Cooking With Cermit

How to make the perfect sushi rice: Ingredients: 1 cup of Kaneyama Sushi Rice  1 1/2 cups Water (The ratio is about 1:1.25) Start by cleaning the sushi rice at least 4 times till water runs clear by swishing the rice in water and draining. After the final drain add the cleaned rice to a small pot. Let the rice soak in the water for 20 minutes. After 20 minutes cover and cook over medium heat until it starts to boil. After it starts to boil turn it down to low and let sit for 13 minutes or until the water is gone / not visible. After 13 minutes take off the burner and let sit for 10 minutes leaving the cover on the steam. After that, you have perfect sushi rice. I would recommend pairing with seaweed and your favorite sushi toppings. This is the first time I have been able to make sushi rice all on my own. There are tons of recipes that tell you all different things on how to do it and it has never worked out for me. I know this is more specific in ingredients but if you want to mak...

  This recipe is based on a previous recipe on my blog, as well as a recipe I have made my entire life. Not sure where we got it, all I remember is this was in my grandma's recipe book but I have made some improvements and changes over the years. I have had this my whole life and it will forever be one of my favorite dishes. This is the new and improved small-batch, which makes about two hearty bowls. Ingredients: 1 pack of coleslaw mix (non-sauce) 2 packs of crushed ramen (no seasoning) 1 bundle of  green onions, chopped 1 pack of cooked Sweet Earth "Chicken" strips 1/2 teaspoon of salt 1 teaspoon of black pepper 5 tables spoons of sugar 2 tablespoons of vinegar 6 tablespoons of vegetable oil Cook the chicken, chop the onion, crush the ramen and add everything into a bit dish. Mix and you have your salad. And perfection.

This is for one batch which makes about 6-7 chimichangas. 1 can of refried beans  A handful of cheese A handful of cooked or frozen fake meat A few scoops of taco seasoning Tortillas Preheat oven to 350 Mix all the beans, cheese, meat, and seasoning together in a bowl. Once we’ll combine, place a scoop in tortilla and fold. Place on an oiled pan. Rub oil on top of burritos. Bake for 20 minutes, turning halfway through.

Completely from Scratch: 1 pound of fake ground beef (Gardein, LightLife, or your preference) ½ cup of ketchup ¾ cup of water 3 tablespoons of brown sugar 2 teaspoons of Annie's Worcestershire sauce  2 teaspoons of dry mustard ½ teaspoon of garlic powder ½ teaspoon of onion powder ½ teaspoon of salt Cook fake beef and season with preferred seasons. Stir in (everything else) the ketchup, water, brown sugar, Worchester sauce, mustard, garlic powder, onion powder, and salt. Reduce heat and cover and simmer for 10-20 minutes or until thickened. Mix and Enjoy. Ways to serve: Hamburger Buns Tostada  Nachos Over Fries

This is how I make my tea, I usually drink a 2-quart peach mango green tea pack so I can stay hydrated. But when I drink it all and don't want to make an entire new 2-quart drink I make some tea with tea bags. I used to only drink black tea because that's what my family would buy but I realize green tea is my favorite. I recently got a cute tea tumbler that has a silver tea strainer at the bottom of the bottle by fabfitfun. Which makes making tea so much easier, I would highly recommend. Youll need Green Tea (I got a pack of 100 from dollar tree) Splenda Hot water Ice (if you like cold tea which I do) This is how I make my tea, obviously, you can change it in any way. And the measurements i use are based on my tumbler, I could probably do less or more of some stuff but I like how it tastes and I don't want it any other way, for now. First I heat up 2 cups of water ion a measuring cup for 2 minutes. I prepare my Tumblr by adding 3 dollar tree tea bags in the bot...

1 block of tofu oil soy sauce garlic powder onion powder Press firm tofu for however long or not since we need to marinate. Then sprinkle oil, soy sauce, garlic powder, and onion powder, and whatever seasonings you'd like to add. Let sit for 10 minutes or more. Place the tofu on some sort of rack in your air fryer. Air fry at 375 for 15 minutes, turn a few times during the time. Then munch.

2 pounds of white almond bark 4 ounces of German chocolate bar 12 ounces bag of chocolate chips 24 ounces of dry roasted peanuts Add all ingredients to some sort of crockpot. Let cook on low for 1-3 hours. Mix all ingredients. Drop spoonful or mix in mini cupcake paper cups, or drop on wax paper and allow to cool completely. Enjoy.

Ingredients: 3 tablespoons lime juice 1/2 teaspoon garlic powder 1/2 teaspoon sriracha hot sauce 2 tablespoons vegan mayonnaise 3 tablespoons vegan sour cream Mix all ingredients in a small container Put on tacos and enjoy.

(Two Batching From the Original) 2 bags of coleslaw mix Two bags of Gardein vegan chicken chopped up and pan-fried 1 handful of almonds 2 groups of green onions 4 bags of ramen Sause (Three batches from the original) ¼ cup Vinegar ¾ cup Oil 1 Teaspoon of Salt 2 Teaspoon of Pepper 10 tablespoons of Sugar Grab a big enough bowl. Add almonds and Coleslaw mix to bowl Have someone whos not squeamish pull apart chicken, shred and put into a bowl. Chop onions and add to the bowl. Crunch/break ramen and add to bowl (uncooked and without packet). Add vinegar, oil, salt, pepper, and sugar. Mix and enjoy.

1 extra firm tofu block 1 tablespoon Gluten-free Soy Sauce 1 tablespoon Oil Gluten-free taco seasoning pack Preheat oven to 350 Fahrenheit. Crumble tofu with hands or fork in a bowl, add rest of ingredients. Place on an oiled pan, bake for 30 minutes, turning about every 10 minutes. Take out and enjoy it.

1 head of cauliflower 1 cup of soy milk 3/4 cup of all-purpose flour (gluten-free) 1 teaspoon onion powder 1 teaspoon garlic 1/2 teaspoon salt 1/4 teaspoon Paprika 1/4 teaspoon black pepper Preheat oven to 400 Fahrenheit. Mix flour, milk, and seasonings in a bowl. Break the cauliflower into small bite-sized pieces and throw them into the mix. Make sure to mix everything well covering all the cauliflower pieces. Either spoon out or poor the cauliflower on to a parchment laced pan. Bake for 20 minutes turning halfway through. Pull out and dip in ranch, bbq sauce, buffalo sauce, or whatever you’d like.

Pasta: 2 boxed pasta salt Sauce: 3/4 Cups raw cashews, soaked for 20 minutes in hot water 1 1/2 cups almond milk 2 tablespoon lemon juice 1/4 Cups vegetable oil 3 tablespoon tomato paste 1 tablespoon miso paste 1/4 Cups nutritional yeast 2 teaspoon arrowroot flour 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon of sea salt 1/4 teaspoon white pepper Crumble: 1/4 cup bread crumbs 1 teaspoon dried oregano 1 teaspoon dried basil 1 tablespoon vegan parmesan Preheat oven to 325 Fahrenheit. Cook pasta according to pasta (10 minutes). Pour pasta into a 13x9 glass pan. Put all sauce ingredients into a high powered blender, blend till smooth. Add and mix into pasta. Cover and make for 20 minutes. Mix crumble mix together in a bowl. After the 20 minutes pull out and add crumble, broil for 10 minutes. Take out and enjoy it.

1 head of cauliflower 1 1/4 cup all-purpose flour (gluten-free) 1/2 cup soy milk 3/4 cup water 3 Cups gluten-free breadcrumbs Garlic seasoning Onion seasoning Salt Bbq sauce Preheat oven to 400 Fahrenheit. Mix flour, milk, water, 1/2 teaspoon garlic, onion, and salt. In another bowl mix breadcrumbs 1/2 teaspoon garlic and onion, and 1/4 teaspoon salt. Break up the cauliflower into bite-sized pieces. Dunk pieces into the batter first, then breadcrumbs. Place in a parchment-lined pan. Do this with the whole head. Bake for 20 minutes and turn halfway. Once done apply bbq sauce with a cooking brush. Dunk and enjoy.

1 cup gluten-free rolled oats, more below 1 cup gluten-free oat flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ cup + 2 tablespoons melted coconut oil ¼ cup of coconut sugar ¼ cup pure maple syrup 2 flax eggs 1 teaspoon pure vanilla extract ¾ cup vegan chocolate chips ½ cup gluten-free rolled oats Preheat oven 350 Fahrenheit. Mix all ingredients together. Make medium-sized balls and bake for about 10 minutes. With these ones personally they didn’t crumble but if cooled correctly they taste great.

1 cup raw cashews, soaked for at least 4 hours, drained ½ cup of water 1 tablespoon lemon juice 1 teaspoon apple cider vinegar ¼ teaspoon of sea salt ¼ teaspoon Dijon mustard Mix all ingredients in a high powered blender. I’d recommend making multiple batches so it can get as smooth as possible. Refrigerate for best taste.

2 tbsp ground flaxseed+ 3 tbsp water (for at least 15 minutes) 2–14.5oz cans black beans, drained and rinsed 1 cup Gluten-free breadcrumbs 2 tsp onion powder 1 tsp garlic powder 2 tsp cumin 2 tsp chili powder 1 tsp smoked paprika 1/2 tsp kosher salt 1/2 tsp ground black pepper 1 tbsp sriracha (didn’t need personally) Preheat oven 350 Fahrenheit. Mash black beans but leaving some whole. Mix the rest of the ingredients and mix till can form patties. Place on a parchment-lined baking pan. Bake for 11 minutes per side. Once done decorate the way you like and enjoy.