Multi Grain Chunks

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Meat substitutes are one of the most useful and problem-solving recipe additions to any vegan diet, especially, if they are based on whole grains and are nutritious, easy to make and very tasty. This recipe fits the bill! Straight from our kitchen to yours. . .enjoy!

We have decided to let you see some of the preparation process, so that you will see how the chunks look as they are being prepared.

1 medium size loaf of crusty bread (your choice)
2 cups millet (cooked to the consistency of rice. Follow package directions)
2 cups brown rice, cooked
1 large raw potato, peeled and shredded
1/2 cup Old Fashioned Oats
1 1/2 cup whole wheat flour
3/4 cup Vital Gluten Flour or Do-Pep (purchase at health food stores or specialty vegan supermarkets) This is added to give consistency to the dough and make the chunks firm and yet chewy,
1 Tbps. sweet paprika powder
1/2 tsp. oregano
1/2 Tbsp. garlic powder (if you are not a garlic lover, use 1/2 tsp. or to taste)
Salt to taste
2 Tbsp. onion powder (or 1 tsp. or to taste if you prefer the recipe to be less zesty)
1 Tbsp. ground coriander
Your favorite tomato sauce prepared in advance

Note- If you are not able to get the gluten flour or are allergic to it, substitute it with 3/4 cups of cornstarch. The recipe will not be chewy but crunchy, yet the chunks will be just as delicious.
You can also substitute the whole wheat flour for soy flour. The idea os to have a very compact dough so that you can cut it into chunks and it will not fall apart during cooking.

Mix all ingredients in a bowl, adding little by little 1/2 cup of water, mixing everything until you have a firm dough, not too stiff, but by no means runny.

With a large cooking spoon, take pieces of the dough, roll in your hands into the shape of long sausages, place on a plate and cut into sections to the size you want your chunks to be.
Heat up a skillet that is barely "painted" with olive oil, cook the chunks in the olive oil until they are golden brown on all sides.

Heat up the sauce you already prepared, add the chunks to the sauce and cook in the sauce, at low heat for about 15 minutes, until the chunks have absorbed the sauce.

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Cracked Wheat Chunks

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Homemade vegan chunks are very versatile! You can serve them with potatoes, baked yams, with pasta, you can sprinkle them on pita bread halves, you name it. This particular recipe for them is easy and very tasty! (We have decided to show you photos of some of the process  so you'll see what they look like. )

1 cup cracked wheat, cooked according to package instructions, until it is soft like rice
1 1/2 cup whole wheat flour
1/2 cup vital gluten (gluten flour)
1 cup Old Fashioned oats
1 medium red onion, peeled and chopped
1/2 cup sweet green and red pepper strips
1/2 tsp. garlic powder (1 tsp. if you're a garlic lover)
2 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. coriander powder
1 1/2 Tbsp. olive oil
1/2 tsp. dried mint or 3 leaves fresh mint leaves
1 cup water

In a bowl, pour 1/2 cup of the water, add the oats and leave it to soak till soft. Meanwhile, in a blender, with the rest of the water, process the cracked wheat with all the vegetables and the mint (if using fresh) till smooth. Scrape into the bowl where the soft oats are. In another bowl, mix the whole wheat flour with the vital gluten, then add it to the other mixture, incorporating it well till you have a soft dough.

Heat a skillet with olive oil. Cut half of the dough and put in the skillet, with a spatula, move the dough around and cut it in chunks as you move it until you have separated it completely. Continue moving it while it cooks until golden brown in all sides.


Taking the dough in your hands, form sausages. Cook them in your favorite tomato sauce.

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Garbanzo Minestra (New!)

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We love savory recipes at home. Minestra (an Italian soup) is one of our favorite ways to eat beans! This garbanzo or chickpea Minestra is easy and is so tasty it will become one of your favorites!

3 cups of chickpeas already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
3 potatoes, peeled and cubed
3 carrots, peeled and sliced thick
1/4 cup tomato sauce
1 large onion, peeled and cut in half
1 tsp. sweet paprika powder
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/2 tsp. ground coriander
2 Tbsp. olive oil
1 cup pasta of your choice (penne, mostaccioli, even elbows!)
Optional: 1 Tbsp. vegan chicken-style seasoning

In a pot, put all the ingredients except the pasta. Cover ingredients with water and cook till the vegetables begin to be soft. Once the veggies begin to get soft, add the pasta. When the pasta has reached the point you like it at (al dente or a little more cooked but not soggy) and while there is still plenty of the broth left for it to absorb the flavors of the soup, the Minestra is done!

Serve with with brown rice and a good salad of your choice, perhaps, if you have time, a light dessert.

Serves 4

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New! Sesame Breaded Eggplant Slices

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We love eggplant and breaded it's simply delicious! You can use this as a side dish and, amazingly, you can top it with a dollop of your favorite vegan cheese and use it in place of a burger patty! They are easy to make, tasty and very nutritious. Here is the recipe. Enjoy!

1 eggplant, washed and sliced lengthwise, then cut in half, with the skin still on it

Breading Batter

1 cup all purpose flour
3/4 cup wheat germ
Slat to taste
1/2 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. sweet paprika powder
2 tsp. olive oil
1/2 cup sesame seeds

In a bowl, combine all the ingredients for the breading batter. Heat up a greased skillet.
Dip the eggplant slices into the batter on both sides and place in the skillet, let the batter
set before turning. Cook till golden brown on both sides.

Yield: Depends on size of eggplant

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Barley and Sesame Steaks

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1 cup whole grain barley (not pearl barley)
1 raw potato, peeled and cubed
1 medium tomato, chunked
1/2 cup sweet green and red pepper trips
1 stalk celery, washed and sliced
1/2 cup raw beet, chopped
1 medium crusty whole wheat bread
1 1/2 cups whole wheat flour
1 tsp. coriander powder
1/2 tsp. dried mint (no it will not make your steaks taste like tea!)
Salt to taste
1 tsp. garlic powder (1/2 tsp. if you're not a garlic lover)
1 1/2 Tbsp. onion powder (for onion lovers) or 1 tsp. onion powder if you're not a raving onion lover
2 Tbsp. sweet paprika powder
1/2 cup sesame seeds (raw)
1 Tbsp. olive oil
2 Tbsp. cornstarch

Break the bread apart coarsely, put in a bowl with 1 cup of water until soft and mushy. Squeeze the water out and pour into the blender, add the potato, the tomato, the celery and the beet,
process till smooth. Scrape into the bowl with the soft bread. Incorporate the rest of the ingredients, mixing well till you have a soft dough.
Form the steaks with your hands and cook in a hot skillet barely "painted" with olive oil until golden brown on both sides.

Yield" Approx. 15 of good size, more if made smaller, less if made ven larger.

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