Barley Veggie Crumbles

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Crumbles are not only a delicious side for any meal you put together, they are wonderful mixed with your favorite pasta sauce to top spaghetti, maraconi and many other pasta dishes. You can put them between the layers of lasagna, sprinkle them on pizza, or wrap them into burritos, you can use them in pita pockets, and even to top rice. These are easy to make and really tasty. The best thing of all, they are economical and you know what's in them. Enjoy!

1 cup 1 cup barley grain (not pearl barley but whole grain barley, cooked till soft, reserve 1/2 cup of the barley cooking water)
1/2 cup walnuts
1 1/2 cup whole wheat flour
1 tomato
1/8 cup sweet red pepper strips
1/8 cup sweet green pepper strips
1 large carrot
1 stalk celery
3/4 tsp. tarragon or of Italian Seasoning
1 tsp. olive oil + more to cook with
3 tbsp. sweet paprika powder
1 small red onion chopped
1 tsp. garlic powder
Salt to taste
Water



In a food processor or blender, process the barley grain, the vegetables and the carrot with only as little water as possible to make a smooth paste. crape into a bowl. Add the rest of the ingredients and water, little by little as you combine, until you have a firm dough.
Place the dough by large pieces into a heavy skillet oiled with olive oil. As the dough cooks, break it in pieces with the edge of a spatula, and keep turning the pieces as they cook. Continue doing this until all your dough has been cooked and your crumbles are golden brown. Don't let them over cook or they will be too crispy, they must be golden brown on all sides but still soft.

Note- You can make your Crumbles chunks as small or as large as you wish, you control the size as you break them during cooking with the spatula.





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Barley Meaties

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We are always looking for ways to make our vegan cooking wholesome but savory, incorporating as much goodness into it as flavor. These do not disappoint! They go well as a sidekick to anything you might want to pair them with and are excellent in sandwiches and to replace veggie burgers.



1 cup barley grain (not pearl barley but whole grain barley, cooked till soft, reserve 1/2 cup water where you cooked the barley)
3/4 cup oats
1/2 cup cracked wheat (cooked, follow package instructions)
1 1/2 cups whole wheat flour
14 cup sesame seeds raw
3 Tbsp. sweet paprika powder
1/8 cup sweet red pepper strips
1/8 cup sweet red pepper strips
1 medium tomato
1/2 red onion chopped
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. olive oil + more to cook with


In a food processor or blender process the barley, cracked wheat and the vegetables with some of the barley water till you have a smooth paste. Scrape into a bowl and add the rest of the ingredients, mixing well until you have a dough that is neither too stiff nor too runny. Heat a skillet that is barely painted with olive oil and drop the dough into it by large spoonfuls and cook on both sides till golden brown.



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Wheat And Oat Tasties

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Hidden veggies give these beauties some delicious flavor! They are wonderful as a sidekick to any meal or as a filler for yummy sandwiches with your favorite toppings. If you have a veggie hater at home this is a great way to sneak some goodness into them! And what I love the most is that there two ways of preparing these Tasties, as you will see on the recipe. The second way makes them moist and saucy and you can add them to pasta, serve them on a bed of rice, and in many other ways. Enjoy!

These are the original Tasties:

 
2 Tbsp. minced red onion or 1 tsp. onion powder
1 cup cracked wheat, cooked following package instructions till soft
1 cup old fashioned or steel cut oats
1 large carrot, sliced
1 cup sliced celery
1/8 cup sweet red pepper, in strips
1/8 cup sweet green pepper, in strips
1 medium tomato, cut in chunks
1 1/4 cup whole wheat flower
3 Tbsp. cornstarch
1/4 sunflower seeds
3 tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Optional: 1 tsp. vegan chicken-style seasoning
1 tsp. olive oil + more for cooking
Salt to taste
Water
 
 
 
In a food processor or blender, put the veggies with enough water to process and make a smooth paste. Scrape into a bowl. Add all the dried ingredients and the oil, adding bits of water until you have a good dough that is neither excessively firm nor runny. Adjust the salt as you go if necessary. Once you get your dough, heat a skillet that has been barely painted with olive oil and cook them on both sides till golden brown.
 
 
 

 
You can stop there and use them for sandwiches, you can have them as is, to accompany anything from mashed potatoes to baked yams. But if you want them to be juicy and saucy so that you can toss them with pasta, top rice with them, wrap them in tortillas, etc., you simply get a couple of cups of your favorite pasta sauce, heat it in a skillet or small pot, cut the Tasties into strips or pieces and drop them into the sauce until they are heated though and have absorbed the moisture of the sauce.
Trust me, you'll love them!
 

When The Heart is Weary...
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Vegan Gazpacho Andaluz

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This is a very tasty and refreshing soup, great for hot summer days or when you don't really feel like cooking. Add whatever sides you like to round up your meal! Traditionally, this is done with French bread but for added nutrition, we changed it to whole wheat.




1 large cucumber, peeled and sliced
2 medium tomatoes
8 slices of whole wheat bread, the crusts removed (but don't toast the bread!)
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
Olive oil

Optional: 1 sweet red pepper, seeded and chopped



Soak your bread until it is soft and mushy, about 30 minutes. Take it in your hands and squeeze most of the water out, but not all. Drop it into a food processor or a blender. Add the rest of the ingredients, except the olive oil. Process till smooth.
Pour into a bowl or into the soup dishes you will serve it in and drizzle liberally with olive oil.

Enjoy!


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Savory Zucchini Fritters

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You never have enough recipes for quick sides to add to round up a meal. These are also super delicious with bread as fillers for sandwiches with your favorite toppings added. Enjoy!


1 medium zucchini, cut lengthwise and then chopped small
1/2 cup cracked wheat, cooked to the consistency of cooked rice (follow package instructions)
1 red onion, coarsely chopped
1 medium tomato, coarsely chopped
1/4 cup raw sesame seeds
4 Tbsp. sweet red pepper
4 Tbsp. sweet green pepper
1 garlic clove, peeled
3/4 cup breadcrumbs
1 tsp. Italian Seasoning
2 Tbsp. sweet paprika powder
Salt to taste
3 Tbsp. cornstarch
1 cup all purpose flour
1 tsp. vegan chicken-style seasoning of your choice
Approximately 1 cup water


In a food processor or blender, put the sweet peppers, the garlic, the onion, with just enough water to make the machine function, and process till you have a smooth paste. Scrape into a bowl, add all the other ingredients and more, water, as needed, to have a thick but not stiff dough. Cook by large tablespoonfuls in a skillet that has been barely painted with olive oil until they are golden on both sides.



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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.




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