1 1/2 cups all purpose flour

1 1/2 tablespoons sugar,

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cup milk

3 tablespoons unsalted butter (melted)

2 large eggs

1/2 teaspoon vanilla extract

1. There is two ways to make batter- the proper way and the “I only have one mixing bowl” way. The proper way is to mix all the dry ingredients in one bowl and all the wet ingredients in another, then pour the wet ingredients into the dry ingredients and stir them together.

The “I only have one mixing bowl way” is to combines all the wet ingredients first, then stir in the salt, sugar and baking powder. After they are properly mixed, stir in the flour.

The reasoning behind the proper way is to evenly distribute all the ingredients throughout the batter. You can tell when the liquids are evenly distributed with the dry ingredients, but you can’t tell when the baking powder is equally distributed in the whole batter. Doing the liquids first with only one bowl takes care of some of those problems, by making sure the salt, sugar, and baking powder are distributed throughout the liquids, instead of the flour.

2. Combine the ingredients thoroughly, though some lumps are okay.You may need to add extra milk, depending on how thick it is.

3. Fold in any additions (I like mine plain). Cooking for Engineers prefers to put in additions right after you pour the batter. For further explanation see is post.

4. Heat pan or griddle to medium, or slightly higher.

5. Lightly grease with Pam or butter. You only want just enough to get the pancakes off the pan. You should only need to grease every couple pancakes or so.

6. Scoop batter onto the pan, depending on how large of pancakes you like.

7. Cook until the batter bubbles. You can check how the pancakes doing at the edges. Flip.

8. When the other side is lightly brown, take it off the griddle and enjoy. In my family we eat them as they come of the grill- you can keep them warm at 200 F in the oven, but they’re never as good.

Tips

Don’t be afraid to adjust the different factors throughout the process. If the batter is too thick, add more milk; too thin add more flour. The pancake isn’t golden enough for you, turn up the heat a little; burning, turn down the heat.

The first pancake will never turn out well. Often the pan is not hot enough and their is too much greese on the pan. It’s a fact of life- don’t worry about it.

Don’t be afraid to make mistakes. You’ll get a couple good ones and even if they aren’t perfect they’ll taste great.

1 Package of Veggie Crumble (both Morning Star and Boca work well)

1 large can of Italian-seasoned diced tomatoes

2-5 Cloves of Garlic (to taste)

Olive Oil (enough to generously cover pan)

1 Box of Bow Tie noodles

Parmesan or Asiago cheese (optional)

1. Prepare noodles via directions of box (boil water, put in noodles, cook for given amount of time).

In terms of timing its better to start cooking the sauce after you put the noodles in the boiling water.

2. Dice garlic cloves

3. Sauté garlic and olive oil over medium low heat for a couple minutes. Don’t let them burn.

4. Add in can of tomatoes and veggie crumble. Cook until heated.

5. Strain noodles, replace in pan or other bowl, and add sauce

6. Serve and add cheese to taste

3 packages dry yeast

1/2 cup warm water

1 tablespoon sugar

1 cup warm water

1/2 cup dark molasses

1 tablespoon salt

2 tablespoons oil

2 cups rye (or wheat) flour

2 1/2 -3 cups bread flour

1. Preheat your oven to 375 degrees.
2. Soften yeast in 1/2 cup warm water.
3. Stir in the sugar and let stand 6 minutes or until it’s bubbly.
4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
5. Mix this until it makes a nice smooth batter.
6. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
7. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled (about an hour).
8. Punch the dough down and shape into 2 large round loaves
9. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
10. Let loaves rise in a warm place until doubled.
11. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.

1 cup chickpeas

1/3~ish cup wheat gluten

1/2 cup breadcrumbs

1/4 cup veg stock (or water)

2 tbsp olive oil

1 tbsp minced garlic

a pinch of lemon zest or 2 tbsp lemon juice

1/2 tsp paprika

1/8 cup fresh parsley or 2 tsp dry parsley

some sprinkles of cayenne

The wheat gluten kinda varies depending on how chewy or crumbly you want the cutlets to be. I like a third of a cup, but you could use up to half a cup.

1. Mash or blend the chickpeas with the oil.
2. Add the other ingredients and knead until you just start to see the strings of gluten. This should be 2 or 3 minutes. The more you knead the more gluten forms, which tends to make it denser.
3. Then you just divide the dough up into whatever size you want the cutlets to be. Roll them out on a floured surface. You sometimes have to alternate mashing and rolling because the gluten is stubborn. (I just tend to mush them into patties.)
4. They should be about 1/4 in thick. Then just pan-fry them until they’re golden brown!

Tips

You can change around the seasonings. I’ve made them with ginger, garlic, and soy sauce before.

1 can of black beans

1 can of corn

1 small can of salsa

Mix ingredients together and serve with tortilla chips.

1 cup white rice

1coconut milk

1 can black beans

1 can corn

½ cup green onions

1 lemon

Chili Powder to taste

1. Cook rice in coconut milk. Double check the rice’s cooking instructions. For American white rice the ratio of liquid to rice is 2:1. Typically a can of coconut milk is 2 cups, though its good to double check. If you want to cook more rice you can add extra water instead of  extra coconut rice.
2. Bring coconut milk (and water) to boil in a saucepan.
3. Add rice, turn down to simmer (medium low heat), and cover pan.
4. Cook for 20 minutes, or per rice packet’s instructions.
5. While rice is cooking, drain the beans and corn and heat in a saucepan. Add chili powder to taste.
6. Chop up green onions
7. When rice is done, squeeze lemon juice into the rice.
8. Serve rice with beans and corns and green onions.

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

1. In a large mixing bowl, whisk together egg, milk, water, and butter. Add in the flour and salt and beat until smooth. You may want to add in a little extra milk depending on the consistency. You want the batter to be thin, but not soupy.
2. Heat the pan at medium or medium high heat. I prefer medium.  Lightly grease the pan, preferably with Pam. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

1/2 cup cornmeal 

3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda 

1/2 tsp ground cumin

salt

2/3 cup frozen white corn kernels

3/4 cup canned black beans, rinsed and drained

1 cup milk

2 tbsp vegetable oil, divided

1. Combine cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and cumin. Stir until fully-incorporated.
2. Whisk dry ingredients together with corn kernels, beans, milk and 1 tbsp vegetable oil until a thick batter forms.
3. Heat remaining vegetable oil in a large frying pan over high heat. Drop batter in 3-tbsp increments to form cakes that resemble breakfast pancakes, a few at a time, making sure not to crowd the pan.
4. Cook for 1-2 minutes on each side or until the sides dry and bubbles form on the tops. Flip and cook for another 1-2 minutes.

Paste

1 tsp finely grated ginger

1 garlic clove, mashed to a paste

2 tsp ground coriander

1 tsp ground cumin

3 tbs canola oil

¼ tsp cumin seeds

1 small shallot, minced

1 tbs tomato paste mixed with 1 tbs of water

Lentils

1 ¼ cups dried lentils

¼ tsp ground turmeric

4 ounces of green beans, cut into ¾ lengths

4 ounces of kale, stemmed and leaved finely chopped

1 medium carrot, thinly sliced

½ tsp cayenne pepper

Salt

Paste

1. In a small bowl, combine the ginger, garlic, coriander, and ground cumin and ¼ cup of water to make a paste.
2. In a small skillet, heat the oil until shimmering.
3. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.
4. Add the shallot and cook, stirring, until lightly browned, about 1 minute.
5. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until think, about a minute longer

Lentils

1. In a saucepan, combine lentils with the turmeric and 5 cups of water; bring to a boil.
2. Cover partially and simmer over low heat for 20 minute, until the lentils are barely tender.
3. Add the green beans, kale, carrot,  and the cayenne and season with salt. Cook until the vegetables are tender, 15 minutes.
4. Scrape in the paste. Simmer for 5 minutes, then serve.

Tips

To cut down costs, you can use any vegetables that would taste good boiled, depending on the prices at the grocery store. Frozen spinach works well. I personally don’t like carrots and kale much.

I’ve always used onions instead of shallots because that’s what I have around. Either would work well.

I might try to make the paste while cooking the lentils to cut back on time.

3 1/2 cups all-purpose flour, plus

3 1/2 cups whole wheat flour

2 packages dry yeast (2 1/4 tsp)

1 egg, beaten

1/2 cup vegetable oil

1 tablespoon salt

1/2 cup sugar

2 cups warm water

1 egg, beaten

1. Combine 1 tbs of sugar with  yeast and  warm water and let sit for 5-10 minutes until foamy.
2. Mix the rest of the sugar, salt, 3 1/2 cups flour,  egg, and oil.
3. Slowly start mixing in most of the remaining 3 1/2 cups of flour, until the dough pulls away from the sides of the bowl.
4. Knead it on a floured surface for approximately 10 minute, until is becomes smooth and elastic.
5. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
6. Cover with a damp towel and  let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
7. Prepare your baking sheet lining it with parchment paper.
8. Preheat oven to 375°F.
9. This recipe makes two loaves, so cut the dough in half, then cut each side into equal sized pieces depending on how many strands you want to braid.
10. Roll part out until its about 10-12 inches and braid each challah.
11. Place each challah  on baking sheet when finished braiding.
12. Cover and  let the challah rise for 1/2 an hour until doubled.
13. Put in preheated oven and let bake for  25 minutes.
14. Turn off oven and leave challahs in for exactly another 10 minutes.
15. Remove from oven and enjoy.

Tips

You could also cut this recipe in half and still have enough for two smaller challahs. It will probably take a shorter time so I would check it at 20 minutes. My mother’s recipe, which is about half of this one takes 30 minutes to bake (without a 10 minute sitting period).

You can also add toppings such as sesame or poppy seeds right before you put them in the oven.