welcome Tim

[Guest guest]

Welcome to the group

 

If you go to the " Files " section, you will find enough recipes to cook for

many years, probably! One great thing about this group is that the recipes

must be TNT (tried and true) before they can go into the Files. So have at

it - and have fun!

 

By the way, I would appreciate any gluten free bread/wrap recipes you may

have. I have quite a few I've gathered, but am not really satisfied with

any of them. I miss my avocado/tomato/cucumber sandwiches terribly, and am

always looking for something to fill the void.

 

And thanks for the recipe - that sounds good. I think I'll try that one

this very weekend!

 

Jeanne

 

Message: 24

> Fri Jun 2, 2006 5:21 pm (PDT)

> " Tim Jeffrey " pan_kisst

>new member

>

>

>Hi all:

>I am a new member, joined today.

>Wow, are there some wonderful recipes out there. I am not a

>vegetarian, but love veggies and often eat meatless. I find that

>vegetarians know how to treat food, and eat a wider variety of them

>than most meat eaters. I figure I'll eat more vegetarian and less meat

>if I have access to good recipes. So hello I am here to learn and

>to share.

>enjoy,

>Tim

[Guest guest]

Hey there:

This is gonna be a bit difficult, but here goes

sweet potatoe bread

1 large sweet potatoe[yam] cooked, peeled and mashed

1/2 cup margarine

2 eggs,

1/2cup liquid[juice, water or milk[soy, almond, ??]

3 cups mixed flour[ buckwheat, millet, brn rice, quinoa, amaranth,

juwar, corn, potato] at least 2 difft kinds

3 tsps GF b powder

1 tbsp cinnamon

1 tsp ginger

1 tsp allspice

you could add 1 cup sweetener[sugar honey etc. for a sweet bread, I

leave it unsweetened and use it for cheese sandwiches, or fried for

brekkie]

mix in order given

bake 350 for approx 1 hour, till done

makes one large loaf

measurements are approximate, different grains absorb liquid

differently, please adjust accordingly if mixture is too wet or dry..

it should be like a stiff cake batter, or like a muffin batter.

for a wrap you could experiment with different grains, buckwheat

should work well

try 1 cup buckwheat, 1/4 cup oil, and scant 1/4 cup water to make a

stiff dough, knead till pliable, not crumbly, then divide in 4 and

roll out to tortillas, fry in minimal oil on both sides till cooked

Most of my recipes start with take some of this, and add that till

the right consistency is reached, lol. These recipes muight need some

adjustment. to make pancakes[ my breads] I start by dumping some

flour into a bowl. the mix will either contain buckwheat,ground flax

as a lesser portion of the grain, or eggs. I then add some leavener[

GF b powder, yeast[when I could eat it]]. Then water till it makes a

pancake batterish..sorta, lol. then fry in EVOO on med low till top

starts to change colour, flip and fry till cooked through. Ones with

flax will often always feel a bit gooey in the middle.

I often add whole small grains[ millet quinoa, amaranth], seeds

[poppy, sesame, sunflower], carob powder, cinnamon. You could add

onions, curry powder, chili, and other savory things if you were

serving them with a meal. sometimes they contain eggs, others, not.

These are all really rather pancakish. you can make a large sandwich

with em tho.

hope these ideas are helpful.

Tim