modified from:

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
1 onion, quartered
4 large eggs
1 teaspoon fine-grain sea salt
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 cup chick pea flower
1/2 cup cashews
1 cup toasted whole-grain bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Process the cashews in a food processor and set aside

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in. Pulse the onions a few times in a food processor. Add the garbanzos. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a stand mixer and stir in the eggs, cashews, and seasoning. Add the breadcrumbs and chick pea flower, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into patties, or six larger patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Consider baking to make sure the eggs are cooked.  Remove from the skillet and cool on a wire rack while you cook the remaining patties.


Adapted from


2 Cans of chopped beets
1/2 cup brown rice (not cooked)
1 medium yellow onion, diced small
3 to 4 cloves garlic, minced
2 tablespoons cider vinegar
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
2 to 3 teaspoons smoked paprika, to taste
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
3 large egg

1 Cup Chickpea flour

1/4 Cup oats
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Cook the rice: Rice cookers, they’re great!

Begin sautéing the onions while cooking the rice: Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool (wine may have worked better).

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Drain and attempt to dry the beets:

Combine the veggie burger mix: Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the chick pea flour, oats, and eggs, and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

Shape the burgers: When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Cook the burgers: Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low, or throw those bad boys in a oven at 350F. Cook for a few more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.

Saturn is up, so is mars.  I’m making up an astrolgical reading that imagines that now is a good time to bake BARS

Base recipe from

I changed it to

makes 1/2 pan

1/4 C almonds

1/4 C chashews

1/2 C oats

1/4 unsweetend shredded coconut

9-10 dates

~1/2 C water


A blue berry flavored

1/4 C blueberries, dried

1 scoop vanilla protein powder

1tsp vanilla


B peanut butter chocolate chip

1/4 C crunchy peanut butter

1 scoop chocolate protein powder

1 tsp cocoa

1/4 C chocolate chips


  • Preheat oven to 325.
  • Grind up the oats and almonds in the food processor.
  • When they have a crumbly consistency, add the dates and coconut and other stuff
  • Lastly add the water slowly as you pulse the ingredients together until a batter forms. It will be thick and sticky.
  • Line an 8X8 pan with parchment paper (good advice) leaving enough paper sticking out on each side so you will be able to lift the whole thing out when done.
  • Working carefully, spread batter evenly out to all the sides.
  • Press mixture down with a spatula to get it firm.
  • Bake in the oven for about 20 minutes.
  • Let cool completely before removing intact.

I’m currently editing this by adding flour and eggs


      • One 15 oz can chickpeas, thoroughly drained in a strainer
      • 2 tablespoons butter
        • ½ cup chunky peanut butter
      • 1/4 cup honey
    • 1/4 cup brown sugar
      • 3 tsp vanilla extract
      • 2 tsp almond extract
      • 1 tsp cinnamon
      • 1/4 teaspoon kosher salt
      • Heaping 1/3 cup oats
      • Heaping 1/3 cup sliced almonds
      • ¼ cup packed cranberries
        •1/3 cup flour


    • 2 egg whites

silicon mat

    (very important)

While the chickpeas are draining, roast the almonds in a skillet over medium/low heat, stirring and tossing frequently, until the almonds are fragrant and start to brown. Remove from heat, and slide the almonds into a small bowl. Mash the chickpeas and olive oil together with a stand mixer until you no longer see any solid pieces of chickpea. Add the honey, peanut butter, vanilla, both extracts, baking powder, and salt to the chickpea paste, and blend with a mixer on high speed for about five minutes, scraping the sides of the bowl every minute or so, until the batter looks like chunky peanut butter and starts sticking together. Toss in the oats, toasted almonds, and raisins, and fold into the batter with a rubber spatula until everything is just mixed. Cover the dough with plastic wrap and refrigerate until the dough is chilled and firm, at least 30 minutes and up to several hours. Preheat the oven to 350º. Using a tablespoon-size soupspoon, scoop the dough by the heaping spoonful, and, using a second spoon, scrape onto the parchment (you don’t need to allow a lot of space on the sheet between cookies, as they don’t spread much while baking). Bake for 20 minutes, or until the tips and edges of the cookies become dark golden brown. If they look a bit like they’ve burned, it’s okay, for some reason they don’t taste burned even when they are, don’t ask me why. Cool on a wire rack. For best results, once cooled, seal in an airtight container and keep refrigerated.

Jupiter’s moons were out for show

I halved the following


I used lemon extract


Lemon Cupcakes

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g)granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk (cow, almond, soy)
  • zest + fresh juice of two medium lemons

Fluffy Vanilla Buttercream

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners’) sugar
  • 1/4 cup (60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, to taste
  • additional lemon zest for decoration, if desired


Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.

Using a handheld or stand mixer, beat the butter and sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Set aside.

In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the milk, lemon zest, and lemon juice. Mix until just combined, do not overmix.

Pour batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3-4 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add more salt if frosting is too sweet. Frost cooled cupcakes. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.

Makes 12 cupcakes. Store cupcakes in an airtight container at room temperature for 1 day and then in the refrigerator for up to 4 days.

*Heavy cream is highly recommended over milk or half-and-half for the frosting to obtain the creamiest, fluffiest texture.


1C cup2C sugar (3/2 C brown 1/2 white)

4 eggs (or 6whites)

3C flour

1/2C cocoa1t baking powder

2t baking soda

2C sour cream

2t vanilla

2C chocolate chips

Alternate sour cream and dry ingridients ~1C each at a time

45min @ 350

Easy Penuche Icing, from Grahm

Use to frost cake layers. Adapted from “The New York Times Cook Book, Revised Ed.” by Craig Claiborne.

1/4 lb. butter
1 c brown sugar
1/4 c whole milk
1 3/4 to 2 c sifted powdered sugar

Melt butter in a saucepan, add the sugar and boil, stirring, over low heat 2 minutes. Add the milk and return to a boil, stirring constantly. Cool to lukewarm. Gradually add the powdered sugar. Place the pan in a bowl of ice water and stir until the icing is thick enough to spread.