Veggie Grains Delights

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1 cup cracked wheat well cooked (to the consistency of cooked brown rice)
1 cup cabbage cut in pieces
1 stalk celery with its leaves, chopped
1 tomato
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1/2 red onion
3 Tbsp. sesame seeds
1 1/2 whole wheat semolina
3/4 cup flour
1 cup crusty bread in pieces
1 cup arrowroot
Salt to taste
Garlic powder to taste
Onion powder to taste
3 Tbsp. sweet paprika powder
1/2 tsp. sweet basil
1/2 tsp. tarragon

Soak the bread pieces in a bowl with just a little bit of the water until soft. In a food rocessor or blender, process the cracked wheat, the cabbage, celery, tomato, peppers, onion and sesame seeds until smooth.
Scrape into the bowl in which you are soaking the bread. Add the seasonings, flour, semolina and arrowroot, mixing thoroughly until well combined. Form patties and cook them in a skillet barely "painted" with olive oil,
waiting until set before flipping. Continue cooking till golden brown on both sides.

Yield: Approx. 1 dozen

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Split Pea Meaty Croquettes

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We love economical, nutritious and easy recipes that are bursting with flavor, and these croquettes have all that and more! They can make a delicious insert to sandwiches with your favorite toppings and they can also make a wonderful side dish, served as is or smothered in your fave sauce or gravy, they are sure to please.

1 cup green split peas, cooked till soft but not mushy
1 tomato, chopped
1/2 cup oats
1/2 cup walnuts
1 raw potato, peeled and chopped
1/4 cup sweet green pepper strips
1/4 cup sweet red pepper strips
Salt to taste
2 Tbsp. sweet paprika powder
Onion an garlic powder to taste
2 slices of whole wheat bread, toasted and pulverized in the blender or food processor
1 cup whole wheat flour
3 Tbsp. cornstarch
1 tsp. Italian Seasoning
3/4 cup water
Olive oil (for cooking)

Place all ingredients, except the flour and the cornstarch in the food processor or blender and process till smooth. Scrape into a bowl and add the flour and the cornstarch, mix thoroughly.
The dough must be firm, not runny. Drop by large teaspoonfuls into a skillet barely painted with olive oil. Cook till it sets, before flipping. Cook till golden brown.

Yield: depends on size you make them in, 10 to 12, approx.




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Fully Loaded Veggie Meatlets

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This is an unusual recipe in that it incorporates cabbage, for example, which is not readily used for patties. It is nonetheless, a tremendously savory recipe and extremely nutritious. If you have to feed someone (child or adult) who is not crazy about veggies, this one's for you!

1 loaf of crusty bread (whole grain, your choice)
1 raw potato, peeled
1 medium tomato
1/2 cup raw cabbage
1/2 cup spinach
1/2 cup celery
1/2 cup sweet green peppers
1/2 cup sweet red peppers
1/2 cup fresh mint leaves
1 large carrot, peeled
1/2 cup walnuts
1/2 cup sweet peas, thawed
1/2 cup oats
1 Tbsp. chicken style seasoning (vegan)
Salt to taste
3 Tbsp. sweet paprika powder
Onion and garlic powder to taste
1 1/2 cups whole wheat flour
4 Tbsp. cornstarch
1 1/4 cups water
Olive oil



Optional: Your favorite pasta sauce if strips are desired

Tear the bread into small pieces. In a bowl, soak the bread with as little water as possible until soft. Meanwhile, inn a food processor or blender process all the ingredients, except the seasonings, the oil, the whole wheat flour and the bread.
Scrape this paste into the bowl in which the bread soaked until soft. Mix well, add the seasonings and incorporate well. You must get a firm dough that is not runny.
"Paint" a skillet with olive oil and drop the mixture by large tablespoonfuls into it. Wait till set before you flip. Cook till golden brown on both sides.
If you want to use this recipe as strips, wait till the patties cool, and using a sharp knife, cut them into strips. In a skillet, pour only enough of your favorite pasta sauce for the strips to soak up the liquid sauce and become plump and juicy, add only enough sauce to keep that going until your strips are heated through. This makes a wonderful side for rice, baked sweet potatoes, etc. The regular patties can be used as you usually use your patties.
Enjoy!


Everlasting Happiness
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Nutty Vegan Meatlets

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There are dishes that would not be complete without a savory side. There are times when you just feel like putting a meal together by simply slipping a piece of something tasty between two pieces of bread and dripping in some other "tasties" as well. THIS recipe will be one you will be reaching out to when those occasions come along. You will also find many, many other ways of using it!

4 slices of whole grain or whole wheat bread
soak the bread in 1/2 cup water
add 3/4 cup oats
1/4 cup raw almonds
1/4 cup toasted cashew pieces
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 whole wheat flour
1/2 cup cornstarch
Onion powder to taste
Garlic powder to taste
3 Tbsp sweet paprika powder
1 Tbsp. vegan chicken style seasoning
1 tbsp. Italian Seasoning
1 tsp. olive oil

in a food processor or blender with as little water as possible, process the vegetables and the nuts until smooth. Scrape into the bowl where you have soaked the bread and mix thoroughly, adding the other ingredients as you mix, until you have a good dough that can be formed into patties.
Place them in an oiled cookie sheet and bake them at 350º F until golden brown on both sides, turning them as many times as you need to keep them from burning.
Serve them topped with your favorite pasta sauce or gravy.

Yield: Depends on the size you make them in.

 Your Strength and Song
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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 350º 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.



Bring Roses Out of The Ashes
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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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