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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