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3/4 cup | buckwheat flour |
1/4 cup | millet flour |
2 tsp | baking powder |
1 | egg |
1 TBS | oil |
1 cup | water (to desired consistency) |
18 oz can | tomato paste |
1 can | water (use tomato paste can) |
3 oz can | B in B mushrooms (incl. liquid) |
2 TBL | Tamari (real soy sauce) |
3 TBL | Italian Seasoning (herbs) |
2/3 cup | Grated Italian Blend (Kraft cheese) |
1 1/2 tsp | Onion Powder |
1 tsp | Garlic Salt |
1/2 TBL | Lemon Pepper |
2 | bayleaf |
1/2 tsp | Fennel seed (ground) |
150 ml | Olive oil (a bit less than 2/3 cup) |
1 tsp | Lecithin |
1 TBL | parsley flakes |
1 tsp | basil
|
Directions: | Mix, then low flame for 1 1/2 hrs. |
Yield: | 4 2/3 cups |