Savory Corn Pancakes

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2 ears of corn
1 1/2 cups whole wheat flour
2 raw, peeled potatoes, sliced
1/2 cup unbleached flour
1/2 block tofu, drained
1/2 cup wheat germ
Salt to taste
2 Tbsp. olive oil
3/4 cup soy milk

With a knite, cut off the ears of corn. Put in the blender with the potato slices and with the tofu and the soy milk, process till smooth.
Scrape into a bowl and mix with the rest of the ingredients until you have a well combined soft dough.

Heat up a skillet that is barely "painted" with olive oil drop the mixute into the hot skillet by large spoonfuls.
Let set for 10 minutes, then flip them over. Cook till both sides are golden brown.

These are delicious for breakfast with a sweet cream or for lunch with one of our delicious vegan sausage or strips recipe
on the side or just topped with a generous amount of vegan cheese (you'll find several free recipes for those in this blog as well!)
You can also serve them topped with your favorite spaghetti-like sauce and accompanied with your favorite scrambled tofu!

Yield: Approx. 14 (depending on size of spoon used)

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Barley, Rice and Millet Patties

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Delicious, simple, economical, nutritious, and truly vegan at their best! These go well on the side of anything you might like from potatoes to rice, and they make a really tasty addition to any sandwich!

1 cup brown rice, cooked
3/4 cup millet, cooked as per package instructions
3/4 cup barley, cooked as per package instructions
1 1/2 cups whole wheat flour
1/2 cup cornstarch
1 tomato, chopped
1 sweet green pepper, seeded and chopped
1 onion, peeled and chopped
1 tsp. garlic powder or 2 small cloves garlic, peeled and mashed
1 tsp. coriander, powder
1/4 cup walnuts or almonds
Salt to taste
3 Tbsp. sweet paprika powder

In a blender, process the tomato, onion, pepper, and walnuts with 1/2 cup water, till smooth. Add the rice, the millet and the barley and process again till you have a smooth paste, that is not mushy, otherwise your patties will not turn out with that slight crunchiness that is so pleasant. Scrape unto a bowl.
Heat up a skillet that has been barely "painted' with olive oil, and you drop large spoonfuls of the mixture into the skillet and press down.
Cook for about 10 to 12 minutes and then you flip. If not totally golden brown and crunchy, turn around again and cook until you have completed about 20 minutes. Watch them so that they will not get too brown!

Yield: 10 large, more if you make them small or medium sized

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Vegan Saucy Strips

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These are absolutely delicious! Like other strips we have made they go well with just about anything you can throw at them, from rice to mashed potatoes! You can also use them to stuff pita bread or roll them with rice into tasty burritos. You can even chop them into smaller pieces and drop them into pizza!

Note- 1/2 cup cracked wheat cooked for 15 minutes in water till it opens up like brown rice, will yield 1 cup of cooked cracked wheat.

1/2 cup cracked wheat, cooked to the consistency of rice (follow package directions)
1/2 loaf Italian bread, cubed and soaked in 1/2 cup of water till it is very soft
1 medium red onion
1 raw potato
Salt to taste
3 Tbsp. cornstarch
1 1/4 cup whole wheat flour
1/2 tsp. garlic powder
3 Tbsp. sweet paprika powder
1 tsp. coriander powder
1/4 tsp. powdered mint
1 Tbsp. olive oil
1/2 cup water

In a blender, process the potato, the onion, the cracked wheat with 1/2 cup water till smooth. Scrape into the same bowl where you are soaking
the bread, add the cornstarch and blend well, incorportate the rest of the ingredients mixing thoroughly, until you have a soft dough that is not runny. Drop about 3 large tablespoonfuls of the mixture in a skillet with a little bit or olive oil and, using a spoon, pat down to the general form of a large patty or lean steak, cook till golden brown on both sides (approximately 10 minutes on each side).

After they are cooked, let them rest until they have colled to room temperature before you cut them into the shape of strips.
Preapre a sauce with tomatoes, peppers, onions, and no more than 2 Tbsp. tomato sauce, etc. and you drop your strips into it and let heat through, so that the strips will
soak up the sauce and become juice (about 8 to 10 minutes).

All you need now is to add these delicious strips to your favorite rice or other main dish, make a nice green salad, add some bread if you like, and your're done.

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Delicious Vegan Strata

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1 large loaf of Italian crusty bread
1/2 block tofu
1/2 cup either raw blanched almonds or raw cashew pieces
Salt to taste
3 Tbsp. cornstarch
1 to 2 Tbsp. onion powder
1 tsp. garlic powder
2 Tbsp. sweet paprika powder
2 cups chopped broccoli or asparagus, chopped
1 cup thawed mixed vegetables
1 Tbsp. olive oil
1 1/2 cups water
1 recipe of any of our strips that you will find in our blog, cut in small pieces once made

Cube the bread in small pieces and put in a cookie sheet and toast in the oven till bread is firm and dry.
In a blender, process the tofu with the cornstarch, the cashew pieces or blanched almonds, and the water till smooth and creamy.
In a bowl, pour the mixture and add the rest of the ingredients, including the toasted bread, mix thoroughly.
Scoop into a baking dish. Bake at 375ยบ F for 45 minutes. Remove the dish from the oven and let it rest at room temperature for about 15 minutes before serving.

Don't Take Desperate Steps. . .
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Sandwich Meaties Remade!

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Remember the delicious Sandwich Meaties we made last week? Well, we found out that they could be prepared in different ways.

Make the Basic Recipe as follows:

1 raw potato, peeled and coarsely chopped

1 small red onion, peeled and chunked

1 1/2 cups whole wheat flour
1 cup cooked brown rice
1 cup cracked wheat cooked as per package instructions
1/2 cup sesame seeds
1/4 cup fresh mint, minced or 1 tsp. dried mint
1 tsp. garlic powder
2 Tbsp. sweet paprika powder
1/2 tsp. marjoram powder
1 medium tomato
Salt to taste
3 Tbsp. cornstarch

In a blender, process the potato, the tomato, the red onion, brown rice, cracked wheat, and the mint (if using fresh)
with barely enough water to turn it into a smooth paste. Scrape into a bowl and add the rest of the ingredients, mixing thoroughly.
With your hands, form your meaties. You can make them long and thin, or medium-sized and a bit thicker.
In a skillet barely "painted" with olive oil, cook your meaties till golden brown. Flip to the other side and finish cooking till golden brown.

Now you can make two different variations. No. 1- Cut the meaties in strips or in pieces and saute them with olive oil, tomato slices, red and green pepper slivers, onion rings, etc., till the flavors blend and the veggies are tender-crisp. Use the meaties for sandwiches, pita pockets or even as a side dish for mashed potatoes!
No. 2-
Now prepare your favorite tomato (spaghetti-style sauce) and put some of it in a skillet to warm.
Cut the meaties in stips or in little squares and put in the sauce until it soaks it.
You can now use this recipe as a side dish for rice, potatoes, etc., or you can use it as is to fill pita pockets!


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