Quick Mix – Muffins

Source: Diet for a Small Planet
Date: December 27, 2017
Yield: approximately 2 quarts mix, 1 dozen muffins
Time needed: 25 minutes

Several of my cookbooks have a recipe for a baking mix which can used to make pancakes, waffles, muffins, biscuits, etc. in a jiffy.  Quick Mix is one of these.  Of course, a well-prepared cook would have made the mix a week or more ago and just need to reach into the fridge for it.  Bulk food sections often have similar commercial mixes. But if you would like to make your own, here is the recipe. The soy flour, instant dry milk and wheat germ make this a protein-packed mix.

I found the plain basic muffins rather tasteless and regretted that I had not tried one of the optional additions.

Quick Mix

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Cashew Cheddar Cheeze Sauce or Spread

Source: Ecological Cooking
Date tried: June 9, 2012
Yield: 3 cups
Time needed:  About 5 minutes

Today I am making the Spread version of this recipe.

A word about this recipe.  I LOVE cheese.  Probably the single reason I have not adopted a 100% vegan diet myself is my love of cheese.  And I love good cheese.  I have tried substitutes and always found them wanting.

This is the one and only “cheeze” sauce I have ever tried that I really like!  It’s great! I love it! It really does have a cheesy flavour without the cheese.  The spread doesn’t quite come off as cheese spread.  The tahini taste is too distinctive.  Nevertheless, it is a really, really good spread.  So try either as needed, even if you too are a cheese lover who never thought any sort of substitute could satisfy.

Cheeze Spread

Cashew Cheddar Cheeze Sauce or Spread
½ cup raw cashews
1 cup water

2 whole pimientos, drained and cut into large pieces (about 1 cup)
½ tsp. salt
½ tsp. Vegesal
2 ½ tsp. onion powder
4 Tbsp. nutritional yeast
1 cup vegetable oil or 2 cups tahini
1/3 to ¾ cup lemon juice to taste

For sauce: Blend together all ingredients except oil and lemon juice.
When mix is very smooth, begin adding oil VERY SLOWLY while processing to thicken.
Add lemon juice and blend briefly.

For spread: Blend together the same ingredients as for sauce.
Then remove mix to a bowl and add tahini in by hand.
Add just enough to get the consistency you like.

Both sauce and spread keep well in fridge and may be frozen for long-term storage.

Pancake, Waffle or Camping Bread Mix

Source: Recipes for a Small Planet
Date tried: July 12, 2013
Yield: 6 ½ cups
Time needed: less than 10 minutes

Baking mixes are always handy.  Here is a high-protein mix for using at home or while camping whether you want pancakes, waffles or bread.

Pancakes from RSP mixPancake, Waffle or Camping Bread Mix
4 cups whole wheat flour
1 cup soy flour
2 Tbsp. baking powder
1 Tbsp. salt
½ cup non-instant dry milk (or 2/3 cup instant dry milk)

Stir these ingredients together and store in a tightly-covered jar or can.  Pack into a plastic bag for camping.

To use, take 1½ cups of this mix and add:
1-2 eggs (or powdered eggs)
2 Tbsp. oil
2 Tbsp. honey (or sugar)
Water or milk to bring batter to desired consistency.

Water and powdered eggs alone will produce a good campfire bread.
Use the oil and honey as well for pancakes or waffles.  A thicker batter makes good pancakes, a thinner batter is best for waffles.

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