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


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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

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.

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Mango And Tahini Sensation

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The sweetness of the fruit and the nuttines of the tahini, which is a form of sesame seed butter makes this vegan smoothie one of a kind. Make it with lots of ice for a hot summer day and enjoy!

1 cup fresh or partially thawed frozen mango
1 tablespoon tahini
1 banana, peeled and sliced
1 kiwi, peeled and sliced
1/2 cup water
1/2 cup coconut milk
A handful of ice

Place all the ingredients in a blender or food processor and blend till totally smooth.
Serve immediately.

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Pineapple, Coconut and Apple Silkie

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1 handful of ice
1 cup pineapple chunks, fresh, frozen or from a can (drained)
1 1/2 cups rice, almond or soy milk
1/2 cup coconut milk
Sweetener of your choice, to taste
1 tart apple (Granny Smith or other), peeled, cored, seeded and cut in cubes
1/2 tsp. vanilla
1 tsp. shredded sweetened coconut

Place all ingredients in the blender except the shredded coconut and process till smooth.
Pour into glass and top with the shredded coconut. Serve immediately and enjoy!

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Tropical Fruity Slush

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Smoothie lovers have them all year round, but there are some seasons in which smoothies are almost mandatory, summer is one of them, if you love fruity smoothies, this one's for you!

1/2 cup non-dairy yogurt
1 cup coconut milk (of 1 full can if desired)
2 oranges
1 banana
1/2 cup strawberries
Sweetener to taste

Wash strawberries, remove the greens and discard them.
Chop into the blender. Peel the banana and slice into the blender. Peel the oranges, seed them and chop them into the blender (if you would like a slush that is less thick, only extract the juice of the oranges and add to the blender.)
Add the rest of the ingredients and blend on medium speed for 1 minute. Serve immediately or pour into popsicle stick molds and freeze.


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