Delicious Rollies

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Rollies have always been very popular on our blog. They are easy to make, savory and go well as a side with a great variety of dishes. They also make great finger food for social gatherings. Here is a new version of these delicious morsels!

1 cup cracked wheat, well cooked according to package (to the consistency of rice)
1/2 cup quick oats
1 cup whole wheat flour
1/4 cup sesame seeds
2 Tablespoons cornstarch
1 1/2 Tbsp. sweet paprika powder
1 teaspoon coriander powder
1/4 tsp. cumin powder
1/8 tsp. turmeric powder
1/4 tsp cardamon powder
Pinch brown sugar
1 tsp. vegan chicken style seasoning
1 tsp. onion powder
1/2 tsp. garlic powder
1 plum or Roma tomato, chopped
Salt to taste
1 cup water (or less)

Put cracked wheat in blender with 1/4 to 1/2 cup water and  the chopped tomato, process till smooth.
Scrape into a bowl and add the rest of the ingredients and the rest of the water, slowly as you mix till you have a soft dough, which is neither stiff nor runny. Form the rollies by dropping a tablespoon of the dough on the palm of your hand and rolling the mixture into shape.
Drop into a greased cookie sheet and bake at 350° for 25 minutes, then turn and leave till golden brown.
You can serve these as is or topped with your favorite sauce. Enjoy!




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Split Pea and Veggie Steaks and Strips

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These are super tasty and the best thing of all is that you can use them in different ways. You can make steaks an top them with your favorite sauce or just a generous mound of sauteed onions, and serve them as a delicious side or you can cute them into thick strips and drop them into your favorite sauce until heated through and they have absorbed some of the liquid and serve them like that, either way, they are wonderfully savory. Enjoy!

2 cups split peas, already cooked
1 cups whole wheat flour
1/2 cup tapioca flour
2 Tbsp. corn starch
3 Tbsp. sweet paprika powder
2 Tbsp. vegan Chicken Style Seasoning
1 large carrot, peeled and sliced
1 large potato, peeled and cubed
1 stalk celery, washed and sliced
1/4 cup fresh parsley, chopped
1 large tomato, chopped
2 Tbsp. onion powder (1 tsp. only if you are not crazy about spicy food)
1 tsp. garlic powder (1/2 tsp. if you like your food with a milder flavor or to taste)
1/2 cup bread crumbs
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1 1/2 Tbsp. olive oil plus more to cook with
1/2 cup water
Salt to taste

In a food processor or blender, put all the ingredients, except the oil and the flour process till smooth. Scrape into a bowl and mix in the flour and the oil, combining until you have a soft dough without lumps, that is neither too stiff or too runny. Heat a skillet that has been barely "painted" with olive oil to avoid sticking and drop the mixture into it by large tablespoonfuls. Wait till sets on one side before flipping. Cook till golden brown on both sides.






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Sweet Potatoes a la Creme

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These are really delicious. The combination of the sweetness of the sweet potatoes and the savory seasonings, plus the ease in preparation make for a wonderful dish, which you could eat simply with a good salad or pair with anything else you might want to have, like some of our meat substitute recipes, for example. The oven and the blender do the heavy lifting with this one, so it is wonderful, hearty and satisfying for when you don't feel like cooking much, Enjoy!

2 pounds sweet potatoes, peeled and cubed
1 cup tofu, drained
1/2 cup raw cashews, rinsed and drained
1 cup plain rice or soy milk
2 Tbsp, cornstarch
Salt to taste
3 Tbsp. sweet paprika powder
2 Tbsp. onion powder (if you don't like your food so spicy, use only 1 tsp. of onion powder)
1 tsp. garlic power or to taste
1 1/2 Tbsp. vegan Chicken Seasoning
1 tsp. coriander powder
2 Tbsp. olive oil

In a blender put all the ingredients except the olive oil and the sweet potatoes and process till creamy smooth.
Oil a baking dish and put the sweet potatoes in it and pour the cream over them.
Bake at 350° F until golden brown and tender. Some ovens might be faster than others.

Yield depends on size of portions.


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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.



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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.



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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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