Mynah wrote:Sometime when you wake up or later if you have the time, could you share the recipe with me?
And by tomato paste, do you mean pureed tomato or?
I'm a bit like Popodoki; I didn't use a "recipe", just threw things together.
Let's see, how did it go?
I took the leftover cooked root vegetables and mashed them up with some vegetable broth to thin it out. Cooked a few handsful of a variety of whole grains (barely, wheat berry, some brown pearl rice, I forget what all else).
Then I took a bowl with some flour (a mix again, whatever I had on hand), added in some bright masala and baking powder, and about a cup of black sesame seeds, mixed all that dry stuff together.
The dried tomatoes I had were getting a little old (I periodically take some of the dried tomatoes, chop them up, put them into a jar with lemon juice and a little water to rehydrate a bit, then add a lot of oregano, basil, thyme, a little majoram, and olive oil and stick in the fridge, stirring every once in a while, and use it as a spread or topping. It is very tasty and nice to have on hand, but it doesn't keep forever), so I dumped the rest of that into the mashed roots and the cooked grains. Broke a couple of eggs into it. Poured a little extra oil and a little more vegetable broth in, added a couple chopped up cloves of garlic.
Mixed the wet and dry stuff.
Plopped it onto a tray to make biscuits and baked it.
Tomato paste is tomato puree that has been thickened and concentrated down further. It is not as liquid as tomato puree but the only thing in it is pureed tomatoes, so it's similar. I spread it on top in thick globs like a sort of savory jam, and it really helped perk up the flavor.
(0) 
(0)
