Cracker FAIL

I shouldn't experiment. It's dangerous.

Just to see what would happen, I randomly threw together water, chia seeds (about 2:1), sesame seeds, ground flax, a bit of spelt, dehydrated garlic, Italian seasonings, and a *thpt* of Bragg's. I tossed it in the oven and warmed it for about six or seven hours at 170 degrees, the lowest my oven goes.

*urp*

I love the sesame flavor. That's a definite win. But the crackers have this strange flavor at the back of my nose that's like something went bad, and there's this weird texture that, even though it's all crackery and shit, seems slimy. I'm going to try again and actually use someone's real recipe. The only problem is I don't have a dehydrator, and every chia cracker recipe I've found is raw. Bummer!

I'll report later.

I am a salt WHORE.

There's a reason I have high blood pressure. It's because I crave salt. CRAVE it. So when I decided to make some tofu jerky for my school travels last year, I figured it would be a big, fat bonus. So I tried this recipe, though I followed the instructions to lower the pzow since--as I mentioned--I have blood pressure issues to keep in mind.

Oh. My. Gawds. I couldn't finish a single piece on the flight. It was just too salty. Even cutting the marinade with water, it was still too much. Oi! I definitely want to try this again, maybe with some barbecue, teriyaki, curry, or other saucy sauce. Just...with less. I don't see the point of not pressing the tofu to make sure it can absorb lots of marinade. The key will definitely be to cut the sauce. A LOT.

The good news is that it did keep for several days in a plastic zip baggy, and the (OMG SALT) flavor didn't diminish. Once at the hotel, I was able to rinse the pieces a bit to get some of the (OMG SALT!) flavor off.

I didn't get photos because I never expected to start yet another blog (and a vegan one, at that? pshaw! I am but a grasshoppah). When I redo, I'll post again and include photos. You're welcome.