cooking

Cupboard Cooking

April 9, 2020

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.

Home Comforts

March 29, 2020

Here are some easy-to-make nutritious foods I’ve enjoyed preparing during my home-bound time. These offerings are meatless. I feel fortunate to have had these ingredients available locally.