Vegan Quinoa Patties

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free recipe for delicious vegan quinoa patties

Quinoa is extremely versatile, nutritious and tasty. These patties are very easy to make and go well as a side dish with anything you might want to pair them with. Here we present them with our potato tortillas.

1 cup quinoa (washed well and cook as per package directions untilt he little seeds open)
1 medium sized carrot
1 cup celery, washed and chopped
1/2 cup red onion, chopped
1/2 tsp. garlic powder
1 spring of parsley
1/8 cup sweet green pepper (your favorite, we used seeded Anaheim)
1 medium tomato, seeded and chopped
1/2 cup brown rice flour (or you can pulverize your own brown rice in a blender)
3 Tbsp. cornstarch
Salt to taste
Olive oil



Put all the ingredients, except the cornstarch, the salt and the olive oil, with 1/2 cup of water in the blender and process till smooth.
Scrape into a bowl and add the salt, and the cornstarch, blending well.
Heat a little bit of olive oil in a skillet and after forming the patties with a large spoon, drop into the skillet and wait till you see the edges beginning to brown before you flip them.
Cook on both sides till golden brown.

Yield: Depending on how large you make them, between 8 and 10.



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Gluten Free Vegan Potato Tortillas

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These gluten free potato tortillas are really easy to make. They are tasty, vegan and versatile. You can eat them as is with any sidekick of your choice, like a serving of any of our vegan sausages, you can spread them with vegan sour cream or cheese. You can also top them with your favorite sauce or salsa!

6 potatoes of a good size, boiled
1 cup tofu, drained and mashed
1/4 cup brown rice flour (or you can pulverize uncooked rice in your blender and use that)
1/4 cup sweet rice flour or pulverized white rice
3 generous tablespoons cornstarch
1 Tbsp. olive oil
1 tbsp. onion powder
1/2 tsp. garlic powder
Salt to taste
1 cup soy milk, plain (you could also use rice milk, so long as it is unsweetened)

Peel and mashe the potatoes with the milk and the tofu, add all the rest of the ingredients, blending well.
Heat up a little bit of olive oil in a large skillet and add the mixture by large tablespoonfuls and press gently down to form the tortillas, wait till the edge is golden brown begore you flip them with a large spatula.
Cook on both sides till golden brown.
These are not to the kind you use to wrap things in, but they are absolutely delicious!


Yield: 6 Medium tortillas


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Savory Gluten-FREE Vegan Pancakes

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These pancakes are very versatile. You can season them with more sweetener if using them for breakfast. (Just add your favorite fruit sauce),  if you want them for lunch, you just increase the salt and just give them a hint of sweetness. You can also top them with your favorite vegan gravy, sauce or salsa or just use a large dollop of your favorite vegan sour cream, although they are delicious just plain with some sliced fruit in the morning or a nice salad for lunch. Enjoy!

1 cup cooked quinoa
1/2 cup cornmeal (any kind you like)
1 1/2 Tbsp. cornstarch
1 Tsp. olive oil (or any cold-pressed organic oil you like to use, it could be safflower or rice bran oil, but olive oil gives it a nice flavor too)
Sweetener to taste (agave, Florida Crystals cane sugar, date sugar, anything you like to use, to taste)
1/4 cup raw almonds
1/4 tsp. salt
1/2 cup soy milk
1 tsp. anise seeds

Put the quinoa, the almonds and the milk in a food processor or blender. Process till smooth. Scrape the mixture into a bowl and add the other ingredients, mixing well. Barely "paint" a skillet with the organic, cold-pressed oil you like to use, and drop the mixture into the skillet by large tablespoonfuls, moving the skillet to spread it out. Let it set before flipping. Cook on both sides till golden brown.

Yield: 8 medium pancakes (You can easily double this recipe, you can also make less and larger pancakes!)

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Gluten-FREE Vegan Eggplant Croquettes

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Since two members of our household have decided to go gluten-free (as well as being vegan), we will be featuring gluten-free recipes a lot more often, perhaps even all the time, from now on. As always, the recipes will be full of flavor and wholesome vegan goodness! These croquettes are crunchy but absolutely scrumptious and very easy to prepare!

1 medium eggplant, peeled and sliced finely and then chopped into small pieces
1 tomato, seeded and finely chopped
1 carrot, peeled and grated
1 stalk celery, finely sliced
1/3 onion, finely chopped
1/4 cup sweet red pepper (could be Bell pepper), seeded and finely chopped
1/4 tsp. garlic powder
1 tsp. sweet paprika powder
1/2 tsp. Italian Seasoning
4 Tbsp. cornstarch or Arrowroot (your choice)
Salt to taste
Olive oil
Water

In a bowl, mix all the ingredients with just a little bit of water. Begin with less than half a cup of water, adding as needed to have a mixture you can
shape into croquettes, but avoiding a runny mixture. Heat up a skillet with olive oil, take large tablespoonfuls of the mixture and drop into the skillet,
pressing down, to form the croquettes. Wait till it sets to flip over. Cook till golden brown on both sides.

Yield: Serves 4.



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Gluten Free Vegan Fruit Pudding

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1/2 cups cooked quinoa (don't forget to wash it well to take out the natural saponins)
1 cup tofu (drained)
1 medium apple (sweet or favorite kind)
1/2 cup pineapple (frozen, thawed or crushed, drained)
1/4 cup raisins (any kind you like)
1/4 cup raw sliced almonds
3/4 cup soy or rice milk
2 Tbsp. cornstarch
1/2 cup brown sugar (you can use Florida Crystals or any kind you prefer)
1/8 tsp. salt
Note- This pudding is soft, it is not like a cake.
In a blender or food processor, process the quinoa and the tofu (if you like to feel the almonds in the pudding, do not process them, if you want a smooth pudding, then add them here, we chose to use the slices as they came) with the soy or rice milk,
blend till smooth. If you need more liquid, add 2 more Tbsp. Scoop into a bowl and add the rest of the ingredients, mix well until well combined.
Scoop into a loaf baking dish and bake at 400º F for 40 minutes or a little longer until the top is golden brown.
You can have this for breakfast with your favorite vegan cream cheese, with a fruit sauce or a cashew sauce. Delicious!
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Gluten-FREE Breakfast Bread (Vegan)

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This delicious and easy bread will not last long around your house! You can make it in a jiffy and enjoy it as is, or with a good fruit jam or sauce on top.
1 1/4 cups cooked quinoa (rinse the quinoa well, because it has saponins which otherwise would give it a "soapy" flavor)
1 cup cornmeal
1/2 cup tofu (drained)
1/2 cup almond slices
1/2 cup coconut flakes
2 Tbsp. Cornstarch
1 tsp. anise seeds
Pinch of salt
1/2 cup brown sugar (you can make it sweeter if you want to)
2 Tbsp. olive oil or safflower oil or rice bran oil
1 1/2 cups soy milk (plain)

In the blender, process the quinoa with the almonds, the cornstarch, and the tofu and the milk until smooth.
Scrape into a bowl and add all the other ingredients and mix well.
Scoop into a greased baking dish and bake 400º F for 4o minutes, and check if the top is golden, insert a toothpick or a knife into the center of it, if it comes out clean, the bread is done

Yield: Serves 4



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Spanish-Style Potato Omelettes

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I had a non-vegan friend who married a Spaniard and used to make these all the time for him and his family. This is a very tasty adaptation of the same. We loved the result, hope you do too! These are so tasty you can eat them as is, like finger food! Add a great salad and a simple dessert and they turn into a meal. You can also serve them with any of our wonderful vegan sausage recipes. Enjoy!

5 medium potatoes
1 1/2 cups all-purpose flour
2 Tbsp. cornstarch (heaping)
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
Olive oil as needed


In a pot, boil potatoes for about 15 minutes. Wait till cool, peel them and cut in thin rounds.
In a bowl, put the flour, mix in the cornstarch and the seasonings, blending well. Add 1 1/2 cups water, whisking until you have a thick batter (about the consistency of a pancake batter. Adjust water if needed.)
Heat a large skillet and add just enough olive oil to cook. Drop the potatoes into the batter and then scoop the mixture into the frying pan, moving the skillet so that the batter will spread to form about the size of a medium dish.
Wait until it is set before flipping. Cook on both sides until golden brown.

Yield: 4 nice-sized omelettes (recipe can easily be doubled)



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New Style Saucy Cauliflower

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This is a very tasty re-make of a favorite at our home. Cauliflower cooked in a flavorful sauce. The added seasonings will give this easy side dish a different flavor from the cauliflower recipes we have made before. You can serve it as a side dish of just about anything, from rice to yams, to mashed potatoes!

1 head of cauliflower, (slice florets in half)
Enough of your favorite tomato sauce (spaghetti-like) to cover the cauliflower florets
Salt to taste (if needed)
1 Tbsp. olive
1/2 tsp. basil
1/2 tsp. coriander
1/2 tsp. cumin

Mix all the seasonings into the sauce, and bring to a boil. Add the cauliflower and cook till tender, making sure that it doesn't become mushy!

Serves 2 (this recipe is easy to increase!)



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Tasty Vegan Split Pea Tortillas

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We at Delicioso, Another Name for Delicious are vegans too, we eat what we feature here, it comes straight from our kitchen, so it has been flavor tested. These tortillas were a definite hit! They are not only very tasty, they are also relatively easy to make and  nutritious. These are delicious with saucy tofu or with any of our meat-substitute recipes!

3 Potatoes, peeled
1 1/2 cups split peas
2 Tbsp. cornstarch
3/4 cup all purpose
2 generous tbsp. egg replacer (your favorite brand)
1 generous Tbsp. cornmeal
1 Tbsp. sweet paprika powder
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
1/4 tsp. basil
Salt to taste
1 tsp. olive oil
1 cup Water
flour
Olive oil to cook

In a bowl, mix all the dry ingredients well. In a blender, process the potatoes and the split peas with the water till smooth. Scrape into the bowl where the dry ingredients are an mix well.
You should have a texture similar to thick beaten eggs. Heat a skillet with a little olive oil, once the oil is hot, drop the batter into the skillet and turn it around,
to spread the batter around. Wait till it sets before you flip it. Cook until golden brown on both sides.

Serves 2



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Vegan Scalloped Potatoes

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This is a delicious recipe for scalloped potatoes that is totally vegan, and yet, non-vegans can enjoy it. We have non-vegan relatives that love it.

10 large potatoes, peeled and cubed
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1 1/2 tsp. onion powder (make it 1 tsp. if you are not a great onion lover. If you are a great onion lover you can go up to 1 1/2 Tbsp. for a zesty dish!)
1/2 tsp. garlic powder (1 tsp. if you like it zesty)
Salt to taste
2 cups soy milk, plain
1 1/2 cups water
3 Tbsp. cornstarch
1/2 cup olive oil


In a food processor or blender, process the tofu, the almonds, the milk, the cornstarch, the seasonings, and the water, till you have a smooth cream.
Pour into a large baking dish and add the potatoes. The potatoes must be covered by the liquid. If it doesn't cover the potatoes, add a bit more
water and adjust seasonings. Pour the olive oil on top of the mixture and combine.
Bake at 400º F for 1 and a half hours or until potatoes are golden brown.

Serves 4


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New Savory Breaded Eggplant

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Eggplants are very easy to season in a variety of ways, and one of those delicious ways is breading them!
This is a very simple but savory recipe that any eggplant lover will greatly enjoy!

1 large eggplant, washed thoroughly (if you want to leave the peel on) and cute into pieces
3/4 cup quick oats
3/4 cup whole wheat bread crumbs (make your own by toasting the bread and then pulverizing it in the blender or food processor, or just grating it)
3/4 cup all purpose flour
1 1/2 tsp. sweet paprika powder
1 1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. onion powder
1 tsp. sea salt
Enough water to turn the dry mixture into a thick batter

In a bowl, mix thoroughly all the dry ingredients. Add the water little by little, mixing well to avoid lumps. Stop adding water when you have a smooth but thick batter.
Process your eggplant (peel if you want to, or leave peel on if you can trust that it does not have pesticides.) Heat a skillet barely "painted" in olive oil. Meanwhile, cut in pieces and dip the pieces in the batter until well coated.
Drop breaded pieces into the hot skillet. Wait till the batter sets before flipping. Cook till golden brown on both sides.

Serves 3 (or more, depending on amount of servings)



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Super Delicious Vegan Steaks

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These are very tasty and versatile! You can use them as is because they make a great stuffing for sandwiches, but they are also a great side dish for potatoes, yams, rice and other dishes, you can top them with a sofrito, with your favorite sauce or with a gravy that you like.

1 potato (raw) peeled and sliced
1 carrot, peeled and sliced
1 medium tomato, seeded and chopped
1/2 cup sweet green pepper, seeded and chopped
1/4 cup sweet red pepper, seeded and chopped
1/2 cup quick oats
1 cup cracked wheat (cooked to the consistency of rice)
1 cup quinoa (cooked as per package directions)
3/4 cup whole wheat flour
2 cups whole wheat bread (cut in pieces and soaked in 1/2 cup of water till soft)
2 Tbsp. sweet paprika powder
Salt to taste
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 cup extra water

In a blender and using the extra 1/2 cup of water, process the potato, the peppers, the tomato, the carrot, the cracked wheat and 1/2 cup of the quinoa till smooth, leaving the other quinoa as is, for texture. Scrape the mixture into a bowl and add all the other ingredients, mixing well. Heat up a skillet iwth a little bit of olive oil. Form "steaks" with your hands from the soft dough that you have and drop them into the skilet when the oil is hot. Wait till they set before flipping. Cook till golden brown on both sides.
Serves 3


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Caulifower in Pimento Cheese Sauce

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1/2 cup tofu, drained and cubed
12 cup raw cashews or sunflower seeds
1 cup sweet bell red peppers, seeded and chopped
2 Tbsp. cornstarch
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
1 tsp. olive oil
1 1/2 cups water
1 Cauliflower head,  washed and with the florets separated

Put all the ingredients in the blender and process till smooth. Scrape into a saucepan.
Drop the florets into this cream and cook at a slow heat for about 25 minutes until the sauce is thick and the
florets are tender.
Yield: Depending on servings, serves 2 or 3.


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Seasoned Pan Tofu

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You can use this tofu to accompany anything from brown rice to boiled or baked sweet potatoes, to baked yams, to potatoes, you can even put it on top of spaghetti squash!

1 block tofu (firm)
2 Tbsp. sweet paprika powder (if you are not a great onion lover, use only 1 tsp.)
1 Tbsp. onion powder
1/2 tsp. garlic powder
Salt to taste
1/2 tsp. Italian Seasoning
2 Tbsp. olive oil
1/4 cup green pepper, preferably Anaheim, seeded and sliced
1/2 cup tomatoes, chunked
1/2 cup water

First, drain the tofu and cut it in thick pieces lengthwise, then cute in small blocks, slicing not too thinly.
Put in a skillet with all the seasonings and the water and cook until a sauce forms and the tofu absorbs most of it, but not all. About 15 minutes.

Yield: Serves 3



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Exotic Eggplant Rounds

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Tasty breaded eggplant recipes are always delicious. Eggplant is like a blank canvas, because of its mild flavor, it takes on any flavorings you might want to add to it. This particular recipe is very tasty and easy to make. Enjoy!

1 Large eggplant, peeled, seeded and sliced

Batter:
1/2 block tofu, drained and cubed
3 Tbsp. corn flour
3 Tbsp. cornstarch
1/2 cup all purpose flour
1/2 cup powdered or shredded coconut
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. sweet paprika powder
Salt to taste
1 cup water


Peel, seed and sliced your eggplant.
Put the tofu in the blender with the water and the cornstarch, if your coconut is shredded, add it also, if it is powdered, do not. Process till smooth and pour into a bowl.
Add the rest of the ingredients to form the batter, mixing your ingredients well and making sure there are no lumps. If necessary, beat it with a whisk.
Heat up a skillet that is barely painted with olive oil. Dip the eggplant slices into the batter, thickly coating them on all sides.
Drop into the hot skillet and let set before flipping to the other side. Cook till golden brown.



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Saucy Cauliflower With Peas

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Ease, vegan side dishes are a must for your repertoire when you're a vegan who wants variety in your meal planning! This side dish is excellent with mashed potatoes, baked yams, boiled sweet potatoes, baked squash and even on the side of plain brown rice!

1 medium cauliflower, separate the florets, wash well
1 cup frozen peas, thawed
1 Tbs. tomato sauce
1 cup water
Salt to taste
1 tsp. sweet paprika powder
1/4 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. sweet basil, crushed
2 Tbsp. olive oil


In 1/2 cup of water, cook the florets in a saucepan with all the seasonings, for about 5 minutes. Only add more water if the cauliflower needs it to form a sauce as it cooks, without getting runny. After the 5 minutes are past, add the peas and cook for 5 more minutes. Keep a sauce forming but do not water it down because it would destroy the flavor. Just make sure it has enough liquid to cook through and form a sauce.


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Mixed Vegetables and Asparagus Omelettes

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Omelettes have become a favorite around our home and, judging by the way our followers like them, they are a favorite with lots of you also! These are very tasty and easy to make. You can use them as a side dish for almost anything, like you would an egg omelette or you can cut them into strips and stuff them into pita bread with lettuce and tomatoes and use them as a delish stuffing for an easy but appetizing sandwich!

1/2 block tofu, drained and cubed
1 cup frozen mixed vegetables, thawed
1/2 cup asparagus, tough ends cut off
1 cup all purpose flour
3/4 cups water
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. turmeric powder


In a blender, process the tofu and the water till smooth. Pour into a bowl.
In a saucepan, put some water to boil and cook the mixed vegetables and the asparagus for barely a minute.
Scoop them out of the water and drop them into the flour-tofu batter. Add the rest of the ingredients, mixing well and making sure you have no lumps.
If the batter is too runny, add a little bit more flour. The batter should have the consistency of a pancake batter.
Heat up a skillet that is barely "painted" with olive oil. Drop the batter into it by large spoonfuls. Wait till it sets before flipping. Cook till golden brown on both sides.

Variation:
Add 1 Tbsp. Vegan Parmesan cheese to batter



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Corn and Potato Pancakes

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These are deceptively simple but they pack a punch in flavor. Because of the potatoes, they are soft and the seasonings make them quite tasty, they are also economical and very easy to make. You wan fix a whole batch of them in no time at all. you can eat them as is (they make wonderful finger food!) or add to them a dollop of your favorite vegan sour cream, vegan cream cheese or any of the wonderful vegan cheeses you can buy commercially or try one of our own vegan cheeses, they go really well with these!

2 1/2 cups of frozen
2 large potatoes, peeled and cubed
1 cup tofu, drained and cubed
1 1/2 cups all purpose flour
1 cup soy milk
2 tsp. onion powder (1 tsp. if you're not a great onion lover)
1/2 tsp. garlic powder
Salt to taste

In a blender, process the corn, the tofu and the potatoes with the milk till smooth.
If you need a little bit more liquid, add a tiny amount of water, but make sure the mixture is not runny, but only smooth and creamy.
In another bowl, mix all the dry ingredients till well combined. Scrape creamy mixture into a bowl and incorporate the dry ingredients into it,
mixing well, not allowing to get lumpy. Heat up a skillet with a little bit of olive oil. Drop your batter into it by large tablespoonfuls, let it set
before flipping. Cook till golden brown on both sides.

Here are two of our cheese recipes that you can serve with these delicious Corn and Potato Pancakes:

Vegan Pimento Cheese

1/2 cup red bell pepper, boiled for 10 minutes to sweeten it up
1 cup cooked millet
2 heaping spoons of cornstarch or arrowroot powder
1 cup boiling water
1 teaspoon onion powder
1/2 tsp. sweet paprika powder
1/4 tsp. garlic powder
Salt to taste
1 Tbsp. olive oil
1/2 cup tablespoon raw cashews

Put pimento, cashews, millet and cornstarch or arrowroot in blender, process till smooth.
Put in a sauce pot, add all the other ingredients and cook on a low heat until it thickens.

Almond White Cheese

1/2 block tofu
1/2 cup sliced raw almonds
Salt to taste
3/4 cup soy milk (plain)
1 tsp. olive oil
2 Tbsp. + 1 tsp. cornstarch
1 tsp. onion powder
1/4 tsp. garlic powder

Process in the blender the tofu, the milk, the cornstarch and the almonds till smooth.
Scrap into a small saucepan, add the rest of the ingredients and blend well. Cook, over medium heat. After it begins to boil, count 20 minutes and stir the mixture, moving constantly so that it won't stick.


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Delicious Ways With Lentils

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Rich in protein and loaded with folate and vitamin B1, lentils are also flavor powerhouses that can be turned into the most scrumptious yet simple vegan treats. They are also a good source of dietary fiber and of iron. Lentils are said to have been introduced to Greece and Egypt before biblical times and were among the first edible plants cultivated in Europe.
Lentils are very nutritious and economical, they can also be prepared in a large variety of ways. For vegans, lentils are a great kitchen asset,
since they can also be turned into scrumptious protein-rich, mineral and vitamin-charged, meat substitutes.
From burgers to homemade skillet sausages, from patties to loaves, and from nuggets and cutlets to, well you get the point, lentils can do it all!
I will share with you just two recipes to get you started, hoping to inspire you to create your own vegan culinary lintil delicacies.
Lentil Patties
These are really tasty, and they are very nutritious!
You will be surprised by the fact that they do not taste like lentils!
1 ½ cups lentils cooked
½ cup oatmeal
1 cup brown rice, cooked
¾ cup whole wheat bread crumbs (you can make your own by toasting your bread and pulverizing it in the blender or food processor)
1/3 cup sliced almonds
½ cup all purpose flour
3 Tbsp. cornstarch (as a binder)
1 large carrot, peeled and sliced
1 stalk celery, washed and sliced
1 tomato, seeded and chopped
1/3 cup sweet peppers, seeded and chopped
½ cup parsley, chopped
1/4 tsp. thyme
½ cup chopped onion
1 Tbsp. garlic powder
3 Tbsp. sweet paprika powder
Salt to taste
In a blender with barely enough water to blend, put the tomato, celery, onion, carrot, pepper and parsley, process till smooth. Scrape into a bowl. Add the rest of the ingredients and blend well till your have a soft dough. Form the burgers with your hands
And cook them on a skillet barely “painted” with olive oil until golden brown on both sides. Serve them topped with your favorite sauce.
Lentil Minestra
1 package lentils cooked till soft (leave them int he pot with the water)
1 cup butternut squash, peeled and cubed
1/2 sweet red and green peppers, chopped
1 small red onion, peeled and halved
1 tsp. garlic
1 tsp. sweet paprika powder
1 cup ziti pasta or penne rigati (uncooked)
1 stalk celery, washed and sliced
1 tbsp. minced parsley
1/2 cup peeled and cubed pumpkin
2 white potatoes, peeled and cubed
1 medium tomato, seeded and chunked
1 medium carrot, peeled and sliced
2 zucchini, washed and cubed
1/2 tsp. Italian Seasoning
2 tbsp. olive oil
When lentils are soft, process all the veggies (peel, chop, mince, etc.) Then add them to the lentil pot and cook for approximately 30 more minutes or until the vegetables are soft. During the last few minutes, add the raw pasta and let it cook in the lentil soup until al dente.
Serve with rice.



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Summer Gold

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There is nothing so deliciously refreshing as a smooth, cool, fruity smoothie in a hot day! Since our smoothies have been so well received, we want to share another good one with you all!

1 orange, peeled and cut into chunks (make sure it has no seeds)
1 banana, peeled and sliced
1 cup papaya, peeled and seeded
1 glass of water or soy milk
Sweeter of choice to season drink to personal taste


In a blender, pour in the water. Add the rest of the ingredients and process till smooth. You can also diminish the water and add ice if you want yours particularly cold.
Enjoy!



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Deliciously Orange

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Nothing like a cool, smooth and delicious smoothie in the heat of summer, especially if it has a luscious tropical feel! This ones is vegan to boot!
2 cups fresh papaya, seeded and cubed
1 cup pineapple, frozen or crushed
1/2 cup coconut milk
1 1/2 cups water
1 Tbsp. brown or cane sugar (like Florida Crystals)


In a blender, process all the ingredients till smooth. If you want to, add ice.
Serve and enjoy!



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