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COLLARD GREENS RECIPES These collards recipes use mostly readily available and nutritious ingredients. Most of the ingredients are whole foods - vegetables, fruit, grain and grain flour, beans, nuts, seeds, and nut and seed butters. Flavor comes from the taste of fruits and vegetables together with sugar and salt to make gratifying and healthy food. Hardly any of the recipes use animal products except for several recipes that use mackerel. Some of the recipes can be prepared in 30 minutes or less, some take an hour. Almost all are for sinlge servings. Many require the use of a blender. A few typical recipes are given below. Under those few recipes is a PayPal emblem that you can use to purchase 50 more collard recipes for $2, if you choose to do so. The 50 recipes are in a text file that can be viewed in any word processing program including Notepad. That way it is easy to make changes to get the recipes to suit your taste. You can add notes, add other recipes - whatever. The search or find facility of a text editing program can be used to locate recipes that use a specific ingredient. If you have a computer in your kitchen, save the file on that computer and boot up the computer when you want to make a meal using collards and other nutritious whole foods. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Recipes For Garden Flavors - Collards Apple collard basil grain seed bean -- Fresh collards are blended with water, boiled, and the water discarded to reduce bitterness. The slaw is mixed with nut or seed butter, whole grain flour, chopped apple, and sugar. Finally, a teaspoon or so of powdered basil is mixed in to make a flavorful apple and collard slaw salad. 20071220ax
Squash collards grain bean and Tomato grain seed topping -- Collards, beans, and acorn or butternut squash are blended to make a batter. The batter is heated until firmed to a biscuit consistency. Tomato puree is mixed with nut or seed butter to make a sauce that is spread on the collard/bean/squash biscuit. 20071205
Bean biscuit and Apple collards seed grain -- Bean puree is heated to firm into a biscuit. The biscuit is spread with topping made from collard slaw, apple, chestnut flour, grain flour, and sugar. 20080109
Potato grain seed pea biscuit and tomato collards bell pepper topping -- A firm biscuit that is definitely tangy, moderately bittesweet, with mild spinach flavor. 20080329
Collards potato bean flax and Seed pate -- A soft, moist biscuit is made from collard slaw, whole grain flour, potato, and beans. Served in a separate dish is a pate made from chestnut flour, seed or nut butter, sugar and a pinch of salt. 20080222
Collards grain bean and Apple nut -- A biscuit made from blended collards, nut or seed butter, beans, and grain flour. Serve spread with topping made from apple, nut or seed butter, and sugar. 20070927
Apple collard basil grain seed bean: 20071220ax
3 ounces fresh collards
or 1 eighth cup dry collard powder
1 to 2 teaspoons basil powder, start with 1 half teaspoon, some basil
powder is much more flavorful
or 1 ounce watercress sprigs
or 1/2 ounce fresh parsley
or 1/2 ounce parsley puree or parsley pesto
or 1 tablespoon (1/8 ounce) parsley powder
1/8 cup raw sunflower seed butter
or 2 tablespoons nut or seed butter such as tahini
or 2 tablespoons packed sunflower seed meal plus 1 teaspoon canola oil
or 1/4 cup raw sunflower seeds
or 2 extra tablespoons whole wheat flour plus 2 extra teaspoons canola oil
2 teaspoons canola oil
1/8 cup dried beans
or 1/4 cup canned beans
or 1/8 cup fava bean flour
1 tablespoon whole wheat flour
2 teaspoon to 1 tablespoon sugar, according to taste
1 pinch salt,
1/6 apple (1 ounce)
or 1 ounce applesauce
or 1/2 teaspoon orange juice concentrate
If using dried whole beans:[ Into a metal pan put 1 eighth peas or beans and 3 quarters cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes. ] If using dry collard powder: [ Put 1/8 cup greens powder and 3/4 cup water into a microwaveable bowl. Heat in a 1000 watt microwave oven, in tall, uncovered container until fully boiling, about 2 minutes 10 seconds on full power and 4 minutes on 15 percent power. Liquid should begin to boil at end of full power. Or for a 600 watt oven 3 1/2 minutes full. A coffee press will have a finer mesh than a typical strainer. Use a very fine strainer or coffee press to remove liquid. If using a very fine strainer, use a bowl the same size and shape as the strainer to press most of the water from the greens slaw. If a fine strainer or press is not available, put a coffee filter in a regular strainer and use a bowl to press out the water. Put the greens pulp into a mixing bowl. ] If using fresh collard greens: Cut the greens into 1 inch or smaller pieces. Put the greens and 1 cup water into a large blender. Process until fine (about 30 seconds after mixture starts to flow). Put the greens puree into a deep bowl with sides a couple of inches above the level of the puree. Heat in a 1000 watt microwave oven for 4 minutes on full power, then 4 minutes on low (15 percent power). Strain away the liquid. Mix the puree with at least twice its volume of water. Strain away the liquid. Let the puree drain in the strainer for a few minutes. Press most of the water out of the greens slaw using a bowl about the same size and shape as the strainer. Or use a coffee press to remove most of the water from the greens. Or dump the puree onto a paper coffee filter. Gently squeeze out most of the water. If using pea or bean flour: [ Put into a microwaveable bowl: 1/8 cup pea flour and 1/8 cup water. Cover the container. Heat 1 minute on full power. ] Uncover and allow to cool for several minutes. If a 1- or 2-cup processor or 1-cup blender is available: [ Cut 1/6 (1 ounce) apple into 1/2 inch pieces. Into the processor or blender put: the greens slaw 1 ounce apple 1/8 cup sunflower seed butter 2 teaspoons oil (total counting oil in pesto, if used) 2 teaspoons sugar (add 1/2 teaspoon if apple is semi sweet, 1 teaspoon if apple is tart), 1 tablespoon water, or just enough to get mixture to circulate in the processor or blender Run until smooth, perhaps 2 to 3 minutes. ] If a 1- or 2-cup processor or 1-cup blender is not available: [ Cut 1/6 (1 ounce) apple into 1/4 inch pieces. Into a mixing bowl put: the greens slaw 1 ounce apple 1/8 cup sunflower seed butter 2 teaspoons oil (total counting oil in pesto, if used) 2 teaspoons sugar (add 1/2 teaspoon if apple is semi sweet, 1 teaspoon if apple is tart), 1 tablespoon water, or just enough to get mixture to circulate in the processor or blender Mix. ] Into a mixing bowl and/or portions bowl put: 1 to 3 teaspoons basil powder depending on strength of particular powder used 1 pinch salt 2 tablespoons whole wheat flour. Mix. If using bean or pea curd made from bean or pea flour: Cut the partially cooled pea curd into 1/4 inch pieces. Combine all ingredients and stir. Taste, if basil flavor is too weak add 1/2 teaspoon basil powder and stir. Repeat until preferred amount of basil flavor is achieved. If flavor is bitter, add 1 teaspoon sugar. Warm in microwave oven if desired, about 20 seconds. back to CONTENTS Squash collards grain bean and Tomato grain seed topping: 20071205
(requires a 1 cup blender or a 1 or 2 cup processor,
if using fresh tomato)
Squash collards grain bean cake ingredients:
2 ounces collard greens
or 2 ounces frozen cooked collard greens puree
2 ounces raw acorn squash
or 1 ounce butternut squash
1 teaspoon (.15 ounce) sugar
1/8 cup (.8 ounce) fava bean flour
or 1/8 cup dried beans
or 1 quarter cup canned beans
3 eighths cup water, if using blender
total (if using boiled beans) : 9.15 ounces, 7.4 ounces water
Tomato grain seed topping ingredients:
1 ounce tomato
or 1 ounce tomato puree
or 1/3 apple
or 2 ounces raw new potato plus 1/4 teaspoon
oj concentrate or 1/8 teaspoon lemon juice
1/8 cup (.6 ounce) whole corn flour
or 1/8 cup whole wheat flour
or 1/8 cup cornmeal plus 1/8 cup water
or 1/8 cup flax seed meal
1/8 cup tahini
or 1/4 cup packed California walnut meal
or 1/8 cup raw walnut butter
or 1/8 cup packed sunflower seed meal
or 1/3 cup raw sunflower seeds
or 1/8 cup raw sunflower seed butter
2 teaspoons sugar in topping
1 tablespoon canola oil (2 teaspoons this trial because using snflwr sds btr)
2 pinches salt
If using canned collard greens, not puree:Drain water from 3 ounces of greens. Process into a coarse puree. If necessary use just enough liquid from the can to get the puree to flow as it is processed. If using frozen collard puree and frozen lentil puree: Heat to thaw or process the frozen greens and frozen beans together into a slaw. If using frozen collard puree and frozen cooked kidney bean puree unthaw by heating in microwave for 30 seconds. If using cornmeal, heat 1/8 cup water to boiling, about 40 seconds. Add cornmeal to the water while the water is still very hot. If water is not completely absorbed and cornmeal softened in 20 seconds heat in mircowave for 10 to 15 seconds. If using fresh collards: Cut the collard leafs into 1 inch or smaller pieces. Put the collards and 3/4 cup water into a blender. Blend until smooth (about 30 seconds after mixture starts to flow). Put the collard puree into a deep bowl with sides 3 or 4 inches above the level of the puree. Heat in a 1000 watt microwave oven for 2 minutes 40 seconds on full power, then 4 minutes on low (15 percent power). Strain away the liquid. Mix the puree with twice its volume of water. Strain away the liquid. Put the puree onto a coffee filter paper. Gently squeeze out most of the water. Put the puree into a portion and/or mixing bowl. If using a 1- or 2-cup processor and bean flour or canned beans: [ Put into the bowl with the collard slaw: if using, 1/8 cup bean flour or 1 quarter cup canned beans, 1 teaspoon sugar, 1 pinch salt, and 3 tablespoons water. Mix. Remove seeds and skin from the acorn squash. Cut the squash into 1/2 inch pieces. Process the squash into a slaw. Put the squash into the bowl with the bean powder and collards. Mix. Spoon the mixture along the edge of a dinner plate. Smooth into a flat donut shape. If using bean flour and a 1000 watt microwave oven: Heat for 3 minutes 20 seconds. If using canned beans, heat for 4 minutes 30 seconds in a 1000 watt oven. ] If using a blender: [ Put into a 2-cup or larger blender: if using, 1 quarter cup canned beans plus 1 eighth cup water, if using, 1 quarter cup boiled beans with cooking water, 1 teaspoon sugar, 1 pinch salt, and 3 eighths cup water water. Run until smooth. Divide the batter equally into 3 4-inch diameter 1 cup microwaveable bowls. Place the bowls in a circle around the center of a microwave oven. If using canned beans: (not tested) Heat in a 1000 watt microwave oven for 8 minutes 20 seconds. If using boiled beans: Heat in a 1000 watt microwave oven for 9 minutes 20 seconds. ------------------------------------ Math: (for boiled beans) Add 5 seconds for oven to begin heating. Add 20 seconds to heat plate. To raise to boiling: 6-2/3 ounces X 20 seconds per ounce = 132 seconds. Dry weight is total weight minus water: 9.15 ounces - 7.4 = 1.7 ounces. Water to leave in: (25 parts water)/(75 parts dry weight) X (dry weight) = 1/3 X 1.7 = .6 ounce. Water to remove = total water minus water left in (7.4 - .6) = 6.8 ounces. Plus to evaporate excess water: 46 seconds per ounce X 6.8 ounces = 313 seconds. Heating time to replace heat lost to air during boiling: 313/60 minutes times 14 seconds per minutes = 73 seconds plus 73/60 X 14 = 17 seconds for a total of 90 seconds. Assume 1 ounce slaw containing 1.6 ounces water, boiled beans weight 2 ounces and contain 1.2 ounces water plus 1 ounce of cooking water, squash is 80 percent water, boiled beans have 1 ounce more water because cooking water is included. ------------------------------------ ] If using fresh tomato: [ Put into 1 cup blender or a 1 or 2 cup processor: 1 ounce tomato, 1/8 cup sunflower seed butter, 2 teaspoons oil, 2 teaspoon sugar, and 2 pinches salt. Run until desired smoothness is obtained, perhaps 1 minute. Add 1/8 cup corn flour. Run to mix, about 40 seconds. ] If using tomato puree: [ Put into a mixing bowl: 1 ounce tomato, 1/8 cup sunflower seed butter, 2 teaspoons oil, 2 teaspoon sugar, and 2 pinches salt. Mix. ] Spread the tomato/seed/grain mixture on the donut-shaped cake. Stir to mix. Makes a serving large enough for an entire light meal. Corn flour is available in some supermarkets serving Latino people. Sweetness and tang of tomato is prominentl add 3 ounces carrot back to CONTENTS Bean biscuit and Apple collards seed grain: 20080109
Bean biscuit ingredients: 1/8 cup fava bean flour or 1/8 cup dried beans or 1/4 cup canned beans 1 half pinch salt Apple collards seed grain ingredients: 1/6 (1 ounce) apple or 2 tablespoons applesauce or 1 teaspoon apple powder 3 ounces collard greens 1 tablespoon whole wheat flour 1/8 cup chestnut flour or 1 tablespoon nut or seed butter such as tahini or 1/8 cup packed walnut meal or 1/8 cup California walnuts or 1 tablespoon raw sunflower seed butter or 2 extra tablespoons whole wheat flour plus 1 extra tablespoon oil or 1/8 cup raw sunflower seeds 2 teaspoons olive or canola oil 1 teaspoon sugar, or to taste 1 half pinch saltIf using dried whole beans: [ Into a metal pan put 1 eighth peas or beans and 3 quarters cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes. ] Cut 3 ounces collard leaves into 1 inch pieces. Put the collards blender. Add 1 cup water. Process into a slaw. Process 30 seconds after mixture starts to fully flow. Put the collards slurry into a microwaveable deep bowl. Heat, uncovered, 4 minutes on full power, then 4 minutes on low. Set the hot container in a pan of cold water to cool for a few minutes. Drain the water from the collards by pouring into a fine strainer. Rinse the collard slaw by mixing with about 2 cup of water and pouring through the strainer again. Pour mixture into strainer. Let the collards slaw drain for a couple of minutes. Press most of the water out of the greens using a bowl that is about the same size and shape as the strainer. Or use a coffee press to remove most of the water from the greens. Or put the greens onto a paper coffee filter, bring the filter around the puree, and gently squeeze out most of the water. Put the greens into a mixing bowl. If using bean flour: [ Put 1/8 cup bean powder, 1/8 cup water, and 1/2 pinch salt into a mixing container. Mix. Spread the bean mixture on a plate. Form a 2 inch hole at the center to encourage even heating. Heat, covered, for 1 minutes 40 seconds in a 1000 watt microwave oven. --------------------------------------- 2 ounces X 20 plus 20 losses plus 40 X 1 ounce moisture --------------------------------------- ] Put into mixing bowl with the greens: if using, 1 teaspoon apple powder 1 tablespoon raw chestnut flour 2 teaspoons olive or canola oil 1 tablespoon wheat flour 1 teaspoon sugar, or to taste 1/2 pinch salt If using fresh apple: [ Chop 1 ounce apple into 1/4 inch pieces. Either add the chopped apple to the greens/grain/seed mixture or process as follows: Put the apple and 2 tablespoons water into a 1 cup processor or blender. Run until smooth, about 1 minute. Add the apple slurry to the mixing bowl with the greens/seed mixture. ] If using applesauce, add 2 tablespoons applesauce to the greens/grain/seed mixture. If using canned or boiled beans, add them to the other ingredients. Mix until uniform. If bean flour was made into a biscuit ring: [ To make the cake easier to eat, cut the cake loose from the plate using a knife or spatula. Spread the greens mixture on the donut shaped cake. If desired, warm in a microwave oven for 20 to 30 seconds. Cut with a knife to eat. ] With a small side of fruit, makes a light breakfast. For a large breakfast use a large serving of fruit or have a side of fruit and a side of vegetable. Tastes a little like coconut. back to CONTENTS Potato grain seed pea biscuit and Tomato collards bell pepper topping: 20080329
prep time 44 minutes
Potato grain seed pea biscuit ingredients:
2 ounces fresh potato
1 eighth cup dried split peas
or 1/8 cup pea flour
plus 1 eighth cup water
or 1 quarter cup canned peas, do not boil
or 1 quarter cup frozen peas, need not boil
1/8 cup (.6 ounce) whole grain flour
1 tablespoon unroasted chestnut flour
1 tablespoon nut or seed butter such as tahini
or 1/8 cup sunflower seeds
1 teaspoon (.15 ounce) sugar in cake
1 half cup water
total: 9.4 ounces, 6.6 ounces water
Tomato collard bell pepper topping ingredients:
3 ounces fresh collards
1 ounce tomato
or 1/2 teaspoon tomato powder
3 ounces red, yellow, or orange bell pepper
or 1 tablespoon powdered red or yellow bell pepper
1 tablespoon nut or seed butter such as tahini
or 1/8 cup sunflower seeds
plus 2 teaspoons oil,
1 tablespoon sugar
1/8 teaspoon salt
Remove peel from potato to yield 2 ounces.
Cut potato into 1 quarter inch thick slices. Put the potato and 5 eighths cup water into a metal pan. If using dried split peas: [ Put 1 eighth cup split peas and 1 eighth cup water into the pan with the potatoes. ] Heat the potatoes (and split peas) until boiling on a cooktop, reduce heat to low, cover, heat 30 minutes. If using collards powder: [ Put 1/8 cup collard powder and 3/4 cup water into a microwaveable bowl. Heat in a 1000 watt microwave oven for 2 minutes and 10 seconds, watch for boil over last 30 seconds. ] If using fresh collards: [ Cut the collard leafs into 1 inch or smaller pieces. Put the collards into a blender. Add 1 cup water. Run until almost smooth, about 30 seconds after full flow begins. Put the collard puree into a deep bowl with sides 3 or 4 inches above the level of the puree. Heat in a 1000 watt microwave oven for 4 minutes on full power. ] Then heat the collard slurry 4 minutes on low (15 percent power). Start the topping: If using fresh bell pepper: [ Remove stem end and seeds from bell pepper. Cut 3 ounces bell pepper into 3/8 inch pieces. Put the bell pepper and 1 teaspoon water into a microwaveable bowl. Heat, covered, for 1 minute 20 seconds (1 minute and 50 seconds if frozen) on high, then 4 minutes on low (15 percent) power. Set the hot bowl in a pan of cold water to cool for a couple of minutes. ] If using powdered bell pepper: [ Put 1 tablespoon bell pepper powder and 3 tablespoons water into a large, tall microwaveable mug and stir. (about a 16 ounce mug works well) Heat, covered, for 1 minute on high, then 6 minutes on low (15 percent) power. Set the hot bowl in a pan of cold water to cool for a couple of minutes. ] Into a two cup food processor or blender put: 1 ounce tomato, 1 tablespoon tahini, 2 teaspoons sugar, and 1/8 teaspoon plus a pinch salt. Add the partially cooled bell pepper to the processor. Blend until desired smoothness is achieved, perhaps 3 minutes. Into a 2-cup or larger blender put: 1 teaspoon oil, 1 teaspoon sugar 1 tablespoon chestnut flour, 2 tablespoons sunflower seed, and 1 half cup water. When the potato/peas are done heating, set the pan in cold water for a couple of minutes to cool so heat does not damage blender. Put the potato/peas and heating water into the blender. Run until smooth, about 4 minutes. Add 2 tablespoons grain flour and run until well mixed, about 1 minute. Divide the batter equally into 2 4-inch diameter 1-cup bowl. Place the bowls opposite each other across the center of a microwave oven. Heat until firm, 9 minutes 10 seconds in a 1000 watt oven. -------------------------------------- Math: Add 5 seconds for oven to begin heating. Add 20 seconds to heat plate. To raise to boiling: 9.4 ounces X 20 seconds per ounce = 188 seconds. Dry weight is total weight minus water: (9.4 ounces - 6.6 ounces) = 2.8 ounces. Water to leave in is (20 parts water)/(80 parts dry weight) X (dry weight) = 1/4 X 2.8 = .7 ounce. Water to remove is total water minus water left in (6.6 - .7) = 5.9 ounces. Plus to evaporate excess water: 46 seconds per ounce X 5.9 ounce water = 271 seconds. Plus to replace heat conducted to air during boiling: 271/60 minutes X 12 seconds per minute = 54 seconds plus 54/60 X 12 = 11 for a total of 65 seconds. Assume beans absorb 125 percent of their dry weight when boiled, potato is 80 percent water, 1 ounce of water evaporates when heating potato/peas. about 12 seconds of heating is required to replace heat lost in 1 minute of boiling in microwave oven. -------------------------------------- Let the cake cool for a few minutes. Continue working on the topping: When the collard slurry is done heating, strain away the liquid. Mix the puree with at least twice its volume of water. Strain away the liquid. Use a a bowl the same size and shape as the strainer to press most of the water out of the greens. If using a 2 cup processor, add the greens slaw to the processor with the bell pepper and tomato. Run until mixed and smooth as desired, perhaps 2 minutes. If using a 1 cup processor, put the processor contents into the mixing bowl with the greens slaw and mix. Spread the topping on the potato grain pea biscuits. If desired warm in a microwave oven for 20 to 40 seconds. Greens/bell pepper/tomato pesto, has an unusual almost barbeque flavor. back to CONTENTS Collards potato bean flax and Seed pate: 20080222
Collard potato grain bean biscuit ingredients: 3 ounces collard greens 1 ounce raw potato 1 tablespoon whole grain flour 1/8 cup dried beans or 1/8 cup fava bean flour or 1 quarter cup canned beans 2 teaspoon oil 1 pinch salt 1 teaspoon honey Seed pate ingredients: 2 tablespoons raw sunflower seed butter or 1/8 cup nut or seed butter such as tahini 3 tablespoon unroasted mild chestnut flour or 1 tablespoon strong flavored chestnut flour 2 teaspoons sugar, or to taste 1 pinch salt 1 tablespoon whole wheat flour or 1/8 cup cornmeal plus 1/8 cup water or 1 tablespoon whole corn flour 2 tablespoons waterIf using dried whole beans: [ Into a metal pan put 1 eighth beans and 3 quarters cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes. ] Cut 3 ounces collards into 1 inch pieces. Put the collards into a blender with 1-1/4 cup water. Process for 40 seconds after flow begins. Put the collards slurry into a microwaveable bowl. Heat slurry on full power until fully boiling, about 4 minutes 30 seconds, then heat on low for 4 minutes. Pour into a wire mesh strainer to get rid of liquid. Mix the puree with twice its volume of water. Strain away the liquid. Use a bowl the same size and shape as the strainer to press most of the liquid out of the greens slaw. Or put the puree onto a coffee filter. Gather the edge of the filter paper upward and together. Gently squeeze out most of the water. Put the puree into a mixing bowl. Yield is about 2 ounces slaw. If using potato: [ Remove peel from potato to yield 1 ounce. Cut the potato into 1 quarter inch thick slices. Put the potato and 5 eighths cup water into a metal pan. Heat on a cooktop until boiling, reduce heat to low, cover, heat 30 minutes. ] Put into a 2-cup or larger blender: the greens, if using, 1/8 cup fava bean flour plus 1 quarter cup water, if using 1 quarter cup canned peas or beans plus 1 eighth cup water if using, 1 eighth cup peanuts plus 1 quarter cup water 1 tablespoon whole grain flour 2 teaspoons canola oil 1 teaspoon sugar 2 pinches salt. If boiling potato, when the potato is done heating, set the pan in cold water to cool for a couple of minutes so heat does not damage the blender. Add the potato and cooking water to the blender. If boiling beans: [ When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender. Add the beans to the blender. ] Run the blender until smooth, about 4 to 5 minutes. Either: [ 1. Put the batter into an 8- or 9-inch bundt pan. ] Or: [ 2. Place a 4-inch diameter round casserole dish or similar utensil at the center of a 9-inch diameter glass piepan. Place the batter in the space around the center utensil. ] Or: [ 3. Divide the batter equally into 3 4-inch diameter bowls. place the bowls in a circle around the center of a microwave oven. [ Heat until firm, 11 minutes 40 seconds in a 1000 watt microwave oven or 17 minutes 30 seconds in a 600 watt oven. -------------------------------------- Math: Add 5 seconds for oven to begin heating. Add 20 seconds to heat plate. To raise to boiling: 10.7 ounces X 20 seconds per ounce = 214 seconds. Dry weight is total weight minus water: (10.7 ounces - 8.4 ounces) = 2.3 ounces. Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) = 1/3 X 2.3 = .8 ounce. Water to remove is total water minus water left in (8.4 - .8) = 7.6 ounces. Plus to evaporate excess water: 46 seconds per ounce X 7.6 ounce water = 350 seconds. Plus to replace heat conducted to air during boiling: 350/60 minutes X 15 seconds per minute = 89 seconds plus 88/60 X 15 = 22 for a total of 110 seconds. Assume potato is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water, beans absorb 125 percent of their dry weight when boiled, pototoes loose 1 ounce water when boiled 30 minutes, beans loose 1 ounce water every 20 minutes of boiling. -------------------------------------- If the cake is not firm as desired heat another 40 seconds. Let the cake cool and firm for a few minutes. Into a mixing bowl put: 2 tablespoons non roasted sunflower seed butter, 3 tablespoons mild chestnut flour, or 1 tablespoon strong flavored chestnut flour, 2 teaspoons sugar, 2 tablespoons water, and 1 pinch salt. Mix until uniform. Put the mixture in a small bowl covered with a saucer and heat 2 minutes 20 seconds (1000 watt oven). -------------------------------------------- Math: Add 5 seconds for oven to begin heating. Add 15 seconds to heat container. To raise to boiling: 2.9 ounce X 20 seconds per ounce = 58 seconds. To evaporate water: 46 seconds per ounce X 1 ounce water = 46 seconds. To replace heat conducted to air during boiling: 46 seconds/60 seconds per minute times 12 seconds per minute = 9 seconds. --------------------------------------------- With a small piece of fruit, makes enough for a light meal. With a side of fruit and a side of vegetable such as green beans, makes enough for a large meal. back to CONTENTS Collards grain bean and Apple nut: 20070927
3 ounces collard greens, 2 ounces after leaching, straining
or 3 ounces frozen cooked collard greens puree
1/8 cup (.6 ounces) whole wheat flour
or 1/8 cup cornmeal
or 1/8 cup whole corn flour
or 1/8 cup flax seed meal
1/8 cup dried beans
or 1/4 cup canned beans
or 1/8 cup fava bean flour
1 tablespoon (.5 ounce) nut or seed butter such as tahini
or 1 tablespoon (.5 ounce) olive or canola oil
2 teaspoons (.3 ounce) sugar
1/8 teaspoon (4 pinches) salt
total: 9.4 ounce, 6.6 ounces water (includes water added)
Apple nut topping:
1/2 (3 ounces) apple
or 3 ounces applesauce
or 3 ounces pear
or 2 ounces tomato
or 2 ounces raw new potato plus 1/4 teaspoon oj concentrate or 1/8
teaspoon lemon juice
1/8 cup nut or seed butter such as tahini
or 1/4 cup packed California walnut meal
or 1/4 cup walnuts
or 1/8 cup plus 1 tablespoon sunflower seed meal
1 teaspoon sugar, or to taste
If using dried whole beans:[ Into a metal pan put 1 eighth peas or beans and 3 quarters cup water. Heat on a cooktop until boiling, reduce heat to low, cover, heat 1 hour 20 minutes. ] If using canned collard greens, not puree: Drain water from 3 ounces of greens. Process into a coarse puree. If necessary use just enough liquid from the can to get the puree to flow as it is processed. Cut the collards into 1 inch pieces. Put the collards into the blender. Add 1/2 cup water. Process until mixture starts to flow and then another 5 seconds. Put the collard slaw into a container such as a deep bowl with sides 3 or 4 inches higher than the level of the puree. Heat in a 1000 watt microwave oven, in a small, uncovered container for 2 minutes 40 seconds on full power and 4 minutes on 15 percent power (low power), liquid should begin to boil at end of full power cycle. Or for a 600 watt oven 2 1/2 minutes full and 4 minutes 30 percent power. If desired, set the hot container in a pan of cold water to cool for a couple of minutes. Pour the puree into a fine strainer to remove liquid. Discard liquid. Mix the puree with a cup or so of water. Drain by straining once more. Put into a 3 cup or larger processor or blender: 1/4 cup water, 1 tablespoon tahini, 2 teaspoons sugar, and 1 eighth teaspoon salt. Add collards. If boiling beans: [ When the beans are done heating, place the pan in cold water to cool for a couple of minutes so heat does not damage blender. ] If using boiled or canned beans: Add the beans to the blender. If using a blender, add 1 quarter cup water. Run until smooth, about 3 minutes. Add to the processor or blender: 1 eighth cup cornmeal, and if using, 1 eighth cup bean flour. Run until mixed. If a processor was used the batter will be much stiffer because less water was added, so: [ Pour/spoon the batter onto a large microwaveable plate. Form the batter into a flattened donut shape with a 2- or 3-inch hole at the center. Heat in a 1000 watt microwave oven for 3 minutes if using bean flour, or 4 minutes if using boiled or canned beans. ] If a blender was used: [ Divide the batter equally into 3 4-inch diameter 1 cup bowls. Place the bowls in a circle around the center of a microwave oven. Heat until firm, 10 minutes if using bean flour or if uisng boiled or canned beans heat 11 minutes 10 seconds in a 1000 watt oven. -------------------------------------- Math: Add 5 seconds for oven to begin heating. Add 20 seconds to heat plate. To raise to boiling: 9.4 ounces X 20 seconds per ounce = 188 seconds. Dry weight is total weight minus water: (9.4 ounces - 6.6 ounces) = 2.8 ounces. Water to leave in is (25 parts water)/(75 parts dry weight) X (dry weight) = 1/3 X 2.8 = .9 ounce. Water to remove is total water minus water left in (6.6 - .9) = 5.7 ounces. Plus to evaporate excess water: 46 seconds per ounce X 5.7 ounce water = 354 seconds. Plus to replace heat conducted to air during boiling: 354/60 minutes X 14 seconds per minute = 83 seconds plus 83/60 X 14 = 20 for a total of 103 seconds. Assume squash is 80 percent water, 2 ounces greens slaw contains 1.6 ounces water, beans absorb 125 percent of their dry weight when boiled, assume tomato is 90 percent water, beans loose 1 ounce water every 20 minutes of boiling. -------------------------------------- ] If a 1- or 2-cup processor is not available: [ Put into a mixing bowl: 3 ounces applesauce or 3 ounces finely chopped apple, 1/8 cup tahini, 1 teaspoon sugar, or to taste. ] If using a 1- or 2-cup processor: [ Put 1 quarter cup walnuts into a dry processor. Run until mixture sticks to sides of processor, about 45 seconds. Add the apple and 1 teaspoon (2 tsp if apples are tart) sugar to the processor. Run until desired smoothness is obtained, scrape sides of processor bowl down once or twice. ] The cornmeal/collards/pea/ mixture may solidify into a patty, if so, remove the patty with a large spoon or spatula. Place it on a plate. If the mixture is spreadable, spread in a layer on a plate. Allow the mixture to cool for several minutes. Top the patty or layer with the apple/nuts/bean mixture. Makes a serving large enough for an entire light meal. Corn flour is available in some supermarkets serving Latino people. back to CONTENTS
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