New Cracked Wheat Rollies

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Rollies are an easy and really tasty addition to any meal and would do great for menus you put together when you are planning to have company.

1 cup cracked wheat, well cooked according to package (to the consistency of rice)
1/2 cup quick oats
1 cup whole wheat flour
1/4 cup sesame seeds
2 Tablespoons cornstarch
1 1/2 Tbsp. sweet paprika powder
1/8 tsp. dried thyme
1/8 tsp. dried rosemary
1/8 tsp. dried marjoram
1 tsp. onion powder
1/2 tsp. garlic powder
1 plum or Roma tomato, chopped
Salt to taste
1 cup water (or less)

Put cracked wheat in blender with 1/4 to 1/2 cup water and  the chopped tomato, process till smooth.
Scrape into a bowl and add the rest of the ingredients and the rest of the water, slowly as you mix till you have a soft dough, which is neither stiff nor runny. Form the rollies by dropping a tablespoon of the dough on the palm of your hand and rolling the mixture into shape.
Drop into a greased cookie sheet and bake at 350° for 25 minutes, then turn and leave till golden brown.
You can serve these as is or topped with your favorite sauce. Enjoy!



Reaching the Mountain Top
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Oatties (Otherwise Known As "Did You Say YUM?")

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Sometimes, recipes just happen. You have something going and the recipe flows just right. Oatties are so named because the main ingredient is, you guessed it, oats! They are very easy to make and heavy on the flavor (yeah, that's our trademark!) You can put these together in a jiffy. If you have guests and are planning to grill some veggies, these would be a perfect addition to the meal. Only, we suggest that you use a grill pan to cook them. They will have the delicious and pretty grill marks that will enhance the appeal and the flavor. use them to go with just about anything. Enjoy!

2 cups Old Fashioned Oats
1 large carrot, peeled and sliced
1/2 cup parsley
1 tomato, seeded and cut in chunks
1 celery stalk, washed and sliced
1 red onion, peeled and chopped
1/2 cup sweet red and green pepper strips
1/2 tsp. to 1 tsp. garlic (depending on whether you are a big garlic lover or not, adjust to preference)
1/2 cup bread crumbs
Salt to taste
1/2 cup sesame seeds, raw
1 cup all purpose flour
3 Tbsp. cornstarch
3 Tbsp. sweet paprika flour
1 large potato
1 cup water
1 Tbsp. olive oil + more for cooking
1 tsp. dried sweet basil
1/2 tsp. cumin

In a medium bowl, soak the oats in 1/2 cup of water until the oats are soft. Meanwhile, in a food processor or blender with the rest of the water, process the carrot, parsley, tomato, celery, peppers, onion and sesame seeds until smooth. Scrape into the bowl where you have soaked the oats.
Add the rest of the ingredients and combine everything well. Form your patties.
Drop them into a hot skillet barely "painted" with olive oil and cook them until they are golden brown on both sides.

Yield: Approx. 15 (medium size, more if smaller, less if larger)

Note- The Oatties of our photo were cooked as the recipe indicates, then, they were sliced into long pieces and dropped in homemade spaghetti sauce till they absorbed the liquid (oh, roughly some 10 to 15 minutes) and then served with yellow potatoes. You can serve them with your favorite sauces or gravies.



 Pathlights. . .Worthwhile exploring!
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Perfect Veggie Patties

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These are super easy and very tasty. You can use them as burgers or a sidekick of mashed potatoes or baked yams. You can also slice them in strips, throw them into your favorite spaghetti sauce until they absorb the flavor and then add them to any pasta. The possibilities are endless!



2 cups Old Fashioned oats
1 medium sized Italian bread, cubed
2 1/2 cups whole wheat flour
1 large potato, peeled and sliced
1 medium tomato, seeded and chopped
1 large carrot, peeled
1 medium raw beet, peeled and chopped
1 stalk of celery, washed and sliced
1 small red onion, peeled and chopped
1/2 cup green peppers Anaheim or some similar peppers of your choice, seeded and chopped
1 Tbsp. olive oil
1/2 cup sweet rd peppers, chopped
1 tsp, garlic powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. Italian Seasoning
3 Tbsp. sweet paprika powder
Salt to taste



Soak oats in a bowl in 1/2 cup water, add the bread and let rest till soft. With a potato masher, mash them into a pulp. In a food processor or blender, process the vegetables with as little water as possible till they are smooth.
Scrape into the same bowl where you have the oats and the bread. Add all the seasonings and mix thoroughly to combine. Form patties with your hands and cook in a heavy skillet that has been barely painted with olive oil till golden brown on both sides.

Yield: 16




Bible Universe: Explore!
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Veg Tasties

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I don't know about you, but when we meet new people and we tell them that we are vegan, they always ask the same thing: "You're vegan! And what do you eat?" They stop asking that after they sit at our table and eat what we eat! Here is another flavorful rendition from our kitchen to yours that proves that meat can be substituted with tons of flavor and yum!

1 1/2 cups white beans, cooked (could be canned, and if they are canned, rinse them)
1 medium carrot, peeled and sliced
1 medium potato, peeled and chopped
1 tomato, cut in chunks
1 celery stalk, washed and sliced
1 medium beet, peeled and chopped
1 1/2 cups whole wheat flour
3 Tbsp. cornstarch
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
Salt to taste
1/2 tsp. coriander powder
1/2 tsp. cumin powder
2 Tbsp. sweet paprika powder
1 cup bread crumbs (you can make it yourself from whole wheat bread)
1 Tbsp. olive oil
1 tsp. garlic powder (1/2 tsp. if you are not a great garlic lover)
1 medium onion sliced
3 Tbsp. sesame seeds
1/2 cup water (you can add a bit more, adjusting the seasonings to taste, just make sure the mixture does not wind up getting runny!)


In a food processor or blender, put the carrot, potato, tomato, celery, beet, onion, red and green peppers an sesame seeds with the water, and process till smooth.
Scrape into a bowl and add the rest of the ingredients, mixing well until you have a soft dough. Form the Tasties with a spoon on the palm of your hand, in whatever size you prefer.
Cook them in a skillet until golden brown on all sides. You can also bake them at 350º F, turning them every now and then until golden brown on ever side (they will be drier.)
You can put them in sauce and add them to pasta. You can slice them and add them to scrambled tofu, to stir-fried vegetables, to pita sandwiches. You can also cook with rice.

Yield: Depends on the size you make them.



Here are the Tasties chopped into rice with capers and olives. Baked sweet potato rounds and garlic bread and a nice salad completed the meal. You can prepare these Tasties in many ways once you have them. Enjoy!




Let Your Heart Sing
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Flavorful Carnitas

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These tasty and very easy little morsels of delight will be a wonderful addition to pasta, rice, quinoa, millet, pita sandwiches and many other dishes! They make delicious sidekicks for mashed potatoes, baked yams and even roasted sweet corn!

1 cup brown rice, cooked
3/4 cup oats
2 cups whole wheat or whole grains bread, cut into small pieces
2 Tbsp. wheat germ
1 potato (raw) peeled and sliced
1 medium carrot, peeled washed and sliced (you can leave the peel on if it's organic)
1 medium tomato, cut in chunks
1/2 cup sweet green peppers, chopped
1/2 cup sweet red peppers, chopped
1 medium onion, peeled and chopped
1/4 cup walnuts
1 1/2 cups old purpose flour
3 Tbsp. cornstarch
1 tsp. onion powder (or to taste)
1/2 tsp. garlic powder (or to taste)
1 Tbsp. sweet paprika powder
Salt to taste
1 tsp. Italian Seasoning
1 cup water
1 Tbsp. olive oil


In a bowl, soak the bread in 1/2 cup of water until soft. Meanwhile, process in a blender the carrot, potato, tomato, sweet peppers and onion with about 1/2 cup of water or less, until smooth.
Scrape into a bowl, add the bread and the seasonings and mix well until they are all well combined.
Add the oil and incorporate. Form a soft dough that is neither too stiff nor runny.
Drop dough by large tablespoonfuls unto a nonstick cookie sheet and bake at 400º F for 10 minutes. Then, lower to 350º F and keep an eye on them until they are golden brown, turn them and bake on the other side till golden brown.
Prepare your favorite spaghetti-style tomato sauce. Drop your carnitas into the sauce and let simmer until they have absorbed some of the sauce and its flavor (about 15 minutes), and have become juicy and chewy.



Yield: Depends upon the size of your spoonfuls.







No Limit to Your Avancement
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Savory Zucchini Pancakes

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Savory pancakes are a real treat, whether you choose to make them for a hearty breakfast, a quick lunch or a light dinner, and these are really tasty and easy to prepare. You can serve them plain or with your favorite sauce or gravy. You can eat them alone or as a side dish for mashed potatoes or as we did, orzo. Anything goes. Enjoy!


2 medium zucchini
1/2 block tofu 
2 Tbsp. sesame (raw)
1 tsp. onion powder (up to 1 Tbsp. if you are a big time onion lover)
1/2 tsp. garlic powder (up to 1 tsp if you really love garlic)
1 tsp. dried basil (up to 1 Tbsp. chopped basil if you use fresh)
1 Tbsp. sweet paprika powder
1 1/4 cups all purpose flour
Salt to taste
3/4 cup water
Olive oil



Optional: 
1- Substitute the basil for tarragon
2- Add 1 Tbsp. tahini to strengthen the sesame flavor


Wash your zucchini well and cut in bite-size pieces. In a bowl, mix well all your dry ingredients. Mash the tofu with a fork, add to it the water and the zucchini pieces, mix well. Incorporate the zucchini mixture into the dry ingredients, making sure you have no lumps. Create a smooth and thick batter. "Paint" a skillet with olive oil and drop your small pancakes into it by large spoonfuls. Wait till set before flipping. Cook on both sides till golden brown.


Yield: 12



Bible Universe




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Velvet Persimmon Smoothie

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If you are a persimmon lover, you must try this smoothie! It is easy and absolutely delicious! To make sure your smoothie turns out as yummy as can be, you must pick the right Persimmons at the market. The best are Fuyu (they are the non-astringent kind) and you must make sure they are completely ripe.

2 Fuyu Persimmons (peeled and seeded and cute into pieces)
1 cup of pineapple chunks (could be fresh or frozen)
1 apple, peeled, seeded and cubed (if organic, you can wash it and leave the skin on, taking out only the core)
1 banana, peeled and sliced
2 to 3 pitted dates (they take the place of sweeteners)
2 cups of coconut milk
1 1/2 cups vanilla-flavored rice or almond milk
Ice to taste


Place your ingredients in a blender and process till smooth and creamy. Enjoy!


Nothing Was Spared For You
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Patty Pleasers

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These are very savory and yet have the kind of flavor that you can pair with just about anything, from potatoes to rice and from pasta to baked yams. Enjoy!

1/2 cup brown rice ground
1/2 cup garbanzos or chickpeas
1 medium potato, peeled
1/2 cup oats
1 tomato, chopped
1/2 cup onion, chopped
1 tsp. garlic powder (1/2 tsp. if you are not a garlic lover)
1 stalk celery, sliced
1/2 sweet red pepper, seeded and chopped
3 Tbsp. sweet paprika powder
1/2 cup Anaheim pepper or any flavorful green pepper you like, seeded and chopped
1 Tbsp. Italian Seasoning
1 1/2 cups whole wheat flour
1/2 cup sesame seeds
Salt to taste
Water
Olive oil


In a blender or food processor with a little bit of water, puree the brown rice, the garbanzos and all the rest of the ingredients, except the oats, the seasonings and the flour. Scrape into a bowl and add the seasonings, mixing well, then, slowly, add the oats, combining well, and then the flour, adding more water as needed to form a firm but soft dough. Shape your patties with your hands of a large spoon and drop them into a hot skillet that has been barely "painted" with olive oil, you can also use a grill pan. Cook them on low heat, watching them so that they won't burn. Flip them as soon as they set and continue to turn them until golden brown on both sides.



Yield: 16 medium patties (more if smaller, less, if you make them steak size



Reaching the Mountain Top
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Tasty Couscous Amazingness

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Since our last couscous recipe was so popular, we are sharing another. This one is just as easy and totally delicious. Yes, you're taste buds are ready for this one!
You can serve them as is, as the sidekick of rice quinoa or millet. Chop them on top of
pasta and smother them in rich delicious sauce, or use them in your next sandwich with your favorite toppings. Enjoy!

1 cup couscous (soaked in 1 cup of boiling water as per package instructions)
1 1/2 cups unbleached flour
1 medium carrot, peeled and diced
1/2 cup raw sesame seeds
1 medium tomato, seeded and chopped
1/4 cup sweet red pepper
1 medium onion
1 tsp. garlic powder
1 stalk celery
3 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Salt to taste
1 Tbsp. olive oil
1/2 cup water or more if needed


In a blender or food processor with as little water as possible, process the veggies and the sesame seeds until you get a smooth paste.
Scrape into a bowl. Add the rest of the ingredients and seasonings, pouring little bits of water as you combine them until you get a good dough.
Form patties with the dough of any size you like and place into a non-stick baking sheet.
Bake at 375º F until golden on both sides, turning once.

Yield: 15 (medium sized patties, less if larger, more if smaller)



When The Heart is Weary...
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Sweet Sunshine Smoothie

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Summer is the perfect time for delicious smoothies, this one is yummy and easy. Enjoy!

2 ripe bananas (soft but not mushy)
1 cup coconut milk
1 cup, cubed cantaloupe
1/4 cup pistachio nuts
1 tsp. vanilla
3 Tbsp. sugar cane crystals or any sweetener or your choice
1 Tablespoon orange juice
Ice



















Process all ingredients in a food processor or blender until smooth.

Yield: 2 servings



Is Your Heart Broken?



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Delectable Zucchini Croquettes

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These are very tasty, with a bit of crunch to them. You can use them as a side for a variety of dishes. You can also cut them in pieces and add them to scrambles and to stir-fries. You can also place them in a tortilla, with your favorite toppings and sauce and roll them up for a quick lunch on the go!

1 Zucchini
1 1/4 cup all purpose flour
1/2 cup wheat germ
1/2 cup sesame seeds (raw, although you can use toasted seeds if you want to enhance their flavor)
1 tsp. garlic powder (1/2 tsp. if you are not a garlic lover)
1 1/2 Tbsp. onion powder (1 tsp. onion powder if you like it less spicy)
2 Tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Salt to taste
1 cup almond milk (1/4 cup raw almonds + 1 cup water)


Cut the zucchini lengthwise, then cut it into small pieces.
Take 1/4 cup raw almonds and process them with 1 cup of water to form the milk.
Pour into a bowl and add the rest of the ingredients to form a thick batter.
"Paint" a cast iron skillet with olive oil and drop the mixture into it using a large spoon. Wait until they set before turning them. Cook on both sides till golden brown.

Yield: Approx. 15 or depending on size.



Let Your Heart Sing
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Couscous Savories

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We are always trying to find new ways to make favorite things in the kitchen, and when we find a really yummy one, we share it with you. This recipe is really easy and super tasty. Enjoy!

3/4 cup couscous
1 cup all-fashioned oats
1 tomato, seeded and cut in chunks
1 medium carrot, peeled and sliced
1 raw potato, peeled and cut in chunks
1/2 cup walnuts (raw)
1/4 cup water
1 tsp. garlic powder
1 red onion, peeled and sliced
3 Tbsp. sweet paprika powder
Salt to taste
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1 tsp. Italian Seasoning
1/2 tsp. spearmint
1 1/2 Tbsp. extra virgin olive oil
1 1/2 cups whole wheat flour

Put 3/4 cups water in a pot, when it starts boiling, drop in the couscous and let sit.
In a bowl, put the oats and cover it with water (about 1/2 cup water) and let it rest for about 15 minutes.
Meanwhile, in a food processor or blender, process the walnuts, tomato, potato, carrot, onion, and the peppers into a smooth paste.
Scrape into a  bowl large enough to contain all the mixture when you add the rest of the ingredients. Incorporate the couscous and the oats, as well as the seasonings and the oil.
Take portions of the mixture and drop them by large spoonfuls into a walled cookie sheet barely painted with olive oil.
Bake at 400º F and when around 18 minutes have gone by, check them and turn them over. Continue baking until golden brown.
Once baked, drop them into your favorite sauce and let the patties absorb some of the moisture of the sauce, so that they become tender and juicy.

Serve as a sidekick of any dish!

Yield: Depends upon the size you make them



You can also crumble them and drop them into sauce or into a sofrito. You can smother them in your favorite gravy or chop them into your favorite scramble!




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Oriental Style Crumbles

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Using mandarin rind to flavor dishes is one of the savory secrets of the flavorful Oriental way of cooking.
These patties have a delicious taste and you have to really stop to find the mandarin, because it blends so well with the seasonings lending them a scrumptious flavor!

1 crusty whole grain great grated (put in a bowl and add a little bit of water and let it rest till mushy)
2 Tbsp. wheat germ
1  1/2 cup whole wheat flour
1 1/2 Tbsp. all purpose flour
1/4 cup walnuts
1 tomato
1/4 cup tangerine rind
1 medium potato, peeled and cubed
1 carrot, peeled and sliced
1 celery stalk, sliced
1/2 cup red onion chopped
1 tsp. garlic powder
1/2 cup sweet red pepper, seeded and chopped
1/4 cup sweet green pepper, seeded and chopped
2 Tbsp. sweet paprika powder
Salt to taste
1/2 tsp. Italian Seasoning
1 Tbsp. olive oil
1/2 cup water

Place the walnuts, the tomato, the potato, the onion, the celery, the carrot and the peppers with 1/2 cup water in a blender or food processor and process till smooth.
Scrape into the bowl were you have the soft bread. combine well, add the rest of the ingredients and mix will thoroughly incorporated. Form patties with a large spoon and drop onto cooking sheet.



Bake at 400 ºF in a non-stick walled cookie sheet until the edges of the patties are golden brown, then you flip them and you bake them on the other side.
When done, let cool and then cut coarsely into bits and drop them into your favorite prepared spaghetti-style tomato sauce. Let the pieces simmer in the sauce until they have absorbed part of the liquid and are juicy and plump. Serve as a side dish to round up your next meal!

Yield: Approx. 19 medium-sized patties, more if you make them smaller, less if you make them larger.

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Savory Herbed Potatoes

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8 potatoes, peeled and julienned
2 Tbsp. olive oil
1 1/2 Tbsp. sweet paprika powder
1 1/2 Tbsp. onion powder (the baking will tame this)
1 tsp. garlic powder
Salt to taste
1 tsp. tarragon (crushed or powdered)
1 tsp. parsley powder
1/2 cup water

Mix all the ingredients with the water until well combined. Put the potatoes in a baking sheet and pour the seasoning over them, toss to coat well and evenly.
Bake at 400 degrees F, turning once in a while until golden brown but still soft.

Yield: Serves 2. If used as a side dish, it serves 3 or 4 according to portions.


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Absolutely Good Wheaty Berry Patties

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If you are not allergic to gluten and to wheat, you owe it to yourself to try these. They are very easy and super tasty and will go well as a sidekick to mashed potatoes, baked yams or anything you might want to pair them with. You can also chop them into pita bread with lettuce, tomatoes and whatever you prefer for a delicious, easy lunch on the go!


1 cup wheat berries
1 carrot, peeled and sliced
1 tomato, seeded and chunked
1 stalk celery, sliced
1/2 cup sweet pepper strips, both red and green
Salt to taste
2 Tbsp. sweet paprika powder
2 Tbsp. minced onion or 1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian Seasoning
1 cup whole wheat bread crumbs (make your own by toasting bread and pulverizing it in a blender or food processor)
1 Tbsp. nutritional yeast
1 1/2 cup unbleached flour
1 Tbsp. olive oil plus more
3/4 cup water


In a small pot, cook the wheat berries in some water until soft (about 30 minutes). Let them cool. Meanwhile, peel your carrot, chop the tomato in chunks, wash and slice the celery and put in a blender or food processor with some water to form a paste. Scrape into a bowl and add the other ingredients, incorporating them well and adding a little bit of water as needed, making sure you get a soft dough that is not runny or mushy. Drop by large tablespoonfuls into a hot skillet barely "painted' with olive oil and cook until golden brown on both sides.
You can also bake them at 350º F, on a non-stick cookie sheet, watching them carefully and turning them around often until they are done, so that they won't burn.
Pure deliciousness, enjoy!




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Peanutty Patties

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Peanuts give anything they are added to a wonderful rich flavor, so you know for sure these patties are tremendously tasty. They are also very easy. If you are not allergic to peanuts, try them, we are sure you'll enjoy them!

1 cup peanuts, raw, shelled
1 large carrot, peeled and sliced
1 tomato, chunked
1 stalk celery, washed and sliced
1/2 cup red and green sweet peppers, cut in strips (you could use Anaheim peppers to substitute the green, membranes and seeds removed)
3 Tbsp. cornstarch
1 Tbsp. sweet paprika powder
1 cup all purpose flour
1 tsp. Italian Seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
Salt to taste
3/4 cup whole wheat bread crumbs (you could make them at home with your own toasted bread, pulverized in a blender or food processor)
3/4 cup water
Olive oil


In a food processor or blender, process the peanuts, tomato, celery, carrot and peppers in just enough water to get a soft paste. Scrape into a bowl.
Add the rest of the ingredients and little bits of water, just enough to help them all combine smoothly. You are looking for a smooth soft dough, not runny at all.
Using an ice cream scoop or a large spoon, drop the mixture into a cookie sheet that has been barely oiled with olive oil, and bake at 350 º F until golden brown on both sides, turning them about every 5 minutes.
Or you can cook them in a heavy skillet barely "painted" with olive oil until golden brown on both sides.



Everlasting Happiness
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