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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