The Phytophagist's Laboratory

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.