugar, taste, add another teaspoon if needed.

Good if you like a bitter-sweet flavor.










Kale kidney beans onion tomato tahini flour

2 tablespooons tahini
1/4 cup kidney beans
4 ounces onion
6 ounces fresh tomato,
2 ounce kale
1/4 cup whole wheat flour
1 teaspoon sugar
1/8 teaspoon salt

Chop the onion into 3/8 inch pieces.

Put the kidney beans and onion into a tall mug.

Cover the mug with a small saucer.

Heat in a microwave until boiling (about 2 minutes), reduce
heat to low, heat 6 more minutes.

If the tahini is too thick to mix easily, stir just enough canola
oil with the tahini to thin the tahini enough to making mixing easy.

Either chop the kale into 1/4 inch pieces or process the greens 
into a coarse slaw.

Makes 2 large servings or 1 meal sized serving

good

The onion and beans are gas producers. If gas will be a problem either
eat half a portion or omit the onion and beans (also good).





mackerel tomato kale grain seed

2 ounce kale
4 ounces tomato
1 ounce (1/8 cup) canned mackerel
1/8 cup flour or cornmeal
2 tablespoons tahini
2 teaspoons sugar
1/8 teaspoon salt

Process the tops and mackerel together into a slaw.

Chop the tomato into 3/8 inch pieces.

Combine all ingredients. 

Stir to mix.





20070815
Tomato swiss chard beans seeds grain

2 ounces Swiss chard greens
1/4 cup raw sunflower seeds
  or 1/4 cup sunflower seed meal (1 1/2 ounces)
1 teaspoon olive or canola oil
1/4 cup boiled or canned beans
1 tablespoon flax seed meal
  or 1 tablespoon whole wheat flour
5 ounces fresh tomato
1 tablespoon sugar
1/8 teaspoon salt
2 tablespoons whole wheat flour

Cut the Swiss chard into 1 inch pieces.

Put the Swiss chard into a blender with 3/8 cup water.

Blend until smooth, about 30 seconds.

Mix the chard puree, flax meal and flour in a tall container such as a
bowl.

Cover with a saucer and heat 2 minutes and 20 seconds on full power, then 3
minutes on 25 percent power.

To cool the mixture, pour it into a metal dish and set the dish 
in a pan of cold water.

Cut the tomato into 3/8 inch or smaller pieces.

Put the tomato, sunflower seeds, oil, sugar, and salt into a food processor.

Process until as smooth as desired, perhaps 2 minutes.

Makes enough for a large meal. For a very large meal, add a side of 
any kind of fruit.

good but slightly bitter










20070922
similar to 20070805 which does not heat squash and grain

tomato Swiss chard squash grain nut bean

2 ounces Swiss chard puree
  or 2 ounces fresh Swiss chard, coarsely chopped
2 ounces tomato (tomato, this trial.  if not available,  use apple)
  or 2 ounces apple, peeled
3 ounces acorn or butternut squash
2 tablespoons raw tahini 
  or 2 tablespoons walnut butter 
  or 1/3 cup California walnuts
2 tablespoons whole wheat flour
1 tablespoon canola oil
1/4 cup boiled or canned beans
  or 1/4 cup cooked kidney bean puree 
  or 1/4 cup refried beans
1 tablespoon sugar
1 pinch salt

Put the chard and squash into the food processor.

Run until a slaw is produced.

Put the processor contents into a deep microwaveable bowl.

Add 2 tablespoons whole wheat flour and 1/4 cup water.

Mix.

Heat in a 1000 watt microwave oven, covered, for 3 minutes on 
full power and 4 minutes on 15 percent power or low power, 
liquid should begin to boil at end of full power heating.
Or for a 600 watt oven 4 minutes  full and 4 minutes 20 percent power.

Set the hot container in a pan of cold water to cool for a couple
of minutes.

Chop the tomato into 1 inch pieces.

Put into the food processor: tomato, nuts, beans, oil, sugar, and salt 
Put the cooled chard puree/squash mixture into the processor with the other 
ingredients.

Run until desired smoothness is achieved, perhaps 2 minutes.

Run until well mixed.

Put the puree into a serving and/or portion bowl.













20070805

Tomato Swiss chard squash grain nut bean
(grain and squash is not cooked)

2 ounces Swiss chard puree
  or 2 ounces fresh Swiss chard, coarsely chopped
3 ounces tomato
3 ounces acorn squash
2 tablespoons raw tahini (this trial)
  or 2 tablespoons walnut butter
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/4 cup cooked kidney bean puree (this trial)
  or 1/4 cup refried beans
2 pinches salt

Cut the chard into 1 or 2 inch pieces.

Put the chard into the blender.

Add 1/8 to 1/4 cup water to get the mixture to flow.

Process into a smooth puree.

If necessary repeatedly lift the processor a quarter inch or so and
bang it down against the counter to jar the contents into the path
of the cutting blades.

Put the chard puree into a small container such as a tall bowl.

Heat in a 1000 watt microwave oven, covered, for 1 minute 40 seconds 
on full power and 4 minutes on 30 percent power, liquid should begin to boil.

Or for a 600 watt oven 2 minutes full and 4 minutes 30 percent power.

Set the hot container in a pan of cold water to cool for a couple
of minutes.

Taste the puree to see if bitter and adjust cook time if needed.

Put the puree into a mixing and/or portion bowl.

Chop the tomato into 1/4 inch pieces.

Process the acorn squash into a fine slaw.

Add the tahini, oil, salt, and bean to the processor.

Run until desired smoothness is achieved.

Put the puree into the mixing and/or portion bowl.

Add the flour and mix.

Add the chopped tomato and mix.

Good if you like mild flavors.










20070803b
Mackerel Swiss chard squash tomato beans seeds grain

2 ounces Swiss chard puree
  or 2 ounces fresh Swiss chard, coarsely chopped
3 ounces tomato
3 ounces acorn squash
1 ounce canned mackerel
2 tablespoons raw tahini
  or 2 tablespoons walnut butter
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/4 cup cooked kidney beans
  or 1/4 cup refried beans
1/2 teaspoon lemon juice
1 teaspoon sugar
2 pinches salt

Cut the chard into 1 or 2 inch pieces.

Put the chard into the blender.

Add 1/4 cup water to get the mixture to flow.

Process into a fine slaw.

If necessary repeatedly lift the processor a quarter inch or so and
bang it down against the counter to jar the contents into the path
of the cutting blades.

Put the chard slaw into a small container such as a deep cup or tall bowl.

Add 1 tablespoon flour and mix.

Heat in a 1000 watt microwave oven, in a small, covered container 
for 1 minute 40 seconds on full power and 4 minutes on 30 percent power,
liquid should begin to boil. Or for a 600 watt oven 2 minutes full and 
4 minutes 30 percent power.

Set the hot container in a pan of cold water to cool for a couple
of minutes.

Taste the slaw to see if bitter and adjust cook time if needed.

Put the slaw into a mixing and/or portion bowl.

Chop the tomato into 1/4 inch pieces.

Process the acorn squash into a fine slaw.

Add the chard puree, mackerel, tahini, oil, lemon juice, sugar, 
 salt, and bean to the processor.

Run until desired smoothness is achieved.

Put the puree into a mixing and/or portion bowl.

Add the chopped tomato and mix.

Makes one very large serving big enough for an entire light meal.











Canned greens onions beans tomato sauce

3 ounces fresh mustard greens
  or 1/3 cup canned mustard greens
1/4 onion blanched
1/8 cup tomato sauce
  or 2 ounces fresh tomato cut into 1/2-inch pieces.
1 teaspoon oil
1 pinch of salt (1/32 teaspoon)
optional:
1/8 cup canned garbanzo beans

Cut mustard greens crosswise every 1-inch.

Blanch in boiling water for 4 minutes.

Dump greens into a strainer to drain.

Cut 2 ounces onion into 1/2-inch pieces.

Put onion and 1 tablespoon water into a tall mug or bowl.

Place mug in a microwave oven and cover.

Heat until boiling, about 1 minute 10 seconds in a 1000 watt oven;
reduce heat to low, heat 2 minutes.

Combine all in a portion bowl and mix.





Tomato chickpea soup 

1/2 cup canned chickpeas 
1/2 cup tomato sauce 
  or 4 ounces fresh tomato
    plus 1/8 teaspoon salt
    plus 1 1/2 teaspoons sugar
1/8 cup ricotta cheese 
1 pinch salt 

Blend all.






20070827
Tomato Swiss chard corn seed bean 

3 ounces Swiss chard
1/4 cup kidney beans soaked for 24 hours 
  or 1/8 cup kidney bean puree
1/2 cup water
1/8 cup cornmeal
  or 1/8 cup corn flour
3 ounces tomato
1/4 cup pumpkin seeds
2 teaspoons canola oil
1 tablespoon sugar
1/8 teaspoon salt

Chop the Swiss chard into 1 inch pieces.

Put the swiss chard, water, and if used, soaked raw kidney beans
into a blender.

Process into a very fine puree, about 1 minute after mixture flows.

Put the puree into a deep bowl with sides 3 or 4 inches higher than the 
level of the puree.

Heat, uncovered until boiling, about 3 minutes on full power in a 
1000 watt microwave oven. 

Cover.

Heat 4 minutes on low, 15 percent power in a 1000 watt microwave oven.

Mix in the cornmeal while the mixture is still hot.

Put the hot container in a pan of cold water to cool for about 5 minutes.

Or for faster cooling time, transfer the hot mixture to a metal bowl.

Set the metal bowl in a pan of cold water to cool for a few minutes.

Put all ingredients in a food processor.

Run until desired smoothness is obtained, perhaps 2 minutes.








20071030 (not tested since altered)
Swiss chard tomato beans seeds corn

3 ounces Swiss chard 

ingredients in cake:
1/4 cup boiled or canned kidney beans 
1 cup water
1/8 cup cornmeal
  or 1/8 cup corn flour
1 teaspoon canola oil
1 teaspoon sugar

ingredients in topping:
3 ounces tomato 
1/4 cup pumpkin seeds
1 tablespoon canola oil in topping
1 tablespoon sugar
3 pinches salt

Cut the Swiss chard crosswise every 1-inch.

Blanch in boiling water for 2 minutes and drain.

Process the greens with just enough water to get the mixture
to flow while processing.

Add 1/4 cup beans to the processor and run until uniform.

Add to the processor:
 1/8 cup cornmeal,
 1 teaspoon oil,
 1 teaspoon sugar.

Run until mixed.

Put the greens/bean/cornmeal mixture onto a portion plate.

Spread into more or less a layer.

Form a 2-inch diameter hole at the center of the layer.

Heat for 3 minutes 35 seconds on full power in a 1000 watt microwave oven. 

Put into a processor:
 3 ounces tomato,
 1/4 cup pumpkin seeds,
 2 teaspoons oil,
 3 teaspoons sugar, and
 1 pinch salt . 

Run until desired smoothness is achieved, perhaps 4 minutes.

Scrape down the sides of the processor as needed.

Cut the cake away from the plate with a knife or spatula to make eating
easier.

Pour the processor's contents on top of the chard/bean/cornmeal layer.

Spread.








Beets beans carrot and tomato (not tested since modified)

2 ounces fresh beets
  or 1/4 cup canned beets
1/8 cup lightly cooked soaked dried kidney beans
  or 1/4 cup canned beans
2 ounces or 1/4 cup carrot
4 ounces or 1/2 cup tomato 
1/8 cup sunflower seeds processed to a fine crumb
1 tablespoon sugar
1/4 teaspoon salt

If using fresh beets, pressure steam for 20 minutes along
with the carrot.

If using dried beans, soak for 24 to 36 hours, pressure
steam for 20 to 30 minutes.

Process all until smooth, about 8 minutes.





Apple tomato beet carrot grain seed bean (not tested since modified)

4 ounces tomato
4 ounces or 1/2 cup apple this trial
2 ounces fresh beets
  or 1/4 cup canned beets
1/8 cup lightly cooked soaked dried kidney beans
  or 1/4 cup canned beans
2 ounces or 1/4 cup carrot
1/8 cup sunflower seeds
1/8 cup oatmeal
1 tablespoon canola or olive oil

If using fresh beets, pressure steam for 20 minutes along
with the carrot.

If using dried beans, soak for 24 to 36 hours, pressure
steam for 20 to 30 minutes.

Process all until smooth, about 8 minutes.








Mild tomato chutney

2 large, ripe tomatoes 8 ounces total
1/2 cup chopped onion  4 ounces
1/4 cup raw peanuts
  or 1/4 cup soaked and steamed or canned lentils 
  or 1/4 cup soaked and steamed or canned split peas 
1 tablespoon canola oil
  or 1 tablespoon tahini
1 tablespoon sugar 
optional:
  1 teaspoon to 1 tablespoon vinegar according to preference
1/4 cup raisins 
2 tablespoon crushed dried basil
1/4 teaspoon salt

Steam onion for twenty minutes.

Combine all and mix.









Tomato raisins beans basil (not tested since modified)

use 1/2 recipe to test
2 ripe tomatoes, 8 ounces total
1/4 cup raw peanuts
  or 1/4 cup soaked and steamed or canned lentils 
  or 1/4 cup soaked and steamed or canned split peas  
2 tablespoon tahini
  or 2 tablespoons canola oil
1 tablespoon sugar 
1/4 cup raisins
  or 1/4 cup zante currants 
1 ounce fresh fennel
2 tablespoon whole wheat flour
1/4 teaspoon salt

Finely chop the fennel.

Cut the tomato into 3/8 inch or so pieces.

Mix flour and 1/8 cup water in a microwaveable bowl.

Heat until boiling hot in a microwave oven, about 1 minute in
a 1000 watt oven.

If solid, cut the grain biscuit into 1/4 inch pieces.

Combine all and mix.








Tomato raisin grain bean basil
use 1/2 recipe to test

2 ripe tomatoes, 8 ounces total
1/4 cup spilt peas
  or 1/4 cup lentils 
2 tablespoon canola oil
2 tablespoon whole wheat flour
2 teaspoons sugar 
1/4 cup raisins 
2 tablespoon crushed dried basil
1 pinch salt 

If using dried beans or lentils, soak until soft, 24 to
36 hours.

Steam the beans in a pressure cooker until tender, 20 to
30 minutes.

Combine all and mix.









Tomato beet onion grain seed bean

4 ounces fresh tomato
1/2 beet root, about 2 to 3 ounces
process the beet into a slaw
1 onion (about 4 ounces)
1/4 cup kidney beans
1/4 cup whole grain
  1/4 cup grain flour
1/4 cup sunflower seeds
  or 1/4 cup California walnuts 
    plus 1 teaspoon sugar
1 tablespoon canola oil
1 tablespoon tahini
1 tablespoon sugar
1/4 teaspoon salt

If using dried kidney beans, soak in water for 12 to
24 hours and drain.

If using dried grain, soak in water for 24 to 72 hours and drain.

Put 1/2 inch water into a pressure cooker.

Put a steaming rack or similar spacers into the cooker.

Cut onion and beets into 1- or 2-inch pieces.

Put onion, beet, and bean into a metal pan and place pan in cooker.

If using soaked grain, add the grain to the cooker.

Pressure steam the onion and beans for 20 minutes. Let
cooker sit on stove for 10 minutes or just until pressure
goes to zero. 

If using grain flour, remove lid and dump flour into pan with onion, 
beet, and beans and stir.

Cut tomato into 1- or 2-inch pieces.

Place all in a food processor and run until smooth, about 4 to 8 minutes.

Taste. If sour, add 2 teaspoons sugar. If bitter add 2 pinches salt.

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







Blackberries tomato flour
4 ounces blackberries
1 tablespoon plus 2 teaspoons sugar
4 ounces fresh tomato, diced
1 1/2 teaspoons tahini
1 tablespoon whole wheat flour

Combine all in a portion bowl.

Crush the berries while mixing the berries and sugar.

Taste, if too strong add 1 tablespoon grain flour.










Liver tomato parsnip greens grain

1 ounce liver
2 ounces parsnip stems 
  or 2 ounces parsnip leaf plus 1 teaspoon sugar
1 small tomato (about 4 ounces)
1 tablespoon canola oil
1/4 cup dry corn kernels soaked for 3 days
  or 1/4 cup precooked whole corn kernels
  or 1/8 cup cornmeal
size meal (or you can use regular cornmeal)
2 teaspoons sugar
1/8 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Chop the parsnips tops, then process into a slaw

If using cornmeal place into a bowl with 1/8 cup water and mix.

Put the parsnip greens into the bowl with the cornmeal or soaked
corn. If corn is already cooked, do not add corn to the bowl.

Add the liver in one piece on top of the greens and corn.

Cover and heat for 2 minutes in a 1000 watt oven. (do 3 minutes if liver is
frozen or if oven is 600 watts)

Cut the liver into 1/4 inch pieces.

Combine all and mix.

Good, though slightly bitter and a little tough from liver's grizzle.






Tomato raisin parsnip greens onion grain bean

2 ounces parsnip tops
1/4 cup steamed or canned kidney beans
2 ounces onion
1 small tomato (about 4 ounces)
1/4 cup raisins
1 tablespoon canola oil
1 tablespoon flour
1 tablespoon sugar
1/8 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

Process into a slaw.

Put the parsnip greens and onion into a microwaveable 
dish that has a cover.

Cover and heat for 2 minutes in a 1000 watt oven.

Combine all and mix.

If too bitter, add 2 pinches salt






Tomato parsnip green onion grain bean (not test since altered)
Tomato parsnip green onion grain seed bean

1 small tomato (about 4 ounces)
2 ounces parsnip tops
1/4 cup steamed or canned beans
2 ounces onion
1/4 cup dry corn kernels soaked for 3 days
  or 1/4 cup precooked whole corn kernels
  or 1/8 cup cornmeal or grain flour
1 tablespoon canola oil
  or 1 tablespoon tahini
1 tablespoon sugar
1/4 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

If using cornmeal place into a bowl with 1/8 cup water and mix.

Cut onion into 1-inch pieces.

Put the parsnip greens and onion into the bowl with the cornmeal or 
soaked corn. If corn is already cooked, do not add corn to the bowl.

Cover and heat in a microwave oven until boiling hot. Or for 
somewhat milder flavors pressure steam in a pressure cooker for 
20 minutes. Allow the to cool, covered.

Process all until smooth, about 4 to 6 minutes. If necessary add
just enough water to get the mixture to flow while processing.






Mackeral tomato parsnip onion grain bean

1 ounce mackerel
1 small tomato (about 4 ounces)
2 ounces immature parnsips with tops
1/4 cup steamed or canned kidney beans
  or 1/4 cup steamed or canned garbanzo beans
2 ounces onion
1 tablespoon canola oil
  or 2 tablespoons nut or seed butter such as tahini
1/8 cup grain flour
  or 1/8 cup soaked grain or corn
1 teaspoon sugar
1/8 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

If using grain flour, put the flour and 1/8 cup water
into a metal pan and mix.

Put the parsnips and onion into the pan.

Place 1/2 inch of water into a pressure cooker. Put a
steaming rack or other spacer into the cooker. Place the
pan with the greens into the cooker.

Heat until full pressure, reduce heat to low, heat for
10 minutes.

Turn off heat, let cooker sit on burner and cool for
10 minutes.

Process all but the mackerel until smooth, about 4 minutes.

Mash and break the mackerel into fine pieces.

Add the mackerel to the puree and mix.






Mackerel tomato parsnip greens grain seed

2 ounce parsnip tops, use stems and leaves
4 ounces tomato
1 ounce (1/8 cup) canned mackerel
1/8 cup flour or cornmeal
2 tablespoons tahini
1 teaspoon sugar
1/8 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

If using grain flour, put the flour and 1/8 cup water
into a metal pan and mix.

Put the parsnip greens into the pan.

Place 1/2 inch of water into a pressure cooker. Put a
steaming rack or other spacer into the cooker. Place the
pan with the greens into the cooker.

Heat until full pressure, reduce heat to low, heat for
10 minutes.

Turn off heat, let cooker sit on burner and cool for
10 minutes.

Process all but the mackerel until smooth, about 4 minutes.

Mash and break the mackerel into fine pieces.

Add the mackerel to the puree and mix.






Mackerel tomato parsnip greens grain bean

2 ounces parsnip tops
1/4 cup steamed or canned kidney beans
  or 1/4 cup soaked beans
1 small tomato (about 4 ounces)
1 tablespoon canola oil
1/8 cup cornmeal or soaked dry corn kernels
1 ounce mackerel
1 teaspoon sugar
1/8 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

If using grain flour, put the flour and 1/8 cup water
into a metal pan and mix.

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

Put the parsnip greens into the pan.

Place 1/2 inch of water into a pressure cooker. Put a
steaming rack or other spacer into the cooker. Place the
pan with the greens into the cooker.

Heat until full pressure, reduce heat to low, heat for
10 minutes.

Turn off heat, let cooker sit on burner and cool for
10 minutes.

Process all but the mackerel until smooth, about 4 minutes.

Mash and break the mackerel into fine pieces.

Add the mackerel to the puree and mix.













Liver tomato parsnip greens onion grain

1 1/2 ounces liver
1 small tomato (about 4 ounces)2 ounces parsnip tops
2 ounces parsnip tops
2 ounces onion
1 tablespoon canola oil
1/8 cup cornmeal or soaked dry corn kernels
1 teaspoon sugar

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

If using grain flour, put the flour and 1/8 cup water
into a metal pan and mix.

If using soaked grain add it to the pan.

Put the parsnip greens into the pan.

Place 1/2 inch of water into a pressure cooker. Put a
steaming rack or other spacer into the cooker. Place the
pan with the greens into the cooker.

Heat until full pressure, reduce heat to low, heat for
10 minutes.

Turn off heat, let cooker sit on burner and cool for
10 minutes.

Process all until smooth, about 4 minutes.





Tomato parsnip green grain seed bean

2 ounces parsnip tops
4 ounces tomato
1/4 cup raw soaked dried lentils or beans
  or 1/4 cup steamed or canned beans
2 tablespoons tahini
  or 1 tablespoon canola oil
1/8 cup whole wheat flour
  or soaked dry grain or corn kernels
2 teaspoon sugar
1/8 teaspoon salt

Remove the tops from the parsnips and set aside the roots.

Cut the parsnip tops every 1-inch.

If using grain flour, put the flour and 1/8 cup water
into a metal pan and mix.

If using soaked grain or beans add them to the pan.

Put the parsnip greens into the pan.

Place 1/2 inch of water into a pressure cooker. Put a
steaming rack or other spacer into the cooker. Place the
pan with the greens into the cooker.

Heat until full pressure, reduce heat to low, heat for
10 minutes.

Turn off heat, let cooker sit on burner and cool for
10 minutes.

Process all until smooth, about 4 minutes.

If sour or bitter add 1 to 2 teaspoons sugar.

calories
2 tablespoons tahini 200
flour 80 calories
2 teaspoons sugar
1/4 cup lentils
4 ounces tomato
2 ounces parsnip tops






20100810e
tomato grain

2 ounces very ripe tomato
1 tablespoon whole wheat flour
1 teaspoon sugar
2 pinches salt
1 tablespoon water.

Put all ingredinets into a 1-cup blender.

Run until smooth, 3 minutes.

Prominent tomato flavor, tanginess; moderately
salty, sweet; mildly starchy; medium thick liquid consistency.






20090819e
tomato grain seed

3 ounces mild, non bitter tomato
1 quarter cup (1.3 ounces) pumkin seed
  or 1 tablespoon (.5 ounce) canola oil plus 1 tablespoon grain flour
  or 2 tablespoon 30 percent added oil non roasted sunflower seed butter
  or 3 tablespoon (1 ounce) non roasted sunflower seeds (this trial)
1 tablespoon (.4 ounce) whole wheat flour
1 tablespoon (.5 ounce) sugar
1 quarter cup (2 ounce) water

Into a 1 cup or larger blender put the tomato and 1 tablespoon water.

Run until almost smooth, about 30 seconds.

Put  a 14 wire per inch strainer over a mixing bowl.

Pour the tomato/water puree into the strainer.

Discard seeds and skin.

Yield is about 3 and 1 half ounces puree.

Into a 1 cup blender put:
 3 and 1 half ounces tomato puree,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 tablespoon sugar.

Run until smooth.

Add 1 tablespoon whole wheat flour and run to mix. 

Divide the batter equally into 2 3 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 until firm, 3 minutes 35 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: 5.4 ounces X 20 equals 118 seconds.
Dry weight is total weight minus water: 5.4 ounces - 3.35 ounces = 2 ounce.
Water to leave in is (50 percent water)/(50 percent dry weight) X (dry weight) = 50/50 X 2 = 2 oucnes.
Water to remove is total water minus water left in (3.35 - 2) = 1.35 ounces.
To evaporate excess water: 46 seconds per ounce times 1.35 ounces = 61 seconds.
To replace heat conducted to air during evaporation: 12 seconds per minute times 61/60 minutes = 12 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. 

Prominently: sweet, tangy; mildly: starchy, tomato flavored; 
moist biscuit consistency





20090928d
tomato grain seed

6 ounces mild, non bitter tomato
1 half cup (2.6 ounces) in the hull pumkin seed
  or 1 tablespoon (.5 ounce) canola oil plus 2 tablespoons (.8 ounce) bean or grain flour
  or 1 eighth cup (1 ounces)  30 percent added oil non roasted sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
1 tablespoon grain flour, (whole wheat this trial)
1 tablespoon (.4 ounce) flax seed
1 tablespoons plus 1 teaspoon (.7 ounce) sugar
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
optional:
  up to 4 packets artificial sweetner
11 ounces, 7.4 ounces water

Into a 2 cup or larger blender put the tomato and 2 tablespoons water.

Run until almost smooth, about 30 seconds.

Put  a 14 wire per inch strainer over a mixing bowl.

Pour the tomato/water puree into the strainer.

Discard seeds and skin.

Yield is about 6.5 ounces puree.

Grind 1 eighth cup flax seed in a coffee grinder set at finest.

Into a 2 cup blender put:
 6.5 ounces tomato puree,
 1 eighth cup plus 1 tablespoon sunflower seeds,
 1 tablespoon flax meal,
 1 tablespoon grain flour,
 1 tablespoon plus 1 teaspoon sugar, and
 1 eighth teaspoon salt.

Run until smooth, about 4 minutes.

Put the mixture into a mug or bowl.

If desired, warm in a microwave oven 20 to 50 seconds.
 
Eat with a spoon. If bitter or sour, add artificial sweetener, up
to 4 packets.

Makes about 1 third of a light meal, add 2 or 3 ounces vegetable and 
perhaps boiled peanuts for a light meal.

Robustly: tangy, sweet; moderate tomato flavor; mildly salty; 
slightly starcy; mostly smooth, and very thick liquid.





20090904d
Tomato grain seed

3 ounces ripe mild, non bitter tomato
1/2 cup boiled chestnuts
  or 1 quarter cup (1.2 ounces) roasted chestnut flour, fresh
    and non bitter
  or 1/4 cup (1.2 ounces) dehulled pumpkin 
 seeds 
  or for a version using sunflower seed see 20090825b tomato grain seed
1 tablespoon (.4 ounce) flax seed (this trial)
  or 2 tespoons canola oil
  or 1 tablespoon (.3 ounce) whole wheat flour
1 tablespoon plus 1 teaspoon (.6 ounce) sugar
1 eighth teaspoon salt
1 tablespoon water

Into a one or two cup processor put
 3 ounces tomato,
 1/2 cup boiled chestnuts
 1 tablespoon flax seed,
 1 tablespoon plus 1 teaspoon sugar,
 1 eighth teaspoon salt, and
 1 tablespoon water, if using chestnut flour.
 
Process about 4 minutes or until desired smoothness is achieved,
you should feel very few lumps when pressing a finger against 
the side of the processor bowl. 

Put the mixture into a portion and/or mixing bowl.

Divide the batter equally into 2 3-inch diameter, 1 half cup bowls.

Place the bowls opposite each other across the center of a microwave oven.

Heat for 3 minutes 20 seconds in a 1000 watt microwave oven.

-------------------
Math:
Add 5 seconds for oven to begin heating.
Add 20 seconds to heat containers. 
To raise to boiling: 6 ounces X 20 equals 120 seconds.
Dry weight is total weight minus water: 5.9 - 3.2 ounces = 2.7 ounces.
Water to leave in is (1 part water)/(1 part dry weight) times dry weight = 1/1 X 2.7 ounces = 2.7 ounces.
Water to remove is total water minus water left in (3.2 - 2.7) = .5 ounce.
To remove water: 46 seconds per ounce X .5 ounce = 23 seconds
Plus 16 seconds losses per minute of boiling time 23/60 seconds minutes = 7 seconds for a total of 30 seconds.
Assume 3 ounces of water are lost while heating bell pepper, bell pepper after heating is 90 percent water.
------------------------------------------

Robust: chestnut flavor, tangy/sweet; 
slight bitterness if chestnut flour is aged enough to have bitterness; 
almost a pound cake consistency/texture.











tomato grain peanut

3 ounce tomato
1 slice bread (1 ounce)
1 eighth cup peanuts
2 teaspoons canola oil

Cut tomato and bread into 3/8 inch pieces.

Put oil, peanuts, and tomato into a portion bowl and mix.

Combine all and mix.






20080917g
tomato grain peanut
3 ounce tomato
2 tablespoons whole wheat flour
 or 1 slice bread (1 ounce)
1 eighth cup peanuts
2 teaspoons canola oil

Into a small microwaveable bowl put:
 2 tablespoons whole wheat flour,
 2 teaspoons oil, 
 pinch salt, and
 2 teaspoons water.

Mix.

Heat until firm, 1 minute 30 seconds in a 1000 watt microwave oven.

----------------------------------------------------------------
20 seconds to heat container
1 and 1 sixth ounce X 20 plus 10 losses plus 46 X .3 ounces
----------------------------------------------------------------

Process the grain biscuit into a coarse crumb.

Cut the tomato into 1 quarter inch pieces.

If using blanched skinless peanuts:
[
Put the peanuts in a hot air popcorn popper, set a timer and run
the popper until the peanuts are lightly roasted, about 50 seconds.
Immediately dump the peanuts into a bowl to cool. 
]


If using non roasted skins-on peanuts either:
[
1. (a bit tedious)

Put the peanuts into a hot air popcorn popper and run 50
seconds and immediately dump the peanuts into a bowl to
cool.

Remove the peanut skins by squeezing between two fingers.
]

Or:
[
2. Place peanuts and 1 cup water into a metal pan.

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

Drain by pouring into a sieve.

Put the peanuts on a paper towel.

The double leaching removes bitterness from the skins so the 
skins do not have to be removed.

Put the peanuts in a hot air popcorn popper, set a timer and run
the popper until the peanuts are lightly roasted, about ?60? seconds.

Immediately dump the peanuts into a bowl to cool. 
]

Combine the peanuts, tomato, and grain crumbs and toss.

A nice alternative to a tomato and peanut butter sandwich.
Prominent tomato flavor, enough peanut flavor, pleasantly
starchy from the grain flour, pleasantly and slightly salty.








20080910b
Tomato grain seed bean

4 ounces fresh tomato
2 tablespoons whole wheat flour
1 tablespoon bean flour
1 tablespoon chestnut flour
1 tablespoon sugar
2 pinches salt

Put into a mixing bowl and mix:
 1 tablespoon bean flour,
 1 ablespoon chestnut flour
 2 tablespoons wheat flour,
 1 tablepoon sugar, and
 2 pinches salt. 

Chop 4 ounces tomato into 1 quarter inch pieces and
put into a microwaveable portion bowl.

Sprinkle the flour/sugar mixture on top of
the fruit, do not stir.

Heat, covered, in a microwave oven 3 minutes 25 seconds

------------------------------------------------------
5 and 1 half ounces X 20 plus 10 losses plus 23
drying factor x 3.6 ounces water
(assumes tomato is 90 percent water)
------------------------------------------------------

Slightly chewy from the crust, definite sweet and sour flavors, 
good tomato and starch flavors, moist from tomato







20100524d
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:
Either:
[
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.
]

Or if using red-skin 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.
]

Or if using tan-skin 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.

Moderate: bean flavor, saltiness; 
mildly: tangy, tomato flavored, sweet, starchy; 
medium thick liquid.








20080919a
Tomato brussel sprout grain seed bean

2 large brussel sprouts (1 and 1 half ounces each)
3 ounces fresh tomato
2 tablespoons whole wheat flour
1 tablespoon bean flour
1 tablespoon chestnut flour
2 teaspoons canola oil
2 teaspoons sugar
2 pinches salt

Put into a mixing bowl and mix:
 1 tablespoon bean flour,
 1 tablespoon chestnut flour
 2 tablespoons wheat flour, 1 tablepoon sugar, and
 2 pinches salt. 

Mix.

Cut 3 ounces brussel sprouts into quarters and put it,
3 ounces tomato, 2 teaspoons oil, and 1 eighth cup water into a  
2 cup high speed processor or blender and process
into a smooth slurry.

Put the slurry into a microwaveable
portion bowl.

Cover, heat in microwave until boiling then 3 minutes more on
low power (2 minutes 20 seconds full power, use 3 minutes
20 seconds if brussel sprouts are frozen)

---------------------------------------------------
7 and 1 third ounces X 20 plus 10 losses 
---------------------------------------------------

Sprinkle the flour/sugar mixture on top of
the vegetable/fruit, do not stir.

Heat, covered, in a microwave oven 4 minutes 20 seconds

------------------------------------------------------------
1 and 1 half X 20 plus 30 losses plus 46 X 5.6 water
(assumes vegetable is 80 percent water, tomato is 90 percent and that
all but 1 tablespoon of water should be removed)
If starting with a cold mixture:

8 and 3 quarters ounces X 20 plus 30 losses plus 30
drying factor x 5.6 ounces water
(assumes fruit is 90 percent water, brussel sprouts 
80 percent, and a .7 water left from the 2 tablespoons
added to brussel sprouts)
------------------------------------------------------------

Allow to cool, covered flor 5 to 10 minutes before eating.

Could serve with Watercress Pudding or Basil Pudding

Good when served hot, but a little burnt around edges.
Prominent brussel sprout flavor, slightly
sweet/sour from the tomato and sugar, good starchy flavor from grain
and bean, chestnut not easily distinguised but contributes to the overall
character of the dish's flavors.







20080929a
Tomato brussel sprout grain seed bean

2 large brussel sprouts (1 and 1 half ounces each)

3 ounces fresh tomato
2 tablespoons whole wheat flour
1 tablespoon bean flour
2 tablespoons chestnut flour
1 tablespoon canola oil
1 tablespoon plus 1 teaspoon sugar 
2 pinches salt

Cut 3 ounces brussel sprouts into quarters and put it,
3 ounces tomato, 1 tablespoon oil, and 1 quarter cup water into a  
2 cup high speed processor or blender and process
into a smooth slurry.

Put the slurry into a mixing bowl.

Put into the mixing bowl with the slurry:
 1 tablespoon bean flour,
 2 tbsps chestnut flour,
 2 tablespoons wheat flour,
 1 tablepoon sugar plus 1 teaspoon, and
 2 pinches salt. 

Mix.

Put equal amounts of batter into each of three 3-inch bowl, making the 
patties half thickness at the center to encourage even heating.

Arrange the bowls in a circle in a microwave oven, separating 
the bowls by at least 2 inches.

Heat in a microwave oven 9 minutes 45 seconds

------------------------------------------------------------
9 and 2 thirds ounces X 20 plus 105 losses plus 46
drying factor x 7.1 ounces water
(assumes fruit is 90 percent water, brussel sprouts 
80 percent)
-------------------------------------------------------------

Allow to cool, covered for a few minutes before eating.

Sweet/bitter/tangy, prominent broccoli flavor, pleasant moderate
starchiness, consistency similar to a chewy/moist bagel








20090717b similar to 20090720c which uses 3 ounces zuccini and
1 tablespoon chestnut flour
Tomato zuccini
Tomato zuccini seed
Tomato zuccini peanut

2 ounces zuccini
1 tablespoon ketchup
1 teaspoon roasted peanut butter plus 1 teaspoon oil
  or 2 teaspoons any nut butter that has 30 percent or more oil content
  or 2 teaspoons roasted chestnut flour plus 1 teaspoon canola oil
  or 1 teaspoon oil
1 teaspoon sugar
1 pinch salt

Chop the zuccini into 1 quarter inch pieces.

Combine all and mix.

Prominently tangy/sweet, definite roasted peanut flavor, 
mildly salty, chewy/crunchy from the zuccini.

If using chestnut flour:
Flavorful, unusual flavor, somehow reminds me of strawberry jam; tangy, sweet/sour, chewy/crunchy from the zuccini





20091001g
tomato zuccini grain seed

1 ounce tomato
2 ounces zuccini
1 eighth cup sunflower seeds, soaked 2 days
1 tablespoon wheat grain soaked 2 days
1 tablespoon sugar
1 eighth teaspoon salt
1 quarter cup water

Put all ingredients into a 2 cup or larger blender and 
run until smooth, about 6 minutes.


Definitely tangy, sweet; moderately salty; very slightly bitter;
thick liquid with tiny chewy chunks of tomato seed and/or wheat.






20090720c similar to 20090717b which uses 2 ounces zuccini and
2 teaspoon chestnut flour
Tomato zuccini seed

3 ounces zuccini
1 tablespoon ketchup
1 tablespoon lightly roasted chestnut flour plus 1 teaspoon canola oil
  or 1 teaspoon roasted peanut butter plus 1 teaspoon oil 
  or 2 teaspoons any nut butter that has 30 percent or more oil content
  or 1 teaspoon oil
1 teaspoon sugar
1 pinch salt

Chop the zuccini into 1 quarter inch pieces.

Combine all and mix.

Prominently tangy, sweet; definite chestnut flavor; 
very mild zuccini and sunflower seed flavors; crunchy and juicy. 
3 ounces zuccini and 1 tablespoon chestnut 
flour more flavorful than 2 ounces zuccini and 
2 teaspoon chestnut flour.






20090826d
Tomato zuccini seed

2 ounces zuccini
1 ounce fresh tomato 
1 tablespoon sunflower seeds
  or 2 teaspoons any nut butter that has 30 percent or more oil content 
  or 1 tablespoon flax seed
  or 1 teaspoon oil
2 teaspoons sugar
1 eighth teaspoon salt

Chop the zuccini into 1 inch pieces.

Put all ingredients into a 1 cup blender.

Run until smooth.

Definitely: tangy, sweet, salty; moderate tomato flavor; slightly bitter.




20090809d
Tomato zuccini seed

3 ounces zuccini
2 ounces tomato, chopped into 1 half inch pieces.
1 tablespoon lightly roasted chestnut flour plus 1 teaspoon canola oil
  or 1 teaspoon roasted peanut butter plus 1 teaspoon oil 
  or 2 teaspoons any nut butter that has 30 percent or more oil content 
  or 1 teaspoon oil
1 tablespoon sugar
1 eighth teaspoon salt

Chop the zuccini into 1 quarter inch pieces.

Combine all and mix.

2 teaspoon sugar is moderately sweet, 1 tablespoon sugar is prominently sweet; 
moderately: tangy; mild tomato, chestnut, and zuccini flavor; 
juicy and a little crunchy/chewy.











20080911b
Tomato zuccini grain seed peanut

2 ounces tomato
3 ounces zuccini 
  or 3 ounces cucumber
  or if zuccini and cucumber not available,
    use carrot heated with tomato/flour
1 tablespoon grain flour (whole wheat this trial)
2 tablespoons peanuts 
2 tablespoons non roasted sunflower seed
1 teaspoon sugar (this trial)  
  or 2 pinches salt

Blend in a 1 cup high speed blender or processor:
 2 ounces tomato,
 2 tablespoons sunflower seeds,
 1 teaspoon sugar, and
 1 tablespoon water.

Put the mixture into a microwaveable container,
add 1 tablespoon grain flour and mix.

Heat until boiling hot, 1 minute 20 seconds in a
1000 watt microwave oven.

---------------------------------------
Math:
3.5 ounces X 20 plus 10 losses 
---------------------------------------

Chop 3 ounces zuccini into 1 quarter inch pieces.

Combine the tomato mixture and the zuccini in a 
mixing and/or portion bowl.

Put the peanuts into a hot air popcorn maker and
run 50 seconds.

Remove the peanut skins by pinching between
two fingers.

Mix the peanuts into the tomato/zuccini mixture.

Has definite roasted peanut flavor and a little tanginess
from the tomato, crunchy from the zuccini and peanuts, the zuccini
and peanuts are a lot to chew on. 










Zucchini onion tomato

4 ounces onion 
6 ounces zuccini
4 ounces fresh tomato
1 large sprig fresh parsley (about 1/2 ounce)
1 tablespoon canola oil
1/8 teaspoon (4 pinches) salt

Chop onion and heat for 1 1/2 minutes in a covered container
in a 1000 watt microwave oven.

Peel the zuccini if it is tough or bitter.

Finely chop the parsley.

Makes 2 large servings

Good, though a little bitter, probably no bitterness with young zuccini.








Eggplant onion tomato
Eggplant salad

4 ounces onion
6 ounces eggplant
4 ounces fresh tomato
1 large sprig fresh parsley (about 1/2 ounce)
1 tablespoon canola oil
2 teaspoons sugar
1 1/2 teaspoon vinegar
1/8 teaspoon (4 pinches) salt

chop onion and heat for 1 1/2 minutes in a covered container
in a 1000 watt microwave oven.

Peel the eggplant.

Finely chop the parsley

Makes 2 large servings

Good, though slightly bitter.










Eggplant onion tomato beans

4 ounces onion
6 ounces eggplant
4 ounces fresh tomato
1 large sprig fresh parsley (about 1/2 ounce, after being finely chopped
  (a clump about the size of a walnut)
1/4 cup lentils, soaked, then pressure steamed 15 minutes
1 1/2 teaspoons tahini
2 teaspoons sugar
1 1/2 teaspoons vinegar
1/8 teaspoon (4 pinches) salt

Chop onion and heat for 1 1/2 minutes in a covered container
in a 1000 watt microwave oven.

Peel the eggplant.

Rinely chop the parsley

Combine all and mix.

Makes 2 large servings






Eggplant chutney

6 ounces eggplant
4 ounces fresh tomato
1/4 cup raisins
2 ounces green pepper
1 tablespoon canola oil
1 teaspoon sugar

Remove peel from eggplant.

Remove stem end and seeds from bell pepper.

Cut tomato, eggplant, and bell pepper into 3/8 inch pieces.

Combine all and mix.
 



Tomato mackerel rolled oats corn flour
Tomato mackerel grain

1 ounce mackerel
4 ounces fresh tomato
1/4 cup rolled oats
1 tablespoon corn flour

Break the mackerel into 1/2 inch or smaller pieces.

Cut the tomato into 3/8 inch or so pieces.

Combine all and mix.

Good because it is salty and it is different, I suppose most people would
not like it.





20070806
Mackerel tomato squash peas corn

1 ounce mackerel
3 ounces tomato
3 ounces squash (butternut type)
1/4 cup split pea powder
1/8 cup cornmeal
5/8 cup water
1 tablespoon olive or canola oil.
2 pinches salt

Mix the cornmeal, pea powder, and water in deep bowl with 
sides 3 or 4 inches higher than the level of the mixture.

Heat, uncovered, on full power for 3 minutes in a 
1000 watt microwave oven.

Transfer the hot mixture to metal dish.

Set the metal dish in cold water to cool for a few minutes.

Process the squash into a fine slaw.
If mixture will not flow while processing, add 
1 tablespoon water at a time until it flows.

Put the pea/cornmeal/water mixture in a food processor.

Add the tomato, oil, mackerel and salt to the 
cornmeal/pea/water mixture.

Process until smooth.

Good if you like mild flavors.





20070819
Mackerel tomato squash peas nuts corn

1 ounce mackerel
4 ounces tomato
3 ounces squash (butternut type)
1/4 cup split pea powder
1/8 cup whole corn flour
5/8 cup water
1/4 cup walnuts
  or 1/8 cup raw walnut butter (this trial)
1 tablespoon olive or canola oil.
2 pinches salt

Mix the cornmeal, pea powder, and 3/8 cup water in deep bowl with 
sides 3 or 4 inches higher than the level of the mixture. Add another
3/8 cup water and mix again.

Heat, uncovered, on full power for 3 minutes in a 1000 watt microwave oven.

Transfer the hot mixture to metal dish.

Set the metal dish in cold water to cool for a few minutes.

Remove peel from squash.

Cut squash into pieces that your food processor will handle.

Put the squash into a food processor.

Add the tomato, oil, mackerel and salt to the processor.

Put the pea/cornmeal/water mixture in a food processor.

Process until smooth, perhaps 2 minutes.

Good, if you can appreciate mild flavors, has mild corn and mackerel flavors.








20070916
tomato bell pepper

4 ounces tomato
3 ounces green bell pepper
1 tablespoon canola oil
1/8 teaspoon salt

Remove stem end and seeds from bell pepper.

Blend bell pepper, oil, and salt into a smooth slurry. 

Heat 3 minutes, uncovered, on full power, then 5 minutes on low (15 percent).

Allow to cool 5 minutes.

Cut the tomato into 3/8 inch or so pieces.

Combine all and mix.

Serve very warm or hot.





20070922d
tomato bell pepper

4 ounces tomato
3 ounces red, yellow, or orange bell pepper
1 tablespoon canola oil
1 teaspoon to 1 tablespoon sugar
1/8 teaspoon salt plus 1 pinch

Put all the ingredients into a blender or 
high speed processor and process into a smooth slurry.

Serve warm (1 minute 20 seconds heat time in a 
1000 watt microwave oven) or cold.

Good served with a side of basil bread with hummus.





20130922
Tomato bell pepper

3 ounces tomato
2 ounces red bell pepper
2 to 3 teaspoons sugar
1/8 teaspoon plus 1 pinch salt

Cut tomato into 1/2 inch pieces and place into a mixing/portion bowl.

Remove stem and seeds from bell pepper and cut into 1/4 inch or so pieces.

Combine all and mix.

Prominently bell pepper flavored; moderately tangy/sweet; mild to
moderately tomato flavored; salad consistency.







20070919c
tomato bell pepper (on the side)

1 tablespoon tomato powder
3 ounces red, yellow, or orange bell pepper
1 tablespoon canola oil
2 teaspoons sugar
1/8 teaspoon salt

Process bell pepper and oil together into a smooth slurry
for at least 3 minutes. 

Put all other ingredients in the processor and 
run to mix, about 20 seconds.

Good, borderline too strong flavored; if too strong add
1 teaspoon oil and 1 teaspoon sugar.




tomato bell pepper potato

4 ounces tomato
3 ounces red bell pepper
3 ounces potato, peeled; boiled or steamed
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt

Blend into a smooth slurry, about 1 minute. 

heat 4 minutes, uncovered, on full power, then 5 minutes on low (15 percent).

Allow to cool 5 minutes.

Serve very warm or hot.








20071004
Tomato bell pepper grain seed bean

3 ounces fresh tomato (use 3 ounces for a light meal or 5 ounces
  or a large meal)
3 ounces red sweet bell pepper
1/4 cup kidney bean flour
  or 1/4 cup boiled or canned beans
2 tablespoons raw tahini
  or 2 tablespoon raw sunflower seed butter
1 tablespoon whole wheat flour
1 tablespoon canola oil
1/2 teaspoon lemon juice
1 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon plus 2 pinches salt
1/4 cup water

If using bean flour:
[
Put 1/4 cup water and 1/4 cup kidney bean flour in a bowl.

Heat, covered, in a 1000 watt microwave oven on full power for 
1 minute 40  seconds, then 2 minutes on low (15 percent) power.

Place the hot bowl in cold water to cool.

Putting the hot mixture in a metal pan and setting the metal pan in a 
pan of cold water will speed cooling.
]

Put the bell pepper into a food processor.
Run until a slaw is produced.

Put the slaw into a bowl.

Heat the bowl, covered, in a microwave oven for 1 minute 20 seconds on 
full power, then 2 minutes on low (15 percent power).

Put the hot container in a pan of cold water to cool for a few minutes.

Combine the sunflower seed butter, oil, sugar, salt and bell pepper slaw.

Mix.

Add the whole wheat flour and garlic powder.

Mix.

Cut the tomato into 1/4 inch pieces.

Add the tomato to the bowl with the bean/bell pepper mixture.

If using bean flour:
Chop the bean cake into 5/16 inch pieces.

Add the bean cubes or beans to the bowl with the other ingredients.

Toss.









20080426
tomato bell pepper grain

3 ounces green bell pepper
2 tablespoons whole wheat flour
2 tablespoons flax meal
1 tablespoon water

Topping:
1 teaspoon tomato powder
  or 1 tablespoon extra thick tomato sauce or paste
1 tablespoon whole wheat flour
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon plus 2 teaspoons sugar
1/8 teaspoon salt
1 teaspoon water

Cut the pepper into 1/2 inch pieces.

Put the pepper and 1 tablespoon water into personal blender/smoothie maker.

Run until smooth, about 2 minute.

Put the slurry into a deep microwaveable bowl.

Heat until boiling hot, about 1 minute 10 seconds, uncovered, 
on full power, then, covered, 3 minutes on low (15 percent).

Add 2 tablespoons flax meal and 2 tablespoons wheat flour.

Mix.

Spread the mixture 1/4 inch thick on a plate making a flattend donut
shape with a 2 inch hole at the center.

Heat until firm about 3 minutes. 
(20 seconds to heat plus 2-2/3 ounces water X 1 minute/per ounce drying time)

Uncover and allow to cool 5 minutes.

In a small bowl mix 1 teaspoon tomato powder and 1 teaspoon water
and mix.

Add:
 1 tablespoon whole wheat flour,
 1 tablespoon plus 1 teaspoon oil, 
 1 tablepoon plus 1 teaspoon sugar, and
 1/8 teaspoon salt.

Mix.

Spread the tomato mixture on the donut shaped cake.

Good but might be better if not as intense.










20071007a
tomato bell pepper and squash grain

Topping:
3 ounces red bell pepper
1 tablespon tomato powder
  or 1 tablespoon tomato paste
1 tablespoon canola oil
1 tablespoon sugar
1/8 teaspoon salt
1/8 cup water

Cut the pepper into 1 inch pieces.

Put the pepper and 1/8 cup water into a blender.

Run until smooth, about 1 minute.

Put the slurry into a deep microwaveable bowl.

Add the tomato powder, oil, sugar, and salt.

Mix.

Cake:
2 ounces acorn squash
1 tablespoon canola oil
3 tablespoons whole corn flour 
  or 3 tablespoons whole wheat flour
  or 3 tablespoons whole oats flour
  or 3/8 cup rolled oats processed into a coarse powder
2 tablespoons flax seed meal

Cut the squash into 3/4 inch pieces.

Into a processor put the squash and 1/8 cup water.

Processor until smooth, about 1 minute.

Spread the mixture in a flat donut shape on a large plate.

Heat in a 1000 watt microwave oven until firm, about 3 minutes.

Spread the tomato/bell pepper/oil mixture on top of the flattened donut.

Good.







20070917
20070916
tomato bell pepper potato

4 ounces tomato
3 ounces red bell pepper
3 ounces raw potato, peeled
1 tablespoon sugar
1/8 teaspoon salt

Put above ingredients into a blender.

Blend into a smooth slurry, about 1-1/2 minutes.

Put the slurry into a microwaveable container.

Add 1 tablespoon canola oil.

Mix.

Heat 4 minutes, uncovered, on full power, then 5 minutes on low (15 percent).

allow to cool 5 minutes.

Serve very warm or hot.

good, consistency slightly like wet contact cement
  or wet rubber cement





20071104
20071104b
20071104a
20071018
20070922d
20070919d
20070916
tomato bell pepper potato grain seed bean

2 ounces tomato
3 ounces fresh potato
1/8 cup black bean powder
1/4 cup flax meal
3 tablespoon chestnut flour
1 teaspoon sugar in cake
3 ounces green bell pepper
1 tablespoon canola oil
1 tablespoon sugar in bell pepper/tomato mixture
1/8 tsp salt plus 1 pinch

Peel a 3 ounce piece of potato.

Put into a food processor:
 the potato,
 3 ounces bell pepper,
 2 ounces tomato,
 1 tablespoons sugar, 
 1 tablespoon oil, and
 1/8 teaspoon plus 1 pinch salt.

Run until desired smoothness is achieved, perhaps 2 minutes.

Into a mixing bowl put:
 1/8 cup bean flour,
 1/4 cup flax,
 3 tablespoons chestnut flour,
 1 teaspoon sugar, and
 1/4 cup plus 1 tablespoon water.

Mix.

Spoon the mixture onto a 10 inch plate.

Shape into a flattened donut shape with a 4-inch diameter hole.

Pour the potato/bell pepper/tomato mixture into 
the 4-inch diameter hole.

Put the plate into a microwave oven. Heat 8 minutes.

Serve warm (1 minute heat time) or cold.

Makes one light meal for one person or serve with a side of 
fruit for an entire large meal.

good





20071104b (see 20071230 for a version that uses 1 ounce tomato
and 1 ounce bell pepper so more of the cake flavors are
emphasized)
tomato bell pepper potato grain seed bean

Ingredients in topping:
2 ounces tomato
3 ounces red, yellow, or orange bell pepper
3 ounces fresh potato
1 tablespoon canola oil
1 tablespoon sugar in topping
1/8 teaspoon salt plus 1 pinch

Ingredients in cake:
1/8 cup black bean powder
1/4 cup flax meal
3 tablespoon chestnut flour
1 teaspoon sugar


Peel 3 ounces potato.

Put the potato into a processor and run until potato is 
a slaw and is on the sides of the processor bowl.

Put the potato slaw into a microwaveable bowl.

Press the slaw down to reduce air pockets.

Form a hole at center to encourage even heating.

Cover and heat 1 minute 20 seconds in a 1000 watt microwave oven,
longer in lower wattage ovens.

Allow the hot potato to cool for a few minutes.

Into a mixing bowl put:
 1/8 cup bean flour,
 1/4 cup flax,
 3 tablespoons chestnut flour,
 1 teaspoon sugar, and
 1/4 cup water.

Mix.

Pour the mixture onto a plate.

Shape into a flattened donut shape with a 2 inch diameter hole.

Remove stem end and seeds from bell pepper.

Into a processor put:
  2 ounces tomato,
 3 ounces bell pepper,
 1 tablespoon oil,
 1 tablespoon sugar, and
 1/8 teaspoon plus 1 pinch salt. 

Add the partially cooled potato to the processor.

Heat the donut-shaped batter in a microwave oven for 3 minutes and 20 seconds.

----------------------------------------------------------------
Math:
4-11/12 ounces X 20 plus 20 losses plus 40 X 2 ounes moisture
----------------------------------------------------------------

Run the processor with the tomato/bell pepper/potato
mixture until desired smoothness is achieved, perhaps 3 minutes.

Serve warm (1 minute heat time) or cold.

Makes one light meal for one person or serve with a side of fruit 
for an entire large meal.

Enjoyable but most people would not consider this delicious, 
cake flavors overpowered by pepper and tomato, bean/chestnut/flax
somewhat difficult to spread.








20071230 (see 20071104b for a version that uses 3 ounces tomato
and 3 ounces bell pepper for more dominate vegetable flavors)
tomato bell pepper potato

3 ounces fresh potato
1/8 cup black bean powder
1/4 cup flax meal
3 tablespoon chestnut flour
2 teaspoons canola oil in cake.
1 teaspoon sugar in cake
1 ounce tomato
  or 1 ounced canned tomato puree (this trial)
1 ounce red, yellow, or orange bell pepper
2 teaspoons canola oil in topping
2 teaspoons sugar in topping
3 pinches salt

Peel 3 ounces potato.
Cut the potato into 3/8 inch pieces.

Put the potato into a one serving blender/smoothie maker.
Processor and run until potato is a slaw.

Add 1/8 cup water and process into a smooth slurry, about 45 seconds.

Put the potato slaw into a microwaveable bowl.

Heat 2 minutes in a 1000 watt microwave oven,
longer in lower wattage ovens.

Allow the hot potato to cool for a few minutes.

Into a mixing bowl put:
 1/8 cup bean flour,
 1/4 cup flax,
 3 tablespoons chestnut flour,
 1 teaspoon sugar,
 2 teaspoons oil, and
 1/4 cup plus 1 tablespoon water.

Mix.

Pour the mixture onto a plate.

Shape into a flattened donut shape with a 2 inch diameter hole.

Remove stem end and seeds from bell pepper.

Into a 1 or 2 cup processor put:
 1 cup probably best flow)
 1 ounce tomato,
 1 ounce bell pepper,
 2 teaspoons oil,
 2 teaspoons sugar, and
 3 pinches salt. 

Add the partially cooled potato to the processor.

Heat the donut-shaped batter in a microwave oven for 4 minutes and 20 seconds.

-------------------------------------------------------------------
Math:
5-1/6 ounces X 20 plus 20 losses plus 46 X 2-1/2 ounes moisture
-------------------------------------------------------------------

Run the processor with the tomato/bell pepper/potato mixture until 
desired smoothness is achieved, perhaps 3 minutes.

Spread the vegetable topping on the grain/seed/bean cake.

Serve warm (40 seconds heat time for the topping) or cold.

Makes one light meal for one person or serve with a side of fruit 
for an entire large meal.

Both cake and topping good separately or good together, topping borderline
too intense by itself, cake borderline too mild by itself, best together,
potato/water cooks into a lemon pie filling consistencey






20080101
tomato bell pepper potato collards bean seed grain

Ingredients in cake:
2 ounces fresh potato
1/4 cup boiled or canned beans
1/4 cup flax meal
1 teaspoon oil in cake
1 teaspoon sugar in cake

Ingredients in topping:
3 ounces fresh collards
2 ounce tomato
2 ounces red, yellow, or orange bell pepper
3 tablespoons sunflower seed butter plus 1 teaspoon oil
  or 2 tablespoons canola oil 
1 tablepoon oats flour or other grain flour
1 tablespoon sugar
1/8 teaspoon salt

Cut greens crosswise every 3/8 inch.

Put greens and 5 cups of water into a metal pan.

Heat on cooktop until boiling, reduce heat to low, cover,
heat 40 minutes.

Pour greens into a strainer to eliminate water, dump greens back
into cooking pan, add 2 or 3 cups of water to rinse, drain
again.

Use a a bowl the same size and shape as the strainer to press most of 
the water out of the greens.

Peel 2 ounces potato.

Cut into 3/8 pieces.

Put the potato into a personal blender/smoothie maker.  
Add 1/8 cup of water and run the processor until a smooth slurry is produced.

Into a mixing bowl put the potato slurry, 1/4 cup flax meal, 1/4 cup

beans, 1 teaspoon oil, and 1 teaspoon sugar.

Mix.

Either:
[
Spread the mixture into a 1/4 inch thick layer on a plate.

Form a hole at center to encourage even heating.

Cover and heat 3 minutes 30 seconds in a 1000 watt microwave oven,
longer in lower wattage ovens.

5 ounces X 20 plus 20 for plate plus 46 X 2 ounces moisture
]

Or:
[
Divide the batter equally into 2 3-inch diameter bowls.
Shape the batter with a spoon to be thinner at the center to encourage
even heating.

Place the bowls opposite each other across the center of a microwave oven.

Heat 5 minutes in a 1000 watt microwave oven,
longer in lower wattage ovens.

----------------------------
Math:
Add 5 seconds for microwave oven to begin heating.
Plus 20 seconds to heat dishes.
To heat to boiling: 6.5 ounces times 20 seconds per ounce = 130 seconds.
Dry weight is total weight minus water (6.5 - 3.3) = 3.2 ounces.
Water to leave in is 20/80 times dry weitht (20/80 X 3.2) = .8 ounces.
Water to remove is total water minus water left in (3.3 - .8) = 2.5 ounces.
Plus to remove excess moisture: 46 seconds per ounce  X 2.5 ounces = 116 seconds.
Plus to replace heat lost to air during evaporation: 116/60 minutes times 
12 seconds per minute = 23 plus 23/60 X 12 = 5 for a total of 28 seconds.
----------------------------
]

Or:
[
Spread the mixture on a food dehydrator tray and dehydrate
for about 8 hours at 120 degrees F. or until stiff as
tomato paste.

Or place the puree into glass baking trays and dry in a 
oven at 250 degrees F. for about 2 hours.
]

Let the cake cool for a few minutes.

If using green bell pepper:
[
Remove stem end and seeds from bell pepper.

Cut 3 ounces bell pepper into 3/8 inch pieces.

Put the bell pepper and 1 teaspoon water into a microwaveable bowl.

Heat, covered, for 1 minute 20 seconds (1 minute and 50 seconds if frozen)
 on high, then 4 minutes on
low (15 percent) power.

Set the hot bowl in a pan of cold water to cool for a couple of minutes.
]

Put into a food processor:
3 ounces greens,
2 ounces red bell pepper, and
2 ounces tomato.

Run the processor until smooth.

Either:
[
Spread the mixture on a food dehydrator tray and dehydrate
for about 8 hours at 120 degrees F. or until stiff as
tomato paste.

Or place the puree into glass baking trays and dry in a 
oven at 250 degrees F.

Or heat in a microwave oven:
Heat to thicken, 5 minutes 15 seconds in a 1000 watt microwave.

-------------------
Math:
Add 5 seconds for microwave to begin heating.
Add 10 seconds to heat dish.
To heat to boiling: 7 ounces X 20 seconds per ounce = 140 seconds.
Dry weight is total weight minus total water: 7 ounces - 4.2 ounces = 2.8 ounces.
Water to leave in is (1 part water divided by 2 parts dry weight) times dry weight = 
1/2 X 2.8 ounces = 1.4 ounces.
Water to remove is total water minus water left in: 4.2 ounces - 1.4 ounce = 2.8 ounces.
Heat time to remove excess water: 46 seconds per ounce X 2.8 ounces = 129 seconds.
To replace heat lost during evaporation of excess water: 12 seconds per minute times 
129/60 minutes = 26 seconds plus 26/60 X 12 = 5 for a total of 31 seconds.
Assume 1 half ounce water lost during heating of bell pepper.
------------------------ 
]

Into a mixing and/or portion bowl with the spinach/tomato paste put:
  3 tablespoons sunflower seed butter,
  1 tablepoon oats flour,
  1 teaspoon oil,
  1 tablespoon sugar, and
  1/8 teaspoon salt. 

Add the bell pepper to the mixing bowl.
Mix.

Spread the topping on the donut shaped cake.

If desired warm in a microwave oven for 20 to 40 seconds.

Biscuits: mildy: salty, starchy; slightly sweet; chewy biscuit texture/consistency.

Bell pepper seed: very flavorful, robust bell pepper flavor; 
moderate tomato flavor, pleasantly mild: bitter/sweet, starchy, oily; 
slightly tangy. Thick pudding consistency/texture.












20071212
tomato bell pepper bean grain

1/4 cup flax meal
1/8 cup kidney or black bean flour
  or 1/4 cup boiled or canned beans
3 ounces red, yellow, or orange bell pepper
2 teaspoon canola oil
1 tablespoon sugar
2 pinches salt

Ingredients in topping:
1 teaspoon canola oil in topping
1 teaspoon sugar
1 pinch salt in topping
1/8 cup raw sunflower seed butter

Put 1/4 cup flax, and 1/8 cup bean flour into a mixing bowl.

Remove stem end and seeds from bell pepper.

Cut the pepper into pieces your 1 cup blender or 1 cup food processor can 
deal with.

Put the bell pepper and 1 tablespoon water into the micro blender or blender.

If using boiled or canned beans, add them to the processor.

Run until a smooth slurry is produced, perhaps 2 minutes.

Put the slurry into the bowl with the flax/bean mixture.

Add 2 teaspoon oil, 1 tablespoon sugar, and 2 pinches salt.

Mix.

Spread the bell pepper/flax/bean mixture into a 1/4 inch thick layer on
a plate.

Make a 2 inch diameter hole at the center of the layer to encourage even
heating.

Into a small mixing bowl put:
 1/8 cup sunflower seed butter,
 1 teaspoon oil,
 1 teaspoon sugar, and
 1 pinch salt.

Heat the donut shaped cake in a 1000 watt microwave oven for 4 minutes and
40 seconds.

-----------------------------------------
6 ounces X 20 plus 20 losses plus 46 times 3 ounces moisture
-----------------------------------------

Let the cake cool and firm for a couple of minutes.

Mix the seed butter/oil/sugar/salt mixture into a smooth paste.

Spread the seed mixture on the donut shaped cake.  

Serve warm (40 seconds heat time) or cold.

Add a 2 ounce piece of fruit and this is enough for a light meal.
For a large meal perhaps also add a 3 ounce serving of vegetable
such as saurkraut, saueruben, or cole slaw.











20071121
tomato bell pepper on potato cake

topping:
3 ounces red bell pepper
2 ounces tomato
  or 1 tablespoon tomato powder
  or 1 tablespoon tomato paste 
1 tablespoon canola oil
1 teaspoon sugar
1/8 tsp salt

Cut the pepper into 1 inch pieces.

If using green bell pepper, place in a microwaveable bowl,
heat 1 minute 40 seconds, uncovered, on full power, then, 
covered, 5 minutes on low (15 percent).

Allow to cool 5 minutes. 

Place the bell pepper in a blender or food processor.

If using fresh tomato, add 2 ounces tomato.

If not using fresh tomato, add 1/8 cup water.

Run until smooth, about 1 minute.

Add:
 if using tomato powder, 1 tablespoon tomato powder,
 if using tomato paste, 1 tablespoon tomato paste,
 1 tablespoon oil, 
 1 teaspoon sugar, and
 1/8 teaspoon salt.

Mix.

cake:
3 ounces potato
1 tablespoon canola oil
1/4 cup boiled or canned beans
  or 1/4 cup raw peanuts (1 ounce)
  or 1/8 cup packed raw peanut meal
  or 1/8 cup raw peanut butter
  or 2 tablespoons pea meal
2 tablespoons flax seed meal
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole oats flour
  or 1/8 cup rolled oats processed into a coarse powder
  or 1 tablespoon whole corn flour 
2 ounces raw chestnuts (maybe about 5 to 8 chestnuts)
 or 2 ounces raw sunflower seeds
1 teaspoon sugar

Peel the potato.

Cut 3 ounces potato into 3/4 inch pieces.

Cut the chestnuts in half and put then in a small microwaveable container.

Add 1/4 cup water and heat in a microwave oven for 1 minute 40 seconds.

Drain and discard the water and discard shells and skin.

Into a processor put:
 3 ounces potato,
 2 ounces chestnuts,
 1/4 cup beans,
 1 tablespoon oil, 
 1 teaspoon sugar, and
 1/8 cup water.

Processor until smooth, about 5 minutes.

Add 1/8 cup flax meal.

Process to mix, about 20 seconds.

Spread the mixture in a flat donut shape on a large plate.

Heat in a 1000 watt microwave oven until firm, about 5 minutes 
10 seconds.

----------------------------------------------------------------
8-1/6 ounces X 20 plus 20 losses plus 40 X 3-1/6 ounces moisture
----------------------------------------------------------------

Spread the tomato/bell pepper/oil mixture on top of the flattened donut.

If desired, warm by heating in microwave oven for 20 seconds.









20071007b
20070919b
20070916

tomato bell pepper on squash cake

topping:
3 ounces red bell pepper
2 ounces tomato
  or 1 tablespoon tomato powder
  or 1 tablespoon tomato paste 
1 tablespoon canola oil
1 teaspoon sugar
1/8 tsp salt

Cut the pepper into 1 inch pieces.

If using green bell pepper, place in a microwaveable bowl,
heat 1 minute 40 seconds, uncovered, on full power, then, 
covered, 5 minutes on low (15 percent).

Allow to cool 5 minutes. 

Place the bell pepper in a blender or food processor.

If using fresh tomato, add 2 ounces tomato.

If not using fresh tomato, add 1/8 cup water.

Run until smooth, about 1 minute.

Add:
 if using tomato powder, 1 tablespoon tomato powder,
 if using tomato paste, 1 tablespoon tomato paste,
 1 tablespoon oil, 
 1 teaspoon sugar, and
 1/8 teaspoon salt.

Mix.

cake:
2 ounces acorn squash
1 tablespoon canola oil
1/4 cup boiled or canned beans
  or 1/4 cup raw peanuts (1 ounce)
  or 1/8 cup packed raw peanut meal
  or 1/8 cup raw peanut butter
  or 2 tablespoons pea meal
2 tablespoons flax seed meal
  or 1 tablespoon whole wheat flour
  or 1 tablespoon whole oats flour
  or 1/8 cup rolled oats processed into a coarse powder
  or 1 tablespoon whole corn flour
2 ounces raw chestnuts
1 teaspoon sugar

Cut the squash into 3/4 inch pieces.

Into a processor put:
 2 ounces squash,
 2 ounces chestnuts,
 1/4 cup beans,
 1 tablespoon oil, 
 1 teaspoon sugar, and
 1/8 cup water.

Processor until smooth, about 1 minute 30 seconds.

Add the flax meal.

Process to mix, about 20 seconds

Spread the mixture in a flat donut shape on a large plate.

Heat in a 1000 watt microwave oven until firm, about 2 minutes 
50 seconds.

Spread the tomato/bell pepper/oil mixture on top of the flattened donut.

If desired, warm by heating in microwave oven for 20 seconds.


20090612e
Tomato spinach beet seed

3 ounces fresh collards, leached to yield 1 and 1 half ounces plus 1
  tablespoon water
  or 1 tablespoon fine spinach powder plus 1 quarter cup water
  or 2 ounces fresh or frozen spinach (this trial)
1 ounce tomato, tomato puree, or stewed tomato
  or 1/2 teaspoon tomato powder plus 1 ounce water (pwdr this trial, use whatever
   most available)
1 tablespoons fine powdered beet or .2 ounces dried beet crumb plus 1 quarter cup water
  or 2 ounces fresh beet (this trial)
  or 2 ounces red, yellow, or orange bell pepper
  or 2 teaspoons powdered red or yellow bell pepper plus 2 ounces water
1 quarter cup (1.3 ounces) non roasted sunflower seeds (this trial)
  or 3 tablespoon 30 percent oil non roasted sunflower seed butter
  or 3 tablespoon non roasted tahini or other non roasted seed or nut butter
1 tablespoon whole rolled oats or other grain flour (wheat flour this trial)
1 teaspoon canola oil in topping
1 tablespoon sugar
1/8 tsp salt

Cut 2 ounces beet root into 1 half inch or smaller pieces.

Put the beet and 1 eighth cup water into a microwaveable bowl
that can be covered.

Heat on high until boiling, 1 minute 30 seconds in a 1000 watt oven.

Cover and heat on low for 6 minutes

Into a 2 cup or larger blender put:
 2 ounces fresh or frozen spinach
 1/2 teaspoon tomato powder plus 1 ounce water (this trial)
 2 ounces fresh beet with cooking water (3 ounces total (this trial)
 1 quarter cup (1.3 ounces) sunflower seeds
 1 tablespoon (.25 ounce) whole rolled oats or other grain flour
 1 teaspoon (.15 ounce) canola oil
 1 tablespoon (.5 ounce) sugar
 1/8 tsp salt
 1 ounce (1 eighth cup) water
 8.9 ounces, 6.3 ounces water
 the cooked beet.

Run until smooth. (looks a lot like chocolate pudding)

Put the mixture into 3 3-inch diameter bowls.

Set the bowls opposite each other across the center of a microwave oven.

Heat until thickened, 6 minutes 5 seconds in a 1000 watt oven.

----------------------
Math:
Add 5 seconds for oven to begin heating.
Add 25 seconds to heat dishes.
To raise to boiling: 20 seconds per ounce times 8.9 ounces = 124 seconds.
Dry weight is total weight minus wate (8.9 - 6.3) = 2.6 ounces.
Water to leave in is 50/50 times dry weight (50/50 X 2.6) = 2.6 ounces.
Water to remove is total water - water left in (6.3 - 2.6) = 3.7 ounces.
To evaporate excess water: 46 seconds per ounce time 3.7 ounces = 170 seconds.
To replace heat lost to air during evaporation: 12 seconds per minute times
170/60 minutes = 34 seconds plus 34/60 X 12 = 7 for a total of 41 seconds.
Assume beet is 90 percent water but looses .3 ounce during first heat
(if heated 20, not this trial, water lost is 1 ounce).
----------------------------

If desired warm in a microwave oven for 20 to 30 seconds.

Unusual flavors, moderately: salty, sweet, tangy; 
slightly starchy, oily; thick pudding consistency






=========================
20090930a
20090928d
20090912cx
20090825b
20090819e
20090815c
0090812d
20090724e
20090704e
20080809ex
20080807e
20080803c
20080801d
20080801c
tomato broccoli grain seed
5 ounces tomato
1 half ounce broccoli
1 half cup (2.6 ounces) in the hull pumkin seed
  or 1 tablespoon (.5 ounce) canola oil plus 2 tablespoons (.8 ounce) bean or grain flour
  or 1 eighth cup (1 ounces)  30 percent added oil non roasted sunflower seed butter
  or 3 tablespoons (1 ounce) non roasted sunflower seeds (this trial)
1 tablespoon grain flour, (whole wheat this trial)
1 tablespoon (.4 ounce) flax seed

1 tablespoons plus 1 teaspoon (.7 ounce) sugar
4 packets aspartame sweetner
1 eighth teaspoon salt
1 quarter cup (2 ounces) water
11 ounces, 7.4 ounces water
Into a 2 cup or larger blender put the tomato and 2 tablespoons water.
Run until almost smooth, about 30 seconds.
Put  a 14 wire per inch strainer over a mixing bowl.
Pour the tomato/water puree into the strainer.
Press with the bottom of a small tumbler to force liquid through strainer.
Discard seeds and skin.
Yield is about 6.5 ounces puree.
Pour the tomato puree back into the blender.
Add the broccoli and run until no pieces larger than 1 sixteenth inch remain, about 2 minutews.
Put  a 14 wire per inch strainer over a mixing bowl.
Pour the tomato/broccoli puree into the strainer.
Press with the bottom of a small tumbler to force liquid through strainer.
Discard solids.
Grind together 1 tablespoon flax seed  and 1 tablespoon grain or grain flour in a coffee grinder set at finest, if needed to get a fine meal, grind twice.
Into a 2 cup blender put: 6.5 ounces tomato/broccoli puree, 1 eighth cup plus 1 tablespoon sunflower seeds, flax meal, 1 tablespoon grain flour, 1 tablespoon plus 1 teaspoon sugar, 4 packets aspartame sweetner, and
1 eighth teaspoon salt.
Run until smooth, about 4 minutes.
Put the mixture into a mug or bowl.
If desired, warm in a microwave oven 20 to 50 seconds. 
Eat with a spoon.


Makes about 1 third of a light meal, add 
2 or 3 ounces vegetable and perhaps boiled peanuts  for a light meal. For a large meal also
add Soy seed grain cake.
Or for a large supper meal could serve with 20090811d Mackerel broccoli leaf grain and Seed peanut.
and alternate eating one then the other to reduce taste fatigue.
?soaking and draining peanuts reduces the bitterness of the skin,
a small amount of bitterness remains but is unnoticed because of
intensity of sugar and berries?
@@@@ previous trial
good, mild berry flavor, mildly: sweet, tangy, starchy; very slightly bitter; very thick pudding consistency, a little more moist and soft and smooth than traditional poultry stuffing.
not all pulp presses from berries, (did not cover by mistake) try blend berries w 1 quarte cup water, heat, strain, do not add 1 quarter cup more wtr
@@@@@
##### first previous trial:
good, definite berry flavor, moderately: tangy, sweet, nutty flavor; slightly bitter, starchy; very thick pudding consistency
did not splatter with a plate over the two 3 inch bowls, maybe would not splatter in a 600 watt microwave oven or 1 1000 watt oven at 2/thirds power?
(this trial uses 1 half cup blackberries
########


(!-- 
previous trial:
good, robustly: tangy, sweet; moderate tomato flavor; mildly salty; slightly starchy; mostly smooth and very thick liquid.
try adding 2 ounces purslane? peas?
(uses 6 oz tomato, no broccoli)
-->

Put the mush mixture into an eight-inch diameter glass pie pan.

Heat until boiling, and then more to thicken, 
3 minutes in a 1000 watt oven.)

-----------------------------
Math: 
Add 5 seconds for oven to start heating.
Plus 30 seconds to heat dishes.
To heat to boiling: 5 ounces X 20 equals 100 seconds.

Dry weight is total weight minus water (5 - 2.9) = 2.1 ounces.
Water to leave in is (1 part water)/(1 part dry weight) 
times dry weight = 1/1 X 2.1 = 2.1 ounces.
Water to remove is total water minus water left in (2.9 - 2.1) = 
.8 ounces.
To thicken remove about .8 ounces water: 46 seconds per 
ounce times .8 = 37 seconds.
Plus to add heat conducted to air during evaporation: 
37/60 minutes times 14 seconds per minute = 
8 seconds plus 8/60 X 16 = 2 seconds to total 10 seconds.
Assume peas or beans when boiled absorb about 
125 percent of their weight in water.
-------------------------------------------

Allow to cool for 5 minutes.

Scrape/cut the Grain seed mush loose with a metal spatula, 
fold in half, pushing to one side of the dish.

Dump/scoop the Tomato leek seed bean beside the Grain seed mush.

Serve warm.
(could use 1 can tomato soup, 1 can beans, and a 1 pound package of cornbread 
muffin mix to serve 8 or to serve 4 use 1 half can beans and 1 half muffin mix.)

Squash corn, definitely bitter/sweet; moderately tangy; 
slightly starchy, salty; mash consistency.

Tomato leek, prominent leek flavor, moderate: sweetness, tomato flavor; 
moderately salty; slightly starchy; mostly a sauce consistency.









20100921a
Tomato leek grain seed bean

1 ounce leek
  or 1 ounce onion
  or 1 tablespoon dried onion flakes plus 1 quarter cup
    water
1 half ounce tomato
  or 1 teaspoon tomato powder plus 1 ounce water
1 eighth cup dry blackeyed peas
2 tablespoons whole corn flour
1 eighth cup plus 1 tablespoon (1 ounce) non roasted sunflower seeds (see 20101013a)
  or 1 quarter cup (1.2 ounces) dried chestnut halves 
  or 1 half cup fresh chestnuts (this trial, 20100921a)
1 eighth teaspoon salt
2 tablespoons sugar
2 packets aspartame sweetener
if using blender, add 1 eighth cup water
total: 10.3 ounce, 6.5 ounces water

If using dried chestnuts:
Put into a metal pan:
1 quarter cup chestnuts and 3 quarters cup water.

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

If using fresh chestnuts:
Put into a metal pan:
1 half cup chestnuts and 1 half cup water.

Cut 1 ounce leek into 1 half inch or smaller pieces.

Put the onion and blackeyed peas into the 
metal pan.

Heat 20 minutes.

Set the hot container in cold water to cool for a
couple of minutes.

Put all ingredients into a 2-cup or larger food processor or blender and run

until smooth.

Taste, if desired, add aspartame sweetener.
(0 packets aspartame added this trial, for a total of 2)
Either:
(1. Eat the batter as is.) (1. this trial)

Or:

(2. Spread the batter 1 quarter inch thick on a plastic sheet on a food dryer heating
tray.

Dry at 125 to 130 degrees F. until mash consistency, about 12 hours.

)

Or:
(3. Put batter into a microwaveable bowl.

Heat in a microwave oven until mash consistency, 6 minutes 25 seconds
in a 1000 watt oven.

------------------------------------------
Math:
Add 5 seconds for oven to begin heating.
Plus 20 seconds to heat dishes.
To raise to boiling: 10.3 ounces X 20 seconds per ounce = 206 seconds.
Dry weight is total weight minus water: 10.3 ounces - 6.5 ounces = 3.8 ounces.
Water to leave in: (50 parts water)/(50 parts dry weight) X (dry weight) = 1/1 X 3.8 = 3.8 ounces.
Water to remove is total water minus water left in (6.5 - 3.8) = 2.7 ounces.
Plus to remove excess water: 46 seconds per ounce X 2.7 ounces = 124 seconds.
Plus to replace heat lost to air while at boiling temperature:
 124/60 minutes times 12 seconds per minute = 25 seconds plus 
25/60 minutes X 12 = 5 seconds for a total of 30 seconds.

(assume vegetable is
80 percent water, tomato is 90 percent water, 1 ounce of water is
lost while boiling onion/beans, losses while at boiling temperature
in microwave oven are 12 seconds for each 1 minute
at boiling temperature)
-----------------------------------

If not heated to thicken, 1 half ounce tomato, 1 ounce leek,
1 quarter cup chestnut halfs:
good, moderately: sweet; mild to moderately: chestnut flavored,
leek flavored;
mildly: starchy, salty, tangy; slightly tomato flavored:
pudding consistency








Cabbage gazpacho
tomato cabbage cucumber
tomato cucumber cabbage

4 ounces tomatoes
 or 1/2 cup canned stewed tomato
  or 1/4 cup tomato sauce
1/2 cucumber
   or 1/2 cup raw pumpkin 
   or 1/2 cup raw zuccini
   or 1/2 cup raw summer squash
   or 1/2 cup (4 ounces) raw carrot
1 small (2 ounces) cabbage leaf (enough to make about 1/2 cup cabbage slaw)
1/8 cup chopped fresh basil
   or 1/8 cup chopped fresh parsley
   or 1 teaspoon crushed dried basil
   or 2 teaspoons crushed dried parsley
1 tablespoon olive or canola oil
1 tablespoon sugar
1/4 teaspoon salt

Combine all ingredients, except oil, in food processor and chop to desired fineness.

If using dried herbs, soak in 2 teaspoons of water 5 minutes before adding to gazpacho. Or
add dry and allow gazpacho to sit 15 minutes before using to allow herbs to soften.

Makes 2 to 4 servings.







20101208b (not tested since modified)
tomato cabbage grain seed
3 ounce bleached cabbage
1 ounce mild tomato
  or 1 half ounce extra tangy tomato
1 tablespoon non roasted, no hull sunflower seed
  or 2 teaspoons canola oil
1 tablespoon grain flour
1 tablespoon sugar
2 packets aspartame
1 eighth teaspoon salt

Cut 3 ounces cabbage every inch.

Put cabbage and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15 minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

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

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

Put into a 2-cup bowl, 1 eighth cup water and 1 tablespoon grain flour.

Mix.

Heat in a microwave oven until boiling, 40 seconds in a 1000 watt oven.

Put all ingredients into the 2-cup processor.

Add 3 tablespoons water.

Run until smooth, 3 to 6 minutes.

Moderately: tangy, sweet, cabbage flavored; mild: tomato flavor, saltiness;
medium thick liquid.







20101212ax (not tested since modified)
Tomato cabbage grain seed

2 ounce strong flavored cabbage such as outer leafs
  or 3 ounces mild cabbage
1 ounce mild tomato
  or 1 half ounce extra tangy tomato
1 tablespoon non roasted, no hull sunflower seed
  or 2 teaspoons canola oil
3 tablespoons soaked grain 
  or 1 quarter cup sprouted grain
  or 2 tablespoons grain flour
1 tablespoon sugar
1 eighth teaspoon salt

If using strong flavored cabbage:
[
Put 2 ounces cabbage and 3 cups water into a 2 quart
pressure cooker.

Heat on full until full pressure, then reduce heat to 1 quarter.

Heat 15 minutes, turn off heat.

Let cooker sit on burner for 5 minutes.

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

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

Put into 1 eighth cup water into a 3-cup bowl.  

If using, add 2 tablespoons grain flour and mix.

If using, add 3 tablespoons soaked grain or 1 quarter cup
sprouted grain.

Heat in a microwave oven until boiling;
if using grain flour, 40 seconds in a 1000 watt oven.

If using soaked or sprouted grain, heat 60 seconds.

If using mild cabbage, cut 3 ounces cabbage into 1 inch pieces.

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

Add 3 tablespoons water.

Run until smooth, 3 to 6 minutes.

Serve with 20101208f apple mustard green seed bean peanut and
1 ounce meat for an entire light meal.

If using 1 ounce strong flavored cabbage:
good, moderately to prominently: tangy, sweet; mild: tomato flavor, saltiness,
starchiness, corn flavor;
slightly cabbage flavored; thick liquid or pudding consistency with small
chunks of chewy corn.










tomato broccoli onion seed bean

1/2 cup (2 ounces) raw broccoli
1/4 cup  (2 ounces) onion
1/4 cup sunflower seeds
1/4 cup boiled or canned lentils
1/2  (3 ounces) of a tomato

Chop the onion into 3/8 inch pieces.

Place the onion into a cup.

Heat in a microwave until translucent (1 min in a 1000 watt oven, 
about 2 minutes in a 600 watt oven).

Either hand chop the broccoli or process to a coarse 
slaw in a food processor.

Combine all ingredients and mix.

Add 1/4 t sugar if needed .

good if you like mild flavors, might be better with less mild tomatoes
or more tomatoes.

Makes 1 large, meal-sized serving.








20110124a
title: tomato seed on the side

1 ounce tomato sauce
1 teaspoon nut or seed butter such as tomato
  or 1 teaspoon canola oil
1 teaspoon sugar
1 packet aspartame
total: 2 ounces, 1 ounce water

Put into a 3-cup microwaveable bowl:
1 ounce tomato sauce
1 teaspoon canola oil
1 teaspoon sugar
1 packet aspartame.

Mix.

Heat, covered, in a microwave oven until boiling, 1 minute in a 1000 watt oven.


If using 1 ounce tomato sauce, 50 percent of water removed; 1 teaspoon sugar, 
1 teaspoon canola oil, 1 packet aspartame, heating to boil:
Prominently tangy; moderately sweet, tomato flavored; sauce 
consistency.

If using 1 ounce tomato sauce, 50 percent of water removed; 1 teaspoon sugar, 
1 teaspoon tahini, 1 packet aspartame, heating to boil:
Prominently: sweet, tangy; moderate tomato flavor; sauce consistency.





20110124a2
20110123i
20110119f
201110118c
20110118a
20110117b
20110116b
20119115a
title: tomato seed on the side

For 2 to 4 servings:
4 ounces tomato sauce
  or or equivalent of 12 ounces dried tomato plus 3 ounces water
3 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon nut or seed butter such as tahini (this trial)
  or 1 tablespoon plus 2 teaspoons canola oil ( tested good)
  or 2 teaspoons peanut butter plus 2 teaspoons canola oil
1 tablespoon sugar
4 packets aspartame or 2 tablespoons sugar
if using salted tomato sauce or salted peanut butter:
  add 1 eigth teaspoon salt
If not using salted tomato and not using salted peanut butter:
1 eighth teaspoon plus 2 pinches of salt.
total: 6 ounces, 2.8 ounces water

If using canola oil or peanut butter:
Put into a 3-cup microwaveable bowl:
4 ounces tomato sauce
1 tablespoon plus 2 teaspoons canola oil
1 tablespoon sugar
4 packets aspartame
if using salted peanut butter, add 1 eighth teaspoon salt
if not using salted peanut butter, add 1 eighth teaspoon plus
  2 pinches salt

If using sunflower seed:
Put into a 1- or 2-cup processor:
4 ounces tomato sauce
3 tablespoons non roasted, no hull sunflower seed
1 tablespoon sugar
4 packets aspartame
1 eighth teaspoon plus 2 pinches of salt.

Run until smooth, about 6 minutes.

If too watery:

Heat, covered, in a microwave oven until thickened to the consistency of
sauce or pudding, 3 minutes 45 seconds in a 1000 watt oven.

--------------------
math: for 4 servings
Add 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 6 ounces = 120 seconds.
Dry weight is total weight minus water (6 - 2.8) = 3.2 ounces.
Water to leave in is (3 parts dry weight)/(7 parts water) X dry weight (3/7 X 3.2) = 1.4 ounces.
Water to remove is total water minus water left in (2.8 - 1.4) = 1.4 ounces.
Plus to evaporate water 46 X 1.4 ounces water equals 64 seconds.
To replace heat lost to air 64/60 minutes times 12 seconds per minute is 13 seconds
plus 13/60 times 12 seconds is 3 seconds for a total of 16 seconds.
Assume tomato sauce is 70 percent water.
Assume 
final product will be 1 third water.
-----------------------------

If not heated, using 1 tablespoon tahini, 1 tablespoon sugar
4 packets aspartame, 1 eighth teaspoon plus 2 pinches of salt:
Prominently tangy, tomato flavored; moderately sweet

If not heated, using 4 ounces tomato, 1 tablespoon tahini, 
3 tablespoons sugar
no aspartame, 1 eighth teaspoon plus 2 pinches of salt:
Prominently sweet; moderately: tangy, tomato flavored; 
mildly to moderately tahini flavored; sauce consistency.







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.

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
1 quarter cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar
  or 1 tablespoon honey
optional: 1 half teaspoon celery powder
3 pinches salt
1 tablespoon water to boil tomato

For 2 servings:
[
6 ounce dried tomato (weight before drying)
  or 6 ounces fresh tomato
2 teaspoon canola oil
2 tablespoon sugar
  or 2 tablespoon honey
optional: 1 teaspoon celery powder
3/16 teaspoon (6 pinches) 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.






20110628d
tomato spinach grain bean
3 ounce dried tomato (weight before drying)
1 ounce spinach
1 ounce whole grain biscuit
1 quarter cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar
  or 1 tablespoon honey
optional: 1 teaspoon celery powder
3 pinches salt
1 tablespoon water to boil tomato

Put into a 3-inch microwaveable bowl:
dry tomato equivalent to 3 ounces fresh and 1 tablespoon water.

Heat in a microwave oven until boiling, 25 seconds in a 1000
watt oven.

Let the bowl sit a couple of minutes.

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

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

Mash the tomato with a spoon.

Cut spinach stems every 1 eighth inch.

Cut 1 ounce spinach into 3-eighths inch pieces.

Cut 1 ounce grain biscuit or boiled grain flour into 1 quarter-inch pieces.

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

If using 1 tablespoon sugar, no celery:
Mildly: tangy, sweet
tomato flavor, salty, bean flavor,
starchy, 
slightly chewy.




20110628d2
tomato spinach grain beans

For 4 servings:
12 ounce dried tomato (weight before drying)
4 ounce spinach
4 ounces whole grain biscuit
1 cup boiled blackeyed peas
1 tablespoon plus 1 teaspoon canola oil
5 tablespoons sugar
  or 4 tablespoons honey
optional: 4 teaspoons celery powder
3 eighths teaspoon salt
1 quarter cup water to boil tomato

For 1 serving:
3 ounce dried tomato (weight before drying)
1 ounce spinach
1 ounce whole grain biscuit
1 quarter cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar
  or 1 tablespoon honey
optional: 1 teaspoon celery powder
3 pinches salt
1 tablespoon water to boil tomato

To make 4 servings:
Put into a 3-cup or so microwaveable bowl:
dry tomato equivalent to 12 ounces fresh and 1 quarter cup water.

Heat in a microwave oven until boiling, 1 minute 10 seconds in a 1000
watt oven.

Let the bowl sit a couple of minutes.

If using grain flour or rolled oats:
[
Put into 1 half cup water into a 2-cup or so bowl.  

Add 3 quarters cup rolled oats or 1 half cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]


Mash the tomato with a spoon.

Cut 4 ounces spinach into one inch pieces.

Put into a 2-cup processor:
boiled dried tomato
4 ounce spinach
1 tablespoon plus 1 teaspoon canola oil
5 tablespoons sugar
3 eighths teaspoon salt.

Process until smooth.

Put 3 quarters of mixture into a container and refridgerate for use
at other times.

Cut 1 ounce grain biscuit or boiled grain flour into 1 quarter-inch pieces.

Put biscuit pieces and 1 half cup beans into a mixing and/or portion bowl.

Add 1 quarter of the processed mixture and mix.

If using  no celery:
Prominently: tangy, sweet; mildly:
tomato flavor, salty, bean flavor, spinach flavored,
starchy,
slightly chewy.




20110628d3
tomato spinach grain

For 4 servings:
12 ounce dried tomato (weight before drying)
4 ounce spinach
4 ounces whole grain biscuit
  or 3/4 cup rolled oats
1 tablespoon plus 1 teaspoon canola oil
5 tablespoons sugar
  or 4 tablespoons honey
3 eighths teaspoon salt
1 quarter cup water to boil tomato

For 1 serving:
1 ounce whole grain biscuit

Put into a 3-cup or so microwaveable bowl:
dry tomato equivalent to 12 ounces fresh and 1 quarter cup water.

Heat in a microwave oven until boiling, 1 minute 10 seconds in a 1000
watt oven.

Let the bowl sit a couple of minutes.

If using grain flour or rolled oats:
[
Put into 1 half cup water into a 2-cup or so bowl.  

Add 3 quarters cup rolled oats or 1 half cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

Mash the tomato with a spoon.

Cut 4 ounces spinach into one inch pieces.

Put into a 2-cup processor:
boiled dried tomato
4 ounce spinach
1 tablespoon plus 1 teaspoon canola oil
5 tablespoons sugar
3 eighths teaspoon salt.

Process until smooth.

Cut 4 ounce grain biscuit or boiled grain flour into 1 quarter-inch pieces.

Put biscuit pieces into a mixing and/or portion bowl.

Add the processed mixture and mix.

Moderately: sweet, tangy; mildly: salty, starchy;
slightly grain flavored; spinach and tomato flavors not
recognizable as such; 
chunks in sauce consistency, slightly chewy.





20110701a

tomato cucumber grain beans
3 ounces fresh tomato
  or 3 ounce dried tomato (weight before drying)
2 ounces cucumber
1 ounce moist whole grain biscuit
  or 3 tablespoons rolled oats
  or 1 eighth cup grain flour
1 half cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar 
  or 1 tablespoon honey
optional: 1 teaspoon celery powder
3 pinches salt
1 tablespoon water to boil tomato

If using dried tomato:
[
Put into a 3-inch microwaveable bowl:
dry tomato equivalent to 3 ounces fresh and 1 tablespoon water.

Heat in a microwave oven until boiling, 25 seconds in a 1000
watt oven.

Let the bowl sit a couple of minutes.
]

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

Add 3 tablespoons rolled oats or 1 eighth cup grain flour and mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 50 seconds in a 1000 watt oven.
]

Mash the tomato with a spoon.

Remove peel from cucumber and cut into 1 quarter inch pieces.

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

If using 2 ounces cucumber, 1 tablespoon sugar, no honey:
(not trialed), moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
negligible to slight cucumber flavor;
somewhat chewy, crunchy.

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

If using 2 teaspoons honey, no sugar, no celery:
(not trialed), 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:
(not trialed), moderately to prominently: tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
sweetness; mild honey flavor,
slightly chewy.




20110628e
tomato cucumber beans
3 ounce dried tomato (weight before drying)
2 ounces cucumber
optional:
  1 ounce whole grain biscuit cut into 1 quarter inch pieces
  2 tablespoons whole grain flour heated to boiling with
    1 tablespoon water, cut into 1 quarter inch pieces
  1 half cup chow mein noodles lightly crushed
  1 half cup corn flakes, crushed
1 half cup boiled blackeyed peas
1 teaspoon canola oil
1 tablespoon sugar 
  or 1 tablespoon honey
optional:
 1 half teaspoon celery powder
   or 1 quarter teaspoon basil powder
   or 1 quarter teaspoon molasses (this trial)
3 pinches salt
1 tablespoon water to boil tomato

Put into a 3-inch microwaveable bowl:
dry tomato equivalent to 3 ounces fresh and 1 tablespoon water.

Heat in a microwave oven until boiling, 25 seconds in a 1000
watt oven.

Let the bowl sit a couple of minutes.

Mash the tomato with a spoon.

Remove peel from cucumber and cut into 1 quarter inch pieces.

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

If using 2 ounces cucumber, 1 tablespoon sugar, no honey:
good, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
negligible to slight cucumber flavor;
somewhat chewy, crunchy.

If using 1 tablespoon sugar, no honey, 1 quarter teaspoon celery:
good, moderately to prominently: sweet, tangy; mild to moderate:
tomato flavor, saltiness; mild bean flavor; slight to mild cucumber flavor; 
celery flavor not noticeable;
chunky consistency, somewhat crunchy, slightly chewy.

If using 1 quarter teaspoon molasses, 1 tablespoon sugar, no celery:
good, moderately sweet: mild: tanginess,
tomato flavor, saltiness, bean flavor,
molasses flavor;
somewhat crunchy, chewy.
try w 1 tablespoon honey for more honey flavor, 

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


20110725a
 (complicated and inclusive like a computer program)
 (borderline too glycemic)
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
can make double batch of okra/grain/seed
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
tomato okra grain seed bean

4 ounces fresh tomato
  or 2 ounces pizza sauce or spagetti sauce
  or dry tomato equivalent to 6 ounces fresh
    plus 2 ounces water (not tested)
2 ounces okra
  or 1 and 1 half ounces pineapple
  or 1 and 1 half ounces black berry puree without seeds
  or 2 ounces cucumber
  or 2 ounces green bean
1 ounce whole grain biscuit
  or 1 quarter cup soaked corn
  or 2 tablespoons whole grain flour (this trail)
  or 2 tablespoons non roasted, no hulls sunflower seed
  or 2 tablespoons non roasted, 60 percent water nut or seed pate
  or 1 tablespoon nut or seed butter such as tahini
2 tablespoons non roasted, no hulls sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon whole grain flour plus 2 teaspoons canola oil
1 half cup soaked beans
  or 1 half cup boiled or canned beans
1 tablespoon canola oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 2 teaspoons sugar

If using soaked corn:
[
Soak 1 cup dry corn in about 3-cups water for 24 to 36 hours.

Put the corn and 1-cup water into a blender.

Run until smooth, about 4 minutes.

Pour the batter into a 2-quart bundt pan.

Heat in a microwave oven until firm, 6 minutes 30 seconds in a
1000 watt oven.

Allow the biscuit to cool.

Cut into eight pieces of about 1 ounce each.
]

If using soaked or sprouted 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:
if using, 1 half cup soaked or sprouted beans,
1 tablespoon water.

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

Cut 2 ounces okra into 3 quarter inch pieces.

If using soaked grain or mature/tough okra:
(
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:
2 ounces okra, if okra is mature/tough
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 60 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 40 minutes, turn off heat, let cooker sit on
burner for 5 minutes.
]

If using soaked grain, for a moderately chewy 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 no soaked grain:
[
If using a metal pan, heat until boiling, reduce heat to low,
cover, heat 60 minutes.

If using a pressure cooker, heat until full pressure, reduce heat
to 1 quarter, heat 40 minutes, turn off heat, let cooker sit on
burner for 5 minutes.
]

Allow cooker to sit on burner for 5 minutes with heat off.

Set cooker in cold water to cool for a couple of minutes.

Allow cooker to sit on burner for 5 minutes with heat off.

Set cooker in cold water to cool for a couple of minutes.
)

If using green beans, cut 2 ounces green beans into 1 third inch pieces.

If okra is tender,
[
Put into a 3-cup or so microwaveable bowl:
 2 ounces okra,
if using, 2 tablespoons grain flour (this trail)
  plus 1 tablespoon water,
1 eighth cup sunflower seeds
  or 1 tablespoon grain flour, and
1 tablespoon water.

Cover the bowl, heat in a microwave oven until boiling, 
(
if using no grain flour, 1 minute 25 seconds; 
if using 2 tablespoons grain flour, 1 minute 50 seconds; 
)

in a 1000 watt oven, reduce power to low, heat 3 minutes.
(for a double batch, heat 3 minutes on full power, 3 minutes
on low)
]

If tough/mature okra was used:
[
Put into a 2-cup or so microwaveable bowl:
2 tablespoons grain flour,
2 tablespoons sunflower seed,
2 tablespoons water.

Cover, heat in a microwave oven until boiling, 1 minute 5 seconds in a
1000 watt oven, reduce heat to low, heat 3 minutes, let the bowl sit,
covered, for a couple of minutes.
]

If using, cut 1 ounce boiled grain flour or grain biscuit into 1 inch pieces.

If using remove peel from cucumber to yield 2 ounces.

If using whole berries that have seeds:
[
Put 1 half cup berries and 1 tablespoon water into a  1-cup
processor.

Run until berries are mashed, about 20 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 1 and 1 half ounces puree.
]

Put into a 1-cup or so processor:
2 ounces okra (this trial)
if using, 2 ounces cucumber, (not this trial)
if using, 2 ounces green beans, (not this trial)
the boiled seeds(/grain flour), (this trial)
if using, 1 ounce grain biscuit, (not this trial)
1 tablespoon canola oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 2 teaspoons sugar.

Run until smooth, about 4 minutes.

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

Mix.

Taste, if desired, add surgar or aspartame sweetener and salt.

Makes enough for an entire very light meal.

If pressure steaming (seed/)bean 30 minutes,
heat grain/seeds in a microwave before 
processing fruit/grain/seed as a double batch;
processing fruit, grain, seeds, oil, sugar, and
salt in 2-cup processor,
For two servings:
[
4 ounces okra
1 quarter cup grain biscuit,
1 quarter cup sunflower seed
2 tablespoons canola oil
3 eighths teaspoon salt
2 tablespoons plus 2 teaspoons sugar
]

For one servings
[
1 and 1 half ounces fruit puree, seedless
2 tablespoons grain flour (wheat flour this trial)
2 tablespoons sunflower seed
1 tablespoon canola oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 2 teaspoons sugar
]

spagetti sauce okra
1 tablespoon 1 teaspoon sugar
Moderately to prominently tangy; moderately: sweet;
mildly to moderately: salty, tomato flavored; mildly starchy;
mash consistency with soft chunks of bean.

fresh tomato okra
1 tablespoon 2 teaspoons sugar
Moderately to prominently tangy; moderately: sweet;
mildly to moderately: salty, tomato flavored; mildly starchy;
mash consistency with soft chunks of bean.





20101213cx (not trialed since modified)
apple tomato grain seed bean

2 ounces medium flavored apple
  or 1 ounce extra tangy apple
  or 1 ounce pear (not tested)
2 ounces medium flavored tomato
  or 1 eighth ounce full flavored tomato
2 tablespoons whole grain flour
  or 3 tablespoons soaked grain
  or 1 quarter cup sprouted grain
2 tablespoons non roasted no hulls sunflower seeds
  or 1 tablespoon whole grain flour plus 2 teaspoons canola oil
1 quarter cup boiled or canned beans
  or 1 quarter cup soaked or sprouted beans
1 tablespoon canola oil
Either:
[
1 tablespoon sugar
Or:
2 packets aspartame
]
1 eighth teaspoon salt


If using dried whole beans or peanuts:
[
Into a metal pan put 1 eighth cup peas or beans 
 and 5/8 cup water.

Heat on a cooktop until boiling, reduce heat to low, cover, heat 60 minutes
for most beans, 20 minutes for peanuts, lentils, or split peas.
]

If using soaked or sprouted beans:
[
Put 3/4 cup water into a metal pan or pressure cooker.

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

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

If using a metal pan, heat on a cooktop until boiling, reduce heat to low, cover,
heat 40 minutes.

If using a pressure cooker,
heat 30 minutes, turn off heat, let cooker sit on burner for 5 minutes.
]

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

Add:
 3 tablespoons rolled oats or 2 tablespoons grain flour,
 add 2 tablespoons sunflower seed or 1 tablespoon grain flour.

Mix.

Heat, covered, in a microwave oven until boiling;
if using grain flour, 45 seconds in a 1000 watt oven,
if using sunflower seed, heat 3 minutes on low.
]

Either:
[
Put all ingredients into a 2-cup processor or blender.

Run until smooth, about 3 to 4 minutes.

Taste, if desired, add aspartame or sucralose.
(? packets added this trial)
]

Or:
[
Put 2-cup processor:
2 ounces apple
2 ounces tomato
the boiled grain/seed,
1 tablespoon oil
2 tablespoons sugar
1 eighth teaspoon salt.

Run until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener.

Place the batter and beans in a mixing and/or portion bowl.
]

If using 2 ounces mild apple, 2 ounces medium to tangy tomato,
no sunflower seed, 3 tablespoons flour, 
1 tablespoon plus 2 teaspoons oil, 2 tablespoons sugar, 1 quarter teaspoon salt:
Prominently: sweet; mild to moderate: tanginess, starchiness, saltiness;
mildly apple flavored, tomato flavored; thick liquid or pudding consistency.





20110815c
Tomato oil sugar salt
4 ounces tomato
1 to 2 tablespoons sugar
1 tablespoon oil
1 quarter teaspoon salt

Put all ingredients into a 1-cup food processor and run until
smooth.

Moderately to prominently: sweet, tomato flavored, tangy;
moderately salty; slightly bitter; thin sauce consistency.








20110628d
tomato grain bean

Tomato pesto for 1 serving:
3 ounce dried tomato (weight before drying)
  or 3 ounces fresh tomato
optional:
 1 teaspoon celery powder
  or 1 tablespoon dried celery pieces, 1 quarter inch
  or 1 quarter teaspoon ground dill flower umbella 
    steep 3 minutes, filter, discard solids
  or 1 quarter of a dill umbella (this trial)
  or 1 eighth of a dill flower umberlla, pressure heat with
    1 tablespoon water, strain, discard solids
  or 1 oregano leaf (1 half square inch)
  or 1 large basil leaf (2 square inches)
1 teaspoon canola oil
1 tablespoon sugar
  or 1 tablespoon honey
3 pinches salt
1 tablespoon water to boil tomato

Tomato pesto for 2 servings:
[
6 ounce dried tomato (weight before drying)
  or 6 ounces fresh tomato
optional:
  1 half ounce cilantro 
   plus 2 teaspoons sugar
  2 large basil leafs (2 square inches each) 
  2 teaspoons celery powder
    or 2 tablespoons dried celery pieces (1 quarter inch)
  or 1 half teaspoon ground dill flower umbella 
    steep 3 minutes, filter, discard solids
  or 1 quarter of a dill flower umberlla, pressure heat with
    2 tablespoons water, strain, discard solids
 (this trial)
  2 oregano leafs (1 square inch total)
    plus 2 teaspoons sugar 
2 teaspoon canola oil
2 tablespoon sugar  
  or 2 tablespoon honey
   plus 2 teaspoons sugar
3 eighths teaspoon salt
if using dried tomato, 2 tablespoon swater to boil tomato
]

For 1 serving:
1 ounce grain biscuit
  or 2 tablespoons grain flour
  or 1 half cup prepared crunchy cereal such as wheaties
  or 1 half cup chow mein noodles
1 half cup boiled blackeyed peas

If using dill flower:
[
Either :
For mild dill flavor,
finely chopped 1 eighth of a dill flower , place dill and 1 tablespoon
water into a 1-cup or so metal bowl.

Place a steaming rack in a 2-quart pressure cooker, heat
until full pressure, turn off heat, let cooker sit on
burner for 5 minutes.

Pour dill/water into a strainer held over a 1- or 2-cup
processor, discard solids.

Or:
For prominent dill flavor put 1 quarter of a dill umbella into 
a 1- or 2-cup processor.
]

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

Place the batter into a mixing and/or serving bowl.

If using, cut the grain biscuit or boiled grain flour into 
1 quarter inch pieces.

Add the grain/beans to the bowl and mix.

If using fresh tomato, 1 tablespoon sugar no honey,
no celery, no basil:
good, moderately to prominently: sweet, tangy, tomato flavor; 
moderate saltiness; mild to moderate bean flavor;
slightly: starchy, chewy.
could try w 2 ounces cucumber, 1 ounce tomato

If using dried tomato, 1 tablespoon sugar, no honey:
(not trialed), moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor;
slightly chewy.

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

If using fresh tomato, 1 tablespoon sugar, no honey, 1 square
inch oregano leaf:
good once in a while, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
oregano flavor;
slightly chewy, starchy.

If using 6 ounces fresh tomato, 2 tablespoons plus
2 teaspoons sugar, no honey, 1 half ounce cilantro, 2 teaspoons oil, 
3 eighths teaspoon salt:
good, tastes a little like cheese, moderately to prominently: sweet, tangy; 
moderate: tomato flavor, saltiness; mild to moderate bean flavor,
cilantro flavor;
slightly chewy, starchy.

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 1 tablespoon sugar, no honey, 1 eighth of a dill umbella,
strained, solids discarded:
good once in a while, taste fatige quickly negates dill flavor; 
moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor/
slight dill flavor;
slightly chewy.

If using 1 tablespoon sugar, no honey, 1 quarter of a dill umbella,
not strained:
good, moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
dill flavor; mostly a sauce consistency,
slightly chewy.

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






20110819b
20110815b
20110725a
tomato okra bell pepper grain seed bean

2 ounces fresh tomato
  or 1 ounces pizza sauce or spagetti sauce
  or dry tomato equivalent to 2 ounces fresh
    plus 2 ounces water (not tested)
2 ounces okra
  or 1 and 1 half ounces pineapple
  or 1 and 1 half ounces black berry puree without seeds
  or 2 ounces cucumber
  or 2 ounces green bean
1 ounce bell pepper
  or 1 ounce onion
1 ounce whole grain biscuit (this trail)
  or 1 quarter cup soaked corn
  or 2 tablespoons whole grain flour
  or 2 tablespoons non roasted, no hulls sunflower seed
  or 2 tablespoons non roasted, 60 percent water nut or seed pate
  or 1 tablespoon nut or seed butter such as tahini
2 tablespoons non roasted, no hulls sunflower seed
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon whole grain flour plus 2 teaspoons canola oil (this trial)
1 half cup soaked beans
  or 1 half cup boiled or canned beans
1 tablespoon canola oil
1 quarter teaspoon salt
2 tablespoons sugar

If using soaked corn:
[
Soak 1 cup dry corn in about 3-cups water for 24 to 36 hours.

Put the corn and 1-cup water into a blender.

Run until smooth, about 4 minutes.

Pour the batter into a 2-quart bundt pan.

Heat in a microwave oven until firm, 6 minutes 30 seconds in a
1000 watt oven.

Allow the biscuit to cool.

Cut into eight pieces of about 1 ounce each.
]

If using soaked or sprouted 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:
if using, 1 half cup soaked or sprouted beans,
1 tablespoon water.

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

Cut 2 ounces okra into 3 quarter inch pieces.

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:
2 ounces okra, if okra is mature/tough
1 ounce bell pepper
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 chewy 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 no soaked grain:
[
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 20 minutes, turn off heat, let cooker sit on
burner for 5 minutes.
]

Allow cooker to sit on burner for 5 minutes with heat off.

Set cooker in cold water to cool for a couple of minutes.

Allow cooker to sit on burner for 5 minutes with heat off.

Set cooker in cold water to cool for a couple of minutes.


If using green beans, cut 2 ounces green beans into 1 third inch pieces.

[
Put into a 3-cup or so microwaveable bowl:
1 eighth cup sunflower seeds
  or 1 tablespoon grain flour, 
1 tablespoon water.

Mix.

Add if okra is tender, 2 ounces okra.

Cover the bowl, heat in a microwave oven until boiling, 
(
If using tender okra, 1 minute 20 seconds;
if using no okra, 40 seconds; 
)

in a 1000 watt oven, reduce power to low, heat 3 minutes.
]

If tough/mature okra was used:
Put into a 2-cup or so microwaveable bowl:
2 tablespoons sunflower seed
  or 1 tablespoon grain flour,
1 tablespoon water.

Cover, heat in a microwave oven until boiling, 1 minute 5 seconds in a
1000 watt oven, reduce heat to low, heat 3 minutes, let the bowl sit,
covered, for a couple of minutes.

If using, cut 1 ounce boiled grain flour or grain biscuit into 1 inch pieces.

If using remove peel from cucumber to yield 2 ounces.

If using whole berries that have seeds:
[
Put 1 half cup berries and 1 tablespoon water into a  1-cup
processor.

Run until berries are mashed, about 20 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 1 and 1 half ounces puree.

Put into a 1- or 2-cup or so processor:
2 ounces fresh tomato
2 ounces okra (this trial)
1 ounce bell pepper
if using, 2 ounces cucumber, (not this trial)
if using, 2 ounces green beans, (not this trial)
the boiled (seeds/)grain flour, (this trial)
1 tablespoon canola oil
2 teaspoons oil if not using sunflower seed,
1 quarter teaspoon salt
1 tablespoon sugar.

Run until smooth, about 4 to 6 minutes.

If using, cut 1 ounce grain biscuit into 1 quarter inch pieces. (this trial)

Add the biscuit and beans to the mixing and/or portion bowl.

Mix.

Taste, if desired, add sugar or aspartame sweetener and salt.

Makes enough for an entire very light meal.

If pressure steaming (seed/)bean 30 minutes,
heat grain/seeds in a microwave before 
processing fruit/grain/seed as a double batch;
processing fruit, grain, seeds, oil, sugar, and
salt in 2-cup processor,
For two servings:
[
4 ounces tomato
4 ounces okra
2 ounces bell pepper
1 quarter cup grain biscuit,
1 quarter cup sunflower seed
2 tablespoons canola oil
1 half teaspoon salt
2 tablespoons plus 2 teaspoons sugar
]

For one servings
[
2 ounces tomato
2 ounces okra
1 ounce bell pepper
2 tablespoons grain flour
2 tablespoons sunflower seed
1 tablespoon canola oil
1 quarter teaspoon salt
2 tablespoons sugar
]

spagetti sauce okra bell pepper
(not trialed); moderately to prominently tangy; moderately: sweet;
mildly to moderately: salty, tomato flavored; mildly starchy;
mash consistency with soft chunks of bean.

fresh tomato okra/onion, processing all but beans
pressure heating okra/onion 40 minutes,
2 tablespoons grain flour
2 tablespoons sunflower seed
1 tablespoon canola oil
1 quarter teaspoon salt
2 tablespoons sugar
(not done); moderately: sweet, bell pepper flavored;
mildly to moderately: salty, tomato flavored; mildly starchy;
mash consistency with soft chunks of bean;
slightly more bitter/burning than optimum.

2 ounces fresh tomato okra bell pepper, processing all but bean,
using 3 tablespoons grain flour,
no sunflower seed
microwaving okra,
pressure heating bell pepper 20 minutes,
3 tablespoons grain flour
2 tablespoons plus 2 teaspoons canola oil
1 quarter teaspoon salt
2 tablespoons plus 2 teaspoons sugar
Prominently: sweet; moderately: salty, tangy; 
mildly to moderately bell pepper flavored flavored;
mildly: tomato flavored, starchy; slightly biting/burning;
puddinhg consistency with soft chunks of bean;
slightly stronger than optimum
try pressure cooking okra along with bell pepper, use biscuit
not processed and ?less oil?


fresh tomato okra bell pepper, processing all but biscuit and bean,
1 ounce biscuit,
pressure heating okra/bell pepper 20 minutes,
1 tablespoon grain flour (wheat flour this trial)
no sunflower seed
1 tablespoon plus 2 teaspoons canola oil
3 eighths teaspoon salt
2 tablespoons sugar
if using 1 quarter tsp salt, too bitter; if using 1 quarter
teaspoon plus 2 pinches, too bitter; if using 3 eighths teaspoon
salt:
Moderately to prominently salty; moderate: bell pepper flavored,
tangy; mildly: tomato flavored, starchy;
mash consistency with soft chunks of bean;
If bitter add 2 pinches salt, if too strong, try 1 ounce tomato instead
of 2 ounces and or 1 half ounce bell pepper.




20110902b
tomato chinese cabbage grain seed bean

For chinese cabbage pesto, two servings, so 1-cup processor will
  flow mixture:
2 ounces tomato
4 ounces chinese cabbage
1 tablespoon canola oil plus 2 tablespoons whole grain flour
  or 1 half cup non roasted, 60 percent water sunflower seed pate
  or 2 tablespoons tahini
  or 1 quarter cup non roasted, no hulls sunflower seed
optional:
 2 teaspoons celery powder
  or 2 tablespoon dried celery pieces, 1 quarter inch
  or 1 half teaspoon ground celery seed
  or 1 half teaspoon ground dill flower umbella 
  or 1 half of a dill flower umberlla
  or 1 ounce cilantro
  or 1 half teaspoon ground coriander
  or 2 oregano leafs (1 square inch total)
  or 1 large basil leaf (2 square inches total)
  or 1 half teaspoon orange juice concentrate for slight to mild orange flavor
  or 1 teaspoon orange juice concentrate for mild to
    moderate orange flavor (this trial)
2 tablespoons canola oil
3 eighths teaspoon salt
2 tablespoons sugar

For chinese cabbage pesto, two servings:
4 ounces chinese cabbage
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 teaspoons salt
2 tablespoons plus 2 teaspoons sugar

Chunky ingredients for one serving:
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

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 chinese cabbage 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;
 if using, add  1 eighth cup sunflower seeds;
If using no sunflower seed, add
 2 tablespoons rolled oats or 1 tablespoon grain flour. 

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.

Makes enough for an entire light meal.

If not heating chinese cabbage, 1 ounce chinese cabbage per serving
for 2 serving:
3 tablespoons oil
3 eighths teaspoons salt
3 tablespoons sugar;:
good, prominently: prominently bittersweet with more sweetness than
bitterness, salty; moderatley bean flavored; 
mildly: chinese cabbage flavored, starchy; slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;

If heating chinese cabbage, not leaching; 2 ounces chinese cabbage per serving, for 2 servings:
4 tablespoons oil
3 eighths teaspoons salt
4 tablespoons sugar;:
good, prominently: prominently bittersweet with more sweetness than
bitterness, salty; moderatley bean flavored, chinese cabbage flavored; mildly: starchy; slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;
uses excessive oil, sugar
try leaching chns cbbg

If pressure leaching chinese cabbage 20 minutes, 2 ounces chinese cabbage per serving,
for 2 servings:
2 tablespoons oil
3 eighths teaspoons salt
2 tablespoons sugar;:
good, prominently: prominently: salty, bittersweet with more sweetness than
bitterness; moderatley bean flavored; mildly chinese cabbage flavored, starchy; slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;

If leaching chinese cabbage at 1 atmosphere 20 minutes, 2 ounces chinese cabbage per serving,
for 2 servings:
2 tablespoons oil
3 eighths teaspoons salt
2 tablespoons sugar;:
good, prominently: salty; moderately bittersweet with more sweetness than
bitterness; mildy bean flavored, starchy; slightly chinese cabbage flavored;very slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;

If leaching chinese cabbage at 1 atmosphere 40 minutes, 
processing all but biscuit and beans, 2 ounces chinese cabbage per serving,
for 2 servings:
1 half of a dill umbella
2 tablespoons oil
3 eighths teaspoons salt
2 tablespoons sugar;:
good, prominently: salty; moderately bittersweet with more sweetness than
bitterness; mildy bean flavored, starchy, dill flavored; slightly chinese cabbage flavored; very slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;

If leaching chinese cabbage at 1 atmosphere 40 minutes, 
processing all but biscuit and beans, 2 ounces chinese cabbage per serving,
for 2 servings:
1 large basil leaf
2 tablespoons grain flour plus 1 tablespoon oil
no sunflower seed
2 tablespoons oil
3 eighths teaspoons salt
2 tablespoons sugar;:
good, prominently: salty; moderately bittersweet with more sweetness than
bitterness; mildy bean flavored, starchy, basil flavored; slightly chinese cabbage flavored; very slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;

If leaching chinese cabbage at 1 atmosphere 40 minutes, 
processing all but biscuit and beans, 2 ounces chinese cabbage per serving,
for 2 servings:
1 half teaspoon orange juice concentrate for slight orange flavor
  or 1 teaspoon for mild to moderate orange flavor
2 tablespoons grain flour plus 1 tablespoon oil
no sunflower seed
2 tablespoons oil
3 eighths teaspoons salt
2 tablespoons sugar;:
good, prominently: salty; moderately bittersweet with more sweetness than
bitterness; mildy bean flavored, starchy, orange flavored; slightly chinese cabbage flavored; very slightly biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;

If leaching chinese cabbage at 1 atmosphere 40 minutes, 
processing all but biscuit and beans, 2 ounces chinese cabbage per serving,
for 2 servings:
2 ounces tomato, 2 tablespoons grain flour plus 1 tablespoon oil
no sunflower seed
2 tablespoons oil
3 eighths teaspoons salt
2 tablespoons plus 2 teaspoons sugar;:
good once in a while, prominently: salty; moderately bittersweet with more sweetness than
bitterness; mildy bean flavored, starchy; slightly chinese cabbage flavored, tomato flavored, tangy; very slightly: bitter, biting;
thick pudding or mash consistency with chuncky biscuit pieces and 
slightly chewy beans;





20110902a similar to 29110910a which uses grain flour processed with
  tomato/swiss chard/oil/sugar/salt
tomato swiss chard grain seed bean

For swiss chard pesto, one serving:
1 ounce tomato
2 ounces swiss chard
2 tablespoons non roasted, no hulls sunflower seed
  or 1 tablespoon whole wheat flour plus 2 teaspoons canola oil
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon tahini
optional:
  1 eighth teaspoon molasses
1 tablespoon canola oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 1 teaspoon sugar

For swiss chard pesto, two servings:
4 ounces swiss chard
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 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
1 half cup soaked beans
  or 1 half cup boiled or canned beans

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
20 minutes.

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

Into a microwaveble bowl put:
1 tablespoon water,
If using grain flour or rolled oats, not using grain biscuit,
add, 1 quarter cup rolled oats or 1 eighth cup grain flour;
 if using, add  1 eighth cup sunflower seeds;
If using no sunflower seed, add
 2 tablespoons rolled oats or 1 tablespoon grain flour. 

Mix.

Heat, covered, in a microwave oven until boiling, then if using
sunflower seed, 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.

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.

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 swiss chard
2 tablespoons oil
3 eighths teaspoons salt
3 tablespoons plus 1 teaspoon sugar;

For 1 serving:
1 ounce grain biscuit
1 half cup soaked beans

Per serving, leaching 2 ounces swiss chard for 20 minutes,
processing all but biscuit and beans, 1  ounce tomato,
2 tablespoons sunflower seed, 2 tablespoons grain flour, no biscuit,
1 tablespoon oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 1 teaspoon sugar;:
Mild to moderate tomato flavor; mild sweetness, saltiness, bean flavored; slightly: swiss chard flavored, 
starchy; 
thick sauce or pudding consistency with 
slightly chewy beans.







29110910a similar to 20110902a which uses grain flour processed with
  tomato/swiss chard/seed/oil/sugar/salt
tomato swiss chard grain seed bean

For swiss chard pesto, one serving:
1 ounce tomato
2 ounces swiss chard
2 tablespoons non roasted, no hulls sunflower seed
  or 1 tablespoon whole wheat flour plus 2 teaspoons canola oil
  or 1 quarter cup non roasted, 60 percent water sunflower seed pate
  or 1 tablespoon tahini
1 tablespoon canola oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 2 teaspoon sugar
optional:
  1 eighth teaspoon molasses

For swiss chard pesto, two servings:
2 ounces tomato
4 ounces swiss chard
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 teaspoons salt
3 tablespoons plus 1 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
1 half cup soaked beans
  or 1 half cup boiled or canned beans



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
20 minutes.

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

Into a microwaveble bowl put:
1 tablespoon water,
If using grain flour or rolled oats, not using grain biscuit, 
add, 1 quarter cup rolled oats or 1 eighth cup grain flour;
 if using, add  1 eighth cup sunflower seeds;
If using no sunflower seed, add
 2 tablespoons rolled oats or 1 tablespoon grain flour. 

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.

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 tomato
4 ounces swiss chard
2 tablespoons oil
3 eighths teaspoons salt
3 tablespoons plus 1 teaspoons sugar;

For 1 serving:
1 ounce grain biscuit
1 half cup soaked beans

For 20110902a:
Per serving, leaching 2 ounces swiss chard for 20 minutes,
processing all but biscuit and beans, 1  ounce tomato,
2 tablespoons sunflower seed, 2 tablespoons grain flour, no biscuit,
1 tablespoon oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 1 teaspoon sugar;:
Mild to moderate tomato flavor; mild sweetness, saltiness, bean flavored; slightly: swiss chard flavored, 
starchy; 
thick sauce or pudding consistency with 
slightly chewy beans;
try with biscuit

Per serving, leaching 2 ounces swiss chard for 20 minutes,
processing all but biscuit and beans, 1  ounce tomato,
2 tablespoons sunflower seed, 1 ounce grain biscuit,
1 tablespoon oil
1 eighth teaspoon plus 2 pinches salt
1 tablespoon plus 2 teaspoons sugar;:
Mild to moderate tomato flavor; mild sweetness, saltiness, bean flavored; slightly: swiss chard flavored, 
starchy; 
thick sauce or pudding consistency with 
slightly chewy biscuit pieces and beans;





20110820c
tomato grain seed

Tomato pesto for 1 serving:
3 ounces fresh tomato
  or 3 ounce dried tomato (weight before drying)
optional:
 1 half teaspoon celery powder
  or 1 half tablespoon dried celery pieces, 1 quarter inch 
  1 eighth ounce cilantro 
    plus 2 pinches salt
    plus 2 teaspoons sugar  
  or 1 quarter teaspoon ground dill flower umbella 
  or 1 eighth of a dill flower umberlla, finely chopped
  or 1 oregano leaf (1 half square inch)
    plus 2 teaspoons sugar
    plus 2 pinches salt
  or 1 medium basil leaf (1 square inch)
    plus 1 teaspoon sugar plus 2 pinches salt
    plus 1 teaspoon canola oil
1 tablespoon whole grain flour
2 tablespoons non roasted, no hull sunflower seed
  or 1 tablespoon whole grain flour plus 2 teaspoons canola oil
1 teaspoon canola oil
1 tablespoon plus 1 teaspoon sugar
1 eighth teaspoon plus 2 pinches salt
1 tablespoon water to boil tomato

Tomato pesto for 2 servings:
[
6 ounce dried tomato (weight before drying)
  or 6 ounces fresh tomato (this trial)
2 tablespoons whole grain flour
1 quarter cup non roasted, no hull sunflower seed
  or 2 tablespoons whole grain flour 
    plus 1 tablespoon plus 1 teaspoon canola oil
optional:
  1 quarter ounce cilantro 
    plus 1 eighth teaspoon salt
    plus 1 tablespoon oil plus 1 teaspoon sugar  
  2 medium basil leafs (2 square inches total) 
    plus 2 teaspoons sugar plus 1 eighth teaspoon salt
    plus 2 teaspoons canola oil 
  1 teaspoon celery powder 
    or 1 tablespoon dried celery pieces (1 quarter inch) (this trial)
  or 1 half teaspoon ground dill flower umbella 
  or 1 quarter of a dill flower umberlla, finely chopped
  2 oregano leaf (1 square inch total)
    plus 1 eighth teaspoon salt
    plus 1 tablespoon plus 1 teaspoon sugar 
  or 1 quarter cup dried or 1 half cup fresh chestnut halfs
2 teaspoon canola oil
2 tablespoon plus 2 teaspoons sugar
3 eighths teaspoon salt
if using dried tomato, 2 tablespoons water to boil tomato
]

For 1 serving:
1 ounce grain biscuit

Place (grain flour)(/seed) in a microwaveable bowl. 

If using sunflower seed add 1 eighth cup sunflower seed,

If using no sunflower seed add 1 eighth cup flour.
 
Add water equal to 1 half the quantity of flour plus seed.

Mix.

Heat, covered, in a microwave oven until boiling, then i
f using sunflower seed, heat 3 minutes on low.

If using dill flower:
[
Either :
For mild dill flavor,
 finely chopped 1 eighth of a dill flower.

Or:
For prominent dill flavor, finely chop 1 quarter of a dill umbella,
add dill to a 1- or 2-cup processor.
]

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

Place the batter into a mixing and/or serving bowl.

If using, cut the grain biscuit or boiled grain flour 
into 1 quarter inch pieces.

Add the grain to the bowl and mix.


If using for 1 serving:
3 ounces fresh tomato, 1 ounce grain biscuit, no beans,
1 tablespoon grain flour, no sunflower seed,
1 tablespoon plus 2 teaspoons sugar,
 1 1-square-inch basil leaf,
1 tablespoon plus 1 teaspoon canola oil
1 quarter teaspoon salt:
Good if you don't mind a little bitterness, prominently sweet/sour with more sweetness than sourness; moderately to prominently: tangy; moderate:
tomato flavor, saltiness;
basil flavor;
slightly chewy, starchy, bitter.

For 1 serving:
If using 3 ounces fresh tomato, 3 tablespoon plus 1 teaspoon sugar, 1 half square
inch oregano leaf, 2 tablespoons grain flour, no sunflower seed,
1 tablespoon canola oil,
1 ounce grain biscuit:
Prominently tangy, moderately to prominently: sweet; moderate:
tomato flavor, saltiness; mild
oregano flavor;
slightly starchy; sauce consistency with slightly chewy soft
chunks of grain biscuit.

For 2 servings:
If using 6 ounces fresh tomato,
1 quarter cup sunflower seed,
2 tablespoons grain flour,
1 quarter ounce cilantro 
2 teaspoons canola oil
4 tablespoons sugar
1 half teaspoon salt:
Moderately to prominently: sweet, tangy; moderate:
tomato flavor, saltiness; mild to moderate bean flavor,
cilantro flavor;
slightly chewy, starchy; sauce consistency with slightly chewy soft
chunks of grain biscuit.

If using 1 half tablespoon dried celery shreds, heated to boiling
with 1 tablespoon water, then simmered for 3 minutes
no sunflower seed, for 2 servings:
6 ounces tomato,
4 tablespoons flour, 2 tablespoons oil,
3 tablespoons sugar,
1 half teaspoon salt; for one serving 1 ounce grain biscuit;
Moderately to prominently: tangy; moderate:
tomato flavor, sweetness, saltiness;
mild celery flavor;
slightly chewy, starchy; sauce consistency with slightly chewy soft
chunks of grain biscuit.


If using 1 tablespoon sugar, 1 quarter of a dill umbella,
not strained:
Prominently: sweet, tangy; moderate:
tomato flavor, saltiness, dill flavor; sauce consistency





20111007a
20110920d
20110124a2
20110123i
20110119f
201110118c
20110118a
20110117b
20110116b
20119115a
title: tomato peanut on the side

For 2 to 4 servings:
4 ounces tomato, moderate bitterness
  or 2 ounces tomato sauce
  or or equivalent of 4 ounces dried tomato plus 3 ounces water
1 quarter cup non roasted peanuts, pressure boiled 15 minutes
  or 1 tablespoon soy butter or peanut butter
1 tablespoon canola oil
2 tablespoons sugar
 or 3 packets aspartame
if using salted tomato sauce or salted peanut butter:
  add 1 eigth teaspoon salt
If not using salted tomato and not using salted peanut butter:
1 eighth teaspoon plus 2 pinches of salt.
total: 6 ounces, 2.8 ounces water

If using canola oil or peanut butter:
Put into a 3-cup microwaveable bowl:
4 ounces tomato sauce
1 tablespoon plus 2 teaspoons canola oil
1 tablespoon sugar
4 packets aspartame
if using salted peanut butter, add 1 eighth teaspoon salt
if not using salted peanut butter, add 1 eighth teaspoon plus
  2 pinches salt

Heat, covered, in a microwave oven until boiling, 1 minute 
in a 1000 watt oven, reduce power to low, heat 3 minutes.

If using sunflower seed:
Put into a 1- or 2-cup processor:
4 ounces tomato sauce
3 tablespoons non roasted, no hull sunflower seed
1 tablespoon sugar
4 packets aspartame
1 eighth teaspoon plus 2 pinches of salt.

Run until smooth, about 6 minutes.

If too watery:
Heat, covered, in a microwave oven until thickened to the 
consistency sauce or pudding consistency, 3 minutes 45 seconds in
a 1000 watt oven.

--------------------
math: for 4 servings
Add 5 seconds for oven to start heating.
Plus 20 seconds to heat dishes.
To heat to boil: 20 seconds per ounce times 6 ounces = 120 seconds.
Dry weight is total weight minus water (6 - 2.8) = 3.2 ounces.
Water to leave in is (3 parts dry weight)/(7 parts water) X dry weight (3/7 X 3.2) = 1.4 ounces.
Water to remove is total water minus water left in (2.8 - 1.4) = 1.4 ounces.
Plus to evaporate water 46 X 1.4 ounces water equals 64 seconds.
To replace heat lost to air 64/60 minutes times 12 seconds per minute is 13 seconds
plus 13/60 times 12 seconds is 3 seconds for a total of 16 seconds.
Assume tomato sauce is 70 percent water.
Assume 
final product will be 1 third water.
-----------------------------

If not heated, using 1 tablespoon tahini, 1 tablespoon sugar
4 packets aspartame, 1 eighth teaspoon plus 2 pinches of salt:
Prominently tangy, tomato flavored; moderately sweet

If not heated, using 4 ounces tomato with low to normal bitter, 
1 quarter cup peanuts, 1 tablespoon canola oil, 2 tablespoons sugar, no aspartame, 1 quarter teaspoon of salt:
Moderately: tangy, sweet, salty; mild tomato flavor;
slightly peanut flavored; sauce consistency.





20110210a
Tomato lettuce seed on the side

2 servings:
2 tablespoons tomato sauce
  or 4 ounces mild tomato
  or 2 ounce tangy tomato
2 tablespoons (.6 ounce) non roasted no hull sunflower seed
2 ounces very mild bibb or romaine lettuce, heat with grain/bean
  or 4 ounces medium flavored bibb or romaine lettuce, boil 
under pressure for 15 minutes, drain
  or 4 ounces strong flavored lettuce, boiled for 40 minutes, drained (this trial)
  or 2 ounce beet root (see 20101025e)
  or 2 ounce medium flavored cabbage (see 20101025d)
  or 2 half ounce strong flavored cabbage
  or 4 ounces mild carrot
  or 1 ounce strong flavored carrot (see 20100930a)
  or 4 ounces mild pumpkin or acorn squash
  or 2 ounce strong flavored pumpkin
2 tablespoons sugar
1 quarter teaspoon salt

If using strong flavored lettuce or cabbage:
[
Put 4 ounces lettuce or cabbage and 5 cups water into a 4 quart metal pan.

Heat until boiling, then reduce heat to 1 quarter.

Heat 40-minutes, turn off heat.

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


Put into a 1-cup blender or a 1- or 2-cup processor:
2 tablespoons tomato sauce plus 1 tablespoon water
  or 4 ounces mild tomato
  or 2 ounce tangy tomato
4 ounces lettuce, boiled for 40 minutes, drained 
1 quarter cup sunflower seed 
2 tablespoons sugar
1 quarter teaspoon salt.

Run the processor until smooth, 4 to 6 minutes.

Taste, if desired, add aspartame sweetener and salt.
(2 packets suggested)

Tomato lettuce seed, if using, 2 tablespoons sugar,
2 packets aspartame, 1 quarter teaspoon salt:
Flavor somewhat resembles scrambled egg with jelly; prominently: tangy, sweet; moderatley salty; mild to
moderate tomato flavor; thin mash consistency.




20111205a
tomato chinese cabbage
makes 8 servings:

8 ounces chinese cabbage (inner white leafs)
8 ounces tomato
  or 1 tablespoon plus 1 teaspoon ketchup
  or 5 tablespoons tomato sauce
  or dried tomato equivalent to 8 ounces fresh (this trial)_
    plus 2 tablespoons water
2 to 4 tablespoons sugar, according to taste
5 tablespoons canola oil
1 eighth teaspoon plus 2 pinches salt

Put all ingrdients into a 2-cup processor and process
until smooth, about 4 minutes.

If using:
4 tablespoons sugar
3 tablespoons canola oil
1 eighth teaspoon plus 2 pinches salt
Moderately sweet; mild to moderate: chinese cabbage flavor,
tomato flavor; mild tanginess; slightly salty; very slightly bitter/biting; 
sauce consistency; better with 4 tablespoon sugar instead of 5.


If using:
3 tablespoons sugar
5 tablespoons canola oil
1 eighth teaspoon plus 2 pinches salt
Moderately sweet; mild to moderate: chinese cabbage flavor,
tomato flavor; mild tanginess; slightly salty; 
very slightly bitter/biting; sauce consistency; better with 3 tablespoon sugar instead of 4.


If using:
8 ounce inner while leaves of chinese cabbage
8 ounces tomato
2 tablespoons sugar
5 tablespoons canola oil
1 eighth teaspoon plus 2 pinches salt
good, moderately bittersweet with more sweetness than bitterness; 
mild to moderate: chinese cabbage flavor,
tomato flavor; mild tanginess; slightly salty; slightly bitter/biting; 
sauce consistency; 




20120920
Apple cabbage tomato oil sugar salt
6 ounces apple
10 ounces cabbage, inner leafs
2 tablespoons tomato paste
2 tablespoons canola oil
2 tablespoons sugar
1/2 teaspoons salt

Chop cabbage. Core, peel, and chop apple. Mix all. Also can be pureed.

Moderately sweet; mildly to moderately tangy; 
mildly: apple flavored, cabbage flavored, 
bitter, salty, biting, tomato flavored; 
chewy, crunchy slaw consistency.





20120901
Tomato oil sugar salt

10 ounces tomato
3 tablespoons canola oil
2 tablespoons sugar
1/4 teaspoon salt

Remove seeds from tomato if deired. Process all 3 minutes.

Prominently tangy, sweet, tomato flavored; slightly oily; 
sauce consistency.



20120920
Tomato onion oil sugar salt
1 to 2 ounces per serving.

4 parts tomato
1 part onion
1 part oil
1/2 part sugar
1/8 teaspoon salt per 3 ounces tomato

Pressure steam onion for 20 minutes. 

Process all until smooth, about 4 minutes.

Prominently sweet, tangy; 
moderately salty, tomato flavored; 
thick liquid.




20130822
Tomato brassica leaf seed

4 ounces tomato
12 ounces brassica leaf (any comination of collard, kale, 
  brussel sprout, cauliflower, cabbage; use leafs from 
  upper 1/2 of plant)
1/4 cup non roasted sunflower seed
2 tablespoons sugar
3/8 teaspoon salt

Remove leaf ribs, cut crosswise every 1 inch, blanch 4 minutes.

Drain.

Blend all until smooth, about 8 minutes.

Moderately bittersweet/sour/bitter, brassica flavored; 
mildly salty, tomato flavored, astringent; sauce consistency.