Deliciously Vegan Zucchini Croquettes

Croquettes are a wonderful side dish to add to almost anything you're making, such as rice, mashed potatoes, baked yams, boiled sweet potatoes, etc. The beauty of these is that they are so tasty, they are almost like finger food, and you can also slice them into pasta or into a tortilla wrap or a quick pita sandwich.
The cream that seasons these croquettes also make a wonderful salad dressing and topping for pita sandwiches!

1 zucchini (large) washed and cut into very small pieces
For Seasoning Cream (which make a delicious dressing also):
1 cup tofu
1/2 cup sweet red pepper (we used Bell cut into pieces and seeded)
1/2 cup almonds (raw)
Salt to taste
1 cup soy milk (plain or unflavored)
1 Tbsp, cornstarch
1/2 tsp. sweet basil (dried)
1/4 tsp. dill (dried)
3/4 tsp. onion powder
1/2 tsp. onion powder
1/2 tsp. sweet paprika powder
1 cup water

Additional ingredients for croquettes:
1/2 cup all-purpose flour
2 Tbsp. cornstarch

To make the cream:
Drain tofu and cut into small pieces. In a saucepan, boil the tofu with 1 Tbsp, cornstarch in 1 cup water for 5 minutes. Dump the tofu into a blender or food processor and add the rest of the ingredients for the cream or dressing, process till creamy. (By the way, this is a delicious dressing for potato salad, a great spread for sandwiches, a wonderful topping for pitas full of veggies, for baked yams, etc.)

Preparing the croquettes:
In a bowl, chop the zucchini really small, if you haven't done it already. Add the 2 additional Tbsp. of cornstarch and the flour, wet the contents with the cream until you have the consistency of a soft dough that will not fall apart on you.  Form the croquettes of any size you prefer.

How to cook your croquettes:
There are three methods:
1- You can "paint" a skillet (barely) with olive or rice bran oil (rice bran oil has higher smoke point —482 degrees Fahrenheit verses 360 degrees for Olive Oil, and it will not alter the flavor of your food) or grapeseed oil, if you like. And you will just drop the croquettes into the skillet and cook one side until set and then flip over and continue cooking until golden brown.
2- You can bake them at 350º F (watching them closely) and flipping them once until golden brown on both sides.
3- You can cook them in a cured cast iron skillet with no oil but making sure you keep flipping them fast so that they will not burn on you.

Yield is according to the size you choose to make them! If you choose to make them a medium size, the yield will be 8.

Enjoy!

Real Hope. . .

Eggplant Patties

A different way to make a side dish with eggplant. It's easy and it's very savory!

1/2 eggplant, peeled and cut into small pieces
1/4 tsp. coriander powder
1/4 tsp. cumin powder
Pinch oregano. powder
1 1/2 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
4 Tbsp. cornstarch
1/2 cup tofu (soft, drained and mashed)
1/2 cup cornmeal (fine)
1/2 cup non-dairy, plain-flavored milk, adding it little by little so that the mixture will not be runny
Optional: Olive oil

In a bowl, mix all the dry ingredients. Add the tofu and the milk, little by little, making sure you have a firm mixture that will not fall apart.
You can cook these in one of two ways:
1- Paint a skillet with barely a coating of olive oil and cook drop the patties into the skillet by large tablespoonfuls. Wait till they are set before filling.
Cook on both sides till golden brown. (About 20 minutes, approx. 10 minutes per side, but that really depends on your stove.)
2- You can bake them at 400º F for approximately 20 minutes, flipping them once, and watching them to make sure they do not burn.

Everlasting Happiness

Cream of Lentils Gravy

Not all gravies are made equal. Did you know that cream of white beans or cream of lentils could be a delicious and hearty gravy for your next heap of mashed potatoes? Oh, yes, and a tremendously tasty gravy at that! Here is an easy and delicious recipe for this kind of gravy.

2 cups lentils
1 tsp. onion powder, 1/2 tsp. garlic powder (or 1 clove garlic, peeled)
1/2 cup sweet peppers (green)
1/2 cup sweet peppers (red)
1 tsp. onion powder
1/2 tsp. garlic powder (or 1 clove garlic, peeled)
1/4 tsp. coriander, powder
1/4 tsp. cumin, powder
1/4 tsp. oregano powder
Salt to taste
3 Tbsp. olive oil
2 Tbsp. sweet paprika powder
1 medium tomato, ripe
3 cups water
Cook till everything is soft. It is too dry, add 1/2 cup water.
Process all in the blender till smooth.

Put the lentils in a pot and barely cover them with water. Cook over medium heat for about 15 minutes, till they begin to soften. Add the rest of the ingredients and cook till they are the lentils and the tomato are  soft.
Use instead of a gravy over mashed potatoes, baked yams, boiled sweet potatoes or to top plain brown rice.

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