Zucchini Mini Omelettes

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Omelettes are always a great solution for vegans! These are delicious and very easy to make. Enjoy!

1 large zucchini
1/2 block tofu
1 cup water
1/2 cup sliced almonds
Salt to taste
1 tsp. sweet paprika powder
1 cup all purpose flour
1/2 tsp. garlic powder
1 Tbsp. onion powder (1 tsp if you are not an onion lover)
1/2 tsp. Italian Seasoning (blend of herbs such as basil, oregano, thyme)


Sliced zucchini very thinly. In the blnder, process tofu with the water and the almonds, till smooth.
Scrape into a bowl. Add the zucchini and all the seasonings, add the flour, mixing well, avoiding lumps. Your mixture must be a bit thick but it must still be a batter.
If you would like it to be a little thicker, add 2 more Tbsp. flour to the batter.
Heat up a skillet that is barely "painted" with olive oil and drop the batter into it by large spoonfuls, let it set before you flip over. Cook till golden brown on both sides.

Yield: About a dozen (depending on how large you make them!)


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Vegetable Rice with Crimini Mushrooms

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This is a delicious dish that can be the center of any special meal. Add a side dish of your choosing, a green salad and a simple dessert and you have a wonderful meal going!

2 cups brown rice
2 cups Crimini mushrooms, chopped
2 carrots, peeled and sliced
1 stalk celery, sliced
1/4 cup pimento-stuffed green olives
1 cup frozen sweet peas
1/2 cup green pimentos, chopped
1/2 cup red pimentos, chopped
1/2 tsp. turmeric
1 tsp. onion powder
1/2 tsp. Italian Seasoning
2 tbsp. sweet paprika powder
1/2 tsp. garlic powder
Salt to taste
1/4 cup olive oil

Thaw the peas. Put the rice in a fine mesh collander and wash it, and while still wet, put in the pot where you will cook it, with a wooden spoon,
move the rice around until it is dried. This process will dextrinize the rice, making it even more digestible. Add about 3 1/2 cups of water and add the oil and
salt to taste. Cover the rice to cook for about 20 minutes. About 10 minutes before this, begin to cook the vegetables as follows:

In a small pot, cook the carrots for about 10 minutes in very little water. White the carrots are cooking, in a small skillet, sautee the Crimini mushrooms with the pimentos, the celery,
the olive oil, and the rest of the seasonings for about 10 minutes (do not add the olives nor the peas at this time). Drain the carrots and add to the mushroom mixture. Combine all well and let the flavors blend. Add to the rice and mix
well. Cover again and cook for 10 more minutes. When the water on the rice is nearly spent and the rice has opened, add the peas and the olives, cover again and let the peas cook witht he steam from the rice, about 10 more minutes.

Yield: 4 servings



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Easy and Delicious Omelettes

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Egg substitutes are very valuable to vegans because they make it easier to have a varied diet. These are simple omelettes, very easy to make and can be used as a blank slate for you to add many different seasonings and stuffings which will make this one of your favorite breakfast of quick lunch recipes!


1/2 block tofu
1 tsp. onion powder (or to taste)
1/2 tsp. garlic powder
1/2 tsp. turmeric
Salt to taste
3/4 cup all purpose flour
3/4 cup water

Cut tofu in pieces and put in the blender with the water, process till smooth.
Scrape into a bowl. Add the rest of the ingredients and mix well, avoiding lumps.
Heat up a skillet barely "painted" with olive oil and pour batter into it by large tablespoonfuls, allow to set before flipping.
Cook till golden brown on both sides.

Yield depends on size of omelettes you make.

Variations:
1- Slice olives or mushrooms into the batter.
2- Add tiny pieces of red and green peppers to the batter.
3- Add small pieces of tomato to the batter.
4- Add thin slices of vegan sausage to the batter (you can make some our sausages for that!)
5- Add chopped asparagus to the batter.
6- Add shredded carrot or sweet squash to the batter.
7- Add zucchini slices to the batter.
8- Invent your own!



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Peach, Banana and Pineapple Pudding

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This is a wholesome, really easy treat for your sweet tooth! It is not solid and sliceable, it is very much like a pudding. You can have it as is, or with a scoop of vegan cream cheese or of your favorite homemade fruit ice cream or vegan vanilla ice cream on the side!

3 bananas, (ripe, the kind that have brown specks on the peel) mashed
2 peaches, peeled
1/2 cup crushed pineapple
1/2 cup raisins
1 cup all purpose flour
1/4 cup almonds
2 Tbsp. brown sugar (or to taste)
1/2 tsp. salt
1 cup soy milk

In a bowl, mash the bananas. In a blender, process the peaches and crushed pineapple with the milk, scrape unto the bowl with the bananas, add all the rest of the ingredients and mix well. Put mixture into a
greased baking dish and bake it at 350ยบ F until golden brown (check it after 30 minutes).



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