Vegan Savory Bites

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Our kitchen is known for simple, delicious recipes that turn out to be crowd pleasers, this one is no exception, these will go well with just about anything you might like to pair them with, from rice to pasta, from quinoa to baked potatoes, and they would also be delicious between slices of bread!

4 slices of whole grain or whole wheat bread
soak the bread in 1/2 cup water
add 3/4 cup oats
1 medium tomato
1 stalk celery
1 medium carrot
1/8 cup sweet red peppers cut into strips
1/8 cup sweet green peppers, cut into strips
Salt to taste
2 cups all purpose flour
1/2 cup cornstarch
Onion powder to taste
Garlic powder to taste
3 Tbsp sweet paprika powder
1/3 cup sesame seeds
1 Tbsp. vegan chicken style seasoning
1 tbsp. Italian Seasoning
1 tsp. olive oil

In a food processor or blender, process the vegetables with a little water until smooth. Scrape into a bowl. Add the rest of the ingredients, adding little bits of water until you have a dough that is neither too stiff nor too runny. Oil a baking sheet with olive oil and drop the dough into it by large tablespoonfuls. Bake them at 350ยบ F until golden brown on both sides. (Wait will they have set on one side before you flip them!)
Serve with with your favorite pasta sauce, gravy, sofrito or as is. They are delicious anyway!

Yield depends on size you make them in.

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Garden Savories

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By far, the tastiest recipes that have come out of our vegan kitchen over the years have been the meat substitutes, they have also been very popular around the net. This one will be no exception because it is fairly easy to make, and it is delicious.
You can serve these Savories as is, o top them with your favorite gravy or pasta sauce. Pair them with rice, with potatoes, with anything, or use them as a scrumptious substitute for burgers. Enjoy!

1 cup brown rice, cooked as per package instructions
1 cup cracked wheat, cooked until tender
2 medium potatoes (raw), peeled
1/2 cup carrots chopped
1 cup celery, chopped
1 medium tomato
4 mint leaves, fresh
1 tsp. Italian Seasoning
1 Tbsp. Chicken Style Seasoning, vegan
3 Tbsp. sweet paprika powder
3 Tbsp. cornstarch
1 tbsp. olive oil
1 1/2 cups all purpose flour
3 slices whole wheat bread, toasted very well and ground in the blender or food processor into bread crumbs
Garlic powder to taste
Onion powder to taste
Salt to taste
1/2 cup water

Process in the blender or food processor the cracked wheat with the potatoes, the celery, the carrots, the tomato and the fresh mint leaves and process till smooth. Scrape into a bowl, add all the other ingredients, mixing thoroughly into a dough, making sure that there are no lumps.
It should be a heavy mixture, not runny. Pain a skillet with olive oil (we sometimes use rice bran oil because its boiling point is very high and you can safely cook with it, use whichever oil you like, including grapeseed oil, which, by the way, you can mix with olive oil without altering the flavor of the food). drop the mixture by large tablespoonfuls into the skillet and cook till golden brown on both sides.

Yield: Approx. 1 dozen, depending on the size of the spoon you use.

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