Potato and Brown Rice Pie

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Filling:
1 cup TVP (textured vegetable protein, the type that has no coloring nor flavor)
1 stalk of celery
1 Roma tomato, in chunks
2 Tbsp. onion powder or 1/2 an onion cut in pieces
Salt to taste
1 tsp. garlic powder
3 Tbsp. olive or canola oil (you can also use grapeseed oil)
1/2 tsp. Italian Seasoning or herbs of your choice
1 Tbsp. sweet paprika powder
3/4 cup tomato sauce
1/2 tsp. ground coriander
1/4 Anaheim pepper cut into small pieces or any green sweet pepper you have in hand
1/4 cup walnut pieces (you can substitute with ground sunflower seeds)











Prepare the filling before you make the pie dough. In the blender, process the stalk of celery, the tomato with 1 cup of water. If you are using onion in pieces, add to this mixture, blend till smooth. Dump the contents of the blender into a skillet, add the rest of the ingredients and cook over medium fire till tender and moist (not watery). While cooking, add more water as needed because the TVP tends to absorb all the water. Set aside and prepare the pie dough.

Pie Dough

3 medium size potatoes, peeled and cut into pieces
1 cup brown rice already cooked
3/4 cup all purpose flour
1/2 cup soy flour (you can get it at a health food store)
1 Tbsp. onion powder
1/2 tsp. garlic powder
3 Tbsp. olive oil
Salt to taste
1 Cup water
1/4 cup raw cashews or raw almonds

In the blender, process the potatoes, the brown rice and the cashews with a little water until smooth. Scrape into a bowl. Mix in the rest of the ingredients until you have a very soft dough.
Grease a baking dish and extend half of the pie dough to cover the bottom of the dish. Cover the layer of pie dough with the TVP, top with the rest of the pie dough.
Bake at 400º F for 10 minutes, then lower the temperature to 350º F until golden brown for approximately 35 minutes.
This is a delicious pie and it would be a great addition to your table when having lots of company.


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Bible questions?

The Creation-Evolution Encyclopedia























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Do you have some eggplants?

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Eggplant "Chips"

Peel a medium-sized eggplant
slice it in 1/2 inch rounds.
Spray an oven pan or just brush some olive oil on it (if you are concerned about cholesterol,add liquid lecithin to the oil. Don't worry, it won't make the chips taste bad!) Then, soak the rounds for a while in cold water with a little salt.
After about 10 or 15 minutes, pull them out, pat them dry a bit with a
paper towel. Then sprinkle them generously with granulated or powdered garlic on both sides and bake them until they are crispy. They are very tasty!
Variation:
If you want a change or if you
are not a garlic lover, you can
use powdered onion to substitute
the garlic. If you have a mill, you can also grind and use a mixture of equal parts of garlic, onion powder and dried basil. You may change the recipe acccording to your personal taste, as you try the different variations.
If you have some good homemade spaghetti sauce, you can dab a little on them while they bake as well, making another variation.
The Perfect Recipe
To 1 cup of laughter
add 1/2 tablespoon sunshine
1 tsp. or 2 tsps. cheerfulness
1 cup hope
1 1/2 cups patience
3 tablespoons grace
mix in lots of prayer and love
stir well and spread over anything you're having.

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Delicioso's New Easy Recipes

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video

Spanish Okra
1/2 pack frozen okra, thawed
1 small onion
1/2 Bell red pepper cut in strips
1 Roma tomato, chopped
1/4 tsp. oregano (powdered)
1/8 tsp. Italian Seasoning or just basil
salt to taste
2 cloves garlic, crushed
2 tablespoons olive oil
1 tsp. sweet paprika powder
After your okra has thawed, place it in a deep skillet together with the olive oil, the onions, the garlic and the pepper. Sautee the vegetables a bit, adding a little water at a time, for a couple of minutes. Then add the rest of the ingredients and a little more water,and let it all cook till tender. A very nice and easy side dish.
Vegetable Rice
1 cup cooked rice
1 large carrot, peeled and chopped
1/2 cup chopped celery
1/2 cup Butternut squash, peeled and cubed
1/2 cup frozen sweet peas, thawed
1 Roma tomato, in chunks
salt to taste
1 medium sized onion sliced peeled and halved
1/2 tsp. powdered or granulated garlic
1 tsp. paprika
1 tablespoon red Bell pepper, chopped
1 tablespoon green Bell pepper,chopped
1 cup frozen broccoli or cauliflower flowerettes, thawed
1/2 cup shredded white cabbage
2 tablespoons olive oil
1/2 tsp. Italian Seasoning
Put 2 tablespoons olive oil in a deep skillet and sautee the vegetables,(except the peas) for a few minutes. Add the other seasonings. Continue cooking, adding water little by little until tender. Add the rice and mix well. Leave for a few minutes, adding a little water, if necessary. let it cook until the vegetables are done and the flavors are blended. Add the peas and mix into the rice. Serve.
If you are able to get a Vegan Parmesan Cheese at your local health food store or supermarket, sprinkle the cheese on top as you serve the rice.
Add pimento-stuffed green olives to decorate.
Breaded Zucchini Slices
1 pound zucchini squash cut into 1/2-inch slices
salt to taste
Breading mix
Bread crumbs (you can make them by toasting whole wheat bread and pulverizing it in the blender together with 1 tablespoon raw sesame or sunflower seeds) and 1/8 tsp. celery seeds (optional).To 1 cup prepared bread crumbs add 1/2 tablespoon Italian Seasoning1 tablespoon onion powder 1/2 tsp. garlic powder (if you love garlic, you can add 1 tsp.)1 tablespoon arrowroot powder or 2 tablespoons whole wheat flour,1/2 cup tofu mashed in the blender with a little water to a creamy consistency.
Mix all ingredients, including tofu, adding water till you have the consistency of a pancake batter (be careful not to get it too runny!) Spray a pan or oil it with olive oil. Dip your zucchini slices in the batterand put them in the oven at 350° until they are golden.

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