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!



The Sunshine of the Soul...

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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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Savory Veggie Patties

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We love tasty cooking. In our kitchen, we come up with things that have FLAVOR! We don't believe that healthy eating has to be bland, and we go for the palatable every time. These patties are very easy to make, they are versatile, since you can use them as is as a sidekick to many dishes, and also as a tasty insert for your sandwiches. The fact that they contain veggies makes them even more savory. Enjoy!

1 cup of water
1 cup Old Fashioned oats
1/2 cup wheat germ
1/2 cup brown rice, cooked
1/2 cup bread crumbs
1 cup whole wheat flour
3 tbsp. cornstarch
Salt to taste
3 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/2 tsp. coriander seed powder (you can pulverize the seeds in a coffee grinder or with a mortar and pestle)
1 Tbsp. olive oil
1 tsp. onion powder (up to 2 tbsp. onion powder if you like things spicy)
1/2 tsp. garlic powder (1 tsp. if you want more spice)
1 large carrot, peeled and sliced
1/2 cup raw sliced almonds
1/2 cup sweet green and red pepper strips, mixed


In a blender, process the vegetables with the rice with a little bit of water until you have a paste. Scrape into a bowl, add the rest of the ingredients and the seasoning, adding little bits of water
as necessary, until you have a firm dough, not hard but not runny. Form patties with your hands. Cook in a skillet until golden brown on both sides. Serve topped with pasta sauce or with your favorite
sauce or vegan cheese, or use as is as filling for sandwiches with the trimmings of your choice.





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Vegan Split Pea Steaks

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1/2 cup cracked wheat (cooked in just enough water till soft like rice (about 30 mins.)
1/2 cup green split peas (cooked in the minimum possible water till soft, about 30 mins.)
1 cup brown rice, cooked
1 carrot, peeled and chopped
1/2 cup sweet green and red peppers mixed, cut into strips (the proportion is to your taste)
1/2 red onion, peeled and chopped
1/2 cup sesame seeds
2 sprigs parsley
1 tomato
1 1/2 cups whole wheat flour
1 tsp. garlic powder or to taste
2 Tbsp. cornstarch
3 Tbsp. sweet paprika powder
1 Tbsp. olive oil
1 tsp. Italian Seasoning


Place all the ingredients in a food processor or blender (you can do it in batches if you like) and process till smooth. Form the steaks as large patties in your hands.
Cook them in a skillet barely painted with olive oil, until golden brown on both sides.
Serve with your favorite pasta sauce.





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