Cupboard Cooking

Hummus with beets, turnips, celery and Italian bread.
For the chocolate cake mix, I used Bob’s egg replacer, but you could also substitute 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder, (NOT soda), per egg.
I frosted a few cupcakes, but left some plain for that total “chocolate” taste.

10 thoughts on “Cupboard Cooking

  1. We always make hummus using tahini. How interesting that it can be left out if necessary, and I would never have thought of substituting peanut butter!
    You mention an interesting egg substitute (oil, water and baking powder). Currently, here baking powder is in short supply (along with flours and yeast). I sometimes use ground linseeds (flax seeds) mixed with water as an egg replacer for baking and it works well if not too many eggs are required.

    1. It’s amazing what you can come up with if “need be”. 😉 Hope you are as well as can be. We are tucked in here in Massachusetts, just starting to come in to the peak time. We have plenty of provisions for a few weeks if need be. We always ate a lot of vegetarian meals anyway, but we are really experimenting lately. And most of what we are making is delicious. I think my newly expanded vegetarian meal ideas will serve me well after this is over. Thinking of you–Julie

      1. Thanks Julie. Yes, we are experimenting too food-wise and I am picking herbs and leaves in the garden that I often neglect, so as to get something fresh. We are doing okay thanks. There is a very long road ahead, so constantly having to amend how to approach the ongoing crisis mentally and emotionally.
        This is such a strange way to be united across continents isn’t it? Thinking of you too.

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