Cinco de Mayo Black Bean Oat Burgers

Cinco de Mayo Burger

Cinco de Mayo Burger

 

 

Ingredients

1 TBSP ground flax

½ cup TVP

1 tbsp vital wheat gluten

1 cup of the black bean liquid from cooking pot

3 tbsp vegan Worcestershire sauce (http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce )

2 tbsp olive oil

Mix the above ingredients, set aside.

Then mix together the following ingredients until mixed well.

3 cups mashed cooked black beans

1 cup pureed baked butternut squash

½ cup finely chopped walnuts

1 tbsp minced dried onion

1 tbsp Old Bay Seasoning

1 tsp garlic powder

¼ cup dried shitake bits and powder

1 grated fresh carrot

4 chopped fresh scallions

¼ cup chopped fresh chives

¼ cup salsa verde

1 tbsp cilantro ( omit if you don’t like cilantro )

Then add the first mixture into the 2nd mixture, mix well together.

Then add the last ingredient, 1.5 cups old-fashioned rolled oats [not instant]

Mix all well and cover, refrigerate for about 1 hour, then remix and let set another hour.

This will keep in refrigerator for several days and it freezes well too.

Then form into patties for burgers and pan grill or bake with a little oil on both sides.

It also makes great breakfast patties or scramble for tacos, burritos, or other such dishes.

Sourdough Bread from Harvested Kombucha Yeast

A couple months ago I decided to try harvesting yeast from my kombucha vessel to make sourdough bread.

I made the starter but instead of making the bread I made sourdough pancakes – AWESOME pancakes!  

 

 

 

 

 

 

They were so good that I froze them individually and I ate them only on Sunday mornings until they ran out.

So now that I just bottled a batch of kombucha and am ready to make another batch I decided to clean out the vessel and harvest the yeast. I brew in 2 gallon glass vessel with dispensing spigot. I’ve made about three batches of kombucha since I last cleaned out the vessel, so that’s what I did this afternoon and the sourdough starter is already bubbly. I will post again after I make the bread.

 

 

 

NEW! Maggie is now offering kits

It takes me awhile to get around to doing some things and this was one of those things. Someone, years ago, suggested that I offer kits in my ETSY shop. I have thought about offering kits but just never followed through with cultivating the idea until now. I currently have four kits that I offer. I would be glad to put together a kit for any of the other items in my shop or even an idea in your imagination if you want to buy it, so never hesitate to ask me if I can make a custom kit for you, I would be glad to!

Read all the details for each kit, see the links to listing in my ETSY shop below.

Kit for 32 oz or 64 oz Growler Tote

Kit for Patchwork Coffee Bag Purse *** this one includes two tutorials

Kit for 5-Panel Tote with Line and Pocket

Kit for Hamper 

And I am in the process of producing a new tutorial for my most popular tote, the 5- panel unlined tote, I will use the bull feedbag tote as the star of the show.

5-Panel Unlined Bull Feedbag Tote – Click on Picture to see the one I sell Made to Order in my ETSY shop

I will also soon have kits with tutorial available for the recycle bins that I make, so visit often!

Single Layer Recycle Bins, click on picture to see the ones I sell in my shop Made to Order.

 

Double layer (lined) Recycle bin with Appliqued Letters. Click on picture to see the one I make in my ETSY shop as Made to Order item. I have not made a tutorial for the lined appliqued recycle bin yet, it is on my “To Do” list. Once I make the tutorial then I will make a kit to offer in my ETSY shop.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you have any question before or after you purchase kit please contact me with the Etsy Conversation feature. I also invite you to visit my website for other information including contact information, http://www.maggiescorner.org
#sewing #recycle #upcycle #kits #etsy

Recycle and Win

I have posted new information on my website  http://maggiescorner.org/ about a promotion that I am starting to encourage recycling; you can win a gift.

There are some feed bags that are more popular than other bags such as the Tucker Goat Feed Bags that qualify to win a gift. For every 10 Tucker Goat Feed Bags that you recycle with me you will receive one of the totes I make from those bags. See the tote in my Etsy Store Here: Maggie’s Etsy Shop Goat Feed Tote

 The feed bags must be empty with no animal excrement or mold inside or outside of the bag. 

 

 If you have other feed bags or coffee bags that you want to recycle, contact me to see if they qualify for any similar chance to win a tote, or if you want to have a tote made contact me for a price, if you want to make your own I also sell pattern tutorials in my Craftsy Tutorial Shop

ALSO I do other sewing for a fee: 

SEW – MEND – limited ALTERATIONS and Home Decor Projects 

Contact me by email at handcraftsbymaggie@gmail.com

Fax to 877-272-0446

Contact me by text at 850-816-8674

Contact me leave voice message at 850-816-8674

Meal in a Dip

You can have your dip and feel good about eating it too. This recipe that I engineered today Is so delicious and satisfying it will be a hit at any gathering. You don’t need to mention that it’s non-dairy, no cholesterol, low fat, and your vegan friends can eat it too. I ate it as a dip with my favorite chip as pictured below but it could also be a creamy salad dressing or even a topping on a baked potato, or on beans or even on your favorite soup. You will see by the recipe that this meal in a dip has protein and vegetables!

Meal in a Dip

 

Recipe is is as follows:

Ingredients:

1 package of extra firm tofu – drain water by letting sit in a strainer – press to remove most of the packing water.

4 cups fresh baby spinach – cleaned and dry

6 green onions – clean and chop

1 avocado – remove peel and cut up and place in small bowl then add the lime juice, stir to coat avocado, and set aside

1 lime – juiced – about 1/8 cup – pour the lime juice over avocado as previously mentioned

1/8 cup raw unsweetened almond butter

Old Bay Seasoning – 2 tsp or to taste

nutritional yeast –  3 tbsp or to taste

Preparation steps:

  1. Add half the block of tofu, crumbled into the food processor, add the avocado, scrape bowl to get all the lime juice.
  2. Pulse processor and blend on low speed, scrape sides with spatula often until smooth.
  3. Add the spinach and green onions, repeat step 2.
  4. Add Old Bay and nutritional yeast and repeat step 2.
  5. Add almond butter, and repeat step 2.
  6. Add the rest of tofu crumbled, and repeat step 2.

Makes about 3 cups – serve with chips or as a dressing on salad, baked potato, pasta, or many other uses.

Meal in a Dip recipe makes about 3 cups

Meal in a dip is vegan friendly, non-dairy, no cholesterol, low fat and delicious!

Meal in a dip is creamy and delicious, yet vegan friendly!

Update on Calorie Count links in previous post

UPDATE: 3-11-17 – The CalorieCount links mentioned in this article Eating Our Way to Good Health  will be removed soon because Calorie Count is shutting down their website. I am in the process of following their procedure to export all my records so that I can transfer to another program they recommended. I have been a Calorie Count member for over 10 years and I have many recipes that I developed over the years that are stored so I will be very anxious to see this export data when they send me the link to access it.  https://www.caloriecount.com/forums/calorie-count/happy-new-calorie-count-update 

 

Maggie’s Chili and Beans Vegan Style

Maggie's Chili and Beans Vegan Style

Maggie’s Chili and Beans Vegan Style

Maggie’s Chili and Beans Vegan Style

1 pound bag dried red beans (large kidney beans)

Rinse and pick beans, drain. Pour into a large pot, cover with water at least 3 times volume of beans.

Cooking the beans:

Let beans soak overnight. Next morning drain off water and rinse well again, rinse out the pot, put beans back in cooking pot and cover with enough water to cover about 2” over beans, place on stove and bring to boil while stirring so the foam that forms on top will not overflow pot. Reduce heat to allow low simmering condition, cover and let simmer 20 minutes. Keep checking beans and stirring beans so that they don’t boil over; adjust heat so that low simmer persists with lid on pot. After 20 minutes, check beans for tenderness. When beans are cooked to point of being tender then add chili sauce ingredients (see below,) stir well and often for another 20 minutes or until beans are creamy inside and have absorbed flavors of chili sauce. Remove from heat and allow resting for at least 30 more minutes stirring occasionally without heat, and then readying to serve. When serving, I top with Daiya Cheddar Cheese Shreds (this is a vegan friendly product, it’s non-dairy and vegetable based cheese,) this veggie based cheese melts into hot chili and is delicious addition.

Chili Sauce Ingredients: add the following to the beans when they are at tender stage of cooking:

2 bay leaves

2 large roasted jalapeno peppers (I oven roast and freeze these when abundant from the Farmer’s Market)

6 sundried tomatoes (chopped to about ¼” square pieces)

1 tsp salt

1 tsp dried ground garlic

1 tsp dried ground cumin

1 tbsp Old Bay Seasoning

2 tbsp olive oil

1 (6 oz) can tomato paste (no salt added)

3 cups water

½ cup TVP (textured vegetable protein) I buy in bulk bins area at Ever’man Cooperative Grocery & Cafe.