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.
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