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Two Burner Life, Green Cove Springs, FL (2026)

10/19/2026

Used up some of the last batch of Red Lentil Flatbreads. Thinly sliced onion, thinly sliced zucchini, and shredded cabbage with tahini and nutritional yeast on one side, vegan mayo and Pickaleppa Spicy Mango Sauce on the other. The tahini and nooch gave very good smoky cheese vibes.
Two Burners, Plant-Powered, Endless Possibilities

10/17/2026

The third time's a charm:
Red Lentil Flatbread. This recipe involves soaking first. The previous recipe was stiff and coarse, but delicious in their own way. That recipe is fast and convenient. I would recommend it if you're going to use th breads right away.

This recipe takes some planning and prep, but the breads are more like naan or tortillas - soft and flexible. I think they will keep better and I'll report back. I didn't have any spinach and just skipped it. Also, not a fan of cumin so I used Jamaican style Curry Powder.

Red Lentil Flatbreads

Ingredients:
- 1 cup red lentils
- 2 cups spinach, chopped
- 1/2 cup water
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin (optional)
- 1 teaspoon baking powder (optional)

1. Rinse and soak the lentils in water for at least 2 hours, then drain and rinse again.
2. Blend lentils, spinach, water, salt, garlic, olive oil, and any optional ingredients until smooth.
3. Heat a non-stick skillet over medium heat.
4. Pour a small amount of batter to form flatbreads.
5. Cook for 2-3 minutes on each side until lightly browned.
6. Serve warm with your choice of dips or toppings.

Two Burners, Plant-Powered, Endless Possibilities

10/16/2026

Charred Cabbage Frittata
Delicious, hearty breakfast.

1/4 cup 'regular' chickpea flour
1 Tbls Nutritional Yeast
2 tsp Tahini
1/4 cup + 2 Tbls water

1 small jalapeno
1/4 yellow onion
2 cloves garlic
2 slices of cabbage, 1/4" thick (from a quarter head)
with some core so that the slices hold together
Sesame seeds

Mix the batter ingredients and set aside to fully hydrate. It will thicken. You want it to be like pancake batter. Add a little water if necessary.

Finely dice the onion, jalapeno, and garlic. Add dry to a non stick skillet on medium high (I love my carbon steel!). Stir occasionally to encourage the moisture to cook off. When the onion begins to char slightly and spread veggies to the outside of the skillet leaving the center for the cabbage slices.

Add a tsp or 2 of oil to the center and spread evenly. Lay the cabbage slices on the oil with the flat sides facing each other to get an overall round shape.

In 8 - 10 minutes, the cabbage will be charring and smell strongly. Carefully flip the slices and move them to orient the flat sides facing again. Cook for 5 more minutes.

Reduce the heat to medium. Move the veggies to surround the edge of the cabbage like a wreath. Flick a few veggies up on top of thr cabbages slices. Pour the batter on top. I pour around the edge of the circle and then fill the middle. Spread the batter evenly with a spatula. Top generously with sesame seeds.

Cook uncovered for 10 minutes or so.

Test the edges to see if the batter has cooked enough to hold everything together. Carefully flip the whole thing. You could flip each slice individually if it won't hold together.

Cook for another 10 minutes. It will smell toasty when it's ready. You can hold up one side with a spatula to peek underneath and check the doneness.

I served with vegan mayo and Tabañero sweet and spicy hot sauce.
Two Burners, Plant-Powered, Endless Possibilities

10/15/2026

Quick snacky lunch. Besan Fritters served with vegan mayo, Aldi's Polynesian Hot Sauce, and some shredded cabbage for a little crunch.
Besan is a chickpea flour but different from chickpea flour at an American Grocery. Besan is made from split brown chickpeas while 'Chickpea Flour' is made from whole white chickpeas. Each has a unique earthy flavor and I stock both in my pantry. Besan has a heartier, nuttier flavor to my taste.

Technically, you could make these with 'regular' chickpea flour. You might need a little less water and you'll miss the pleasing taste of the besan.

Besan Fritters:
1/2 cup besan flour
1/2 tsp baking powder
1/4 tsp salt
About 5 Tbls water
Mix all ingredients and let sit for 10 minutes or so to fully hydrate the legume flour.
Spoon into a skillet on medium high and spread somewhat thin. I added a pinch of Baharat seasoning to each and then a generous coating of sesame seeds (yes, somehow I forgot sesame on the last one). These will not bubble as much as pancakes, so flip once they smell toasty. Cook a similar time on the other side. You can always flip back afterward if you want more color on the first side.

Makes about four fritters.

10/14/2026

Red Lentil Flatbread - much more successful.
My method: Equal parts red lentils and water.
I ground up dry red lentils in a high-speed blender to a fine powder; almost a flour. I had used a cup and a half of lentils, so I combined the lentils and an equal amount of water in a bowl and let it soak for about 10 minutes. With the lentils hydrated and thickened into a batter, I added three or four shakes of salt and a couple pinches of black pepper. After whisking the batter again, I scooped a third of a cup at a time into a skillet at medium high and spread the batter into a circle with the measuring cup. Once the edges began to dry, I flipped the bread and let it cook a similar amount of time. Then removed the flatbread to a paper towel and repeated the process until the batter was gone. These are hearty and delicious. Packed with protein and fiber these will fill you up fast.
Two Burners, Plant-Powered, Endless Possibilities

10/12/2026

Spent another day at anchor while my haulout schedule is in flux. Decided to do an afternoon of flatbread experiments. 🥼
The top two are red lentil flatbread; ground up dry red lentils, water, and salt. I had my doubts about the amount of water the recipe called for. Next time, I will start with half the water. I'm only going to call it successful because I learned a lot.
The bottom group are oatmeal flatbread. Rolled outs, water, and salt; soaked and blended. More successful; a little "cakey." Next time I'll use more water. The batter got REALLY thick by the time I made the last two little ones.
Two Burners, Plant-Powered, Endless Possibilities

10/07/2026

I bought a preseasoned carbon steel skillet from Lodge on sale at Gemmens Hardware in early spring, but I had a perfectly good ceramic skillet I'd been using. Super happy that I finally wore the old one out. Made a skillet of veggies, tofu skin sticks, and rice.

Two Burners, Plant-Powered, Endless Possibilities

BubbaThePirate

10/01/2026

This did not work out as well as I had hoped but sure tasted good anyway. I made whole wheat pancakes replacing half of the liquid with the juice from a can of juice packed peaches. Then I sliced a few peaches to add to the top of the pancake. But when I flipped them the peaches were too moist to allow the pancake to form a crust on top. Fresh apples work much better in this scenario without cutting the liquid with any type of juice.
My standard whole wheat pancake recipe:
1 cup WW flour
1 flax egg (1 Tbls flaxmeal, 3 Tbls water)
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 or 2 Tbls oil
1 cup of water (add/subtract to thickness preferred)
Mix in that order.
I added a sprinkle of cinnamon on each cake once in the skillet.
My normal toppings are either combo of raisins, pepitas, and coconut flakes or fresh apple slices. Always with a couple shakes of cinnamon.
Two Burners, Plant-Powered, Endless Possibilities

09/28/2026

Even though it is beginning to cool down here in North Carolina, tonight I made a standby summer supper. Cabbage salad topped with barbecue seitan. Finely shredded cabbage with thin sliced onion, thin sliced red bell pepper, and finely diced fresh garlic mixed with vegan mayo and a splash of balsamic vinegar. I made a new version of quick seitan but I can't remember the source. Gluten flour, nooch, soy sauce, and water mixed and briefly kneaded, then cut in a small chucks. The chunks are tossed into a skillet with enough water to be about half as deep as the chunks. A tablespoon or so of oil is added to the water. The skillet is covered and the seitan is steamed for 10 minutes. Then the lid is removed to let the water boil away and the chunks are fried in the remaining oil. Tossed in a bowl with barbecue sauce, the chunks dumped on top of the salad.
Two Burners, Plant-Powered, Endless Possibilities

08/24/2026

Charred Cabbage Frittata
I am fancy and I'm just going to call it that. I cut a couple slices off of a quarter of a head of cabbage and fried them in a skillet with thinly sliced onion. As it cooked I sprinkled some Chinese Five Spice Powder of the cabbage and some Jamaican Curry Powder over both the cabbage and the onion. As it cooked, I mixed a thin batter with chickpea flour, nutritional yeast, tahini, and water. After flipping the cabbage, I poured the batter over it all. My batter might have been a little on the thin side. After the edges began to cook I folded them over on top of the rest to reduce the size and give me a better chance of flipping it. After cooking about 8 minutes, I flipped the whole batch and let it cook for almost 10 more minutes. Medium high to start and then a little less so that it wouldn't burn. 300° on my induction stove top followed by 180°. I almost didn't get a picture of the final plated version, but I served it with vegan Mayo and Spicy Mango Sauce from Pick a Peppa.
Two Burners, Plant-Powered, Endless Possibilities

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