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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