Finger Licking Fritters

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If you're making a vegan cookout for friends, don't forget to make a mountain of these, they will disappear in a jiffy!

1 cup elbows (use any kind you prefer, like brown rice or whole wheat)
1/2 cup cornmeal
1 cup all purpose flour
1 tsp. onion powder (or ore if you like things spicy)
1/2 tsp. garlic powder (1 tsp. if you love garlic)
Salt to taste
1 tsp. sweet paprika powder
1 tsp, vegan chicken-style seasoning
1/2 cup sweet red pepper strips
1/2 cup raw almonds
1/2 cup plain soy or rice milk
1 tsp. olive oil + more to cook with

Cook elbows until they are al dente (see package instructions). In a food processor or blender, process the red peppers and the almonds with the milk till smooth. Scrape into a bowl.
Add the rest of the ingredients and combine well until you have a thick mixture. Drop by large spoonfuls into a hot skillet barely painted with olive oil. Cook until golden brown on both sides.

Finger Licking Fritters served with Saucy Potatoes (recipe is also on this blog)

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Savory Rice Risotto

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This rice is cooked until it is fluffy but still a bit creamy and soupy, almost with the consistency of a risotto. It is incredibly tasty. Enjoy!

1 1/2 cups brown rice
1 cup green split peas
1/2 cup sweet red peppers
1/4 cup sweet green pepper
1/4 cup raw almonds
1 1/2 sweet paprika powder
1/2 medium red onion
1/2 tsp. garlic powder (or 1 mashed clove)
1 tsp. vegan chicken-style seasoning
Salt to taste
1 medium tomato
1 1/2 Tbsp. olive oil
1 cup water

Pour water into a food processor or blender and add the onion, the tomato, the peppers and the almonds until you have a cream.
In a pot, put the brown rice and the split peas, barely covering them with water, add the cream you just processed, and mix well. Cook, covered, until the rice has absorbed most of the liquid and is fluffy and juicy, almost like a risotto.
When you serve it, place it on a bed of steamed cabbage or raw lettuce and garnish with your favorite steamed vegetables.

Placed at Your Disposal

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Garden Veggie Patties

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These are amazingly tasty! We couldn't believe how good they were, considering the unusual vegetables that were hidden in them. Great for finicky eaters!

1 cup shredded cabbage
1 cup finely chopped kale
1  large carrot, peeled and sliced
1 large tomato
3/4 cup chopped celery
1 medium potato, peeled and cubed
1 medium red onion, chopped
1 small raw beet, peeled and chopped
1/2 cup sweet pepper strips, red and green mixed (proportion of either is according to your preference for one or the other)
1 large garlic clove or 1 tsp. garlic powder
1 cup brown rice, cooked
3/4 cup Old Fashioned oats
1 1/2 cups whole wheat flour
3 Tbsp. cornstarch
Salt to taste
1 tsp. Italian Seasoning or herbs of your liking
3 Tbsp, sweet paprika powder
1 Tbsp. olive oil plus more to cook with
1/2 cup raw sesame seeds
1 cup water

In a food processor or blender, put the water and all the vegetables plus the garlic and onion, process till smooth. Scrape into a bowl and add the rice, the oats and the seasonings and 1 Tbsp. of olive oil, combining well.
Form the patties. Barely "paint" a skillet with olive oil and cook your patties, flipping them every 5 minutes, till golden brown on both sides,

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