Garden Delicious Veggie Patties

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Every time we come up with a tasty recipe we have to share it with you. This one is really tasty and you can use it in many different ways, as a side, as a sandwich filler, you can also drop it into sauce and then use with pasta or to complete a meal. Just have fun with it!

2 raw potatoes, peeled and chopped
1 1/2 cups oats
1/4 cup sweet green pepper strips
1/4 cup sweet red pepper strips
1/2 cup walnuts
1 large tomato
1/2 cup breadcrumbs
1 1/2 cups all purpose flour
1 cup sweet yellow squash of your choice
3 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
4 Tbsp. cornstarch
1 Tbsp. olive oil + more to cook with
Water (only enough to process ingredients with)


In a food processor or blender, process all the vegetables with a little bit of water till you have a thick, smooth paste. Scoop into a bowl and mix in all the seasonings thoroughly (the mixture has to be thick, so that you can have juicy pieces that are great for cutting into strips).
Cook in a cast iron skillet barely painted with olive oil until golden on both sides.


We have served them in different ways, as a side for potatoes, and as the sidekick of cornmeal pancakes. Add them to rice, quinoa, millet, and just about anything!

This is what they look like if you cut the patties into strips and drop them into your favorite pasta sauce and heat the sauce, allowing the strips to soak up the sauce for a few minutes,







Encouraging Promises!


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Cream of Asparagus and Peas Soup (Vegan)

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This soup has a delicious flavor and it is relatively easy to make. With some crusty whole grain bread, a light salad and, if you want to, a simple dessert, if makes the centerpiece of a wonderful, hearty meal that just hits the right spot in cold, winter day. Enjoy!


2 cups asparagus
1 1/2 cups peas
3 cups milk (rice or soy, unflavored)
2 large carrots
4 potatoes
1 celery stalk
1 cup pasta (rigatoni or penne)
1/2 sweet red pepper, seeded and chopped
1/2 sweet green pepper, seeded and chopped
1 1/2 Tbsp, sweet paprika powder
Salt to taste
1 Tbsp, chicken style seasoning
1 tsp. onion powder
1/2 tsp. garlic powder
Water



Cook your asparagus and your peas till tender. Reserve the water. Let them cool and process them in a blender together with the peppers and the celery, using the reserved water till smooth. Wash and peel your vegetables. Pour into a pot. Cut your potatoes in chunks and slice your carrots. Add to the pot with the rest of the ingredients, except the pasta. Cook till the potatoes and the carrots are tender. During the last 15 minutes, add the pasta and continue cooking till the veggies are ready and the pasta is the way you like it.

Serve and enjoy!




Real Hope. . .


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New Tasty Rollies!

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Rollies are one of the most popular sides that we have ever put together. They are super tasty, easy to make, they go with just about anything you can pair them with and are a delicious addition to any meal, yet, they are also a tasty finger food for get-togethers and for when you are planning to have company over.

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 teaspoon sweet dried basil
1/8 tsp. crushed dried rosemary
1/8 tsp. ground dried thyme
1/4 teaspoon celery seed
1/4 teaspoon dried parsley
1/8 teaspoon ground cumin
1 tsp. vegan chicken style seasoning
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!
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Multi-Grain Morsels

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You know that Delicioso not only means Delicious, but simply put, in our case, it is synonymous with flavorful and appetizing. We like to cook vegan, wholesome, and healthy, easy and econmical, yes, but you can be SURE it is also deliciously tasty. Here is our latest rendition. These morsels, can be used as is, as a wonderful sidekick for any dish, you can also cut them into strips or pieces and add them to pasta dishes, wraps and scrambles. You can slip them into sandwhiches with anything you enjoy and you have a wonderul and portable meal that will hit the right spot. Enjoy!

1 raw potato, peeled and chopped
1 cup barley, cooked until soft (follow package directions)
1 cup oats
1/4 cup sweet green pepper strips
1/4 cup sweet red pepper strips
1/2 cup walnuts
1 cup breadcrumbs
3 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
4 Tbsp. cornstarch
1 1/4 cups whole wheat flour
1 Tbsp. olive oil + more to cook with
Water (only enough to process ingredients with)


In a food processor or blender, process all the ingredients till you have a thick, smooth paste. Scoop into a bowl (the mixture has to be thick, so that you can have juicy pieces that are great for cutting into strips).
Cook in a cast iron skillet barely painted with olive oil until golden on both sides.














In Love
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Vegan Garden Meatlets

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When you can put together a recipe with a number of vegetables and protein, which is tasty, easy, economical and nutritious, you got a great one! This is what this recipe is all about. Enjoy!

2 cups unbleached flour
2 cups whole wheat flour
1 cup wheat germ
1 cup oats
1 cup bread crumbs
1 tsp. garlic powder (up t 1 Tbsp. if you are a great garlic lover or like your food spicy)
1 large carrot, peeled and sliced
1 medium red onion or 1 tsp. onion powder (up to 3 Tbsp. onion powder if you like your food spicy)
1/2 cup sweet green pepper
1 cup white cabbage
1 tomato
1 stalk of celery
1 potato
3/4 cup cornstarch
5 Tbsp. sweet paprika powder
2 Tbsp. olive oil + more to cook
Salt to taste
1 Tbsp. Italian Seasoning
1 cup water or less


In a food processor or blender, process all the veggies with a little bit of the water, just enough to be able to get a smooth paste. In a bowl, mix together all your dry ingredients, then incorporate the paste, adding more water as you go. Add the water cautiously and slowly as you mix, because the dough has to come out really thick to get the right consistency for the meatlets.
Once you get a smooth, thick mixture, without lumps, form your meatlets with a large spoon, and drop them into a hot skillet that has been barely painted with olive oil. Cook them until they are golden brown on both sides.






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Savory Brown Rice 'N Wheat Patties

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We are all about flavorful cooking. We try to make it easy, nutritious, economical, but very scrumptious. These meet all of that and more. Enjoy!


1 cup cracked wheat (cooked)
1 1/4 cup brown cooked brown rice
1 1/2 cups whole wheat
1 stalk celery
1 tomato (medium)
1 potato
1/2 cup sesame seeds
1 tsp onion powder
1/2 tsp. garlic
Salt to taste
2 Tbsp. sweet paprika powder
2 Tbsp. cornstarch


In 1/2 cup water process the celery, the tomato and the potato in a food processor or blender till smooth, scrape into a bowl, add the rest of the ingredients, mixing well, adding, little by little, another 1/2 cup water, making sure your mixture is not runny.
Paint a skillet with olive oil and drop into it by large tablespoonfuls. Flip when set on one side. Cook until golden on both sides.


You Will Not Want Any Good Thing
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Barley Veggie Crumbles

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Crumbles are not only a delicious side for any meal you put together, they are wonderful mixed with your favorite pasta sauce to top spaghetti, maraconi and many other pasta dishes. You can put them between the layers of lasagna, sprinkle them on pizza, or wrap them into burritos, you can use them in pita pockets, and even to top rice. These are easy to make and really tasty. The best thing of all, they are economical and you know what's in them. Enjoy!

1 cup 1 cup barley grain (not pearl barley but whole grain barley, cooked till soft, reserve 1/2 cup of the barley cooking water)
1/2 cup walnuts
1 1/2 cup whole wheat flour
1 tomato
1/8 cup sweet red pepper strips
1/8 cup sweet green pepper strips
1 large carrot
1 stalk celery
3/4 tsp. tarragon or of Italian Seasoning
1 tsp. olive oil + more to cook with
3 tbsp. sweet paprika powder
1 small red onion chopped
1 tsp. garlic powder
Salt to taste
Water



In a food processor or blender, process the barley grain, the vegetables and the carrot with only as little water as possible to make a smooth paste. crape into a bowl. Add the rest of the ingredients and water, little by little as you combine, until you have a firm dough.
Place the dough by large pieces into a heavy skillet oiled with olive oil. As the dough cooks, break it in pieces with the edge of a spatula, and keep turning the pieces as they cook. Continue doing this until all your dough has been cooked and your crumbles are golden brown. Don't let them over cook or they will be too crispy, they must be golden brown on all sides but still soft.

Note- You can make your Crumbles chunks as small or as large as you wish, you control the size as you break them during cooking with the spatula.





That Golden Moment...


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Barley Meaties

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We are always looking for ways to make our vegan cooking wholesome but savory, incorporating as much goodness into it as flavor. These do not disappoint! They go well as a sidekick to anything you might want to pair them with and are excellent in sandwiches and to replace veggie burgers.




1 cup barley grain (not pearl barley but whole grain barley, cooked till soft, reserve 1/2 cup water where you cooked the barley)
3/4 cup oats
1/2 cup cracked wheat (cooked, follow package instructions)
1 1/2 cups whole wheat flour
14 cup sesame seeds raw
3 Tbsp. sweet paprika powder
1/8 cup sweet red pepper strips
1/8 cup sweet red pepper strips
1 medium tomato
1/2 red onion chopped
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. olive oil + more to cook with


In a food processor or blender process the barley, cracked wheat and the vegetables with some of the barley water till you have a smooth paste. Scrape into a bowl and add the rest of the ingredients, mixing well until you have a dough that is neither too stiff nor too runny. Heat a skillet that is barely painted with olive oil and drop the dough into it by large spoonfuls and cook on both sides till golden brown.



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Wheat And Oat Tasties

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Hidden veggies give these beauties some delicious flavor! They are wonderful as a sidekick to any meal or as a filler for yummy sandwiches with your favorite toppings. If you have a veggie hater at home this is a great way to sneak some goodness into them! And what I love the most is that there two ways of preparing these Tasties, as you will see on the recipe. The second way makes them moist and saucy and you can add them to pasta, serve them on a bed of rice, and in many other ways. Enjoy!

These are the original Tasties:

 
2 Tbsp. minced red onion or 1 tsp. onion powder
1 cup cracked wheat, cooked following package instructions till soft
1 cup old fashioned or steel cut oats
1 large carrot, sliced
1 cup sliced celery
1/8 cup sweet red pepper, in strips
1/8 cup sweet green pepper, in strips
1 medium tomato, cut in chunks
1 1/4 cup whole wheat flower
3 Tbsp. cornstarch
1/4 sunflower seeds
3 tbsp. sweet paprika powder
1 tsp. Italian Seasoning
Optional: 1 tsp. vegan chicken-style seasoning
1 tsp. olive oil + more for cooking
Salt to taste
Water
 
 
 
In a food processor or blender, put the veggies with enough water to process and make a smooth paste. Scrape into a bowl. Add all the dried ingredients and the oil, adding bits of water until you have a good dough that is neither excessively firm nor runny. Adjust the salt as you go if necessary. Once you get your dough, heat a skillet that has been barely painted with olive oil and cook them on both sides till golden brown.
 
 
 

 
You can stop there and use them for sandwiches, you can have them as is, to accompany anything from mashed potatoes to baked yams. But if you want them to be juicy and saucy so that you can toss them with pasta, top rice with them, wrap them in tortillas, etc., you simply get a couple of cups of your favorite pasta sauce, heat it in a skillet or small pot, cut the Tasties into strips or pieces and drop them into the sauce until they are heated though and have absorbed the moisture of the sauce.
Trust me, you'll love them!
 

When The Heart is Weary...
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Vegan Gazpacho Andaluz

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This is a very tasty and refreshing soup, great for hot summer days or when you don't really feel like cooking. Add whatever sides you like to round up your meal! Traditionally, this is done with French bread but for added nutrition, we changed it to whole wheat.




1 large cucumber, peeled and sliced
2 medium tomatoes
8 slices of whole wheat bread, the crusts removed (but don't toast the bread!)
Salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
Olive oil

Optional: 1 sweet red pepper, seeded and chopped



Soak your bread until it is soft and mushy, about 30 minutes. Take it in your hands and squeeze most of the water out, but not all. Drop it into a food processor or a blender. Add the rest of the ingredients, except the olive oil. Process till smooth.
Pour into a bowl or into the soup dishes you will serve it in and drizzle liberally with olive oil.

Enjoy!


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