Oatties (Otherwise Known As "Did You Say YUM?")

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Sometimes, recipes just happen. You have something going and the recipe flows just right. Oatties are so named because the main ingredient is, you guessed it, oats! They are very easy to make and heavy on the flavor (yeah, that's our trademark!) You can put these together in a jiffy. If you have guests and are planning to grill some veggies, these would be a perfect addition to the meal. Only, we suggest that you use a grill pan to cook them. They will have the delicious and pretty grill marks that will enhance the appeal and the flavor. use them to go with just about anything. Enjoy!

2 cups Old Fashioned Oats
1 large carrot, peeled and sliced
1/2 cup parsley
1 tomato, seeded and cut in chunks
1 celery stalk, washed and sliced
1 red onion, peeled and chopped
1/2 cup sweet red and green pepper strips
1/2 tsp. to 1 tsp. garlic (depending on whether you are a big garlic lover or not, adjust to preference)
1/2 cup bread crumbs
Salt to taste
1/2 cup sesame seeds, raw
1 cup all purpose flour
3 Tbsp. cornstarch
3 Tbsp. sweet paprika flour
1 large potato
1 cup water
1 Tbsp. olive oil + more for cooking
1 tsp. dried sweet basil
1/2 tsp. cumin

In a medium bowl, soak the oats in 1/2 cup of water until the oats are soft. Meanwhile, in a food processor or blender with the rest of the water, process the carrot, parsley, tomato, celery, peppers, onion and sesame seeds until smooth. Scrape into the bowl where you have soaked the oats.
Add the rest of the ingredients and combine everything well. Form your patties.
Drop them into a hot skillet barely "painted" with olive oil and cook them until they are golden brown on both sides.

Yield: Approx. 15 (medium size, more if smaller, less if larger)

Note- The Oatties of our photo were cooked as the recipe indicates, then, they were sliced into long pieces and dropped in homemade spaghetti sauce till they absorbed the liquid (oh, roughly some 10 to 15 minutes) and then served with yellow potatoes. You can serve them with your favorite sauces or gravies.

 Pathlights. . .Worthwhile exploring!
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Perfect Veggie Patties

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These are super easy and very tasty. You can use them as burgers or a sidekick of mashed potatoes or baked yams. You can also slice them in strips, throw them into your favorite spaghetti sauce until they absorb the flavor and then add them to any pasta. The possibilities are endless!

2 cups Old Fashioned oats
1 medium sized Italian bread, cubed
2 1/2 cups whole wheat flour
1 large potato, peeled and sliced
1 medium tomato, seeded and chopped
1 large carrot, peeled
1 medium raw beet, peeled and chopped
1 stalk of celery, washed and sliced
1 small red onion, peeled and chopped
1/2 cup green peppers Anaheim or some similar peppers of your choice, seeded and chopped
1 Tbsp. olive oil
1/2 cup sweet rd peppers, chopped
1 tsp, garlic powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. Italian Seasoning
3 Tbsp. sweet paprika powder
Salt to taste

Soak oats in a bowl in 1/2 cup water, add the bread and let rest till soft. With a potato masher, mash them into a pulp. In a food processor or blender, process the vegetables with as little water as possible till they are smooth.
Scrape into the same bowl where you have the oats and the bread. Add all the seasonings and mix thoroughly to combine. Form patties with your hands and cook in a heavy skillet that has been barely painted with olive oil till golden brown on both sides.

Yield: 16

Bible Universe: Explore!
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Veg Tasties

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I don't know about you, but when we meet new people and we tell them that we are vegan, they always ask the same thing: "You're vegan! And what do you eat?" They stop asking that after they sit at our table and eat what we eat! Here is another flavorful rendition from our kitchen to yours that proves that meat can be substituted with tons of flavor and yum!

1 1/2 cups white beans, cooked (could be canned, and if they are canned, rinse them)
1 medium carrot, peeled and sliced
1 medium potato, peeled and chopped
1 tomato, cut in chunks
1 celery stalk, washed and sliced
1 medium beet, peeled and chopped
1 1/2 cups whole wheat flour
3 Tbsp. cornstarch
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
Salt to taste
1/2 tsp. coriander powder
1/2 tsp. cumin powder
2 Tbsp. sweet paprika powder
1 cup bread crumbs (you can make it yourself from whole wheat bread)
1 Tbsp. olive oil
1 tsp. garlic powder (1/2 tsp. if you are not a great garlic lover)
1 medium onion sliced
3 Tbsp. sesame seeds
1/2 cup water (you can add a bit more, adjusting the seasonings to taste, just make sure the mixture does not wind up getting runny!)

In a food processor or blender, put the carrot, potato, tomato, celery, beet, onion, red and green peppers an sesame seeds with the water, and process till smooth.
Scrape into a bowl and add the rest of the ingredients, mixing well until you have a soft dough. Form the Tasties with a spoon on the palm of your hand, in whatever size you prefer.
Cook them in a skillet until golden brown on all sides. You can also bake them at 350º F, turning them every now and then until golden brown on ever side (they will be drier.)
You can put them in sauce and add them to pasta. You can slice them and add them to scrambled tofu, to stir-fried vegetables, to pita sandwiches. You can also cook with rice.

Yield: Depends on the size you make them.

Here are the Tasties chopped into rice with capers and olives. Baked sweet potato rounds and garlic bread and a nice salad completed the meal. You can prepare these Tasties in many ways once you have them. Enjoy!

Let Your Heart Sing
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Flavorful Carnitas

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These tasty and very easy little morsels of delight will be a wonderful addition to pasta, rice, quinoa, millet, pita sandwiches and many other dishes! They make delicious sidekicks for mashed potatoes, baked yams and even roasted sweet corn!

1 cup brown rice, cooked
3/4 cup oats
2 cups whole wheat or whole grains bread, cut into small pieces
2 Tbsp. wheat germ
1 potato (raw) peeled and sliced
1 medium carrot, peeled washed and sliced (you can leave the peel on if it's organic)
1 medium tomato, cut in chunks
1/2 cup sweet green peppers, chopped
1/2 cup sweet red peppers, chopped
1 medium onion, peeled and chopped
1/4 cup walnuts
1 1/2 cups old purpose flour
3 Tbsp. cornstarch
1 tsp. onion powder (or to taste)
1/2 tsp. garlic powder (or to taste)
1 Tbsp. sweet paprika powder
Salt to taste
1 tsp. Italian Seasoning
1 cup water
1 Tbsp. olive oil

In a bowl, soak the bread in 1/2 cup of water until soft. Meanwhile, process in a blender the carrot, potato, tomato, sweet peppers and onion with about 1/2 cup of water or less, until smooth.
Scrape into a bowl, add the bread and the seasonings and mix well until they are all well combined.
Add the oil and incorporate. Form a soft dough that is neither too stiff nor runny.
Drop dough by large tablespoonfuls unto a nonstick cookie sheet and bake at 400º F for 10 minutes. Then, lower to 350º F and keep an eye on them until they are golden brown, turn them and bake on the other side till golden brown.
Prepare your favorite spaghetti-style tomato sauce. Drop your carnitas into the sauce and let simmer until they have absorbed some of the sauce and its flavor (about 15 minutes), and have become juicy and chewy.

Yield: Depends upon the size of your spoonfuls.

No Limit to Your Avancement
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Savory Zucchini Pancakes

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Savory pancakes are a real treat, whether you choose to make them for a hearty breakfast, a quick lunch or a light dinner, and these are really tasty and easy to prepare. You can serve them plain or with your favorite sauce or gravy. You can eat them alone or as a side dish for mashed potatoes or as we did, orzo. Anything goes. Enjoy!

2 medium zucchini
1/2 block tofu 
2 Tbsp. sesame (raw)
1 tsp. onion powder (up to 1 Tbsp. if you are a big time onion lover)
1/2 tsp. garlic powder (up to 1 tsp if you really love garlic)
1 tsp. dried basil (up to 1 Tbsp. chopped basil if you use fresh)
1 Tbsp. sweet paprika powder
1 1/4 cups all purpose flour
Salt to taste
3/4 cup water
Olive oil

1- Substitute the basil for tarragon
2- Add 1 Tbsp. tahini to strengthen the sesame flavor

Wash your zucchini well and cut in bite-size pieces. In a bowl, mix well all your dry ingredients. Mash the tofu with a fork, add to it the water and the zucchini pieces, mix well. Incorporate the zucchini mixture into the dry ingredients, making sure you have no lumps. Create a smooth and thick batter. "Paint" a skillet with olive oil and drop your small pancakes into it by large spoonfuls. Wait till set before flipping. Cook on both sides till golden brown.

Yield: 12

Bible Universe

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Velvet Persimmon Smoothie

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If you are a persimmon lover, you must try this smoothie! It is easy and absolutely delicious! To make sure your smoothie turns out as yummy as can be, you must pick the right Persimmons at the market. The best are Fuyu (they are the non-astringent kind) and you must make sure they are completely ripe.

2 Fuyu Persimmons (peeled and seeded and cute into pieces)
1 cup of pineapple chunks (could be fresh or frozen)
1 apple, peeled, seeded and cubed (if organic, you can wash it and leave the skin on, taking out only the core)
1 banana, peeled and sliced
2 to 3 pitted dates (they take the place of sweeteners)
2 cups of coconut milk
1 1/2 cups vanilla-flavored rice or almond milk
Ice to taste

Place your ingredients in a blender and process till smooth and creamy. Enjoy!

Nothing Was Spared For You
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Patty Pleasers

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These are very savory and yet have the kind of flavor that you can pair with just about anything, from potatoes to rice and from pasta to baked yams. Enjoy!

1/2 cup brown rice ground
1/2 cup garbanzos or chickpeas
1 medium potato, peeled
1/2 cup oats
1 tomato, chopped
1/2 cup onion, chopped
1 tsp. garlic powder (1/2 tsp. if you are not a garlic lover)
1 stalk celery, sliced
1/2 sweet red pepper, seeded and chopped
3 Tbsp. sweet paprika powder
1/2 cup Anaheim pepper or any flavorful green pepper you like, seeded and chopped
1 Tbsp. Italian Seasoning
1 1/2 cups whole wheat flour
1/2 cup sesame seeds
Salt to taste
Olive oil

In a blender or food processor with a little bit of water, puree the brown rice, the garbanzos and all the rest of the ingredients, except the oats, the seasonings and the flour. Scrape into a bowl and add the seasonings, mixing well, then, slowly, add the oats, combining well, and then the flour, adding more water as needed to form a firm but soft dough. Shape your patties with your hands of a large spoon and drop them into a hot skillet that has been barely "painted" with olive oil, you can also use a grill pan. Cook them on low heat, watching them so that they won't burn. Flip them as soon as they set and continue to turn them until golden brown on both sides.

Yield: 16 medium patties (more if smaller, less, if you make them steak size

Reaching the Mountain Top
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