A quick Nom-nom post before I toddle off to bed:

[capri0mni]

Tonight, for a late dinner, I made a savory version of my microwave oatmeal cake.

I used soya powder and corn oil, instead of the almond butter. And I used concentrated chicken broth instead of water. I mixed in chopped spinach and onions for veggie (pre-zapped, first, but in the same dish), and flavored it with nutmeg and garlic powder. I also zapped it for 30 seconds longer, because the spinach and onions have so much water in them.

So, technically, a different recipe altogether, except for the fact that the chemistry of "Oatmeal, blended together and zapped with minimal liquid, a bit of fat, and dairy and vegtable protein, then cooled to just above room temperature, will yield a texturally pleasing and easily digestible cake" remains the same.

Comments

I made this for dinner tonight!

[barbarafett.livejournal.com]

I substituted soy flour, vegetable oil, and prepared chicken bouillon for the ingredients I didn't have on hand. I overdid it on the water a bit, but it was still quite tasty. Thanks for the recipe! :-)

Re: I made this for dinner tonight!

[capriuni.livejournal.com]

Yay! I'm so glad it worked for someone else.

Yes, it is easy to overdo the liquid. It took me a few different tries to discover the rule of "Just moist enough to stir, and get all the ingredients throroughly blended..." (like a muffin batter)

One tip I've heard for excess wateriness is to freeze it overnight, because freezing dehydrates food. But, in any case, a sort of quick "meatloaf for one" in a pinch, even if the texture isn't perfect" (and easy to make a vegan version, if you so desire)