Delicious Rollies

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Rollies have always been very popular on our blog. They are easy to make, savory and go well as a side with a great variety of dishes. They also make great finger food for social gatherings. Here is a new version of these delicious morsels!

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 coriander powder
1/4 tsp. cumin powder
1/8 tsp. turmeric powder
1/4 tsp cardamon powder
Pinch brown sugar
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!




Read FREE Online! Death in the Kitchen
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Split Pea and Veggie Steaks and Strips

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These are super tasty and the best thing of all is that you can use them in different ways. You can make steaks an top them with your favorite sauce or just a generous mound of sauteed onions, and serve them as a delicious side or you can cute them into thick strips and drop them into your favorite sauce until heated through and they have absorbed some of the liquid and serve them like that, either way, they are wonderfully savory. Enjoy!

2 cups split peas, already cooked
1 cups whole wheat flour
1/2 cup tapioca flour
2 Tbsp. corn starch
3 Tbsp. sweet paprika powder
2 Tbsp. vegan Chicken Style Seasoning
1 large carrot, peeled and sliced
1 large potato, peeled and cubed
1 stalk celery, washed and sliced
1/4 cup fresh parsley, chopped
1 large tomato, chopped
2 Tbsp. onion powder (1 tsp. only if you are not crazy about spicy food)
1 tsp. garlic powder (1/2 tsp. if you like your food with a milder flavor or to taste)
1/2 cup bread crumbs
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1 1/2 Tbsp. olive oil plus more to cook with
1/2 cup water
Salt to taste

In a food processor or blender, put all the ingredients, except the oil and the flour process till smooth. Scrape into a bowl and mix in the flour and the oil, combining until you have a soft dough without lumps, that is neither too stiff or too runny. Heat a skillet that has been barely "painted" with olive oil to avoid sticking and drop the mixture into it by large tablespoonfuls. Wait till sets on one side before flipping. Cook till golden brown on both sides.






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Sweet Potatoes a la Creme

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These are really delicious. The combination of the sweetness of the sweet potatoes and the savory seasonings, plus the ease in preparation make for a wonderful dish, which you could eat simply with a good salad or pair with anything else you might want to have, like some of our meat substitute recipes, for example. The oven and the blender do the heavy lifting with this one, so it is wonderful, hearty and satisfying for when you don't feel like cooking much, Enjoy!

2 pounds sweet potatoes, peeled and cubed
1 cup tofu, drained
1/2 cup raw cashews, rinsed and drained
1 cup plain rice or soy milk
2 Tbsp, cornstarch
Salt to taste
3 Tbsp. sweet paprika powder
2 Tbsp. onion powder (if you don't like your food so spicy, use only 1 tsp. of onion powder)
1 tsp. garlic power or to taste
1 1/2 Tbsp. vegan Chicken Seasoning
1 tsp. coriander powder
2 Tbsp. olive oil

In a blender put all the ingredients except the olive oil and the sweet potatoes and process till creamy smooth.
Oil a baking dish and put the sweet potatoes in it and pour the cream over them.
Bake at 350° F until golden brown and tender. Some ovens might be faster than others.

Yield depends on size of portions.


Everlasting Happiness
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Veggie and Sesame Steaks

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You can use these the same that you would use any other meat substitutes, you can serve them as is, or topped with your favorite sauce or gravy and enjoy them as a sidekick to a variety of dishes.

1 potato, peeed and cubed
1 tomato, chopped
1 carrot, peeled and sliced
1  celery stalk, sliced
1 1/2 cups whole wheat flour
2 Tbsp. cornstarch
1 1/2 Tbsp. tapioca flour (this will give them a meatier consistency)
3 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. chicken seasoning
Salt to taste
1 tsp. olive oil plus more to cook with
1 tsp. coriander powder
3 Tbsp. sesame seeds (raw)
1/2 tsp. Italian Seasoning or herbs of choice
1/2 cup water
With a little water, put the potato, tomato, carrot, and the celery in a food processor or blender and process till smooth. Scrape into a bowl. Add the rest of the ingredients and combine into a smooth dough, not runny and without lumps.
Heat a skillet that has been barely painted with olive oil and  drop the mixture into the skillet, spreading it with a spoon into a "steak" that is the size and the thickness that you prefer.
Cook until it set on one side before you flipping to the other side. Continue cooking till golden brown.

Yield: Amount depends on size of steaks.



Breathed Out of Human Hearts


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Spinach Cream Soup (Vegan)

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When you make this delicious cream soup it will look like green mud, but boy is it tasty! One you taste the first spoonful, you will love it! Have it with toasted and seasoned pita chips or with your favorite bread. Wonderful anything but specially on a cold day, it will warm you all the way to your heart. Enjoy!

1/2 bag fresh spinach
1/2 cup raw cashew pieces, well washed
1 1/2 cups plain soy milk (up to 3 cups if you want it more "soupy", adjust the consistency to your taste)
1/2 cup whole wheat flour
1/2 cup semolina flour
1 1/2 Tbsp. olive oil
2 Tbsp. vegan chicken seasoning
1/2 tsp. garlic powder
1 tsp. onion powder
3/4 cups water
Salt to taste

Put all in the ingredients in a blender and process till smooth. Pour into a saucepan and cook over medium heat till it thickens (about 30 mins.)

Yield: Serves 2 people or 4 in smaller portions.



Breathed Out of Human Hearts
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Garden Patties with Asparagus

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It is not common to add vegetables such as asparagus to patties, but these came out extremely tasty, a wonderful surprise for us and a treat for those of you who are adventurous in the kitchen. Try them, they are worth it!

1 1/2 cups semolina
3/4 cup tapioca flour
3 slices whole wheat or whole grains bread, toasted and crumbled in a blender or food processor to form coarse bread crumbs
3 medium size potatoes, peeled and cubed
1 large carrot, peeled and sliced
1 cup cooked asparagus, chopped
1 tomato, cut in chunks
1/4 cup each of sweet green and red peppers cut into strips
1 cup of oats
2 Tbsp. sweet paprika powder
2 Tbsp. onion powder (if you are not a great onion lover, reduce this amount to 1 tsp.)
1 Tbsp. galic powder or to taste (1/2 tsp. for those who do not like their food too spicy)
Salt to taste
1 tsp. Italian Seasoning or herbs of choice
2 Tbsp. vegan chicken seasoning
1/2 cup walnut pieces
1 cup water

In a food processor or blender, put the potatoes, carrot, asparagus, tomato, sweet peppers and the walnut pieces with the water and process till smooth. Scrape into a bowl and mix in all the other ingredients.

Heat a skillet that has been barely painted with olive or grapeseed oil and drop the mixture by large tablespoonfuls into the skillet and cook until golden on both sides.
Place on paper towels to drain any oilyness from them.
Enjoy!

Yield: Approx. 6, depending on size of patty.



 Your Strength and Song
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Asparagus and Broccoli Cream Soup (Vegan)

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2 potatoes, boiled and peeled
1 cup asparagus, chopped
1 cup thawed frozen brocoli pieces, thawed
1 cup elbow macaroni
Salt to taste
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. chicken seasoning
1 cup raw cashew pieces
1/2 cup raw almond slivers
1/2 cup water
1/2 cup plain soy or rice milk


First, peel and cut the potatoes into pieces and put them to boil in a large pot.
When the potatoes are soft, put the cashews, almonds, seasonings, water and milk in the blender and process till smooth. Drain some but not all of the water in which the potatoes have boiled.
Pour the sauce on top of the potatoes and add the asparagus, the macaroni and the broccoli and cook till the pasta and the veggies are soft but not mushy.
Serve quickly, it thickens a lot!


Totally delicious!



Do You Trust Him?
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Savory Vegan Fritters

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These fritters are really easy to make, very tasty and can be used as a side dish or to make sandwiches with adding your favorite toppings and they will always be delicious. you can serve them as is or topped with your favorite sauce or vegan gravy. Enjoy!

2 scallions, finely chopped
1 raw potato
1/3 cup whole wheat flour
3/4 cup quick oats
1/2 tsp baking powder
Salt to taste
2 Tbsp. finely chopped fresh parsley
1 medium carrot
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. sweet paprika powder
1 Tbsp. vegan chicken seasoning
1 tbsp. tapioca flour


Peel and grate the carrot and the potato or put them in a blender with a little water and process it till smooth.
Scrape it into a bowl. Incorporate the rest of the ingredients, mixing well, adding little bits of water till you have a smooth thick paste or "dough".
Heat a skillet that has been barely "painted" with olive oil and drop the mixture by large tablespoonful into the skillet. Cook till golden brown on both sides.

Yield: About 1 dozen, depending on size.



Mindful of Your Interest...
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Spicy Vegan Potato Croquettes

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Potatoes are so versatile they are absolutely like a blank canvas you can paint anything you want on, basically, you change them with the seasonings and with your imagination and zest for culinary adventure! These are very flavorful, use them as you would potato pancakes.

2 large baking potatoes, boiled and peeled
2 Tbsp. of the water in which you boiled the potatoes
4 Tbsp. plant milk (rice, almond, soy, use your favorite, so long as it is plain)
1 Tbsp. olive oil
1 tsp. onion powder
1/2 tsp. garlic powder 1/2 tsp. turmeric
2 Tbsp. sweet paprika powder
2 tsp. vegan chicken style seasoning
1/4 tsp. tarragon
1/2 tsp. baking powder
1 Tbsp. tapioca flour
Salt to taste


Mash the potatoes, adding the water, the oil and the milk as you go. In a separate bowl, mix well all the dry ingredients, incorporate this mixture into the potatoes, making sure it is well blended in. With your hands, form croquettes, using a large spoon to more or less measure the side. Place into a cookie sheet lined with parchment paper and oiled just a tiny bit so that they won't stick.
Bake at 350

Yield: 6 to 8 croquettes, depending on size

Enjoy!

Bible Universe


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Chewy Cutlets

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These are super easy to make and are like a blank slate, you can give them the taste you choose, according to the seasonings you include in the dough, and the seasonings you cook them with.


1 cup quick oats
1 cup dried potatoes
1 cuo all purpose flour
2 Tbsp. tapioca flour
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. vegan chicken style seasoning
Salt to taste
1 stalk celery
Water

Put the stalk of celery in the blender with a little water and process till smooth. Pour into a bowl.
Add the rest of the ingredients and as much additional water as necessary to obtain a good dough.
Cut into cutlets. In a pot cut 1 plum or Roma tomato, 1/2 red onion, 2 Tbsp. olive oil, and a little water. Drop the cutlets into this mixture and cook the cutlets in this liquid. You can add peppers, if you wish.
Cook until soft and chewy.


Yield: Depends on the time of the cutlets.

The texture of these cutlets is the texture of  you will have chewy gluten. You can make your dough stiff, if you use whole wheat flour instead of all purpose and control the amount of water so that you will have a stiff dough. You can dredge your cutlets through breadcrumbs, wheat germ or through Non-GMO corn meal.
Enjoy!


Pathlights. . .Worthwhile exploring!
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Mango And Tahini Sensation

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The sweetness of the fruit and the nuttines of the tahini, which is a form of sesame seed butter makes this vegan smoothie one of a kind. Make it with lots of ice for a hot summer day and enjoy!

1 cup fresh or partially thawed frozen mango
1 tablespoon tahini
1 banana, peeled and sliced
1 kiwi, peeled and sliced
1/2 cup water
1/2 cup coconut milk
A handful of ice

Place all the ingredients in a blender or food processor and blend till totally smooth.
Serve immediately.


Bible Universe




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Pineapple, Coconut and Apple Silkie

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1 handful of ice
1 cup pineapple chunks, fresh, frozen or from a can (drained)
1 1/2 cups rice, almond or soy milk
1/2 cup coconut milk
Sweetener of your choice, to taste
1 tart apple (Granny Smith or other), peeled, cored, seeded and cut in cubes
1/2 tsp. vanilla
1 tsp. shredded sweetened coconut

Place all ingredients in the blender except the shredded coconut and process till smooth.
Pour into glass and top with the shredded coconut. Serve immediately and enjoy!


The Sunshine of the Soul...
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Tropical Fruity Slush

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Smoothie lovers have them all year round, but there are some seasons in which smoothies are almost mandatory, summer is one of them, if you love fruity smoothies, this one's for you!

1/2 cup non-dairy yogurt
1 cup coconut milk (of 1 full can if desired)
2 oranges
1 banana
1/2 cup strawberries
Ice
Sweetener to taste

Wash strawberries, remove the greens and discard them.
Chop into the blender. Peel the banana and slice into the blender. Peel the oranges, seed them and chop them into the blender (if you would like a slush that is less thick, only extract the juice of the oranges and add to the blender.)
Add the rest of the ingredients and blend on medium speed for 1 minute. Serve immediately or pour into popsicle stick molds and freeze.

Enjoy!



Love is...
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Tropical Kiwi-Banana Ambrosia (Vegan)

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Smoothies and fruit drinks are wonderful any time of the year, but they are especially so during the hot weather. Enjoy this delicious drink with friends or any time you feel like having something totally delicious!

1 cup coconut milk
1 ripe banana
2 ripe kiwis
1 tsp. date sugar (or sweetener of your preference to taste)

Peel and slice the banana, peel and chop the kiwis, drop into a blender. Add the coconut milk and sweetener and process till smooth.
Optional: Add ice before blending.

Yield: Serves 1 (or two in small servings)


Let Your Heart Sing
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Veggie Grains Delights

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1 cup cracked wheat well cooked (to the consistency of cooked brown rice)
1 cup cabbage cut in pieces
1 stalk celery with its leaves, chopped
1 tomato
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1/2 red onion
3 Tbsp. sesame seeds
1 1/2 whole wheat semolina
3/4 cup flour
1 cup crusty bread in pieces
1 cup arrowroot
Salt to taste
Garlic powder to taste
Onion powder to taste
3 Tbsp. sweet paprika powder
1/2 tsp. sweet basil
1/2 tsp. tarragon

Soak the bread pieces in a bowl with just a little bit of the water until soft. In a food rocessor or blender, process the cracked wheat, the cabbage, celery, tomato, peppers, onion and sesame seeds until smooth.
Scrape into the bowl in which you are soaking the bread. Add the seasonings, flour, semolina and arrowroot, mixing thoroughly until well combined. Form patties and cook them in a skillet barely "painted" with olive oil,
waiting until set before flipping. Continue cooking till golden brown on both sides.

Yield: Approx. 1 dozen

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Split Pea Meaty Croquettes

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We love economical, nutritious and easy recipes that are bursting with flavor, and these croquettes have all that and more! They can make a delicious insert to sandwiches with your favorite toppings and they can also make a wonderful side dish, served as is or smothered in your fave sauce or gravy, they are sure to please.

1 cup green split peas, cooked till soft but not mushy
1 tomato, chopped
1/2 cup oats
1/2 cup walnuts
1 raw potato, peeled and chopped
1/4 cup sweet green pepper strips
1/4 cup sweet red pepper strips
Salt to taste
2 Tbsp. sweet paprika powder
Onion an garlic powder to taste
2 slices of whole wheat bread, toasted and pulverized in the blender or food processor
1 cup whole wheat flour
3 Tbsp. cornstarch
1 tsp. Italian Seasoning
3/4 cup water
Olive oil (for cooking)

Place all ingredients, except the flour and the cornstarch in the food processor or blender and process till smooth. Scrape into a bowl and add the flour and the cornstarch, mix thoroughly.
The dough must be firm, not runny. Drop by large teaspoonfuls into a skillet barely painted with olive oil. Cook till it sets, before flipping. Cook till golden brown.

Yield: depends on size you make them in, 10 to 12, approx.




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Fully Loaded Veggie Meatlets

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This is an unusual recipe in that it incorporates cabbage, for example, which is not readily used for patties. It is nonetheless, a tremendously savory recipe and extremely nutritious. If you have to feed someone (child or adult) who is not crazy about veggies, this one's for you!

1 loaf of crusty bread (whole grain, your choice)
1 raw potato, peeled
1 medium tomato
1/2 cup raw cabbage
1/2 cup spinach
1/2 cup celery
1/2 cup sweet green peppers
1/2 cup sweet red peppers
1/2 cup fresh mint leaves
1 large carrot, peeled
1/2 cup walnuts
1/2 cup sweet peas, thawed
1/2 cup oats
1 Tbsp. chicken style seasoning (vegan)
Salt to taste
3 Tbsp. sweet paprika powder
Onion and garlic powder to taste
1 1/2 cups whole wheat flour
4 Tbsp. cornstarch
1 1/4 cups water
Olive oil



Optional: Your favorite pasta sauce if strips are desired

Tear the bread into small pieces. In a bowl, soak the bread with as little water as possible until soft. Meanwhile, inn a food processor or blender process all the ingredients, except the seasonings, the oil, the whole wheat flour and the bread.
Scrape this paste into the bowl in which the bread soaked until soft. Mix well, add the seasonings and incorporate well. You must get a firm dough that is not runny.
"Paint" a skillet with olive oil and drop the mixture by large tablespoonfuls into it. Wait till set before you flip. Cook till golden brown on both sides.
If you want to use this recipe as strips, wait till the patties cool, and using a sharp knife, cut them into strips. In a skillet, pour only enough of your favorite pasta sauce for the strips to soak up the liquid sauce and become plump and juicy, add only enough sauce to keep that going until your strips are heated through. This makes a wonderful side for rice, baked sweet potatoes, etc. The regular patties can be used as you usually use your patties.
Enjoy!


Everlasting Happiness
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