Share your recipes here

*saving this thread to read later and find some amazing new recipes to make* :D

Pickled Watermelon Rind

Cut your melon and remove the red melon flesh (for eating later).

Trim the green part of the rind and discard. You are left with the white part which might still have a little red flesh on it, that's okay.

Cut the white flesh into stripes.

Heat 2 cups of water with 1 cup of vinegar of your choice, add your favorite spices (I use 1 Tb asian seasoning and 4 one portion packets of stevia).

Add water melon rind

Simmer for abt. 5 min.

Put the rind in a clean jar and fill up with the liquid, make sure your spices are added.

Close jar and let cool down. Refrigerate. Ready to eat after 1 week (if you can't wait after 2 days )

Enjoy!

Recipe for High Hat Popovers: Decide what kind of cups or pans you will use. For highest popovers I use a commercial popover pan but I do not have nonstick https://www.amazon.com/Bellem.../dp/B00WX9KKTW/ref=sr_1_9.... If you are using oven proof well oiled or buttered cups instead of pan, fill them only half full and reduce cooking time if they get too dark.

Move upper rack to lover position with 9-10 inch clearance from broiler coil or top of oven whichever is lower. Preheat oven to 475 and check with oven thermometer. Beat with whip 5 Jumbo Egg Whites and 2 yolks until frothy. Add dash of salt or pinch of salt and 1 cup of milk (I use nonfat). Whip. Add a little at a time, 1 cup of white flour (whole wheat flour makes them heartier but not as wispy) whipping gently. Batter should have small lumps. Do NOT overbeat or they will be more like cake. Electric beaters overbeat so I use a whip. I use either Pam oil spray or I put on Canola oil with pastry brush coating inside and top of cups or pan. Fill the cups (1/2 full) or popover pan with lip (3/4 full) and put in 450 degree oven for up to 20 minutes (popover pan) or 15 minutes for cups only 1/2 full. If viewing window check that popovers are not too dark. If you open door for more than a second, popovers may fall. Turn temp to 350 and leave in 15-20 minutes depending on how dark they are. Remove when done. Popovers should easily come out of pan or cups. Serving warm is how I like them best, but leftover popovers can be kept in sealed bag in refrigerator and heated in toaster oven, NOT microwave if want firm popovers. Enjoy!

Here is my chili recipe - I cook veggies first in canola oil until tender then add other ingredients and simmer for a couple hours on low heat. Here is the recipe

Simple Chili

Saute 10 minutes in pan with oil covering the bottom one 8-12 oz package of frozen diced onions and

One 8-12 oz package of precut or shredded carrots

Add 1 - 15 ounce cans of tomato sauce or crushed tomatoes

Add 1 - 15 ounce cans of cooked beans (drain the fluid first)

2 cups of water or use the fluid from beans up to 2 cups

1 pound of cooked hamburg or soy sausage or any meat substitute or 1/4 inch cubes of tofu preferably Firm or Extra firm

2 to 3 tbsp of Chili Powder depending on how hot you want it

1 tbsp Cumin (optional)

1 Tbsp Garlic Powder

2 Tbsp of Onion Powder

Cayenne to taste if not spicy enough

Simmer on low heat or in crock pot stirring every 20 minutes if possible for an hour

Salt to taste (may not need) taste first

Candied Sweet and Spicy Bacon, you need a dehydrator. Fantastic! The smell alone makes it worth making!

Prep: 12 hours 10 minutes

Dehydrate: 6 hours

10 strips of bacon cut in half. 3 tablespoons soy sauce, 3 tablespoons brown sugar, 2 tablespoons garlic chili sauce, 2 teaspoons sesame oil, 2 teaspoons mirin (rice wine vinegar).

Combine all ingredients into a bowl until well mixed. Place the cut bacon and marinade into a sealable plastic bag mix well. Marinate in the fridge for 12 hours or overnight. Place the bacon evenly between the deydrator trays. Dry at 165 degrees for 6 hours or until done.

Also google japanese pancakes these too go great together!

Vegan Mousse Au Chocolat 😋

1 package (340 grams-12 ounces) organic silken tofu at room temperature, drained (this is the soft tofu)

3 TBsp Cocoa powder (I take Hershey's 100 % cacao natural unsweetened 1 % fat)

5 portion packets stevia sweetener or any sweetener you like

Mix well by hand or with blender

Optional: Top with berries or any fruit you like and a Little chocolate syrup

That's it 😁 - Enjoy

Ami's Crackers

2/3 cup of whole wheat flour

1/3 cup of white flour (or also whole wheat flour)

1/3 cup of lentil flour

2 TBsp of seeds (example chia) (optional)

1/2 tsp baking powder

1/4 tsp or less salt (optional)

optional spices: I use 1/4 tsp cayenne pepper, 1/2 tsp majoram/thympe mix

1 cup of water (or more)

Mix all together thoroughly to get a very smooth paste which can be easily spread on a lined baking sheet (18 x 13)

Bake at abt. 200 C (400 F) for about 25 minutes. Test if middle part is crispy, if not bake a little longer or just leave dough in switched off oven until cool down.

You can now break them into pieces and enjoy as snack in between or with a meal.

If you have any ideas for modification of this recipie please share here

@soulsings

Soul, I bet those are some really tasty blueberry pancakes! Intresting ingredients!

@soulsings

Soul, I bet those are some really tasty blueberry pancakes! Intresting ingredients!

Making dark chocolate

Hi everyone, this is not a special recipie, actually very basic but I thought I share it with you so those who can't take any diary products like milk or simply prefer sugar free chocolate can do their own treat. Having a small piece every night provided health conditions allow it, can be healthy.

So, here we go

4 TB of dark, 100 % natural and unsweetened, preferably cholesterol free chocolate powder
Stevia sweetener powder to taste
Enough organic coconut oil to make a thick but still liquid paste

Mix

Pour into icecube trays (the ones for very small ice cubes or simply poor on a freezer proof plate) , freeze for 30 min.
et voila

You can keep chocolate in fridge after freezing.