Super Tasty Quinoa Pancakes

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These are totally amazing! They are not only flavorful but also wholesome and nutritious. And they are super easy to make. You can use these pancakes for lunch with a sauce or vegan sour cream or any vegan cheese of your choice. You can use them as a side for baked potatoes or yams, you can also have them with bread. Enjoy!

3/4 cup quick oats
1 cup cooked quinoa
1 1/2 canned or cooked garbanzos or chickpeas
1 large potato boiled
1 carrot, peeled and sliced
1 tomato, chopped
1 small onion, peeled and sliced
1/2 cup walnuts
1/4 cup sweet red pepper strips
1/4 cup sweet green papper strips
1 1/2 cups all purpose flour or more
4 Tbsp. sweet paprika powder (for flavor and rich color)
2 Tbsp. vegan chicken style seasoning
1/2 tsp. garlic powder or to taste
Salt to taste
1 Tbsp. olive oil plus more to cook with
1 cup water or less


In a food processor or blender, put some of the water (ONLY enough to actually make the machine work) and the pepper strips, the tomato, the onion, quinoa, garbanzos and walnuts, and process into a smooth paste.
Scrape into a bowl, add the rest of the ingredients. You MUST have a thick mixture, so ONLY add enough water to end up with a thick mixture. Heat up a heavy skillet that has been barely "painted" with olive oil, and drop
the mixture into it with very large spoonfuls. Wait until it sets before flipping. Cook till golden brown on both sides.

You can use them as is, topped with pasta sauce, vegan gravy, vegan cheese sauce, or vegan sour cream (you can chop some chives into this one!) You can also cut them into pieces and add them to sandwiches or wraps, with your favorite fillers.


Bon App├ętit!


Nothing Was Spared For You
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Garden Delicious Veggie Patties

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Every time we come up with a tasty recipe we have to share it with you. This one is really tasty and you can use it in many different ways, as a side, as a sandwich filler, you can also drop it into sauce and then use with pasta or to complete a meal. Just have fun with it!

2 raw potatoes, peeled and chopped
1 1/2 cups oats
1/4 cup sweet green pepper strips
1/4 cup sweet red pepper strips
1/2 cup walnuts
1 large tomato
1/2 cup breadcrumbs
1 1/2 cups all purpose flour
1 cup sweet yellow squash of your choice
3 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
4 Tbsp. cornstarch
1 Tbsp. olive oil + more to cook with
Water (only enough to process ingredients with)


In a food processor or blender, process all the vegetables with a little bit of water till you have a thick, smooth paste. Scoop into a bowl and mix in all the seasonings thoroughly (the mixture has to be thick, so that you can have juicy pieces that are great for cutting into strips).
Cook in a cast iron skillet barely painted with olive oil until golden on both sides.


We have served them in different ways, as a side for potatoes, and as the sidekick of cornmeal pancakes. Add them to rice, quinoa, millet, and just about anything!

This is what they look like if you cut the patties into strips and drop them into your favorite pasta sauce and heat the sauce, allowing the strips to soak up the sauce for a few minutes,







Encouraging Promises!


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Cream of Asparagus and Peas Soup (Vegan)

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This soup has a delicious flavor and it is relatively easy to make. With some crusty whole grain bread, a light salad and, if you want to, a simple dessert, if makes the centerpiece of a wonderful, hearty meal that just hits the right spot in cold, winter day. Enjoy!


2 cups asparagus
1 1/2 cups peas
3 cups milk (rice or soy, unflavored)
2 large carrots
4 potatoes
1 celery stalk
1 cup pasta (rigatoni or penne)
1/2 sweet red pepper, seeded and chopped
1/2 sweet green pepper, seeded and chopped
1 1/2 Tbsp, sweet paprika powder
Salt to taste
1 Tbsp, chicken style seasoning
1 tsp. onion powder
1/2 tsp. garlic powder
Water



Cook your asparagus and your peas till tender. Reserve the water. Let them cool and process them in a blender together with the peppers and the celery, using the reserved water till smooth. Wash and peel your vegetables. Pour into a pot. Cut your potatoes in chunks and slice your carrots. Add to the pot with the rest of the ingredients, except the pasta. Cook till the potatoes and the carrots are tender. During the last 15 minutes, add the pasta and continue cooking till the veggies are ready and the pasta is the way you like it.

Serve and enjoy!




Real Hope. . .


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New Tasty Rollies!

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Rollies are one of the most popular sides that we have ever put together. They are super tasty, easy to make, they go with just about anything you can pair them with and are a delicious addition to any meal, yet, they are also a tasty finger food for get-togethers and for when you are planning to have company over.

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 sweet dried basil
1/8 tsp. crushed dried rosemary
1/8 tsp. ground dried thyme
1/4 teaspoon celery seed
1/4 teaspoon dried parsley
1/8 teaspoon ground cumin
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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Multi-Grain Morsels

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You know that Delicioso not only means Delicious, but simply put, in our case, it is synonymous with flavorful and appetizing. We like to cook vegan, wholesome, and healthy, easy and econmical, yes, but you can be SURE it is also deliciously tasty. Here is our latest rendition. These morsels, can be used as is, as a wonderful sidekick for any dish, you can also cut them into strips or pieces and add them to pasta dishes, wraps and scrambles. You can slip them into sandwhiches with anything you enjoy and you have a wonderul and portable meal that will hit the right spot. Enjoy!

1 raw potato, peeled and chopped
1 cup barley, cooked until soft (follow package directions)
1 cup oats
1/4 cup sweet green pepper strips
1/4 cup sweet red pepper strips
1/2 cup walnuts
1 cup breadcrumbs
3 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
4 Tbsp. cornstarch
1 1/4 cups whole wheat flour
1 Tbsp. olive oil + more to cook with
Water (only enough to process ingredients with)


In a food processor or blender, process all the ingredients till you have a thick, smooth paste. Scoop into a bowl (the mixture has to be thick, so that you can have juicy pieces that are great for cutting into strips).
Cook in a cast iron skillet barely painted with olive oil until golden on both sides.














In Love
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Vegan Garden Meatlets

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When you can put together a recipe with a number of vegetables and protein, which is tasty, easy, economical and nutritious, you got a great one! This is what this recipe is all about. Enjoy!

2 cups unbleached flour
2 cups whole wheat flour
1 cup wheat germ
1 cup oats
1 cup bread crumbs
1 tsp. garlic powder (up t 1 Tbsp. if you are a great garlic lover or like your food spicy)
1 large carrot, peeled and sliced
1 medium red onion or 1 tsp. onion powder (up to 3 Tbsp. onion powder if you like your food spicy)
1/2 cup sweet green pepper
1 cup white cabbage
1 tomato
1 stalk of celery
1 potato
3/4 cup cornstarch
5 Tbsp. sweet paprika powder
2 Tbsp. olive oil + more to cook
Salt to taste
1 Tbsp. Italian Seasoning
1 cup water or less


In a food processor or blender, process all the veggies with a little bit of the water, just enough to be able to get a smooth paste. In a bowl, mix together all your dry ingredients, then incorporate the paste, adding more water as you go. Add the water cautiously and slowly as you mix, because the dough has to come out really thick to get the right consistency for the meatlets.
Once you get a smooth, thick mixture, without lumps, form your meatlets with a large spoon, and drop them into a hot skillet that has been barely painted with olive oil. Cook them until they are golden brown on both sides.






He Never Disappoints
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Savory Brown Rice 'N Wheat Patties

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We are all about flavorful cooking. We try to make it easy, nutritious, economical, but very scrumptious. These meet all of that and more. Enjoy!


1 cup cracked wheat (cooked)
1 1/4 cup brown cooked brown rice
1 1/2 cups whole wheat
1 stalk celery
1 tomato (medium)
1 potato
1/2 cup sesame seeds
1 tsp onion powder
1/2 tsp. garlic
Salt to taste
2 Tbsp. sweet paprika powder
2 Tbsp. cornstarch


In 1/2 cup water process the celery, the tomato and the potato in a food processor or blender till smooth, scrape into a bowl, add the rest of the ingredients, mixing well, adding, little by little, another 1/2 cup water, making sure your mixture is not runny.
Paint a skillet with olive oil and drop into it by large tablespoonfuls. Flip when set on one side. Cook until golden on both sides.


You Will Not Want Any Good Thing
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