LOLI did use soy lecithin- liquid. It would still start to separate as it cooled. Now I'm thinking of making it again as I still have everything. So damn messy though!
I used baby arugula & baby kale instead of fresh herbs... used dried parsley & cilantro, fresh garlic, cumin, coriander, cayenne, smoked paprika, nooch, some other stuff probably. Other non-traditional ingredients included ground flax & sunflowers seeds that I ground up before anything else. The first batch was way too moist, so for the second batch I pulsed another half-can of garbanzos & additional dry ingredients only... mixed that into the sloppy stuff.... Much better! I rounded out the scoops a bit more, after baking once I swirled the muffin tin around a little, that "unstuck" the falafels & helped smooth out the edges... I flipped 'em over for a few more minutes in the oven.
LMAO
Baked my first vegan cakes the last two days. First was a chocolate ring cake with chocolate and vanilla soyghurt and the second was a vanilla ring cake with vegan custard. I baked them in the evenings when there was not enough light for a photo and sadly, we ate them quickly but they were a real success. I have a recipe for fat free spiced pear upside down cake that I might try although I'm thinking of doing a fruit tea bread, veganising a recipe my friend gave me many years ago. If it's a success, hopefully I'll get a photo and show it here.
Gonna put something together using some leftover items & some stuff I bought at the co-op... maybe like a gravy or sauce or soup... will be using up half a red onion, a celery stalk, whatever baby spinach is left, a tiny bit of leftover veggie broth, plus the carton of portobello mushroom soup, a can of fire-roasted tomatoes, the red bell pepper, and the baby bella mushrooms.
Not sure if I'll serve this over pasta or add brown rice and/or red quinoa to make a thick soup.... I might transfer it to the little slow-cooker 'cuz I still have falafel pita fixings I can make for dinner later tonight.
Oh, yeah, and I have lentils! I'll add some lentils to whatever this is gonna be! LOL
I've gotta let it cool enough to put in the fridge, though... I'll give it another go in the slow-cooker tomorrow. 
I've done this a few times already, it's so easy in the Instant Pot, and most have been good, but I've had one so bad I didn't even dare waste anything to try and save it, but the last one was absolutely the best broth I ever tasted in my life! Nothing strange in there today, no zucchini scraps or peppers, so hopefully...Yes, as my recipe makes two loaves. I keep the loaf I'm eating in the fridge. I mostly toast it and top it with Earth Balance, so if it doesn't stay as soft, it's not an issue. I can eat a loaf in two or three days.
I was going to pickle soaked soybean sticks, but didn't find any at home.
I'll sent mom for a 930 g. pack today. And for that purpose i've aready bought a special oil-free marinade.Because usually i eat lot of pickled yuba, but now i've come to the conclusion that i can't afford buying a ready product all the time. Yesterday i couldn't help buying a small box of korean-style pickled yuba, and it cost $2.72.
I have an ambitious list for tonight. We'll see how much I actually get done, haha.
Hummus
Chickpea cutlets
Vegan sausages
Eggplant balls
Cranberry nut muffins
Peanut butter balls
I'm going to freeze some hummus, the cutlets, the eggplant balls and the sausages. Most will be consumed at my family Christmas party in a week and a half.
LOL! Well, I think my list was too ambitious after all.PTree's Deli.
I've made two batches of hummus, a batch of chickpea cutlets and I'm on my second batch of vegan sausages. I think I will leave the eggplant balls and baking for tomorrow. It's been a busy day between shopping (three stores), working out and cooking! I'm bushed, lol.
LOL! Well, I think my list was too ambitious after all.
