Delicious Vegan Pasta Croquettes

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Leftover pasta can take many delicious shapes, croquettes is one of them. These croquettes are very easy to make and they are really delicious as is or as a filler for a more complete meal.

2 cups pasta, cooked as per package instructions
3/4 cup frozen peas, thawed and steamed
3/4 cup all purpose flour
1 cup Pimento Cheese
2 slices multi-grain bread, toasted, crusts taken off
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
1 cup soy milk, plain
Optional: 1 tsp. Vegan Parmesan cheese
Olive oil

In a bowl, soake the bread in the milk until soggy, add the flour and all the other ingredients, except the pasta, and mix into a batter.
Incorporate the pasta and combine well. Barely "paint" a skillet with olive oil and heat it. Drop croquette mixture into the skillet by large tablespoonfuls and allow to set before flipping.
Cook till golden brown on both sides.

Yield: 10

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Farfalle With Coconut Cream and Vegetables

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Farfalle is a type of pasta that is also known as bow-tie. Pasta is so versatile and you can prepare it in so many delicious ways that it is wonderful for summer, when you don't really want to spend a long time in the kitchen. This is a very tasty dish that will allow you to be out of the kitchen sooner than other things. Add a crusty bread, a great salad and a light dessert and you've got a complete meal to enjoy!

Note- If you cannot find Farfalle, use Penne instead.

1 box of Farfalle (or 1 pkg. of Penne)
1/2 cup raw cashews (rinsed well)
3 Tbsp. cornstarch
1 1/2 cups soy milk (plain)
3 Tbsp. olive oil
1 tsp. onion powder (2 tsp. if you love onions)
1/2 tsp. garlic powder
Salt to taste
1 1/2 cups asparagus (steamed and cut in pieces) (do not steam for more than 2-3 mins.)
3/4 cup frozen peas, thawed and steamed
1 medium pkg. of broccoli, steamed (no longer than 3 minutes)

Steam vegetables and set aside.
Cook pasta according to pkg. instructions.
Dissolve the cornstarch in the soy milk, making sure you don't have any lumps. In the blender, process the cashews with a little bit of water, till smooth. Scrape into a bowl. Mix in the olive oil, the coconut milk and the other seasonings. Blend well. Pour into a saucepan and cook the cream until thick and bubbling, but not too thick.

Put the pasta in a large bowl, add the steamed vegetables, cover all with the cream and combine well.

Yield: 4 servings

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Seasoned Baked Sweet Potato Fries

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These are really good and very easy to make! We did not make them with yams, but with the lighter sweet potatoes, but yams would work just as well.

First, let's start with a trick. You don't want your baked sweet potatoes to be hard and leathery.
So, peel the sweet potatoes and cut them into fries and but them in a bowl of water and soak them for at least 1 hour before you bake them. That way, the sweet potatoes would have soaked in more moisture than usual and will not be hard after baking.

1 large sweet potato, peeled and cut lengthwise and then halved
To prepare, proceed as follows:
Put water and salt to taste in a bowl. Dip your sliced sweet potatoes in the water, scooping them into another bowl, where you will have the following dry mixture:
1 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder, all well mixed

Toss your "fries" in the dry mixture and then scoop into a cookie sheet already oiled with olive oil. And toss them again, until well coated.

Bake at 350ยบ F, turning them every now and then, until golden brown on all sides.


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Millet Steaks Strips

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This is a different way of cooking our Petite Millet Steaks, which is just as tasty. You can serve these strips on a bed of brown rice, you can toss them with pasta, you can add them to stir fries, you can use them as a filling, (together with your favorite veggies) for pita sandwiches, you can wrap them in tortillas, you can use then as a sidekick for mashed potatoes or baked yams, and I'm sure you will come up with dozens of other ways to use them!

To get the original recipe, please click the link below:

Petite Millet Steaks

To make your strips, proceed as follows:

Prepare the Petite Millet Steaks Dough (original recipe)
Form the patties and cook them in an oiled skillet barely painted with olive oil until golden brown on both sides.

Let cool. Cut into strips (they could be thick or thin, according to preference)
In a large skillet, pour some olive oil, add onion, and peppers according to personal preference and  add the strips. Sautee the veggies and stir the strips with the softening veggies until the veggies are soft and the strips have absorbed the flavors (only a few minutes.)


You can serve these as is or top them with a favorite sauce or a spoonful of your favorite gravy, or even, if you're using them to stuff a pita salad sandwich, with vegan sour cream.

Yield- Because these are used as strips, they seem to yield more than the steaks. It all depends on how thick you make them and how many you add to the dish you're serving. If you use them for pita sandwiches and cut them into thin strips, one recipe will yield you far more than the steaks do.

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