Tasty Herbed Oats Patties

1 cup quick oats
1/2 cup potato flakes
1/2 cup bread crumbs
2 Tbsp. nutritional yeast (not baking yeast but a special yeast that is sold in health food stores and specialty stores)
1 tomato
1/2 cup sweet pepper, seeded and chopped
1 celery stalk
1 medium red onion, peeled and sliced
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. garlic powder
3 level Tbsp. cornstarch
1 tsp. Italian Seasoning or 1/4 tsp. each sage, oregano, sweet basil powders

In a bowl, put quick oats with 1/2 cup water, to soften. While this is taking place, in a blender, put the tomato, the celery stalk, the onion with 1/4 cup water and process till smooth. Scrape into same bowl as oats. Add the rest of the ingredients and mix well. Form patties. Cook patties in a skillet with just a little bit of olive oil till golden brown on both sides.

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Death in the Kitchen

Hearty Vegetable Soup

This soup is easy and delicious. You can make it as is or you can use it as a base for even more complext and thicker "meal-in-a-pot" soups! The warm feeling of a hearty and tasty soup is just
wonderful in the winter! This soup is great at any time of the year but it is especially cozy and warming in cold weather. It is tasty and easy to prepare.
Add a delicious peasant bread or your favorite sandwiches and you've got a meal that is a s fast as it is satisfying.

2 to 3 cups of water
1 cup brown rice (cooked, could be leftovers)
1 Tbsp. oats
1 Roma tomato, seeded and chunked
2 stalks celery, washed and sliced
5 potatoes, peeled and cut in pieces
1 small sweet squash, peeled, seeded and cubed
3 carrots, peeled and sliced
1 cup pumpkin, peeled and cubed
2 cups pasta (any pasta of your choice: Ditalini, macaroni, rigatoni, mostaccioli)
1/2 cup angel hair pasta
1/2 cup red and green Bell peppers, seeded and chopped
1 large onion, peeled and cut in half
1 corn on the cop, peeled and chopped in pieces
2 tbsp. oil
1 cup white cabbage, chopped
Salt to taste
2 Tbsp. garlic powder
2 Tbsp. onion powder
1 Tbsp. sweet paprika powder
1 Tbsp. Turmeric


Dumplings:

1 cup flour seasoned with 1/2 tsp. onion powder
In a bowl, mix the two dry ingredients well. Add water little by little, until you have a dough.
Make little balls. Set aside.


How to prepare soup:

In a pot, put all ingredients, except the pasta and the white cabbage, but including the dumplings.
Cook over a slow heat until vegetables are tender. When they begin to get tender, add the pasta and the white cabbage. Soup will be ready when the pasta is al dente and the cabbage is tender (but not soggy.)
Add the rice by the tablespoon when you serve.


Variations:

1- You can add Navy or Cannellini beans (pre-cooked) when you add the pasta.
2- You can add 2 Tbsp. of your homemade vegan chicken-style seasoning
3- You can prepare any of our sausage recipes, making sure they turn out firm,
cook them and slice them into the soup when you add the pasta to cook it.
4- To give the soup a minestrone flavor, add 1 bay leaf, 1/4 tsp. dried thyme, 1/2 tsp. dried sage



Down From His Glory

Meatless "Meat" Deliciosa

This easy to make meat substitute is very tasty and it goes wonderfully with anything, but especially with pasta dishes. I've chose to show it to you with brown rice spaghetti and sauce, but you can add it to any recipe you like.
1 cup of soy flour
1 large potato or 2 medium size potatoes
4 slices of whole wheat bread (in crumbs)
1/4 cup fresh parsley, finely chopped
2 stalks celery, sliced
1/2 raw beet, peeled and sliced
1/2 cup Anaheim and sweet red peppers, chopped
1 medium size onion
2 Tbsp. sweet paprika powder
Salt to taste
1/4 cup olive oil
1 1/2 Tbsp. garlic powder
3/4 cup Vital Wheat Gluten flour (from a health food store or a specialty store)
1 cup brown rice, cooked
1/2 cup walnut pieces
1 tsp. sweet dried basil
Cook the rice until done. Let cool. Peel the onion and corasely chop it. Chop the peppers. Peel the beet and slice it. Slice the celery. Mince the parsley. Put in the blender or food processor the onion, the beet, celery stalk and process with a little water till smooth.
Scrape into a bowl, add all the other ingredients, except the olive oil. Combine well until you have a soft dough. In a skillet, put the olive oil, heat it to 300º F and put the "meat" to cook in it. As the "meat" cooks, break it apart with a fork into crumbles and continue to cook it and move it around until it is golden brown but not tough. Approximately 40 minutes.

If you are going to use it with pasta, prepare your "meat" ahead of time. Prepare your favorite pasta sauce. When both are ready, prepare your pasta. When you are ready to serve and have already added the sauce to the pasta, top with the meatless "meat" and top with more sauce.
Absolutely delicious!
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Delicious Meatless Stuffing "Meat"

This is a wonderfully versatile vegan meatless "meat". You cn use is as is for a side dish for anything from potatoes to baked yams. Or you canuse it as a filling for turnovers, potpies, casseroles, etc. You can also hollow acorn squashes, bake them and then fill them with this recipe, topping it all with your favorite sauce or gravy and eat them from the shell! Keep this recipe handy, you'll find a lot of ways to use it! I've enclosed photos of two ways this recipe can be served (one is as a side dish to simple potatoes and the other is as a filling for empanadas or turnovers!).

1 cup brown rice, cooked (could be leftovers)
1 cup quick oats
1/2 cup soy flour
1 medium size onion, coasely chopped
1 medium size potato, cut into cubes
1 cup water
half of a small raw beet, peeled and sliced
1 cup whole wheat bread crumbs (you could make your own by toasting your whole wheat bread and then pulverizing it int he blender or food processor, you can even grate it)
3 Tbsp. olive oil
2 Tbsp. sweet paprika powder
1 Tbsp. garlic powder
Salt to taste
2 Tbsp. nutritional yeast (optional)
1/4 cup fresh parsley, chopped
1/2 cup walnuts or almonds, chopped
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. ground coriander seed
3 Tbsp. cornstarch
1/2 cup gluten flour or Do-Pep


In a blender, put the potato, the onion and the beet with a little bit of water and process till smooth. Scrape into a bowl. Add the rest of the ingredients and mix thoroughly, forming a soft dough.
Put the 3 Tbsp. of olive oil in an electric skillet and heat to 300º F. Put your dough in the skillet and as if cooks, add the 1 cup of water in very little bits to keep it from burning and keep breaking it with a fork and turning it to brown it. Don't drown it in water all at once! Add little by little. Keep turning it and breaking it into crumbles as you cook it until it is dry but not hard (about 40 minutes or till golden brown on all sides.)
If you are using it for stuffing, add chopped pimento-stuffed olives to taste.
Enjoy!

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