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!)

I'm grateful to God for all His blessings, I'm grateful for my family. I am grateful for all of you and I am sending you all a humongous hug and my best wishes for you and for your family!

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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

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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