Oat and Veggie Yummers

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They don't get any easier than these! They are also tasty and versatile. Would make a delicious addition to sandwiches and pasta, to mention just a couple of possibilities!

1 large potato
1 cup oats (quick)
1 small tomato
1 large carrot (peeled and sliced)
1 tsp. onion powder
1/2 tsp garlic powder
2 Tbsp. sweet paprika powder
1/8 tsp. ground dried sage
1/8 tsp. ground dried thyme
1/8 tsp. ground dried marjoram
1/8 tsp. ground dried rosemary
1/2 tsp. coriander powder
Salt to taste
1/2 cup whole wheat flour
3 Tbsp. cornstarch or 3 Tbsp. arrowroot
Olive oil


In a blender and using as little water as possible to operate, process the potato, the carrot and the tomato into a soft pupl. Scrape into a bowl, add the rest of the ingredients, and just enough water to form a soft dough.
Barely paint a skillet with olive oil. Heat up the skillet. Drop the dough into the skillet by very large spoonfuls. Do not flip until set on one side. Flip. Cook on both sides until golden brown on both sides.

Yield: Depends on size of patties

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Easy, Simple and Tasty Vegan Patties

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We love tasty, easy and economical recipes and this one fits in nicely into our trademark cooking style, You can use these patties as a side dish for anything you might to join them too, like rice, mashed potatoes, baked yams, etc. You can also use them for sandwiches or cute them into strips and add them to pasta or roll them with your favorite trimmings in very savory tortilla wraps. Enjoy!


1 1/2 cups cooked brown riced
1 large potato
1 cup oats (quick)
1 small tomato
1 tsp. onion powder
1/2 tsp garlic powder
2 Tbsp. sweet paprika powder
2 Tbsp. raw sesame seeds
Salt to taste
1/2 cup whole wheat flour
3 Tbsp. cornstarch or 3 Tbsp. arrowroot
Olive oil


In a blender and with just enough water to operate the machine, process the potato, the tomato and the sesame seeds. Scrape into a bowl. Add the rest of the ingredients, adding barely enough water to crease a dough.
Barely paint a skillet with olive oil. Heat up the skillet. Drop the dough into the skillet by very large spoonfuls. Do not flip until set on one side. Flip. Cook on both sides until golden brown on both sides.


Yield: 14







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Cheesy Vegan Broccoli Soup

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Cold days are perfect for soup! Warm, hearty, it just feels so good and when it's savory and filling, all the better. If you love pimento cheese and broccoli, this one's for YOU!

1 cup broccoli cut in small pieces
1 carrot cut in small pieces
1 tomato cut in small pieces
1/4 cup sweet green pepper
1/2 cup sweet red pepper
3/4 cup cashews
Salt to taste
Garlic and onion powder to taste
1 Tbsp. sweet paprika powder
1 Tbsp. olive oil
1 Tbsp. chicken style seasoning (vegan)
1 tsp. nutritional yeast (to increase cheesy flavor- optional)
1 Tbsp. cornstarch


Fill half of the glass of the blender with water, add th cornstarch, and process all the vegetables in this water till smooth. Pour into a pot and add the rest of  the ingredients, except the olive oil.
Cook for 30 to 40 minutes. Add the olive oil before serving. Great with crunchy Pita chips!

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Vegan Saucy Potatoes With Lima Beans

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5 large red potatoes, peeled and cubed in large chunks
1/2 cup red peppers
1/2 cup green peppers
1 cup frozen lima beans thawed
1 cup tomato sauce
Salt to taste
1 Tbsp. garlic powder
1 medium sized onion, peeled and sliced
2 Tbsp. sweet paprika powder
1/4 tsp. oregano
1/4 tsp. sweet basil
1/2 coriander seed, ground
1/4 cup olive oil (about 3 Tbsp.)


Prepare as follows: In a sauce pan, cover all these ingredients with water, adding the potatoes.
Cook until potatoes are tender, adding water by little bits, if necessary. (Don't let the potatoes dry out!)

Note- You can add the cup of lima beans to the pot while they are still frozen and let them thaw as they cook, but you must consider the thawing time in your preparation. They are delicious either way, and dropping them in while still frozen saves you one step.







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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 Appétit!


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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,







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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!




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