Scrumptiously Frugal Croquettes---2

Many people are trying to be frugal these days, and that is a wonderful idea. These croquettes are not only delicious, but they are leftover busters and an economical side dish!
If you made a nice, warm pot of our Hearty Vegetable Soup, make sure there are leftovers! They are the basis of these delicious and easy croquettes.

3/4 cup all purpose flour
1/2 cup wheat germ
1 cup bread crumbs
1 tsp. sweet paprika powder
1 tsp. garlic powder
1 Tbsp. onion powder
Salt to taste (if needed)
2 cups vegetables leftover from the Hearty Vegetable Soup
1/4 teaspoon cumin
1/4 teaspoon brown sugar
1/8 teaspoon Italian Seasoning

1 Tbsp. tomato sauce

With the side of a fork, cut the leftover vegetables in small pieces, dump them into a bowl. Add the rest of the ingredients, mixing well till you have a dough. Form croquettes qith yourhands and cook them in a hot skillet barely "painted" with olive oil until they are golden brown on both sides.
Great side dish for rice, mashed potatoes, or baked yams!

Variation:

Add 1 Tbsp. finely minced fresh parsley

1 Tbsp. washed and grated celery



Down From His Glory

Scrumptiously Frugal Croquettes

Many people are trying to be frugal these days, and that is a wonderful idea. These croquettes are not only delicious, but they are leftover busters and an economical side dish!
If you made a nice, warm pot of our Hearty Vegetable Soup, make sure there are leftovers! They are the basis of these delicious and easy croquettes.

3/4 cup all purpose flour
1/2 cup wheat germ
1 cup bread crumbs
1 tsp. sweet [paprika powder
1 tsp. garlic powder
1 Tbsp. onion powder
Salt to taste (if needed)
2 cups vegetables leftover from the Hearty Vegetable Soup

With the side of a fork, cut the leftover vegetables in small pieces, dump them into a bowl. Add the rest of the ingredients, mixing well till you have a dough. Form croquettes qith yourhands and cook them in a hot skillet barely "painted" with olive oil until they are golden brown on both sides.
Great side dish for rice, mashed potatoes, or baked yams!

Variation:

Add 1 Tbsp. finely minced fresh parsley

1 Tbsp. washed and grated celery



Down From His Glory

Tasty Rice Patties

1 cup of cracked wheat, cooked until soft (to the consistency of rice)
1 cup oats
1 1/2 cups whole wheat bread, toasted and grated or pulverized in the blender
3 Tbsp. sweet paprika powder
1 medium red onion, peeled and chopped
1 Tbsp. garlic
Salt to taste
1 Plum or Roma tomato
1 tsp. Italian Seasoning or 1 tsp. oregano, 1/2 tsp. rosemary, 1 tsp. sweet basil
1 Tbsp. cumin
1/2 cup red Bell peppers, chopped
1/4 cup Anaheim peppers (or similar mild peppers), chopped
2 Tbsp. olive oil
4 Tbsp. cornstarch (each Tbsp. equals 1 egg as binder)

Put cracked wheat in blender with onion, tomato and peppers, process till smooth. Scrape into a bowl.
Add all the other ingredients and mix thoroughly.
"Paint" a skillet with olive oil. Form your patties with your hand or use a half measuring cup and
scoop the mixture into the skillet, tapping gently until the mixture is released. Let set and flip.
Cook till golden brown.

Yields about 6 to 8 patties, depending on size you make them.

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Delicious Quinoa Vegan Meatlets

1 cup quinoa, cooked, rinsed several times and drained very well (red quinoa was used, which gives wonderful color, but regular quinoa works just as well)
1 cup oats, quick
1/2 cup wheat germ
1 cup breadcrumbs (you can make your own by toasting your bread and crumbling it in a blender or food processor)
1/2 cup Do-Pep
1 medium red onion, peeled and chopped
1/2 cup Anaheim peppers, seeded and chopped
1 Roma tomato, seeded and chunked
Salt to taste
1 tsp. garlic powder
2 tsp. sweet paprika powder
1/2 tsp. Italian Seasoning
1 Tbsp. olive oil

In a blender or foof processor, put the quinoa,, quick oats, wheat germ, tomato, Anaheim peppers and onion and process till smooth.
Scrape into a bowl, add all the other ingredients. Cover and let sit for about 20 minutes until the Do-Pep works in the dough.
Take portions with your hand or with a spoon and drop into an oiled skillet, cook on all sides till golden brown.

Note: Sorry, I hit the wrong button and the photo turned into black and white and would not convert back. This recipe gives you a really delicious, golden brown meatless "meat" that is worth trying!


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Lentil Minestrone

Minestrone soups are absolutely delicious. They are hardy to be easten by themselves almost like a full meal, accompanied only by a salad. But you can add rice or bread also.
This minestrones is very easy to make a very tasty!

In a medium pot, cover the lentils with about 2 inches of water and bring to a boil. Bil in medium to high heat for about 5 minutes. While lentils boil, put in a blender the following:
1/4 cup Anaheim peppers, seeded and chopped
1/4 cup Red Bell peppers, seeded and chopped
1 Roma tomato, seeded and chopped
1/2 red onion, peeled and chunked
process till smooth with a little water and add to the cooking lentils.
Then, let them simmer (without adding salt) till tender (about 10 more minutes).
When lentils are beginning to get tender, (after simmering for 10 minutes)
add
1 peeled and sliced carrot
1 celery stalk, chopped
1 Tbsp. garlic powder
Salt to taste
2 Tbsp. olive oil
1 bay leaf
3 Tbsp. tomato sauce
1/2 cup squash, peeled and cubed.
Let vegetables cook int he lentils until they begin to soften.
Add
1 cup pasta of your choice (macaroni, fusilli, conchigliette, etc. It can be whole wheat or any other kind according to your preference.)
Let pasta cook till al dente.
Serve.

Serving options:

You can serve together with a crusty Peasant bread, with rice cooked separately, or as is.
Yiedl depends on size of serving portions. It can serve two to 4 people.

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Delicious Skillet Crumbles

Scrumptious and easy to make and also easy and economical, this recipe will make a marvellouos side dish for anything you have in mind for your next meal!



1 1/2 cups brown rice cooked rice

1/2 cup oats

4 slices whole wheat bread, broken into small pieces

1/2 cup all purpose flour

1 large carrot, peeled and sliced

1 stalk celery, chopped

1/2 cup Anaheim pepper chopped

1/4 cup red Bell pepper, chopped

1 medium onion, peeled and sliced

1 cup water

1 Tbsp. galic powder

2 Tbsp. sweet paprika powder

Salt to taste

1 Tsp. Italian Seasoning

1 Tsp. coriander, ground

1/2 tsp. oregano ground

1 medium size beet, peeled, chopped

2 Tbsp. olive oil plus and additional 1 Tbsp. olive oil for cooking



In the blender, put the rice, oats, the carrot, celery, the onion, beet and the chopped pepper with about 1/2 cup water and process till smooth. Scrape into a bowl and mix in the rest of the ingredients will well incorporated, adding the rest of the water little by little. Form a soft dough.

Heat a little bit of olive oil in a non-stick skillet (if you have an electric skillet, you can use it and will come out even better.) Place the soft dough in the oil and with a cooking fork, break apart into lumps, move aound as it browns, and cook in a medium heat and continue to turn until it is a golden brown.

Note: If you use an elecric skillet, set the temperature to 300º F.


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Delicious Veggie Burgers

1 cup cracked wheat, cooked
1 cup quick oats
1 cup brown rice, cooked
3 slices of whole wheat bread, crusts taken out and cut in tiny pieces
1 Roma tomato, chooped
1 medium red onion, peeled and chopped
1/2 cup Anaheim peppers, chopped
1/2 cup red Bell Peppers, chopped
1 medium size potato, peeled and chopped
1 celery stalk chopped
1 carrot, peeled, sliced
1 small raw beet, peeled and sliced
2 Tbsp. sweet paprika powder
1 Tbsp. garlic powder
1 tsp. coriander seed, ground
1 tsp. Italian Seasoning
1/4 cup gluten flour
2 Tbsp. olive oil
Salt to taste
In a blender, process celery, beet, carrot, tomato, onion, peppers and potato with a very little amount of water till smooth. Scrape into a bowl. Mix in all the rest of the ingredients until you have a soft dough.Form burgers with your hands and cook in a skillet barely "painted" with olive oil until golden brown on both sides.
Note: If you are allergic to glute flour, substitute it for 2 Tbsp. cornstarch so that your burgers willnot fall apart as you cook them.







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Eggplant "Steaks"

If you love eggplant and enjoy savory cooking, this recipe is for you!

It is very tasty and easy to prepare.

To make it, you will need:

1 medium size eggplant, peeled and sliced

1/4 cup Anaheim peppers , seeded and chopped

2 sprigs parsley

1 large potato, peeled and cubed

1 Roma tomato, chopped

1 stalk celery, sliced

1/4 cup red Bell pepper, seeded and chopped

1 tsp. garlic powder

1 med. size red onion, peeled

Salt to taste

1/2 cup breadcrumbs

2 Tbsp. sweet paprika powder

1/4 cup Vital Gluten flour

1/2 cup all purpose flour

1/2 cup brown rice cooked

1/2 tsp. ground coriander

1/4 tsp. oregano powder

In a blender, put the eggplant, parsley, peppers, potato, tomato, celery, onion and brown rice with a little bit of water and blenderize till smooth. Scrape into a bowl. Add the other ingredients and mix well. Once you have a "dough", shape into "steaks" and cook in a skillet until golden brown on both sides.

Prepare your favorite tomato sauce and serve the steaks topped with it!

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Meatless "Meat" Crumbles

This is an ideal recipe for a side dish. It goes well with so many things that listing them is almost impossible, but I will give you a few examples.
It is ideal for potatoes, rice, pasta. For layered casseroles, as a filling for pita pockets. It would be a suceesful addition to baked yams, or a wonderful filling for turnovers, empanadas or burritos.
It could be used as follows: cut in half a sweet squash. Bake it and once it is done, fill the hollow center with this delicious meat substitute, add your favorite tomato sauce recipe and serve with a good salad and something for dessert. You've got yourself a very nice and easy meal!
Here's the recipe:

2 cups of quick oats
1 1/2 cup wheat berries, cooked until they are soft, like rice (follow package directions)
1 large potato or 2 medium size potatoes
1 stalk celery
2 medium size carrots
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 Tbsp. beet powder or 1 medium size raw beet
1/2 cup walnut pieces
1 tsp. ground coriander
1/2 tsp. ground sage
1/4 ground oregano
1/4 ground rosemary

Cook the rice and the wheat berries (separately) until done. Let cool. Peel the potato and the carrots and cube them. Peel the onion and corasely chop it. Chop the peppers. Peel the beet (if not using powder), and chop it. Slice the celery. Put in the blender or food processor the onion, the beet, potato, carrots, celery stalk and process with a little wter 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 would like to add some sauce to it to make it juicier, proceed as follows: Prepare your favorite spaghetti-like tomato sauce and have it ready. As the "meat" cooks, add the sauce by the tablespoon and let the "meat" absorb it completely, then add more. As it cooks, it will absorb the flavor of the sauce and without being runny, it will not be tough but juicy.
If you enjoy this blog, share it with your vegan and vegetarian friends! Bookmark it, or even better, subscribe to it so that you will not miss out on all of the recipes.

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Zippy Potato Pancakes

These are very tasty and can be the center of a hearty breakfast or an easy, light lunch, especially handy when you have company!

Just add one of our tasty vegan meatball or sausage recipes, and a zesty salad and your're done!

This version of potato pancakes will become one of your favorites! The small gem-like pancakes are really easy to make, chewy, economical, and bursting with taste.

6 potatoes (approximately 3 per person if you will be using them for a meal)

1/2 cup all purpose flour

1 cup tofu, cubed small

1/2 cup quick oats

Salt to taste

1 Tbsp. onion powder

1 tsp. garlic powder

1/2 cup seasoned breadcrumbs (if you are a vegan, read the label, some brands have cheese)

1 cup water

Put potatoes in blender with water, tofu, quick oats and process them till smooth. Scrape into a bowl. Add the rest of the ingredients, mix well. Grease a skillet with olive oil and heat it up, when hot, drop mixture by large spoonfuls and cook till golden brown on both sides.
Variation:
If you like chives, mince 1 Tbsp. fresh chives and add to the mixture.

Times are challenging. Do you feel discouraged sometimes? "In nature itself are mesages of hope and comfort. There are flowers upon the thistles, and the thorn are covered with roses." Steps to Christ, page 10.Would you like to read this book for free? It is the second most translated book in the world andone of the most beloved books by Christians around the globe. Printed in more than seventy languages, and bringing encouragement and inspiration to men and women for generations! Read it for free online:
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