Tasty Meatless Chunks

Best Blog Tips

These are chewy and very tasty! Ideal to accompany pasta or o serve as a side dish for rice or top of a a mound of mashed potatoes!
1 cup brown rice cooked
1 medium sized potato
1/4 cup seeded sweet green pepper cut into pieces
1/4 cup seeded sweet red red pepper cut into pieces
1 stalk of celery
1 medium sized tomato, cut into chunks
1 medium carrot, peeled and sliced
1 small onion or 1 tsp. onion powder (1 Tb. onion powder if you are a great onion lover)
2 Tbsp. sweet paprika powder
1 tsp. of equal portions of the following herbs: coriander powder, oregano and cumin
Salt to taste
2 Tb. Masa Harina (you can purchase this in the Latino section of a well-stocked supermarket, it is a form of corn flour)
2 cups Matzo meal (you can also find this at a well-stocked supermarket, or use powdered crackers, but might not yield the same texture)
1 cup all purpose flour
1 vegan vegetable broth cube
1/2 cup water
Additional water

In a blender or food processor drop the brown rice, the potato, the pepper pieces, the celery, the tomato, the onion and the carrot, with the water. Process till smooth.
Scrape into a bowl and add all the dried ingredients, mixing well until you have a soft dough.
In a saucepan, dissolve the vegetable broth cube into the additional water and bring it to a boil. With a knife or with your fingers, cut the dough into small chunks and drop into the boiling broth.
Cook in it for 25 minutes. Before the chunks are done, begin to prepare your favorite tomato sauce (the kind you would make for pasta.) With a slotted spoon, scoop the chunks out of the liquid and place them into the sauce.
Allow the chunks to absorb some of the liquid of the sauce and the flavors of it.

Don't Worry Yourself Into Emptiness
Best Blog Tips

Breaded Zucchini Bites

Best Blog Tips
easy and delicious recipe for a zucchini side dish

 Zucchini is a favorite of many vegans because it takes any flavor so readily and it wears many different outfits! You can turn a zucchini into just about anything depending on the seasonings you add. These "bites" are delicious and somewhat crunchy, which adds interest to any meal. You can serve these with anything you want, including mashed potatoes, rice, baked sweet potatoes, etc.

1 large zucchini, cut lengthwise, then cut it in small chunks
1/2 cup tofu, drained
1/4 cup raw sliced almonds
3 Tbsp. fine cornmeal
3 Tbsp. cornstarch
1/4 cup breadcrumbs (you can make your own by toasting your own bread and pulverizing it in a food processor or blender)
Salt to taste
3/4 cup plain soy, almond or rice milk
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
1 Tbsp. fresh parsley
1/2 stalk celery
Olive oil or Rice bran oil (rice bran oil has a higher cooking point than most oils, so you can safely use it for baking and cooking without the harm of "frying.")

In a blender, process tofu, parsley and celery till smooth with a little bit of the milk, just enough to get the machine running. Scrape into a bowl.
Add all the rest of the ingredients to form a thick batter.
Oil a cookie sheet with olive oil or with rice bran oil (its boiling point is the highest in any oil so that your food will be cooked but not "fried") and after coating your zucchini chunks in the batter mix on both sides,
place them on the cookie sheet. Bake at 350ยบ F till golden brown. After 10 minutes of baking turn, and watch them carefully till golden on both sides. They will be a little crunchy.

Yield: Serves 2
Do You Trust Him?
Best Blog Tips

Cheesy Tofu Scramble

Best Blog Tips

This is a super simple but very tasty tofu scramble. You can serve it as is, as a side dish for mashed potatoes, or fill pita bread halves with it and top it with a sauce of your choice. You can also have it with toast for breakfast, delicious if you add some diced tomatoes. You can use it as a substitute for egg salad, just chop some tomatoes, onions or anything else you might like into it and you're set. Enjoy!

½ cup sweet red pepper, seeded and chopped
¼ tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Nutritional yeast (not baker’s yeast)
2 Tbsp. Cornstarch
Salt to taste
1 Tsp. Sweet paprika powder
½ cup water
¼ cup raw almonds or raw cashews (wash the cashews!)
¾ cup plain soy milk
1 cup tofu

Place all the ingredients except the tofu and the milk, in the blender and process till smooth.
Pour into a skillet and add 1 cup tofu, drained and cubed. Add the milk and cook till tofu is
Soft and fluffy. Serve as you wish!

Do You Trust Him?
Best Blog Tips