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.



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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!



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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.



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