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.
Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation
Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)
Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.
Spicy Mixed Bean Salad