Tofu Slices a la Cashew Cream

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1 block of tofu, drained and sliced
1/2 cup cashew pieces, raw
1/2 cup water
3 Tbsp. cornstarch
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sweet paprika powder
Salt to taste
2 Tbsp. olive oil
3 Tbsp. tomato sauce
A few slices of sweet red Bell pepper
a few slices of sweet green bell pepper

Place cashew pieces in blender with the cornstarch and the water and process till smooth.
Scrape this mixture into a saucepan and add the rest of the ingredients, including the tofu.
Cook till tofu has absorbed the cream, about 5 minutes.

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Delicious Rollies

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These are quite easy to make and if you are having company, you can put them on the side of just about anything and they'll love'em!
1 1/2 cup oats
1 cup brown rice (medium grain) cooked
1/4 cup gluten flour (if allergic to gluten, substitute with 3 tbsp. cornstach)
1/2 cup wheat germ
1/2 cup walntus
1 tbsp. fresh parsely, minced
2 Tbsp. sweet paprika powder
2 tsp. garlic powder
2 tsp. onion powder
Salt to taste
1/2 tsp. Italian Seasoning
1/2 cup water or more

Pulverize your walnuts in a blender or food processor, drop into a bowl. Add the rest of the ingredients and mix them well, adding
the water little by little until you have a dough. If dough is too stiff, add a bit more water. Form little rollies withe palms of
your hands and put them in a large plate. Heat skillet barely "painted" with olive oil and cook the rollies until golden on all sides.

They make a delicious side dish for many, many meals!


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Yummy Lentil Nuggets

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Ever wanted to make your own vegan nuggets at home? Well, now you can! It will not cost you an arm and a leg, it will not be terribly laborious, you will know everything that is in them, they will be totally vegan, very nutritious and absolutely delicious! Would you like to try your hand at it? Here is the recipe:

1/2 cup all pupose flour
1/2 cup soy flour
2 cups cooked lentils, well drained
1 medium size potato, peeled and cubed
1 medium tomato, chunked
1 medium size onion, peeled and sliced
1/2 cup sweet red and green peppers
1 tsp. garlic powder
1 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/4 tsp. marjoram
1/4 gluten flour
1/2 cup water

Note: If you are allergic to gluten, substitute the gluten flour for 1/4 cup cornstarch.

In a blender with the 1/2 cup water, process the potato, peppers, tomato, onion and lentils till smooth. Scrape onto a bowl, add the rest of the ingredients. Cover and let rest for a few minutes so that the resulting soft dough will "set" a little bit (this is only necessary if you use gluten flour.)

Barely "paint" a skillet with olive oil and with a tablespoon, take portions of the dough and drop them into the skillet. Cook the nuggets on all sides till golden brown.
Serves 4


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Potato Rollies

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3 potatoes, boiled, peeled and mashed
1 cup tofu, drained processed in the blender with 1/4 cup water and 2 Tbsp. walnuts or almonds
1 1/2 tsp. garlic powder
2 tsp. onion powder
1 tsp. sweet paprika powder
1 tsp. turmeric
1/2 cup all purpose flower

In a bowl, mix all ingredients and form a dough. Take small portions of it in your hand and form rolls. If the dough is sticky,
add a little bit more flour so that when you put the rolls in the skillet, they will not fall apart.
Once you have formed the rolls, heat a skillet that is barely painted with olive oil, cook them in the skillet till golden brown.
Serve as a side dish with your favorite dish. We also dump these in seasoned lentils and they are delicious that way also!

Amount of rollies depend on the size you choose to make them!

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