Tasty Multi Grain Vegan Strips or Chunks

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These are tremendously savory and can be served in a variety of ways and used as you would any commercial vegan chunks or strips. You can also break the dough apart and produce a form of ground meat substitute alternative that  will serve you well for burritos, and other dishes. Cut into smaller pieces and add to stir fries, scrambled tofu, to saucy veggies you prepare in a skillet such as eggplant or cauliflower. Chop them also into pizzas and pasta sauce. Use as a side kick for potatoes, rice or yams. Add to your pita sandwiches and experiment with a thousand other ways that will come into your mind as you enjoy them!


1 1/2 cups Old Fashioned oats (soaked in 1/2 cup water until soft)
1/2 cup cracked wheat (cooked in a little bit of water until it has the consistency or cooked rice, please follow package instructions)
1/2 cup brown rice flour (you can pulverize raw brown rice in a blender or food processor to obtain this flour)
3 Tbsp. cornstarch
Salt to taste
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian Seasoning
1/4 tsp. oregano powder
3 Tbsp. sweet paprika powder
1 cup whole wheat flour
1/2 cup all purpose flour
1 large raw potato, peeled and cubed
1 large carrot, peeled and sliced
1/cup sweet red peppers, cut into strips
1/2 cup sweet green peppers, cut into trips
1/4 cup sliced raw almonds
Olive oil

Once the cracked wheat is cooked, put it in the blender or food processor with the potato, the peppers and the carrot and process till smooth. Scrape into a bowl and add the rest of the ingredients, mixing well until you get a soft dough that is not mushy. If your dough is too watery, add a little bit more flour, adjusting the seasonings to your taste.


There are two ways to cook these, first is like a form of homemade textured whole grains protein, and the other is the strips themselves.
To prepare the multi grain bits or textured whole grains protein (which you will use as if it was ground meat substitute):

Take pieces of the dough and with clean hands form patties, drop them into a skillet barely "painted" with olive oil. Let them set on one side before flipping and then let them set on the opposite side. Now, with a spatula or cooking spoon, break them apart into small pieces, the smaller, the better, but follow your own taste and preference on this, there is no real wrong way or "size" to divide the pieces into. Once you have a skillet full of bite size pieces, just move them around until golden brown on all sides, taking care that they will not burn.


How to prepare the strips:

Simply form a thick rope with the dough and cut the pieces with a knife or spatula. You can make them long and narrow or more chunky and shorter, like jumbo chunks, according to your preference and to the use you will be giving them. Drop them into the skillet with the olive oil and cook them until golden brown.



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New Vegan Tastlets (These Choplets are really good!)

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If you love easy and tasty meat substitutes, that go well with just abut anything you throw them at, these are it! Just let your taste buds get a load of these babies and they will be singing all through your meal. Enjoy!

1/2 cup brown rice flour (you can make it by pulverizing raw rice in a blender or food processor)
1 medium size raw potato, peeled and cubed
1 cup oatmeal
1/2 cup cornmeal
1 tomato
1/2 cup red onion, chopped + 1 tsp. onion powder
1 cup whole wheat flour
1/2 cup all purpose flour
1 medium size Italian bread, torn into pieces
1 Tbsp. baking powder (aluminum free)
1 tsp. nutritional yeast
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/2 tsp. coriander powder
1 tsp. garlic powder
1 Tbsp. extra virgin olive oil
3/4 cup water
1/2 cup sliced almonds
Salt to taste
Water

Tear the bread into coarse pieces. In a bowl with a little water (just enough to soak it), soak the bread until it is soft.
In a blender or food processor, with just enough water for the machine to function, process the potato, the tomato and the sliced almonds until smooth.
Scrape into the bowl of soft bread, mix in all the rest of the ingredients and form  a dough.
With your hands, give them the form you would like to have and drop them into a skillet barely "painted" with olive oil.
Cook them on all sides until they are golden brown.


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Cauliflower Croquettes

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Croquettes are so versatile and we make them often at home. These you can eat with just about anything, mashed potatoes, baked yams, rice, etc. Or you can make a heap of them, add your favorite gravy and dig in as if they were mini savory pancakes and have them with salad for an easy lunch! They have a little bit of crunch to them from the cauliflower slices. Hope you like them, they are very tasty!

1 1/2 cups all purpose flour
1/2 cup cornmeal
3 Tbsp. cornstarch
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. sweet paprika powder
1/2 cup tofu
Salt to taste
1/2 cup soy or rice milk (or as needed)
3 large cauliflower florets very thinly sliced
Olive oil



In a bowl, mix all the ingredients until you have a batter. Make sure it is a thick batter (like for pancakes).
In a skillet that has been barely "painted" with olive oil, drop the batter by large tablespoonfuls. Wait till it sets before flipping.
Cook on both sides till golden brown.

Yield: About a dozen, or depending on what size you make them.


The Sunshine of the Soul...
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Sesame Patties

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You can never have enough recipes for patties! They are among the most problem solving recipes we vegan make to substitute meat in our diet. These can be served alongside anything you want, from rice and beans to couscous! They also go tremendously well inside buns and for various sandwiches you might want to come up with. Enjoy!

3/4 cup old-fashioned oats
3 slices whole wheat bread
2 cups whole wheat flour
3/4 cup all purpose flour
4 Tbsp. cornstarch
1 stalk celery
1 large tomato
1 medium carrot
1 medium potato
1/2 cup sweet red pepper strips
1 medium onion (if you love onions, add 1/2 tsp. onion powder)
1 Tbsp. olive oil plus more
1 tsp. Italian Seasoning
1/2 tsp. coriander powder
3 Tbsp. sweet paprika powder
1 tsp. baking powder
1 Tbsp. nutritional yeast (not baker's yeast!)
Salt to taste
3 Tbsp. sesame seeds
1 cup water

In half a cup of water, soak the bread and the oats till they are soft. In the meantime, peel the carrot and the potato and cut them in pieces. Cut the tomato in chunks, wash and slice the celery. Process all of these int he blender with the rest of the water till you have a puree.
Scrape into a bowl and add the oats and the bread and the rest of the ingredients, mixing well. The dough has to be a bit compact, not runny. If you see that the texture is runny, add more whole wheat flour, making sure it is not too stiff, but just soft but firm at the same time.
Form small patties and cook in a skillet barely "painted" with olive oil till golden brown on both sides.

Yield: 23 (if you don't make them too large)


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Savory Torrejitas (Croquettes)

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These are very easy and super tasty. A welcome addition to "round up" any meal!

1/2 block tofu, drained
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 cup frozen peas, thawed
1/2 tsp. garlic powder
1 tsp. onion power 3/4 Tbsp. if you love onion flavor!
1 Tbsp. cornstarch
3/4 cup soy or rice milk
Salt to taste
1/2 Tbsp. sweet paprika powder
1/2 tsp. tsp. turmeric
Olive oil
1/2 cup water


Drain and mash the tofu, add the rest of the ingredients and and form the croquettes, any size you like best.
In a skillet that is barely "painted" with olive oil drop the croquettes, let them set before you flip them.
Cook them till they are golden brown on both sides.

Yield: 10 medium sized croquettes, more if you make them small.



Don't Tear Down. . . 






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Tasties' Chunks (These are like vegan choplets!)

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This is the second version of our original recipe. It has just a couple of changes to it and it's still delicious. Enjoy!

SecondVersion- Tasties' Chunks (These are like vegan large choplets!)

1 cup cooked garbanzos or chick peas could be from a can, (rinsed and drained)
2/3 cup brown rice flour (you can pulverize raw rice in a blender or food processor to make the flour)
1/2 cup all purpose flour
1 1/2 cups whole wheat flour
2 Tbsp. peanut butter
2 Tbsp. cornstarch
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/4 tsp. ground cumin
Pinch of oregano
1 Tbsp. nutritional yeast (optional, but it adds quite a bit of flavor!)
1 Tbsp. olive oil, plus additional olive oil
1 medium size tomato
1 stalk of celery
1/2 onion, peeled and sliced
1/2 cup red bell pepper strips
1/4 cup Anaheim pepper strips or any other kind of green pepper cut into strips
1 medium sized carrot, peeled and sliced
3/4 cup water
Optional: Add green olives

In a blender, with half of the water the recipe asks for, process the tomato, the celery, the onion, the peppers and the carrot will smooth. Scrape into a bowl. Add the rest of he ingredients and the rest of the water, mixing well until you have a dough. Take portions of the tough in your hands and form them coarsely into thick large choplets or chunks.
Note, if you make them long, they will look almost like the sausages. You can cut them into square pieces while on the skillet or before you cook them if you want the chunks to be smaller.
There are several ways you can cook these:
1- Barely "paint' a skillet with olive oil and cook them there until they are golden brown on all sides.
2- Grill them until they are golden brown on all sides.
3- You can steam them, watching them carefully and turning them around often.
4- You can bake them at 350º F, turning them often to make sure they do not burn.

While they are cooking, prepare your favorite tomato sauce (as if you were to fix pasta). Make only enough to soak your Tasties in it! Once the sausages are done, put them in a saucepan with the sauce and let them absorb some of the delicious goodness of your favorite sauce. Add some olives when you serve or  as you cook the sauce.

Serve them as a sidekick for rice, potatoes, baked yams, you name it! You can also put them into your next burrito or pita bread. You can also add them to pasta and mix them into already cooked beans!

Yield depends upon the size you choose for them.




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Garbanzo Tasties

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Garbanzos or chick peas are among the tastiest ingredients you can use in a recipe to make it savory indeed! They blend well with a variety of seasonings and are truly versatile in what you can make with them. These tasties are amazingly delicious and we will be making two versions of them, to show you how far they go when it comes to how you can prepare them. Enjoy!

First Version- Tasties (These are like small, homemade sausages!)

1 cup cooked garbanzos or chick peas could be from a can, (rinsed and drained)
2/3 cup brown rice flour (you can pulverize raw rice in a blender or food processor to make the flour)
1/2 cup all purpose flour
1 1/2 cups whole wheat flour
2 Tbsp. peanut butter
2 Tbsp. cornstarch
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1 Tbsp. nutritional yeast (optional, but it adds quite a bit of flavor!)
1 Tbsp. olive oil, plus additional olive oil
1 medium size tomato
1 stalk of celery
1/2 onion, peeled and sliced
1/2 cup red bell pepper strips
1/4 cup Anaheim pepper strips or any other kind of green pepper cut into strips
1 medium sized carrot, peeled and sliced
3/4 cup water


In a blender, with half of the water the recipe asks for, process the tomato, the celery, the onion, the peppers and the carrot will smooth. Scrape into a bowl. Add the rest of he ingredients and the rest of the water, mixing well until you have a dough. Take portions of the tough in your hands and roll them to form small, thick sausages.
There are several ways you can cook these:
1- Barely "paint' a skillet with olive oil and cook them there until they are golden brown on all sides.
2- Grill them until they are golden brown on all sides.
3- You can steam them, watching them carefully and turning them around often.
4- You can bake them at 350º F, turning them often to make sure they do not burn.

While they are cooking, prepare your favorite tomato sauce (as if you were to fix pasta). Make only enough to soak your Tasties in it! Once the sausages are done, put them in a saucepan with the sauce and let them absorb some of the delicious goodness of your favorite sauce.




Serve them as a sidekick for rice, potatoes, baked yams, you name it! You can also put them into your next burrito or pita bread.

Yield depends upon the size you choose for them.



Real Hope. . .


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