Delectable Broccoli Croquettes

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delicious and easy broccoli croquettes for vegans

These croquettes are very easy and super tasty! You can use them as a sidekick for potatoes, baked yams, brown rice or even chop them into a sandwich with thick slices of tomato and your favorite vegan cheese!

2 cups raw broccoli
1 cup whole wheat flour
1 cup red bell peppers (chopped)
3 Tbsp. cornstarch
1 cup tofu
1/4 cup sliced raw almonds
Salt to taste
1/2 tsp. sweet basil powder
1 tsp. onion powder (up to 1 Tbsp. if you are a great onion lover)
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
1 cup of water
Olive oil

easy, fast and tasty broccoli croquettes, vegan cooking

Cut the broccoli in very small pieces. In the blender process the peppers, the tofu and the almonds with a 1 cup of water till smooth (not runny!)
Scrape into a bowl. In another bowl, mix all the dried ingredients, combining well. Incorporate into the tofu mixture, forming a thick batter and making sure there are no lumps.
Paint a skillet with olive oil and heat it up. Drop the batter into the skillet by large tablespoonfuls. Wait till set on one side before flipping.
Cook till golden brown on both sides.

Yield: 10 croquettes

Add 1 Tbsp. Nutritional Yeast to batter.

Everlasting Happiness

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Tasty and Easy New Vegan Skillet Sausages

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This recipe contains gluten but it is so good and versatile! If you are not allergic to gluten, you can use these in a variety of ways, you can slice then into tofu scrambles, chop them into bean stews, cook them with rice, use then as a side dish for potatoes, rice, yams, squash, you can drop them into the sauce for your favorite pasta or into a pita pocket, you can use them in scrambles and add them to a stir-fry. Unfortunately, for them to hold their shape, they need gluten flour, that way they will not fall apart. We are planning to experiment with another method, but in the meantime, if you are not gluten-intolerant, these would be a delicious addition to your recipe box!

2 cups whole wheat flour
1/2 loaf Italian bread
1/2 cup quick oats
1 medium-sized tomato
1/4 cup Do-Pep or gluten flour
1/4 cup sliced almonds
1 medium red onion + 1 Tbsp. onion powder
1/4 tsp. celery seed powder
2 Tbsp. minced fresh parsley
1/2 tsp. coriander powder, powder
1/2 cup chopped sweet red pimento
1/4 cup sweet green pimento, chopped
Salt to taste
1/2 tsp. garlic powder
2 Tbsp. sweet paprika powder
2 Tbsp. olive oil

Tear bread into small pieces and place in a medium bowl to soak with the quick oats in 3/4 cup water, until soft.
In a blender, process the almonds, the tomato, the onion, the red and green pimentos, the parsley leaves with 1/2 cup water until smooth.
When the bread and oats are soft, add all the dried ingredients, incorporating well, then add the ingredients from the blender, mix
well till you have a soft dough, neither too runny nor too stiff. If for some reason, your dough is too runny, add a little bit more
flour. The dough must be a bit dense, yet not stiff. With your hands, pick pieces of the dough and roll on your palm, forming the sausages.

Heat a skillet that has been barely "painted" with olive oil. Cook the sausages until golden brown on all sides.

Yield: About 20, or depending on the size you make them.

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Vegan Cream of Broccoli Soup

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Hearty, homey, delicious, vegan and super easy. This cream of broccoli soup will certainly hit the spot! Add your favorite crusty bread, a nice salad and a light dessert and you are set!

1 bunch of fresh broccoli
4 cups of your favorite plain flavored vegan milk
1/2 cup sliced raw almonds
Salt to taste
3/4 Tbsp. onion powder (1 tsp. onion powder if you are not a great onion lover)
1/2 tsp. garlic powder
1 stalk celery, washed and sliced
3 Tbsp. cornstarch

Process everything in a blender or food processor till smooth. Pour into a saucepan and cook till creamy and thick. About 20 minutes after it first begins to boil.

Yield: 4 servings.

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Savory Gluten-free Eggplant Croquettes

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When you are very busy, easy and flavorful recipes are a wonderful thing! Eggplant is like a white canvas against which seasonings play like wonderful colors, delighting the palate and filling the house with the aroma of savory, homey cooking. Hope you enjoy these croquettes as much as we did! They are a terrific sidekick for rice, mashed potatoes or baked yams!

1 large eggplant
2 large potatoes, boiled
1 tomato
1/2 cup of sweet green and red pepper strips
1/2 tsp. coriander, powder
1/2 tsp. cumin powder
Pinch oregano
Salt to taste
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. sweet paprika powder
2 Tbsp. cornstarch
1/2 cup water

Boil potatoes until, when pricked with a fork, they are soft. Peel then and mash them in a bowl.
Put the tomato, the peppers with the 1/2 cup water int he blender and process until smooth, scrape into the bowl where the potatoes are.
Peel the eggplant, and in another bowl, cut into the smallest pieces you can muster. Add the eggplant to the potatoes and mix well.
In another small bowl, mix all the seasonings and the cornstarch until well blended, incorporate evenly into the potato-eggplant mixture.
Form the croquettes and, heat a skillet that has been barely "painted" with olive oil (if you don't like to use oil, cook these in a cured cast iron skillet, since it would be non-stick, but watch them carefully so that they won't burn!)
Flip as soon as soon as they set and keep flipping as you cook, until they are golden brown on both sides.

Yield: Depends on size, if you make medium size croquettes, the recipe will serve 3.

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