Cornmeal and Peas Croquettes

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When you're preparing quick meals, especially during your busiest times of the week, month and year, it is great to have some side dishes that easily complete and round up a meal that you just simply threw together in a pinch, or that could simply become a light meal by simply adding a generous salad and a simple dessert. These croquettes fit your bill perfectly!

1 1/2 cups Masa Harina
3/4 cup cornmeal
4 Tbsp, coarnstarch
1/4 tsp. turmeric
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. sweet paprika powder
1/2 cup tofu
Salt to taste
1/2 cup soy or rice milk (or as needed)

3/4 cups peas, thawed
1/2 cup soy or rice milk (or as needed)
Olive oil


In a bowl, mix all the ingredients until you have a batter. Make sure it is a thick batter (like for pancakes).
In a skillet that has been barely "painted" with olive oil, drop the batter by large tablespoonfuls. Wait till it sets before flipping.
Cook on both sides till golden brown.

Yield: 1 dozen (if not too large)



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Sesame Tasties

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4 medium red potatoes
1/2 cup of cracked wheat, cooked till soft like rice
1/2 cup quick oats
1 tomato
1/2 cup sesame seeds (raw)
1/4 cup sweet green pepper, chopped
1 Tbsp. nutritional yeast (this is not baker's yeast but a special yeast you find in health food stores)
3 Tbsp. sweet paprika powder
1 1/2 cups whole wheat flour
1/2 red onion
1/2 tsp. garlic powder
Salt to taste
1/2 tsp. mint
1/2 tsp. Italian Seasoning
1/2 cup water
Olive oil


Wash your potatoes well with a brush, cut into chunks and put in the blender with the water, the onion, the peppers and the tomato, process till smooth and scrape into a bowl Add the oats and wait till the oats are soft.
Incorporate the rest of the ingredients and form a soft dough. Form patties and cook in a hot skillet or griddle barely "painted" with olive oil.
Wait till they set before flipping. Cook till golden brown on both sides.
Note- If the dough is too soft and soggy, add a little bit more flour.



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Sweet Corn Cornbread

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This cornbread is sweet and could be used for breakfast or served at the end of a meal for (believe it or not) dessert! At home, our family slices it and eats it right by the baking pan! The unusual combination of corn, coconut and pineapple, spiced up with anise is totally delicious! You can eat is as is or with a dollop of vegan sour cream or vegan vanilla ice cream. Enjoy!

2 cups cornmeal
1 cup frozen corn
1 cup all purpose flour
1/2 block of tofu
4 Tbsp. olive oil
2 tsp. salt
1/2 cup brown sugar
1/4 cup anise seeds
1 ½ cups pineapple
1 cup soy milk

1 Tbsp. baking soda (without aluminum)

Put the frozen corn, the pineapple and the tofu in the blender and process till creamy. Scrape into a bowl and add the the rest of the ingredients, combining them well. Put the mixture in a greased pan and bake at 400 º F, till it is golden brown and the crust opens up.




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Tasty Multi Grain Vegan Strips or Chunks

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These are tremendously savory and can be served in a variety of ways and used as you would any commercial vegan chunks or strips. You can also break the dough apart and produce a form of ground meat substitute alternative that  will serve you well for burritos, and other dishes. Cut into smaller pieces and add to stir fries, scrambled tofu, to saucy veggies you prepare in a skillet such as eggplant or cauliflower. Chop them also into pizzas and pasta sauce. Use as a side kick for potatoes, rice or yams. Add to your pita sandwiches and experiment with a thousand other ways that will come into your mind as you enjoy them!


1 1/2 cups Old Fashioned oats (soaked in 1/2 cup water until soft)
1/2 cup cracked wheat (cooked in a little bit of water until it has the consistency or cooked rice, please follow package instructions)
1/2 cup brown rice flour (you can pulverize raw brown rice in a blender or food processor to obtain this flour)
3 Tbsp. cornstarch
Salt to taste
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian Seasoning
1/4 tsp. oregano powder
3 Tbsp. sweet paprika powder
1 cup whole wheat flour
1/2 cup all purpose flour
1 large raw potato, peeled and cubed
1 large carrot, peeled and sliced
1/cup sweet red peppers, cut into strips
1/2 cup sweet green peppers, cut into trips
1/4 cup sliced raw almonds
Olive oil

Once the cracked wheat is cooked, put it in the blender or food processor with the potato, the peppers and the carrot and process till smooth. Scrape into a bowl and add the rest of the ingredients, mixing well until you get a soft dough that is not mushy. If your dough is too watery, add a little bit more flour, adjusting the seasonings to your taste.


There are two ways to cook these, first is like a form of homemade textured whole grains protein, and the other is the strips themselves.
To prepare the multi grain bits or textured whole grains protein (which you will use as if it was ground meat substitute):

Take pieces of the dough and with clean hands form patties, drop them into a skillet barely "painted" with olive oil. Let them set on one side before flipping and then let them set on the opposite side. Now, with a spatula or cooking spoon, break them apart into small pieces, the smaller, the better, but follow your own taste and preference on this, there is no real wrong way or "size" to divide the pieces into. Once you have a skillet full of bite size pieces, just move them around until golden brown on all sides, taking care that they will not burn.


How to prepare the strips:

Simply form a thick rope with the dough and cut the pieces with a knife or spatula. You can make them long and narrow or more chunky and shorter, like jumbo chunks, according to your preference and to the use you will be giving them. Drop them into the skillet with the olive oil and cook them until golden brown.

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New Vegan Tastlets (These Choplets are really good!)

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If you love easy and tasty meat substitutes, that go well with just abut anything you throw them at, these are it! Just let your taste buds get a load of these babies and they will be singing all through your meal. Enjoy!

1/2 cup brown rice flour (you can make it by pulverizing raw rice in a blender or food processor)
1 medium size raw potato, peeled and cubed
1 cup oatmeal
1/2 cup cornmeal
1 tomato
1/2 cup red onion, chopped + 1 tsp. onion powder
1 cup whole wheat flour
1/2 cup all purpose flour
1 medium size Italian bread, torn into pieces
1 Tbsp. baking powder (aluminum free)
1 tsp. nutritional yeast
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/2 tsp. coriander powder
1 tsp. garlic powder
1 Tbsp. extra virgin olive oil
3/4 cup water
1/2 cup sliced almonds
Salt to taste
Water

Tear the bread into coarse pieces. In a bowl with a little water (just enough to soak it), soak the bread until it is soft.
In a blender or food processor, with just enough water for the machine to function, process the potato, the tomato and the sliced almonds until smooth.
Scrape into the bowl of soft bread, mix in all the rest of the ingredients and form  a dough.
With your hands, give them the form you would like to have and drop them into a skillet barely "painted" with olive oil.
Cook them on all sides until they are golden brown.


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Cauliflower Croquettes

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Croquettes are so versatile and we make them often at home. These you can eat with just about anything, mashed potatoes, baked yams, rice, etc. Or you can make a heap of them, add your favorite gravy and dig in as if they were mini savory pancakes and have them with salad for an easy lunch! They have a little bit of crunch to them from the cauliflower slices. Hope you like them, they are very tasty!

1 1/2 cups all purpose flour
1/2 cup cornmeal
3 Tbsp. cornstarch
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. sweet paprika powder
1/2 cup tofu
Salt to taste
1/2 cup soy or rice milk (or as needed)
3 large cauliflower florets very thinly sliced
Olive oil



In a bowl, mix all the ingredients until you have a batter. Make sure it is a thick batter (like for pancakes).
In a skillet that has been barely "painted" with olive oil, drop the batter by large tablespoonfuls. Wait till it sets before flipping.
Cook on both sides till golden brown.

Yield: About a dozen, or depending on what size you make them.


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Sesame Patties

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You can never have enough recipes for patties! They are among the most problem solving recipes we vegan make to substitute meat in our diet. These can be served alongside anything you want, from rice and beans to couscous! They also go tremendously well inside buns and for various sandwiches you might want to come up with. Enjoy!

3/4 cup old-fashioned oats
3 slices whole wheat bread
2 cups whole wheat flour
3/4 cup all purpose flour
4 Tbsp. cornstarch
1 stalk celery
1 large tomato
1 medium carrot
1 medium potato
1/2 cup sweet red pepper strips
1 medium onion (if you love onions, add 1/2 tsp. onion powder)
1 Tbsp. olive oil plus more
1 tsp. Italian Seasoning
1/2 tsp. coriander powder
3 Tbsp. sweet paprika powder
1 tsp. baking powder
1 Tbsp. nutritional yeast (not baker's yeast!)
Salt to taste
3 Tbsp. sesame seeds
1 cup water

In half a cup of water, soak the bread and the oats till they are soft. In the meantime, peel the carrot and the potato and cut them in pieces. Cut the tomato in chunks, wash and slice the celery. Process all of these int he blender with the rest of the water till you have a puree.
Scrape into a bowl and add the oats and the bread and the rest of the ingredients, mixing well. The dough has to be a bit compact, not runny. If you see that the texture is runny, add more whole wheat flour, making sure it is not too stiff, but just soft but firm at the same time.
Form small patties and cook in a skillet barely "painted" with olive oil till golden brown on both sides.

Yield: 23 (if you don't make them too large)


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Savory Torrejitas (Croquettes)

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These are very easy and super tasty. A welcome addition to "round up" any meal!

1/2 block tofu, drained
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 cup frozen peas, thawed
1/2 tsp. garlic powder
1 tsp. onion power 3/4 Tbsp. if you love onion flavor!
1 Tbsp. cornstarch
3/4 cup soy or rice milk
Salt to taste
1/2 Tbsp. sweet paprika powder
1/2 tsp. tsp. turmeric
Olive oil
1/2 cup water


Drain and mash the tofu, add the rest of the ingredients and and form the croquettes, any size you like best.
In a skillet that is barely "painted" with olive oil drop the croquettes, let them set before you flip them.
Cook them till they are golden brown on both sides.

Yield: 10 medium sized croquettes, more if you make them small.



Don't Tear Down. . . 






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Tasties' Chunks (These are like vegan choplets!)

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This is the second version of our original recipe. It has just a couple of changes to it and it's still delicious. Enjoy!

SecondVersion- Tasties' Chunks (These are like vegan large choplets!)

1 cup cooked garbanzos or chick peas could be from a can, (rinsed and drained)
2/3 cup brown rice flour (you can pulverize raw rice in a blender or food processor to make the flour)
1/2 cup all purpose flour
1 1/2 cups whole wheat flour
2 Tbsp. peanut butter
2 Tbsp. cornstarch
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1/4 tsp. ground cumin
Pinch of oregano
1 Tbsp. nutritional yeast (optional, but it adds quite a bit of flavor!)
1 Tbsp. olive oil, plus additional olive oil
1 medium size tomato
1 stalk of celery
1/2 onion, peeled and sliced
1/2 cup red bell pepper strips
1/4 cup Anaheim pepper strips or any other kind of green pepper cut into strips
1 medium sized carrot, peeled and sliced
3/4 cup water
Optional: Add green olives

In a blender, with half of the water the recipe asks for, process the tomato, the celery, the onion, the peppers and the carrot will smooth. Scrape into a bowl. Add the rest of he ingredients and the rest of the water, mixing well until you have a dough. Take portions of the tough in your hands and form them coarsely into thick large choplets or chunks.
Note, if you make them long, they will look almost like the sausages. You can cut them into square pieces while on the skillet or before you cook them if you want the chunks to be smaller.
There are several ways you can cook these:
1- Barely "paint' a skillet with olive oil and cook them there until they are golden brown on all sides.
2- Grill them until they are golden brown on all sides.
3- You can steam them, watching them carefully and turning them around often.
4- You can bake them at 350º F, turning them often to make sure they do not burn.

While they are cooking, prepare your favorite tomato sauce (as if you were to fix pasta). Make only enough to soak your Tasties in it! Once the sausages are done, put them in a saucepan with the sauce and let them absorb some of the delicious goodness of your favorite sauce. Add some olives when you serve or  as you cook the sauce.

Serve them as a sidekick for rice, potatoes, baked yams, you name it! You can also put them into your next burrito or pita bread. You can also add them to pasta and mix them into already cooked beans!

Yield depends upon the size you choose for them.




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Garbanzo Tasties

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Garbanzos or chick peas are among the tastiest ingredients you can use in a recipe to make it savory indeed! They blend well with a variety of seasonings and are truly versatile in what you can make with them. These tasties are amazingly delicious and we will be making two versions of them, to show you how far they go when it comes to how you can prepare them. Enjoy!

First Version- Tasties (These are like small, homemade sausages!)

1 cup cooked garbanzos or chick peas could be from a can, (rinsed and drained)
2/3 cup brown rice flour (you can pulverize raw rice in a blender or food processor to make the flour)
1/2 cup all purpose flour
1 1/2 cups whole wheat flour
2 Tbsp. peanut butter
2 Tbsp. cornstarch
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
1 Tbsp. nutritional yeast (optional, but it adds quite a bit of flavor!)
1 Tbsp. olive oil, plus additional olive oil
1 medium size tomato
1 stalk of celery
1/2 onion, peeled and sliced
1/2 cup red bell pepper strips
1/4 cup Anaheim pepper strips or any other kind of green pepper cut into strips
1 medium sized carrot, peeled and sliced
3/4 cup water


In a blender, with half of the water the recipe asks for, process the tomato, the celery, the onion, the peppers and the carrot will smooth. Scrape into a bowl. Add the rest of he ingredients and the rest of the water, mixing well until you have a dough. Take portions of the tough in your hands and roll them to form small, thick sausages.
There are several ways you can cook these:
1- Barely "paint' a skillet with olive oil and cook them there until they are golden brown on all sides.
2- Grill them until they are golden brown on all sides.
3- You can steam them, watching them carefully and turning them around often.
4- You can bake them at 350º F, turning them often to make sure they do not burn.

While they are cooking, prepare your favorite tomato sauce (as if you were to fix pasta). Make only enough to soak your Tasties in it! Once the sausages are done, put them in a saucepan with the sauce and let them absorb some of the delicious goodness of your favorite sauce.




Serve them as a sidekick for rice, potatoes, baked yams, you name it! You can also put them into your next burrito or pita bread.

Yield depends upon the size you choose for them.



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Vegan Oat Strips

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More than a recipe, this is a different preparation method, a different way to serve the oat steaks. It is really delicious and it only takes one more step. You can serve these as a side dish to accompany just about anything from potatoes to rice, and also a delicious filling for pita bread or to roll up into a burrito.

Prepare 1 recipe of Oat Steaks
You will the recipe here: Oat Steaks

Once you have the steaks, let them cool and cut into thick strips. Put them in a skillet with
1/2 Bell pepper (either red or green)
1 plum tomato, coarsely chopped
1/4 tsp. Italian Seasoning
salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
2 tablespoons olive oil
1 tsp. sweet paprika powder
1/4 cup crushed tomatoes
1 1/2 cups water
Allow a sauce to form and let the strips soak up some of the liquid until they are juicy and well coated.

They are absolutely delicious!



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Vegan Bean Stew

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This stew is very easy to make once you have made the meatballs and it is wonderfully savory and hearty. Great with a crusty bread, a good raw salad and a light dessert!

1 cup red kidney beans, already cooked or the equivalent from canned kidney beans
2 medium potatoes, peeled and cubed
1 medium tomato seeded and chunked
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. sweet paprika powder
1/4 tsp. Italian Seasoning
Pinch oregano
2 Tbsp. tomato sauce
2 Tbsp. cold-pressed olive oil



Prepare 1 recipe for Oat Steaks, but instead of making steaks, make meatballs with your dough.

Put all the ingredients in a pot and cook together until the potatoes are soft and your meatballs float. Add the olive oil before serving.

Oat Steaks



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Oat Steaks

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These are very easy to make and oh so tasty!

1 cup old fashioned oats
1 cup brown rice, cooked
1 medium raw potato, peeled
1 medium tomato
1 large carrot, peeled
1 celery stalk washed
1/2 cup onion finely chopped
1/2 cup sweet green and red peppers, chopped
2 Tbsp. sweet paprika powder
1 tsp. garlic powder (1/2 tsp. if you are not a great garlic lover)
2 tsp. non-aluminum baking powder
1 tsp. Italian Seasoning
2 1/2 cups whole wheat flour or more if needed (the dough has to have the consistency of a bread dough, yet it should not be stiff)
Salt to taste
1 cup water


Take half of the cup of water and soak the oats will soft, add the rice. Let it rest. Meanwhile, in the blender process the potato, the celery, the tomato, the onion, the peppers and the carrot with the other half of the cup of water till smooth.
Scrape into a bowl. Add the oats and rice mixture and the rest of the ingredients. mix well. Form patties.

You can grill these, you can bake them, you can also cook them in a skillet barely "painted" with olive oil.


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Tropical Vegan Pudding

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easy and delicious vegan pudding

3 cups white rice very well cooked
1 Tbsp. cornstarch
1/2 sliced raw almonds
1 cup coconut milk
1/2 cup coconut flakes
4 Tbsp. of brown sugar or agave nectar
Pinch of salt
3/4 cup soy milk or any milk alternative of your choice
1 cup crushed pineapple

Note- You can also make this pudding using brown rice. Proceed the same way.

Put the rice in a pot with the coconut milk, the almonds and the cornstarch and cook, stirring for about 10 minutes, till the cornstarch it cooked.
Drop this mixture into a blender and add the rest of the ingredients. Process till smooth. Scoop into a container that can go into the refrigerator. Refrigerate till it sets.


Variations:

1- You can layer your pudding with crushed pineapple as you scoop it into the container where you will refrigerate it.
2- You can layer it and top it with toasted coconut flakes.
3- You can layer it with homemade or commercial vegan vanilla ice cream.

Enjoy!



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Delicious Garden Patties

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yummy and easy vegan homemade patties

These Garden Patties are very easy to make and truly tasty. They go well as a side dish with just about anything and could be slip into buns for a quick and delicious sandwich! Serve as is or topped with your favorite sauce.

1 1/2 cups old fashioned oats
1 cup all purpose flour
3/4 cup whole wheat flour
1 large carrot
1 large tomato
1 large potato
1 stalk celery
1/2 cup sweet red and green peppers, cut into strips
1 medium onion
1 tsp. garlic powder
1/2 tsp. Italian Seasoning
3 Tbsp. cornstarch
4 Tbsp. sweet paprika powder
1/2 cup water
Salt to taste
1 1/2 Tbsp. olive oil + a little bit extra


Wash and peel the carrot and the potato. Wash the celery and the tomato, cut all of them into chunks. Wash the peppers and cut them into strips, measure 1/2 cup of both red and green.
Take half of the water and pour into a small bowl, add the oats and soak them until they are soft.
Pour th rest of the water into a blender or food processor and process the carrot, the potato, the tomato and the celery with the pepper strips until you have a smooth paste.
Scrape into a bowl and add the oats and the rest of the ingredients, mixing well until you have a soft mixture that is not runny.
Form patties, and cook in a hot skillet, barely "painted" with olive oil to prevent sticking. Turn when set and continue cooking till both sides are golden brown.

Yield: Approximately 1 dozen, depending on the size you make them.
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Special Old Fashion Oat Patties

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delicious vegan recipe

Patties are so incredibly versatile and useful to round up a meal! They can also be easily converted into a mobile meal by using them for sandwiches, inside burger buns, cut into pieces and added to wraps or drop into pita bread. You can eat these as is or top them with your favorite vegan sauce, gravy or salsa. Enjoy!

3 cups homemade vegan vegetable broth (could be your own veggie stock or a purchased bullion cube dissolved in hot water)
1 full cup of Old Fashioned Oats
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 cup Masarina or fine cornmeal
1 Tbsp. onion powder
1/2 tsp. garlic powder
Salt to taste
2 1/2 Tbsp. sweet paprika powder
1 1/2 Tbsp. olive oil
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. oregano powder
1/2 tsp. sweet basil powder
2 Tbsp. sesame seeds (raw)
1 tsp. nutritional yeast (optional) (You can also substitute with a 1/4 tsp. dried parsley and 1/8 tsp. dried celery seeds powder)
1 tsp. baking powder (non aluminum)

In a bowl combine all the ingredients until you have a soft dough that you can form patties with. Form the patties in whatever size you prefer and cook them on a hot skillet barely "painted" with olive oil. You can also steam them (they will come out moist, not hard as when you bake them) or you can bake them at 350º F until golden brown, turning them once.


►Do you enjoy our tasty vegan recipes? Help us grow! Use our Share This Buttons at the right hand side of the page to send a tweet about us to your vegan friends. If you're on Facebook, please, go over and like our page and invite your vegan friends to do it also! Thank you so much! To go there, click Here



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Veggie Sausages

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free recipe delicious homemade vegan sausages

We have noticed how much many of you love the tasty vegan sausages that come out of our kitchen, and as we come up with new recipes for them, we share them with you. These are our latest and they are totally delicious and completely vegan, enjoy!

1 cup vegetable broth (either homemade or commercial and vegan, prepared)
1 Tbsp. sweet paprika powder
1/2 cup oats
2 cups chickpeas (previously cooked or from a can, blenderized into a paste)
1 Tbsp. tomato sauce or 1 small tomato (if you use a tomato, blend it with the chickpeas)
3 Tbsp. vegan chicken style seasoning or equal parts of dried celery and parsley
1 medium sized potato, peeled
3 cups all purpose flour
3 Tbsp. water
1 Tbsp. olive oil
1 Tbsp. onion powder (or adjust to taste)
1 tsp. garlic powder (or adjust to taste)
Slat to taste
1 tsp. coriander seed powder
2 tsp. fennel powder
1/2 tsp. oregano
Additional olive oil

Process the chickpeas, the potato and the tomato (if you use it) in a blender or food processor until you have a paste. Scrape into a bowl, add all the other ingredients, mixing and incorporating well. Form the sausages and cook them till golden brown.

There are 4 ways in which you can cook these:

1- You can barely "paint" a cast iron skillet with olive oil and cook them there until brown on all sides. If you use this method, put them on paper towels as you get them out, to make sure they will not be greasy. You can also cook them without oil in a cured cast iron skillet but you must be quick, and keep them moving or they will burn!
2- You can bake them at 275º F, turning them every now and then till they are golden brown on all sides.
3- You can steam them by using a metal colander over boiling water, but you must watch them, so that the boiling water won't run out, and you have to turn them around every few minutes.
4- You can grill them in a metal container to grill vegetables, until golden brown on all sides.

Note- Actually, you can grill them together with additional veggies, such as onions, tomatoes, peppers.

Yield- Serves 3, but recipe can be easily doubled


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