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.


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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.





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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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