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If a recipe calls for an ingredient not available where you normally shop, you can try this list of sources for uncommon foods and kitchen tools.

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Tomato spinach chestnut crumb: 20070126
3 tablespoons chestnut flour
1/8 cup kidney bean flour
  or 1/8 cup any similar bean flour
2 teaspoons tomato powder
1/8 cup spinach powder
1 tablespoon whole wheat flour
  or 1 tablespoon any mild flavored grain flour
2 teaspoons sugar
1 pinch salt
2 teaspoons canola oil
Mix 1/8 cup bean flour, 3 tablespoon chestnut flour and 3 tablespoons water in a microwaveable dish that can be covered.

Heat in a covered dish using a microwave oven for 1 minute 15 seconds.

Uncover the container and set the hot container in cold water to cool for a few minutes.

Into a dry 2 cup food processor put: 1 tablespoon whole wheat flour, 2 teaspoons tomato powder, 2 tablespoons spinach powder, 2 teaspoons sugar, and 1 pinch salt.

Break the bean curd into 1 inch pieces.

Add the cooled bean curd to the processor.

Run until uniform, about 30 seconds.

Mixture should have a crumb consistency Put the mixture into a mixing and/or portion bowl.

Add 2 teaspoons canola oil and mix until uniform.

Serve with a side of 2 ounces of fruit or vegetable complete light meal.

3 ounces of collards kraut and 1/2 banana would go well for a large meal.

Interesting new flavor/texture, similar to basil flavor.

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