Veggie and Sesame Steaks

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You can use these the same that you would use any other meat substitutes, you can serve them as is, or topped with your favorite sauce or gravy and enjoy them as a sidekick to a variety of dishes.

1 potato, peeed and cubed
1 tomato, chopped
1 carrot, peeled and sliced
1  celery stalk, sliced
1 1/2 cups whole wheat flour
2 Tbsp. cornstarch
1 1/2 Tbsp. tapioca flour (this will give them a meatier consistency)
3 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. chicken seasoning
Salt to taste
1 tsp. olive oil plus more to cook with
1 tsp. coriander powder
3 Tbsp. sesame seeds (raw)
1/2 tsp. Italian Seasoning or herbs of choice
1/2 cup water
With a little water, put the potato, tomato, carrot, and the celery in a food processor or blender and process till smooth. Scrape into a bowl. Add the rest of the ingredients and combine into a smooth dough, not runny and without lumps.
Heat a skillet that has been barely painted with olive oil and  drop the mixture into the skillet, spreading it with a spoon into a "steak" that is the size and the thickness that you prefer.
Cook until it set on one side before you flipping to the other side. Continue cooking till golden brown.

Yield: Amount depends on size of steaks.



Breathed Out of Human Hearts


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Spinach Cream Soup (Vegan)

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When you make this delicious cream soup it will look like green mud, but boy is it tasty! One you taste the first spoonful, you will love it! Have it with toasted and seasoned pita chips or with your favorite bread. Wonderful anything but specially on a cold day, it will warm you all the way to your heart. Enjoy!

1/2 bag fresh spinach
1/2 cup raw cashew pieces, well washed
1 1/2 cups plain soy milk (up to 3 cups if you want it more "soupy", adjust the consistency to your taste)
1/2 cup whole wheat flour
1/2 cup semolina flour
1 1/2 Tbsp. olive oil
2 Tbsp. vegan chicken seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
3/4 cups water
Salt to taste

Put all in the ingredients in a blender and process till smooth. Pour into a saucepan and cook over medium heat till it thickens (about 30 mins.)

Yield: Serves 2 people or 4 in smaller portions.



Breathed Out of Human Hearts
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Garden Patties with Asparagus

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It is not common to add vegetables such as asparagus to patties, but these came out extremely tasty, a wonderful surprise for us and a treat for those of you who are adventurous in the kitchen. Try them, they are worth it!

1 1/2 cups semolina
3/4 cup tapioca flour
3 slices whole wheat or whole grains bread, toasted and crumbled in a blender or food processor to form coarse bread crumbs
3 medium size potatoes, peeled and cubed
1 large carrot, peeled and sliced
1 cup cooked asparagus, chopped
1 tomato, cut in chunks
1/4 cup each of sweet green and red peppers cut into strips
1 cup of oats
2 Tbsp. sweet paprika powder
2 Tbsp. onion powder (if you are not a great onion lover, reduce this amount to 1 tsp.)
1 Tbsp. galic powder or to taste (1/2 tsp. for those who do not like their food too spicy)
Salt to taste
1 tsp. Italian Seasoning or herbs of choice
2 Tbsp. vegan chicken seasoning
1/2 cup walnut pieces
1 cup water

In a food processor or blender, put the potatoes, carrot, asparagus, tomato, sweet peppers and the walnut pieces with the water and process till smooth. Scrape into a bowl and mix in all the other ingredients.

Heat a skillet that has been barely painted with olive or grapeseed oil and drop the mixture by large tablespoonfuls into the skillet and cook until golden on both sides.
Place on paper towels to drain any oilyness from them.
Enjoy!

Yield: Approx. 6, depending on size of patty.



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Asparagus and Broccoli Cream Soup (Vegan)

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2 potatoes, boiled and peeled
1 cup asparagus, chopped
1 cup thawed frozen brocoli pieces, thawed
1 cup elbow macaroni
Salt to taste
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. chicken seasoning
1 cup raw cashew pieces
1/2 cup raw almond slivers
1/2 cup water
1/2 cup plain soy or rice milk


First, peel and cut the potatoes into pieces and put them to boil in a large pot.
When the potatoes are soft, put the cashews, almonds, seasonings, water and milk in the blender and process till smooth. Drain some but not all of the water in which the potatoes have boiled.
Pour the sauce on top of the potatoes and add the asparagus, the macaroni and the broccoli and cook till the pasta and the veggies are soft but not mushy.
Serve quickly, it thickens a lot!


Totally delicious!



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Savory Vegan Fritters

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These fritters are really easy to make, very tasty and can be used as a side dish or to make sandwiches with adding your favorite toppings and they will always be delicious. you can serve them as is or topped with your favorite sauce or vegan gravy. Enjoy!

2 scallions, finely chopped
1 raw potato
1/3 cup whole wheat flour
3/4 cup quick oats
1/2 tsp baking powder
Salt to taste
2 Tbsp. finely chopped fresh parsley
1 medium carrot
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. sweet paprika powder
1 Tbsp. vegan chicken seasoning
1 tbsp. tapioca flour


Peel and grate the carrot and the potato or put them in a blender with a little water and process it till smooth.
Scrape it into a bowl. Incorporate the rest of the ingredients, mixing well, adding little bits of water till you have a smooth thick paste or "dough".
Heat a skillet that has been barely "painted" with olive oil and drop the mixture by large tablespoonful into the skillet. Cook till golden brown on both sides.

Yield: About 1 dozen, depending on size.



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Spicy Vegan Potato Croquettes

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Potatoes are so versatile they are absolutely like a blank canvas you can paint anything you want on, basically, you change them with the seasonings and with your imagination and zest for culinary adventure! These are very flavorful, use them as you would potato pancakes.

2 large baking potatoes, boiled and peeled
2 Tbsp. of the water in which you boiled the potatoes
4 Tbsp. plant milk (rice, almond, soy, use your favorite, so long as it is plain)
1 Tbsp. olive oil
1 tsp. onion powder
1/2 tsp. garlic powder 1/2 tsp. turmeric
2 Tbsp. sweet paprika powder
2 tsp. vegan chicken style seasoning
1/4 tsp. tarragon
1/2 tsp. baking powder
1 Tbsp. tapioca flour
Salt to taste


Mash the potatoes, adding the water, the oil and the milk as you go. In a separate bowl, mix well all the dry ingredients, incorporate this mixture into the potatoes, making sure it is well blended in. With your hands, form croquettes, using a large spoon to more or less measure the side. Place into a cookie sheet lined with parchment paper and oiled just a tiny bit so that they won't stick.
Bake at 350

Yield: 6 to 8 croquettes, depending on size

Enjoy!

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Chewy Cutlets

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These are super easy to make and are like a blank slate, you can give them the taste you choose, according to the seasonings you include in the dough, and the seasonings you cook them with.


1 cup quick oats
1 cup dried potatoes
1 cuo all purpose flour
2 Tbsp. tapioca flour
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. vegan chicken style seasoning
Salt to taste
1 stalk celery
Water

Put the stalk of celery in the blender with a little water and process till smooth. Pour into a bowl.
Add the rest of the ingredients and as much additional water as necessary to obtain a good dough.
Cut into cutlets. In a pot cut 1 plum or Roma tomato, 1/2 red onion, 2 Tbsp. olive oil, and a little water. Drop the cutlets into this mixture and cook the cutlets in this liquid. You can add peppers, if you wish.
Cook until soft and chewy.


Yield: Depends on the time of the cutlets.

The texture of these cutlets is the texture of  you will have chewy gluten. You can make your dough stiff, if you use whole wheat flour instead of all purpose and control the amount of water so that you will have a stiff dough. You can dredge your cutlets through breadcrumbs, wheat germ or through Non-GMO corn meal.
Enjoy!


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