Vegan Savory Bites

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Our kitchen is known for simple, delicious recipes that turn out to be crowd pleasers, this one is no exception, these will go well with just about anything you might like to pair them with, from rice to pasta, from quinoa to baked potatoes, and they would also be delicious between slices of bread!


4 slices of whole grain or whole wheat bread
soak the bread in 1/2 cup water
add 3/4 cup oats
1 medium tomato
1 stalk celery
1 medium carrot
1/8 cup sweet red peppers cut into strips
1/8 cup sweet green peppers, cut into strips
Salt to taste
2 cups all purpose flour
1/2 cup cornstarch
Onion powder to taste
Garlic powder to taste
3 Tbsp sweet paprika powder
1/3 cup sesame seeds
1 Tbsp. vegan chicken style seasoning
1 tbsp. Italian Seasoning
1 tsp. olive oil


In a food processor or blender, process the vegetables with a little water until smooth. Scrape into a bowl. Add the rest of the ingredients, adding little bits of water until you have a dough that is neither too stiff nor too runny. Oil a baking sheet with olive oil and drop the dough into it by large tablespoonfuls. Bake them at 350ยบ F until golden brown on both sides. (Wait will they have set on one side before you flip them!)
Serve with with your favorite pasta sauce, gravy, sofrito or as is. They are delicious anyway!

Yield depends on size you make them in.
Enjoy!


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Garden Savories

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By far, the tastiest recipes that have come out of our vegan kitchen over the years have been the meat substitutes, they have also been very popular around the net. This one will be no exception because it is fairly easy to make, and it is delicious.
You can serve these Savories as is, o top them with your favorite gravy or pasta sauce. Pair them with rice, with potatoes, with anything, or use them as a scrumptious substitute for burgers. Enjoy!



1 cup brown rice, cooked as per package instructions
1 cup cracked wheat, cooked until tender
2 medium potatoes (raw), peeled
1/2 cup carrots chopped
1 cup celery, chopped
1 medium tomato
4 mint leaves, fresh
1 tsp. Italian Seasoning
1 Tbsp. Chicken Style Seasoning, vegan
3 Tbsp. sweet paprika powder
3 Tbsp. cornstarch
1 tbsp. olive oil
1 1/2 cups all purpose flour
3 slices whole wheat bread, toasted very well and ground in the blender or food processor into bread crumbs
Garlic powder to taste
Onion powder to taste
Salt to taste
1/2 cup water



Process in the blender or food processor the cracked wheat with the potatoes, the celery, the carrots, the tomato and the fresh mint leaves and process till smooth. Scrape into a bowl, add all the other ingredients, mixing thoroughly into a dough, making sure that there are no lumps.
It should be a heavy mixture, not runny. Pain a skillet with olive oil (we sometimes use rice bran oil because its boiling point is very high and you can safely cook with it, use whichever oil you like, including grapeseed oil, which, by the way, you can mix with olive oil without altering the flavor of the food). drop the mixture by large tablespoonfuls into the skillet and cook till golden brown on both sides.



Yield: Approx. 1 dozen, depending on the size of the spoon you use.



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Vegan Saucy Sweet Potatoes With Baby Carrots and Peas

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1 large sweet potato, peeled and cubed in large chunks
1/2 cup red peppers
1/2 cup green peppers
1 cup frozen sweet peas
1/2 cup baby carrots
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 sweet potatoes, the peas and the baby carrots.
Cook until potatoes and the baby carrots are tender and the peas are done, adding water by little bits, if necessary. (Don't let the sweet potatoes dry out!)





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Vegan Potato and Nut Cheese

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Substitutes for cheese abound among vegans but not all of them are really flavorful. This one is. It is easy to prepare, very tasty and you know all that goes into it!

1/2 block tofu, drained
1/2 cup walnut pieces
1/2 cup raw almonds
1/2 cup sweet red pepper strips
1/2 cup soy or rice milk
1 Tbsp. sweet paprika powder
4 Tbsp. cornstarch
1 tsp. olive oil
Salt to taste
1 tsp. onion powder or to taste
1/2 tsp. garlic powder or to taste
1/4 cup water

In a food processor or blender process the nuts, the tofu and the pepper strips with the water and the milk until smooth. Scrape into a sauce pot, mix in all the other ingredients and combine thoroughly.
Cook over a medium low heat until it thickens while still being creamy (about 20 minutes). Scoop into a container with a lid and refrigerate.



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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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