Tasty Cauli-croquettes

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Delicious vegan cauliflower croquette recipe

These cauli-croquettes are super tasty and make a very versatile side-kick for a variety of dishes, from plain brown rice, quinoa or millet, to mashed potatoes! You can even cut them into pieces and add them to a pasta toss or a savory burrito. Enjoy!

2 cups cauliflower thinly sliced and cut into small pieces
1 cup red bell peppers cut into strips
1 3/4 cups whole wheat flour
3 Tbsp. cornstarch
Salt to taste
1 tsp. baking powder
1/2 tsp. garlic powder
1 tsp. to 1 Tbsp. onion powder (in other words, increase the onion flavor to your liking, up to 1 full Tbsp. of onion powder if you are super onion lover)
Olive oil

In the blender, process the red bell pepper with 1 cup of water.
Scrape into a bowl and add the rest of the ingredients except the cauliflower to form a thick batter.
Add the cauliflower and mix well, Heat up a skillet barely painted with olive oil and drop the mixture
by large spoonfuls into the hot skillet. (If you don't like to use oil to cook, you could use a cured hot cast iron skillet, but you must be quick to flip them as soon as they set on one side, otherwise they will burn!)
Cook till golden brown on both sides.

Yield: 10 medium size croquettes.

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Vegan Potato Cakes

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These were the product of a desire to make potatoes (a really beloved staple at our house) wear a different appearance and have a different taste, and it turned out to be a really tasty experiment! These cakes are quite savory and a few of them, with a nice fresh salad and a light dessert will make a delicious meal!

6 potatoes, boiled
1 1/2 cups mixed vegetables, thawed
4 Tbsp. cornstarch
Salt to taste
1/2 tsp. garlic powder
1 Tbsp. onion powder
Olive oil to taste (3 to 4 Tbsp. Use cold pressed, virgin olive oil)

Boil the potatoes, peel and mash, adding the olive oil to soften. If you don't use oil, use vegan sour cream to taste, to form a soft mash to which you will add the seasonings, salt and cornstarch, incorporating them well.
Heat a skillet barely painted with olive oil (you could also use a cast iron skillet that has been cured, but you have to watch the cakes wish a sharp eye and flip them constantly, until they are done or they will burn. Keep the stove burner on low heat if using this method!)
Take large spoonfuls of the potato mixture and press them gently into the skillet, add smaller tablespoonfuls of the thawed vegetables, press them into the potato and cover with more potato mixture. Leave until it sets and flip gently over. Continue cooking until golden brown on both sides. (About 10 minutes on each side or until golden.)

Yield: Depend on the size you make them. If you make them of a regular size, the recipe yields 6 cakes. if you make them a bit smaller, you will have more.

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Fruity Ambrosia

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free vegan frutiy probiotic smoothy

Since our probiotic smoothies have been so popular, we have decided to add one more to the list. This one is very simple but really delicious! And what is even better, it is extremely health for you.
To prepare Ambrosia you will need:
1 large apple, peeled, cored and cubed
1cup pineapple chunks
1 cup papaya, peeled, seeded and cubed
Sweetener of your choice to taste (could be agave nectar, Florida Crystals -which are made from pure cane sugar- date sugar or any sweetener you prefer)
The contents of 2 probiotic capsules
1 1/2 cups water
1 cup vegan milk of your choice (rice, soy, almond, cashew or any milk you prefer)

In a food processor or blender, process all the ingredients till smooth. Place in a warm spot undisturbed for at least 30 minutes. (You will see the contents separate as the friendly bacteria reproduces in the sweetness of the fruit drink.) Once it has separated, you may mix it again and serve it.

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