Real Cheese is the ultimate fermented food

 my home fermenter's instructable  https://www.instructables.com/How-to-Cook-Without-Recipes/

                          

                           

                    pre pressed curds with dry Dill weed mixed in

   pressed curds

 pressing curds

soft curds are hard to balance weights on

 unless they are dry from washing out the whey

drying curds 

Nut Cheese

https://www.furtherfood.com/recipe/

• Soak and ferment nuts in chlorine free water and clean jar [a few drops of sauerkraut brine can start the ferment fast; do not use more than a teaspoon]. Kosher salt [about 3 tbsp per quart of water] for 2 to 6 days [or possibly longer in cold weather] until the ferment has a sharp odor [not a putrid bad odor].
• Poor out the brine water. Add yeast flakes, miso, garlic [pressed] lemon juice, tarragon [or other herbs] olive oil, chopped olives? Ground Ginger is good, and even hot pepper sauce.
• Mill in powerful food processor [450 watts or so] use spatula to keep pushing down the pulp to create a smooth paste. A blender will need more liquid, so you may need to strain some out. Find a tofu/cheese press on the internet.
• Place in jars and refrigerate. If you have live lacto-bacteria in it and plenty of salt you won't need to refrigerate [in hot weather it may need a little vinegar or more hot pepper]. Do not tighten the lid, the gas needs to force it's way out.
• I believe that this can be made with much less salt if you ferment the nuts in a sterilized container, like a pressure cooker that has been cooking beans. And leave out the Miso. Then keep the cheese cold.

https://www.instructables.com/id/How-to-Cook-Without-Recipes/

Garden Burgers

    

https://minimalistbaker.com/
easy-grillable-veggie-burgers/

How-to-Reverse-Heart-Disease-and-Diabetes

The only rule here is to keep the mixture dry enough to fry. Add coconut or almond flour at the end. And be aware that coconut four soaks up way more moisture than almond flour.

• Oil [small amount for the pan]
• Onion, diced
• Garlic, pressed
• Carrot, [finely diced/ shredded]
• Bell pepper, diced
• Soy sauce or Umi Vinegar (brine) or other salt.
• Small amount of Molasses? [optional]
• Almond flour or Coconut flour [to soak up moisture]
• Tomato paste or Sauce
• Almond butter [or peanut butter]
• Black beans [cooked until soft]
• ground Cumin
• Oregano
• Smoked Paprika or Liquid Smoke
• Tempeh [crumbled]

Potato starch and coconut oil will help make a good tasting bean burger.
How to thicken a bean burger:
They will thicken more after it cooks but there are several things that can help; baking is the best.

• Wheat gluten Seitan [the best plant protein]
• Yam and Xanthan gums [to hold it together]
• TVP [textured soy protein] excellent for “Sloppy Joe's”.
• quick cook oats
• wheat gluten
• coconut flour [absorbs the most moisture]
• tapioca flour?
• potato starch [excellent for fried burgers]

If you can't cook without measurements, it is time for you to learn. Or find a recipe' and go to a store to buy what you don't have.

Coconut flour crackers with almond etc

https://www.eatingbirdfood.com/3-ingredient
-homemade-almond-crackers/

Coconut flour crackers
1 cup coconut flour [soaks up a lot of liquid so don't rely on measurements; add liquid to dry then stir and find out for your self how much it takes to make a batter]
2-3 eggs or tapioca starch [think about it]
¼ c ground flax seed or psyllium seed husk [for more fiber]
3-4 tbsp olive oil or coconut oil [add liquid oils last to a dry-ish batter after the other liquid has been absorbed]
Bake at 400 degrees F. [204c] 10 minutes?

Peanut sauce

Stop! This does not need sweetener! The original peanut sauce did not have sweetener, Don't use it! The corporate world wants you to eat sugar to addict you to their products!

This is a sweet n' sour sauce. [Sweet, Sour (lemon) and Salt]

Part one:

• Peanut butter or 
• Peanut meal [can be cooked in water to thicken]
• almond butter [naturally sweet]
• olive oil
• toasted sesame oil [excellent taste]

Part two:

• coconut milk? [warning some of this has too much sweetener, so this should be most sweetener used! Don't use consintrated sweeteners!]
• soy sauce or umiboshi vinegar (salt)
• cider Vinegar?
• Lemon/ Lime juice [naturaly sweet] this is the best!
• Tamarind sour like lemons 
• Galangal simular to hot spicy ginger
• red pepper flakes dry (very small amounts)
• garlic (pressed)
• spices (coriander [naturaly sweet], cumin?)
• toasted fenugreek has a maple like flavor.
• Ginger fresh grated
• Chives or green onions
• lemon grass??

This is for the Injera, not traditional but it works. Also very good on quinoa, rice etc.

Zen and the art of Quiche

You do not need a crust, but it can be nice to eat.

• Coconut flour (or pastry four) mixed with butter and pressed in to a pan works good. Toast it a bit before adding the egg mixture. AND DRAIN THE SPINACH AS MUCH AS POSSIBLE BEFORE ADDING.

All I do is steam a bunch of spinach or open a can of spinach is much easier. mix in eggs and crumbled or shredded cheese (or add to the top) in a large bowel. Then bake to melt the cheese and cook the eggs. See my Wok-oven above, use a very low flame.

• Eggs (you don't need a recipé to tell you how many eggs to use)
  
• Spinach (canned or fresh)
  
• Cheese this is actually optional, but not for me (I like strong cheese because the flavor goes farther with less cholesterol) Blue cheese or Feta is best.
  
• Dried Tomatoes if you have a food drier.
  
• Mushrooms (sauteed in vinegar and oil)
  
• Leeks or Onions (caramelized in oil)
  
• Herbs like oregano or basil
  

other ingredients that are not essential:

• I would never use cream but some people can eat anything.
• TVP “Bacon” bits work if you keep them dry-ish, sprinkle on top after baking.
• Nutmeg?
• Meat ??? (like crunchy fried bacon.) or Canadian bacon.

My oven stopped working a couple years ago so I built one out of a wok for stove top use, see pix above. Pie plate on an empty tuna can. And a little water in the bottom of the wok to make steam. Glass lids are not essential but they help. Go to the GoodWill store.

stove top oven

Good cooking has nothing to do with measurments

The art of food requires that most ingredients be optional unless other wise notated. There are certain ingredients that are affinity's to the main ingredient. Accurate measurement is NOT part of good cooking, don't waste time measuring ingredients!

If you cannot understand my recipe's because they are too simple, you have not been using enough green tea.