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!


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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.


Enjoy!



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Finger Licking Fritters

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If you're making a vegan cookout for friends, don't forget to make a mountain of these, they will disappear in a jiffy!

1 cup elbows (use any kind you prefer, like brown rice or whole wheat)
1/2 cup cornmeal
1 cup all purpose flour
1 tsp. onion powder (or ore if you like things spicy)
1/2 tsp. garlic powder (1 tsp. if you love garlic)
Salt to taste
1 tsp. sweet paprika powder
1 tsp, vegan chicken-style seasoning
1/2 cup sweet red pepper strips
1/2 cup raw almonds
1/2 cup plain soy or rice milk
1 tsp. olive oil + more to cook with



Cook elbows until they are al dente (see package instructions). In a food processor or blender, process the red peppers and the almonds with the milk till smooth. Scrape into a bowl.
Add the rest of the ingredients and combine well until you have a thick mixture. Drop by large spoonfuls into a hot skillet barely painted with olive oil. Cook until golden brown on both sides.


Finger Licking Fritters served with Saucy Potatoes (recipe is also on this blog)



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Savory Rice Risotto

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This rice is cooked until it is fluffy but still a bit creamy and soupy, almost with the consistency of a risotto. It is incredibly tasty. Enjoy!

1 1/2 cups brown rice
1 cup green split peas
1/2 cup sweet red peppers
1/4 cup sweet green pepper
1/4 cup raw almonds
1 1/2 sweet paprika powder
1/2 medium red onion
1/2 tsp. garlic powder (or 1 mashed clove)
1 tsp. vegan chicken-style seasoning
Salt to taste
1 medium tomato
1 1/2 Tbsp. olive oil
1 cup water


Pour water into a food processor or blender and add the onion, the tomato, the peppers and the almonds until you have a cream.
In a pot, put the brown rice and the split peas, barely covering them with water, add the cream you just processed, and mix well. Cook, covered, until the rice has absorbed most of the liquid and is fluffy and juicy, almost like a risotto.
When you serve it, place it on a bed of steamed cabbage or raw lettuce and garnish with your favorite steamed vegetables.



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Garden Veggie Patties

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These are amazingly tasty! We couldn't believe how good they were, considering the unusual vegetables that were hidden in them. Great for finicky eaters!

1 cup shredded cabbage
1 cup finely chopped kale
1  large carrot, peeled and sliced
1 large tomato
3/4 cup chopped celery
1 medium potato, peeled and cubed
1 medium red onion, chopped
1 small raw beet, peeled and chopped
1/2 cup sweet pepper strips, red and green mixed (proportion of either is according to your preference for one or the other)
1 large garlic clove or 1 tsp. garlic powder
1 cup brown rice, cooked
3/4 cup Old Fashioned oats
1 1/2 cups whole wheat flour
3 Tbsp. cornstarch
Salt to taste
1 tsp. Italian Seasoning or herbs of your liking
3 Tbsp, sweet paprika powder
1 Tbsp. olive oil plus more to cook with
1/2 cup raw sesame seeds
1 cup water



In a food processor or blender, put the water and all the vegetables plus the garlic and onion, process till smooth. Scrape into a bowl and add the rice, the oats and the seasonings and 1 Tbsp. of olive oil, combining well.
Form the patties. Barely "paint" a skillet with olive oil and cook your patties, flipping them every 5 minutes, till golden brown on both sides,








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