Tropical Vegan Pudding

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easy and delicious vegan pudding

3 cups white rice very well cooked
1 Tbsp. cornstarch
1/2 sliced raw almonds
1 cup coconut milk
1/2 cup coconut flakes
4 Tbsp. of brown sugar or agave nectar
Pinch of salt
3/4 cup soy milk or any milk alternative of your choice
1 cup crushed pineapple

Note- You can also make this pudding using brown rice. Proceed the same way.

Put the rice in a pot with the coconut milk, the almonds and the cornstarch and cook, stirring for about 10 minutes, till the cornstarch it cooked.
Drop this mixture into a blender and add the rest of the ingredients. Process till smooth. Scoop into a container that can go into the refrigerator. Refrigerate till it sets.


1- You can layer your pudding with crushed pineapple as you scoop it into the container where you will refrigerate it.
2- You can layer it and top it with toasted coconut flakes.
3- You can layer it with homemade or commercial vegan vanilla ice cream.


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Delicious Garden Patties

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yummy and easy vegan homemade patties

These Garden Patties are very easy to make and truly tasty. They go well as a side dish with just about anything and could be slip into buns for a quick and delicious sandwich! Serve as is or topped with your favorite sauce.

1 1/2 cups old fashioned oats
1 cup all purpose flour
3/4 cup whole wheat flour
1 large carrot
1 large tomato
1 large potato
1 stalk celery
1/2 cup sweet red and green peppers, cut into strips
1 medium onion
1 tsp. garlic powder
1/2 tsp. Italian Seasoning
3 Tbsp. cornstarch
4 Tbsp. sweet paprika powder
1/2 cup water
Salt to taste
1 1/2 Tbsp. olive oil + a little bit extra

Wash and peel the carrot and the potato. Wash the celery and the tomato, cut all of them into chunks. Wash the peppers and cut them into strips, measure 1/2 cup of both red and green.
Take half of the water and pour into a small bowl, add the oats and soak them until they are soft.
Pour th rest of the water into a blender or food processor and process the carrot, the potato, the tomato and the celery with the pepper strips until you have a smooth paste.
Scrape into a bowl and add the oats and the rest of the ingredients, mixing well until you have a soft mixture that is not runny.
Form patties, and cook in a hot skillet, barely "painted" with olive oil to prevent sticking. Turn when set and continue cooking till both sides are golden brown.

Yield: Approximately 1 dozen, depending on the size you make them.
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Special Old Fashion Oat Patties

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delicious vegan recipe

Patties are so incredibly versatile and useful to round up a meal! They can also be easily converted into a mobile meal by using them for sandwiches, inside burger buns, cut into pieces and added to wraps or drop into pita bread. You can eat these as is or top them with your favorite vegan sauce, gravy or salsa. Enjoy!

3 cups homemade vegan vegetable broth (could be your own veggie stock or a purchased bullion cube dissolved in hot water)
1 full cup of Old Fashioned Oats
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 cup Masarina or fine cornmeal
1 Tbsp. onion powder
1/2 tsp. garlic powder
Salt to taste
2 1/2 Tbsp. sweet paprika powder
1 1/2 Tbsp. olive oil
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. oregano powder
1/2 tsp. sweet basil powder
2 Tbsp. sesame seeds (raw)
1 tsp. nutritional yeast (optional) (You can also substitute with a 1/4 tsp. dried parsley and 1/8 tsp. dried celery seeds powder)
1 tsp. baking powder (non aluminum)

In a bowl combine all the ingredients until you have a soft dough that you can form patties with. Form the patties in whatever size you prefer and cook them on a hot skillet barely "painted" with olive oil. You can also steam them (they will come out moist, not hard as when you bake them) or you can bake them at 350º F until golden brown, turning them once.

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Veggie Sausages

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free recipe delicious homemade vegan sausages

We have noticed how much many of you love the tasty vegan sausages that come out of our kitchen, and as we come up with new recipes for them, we share them with you. These are our latest and they are totally delicious and completely vegan, enjoy!

1 cup vegetable broth (either homemade or commercial and vegan, prepared)
1 Tbsp. sweet paprika powder
1/2 cup oats
2 cups chickpeas (previously cooked or from a can, blenderized into a paste)
1 Tbsp. tomato sauce or 1 small tomato (if you use a tomato, blend it with the chickpeas)
3 Tbsp. vegan chicken style seasoning or equal parts of dried celery and parsley
1 medium sized potato, peeled
3 cups all purpose flour
3 Tbsp. water
1 Tbsp. olive oil
1 Tbsp. onion powder (or adjust to taste)
1 tsp. garlic powder (or adjust to taste)
Slat to taste
1 tsp. coriander seed powder
2 tsp. fennel powder
1/2 tsp. oregano
Additional olive oil

Process the chickpeas, the potato and the tomato (if you use it) in a blender or food processor until you have a paste. Scrape into a bowl, add all the other ingredients, mixing and incorporating well. Form the sausages and cook them till golden brown.

There are 4 ways in which you can cook these:

1- You can barely "paint" a cast iron skillet with olive oil and cook them there until brown on all sides. If you use this method, put them on paper towels as you get them out, to make sure they will not be greasy. You can also cook them without oil in a cured cast iron skillet but you must be quick, and keep them moving or they will burn!
2- You can bake them at 275º F, turning them every now and then till they are golden brown on all sides.
3- You can steam them by using a metal colander over boiling water, but you must watch them, so that the boiling water won't run out, and you have to turn them around every few minutes.
4- You can grill them in a metal container to grill vegetables, until golden brown on all sides.

Note- Actually, you can grill them together with additional veggies, such as onions, tomatoes, peppers.

Yield- Serves 3, but recipe can be easily doubled

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Delicious Vegan Sliders

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easy and delicious vegan recipe

Sometimes, all you need to round up a meal is a bunch of delicious vegan patties! These sliders are just the thing, they are very flavorful and go well with just about anything. You can serve them as is or top them with your favorite sauce, salsa or gravy and add them anywhere you feel like it. You can also incorporate them to your favorite sandwiches!

1 1/4 cups brown rice, cooked
3 slices of whole wheat bread
1/4 cup sweet green peppers
1/4 cup sweet red peppers
1 medium size tomato, chopped
1 medium size potato, peeled and cubed
1/4 tsp. parsley powder or 1 sprig fresh parsley
2/3 cup water or broth, if available
The stalk of a green onion, sliced
2 tbsp. sweet paprika powder
1/2 tsp. baking powder (aluminum free)
1 tsp. nutritional yeast (NOT brewer's yeast nor baker's yeast, but a special yeast you find at specialty stores and health food stores)
2 Tbsp. Masaharina (you find this on the Latino section of any well-stocked supermarket, it is used also to make tortillas)
2 Tbsp. Matzo meal (used in Jewish cooking, this is to add consistency and flavor. You can also pulverize matzo crackers to get the meal, so long as you make sure, they are grounded fine.)
Salt to taste
1 tbsp. olive oil

easy, super tasty patties

Process the vegetables (peel, chop, slice, etc.,) then drop into a blender or food processor and adding a little bit of water, turn into a paste. Scrape into a bowl and add the rest of the ingredients, mixing well and adding just a tiny bit of water till you have a mixture with a consistency that is easy to turn into patties or sliders. Adjust the salt to your taste as you go. You can cook these in a skillet until golden brown on both sides or bake them in the oven at 350 degrees F. Flip them once.

Note- You might have noticed that we do not use black pepper. Black pepper has the tendency to irritate the lining of the stomach of sensitive people, that is why we don't use it. Baking powder can do the same, so if you feel that you would be affected by it, do not add it to your version of the recipe. In that case, the sliders will be firmer, so eat them while they are still warm!

Yield: 1 dozen (small)

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Potatoes 'N Tasty Chunks

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We would like to share with you another delicious way of preparing our Tasty Chunks, this time we have prepared the Chunks with potatoes. This is almost a meal in a skillet. Add a salad, a crusty bread and a light dessert and you have a complete meal.

2 potatoes boiled and cut into pieces
1 tbsp. tomato sauce
1 cup tofu, drained and cut into slices
1/2 onion, peeled and sliced
1/4 cup sweet red and bell pepper strips
Salt to taste
1 tbsp. sweet paprika powder
1/4 tsp. sweet basil dried
1 Tsp. olive oil (cold pressed, virgin)
1/4 cup water
1 cup prepared recipe tasty meatless chunks

In a skillet, put all the ingredients and mix well until the onion and the peppers begin get tender and you have a bit of a sauce.

Yield: Serves 2 (easy to double)

Variation: You can use 2 or 3 kinds of different peppers and also add olive slices.

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Tofu and Tasty Chunks

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Last week we prepared a delicious recipe of Tasty Meatless Chunks, we want to show you an easy and delicious way to use those chunks (when we come up with some other ways, we will share them), this recipe is very easy and it makes a delicious side dish for a quick lunch, it is also a great addition to a hearty breakfast!

1 cup tofu, drained and cut into slices
1/2 onion, peeled and sliced
1/4 cup sweet red and bell pepper strips
Salt to taste
1 tbsp. sweet paprika powder
1/4 tsp. sweet basil dried
1 Tsp. olive oil (cold pressed, virgin)
1/4 cup water
1 cup prepared recipe Tasty Meatless Chunks:

In a skillet, cook the tofu with all the ingredients when the tofu begins to get soft, (about 8 minutes), your dish is done!

Yield: Serves 2 (can be easily doubled)
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