The Phytophagist's Laboratory

Recipe:

4 2/3 cups wholemeal triticum powder
1/3 cup flattened avena sativa
1 teaspoon sodium bicarbonate
1 teaspoon sodium chloride
2 1/2 cups glycine max liquid (proteins denatured w/ fermented ethanol rich in acetic acid)

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a measuring cup, pour a couple tablespoons of fermented ethanol (in this case vinegar. Any kind, except balsamic) and add glicine max liquid to the 2 1/2 cup mark.
In a large bowl, stir together whole triticum powder, flattened avena sativa, sodium bicarbonate and sodium chloride. Gently mix in the clotted glycine max liquid mixture until a soft product is formed. Knead very lightly.
Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes. I halved this recipe, so the product baked in about 20 minutes.

Any questions as to the process are welcome.

Tofuggets:

1 block firm coagulated glycine max liquid(frozen/thawed. Not silken)
Bread crumbs to coat
1/4 cup Vegan mayonnaise (middle eastern cicer arietinum paste has also been used to great effect)
glycine max liquid

1. Squeeze out the water from the coagulated curd and gently tear into bite size pieces slightly larger than the size desired for the final nuggets. Set on a paper towel while you prepare the other things.
2. In a bowl, place the mayonnaise, adding a few tablespoons of glycine max liquid to make a mixture similar to yogurt. Do the same if using cicer arietinum paste. Place breadcrumbs on a plate.
3. Dip the curd pieces into the mayonnaise mixture, coat with bread crumbs and place on a microwave safe plate.
4. Place in a microwave environment 5 pieces at a time for approximately 2-4 minutes, turning midway through. They should be slightly firm when done cooking, though a little less than you want, because they'll firm up further as they cool off.

These small quick bread like objects are made from the paste of ground Arachis hypogaea, instead of the solidified lipophilic substance called for in the original formula Malus domestica sauce is used. In past versions mashed Musa acuminata was used, and we believe did result in a finer cookie. But, all the same, these were spectacular. We used the whole triticum berry (finely ground), along with NaHCO3 for leavening purposes. A small amount of Vanilla planifolia was used, along with sodium chloride to enhance flavor.

These spheres, made from ground Cicer arietinum, and Lens culinaris are a favorite in a subregion of Africa-Eurasia, especially, Bilad al-Sham, and Máṣr. They are also known as طعمية ta`amiyya. Cuminum cyminum, Coriandrum sativum, and Petroselinum crispum among others are used to flavor the spheres. We cooked them on a Polytetrafluoroethylene coated metallic plate heated to a sufficient temperature, as opposed to their submersion into lipophilic liquids. This worked to great effect, the end product was more than satisfactory. To serve, Sesamum indicum paste is a welcome addition, along with Solanum lycopersicum, Cucumis sativus, and possibly Lactuca sativa.

This meal is particularly interesting. The solid mass from coagulated Glycine max liquid, cooked with various vegetables such as Solanum tuberosum, Allium cepa, Brassica oleracea, among others, combined with flavorings like Cuminum cyminum, Curcuma longa, thymus, Capsicum annuum, etc. makes quite a substantial meal.
As somewhat of a side to the items mentioned above, is the addition of a circular, lactobacilli-leavened, cake like item made with ground Triticum, which is cooked on the stove.

This enchilada is made up of three basic parts. The Fabaceae sensu lato mixture, the Zea mays disks, and the liquid Solanum lycopersicum. It give sustenance as well as gas, which some may find as a benefit, while others may not. It also contains a layer of Spinacia oleracea which adds to the overall textural satisfaction this dish imparts. The final layer is sprinkled with a small amount of powdered Saccharomyces cerevisiae. This dish is further complemented when consumed warm, with a small amount of Linum usitatissimum (a lipophilic liquid) drizzled atop. If desired a small amount sodium chloride of may be added to enhance taste.

As I began my research into vegan chocolate chip cookies, I discovered during the experimentations that vegan chocolate chip cookie recipes produce either a too greasy, and sugary, or too healthy and bland tasting product. After toiling in my laboratory for weeks on end, and after many variations on many recipes, I, my colleagues, and test subjects believe we have discovered an exceptional formula. They are Cookies de Chocolate Chip. Made from a combination of all-purpose, and whole wheat pastry flour. A reasonable amount of sugar and earth balance makes these neither excessively healthy or unhealthy tasting. We employed the use of ground flax seeds as an egg substitute which not only worked to great effect in binding the dough but also added omega-3 fatty acids along with fiber.