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Cupboard Cooking

Continuing my stay-at-home explorations in the kitchen, I now head to my cupboard to find ingredients, instead of going to the grocery store. Canned garbanzo beans, peanut butter and bottled lemon juice combined for a smooth, zesty hummus. I didn’t miss the tahini or fresh lemon.

I used egg replacer in my chocolate cake mix, and saved the real eggs for Easter. Replacing the oil with Greek yogurt led to a dense, moist batch of cupcakes.

ttps://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
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.

About the author jmankowsky

I live in Central Massachusetts in the United States--a wonderful area for nature, art and culture. Using a compact camera, I celebrate daily life found here in a variety of local landscapes throughout the changing seasons.

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10 Comments

  1. Superb and such a yummy presentation.

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    1. Thanks so much! I am surely expanding my cooking repertoire these days. Hope you are safe and well!

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      1. Welcome and yes all safe and even I am trying some nice recipes staying quarantined at home. Stay safe 🙏🙏🙏

        Liked by 1 person

  2. 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.

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    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

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      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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  3. Yum! Everything looks delicious!

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  4. That all looks so nice 🙂 I actually prefer a little platter like the one above to a main meal most of the time, thank you for the lovely inspiration x

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    1. Thanks so much for visiting!

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