to washingpowder
Thanks for your input! I can't do flax in any form as it gives me terminal diarrhea. If I use egg I do all right; it's the vegan patties that still challenge me. I will more often do a vegan meatloaf if I don't want to use meat.
You know what else I've never been able to create to my complete satisfaction? Bean dip! Oh, I've been making it in the VitaMix since the 80's, or the Cuisinart. The problem for me isn't the texture, of course, but the seasoning. I do a good bean dip but I want to duplicate store-bought. The problem with Frito-Lay hot bean dip is that it isn't consistent, either. You'll get one can and it's very bland, open the next one and it's hot as Hades. Our H-E-B chain down here in Texas makes a superb jalapeno bean dip that's twice as good as Frito-Lay and costs half as much. Usually laziness just drives me to buy it rather than cook the beans and make it.
I'm also a hummus freak. I had a lover about 35 years ago whose father was American born and her mother was Lebanese born. I learned hummus from her mother. I still buy chickpeas from Honeyville in bulk, can them up in quart jars. I also buy sesame seeds in bulk and toast my own for the tahini. Store bought hummus is interesting but I consider it a different food entirely from the real stuff.
