Savory Zucchini Fritters

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You never have enough recipes for quick sides to add to round up a meal. These are also super delicious with bread as fillers for sandwiches with your favorite toppings added. Enjoy!

1 medium zucchini, cut lengthwise and then chopped small
1/2 cup cracked wheat, cooked to the consistency of cooked rice (follow package instructions)
1 red onion, coarsely chopped
1 medium tomato, coarsely chopped
1/4 cup raw sesame seeds
4 Tbsp. sweet red pepper
4 Tbsp. sweet green pepper
1 garlic clove, peeled
3/4 cup breadcrumbs
1 tsp. Italian Seasoning
2 Tbsp. sweet paprika powder
Salt to taste
3 Tbsp. cornstarch
1 cup all purpose flour
1 tsp. vegan chicken-style seasoning of your choice
Approximately 1 cup water

In a food processor or blender, put the sweet peppers, the garlic, the onion, with just enough water to make the machine function, and process till you have a smooth paste. Scrape into a bowl, add all the other ingredients and more, water, as needed, to have a thick but not stiff dough. Cook by large tablespoonfuls in a skillet that has been barely painted with olive oil until they are golden on both sides.

That Golden Moment...

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Split Peas Carnitas

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These are very simple but extremely tasty and savory. You can use them for sandwiches, as sidekick to any thing like potatoes or baked yams, you can top them with your favorite sauce and serve them with rice, enjoy!

1 cup cracked wheat, cooked until it is soft
1 cup green split peas, cooked till soft
3/4 cup Old fashioned oats
1 1/2 cups all purpose flour
1 1/2 Tbsp. sweet paprika powder
1 tsp. onion powder (or to taste)
1/2 tsp. garlic powder (or to taste)
Salt to taste
3/4 tsp. Italian Seasoning or tarragon powder, if you have any
1 1/2 tsp. Vegan Chicken Style Seasoning
1 1/2 tsp. olive oil + more to cook with

Note- When you cook the cracked wheat and the split peas, reserve a bit of the water so that you can use it to combine the ingredients.

In a bowl, put the cracked wheat, the split peas, and add the rest of the ingredients and seasonings. Combine well, adding the water you have reserved, little by little until you have a mixture that is neither too runny nor too stiff.

Heat a skillet that has been barely "painted" with olive oil and drop the mixture into the skillet by large spoonfuls. When the edges start to get golden, flip them. Cook them till golden brown on both sides.

These are ideal with seasoned potatoes, sweet potato fries or butternut squash fries for cookouts!

 Your Strength and Song
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Delicious Vegan Salad Dressing

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I don't know about you, but to me, summer is the time of year when I appreciate sandwiches and salads more than at any other time! This salad dressing does double duty, you can drizzle it over a pita bread salad, you can pour it over a green salad and it is absolutely delicious with potato salad. Enjoy!

1/2 cup macaroni (cooked but without pasta sauce)
1/2 cup sweet pickle relish
1 tomato, seeded and chopped
1 sweet red pepper, seeded and chopped
1 Tbsp. sweet paprika powder
1/2 red onion, peeled and coarsely chopped
1 clove garlic or 1/2 tsp. garlic powder
Salt to taste

Cook your macaroni (or use leftover pasta, it doesn't have sauce on it). Add all the ingredients, including the pasta into a food processor or a blender and process till creamy smooth. Refrigerate until ready to use.

Real Hope. . .

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