More Vegan Omelettes!

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Since omelettes have been so popular, here are two new recipes for you! These are very tasty, easy to make and go with a lot of different dishes, from breakfast potatoes, to dinner baked sweet potatoes! It is also a nutritious and economical recipe.

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
1/2 cup slivered red sweet peppers

Make a batter in the blender by processing all the ingredients except the peas. When you are ready to cook the omelettes, grease a skillet with olive oil and drop a generous amount of the batter into it, add some of the peas and some of the peppers, let it set, and then, add more batter to top the stuffing and conceal it into the omelette, let it set a bit, 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.

Another way of making them is to prepare one of our recipes of patties, once the patties are made, crumble them, and use them to stuff the omelettes! You can also add little slivers of tomato to it or finely diced onions if you like! This is what they look like:

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Surprisingly Tasty Patties

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These patties are easy to make, economical and super tasty! A great side dish or one of those wonderful little things that you can add to a meal to round it up and make it more satisfying!
Of course, you can use these with burger buns, you can crumble them in pita sandwiches, and even over pasta. You can scramble them with tofu and just use them as indicated by your imagination to fill all the holes that you have been looking to fill in your meals.

1 cup pre-cooked brown rice
4 slices whole wheat bread
1/2 cup wheat germ
1 raw potato, grated
2 Tbsp. of onion powder or 1 medium onion, grated
1/4 tsp. rosemary powder
1/4 tsp. oregano powder
1 tsp. cumin powder
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. garlic powder
3 Tbsp. cornstarch
3/4 cups water

Put the bread to soak in the water. Grate the onion and the potato in a bowl, add the bread and the rest of the ingredients.
Form the patties and cook in a skillet barely "painted" with olive oil until golden brown on both sides.

"God's mercy and love for the fallen race have not ceased to accumulate, nor lost their earthward direction.
It is true that disappointments will come; tribulation we must expect; but we are to commit everything, great and small, to God. He does not become perplexed by the multiplicity of our grievances, nor overpowered by the weight of our burdens. His watchare extends to every household, and encircles every individual; He is concerned in all our business and our sorrows. He marks every tear; He is touched with the feeling of our infirmities. All the afflictions and trials that befall us here are permitted, to work out His purposes of love toward us—'that we might be partakers of His holiness,' and thus become participants in that fullness of joy which is found in His presence." My Life Today, 292.
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Company's Coming Patties

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These are pretty simple to make and are very tasty and delicious!
If you are having company or have to take food somewhere, make a batch of these or double the recipe (trust me, they go fast!)and bring a crowd pleaser.
If you have a get-together and are planning a burger meal, this is your ticket!
They also make a delicious side dish. Add rice or your favorite vegetable or pasta and a delicious salad and you have a very tasty meal.

2 cups quick oats
1/2 cup wheat germ
2 cups whole wheat bread crumbled into pieces
2 Tbsp. onion powder
3 Tbsp. cornstarch
2 Tbsp. olive oil
1/2 tsp. Italian Seasoning (or pinch rosemary, basil, oregano or herbs you like best!)
3 Tbsp. sweet paprika powder
1 tsp. garlic powder
Salt to taste

In a bowl, soak oats with the bread in 3/4 cup water until a soft mush is formed.
Add the rest of the ingredients and mix thoroughly. Form patties and cook in a skillet
barely "painted" with olive oil until golden brown on both sides.
Yields about 12 regular patties or more if made smaller.

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Enjoying the Sweetness

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Every now and then is good to try something new. Have you ever tried plantains? Most people pass them by in the supermarket because, either they don't know what they are or they don't know what to do with them. The plantain is a characteristic food of the tropics. From the Philippines to the Caribbean islands, all have a variety of ways to prepare and enjoy them.

There are two ways to eat plantains, ripe or green. We will only deal with the ripe ones here, because we are seeking for a sweet accent as a side dish for any meal. You can have these with rice and lentils, with pasta (believe it or not, the sweetness is wonderful with spaghetti sauce!) and with just about anything you like. You can also have a whole plateful of them with a favorite raw salad and a saucy meat substitute (you will find nice ones if you browse this blog) or your favorite patties.

You will need ripe plantains (they must be firm and yellow in color. They can have black spots on the peel. But, please, don't get the black and moldy ones that are yucky and drip when you touch them!!!) The amount of plantains depends, 1or 2 per person could be used, if you are going to have them as a main dish with patties and a salad. A couple of them will do if you are only going to add them on the side of your main meal.

Olive oil

Salt to taste

Cut both ends of the plantain off. With a good knife, make long vertical lines on the peel of your plantain. Lift it with teh edge of the knife enough so that your fingers can get under it, grab and just peel it. The riper the plantain, the easier to peel. Continue until you have peeled it completely. Lay it on a dish.
When you are don peeling them, slice them diagonally, not too thick but not too thin either.
"Paint" a skillet with olive oil. Heat it enough to cook the plantains in it. Place the slices and
cook them until they are golden on both sides.
Sprinkle a little salt on top if you want to when you add them to each dish.

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Rendezvous in Space!

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Potato Cream Cheese

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This is a delicious, creamy cheese substitute that goes well in sandwiches, and things like buns, muffins, and such. But it is absolutely delicious as a topping for potatoes, baked yams, and even as a toss for pasta!

2 medium potatoes
1 cup tofu, drained and cubed
1/2 cup raw cashews or almonds
1 tsp onion powder
1/2 tsp. garlic powder
Sal to taste
1/2 tsp. brown sugar
5 Tbsp. cornstarch
1 cup water

Boil your potatoes and peel them. When cool enough to process, slice them and put then in a blender or
food processor with all the rest of the ingredients, including the cornstarch. Process till smooth.
Scrape into a small pot and cook, at low heat, constantly moving it so that it will not stick to the pot. Continue to cook until it begins to thicken, about 10 to 15 minutes.
Spoon into a container, let it cool at room temperature and then refrigerate and let it set.

Note: If you want to leave out the brown sugar, you will also have a delicious cheese that will have a little bit of a different flavor but very, very nice!
If you use less cornstarch because you want the creamy cheese to be like a sauce, you can use it a bunch of dishes as well. Tailor it toyour own needs and tastes! You can also snip into it things like chives, if you are a lover of a more oniony taste.
You can even add 1 Tbsp. olive oil and some extra slivers of onions and you can use it to season a potato salad or to top your favorite pita!

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