Quinoa, Oats and Veggie Burgers

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These are really tasty and very easy to make. They are nutritious and can be made in t he form of burgers or turned into our popular strips!

1 cup quinoa, cooked (wash several times on a sieve before cooking. Cook till the seeds open like rice)
1 cup quick oats
3 slices of multi grain bread
1 cup water
1 medium onion, peeled and sliced
1 Tbsp. garlic powder (1 tsp. garlic powder if you're not a great garlic lover)
3 Tbsp. sweet paprika powder
Salt to taste
1 stalk celery, washed and sliced
1 medium carrot, peeled and sliced
1 medium tomato, chunked
1 medium potato, peeled and cubed
1/4 cup sweet green peppers, seeded and chopped
1/2 tsp. Italian Seasoning
1 1/2 Tbsp. olive oil
3/4 cup whole wheat flour
2 Tbsp. Do Pep or Gluten flour (if you don't have Do Pep or if you're on a gluten restricted diet, substitute for 2 Tbsp. cornstarch)



Once your quinoa is cooked (follow package directions, but chekc after 15 minutes to see if the seeds are open.) Tear the bread in pieces and put in a bowl to soak in
1/2 cup of water, until bread is very soft. Meanwhile, in a blender, process the onion with the rest of the vegetables and the other 1/2 cup of water, until smooth.
Scrape into a bowl. Once the bread is mushy, add to the bowl where the veggies are, add the seasonings, blending well and the flour and cornstarch or gluten flour. Mix all well
until you have a dough. If you use DoPep or gluten flour, let the dough sit for a little bit until the gluten does its work.


To form the burgers use lid to shape the dough into a perfectly round shape (this is optional,) you can also form them with your hands.
Grease a cookie sheet and bake at 400º F for 20 minutes, then flip them on the other side and bake for another 20 minutes. Make sure they are golden brown and are really cooked before flipping.

Yield: 8 large burgers




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Skillet String Beans and Cauliflower a la Salsa

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No, this is not cooked in a traditional salsa, but since "salsa" means sauce, it was just the name for this saucy side dish. It is a very easy and tasty side dish to prepare. It goes well on the side of rice, quinoa, potatoes, yams, sweet potatoes, and even pasta! If you choose to make the suggested variation, you will get a more substantial dish to add to just about anything you might like to fix!

2 cups raw cauliflower, shopped
About half a can sliced string beans (drained)
Approx. 1/2 cup water (or more, if needed)
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 Tbsp. sweet paprika powder
Salt to taste
Sprinkle Italian Seasoning to taste
1 small, sweet pepper, seeded and shopped

In a small pot, put all the seasonings and the cauliflower with the water and cook till cauliflower begins to be soft,(about 15 minutes,) add the string beans, mixing in well so that they will get the seasonings, let all the flavors blend.
Done!

Variation:
You can make one of your delicious recipes for strips or sausages, and chop them in the skillet as the cauliflower and string beans cook. This will really be good!



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Tropical Tofu

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This is a delicious and easy way to prepare your skillet tofu. The contrast between the seasonings and the sweetness of the coconut milk lends to this dish a very savory appeal that might be enjoyed even by your non-vegan friends and loved ones!

1 block of tofu, drained and sliced, then cubed
1/2 cup green and red bell peppers, cut in strips
1 red onion, peeled and sliced
1 tsp. garlic powder (use 1/2 tsp. if you are not a great onion lover)
1/2 tsp. Italian Seasoning
1 Tbsp. sweet paprika powder
1/4 cup coconut milk
Salt to taste
3 Tbsp. olive oil
1 Plum or Roma tomato, seeded and chopped
1/2 cup water (or less)

Put all ingredients except tofu and the coconut milk in a large skillet with the olive oil, saute veggies for 5 minutes, then add the tofu and the coconut milk and cook over medium heat,
adding the water little by little, for about ten minutes, allowing the tofu to absorb the seasonings and to take on color. If you need to add a
little bit more water, add some till the tofu cooks for 10 minutes, having absorbed all the liquid. Try not to have a runny tofu!
To serve, if you like to, take out the onion and tomato chunks.
Done!

Optional:
If you like them, when you saute the veggies, add a few sliced stuffed green olives or a couple of tablespoons of toasted sesame seeds.


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Yummy Breakfast Cookies

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Breakfast cookies are popping up all over the web on sites that are health conscious. We've seen the photos, but stayed away from the recipes on purpose until we came up with out own. This is our version of this healthy and delicious idea! Hope you like them!

2 cups quick oats
1 tbsp. cornstarch (as binder)
1 large banana
1 apple
1/2 cup frozen (thawed) pineapple chunks
1/4 cup raw sliced almonds
1 cup coconut milk
1/4 tsp. salt

Thaw the pineapple. In a blender, process the pineapple chunks witht he coconut milk. Scrape into a bowl, add the rest of the ingredients and blend well.
Oil a chookie sheet and drop the mixture of the cookies onto the cookie sheet by large spoonfuls, flattening them with the back of the spoon.
Bake at 375º F for 20 minutes, then flip them over and leave until golden brown.

Yield: About 1 dozen



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