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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Oat Carnitas

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(In this photo they are plated with a saucy softito of different peppers and onions)

1 cup old fashioned oats
3/4 cup quinoa
3/4 cup cracked wheat
1 1/2 cup whole wheat flour
1/2 cup breadcrumbs
1 Tablespoon parsley, chopped
1 medium tomato
1 small red onion
1 tsp. garlic powder (/1/2 tsp. if you are not a great garlic lover)
1 tsp. Italian Seasoning
1 stalk celery
1/2 cup walnuts
1 Tbsp. olive oil + more for cooking
Salt to taste
3 1/2 Tbsp. cornstarch


Soak the oats in 3/4 cup water until soft. Boil the cracked wheat till it is soft like rice. Do the same with the quinoa. But before this, rinse the quinoa several times to get rid ot the natural saponins that it contains (this will improve the flavor.) Once both grains are soft,
scoop them into a food processor or a blender and process them together with all the vegetables with a little bit of water, until you have a soft paste. Scrape into the bowl where the oats are, then add all the seasoning to this, blending well, until all is well incorporated.
Add the cornstarch, avoiding lumps. Form patties and either cook them in a skillet barely painted with olive oil until golden brown on both sides, or bake them at 350ยบ F, turning every so often until golden brown on both sides, or cook in a skillet barely painted with olive oil till golden brown.


(This how they look plain)


Here they are after they were dropped in a little bit of pasta sauce and allowed to absorbed the juicy goodness till they were moist and tender (about 5 minutes)

Enjoy!








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Savory Tofu Croquettes

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You can enjoy these as a side for rice, mashed potatoes, and just about anything you like.

1/2 block tofu, drained
1/4 cup raw almonds
1 tsp. sweet paprika powder
Salt to taste
1/2 tsp. turmeric
4 tbsp. all purpose flour
1 1/2 Tbsp. thinly diced onion
1/2 tsp. garlic powder

Optional: 1 tbsp. vegan chicken style seasoning



In a food processor or blender, with just a tiny amount of water, process the almonds and the tofu and the diced onions into a paste. Scrape into a bowl and mix in the rest of the ingredients.
Form croquettes with your hands and cook them in a skillet that has been barely painted with olive oil until golden brown on both sides.


Enjoy!




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