Vegedog – Compassion Circle

Step 1

Preheat oven to 300°F (150˚C)

Step 2

Mix the dry ingredients together.

Step 3

Add the liquid ingredients to the dry mixture. Slowly add water as you determine how much is needed.

Step 4

Stir with a large strong spoon to form soft dough.

Step 5

Flour hands and counter top to keep dough from sticking. Empty the bowl onto the counter top. Knead the dough by folding it on itself several times until smooth, proceeding as if making a pie crust.

Step 6

Roll dough to no more than 1/2” (1.25cm) thick, and smooth in place on a cookie sheet, kneading into corners.

Step 7

Prick the dough with a fork to prevent bubbles.

Step 8

Bake for 30 minutes. Don’t bake so long that the edges get brown and brittle.

Step 9

With a large chef’s knife or pizza cutter, cut newly baked slab into 9 (or 12) parts (on a cutting board). Cut twice horizontally, and then cut vertically 2 or 3 times. Cut each of the resulting rectangles into kibble sized pieces by cutting first in one direction, and then the other. Piece sizes are determined by the size of your dog.

Step 10

Separate kibble pieces onto two or more cookie sheets and place in a warm oven (at its lowest temperature) for two or three hours until crunchy dry. Direct sunshine makes an energy efficient drier. Kibble is dry enough when you can’t compress pieces with finger pressure.

Step 11

Preheat oven to 300°F (150˚C)

Step 12

Mix the dry ingredients together.

Step 13

Add the liquid ingredients to the dry mixture. Slowly add water as you determine how much is needed.

Step 14

Stir with a large strong spoon to form soft dough.

Step 15

Flour hands and counter top to keep dough from sticking. Empty the bowl onto the counter top. Knead the dough by folding it on itself several times until smooth, proceeding as if making a pie crust.

Step 16

Roll dough to no more than 1/2” (1.25cm) thick, and smooth in place on a cookie sheet, kneading into corners.

Step 17

Prick the dough with a fork to prevent bubbles.

Step 18

Bake for 30 minutes. Don’t bake so long that the edges get brown and brittle.

Step 19

With a large chef’s knife or pizza cutter, cut newly baked slab into 9 (or 12) parts (on a cutting board). Cut twice horizontally, and then cut vertically 2 or 3 times. Cut each of the resulting rectangles into kibble sized pieces by cutting first in one direction, and then the other. Piece sizes are determined by the size of your dog.

Step 20

Separate kibble pieces onto two or more cookie sheets and place in a warm oven (at its lowest temperature) for two or three hours until crunchy dry. Direct sunshine makes an energy efficient drier. Kibble is dry enough when you can’t compress pieces with finger pressure.

Step 21

Drain water from soaked beans.

Step 22

Cover with fresh water and simmer with the lid on until legumes are soft. (60-90 minutes.)

Step 23

Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.

Step 24

Mix in other ingredients.

Step 25

Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Step 26

Drain water from soaked beans.

Step 27

Cover with fresh water and simmer with the lid on until legumes are soft. (30 minutes.)

Step 28

Drain thoroughly and crush warm beans with a potato masher, fork, or food processor.

Step 29

Mix in other ingredients.

Step 30

Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Step 31

Water to oat ratio should be 2 to 1 for cooking. More water can be used if desired.

Step 32

Simmer oats until soft. Cook time varies depending on thickness of oats.

Step 33

Add tofu to warm oats.

Step 34

Mix in remaining ingrdinets.

Step 35

Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Step 36

Water to oat ratio should be 2 to 1 for cooking. More water can be used if desired.

Step 37

Simmer oats until soft. Cook time varies depending on thickness of oats.

Step 38

Reconstitute TVP with just under 2 cups (500mL) of boiling water.

Step 39

Mix together and mix in remaining ingrdinets.

Step 40

Refrigerate leftovers portion in a covered container or freeze in portion size containers.

Step 41

Cook rice as indicated on rice packaging or on bulk bin. This is usually a 2 to 1 ratio of water to rice. It is beneficial to use a little more water than called for (ie. 2.25 to 1 ratio) and cook for the maximum amount of time suggested.

Step 42

Reconstitute TVP with just under 3 cups (710mL) of boiling water.

Step 43

Mix rice, TVP, and remaining ingrdinets.

Step 44

Refrigerate leftovers portion in a covered container or freeze in portion size containers.