In the Shell Croquettes

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It is not true that eating healthy cannot be absolutely scrumptious! These croquettes can be taken for totally delicious finger food, they are very easy and economical as well.

3/4 cup quinoa, well rinsed and cooked as per package instructions
1 1/2 cooked small shells, cooked al dente
1/2 cup frozen peas
1/2 cup raw sliced almonds, pulverized in a blender or food processor
2 tbsp. sweet paprika powder
1/2 tsp. garlic powder
1 tsp. onion powder
2 full tbsp. cornstarch
2 full tbsp. all purpose flour
1/2 cup bread crumbs (use bread you prefer)
1/2 tsp. tarragon powder
Salt to taste
3/4 cup water
1 tsp. Olive oil plus more


In a bowl, mix all the ingredients and form a soft dough. Grease a cookie sheet with olive oil and drop large spoonfuls of the mixture into it, forming your croquettes.
Preheat oven at 400 degrees F, and lower to 350 degrees, put your croquettes to bake but don't go too far away. When you notice that they are setting, flip them around with a spatula.
Continue baking and flipping them until they are golden brown on both sides but still soft. These make a delicious, almost junk-food-tasty sidekick to pretty much anything you want to serve them with.


Yield: Approx. 10 medium sized croquettes, less if you make them larger, more if you make them smaller.




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Chickpea Yummers

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Chickpeas or garbanzos have a way of giving things a rich and wonderful flavor, they are the secret of why these little yummers are such a delicious treat! Make some for your next meal, you will never stop eating them! These are delicious as sidekicks for rice, sweet potatoes, mashed potatoes, you name it. They are also wonderful for sandwiches.

1 cup Old Fashioned oats
1 cup brown rice, cooked
1 cup water
1 medium carrot, peeled and sliced
1 medium tomato, seeded and chopped
1/2 cup sweet green peppers seeded and cut into strips
1/2 cup sweet red peppers seeded and cut into strips
1/3 cup walnuts
1 Tbsp. Nutritional Yeast (NOT baker's yeast, this yeast you will get in health food stores or specialty stores)
2 Tbsp. sweet paprika powder
1 1/2 tbsp. onion powder (if you do not like zesty flavor, use 1 tsp. instead)
1 tsp. onion powder (if you like a milder flavor, use 1/2 tsp. instead)
Salt to taste
1 tsp. dried spearmint (no, this will not taste like tea)
1/2 tsp. ground coriander (you can ground it in a coffee grinder)
1 cup whole wheat flour (if you want it gluten free, use appropriate substitute for this)
3/4 cup chickpea flour (if you do not have this ingredient, you can pulverize your chickpeas in a grinder, a blender or a food processor, till pulverized)
Olive oil



In a bowl, soak the oats in 1/2 cup of the water till soft. In the meantime, put the peppers, the tomato, the carrot, the spearmint and the walnuts, with the rest of the water in the blender or food processor and process till smooth. Scrape into the bowl with the soaking oats. Mix in the rice and the rest of the seasonings.


Combine well and form patties. Heat a skillet barely "painted" with olive oil (only enough so that your yummers will not stick) or use a cured cast iron skillet. Cook till golden brown on both sides.



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