Wheat And Oat Tasties

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Hidden veggies give these beauties some delicious flavor! They are wonderful as a sidekick to any meal or as a filler for yummy sandwiches with your favorite toppings. If you have a veggie hater at home this is a great way to sneak some goodness into them! And what I love the most is that there two ways of preparing these Tasties, as you will see on the recipe. The second way makes them moist and saucy and you can add them to pasta, serve them on a bed of rice, and in many other ways. Enjoy!

These are the original Tasties:

2 Tbsp. minced red onion or 1 tsp. onion powder
1 cup cracked wheat, cooked following package instructions till soft
1 cup old fashioned or steel cut oats
1 large carrot, sliced
1 cup sliced celery
1/8 cup sweet red pepper, in strips
1/8 cup sweet green pepper, in strips
1 medium tomato, cut in chunks
1 1/4 cup whole wheat flower
3 Tbsp. cornstarch
1/4 sunflower seeds
3 tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Optional: 1 tsp. vegan chicken-style seasoning
1 tsp. olive oil + more for cooking
Salt to taste
In a food processor or blender, put the veggies with enough water to process and make a smooth paste. Scrape into a bowl. Add all the dried ingredients and the oil, adding bits of water until you have a good dough that is neither excessively firm nor runny. Adjust the salt as you go if necessary. Once you get your dough, heat a skillet that has been barely painted with olive oil and cook them on both sides till golden brown.

You can stop there and use them for sandwiches, you can have them as is, to accompany anything from mashed potatoes to baked yams. But if you want them to be juicy and saucy so that you can toss them with pasta, top rice with them, wrap them in tortillas, etc., you simply get a couple of cups of your favorite pasta sauce, heat it in a skillet or small pot, cut the Tasties into strips or pieces and drop them into the sauce until they are heated though and have absorbed the moisture of the sauce.
Trust me, you'll love them!

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Vegan Gazpacho Andaluz

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This is a very tasty and refreshing soup, great for hot summer days or when you don't really feel like cooking. Add whatever sides you like to round up your meal! Traditionally, this is done with French bread but for added nutrition, we changed it to whole wheat.

1 large cucumber, peeled and sliced
2 medium tomatoes
8 slices of whole wheat bread, the crusts removed (but don't toast the bread!)
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
Olive oil

Optional: 1 sweet red pepper, seeded and chopped

Soak your bread until it is soft and mushy, about 30 minutes. Take it in your hands and squeeze most of the water out, but not all. Drop it into a food processor or a blender. Add the rest of the ingredients, except the olive oil. Process till smooth.
Pour into a bowl or into the soup dishes you will serve it in and drizzle liberally with olive oil.


Bible Universe: Explore!
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Savory Zucchini Fritters

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You never have enough recipes for quick sides to add to round up a meal. These are also super delicious with bread as fillers for sandwiches with your favorite toppings added. Enjoy!

1 medium zucchini, cut lengthwise and then chopped small
1/2 cup cracked wheat, cooked to the consistency of cooked rice (follow package instructions)
1 red onion, coarsely chopped
1 medium tomato, coarsely chopped
1/4 cup raw sesame seeds
4 Tbsp. sweet red pepper
4 Tbsp. sweet green pepper
1 garlic clove, peeled
3/4 cup breadcrumbs
1 tsp. Italian Seasoning
2 Tbsp. sweet paprika powder
Salt to taste
3 Tbsp. cornstarch
1 cup all purpose flour
1 tsp. vegan chicken-style seasoning of your choice
Approximately 1 cup water

In a food processor or blender, put the sweet peppers, the garlic, the onion, with just enough water to make the machine function, and process till you have a smooth paste. Scrape into a bowl, add all the other ingredients and more, water, as needed, to have a thick but not stiff dough. Cook by large tablespoonfuls in a skillet that has been barely painted with olive oil until they are golden on both sides.

That Golden Moment...

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Split Peas Carnitas

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These are very simple but extremely tasty and savory. You can use them for sandwiches, as sidekick to any thing like potatoes or baked yams, you can top them with your favorite sauce and serve them with rice, enjoy!

1 cup cracked wheat, cooked until it is soft
1 cup green split peas, cooked till soft
3/4 cup Old fashioned oats
1 1/2 cups all purpose flour
1 1/2 Tbsp. sweet paprika powder
1 tsp. onion powder (or to taste)
1/2 tsp. garlic powder (or to taste)
Salt to taste
3/4 tsp. Italian Seasoning or tarragon powder, if you have any
1 1/2 tsp. Vegan Chicken Style Seasoning
1 1/2 tsp. olive oil + more to cook with

Note- When you cook the cracked wheat and the split peas, reserve a bit of the water so that you can use it to combine the ingredients.

In a bowl, put the cracked wheat, the split peas, and add the rest of the ingredients and seasonings. Combine well, adding the water you have reserved, little by little until you have a mixture that is neither too runny nor too stiff.

Heat a skillet that has been barely "painted" with olive oil and drop the mixture into the skillet by large spoonfuls. When the edges start to get golden, flip them. Cook them till golden brown on both sides.

These are ideal with seasoned potatoes, sweet potato fries or butternut squash fries for cookouts!

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Delicious Vegan Salad Dressing

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I don't know about you, but to me, summer is the time of year when I appreciate sandwiches and salads more than at any other time! This salad dressing does double duty, you can drizzle it over a pita bread salad, you can pour it over a green salad and it is absolutely delicious with potato salad. Enjoy!

1/2 cup macaroni (cooked but without pasta sauce)
1/2 cup sweet pickle relish
1 tomato, seeded and chopped
1 sweet red pepper, seeded and chopped
1 Tbsp. sweet paprika powder
1/2 red onion, peeled and coarsely chopped
1 clove garlic or 1/2 tsp. garlic powder
Salt to taste

Cook your macaroni (or use leftover pasta, it doesn't have sauce on it). Add all the ingredients, including the pasta into a food processor or a blender and process till creamy smooth. Refrigerate until ready to use.

Real Hope. . .

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Breaded Eggplant with Savory Coconut Sauce

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The combination of Mediterranean and Caribbean flavors in this recipe is absolutely unbeatable! It has just the right combination to be tasty without being overly sweet. It is quite easy to make so you can add it to your list of relatively quick entrees or side dishes for when you want something tasty without too much work. You can add these to anything from rice, to pasta, to potatoes and they go great and are very satisfying. Enjoy!

1 large eggplant
2 cups all purpose flour
1 sweet red pepper
1 sweet green pepper
1 large tomato
2 Tbsp. sweet paprika powder (1 Tbsp. for the sauce and 1 Tbsp. for the breading batter)
Salt to taste
2 tsp. onion powder (1 tsp. for the breading batter and 1 tsp. for the sauce)
1 tsp. garlic powder (1/2 tsp. for the breading batter and 1/2 tsp. for the sauce)
8 Tbsp. olive oil (4 Tbsp. for the breading batter and 4 Tbsp. for the sauce)
1 tsp. chicken style seasoning (vegan) for sauce
1 cup coconut milk

In a food processor or blender, add the tomato, the peppers with a little bit of water and process until you have a paste. Scrape into a bowl. a medium bowl, put the flour, half of the mixture of the sweet peppers, 1 tsp. onion powder, half of the sweet paprika, salt to taste, 1/2 tsp. garlic powder and 4 Tbsp. olive oil. Mix thoroughly until you have a thick cream.
Wash your eggplant and peel it. Cut it in 1/2" slices. (If organic, you can leave the skin on)
Barely paint a heavy skillet with olive oil over medium heat.
Dip your eggplant slices into this thick cream batter until thoroughly coated. Place in the skillet and cook on both sides until golden brown. Place on a paper-towel-lined dish to absorb any extra oil you might not want.
Prepare your sauce.
In a small saucepan, put the rest of the sweet peppers, the rest of the garlic and onion powder and the sweet paprika powder plus the chicken style seasoning, the rest of the olive oil, salt to taste and the coconut milk. Cook until it thickens.
Serve your breaded eggplant rounds smothered in this tasty sauce!

Bonus! If you have some sauce left, you can use it over grilled zucchini and other grilled veggies. Total yum!

Success in Any Line
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Garbanzo Morsels

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These are quick and very easy to make, they go well as sidekicks to anything you want to pair them with from potatoes to rice, but they are also great, chopped into sandwiches and burritos, and also make a great finger food with a delicious sauce to dip them in!

1 can of garbanzos or chickpeas, rinsed and drained
1 cup quick oats
1/2 cup raw almonds
1 tsp. onion powder (if you would like extra flavor, add 1/2 red onion, peeled and coarsely chopped)
1/2 tsp. garlic powder
1/2 cup breadcrumbs
1/2 cup whole wheat flour
1/4 tsp. cumin
1/2 tsp. coriander powder
1/2 tsp. olive oil plus more to cook with
Salt to taste
1 Tbps. sweet paprika powder

Put the garbanzos, the oats and the almonds with the onion, if you choose to add it, in a food processor or blender with barely enough water to process till you have a smooth paste. Scrape into a bowl and add the rest of the ingredients and little bits of water until you have a dough that is neither too stiff nor too runny.

Adjust salt and seasonings as necessary, to your taste. Form the little croquettes and cook in a skillet barely painted with olive oil till golden brown on all sides.

Yield depends on the size you choose to make these in, but recipe is easily increased as needed.


The Sunshine of the Soul...

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