Sauced Up Tofu

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A lot of vegans don't like tofu because they don't like how it tastes. But tofu is just a sponge for flavor! You can make it taste like anything you want!
This is a very easy way of preparing it that will teach you its potential. It is a protein-rich, easy side dish that you can serve with just about anything from rice to baked yams, to potatoes!

1/2 block tofu
3 Tbsp. tomato sauce
Salt to taste
3/4 cup water
1/4 cup of green and red Bell peppers, chopped
1 Tbsp. sweet paprika powder
1/2 tsp. italian Seasoning
2 Tbsp. olive oil
1 tsp. onion powder or a small onion, sliced
1/2 tsp. garlic powder or 1 clove garlic mashed

Put all ingredients in a skillet and cook for about 10 minutes or until you have a nice sauce and the tofu has absorbed the seasonings.


Born in Bethlehem
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Easy Delicious Vegan Roast

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During the Holidays you will have company and family to enjoy quality time with them. You don't want to be spending all your time int he kitchen! Here's a wonderful roast you can make that will freeze well and will free up your time to enjoy with friends and family!

2 cups brown rice already cooked (could be leftovers)
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup green sweet peppers, chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
1 medium size raw beet, peeled and cubed
1 large onion, peeled and chopped
1 potato, peeled and cubed
1 cup whole wheat bread crumbs (you can make your own by toasting whole wheat bread and pulverizing it in the blender or food processor) or 2 cups of whole wheat bread crumbled
1 cup tofu, drained and cubed
Salt to taste
2 Tbsp. olive oil
2 Tbsp. minced fresh parsley
1 tsp. sweet basil
1/4 tsp. rosemary
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 tsp. sweet paprika powder
1 tsp. finely grated lemon zest (optional)
2 Tbsp. sliced pimento-stuffed olives
3 Tbsp. nutritional yeast (not bakers yeast but a special flavoring and nutritional yeast you find in health food and specialty stores)
3 Tbsp. wheat germ
% Tbsp. cornstarch
1 1/2 cup of water

In a food processor or blender, process onion, potato, carrot, beet, celery, peppers, sunflower seeds and tofu with a little water till smooth. Scrape into a bowl. In a separate bowl, mix all dry ingredients well and incorporate into the wet mixture. Combine thoroughly. Scrape into a greased baking dish and bake at
350ºF for 40 minutes or so. It must be golden brown on top. If after 40 minutes your oven has not produced a golden soft crust, leave it a few minutes more, watching it carefully.

You just have to add your favorite main dish, like mashed potatoes, baked yams, a rice of some sort or anything you like, even pasta.
A nice green salad and a quick dessert and you're set!

Hope you enjoy it!


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New Breaded Eggplant Croquettes

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Eggplant lovers enjoy new ways of preparing this versatile vegetable which so easily adapts to new flavors and seasonings! These are easy to make and very tasty!

1 1/2 Tbsp. onion powder
1 Tbsp. sesame seeds toasted (toast in a skillet till golden brown to release flavor)
Salt to taste
2 Tbsp. sweet paprika powder
1/2 tsp. cardamom powder
1/2 tsp. coriander seed (pulverized with mortar and pestle for freshness)
1/2 tsp. ginger (powdered)
1/4 tsp. sweet basil crushed
3/4 cup all purpose flour

Optional: Prepared tomato sauce or gravy of your choice.


In a bowl, prepare batter by mixing all dry ingredients first, then adding 1 cup soy milk and incorporate it well, avoiding lumps.
Peel eggplant and cut it lengthwise, then cut it in small pieces. Heat up a skillet with a little bit of olive oil. Put eggplant in batter mixture then scoop out with a large spoon, drop into the skillet and extend them to the size you want them.
Let the batter set, then flip them to the other side. Cook on both sides till golden brown.

Yield: About 12 crockettes of a good size.



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Holiday Veggie Burgers

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These burgers are delicious and very, very versatile!
Aside from the reicpe, I will also show you photos of two other ways to use these in other dishes!

2 cups brown rice already cooked (could be leftovers)
1 cup quick oats
1/2 cup sliced almonds or sunflower seeds
1/2 cup red and green sweet peppers, chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
1 medium size raw beet, peeled and cubed
1 large onion, peeled and chopped
1 potato, peeled and cubed
1 cup whole wheat bread crumbs (you can make your own by toasting whole wheat bread and pulverizing it in the blender or food processor) or 2 cups of whole wheat bread crumbled
1 cup tofu, drained and cubed
1 Tbsp. Italian Seasoning (or 1 tsp. rosemary, 1/2 tsp. oregano, 1/2 tsp. basil)
1 tsp. ground coriander
Salt to taste
2 Tbsp. olive oil
1 1/2 Tbsp. garlic powder
2 Tbsp. sweet paprika powder
3 Tbsp. nutritional yeast (not bakers yeast but a special flavoring and nutritional yeast you find in health food and specialty stores)
3 Tbsp. wheat germ
4 Tbsp. cornstarch
1 1/2 cup of water

In a food processor or blender, process onion, potato, carrot, beet, celery, peppers, almonds or sunflower seeds and tofu with a little water till smooth. Scrape into a bowl. In a separate bowl, mix all dry ingredients well and incorporate into the wet mixture. Combine thoroughly. Form Burgers or patties and cook in an electric skillet barely "painted" withg olive oil till golden brown on both sides.
You can start the skillet off by heating it up at 250º F, and then, when you add the burgers, raise the temperature to 300º F.

This is a recipe that yields! (16 good-sized burgers or patties!) So this is a good one if you like to make things and freeze them. Also, if you are expecting company or taking food to a gathering, this one is ideal.
I am including two other ways to prepare them. Once the burgers are made and cooked, you can cut them into strips and drop them into a skillet of scrambled tofu. Add them to a pot of spaghetti sauce and cook simply till flavors are blended. You will see the strips cooked in the sauce but not added to pasta but to potatoes! This is a wonderful side dish for rice, potatoes, baked yams, you name it!

Hope you enjoy them.



P.S.

You can Semi crumble or crumble these burgers into sauce for pasta or just to pour over baked sweet potatoes, baked squash or brown rice. It is quite tasty and easy!
















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Scrumptiously Frugal Croquettes---2

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Many people are trying to be frugal these days, and that is a wonderful idea. These croquettes are not only delicious, but they are leftover busters and an economical side dish!
If you made a nice, warm pot of our Hearty Vegetable Soup, make sure there are leftovers! They are the basis of these delicious and easy croquettes.

3/4 cup all purpose flour
1/2 cup wheat germ
1 cup bread crumbs
1 tsp. sweet paprika powder
1 tsp. garlic powder
1 Tbsp. onion powder
Salt to taste (if needed)
2 cups vegetables leftover from the Hearty Vegetable Soup
1/4 teaspoon cumin
1/4 teaspoon brown sugar
1/8 teaspoon Italian Seasoning
1 Tbsp. tomato sauce

With the side of a fork, cut the leftover vegetables in small pieces, dump them into a bowl. Add the rest of the ingredients, mixing well till you have a dough. Form croquettes qith yourhands and cook them in a hot skillet barely "painted" with olive oil until they are golden brown on both sides.
Great side dish for rice, mashed potatoes, or baked yams!
Variation:
Add 1 Tbsp. finely minced fresh parsley
1 Tbsp. washed and grated celery



Down From His Glory

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Scrumptiously Frugal Croquettes

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Many people are trying to be frugal these days, and that is a wonderful idea. These croquettes are not only delicious, but they are leftover busters and an economical side dish!
If you made a nice, warm pot of our Hearty Vegetable Soup, make sure there are leftovers! They are the basis of these delicious and easy croquettes.

3/4 cup all purpose flour
1/2 cup wheat germ
1 cup bread crumbs
1 tsp. sweet [paprika powder
1 tsp. garlic powder
1 Tbsp. onion powder
Salt to taste (if needed)
2 cups vegetables leftover from the Hearty Vegetable Soup

With the side of a fork, cut the leftover vegetables in small pieces, dump them into a bowl. Add the rest of the ingredients, mixing well till you have a dough. Form croquettes qith yourhands and cook them in a hot skillet barely "painted" with olive oil until they are golden brown on both sides.
Great side dish for rice, mashed potatoes, or baked yams!
Variation:
Add 1 Tbsp. finely minced fresh parsley
1 Tbsp. washed and grated celery



Down From His Glory

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Hearty Vegetable Soup

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This soup is easy and delicious. You can make it as is or you can use it as a base for even more complext and thicker "meal-in-a-pot" soups! The warm feeling of a hearty and tasty soup is just
wonderful in the winter! This soup is great at any time of the year but it is especially cozy and warming in cold weather. It is tasty and easy to prepare.
Add a delicious peasant bread or your favorite sandwiches and you've got a meal that is a s fast as it is satisfying.

2 to 3 cups of water
1 cup brown rice (cooked, could be leftovers)
1 Tbsp. oats
1 Roma tomato, seeded and chunked
2 stalks celery, washed and sliced
5 potatoes, peeled and cut in pieces
1 small sweet squash, peeled, seeded and cubed
3 carrots, peeled and sliced
1 cup pumpkin, peeled and cubed
2 cups pasta (any pasta of your choice: Ditalini, macaroni, rigatoni, mostaccioli)
1/2 cup angel hair pasta
1/2 cup red and green Bell peppers, seeded and chopped
1 large onion, peeled and cut in half
1 corn on the cop, peeled and chopped in pieces
2 tbsp. oil
1 cup white cabbage, chopped
Salt to taste
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. sweet paprika powder
1 Tbsp. Turmeric


Dumplings:

1 cup flour seasoned with 1/2 tsp. onion powder
In a bowl, mix the two dry ingredients well. Add water little by little, until you have a dough.
Make little balls. Set aside.


How to prepare soup:

In a pot, put all ingredients, except the pasta and the white cabbage, but including the dumplings.
Cook over a slow heat until vegetables are tender. When they begin to get tender, add the pasta and the white cabbage. Soup will be ready when the pasta is al dente and the cabbage is tender (but not soggy.)
Add the rice by the tablespoon when you serve.


Variations:

1- You can add Navy or Cannellini beans (pre-cooked) when you add the pasta.
2- You can add 2 Tbsp. of your homemade vegan chicken-style seasoning
3- You can prepare any of our sausage recipes, making sure they turn out firm,
cook them and slice them into the soup when you add the pasta to cook it.
4- To give the soup a minestrone flavor, add 1 bay leaf, 1/4 tsp. dried thyme, 1/2 tsp. dried sage



Down From His Glory

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Cream of Asparagus Soup

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Now cool weather in my opinion is soup weather! There is such a wonderful feeling when you come in from a cold street to sit a table and have a delicious soup, either as the start of a hardy meal or as a nice companion of delicious sandwiches!
One of the best things about this delicious soup is that it's easy and quick to make and the flavor is amazing!

2 cups raw asparagus, chopped
1/2 cup tofu, drained and cubed
1/2 cup all purpose flour
Salt to taste
2 Tbsp. onion powder
1 tsp. garlic powder
1 Tbsp. olive oil


Put the asparagus with the tofu in the blender with 3 cups of water and process till smooth, adding the flour little by little, so that the flour will not have lumps.
When you have a smooth cream, pour into a bowl. Add the rest of the ingredients and mix well.
Pour into a pot and cook for about 30 minutes over medium heat.

You can turn it into a type of minestrone-style soup, by adding to it some pasta as follows:
When soup is just about done, add macaroni, penne rigatti or rigatoni and continue to cook until pasta is done. Serve with a salad and your favorite Peasant bread.

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Banana Ambrosia Baked Pudding

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2 apples,peeled and cubed small
2 ripe bananas, mashed
1 cup brown rice, cooked without salt
1/2 cup Old Fashioned oats
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup raisins
1 cup unsalted crackers pulverized
1 1/4 cup all purpose flour
2 cups soy milk or more if needed

Process rice and oats in blender with milk to turn them into a cream. Scrape into bowl. Add all the other ingredients, mixing well.
Turn into a soft sough, not too dense, but not runny either. If you need to, add a bit mroe soy milk but consistency of soft dough must be preserved!put in a greased baking dish. Bake 350º F until top is golden, about 45 minutes.


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Tasty Rice Patties

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1 cup of cracked wheat, cooked until soft (to the consistency of rice)
1 cup oats
1 1/2 cups whole wheat bread, toasted and grated or pulverized in the blender
3 Tbsp. sweet paprika powder
1 medium red onion, peeled and chopped
1 Tbsp. garlic
Salt to taste
1 Plum or Roma tomato
1 tsp. Italian Seasoning or 1 tsp. oregano, 1/2 tsp. rosemary, 1 tsp. sweet basil
1 Tbsp. cumin
1/2 cup red Bell peppers, chopped
1/4 cup Anaheim peppers (or similar mild peppers), chopped
2 Tbsp. olive oil
4 Tbsp. cornstarch (each Tbsp. equals 1 egg as binder)

Put cracked wheat in blender with onion, tomato and peppers, process till smooth. Scrape into a bowl.
Add all the other ingredients and mix thoroughly.
"Paint" a skillet with olive oil. Form your patties with your hand or use a half measuring cup and
scoop the mixture into the skillet, tapping gently until the mixture is released. Let set and flip.
Cook till golden brown.

Yields about 6 to 8 patties, depending on size you make them.

————————————————————————————

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Baked Fruity Pudding

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The previous recipes of baked puddings have been very popular. So new delicious baked puddings will be shared. This one is absolutely delicious and goo for you too, for a change!
You can use it as a substitute for bread for breakfast, for a light dinner, or even as a wholesome dessert. Very easy recipe and it turns out wonderful!


2 apples, peeled and cubed small
1/2 cup pineapple, frozen in chunks
1/4 cup walnuts
1/4 cup almonds, sliced
1/2 cup raisins
1/2 cup brown sugar
Salt to taste (1/2 tsp. salt)
2 cups soy milk
2 cup unsalted crackers pulverized
1 1/2 cups all purpose flour
1/2 cup water (if needed)


Mix all ingredients in a bowl and turn into a bowl, if it is too thick, add a little bit of water (don't make it too runny!)
Put mixture into a greased baking dish. Bake at 350º F until top is golden, about 45 minutes.


Breaded Eggplant Crockettes

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These breaded crockettes go well with just about anything! They are shown here with potatoes, but they go equally well with sweet potatoes, yams, rice, etc. They are very easy to make and really delicious!


1 eggplant, peeled and cubed
1 cup cracker meal of whatever kind you prefer (not sweet, of course!)(pulverize them in the blender)
1 Tbsp. garlic powder
1 1/2 Tbsp. onion powder
Salt to taste
2 Tbsp. sweet paprika powder
1/2 tsp. Italian Seasoning (or herb of your choice)
3/4 cup all purpose flour

Prepared tomato sauce of your choice.


In a bowl, prepare batter by mixing all dry ingredients first, then adding 1 cup soy milk and incorporate it well, avoiding lumps.
Peel eggplant and cut it lengthwise, then cut it in small pieces. Heat up a skillet with a little bit of olive oil. Put eggplant
in batter mixture then scoop out with a large spoon, drop into the skillet and extend them to the size you want them.
Let the batter set, then flip them to the other side. Cook on both sides till golden brown.

About 12 crockettes of a good size.

Serve them topped with sauce.

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Butternut Squash Omelette Stuffed with Vegan Cheese

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These are absolutely scrumptious! They have a little sweetness that makes them taste different but delicious!
1 small butternut squash, boiled, peeled and mashed
1/2 block tofu, drained
1 cup all purpose flour
1 Tbsp. onion powder
1 tsp. garlic powder
Salt to taste
1 cup soy milk
1 Tbsp. olive oil
Your favorite vegan cheese or 1 recipe or pimento cheese, prepared

In the blender, process the tofu and the milk till smooth. Scrape into a bowl, and add the butternut squash, mixing well.
In a separate bowl, mix all dry ingredients. Incorporate the dry ingredients into the tofu-butternut squash mix.
Mix thoroughly. You must have a batther that is thick, not lumpy and not runny.
When ready to cook it, grease a skillet with olive oil. Pour your batter using a large spoon, let the batter set, then cover with
the cheese and pour a new layer of batter on top. Let set, then flip and cook until golden brown. If you cook it in an electric
skillet, set it to 300º F.
Yields 4 to 6 omelettes, depending on the size you make them.

Bible Universe!
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Double Omelette Stuffed with Vegan Cheese

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This one is really delicious! It is almost a whole meal in itself (it fills you up fast!)


Double the following recipe for the basic omelette:

1/2 block tofu (regular, drained)
1/2 cup all purpose flour
1 tsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
Salt to taste
Vegan cheese of your choice or a recipe of your favorite melty pimento cheese

Make a batter in the blender by processing all the ingredients except the cheese. When you are ready to cook the omelettes, proceed as follows: pour into your hot skillet sufficient batter to make 1 omelet, let it set well, then flip it over, put the cheese on top and cover with more batter,let set, flip over and cook till golden on both sides.

Variations:
When you add the cheese, you can also add a small amount of stuffing of your choice:
1. Slices of olives
2. Pimento slivers
3. Diced onions
4. Diced tomatoes

5. A spattering of corn kernels

6. Tender pieces of asparagus shoots

7. Your own idea.



Add your favorite salad, a crusty and delicious bread, and you're set!

Variation: These omelettes can be made in a variety of ways. If you have time and would like to make them for breakfast, you can stuff them with sliced fruit (thin slices of peach for example) and top them with applesauce or jelly! Use your imagination, the sky is the limit!



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Delicious Vegan Omelette

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These are great for breakfast, but they also make a wonderful and simple lunch.
You can cut them in slivers and stuff them in pita bread or eat them with a nice salad.

1/2 block tofu (regular, drained)
1/2 cup all purpose flour
1 tsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
Salt to taste
1 cup cooked peas

Make a batter in the blender by processing all the ingredients except the peas. When you are ready to cook the omelettes, add the peas,
mixing them into the batter. Grease a skillet with olive oil and drop a generous amount of the batter into it, let it set, and then
flip to the other side, let it set and then just cook both sides until golden.

Serves 2 if large omelettes are made, 4 if you make them gem-style.

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Sunflower Batter Breaded Eggplant

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1 large eggplant, sliced into 1/2 inch thick rounds
1 tbsp olive oil
1/2 cup water
4 slices whole wheat bread, toasted
1/8 cup toasted sunflower seeds, pulverized in blender or food processor
1 tsp. sweet basil, crushed
2 Tbsp. tomato sauce
1 tsp. brown sugar
1/2 tsp. sweet paprika powder
1 tsp. dried parsley
1 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. dried sweet basil
Salt to taste
1/2 tsp. finely grated lemon rind
Pinch thyme
1 Roma tomato
1 stalk celery
YOur favorite spaghetti sauce

In a blender or food processor, grind bread to powder and set aside. Pulverize sunflower seeds.Mix with bread crumbs, set aside.
In the blender, with very little water, process tomato and celery till well blended. Scrape into a bowl. Add olive oil, tomato sauce, and some of the water.
Mix all the dried ingredients together. Blend the two until you have a thick batter, it must not be either runny nor lumpy.
Peel you eggplant and cut into slices (about half an inch thick). Immerse your eggplant rounds into the batter and coat both sides, place in an oiled cookie sheet.
Bake at 350º F until they are golden brown (about 30 minutes.) Right when they are just about done, heat up your Spaghetti sauce and have it ready. Serve your eggplant rounds topped with the sauce.


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Savory Vegan "Meatlets"

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These are very easy to make and very tasty! Once you have them made, you can drop them into sauce, smother them with gravy, whatever! They go well with rice, potatoes, almost anything, and slice well into pitas, burritos and buns.

1 1/2 cup Old Fashioned oats
1/2 cup all purpose flour
1 cup whole wheat bread crumbs (make your own by lightly toasting bread and crumbling it in food processor or blender)
1/2 cup gluten flour or Do-Pep (available in health food stores and specialty stores)
1 medium beet, peeled and cubed
1 medium red onion, peeled and cut in chunks
1/2 cup red Bell pepper and Anaheim peppers seeded and cut in strips
1 large raw potato, peeled and cubed
1 Roma or Plum tomato, seeded and chopped
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. garlic powder
2 Tbsp. olive oil
1 tsp. Italian Seasoning

Put Old Fashioned oats in a bowl, cover with 1/2 cup water and let rest till soft.
In a blender, put the tomato, potato, onion, beet with 1/2 cup water and process till smooth. Scrape into a bowl. Add softened oats and all the ingredients except the gluten flour or Do-Pep.
Add Do-Pep. Mix well and let rest until the dough is elastic. Form "meatlets".
Heat a skillet with 2 Tbsp. olive oil. Cook till golden brown.


Done!












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Banana Pudding

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4 very ripe bananas (still healthy)
1 1/2 cups all purpose flour
3 Tbsp. brown sugar
1/4 cup raisins
1/4 cup nuts
1/4 cup almonds, raw, sliced
1/4 tsp. salt
1 medium size apple, peeled and cubed
1/2 cup pineapple chunks
1 cup soy milk, more if needed
1/4 cup dates, chopped finely (optional)

In a bowl, mix all ingredients. Grease a baking dish lightly. Scrape mixute inot baking dish and bake at 350º F
for 50 minutes or until top is golden brown.
Really delicious!

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Delicious Quinoa Vegan Meatlets

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1 cup quinoa, cooked, rinsed several times and drained very well (red quinoa was used, which gives wonderful color, but regular quinoa works just as well)
1 cup oats, quick
1/2 cup wheat germ
1 cup breadcrumbs (you can make your own by toasting your bread and crumbling it in a blender or food processor)
1/2 cup Do-Pep
1 medium red onion, peeled and chopped
1/2 cup Anaheim peppers, seeded and chopped
1 Roma tomato, seeded and chunked
Salt to taste
1 tsp. garlic powder
2 tsp. sweet paprika powder
1/2 tsp. Italian Seasoning
1 Tbsp. olive oil

In a blender or foof processor, put the quinoa,, quick oats, wheat germ, tomato, Anaheim peppers and onion and process till smooth.
Scrape into a bowl, add all the other ingredients. Cover and let sit for about 20 minutes until the Do-Pep works in the dough.
Take portions with your hand or with a spoon and drop into an oiled skillet, cook on all sides till golden brown.

Note: Sorry, I hit the wrong button and the photo turned into black and white and would not convert back. This recipe gives you a really delicious, golden brown meatless "meat" that is worth trying!


"The truth as it is in Jesus can be experienced, but never explained. Its height and breadth and depth pass out knowledge. We may task out imagination to the utmost, and then we shall see only dimply the outlines of a love that is unexplainable, that is as high as heaven, but that stooped to the earth to stamp the image og God on all mankind." Christ's Object Lessons, p. 129.
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Easy Herbed Vegan Cutlets

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These homemade cutlets are economical, easy and scruptious!
You will enjoy them as a side dish for just about anything.

1 cup cooked brown rice
1 1/2 cups oats
1/2 cup all purpose flour
1 cup soy flour
1 red onion, peeled and chopped
1 tbsp. garlic powder
1 tsp. ground coriander
1/4 tsp. sage
1/4 tsp. rosemary, crushed
1/4 tsp. thyme
2 tbsp. sweet paprika powder
juice of half a lemon
1/8 tsp. finely grated lemon rind
1 large carrot, peeled and sliced
1 stalk celery chopped
1 tsp. brown sugar
1 cup water
Salt to taste
2 Tbsp. olive oil

In the blender, process the rice,onion,celery,and carrot, wivh 1/2 cup water and process till smooth. Scrape into a bowl. Add the rest of the ingredients and mix well, avoiding lumps, adding the rest of the water little by little as you combine.
Form a soft dough. Make sure the dough is neither runny nor stiff. Form into small "cutlets"
Cook in a non-stick skillet (better if electric-- at 300 degrees F) until golden on all sides. Serve as is or topped with your favorite gravy or sauce.





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Lentil Minestrone

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Minestrone soups are absolutely delicious. They are hardy to be easten by themselves almost like a full meal, accompanied only by a salad. But you can add rice or bread also.
This minestrones is very easy to make a very tasty!

In a medium pot, cover the lentils with about 2 inches of water and bring to a boil. Bil in medium to high heat for about 5 minutes. While lentils boil, put in a blender the following:
1/4 cup Anaheim peppers, seeded and chopped
1/4 cup Red Bell peppers, seeded and chopped
1 Roma tomato, seeded and chopped
1/2 red onion, peeled and chunked
process till smooth with a little water and add to the cooking lentils.
Then, let them simmer (without adding salt) till tender (about 10 more minutes).
When lentils are beginning to get tender, (after simmering for 10 minutes)
add
1 peeled and sliced carrot
1 celery stalk, chopped
1 Tbsp. garlic powder
Salt to taste
2 Tbsp. olive oil
1 bay leaf
3 Tbsp. tomato sauce
1/2 cup squash, peeled and cubed.
Let vegetables cook int he lentils until they begin to soften.
Add
1 cup pasta of your choice (macaroni, fusilli, conchigliette, etc. It can be whole wheat or any other kind according to your preference.)
Let pasta cook till al dente.
Serve.

Serving options:

You can serve together with a crusty Peasant bread, with rice cooked separately, or as is.
Yiedl depends on size of serving portions. It can serve two to 4 people.

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Aura's Tasty Spread

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This delicous and easy spread is great for sandwiches but can also be used over baked potatoes or yams.

2 cups cooked macaroni, drained
1/2 cup firm tofu, drained and chunked
1 Red Bell pepper, seeded and chopped
Salt to taste
1 Tbsp. onion powder
1 tsp. garlic powder
1/2 cup water
1 Tbsp. olive oil

Put tofu with bell pepper in saucepan with a little water and cook over medium heat, letting it boil for 10 minutes.
Allow to cool. Drain and put into a blender or food processor, add the macaroni, the seasonings and the oil, finishing
with the water. Process till completely smooth.

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Seasoned Tofu Bites

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Take 1 block tofu strain all water, cut the tofu block in long slices and then in half.
Lay all the pieces in a plate, then sprinkle the pieces evenly with
Onion powder, garlic powder and salt. Let rest for about 20 minutes.
Then, "paint" with olive oil a skillet and place tofu pieces in the
hot skillet and brown on both sides. Really nice side dish!
Note: If you use an electric skillet, set temperature at
300º F.


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Baked Rice Pudding

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This is a delicious baked bread pudding which is a favorite at home for breakfast. It is easy to make, nutritious and quick.

2 cups brown rice cooked
1/2 cup raisins
1 apple, peeled and chopped thinly
1/4 cup shredded coconut
1/2 cup pineapple tidbits
1/4 cup walunt pieces
1/4 cup sliced almonds
3 Tbsp. brown sugar
1/4 tsp. salt or to taste
2 cups soy milk

In a bowl, mix all your ingredients, and scoop into a baking dish.
Bake at 350º F until the pudding is set (about 40 minutes).





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Seitan Nuggets

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These are very easy to make and just as tasty as the original seitan, only a little crunchier.

Prepare 1 recipe of Seitan

You will find it here:


http://delicioso1.blogspot.com/2010/06/tasty-seitan.html

Cut prepared seitan in chunks

1 cup soymilk (plain)
2 Tbsp. cornstarch
1 tsp. garlic powder
1 cup all purpose flour
Salt to taste (if needed)
1 tsp. onion powder
1/2 tsp. Italian Seasoning
1 tsp. driedn parsley
1/2 tsp. celery seed
1 tsp. sweet paprika powder
1 tbsp. Nutrional Yeast or Brewer's Yeast flakes (This is NOT Baker's yeast. You find this in health food or specialty sores)
Olive oil

Mix all dried ingredients in a bowl till well mixed. In a separate bowl, mix cornstarch and soymilk till smoothly combined.
Dip seitan pieces in milk mixture, then roll over dry mixture, place in a separate dish. When all yourpieces are done,
barely "paint" a skillet with olive oil and cook in it till golden brown.

If you do not want to bread the seitan, you can take the plain chunks and brown them in the olive oil as seen in photo.

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Culture and The Christian
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Seitan Rice

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This is an extremely easy and tasty recipe!

Take 1 cup of thin noodles and toast them until they are golden in a large dry skillet, add 1 cup of pre-cooked brown rice
add seitan chopped in chunks (amount depends upon your taste)
You will find the recipe for the seitan here:

http://delicioso1.blogspot.com/2010/06/tasty-seitan.html

Add 1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. olive oil
Taste salt and adjust if needed
1 tsp. sweet paprika powder
just enough water so that the flavors may be absorbed.
Add olives to taste.
Let it get heated through.


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Tasty Seitan

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This is a very versatile seitan and once you make it, you can freeze and use it in many dishes! You can chop it into rice, scramble it with tofu, use it to stuff turnovers, fold it into saucy pasta, cube it into potato salad, slice it into sandwiches, etc.

1 can white beans, strained
2 cups water
1/4 cup olive oil
1 Tbsp. tomato sauce
2 Tbsp. molassess (unsulphured)
2 tsp. salt
2 tsp. All Purpose Adobo Goya (you can get it in well-stocked supermarkets,
otherwise use the following: 1 tsp. sweet paprika powder, 1/2 tsp. sweet basil powder, 1/4 tsp. sage, 1/4 tsp. oregano, 1/4 tsp. turmeric, 1 tsp. garlic powder)
2 tsp. onion powder
1 tsp. fennel seed powder
1 tsp. coriander seed powder
1 tsp. seed powder
2 cups all purpose flour
1 Tbsp. wheat germ
2 Tbsp. soy flour
1 Tbsp. nutritional yeast
3/4 cup vital gluten
Steamer
Note 1: This recipe calls for nutritional yeast, this is not baking yeast!
Some people substitute nutritonal yeast for brewer's yeast, another yeast that
can be obtained at health fuood or specialty stores, but I have never tried it, so I cannot tell you the results. Nutritional yeast adds very good flavor!

In a blender, process together the beans and the water until they are completely smooth. Scrape into a bowl. Add all the other ingredients and mix thoroughly, avoiding lumps and form into a soft dough. Grease 4 cans or a good size loaf pan, put the mixture in it. Put water into your steamer and

Note 2: Do not have a steamer? You can improvise your own as follows:

Get a large pot with a cover, and a smaller pot without a handle. Place smaller pot facing down into the large pot, fill larger pot with water up to the edge of the bottom of the smaller pot that is lying upside down. Place your 4 cans or your loaf pan on top of this uposide down pot, making sure it will not tip over. Cover, leaving a crack open so excess steam will escape. Make water boil and you've got a steamer!


Here you have it, a tasty, economical seitan that is just as versatile as a ready-made and more expensive one!

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Bread Pudding

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1 loaf whole wheat bread
2 cups soy milk
1/2 cup brown sugar
1/2 tsp. salt
1/3 cup raisins
1/4 cup chopped pitted dates
1/4 cup sliced almonds

In a bowl, soak the bread in the milk. If the bread is still not soft enough, add a bit more milk.
When the bread is soft, add all the rest of the ingredients and mix well. Put mixture into a
greased baking dish and bake it at 350º F until golden brown (sheck it after 30 minutes).
While the pudding is baking, make the syrup as follows:
In a small pot, put 6 to 8 pitted prunes,
1-1/2 cups water and 1/2 cup brown sugar, 2 slices of lemon rind
and cook syrup on a low heat for about 25 minutes. When you bring the pudding out of the oven,
pour this syrup on top and let cool.

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Nutty Treat Patties

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These are very tasty and easy to make!
1 cup cooked white beans, well rinsed and mashed
2½ cup water
Salt to taste
1 Tbsp. olive oil
½ medium onion, diced or 1 Tbsp. onion powder
1 tsp. garlic powder or 1 garlic clove, mashed
1 medium carrot, grated
1 tsp. sweet paprika powder
1 Tbsp. peanut butter
1/2 cup quick oats
1/2 cup bread crumbs (you can make your own by toasting and then pulverizing whole wheat bread)
1/2 tsp. sweet basil, crumbled
1/8 tsp. thyme, crumbled
1/4 tsp. rosemary, powdered

Process necessary ingredients (mash, grate, etc.) In a bowl, mix all the ingredients and form a dough which you can work with your hands. Form the patties and cook them in a greased skillet until they are golden brown on both sides.
Yield depends upon the size of the patties you make.

Variations:
1. You can make them thicker and turn them into burgers.
2. You can make them small and round and turn them into meatballs for pasta.

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Tasty and Easy Patties

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Very tasty and easy patties to use as a side dish or in burger buns!
3 cups cooked brown rice
1 cup quick oats
2 Tbsp. sweet paprika powder
1/2 cup all purpose flour
2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. coriander powder or whole coriander pulverized with mortar and pestle
1/2 tsp. ginger powder
1/2 tsp. marjoram
1 Roma tomato, seeded and chopped
Salt to taste
1 cup water or more if needed
2 Tbsp. olive oil

In the blender, process the tomato, and the rice with a little water till smooth. Scrape into a bowl and add the rest of the ingredients. Form patties with your hands and cook in a skillet till golden brown on both sides.

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Simple But Delicious Patties

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These are tasty and then some and can be made with leftover cooked rice and millet!
2 cups cooked brown rice
1 cup cooked millet
1 cup quick oats
1 small raw beet, peeled and grated
2 Tbsp. sweet paprika powder
1/2 cup all purpose flour
1 stalk celery
2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. coriander powder or whole coriander pulverized with mortar and pestle
1/2 tsp. Italian Seasoning
1 Roma tomato, seeded and chopped
Salt to taste
1 cup water or more if needed
2 Tbsp. olive oil

In the blender, process the beet, tomato, celery, the rice and the millet with a little water till smooth. Scrape into a bowl and add the rest of the ingredients. Form patties with your hands and cook in a skillet till golden brown on both sides.
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Pecan and Oat Burgers

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2 cups quick oats
1/2 cup dry whole wheat bread crumbs (you can make your own by toasting your bread and pulverizing it in the blender or food processor)
1 cup cooked brown rice
1/4 cup pecans, ground
1 celery stalk, washed and chopped
1 carrot, peeled and sliced
Salt to taste
1 Tbsp. sweet paprika powder
1 red onion, peeled and sliced
1 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. ground sweet basil
1 Tbsp. chopped fresh parsley
1/4 tsp. ground sage
1 Plum or Roma tomato, seeded and chopped
1 1/2 to 2 cups water
1 Tbsp. olive oil
All purpose flour as needed

In a blender or food processor, process the tomato, carrot,parsley, celery and pecans with a little bit of the water until smooth.
Scrape into a bowl. Add the rest of the ingredients and the rest of the water alternately, as you mix, until you have a dough you can form with your hands into a burger shape. Add all purpose flour if needed.
Hea up a skillet and cook burgers until golden brown on both sides. You may also bake them at 350º F for about 3o minutes.
Yield depends on size of burgers.
Serve with your favorite sauce or gravy.

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