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.


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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 350ยบ 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!

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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)
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.
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.

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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