Vegan Zucchini "Steaks"

We had these yesterday for lunch with potatoes and they were absolutely scrumptious!
The great thing about them is that you can prepare them as a side dish to go with baked yams, mashed potatoes, brown rice or whatever you're having, or you can stick them into sandwiches! You can top them with your favorite spaghetti-style sauce or even with a gravy and they will have another whole set of possibilities. Try them, they are superb!
1 large zucchini, washed
3/4 cup whole wheat flour
2 Tbsp. cornstarch
3 Tbsp. sesame seeds
Salt to taste
1 Tbsp. sweet paprika powder
1 tsp. onion powder (or 1 medium onion, grated)
1/2 tsp. garlic powder
1/4 cup wheat germ
1/2 tsp. coriander (powder)
1 cup tofu, drained and mashed

Chop zucchini and put together with tofu and sesame seeds, add onion, if not using onion powder, with 1/2 cup water. Process till smooth. Scrape into a bowl and add all the rest of the ingredients, adding well.
Warm a skillet barely "painted" with olive oil. Drop mixture into the skillet by large tablespoonfuls and shape into steaks, making them about 4 inches long and about 1/8 inch thick. When you have cooked for 5 minutes, turn with a spatula. Keep cooking and flipping till they are golden brown.


Yield: 7 large steaks (you can double recipe if you want more)




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Savory Cereal Patties

1 cup brown rice, cooked (could be leftovers)
1 cup millet cooked (follow package directions)
1 cup quick oats
3 Tbsp. cornstarch
1/2 cup wheat germ
Salt to taste
1 stalk celery
1 tomato (medium)
1/2 tsp. coriander seed (powdered)
1/2 tsp. marjoram
1 Tbsp. olive oil
1/2 tsp. garlic powder
1 tsp. onion powder (up to 1 Tbsp. onion powder, if you are an onion lover)
2 Tbsp. sweet paprika powder
2 Tbsp. while wheat flour

In a blender, with a little water, process the tomato and the celery stalk till smooth.
Scrape into a bowl and add all the rest of the ingredients, blending well and avoiding lumps.
Form patties and cook in a hook skillet barely "painted" with olive oil till golden brown on both sides.

Yield: About 1 dozen (depending on how big you make them.)


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The Key to the Storehouse

New Quick and Easy Zuchini Croquettes

Zucchini are favorites around our home, so often, we come up with new ways to make them, and wanted to share this one with you. They are easy and very tasty!
If you are a zucchini lover, you've gotta make these!


2 medium zucchini cut in small cubes
1/2 block tofu, drained
1 1/2 cups water
1 cup all purpose flour
Salt to taste
1 tbsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. sweet paprika powder
1 tsp. turmeric
1 1/2 Tbsp. cornstarch

Put tofu in blender with the flour and cornstarch and the water, process till smooth.
Pour into a bowl. Add all the other ingredients. Make sure the batter is neither too thick and lumpy
nor too runny. Drop by large spoonfuls into a hot griddle barely "painted" with olive oil.
Cook about 15 minutesor until golden brown on eachr side.

Yield about 6 or 7. More if made smaller.

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Bible Universe

New Tasty Meat Strips

Here is yet another tasty alternative for your menu!


1 1/2 cups brown rice (can be leftovers)
1 cup oats
1/2 cup whole wheat flour
1/2 cup cornstarch
Salt to taste
2 Tbsp, onion powder
2 Tbsp. sweet paprika powder
1 tsp. garlic powder
1/2 of a small beet, peeled and cubed
1 stalk celery, washed and sliced
1/2 tsp. cumin
1/4 tsp. sage
1/2 tsp. Italian Seasoning
Enough water to make a dough, starting with 1/2 cup

In a blender, process celery and beet with a little bit of water till smooth. Scrape into a bowl.
Mix in all the ingredients, adding water little by little while combining, until you have a soft dough that is not runny.
With clean hands, form patties and in an oiled cookie sheet, bake them till golden brown at 350 degrees F.
Meanwhile, prepare your favorite spaghetti-style tomato sauce (if you make your own barbecue sauce, you can use that too). When the meatless meaties are done in the oven and the sauce is ready, you take them out of the oven, slice them into thick chunks and throw them into the sauce, let them absorb the flavor of the sauce for about ten minutes.
Add as a side dish to mashed potatoes, baked yams, brown rice, you name it!

Serves 4

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White Beans Minestra---2

Minestras are hearty, delicious Italian soups. White bean minestras are very savory and really quite easy to make. Here is another way in qhich you can make one.

3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
1 cup pumpkin, cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 stalks celery, washed and sliced
3 carrots, peeled and sliced thick
2 cups canned tomatoes, chopped
1 large onion, peeled and cut in half
1 Tbsp. sweet paprika powder
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil
1 Tbsp. vegan chicken style seasoning (optional)
1 cup pasta of your choice (penne, mostaccioli, etc.)

In a pot, place all the ingredients except the pasta and the cabbage. Cover the ingredients with water and cook them till the vegetables begin to get soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, your minestra is done!

Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.

Serves 4

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White Beans Minestra

A minestra is an Italian soup. This one is a variation of a minestra which is served at our house and enjoyed very much. It is easy tomake and very, very tasty.
Bean soups are very hearty and nutritious, they are wonderful in cool weather!

3 cups white beans or cannellini beans already cooked
1 cup sweet yellow squash or Butternut squash, peeled and cubed
5 potatoes, peeled and cubed
1 1/2 cups raw cabbage, coarsely chopped
3 carrots, peeled and sliced thick
2 celery stalks, washed and sliced
1/2 cup tomato sauce
1 large onion, peeled and cut in half
1 tsp. turmeric
Salt to taste
3 cloves garlic, peeled
1 tsp. Italian Seasoning
1/4 tsp. sweet basil
1/4 tsp. ground coriander
2 Tbsp. olive oil

1 cup pasta of your choice (penne, mostaccioli, etc.)

In a pot, put all the ingredients except the pasta and the cabbage. Cover ingredients with water and
cook till the vegetables begin to be soft. Add the pasta. When the pasta begins to be al dente, add the cabbage and cook about
ten more minutes, making sure there is plenty of liquid left for it to absorb the flavors of the minestra. After the cabbage is soft, the minestra is done!

Serve with a crusty Peasant bread or with brown rice and a good salad of your choice.

Serves 4

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Rice and Beans

This is a very simple but absolutely delicious way of preparing rice! This dish is very popular in the Caribbean and traditional in many of the islands where it is prepared in an endless variety of ways! Here is a very easy way of making it:

2 cups brown rice 1 can Pinto beans or preferred kind of beans

1 medium onion (peeled)

1/2 cup green sweet pepper, chopped

1/4 cup sweet red pepper, chopped

Salt to taste

3/4 cup tomato sauce

3 Tbsp. sweet paprika powder

1 Tbsp. garlic powder

1 cilantro sprig

1/2 Tbsp. italian Seasoning (mix of sweet basil, oregano, sage in equal parts)

3 Tbsp. olive oil

3 1/2 cups water (to cook rice, or amount recommended in package)

Cook brown rice following package directions. When rice is almost done, add the beans and all the seasonings and oil. Mix thoroughly, and let simmer covered, over low heat, until the rice has absorbed all the liquid. If a little bit of more water is needed, add it, and let it cook until done.

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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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More Vegan Omelettes!

Since omelettes have been so popular, here are two new recipes for you! These are very tasty, easy to make and go with a lot of different dishes, from breakfast potatoes, to dinner baked sweet potatoes! It is also a nutritious and economical recipe.

1/2 block tofu (regular, drained)
1/2 cup all purpose flour
1 tsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
Salt to taste
1 cup cooked peas
1/2 cup slivered red sweet peppers

Make a batter in the blender by processing all the ingredients except the peas. When you are ready to cook the omelettes, grease a skillet with olive oil and drop a generous amount of the batter into it, add some of the peas and some of the peppers, let it set, and then, add more batter to top the stuffing and conceal it into the omelette, let it set a bit, then flip to the other side, let it set and then just cook both sides until golden.

Serves 2 if large omelettes are made, 4 if you make them gem-style.

Another way of making them is to prepare one of our recipes of patties, once the patties are made, crumble them, and use them to stuff the omelettes! You can also add little slivers of tomato to it or finely diced onions if you like! This is what they look like:

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Sauced Up Tofu

A lot of vegans don't like tofu because they don't like how it tastes. But tofu is just a sponge for flavor! You can make it taste like anything you want!
This is a very easy way of preparing it that will teach you its potential. It is a protein-rich, easy side dish that you can serve with just about anything from rice to baked yams, to potatoes!

1/2 block tofu
3 Tbsp. tomato sauce
Salt to taste
3/4 cup water
1/4 cup of green and red Bell peppers, chopped
1 Tbsp. sweet paprika powder
1/2 tsp. italian Seasoning
2 Tbsp. olive oil
1 tsp. onion powder or a small onion, sliced
1/2 tsp. garlic powder or 1 clove garlic mashed

Put all ingredients in a skillet and cook for about 10 minutes or until you have a nice sauce and the tofu has absorbed the seasonings.

Born in Bethlehem

Easy Delicious Vegan Roast

During the Holidays you will have company and family to enjoy quality time with them. You don't want to be spending all your time int he kitchen! Here's a wonderful roast you can make that will freeze well and will free up your time to enjoy with friends and family!

2 cups brown rice already cooked (could be leftovers)
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup green sweet peppers, chopped
1 carrot, peeled and sliced
1 stalk celery, washed and sliced
1 medium size raw beet, peeled and cubed
1 large onion, peeled and chopped
1 potato, peeled and cubed
1 cup whole wheat bread crumbs (you can make your own by toasting whole wheat bread and pulverizing it in the blender or food processor) or 2 cups of whole wheat bread crumbled
1 cup tofu, drained and cubed
Salt to taste
2 Tbsp. olive oil
2 Tbsp. minced fresh parsley
1 tsp. sweet basil
1/4 tsp. rosemary
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 tsp. sweet paprika powder
1 tsp. finely grated lemon zest (optional)
2 Tbsp. sliced pimento-stuffed olives
3 Tbsp. nutritional yeast (not bakers yeast but a special flavoring and nutritional yeast you find in health food and specialty stores)
3 Tbsp. wheat germ
% Tbsp. cornstarch
1 1/2 cup of water

In a food processor or blender, process onion, potato, carrot, beet, celery, peppers, sunflower seeds and tofu with a little water till smooth. Scrape into a bowl. In a separate bowl, mix all dry ingredients well and incorporate into the wet mixture. Combine thoroughly. Scrape into a greased baking dish and bake at
350ºF for 40 minutes or so. It must be golden brown on top. If after 40 minutes your oven has not produced a golden soft crust, leave it a few minutes more, watching it carefully.

You just have to add your favorite main dish, like mashed potatoes, baked yams, a rice of some sort or anything you like, even pasta.
A nice green salad and a quick dessert and you're set!

Hope you enjoy it!

Born in Bethlehem

Banana Ambrosia Baked Pudding

2 apples,peeled and cubed small
2 ripe bananas, mashed
1 cup brown rice, cooked without salt
1/2 cup Old Fashioned oats
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup raisins
1 cup unsalted crackers pulverized
1 1/4 cup all purpose flour
2 cups soy milk or more if needed

Process rice and oats in blender with milk to turn them into a cream. Scrape into bowl. Add all the other ingredients, mixing well.
Turn into a soft sough, not too dense, but not runny either. If you need to, add a bit mroe soy milk but consistency of soft dough must be preserved!put in a greased baking dish. Bake 350º F until top is golden, about 45 minutes.


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Baked Fruity Pudding

The previous recipes of baked puddings have been very popular. So new delicious baked puddings will be shared. This one is absolutely delicious and goo for you too, for a change!
You can use it as a substitute for bread for breakfast, for a light dinner, or even as a wholesome dessert. Very easy recipe and it turns out wonderful!


2 apples, peeled and cubed small
1/2 cup pineapple, frozen in chunks
1/4 cup walnuts
1/4 cup almonds, sliced
1/2 cup raisins
1/2 cup brown sugar
Salt to taste (1/2 tsp. salt)
2 cups soy milk
2 cup unsalted crackers pulverized
1 1/2 cups all purpose flour
1/2 cup water (if needed)


Mix all ingredients in a bowl and turn into a bowl, if it is too thick, add a little bit of water (don't make it too runny!)
Put mixture into a greased baking dish. Bake at 350º F until top is golden, about 45 minutes.

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Double Omelette Stuffed with Vegan Cheese

This one is really delicious! It is almost a whole meal in itself (it fills you up fast!)


Double the following recipe for the basic omelette:

1/2 block tofu (regular, drained)
1/2 cup all purpose flour
1 tsp. garlic powder
1 Tbsp. onion powder
1 tsp. turmeric
Salt to taste
Vegan cheese of your choice or a recipe of your favorite melty pimento cheese

Make a batter in the blender by processing all the ingredients except the cheese. When you are ready to cook the omelettes, proceed as follows: pour into your hot skillet sufficient batter to make 1 omelet, let it set well, then flip it over, put the cheese on top and cover with more batter,let set, flip over and cook till golden on both sides.

Variations:
When you add the cheese, you can also add a small amount of stuffing of your choice:
1. Slices of olives
2. Pimento slivers
3. Diced onions
4. Diced tomatoes

5. A spattering of corn kernels

6. Tender pieces of asparagus shoots

7. Your own idea.



Add your favorite salad, a crusty and delicious bread, and you're set!

Variation: These omelettes can be made in a variety of ways. If you have time and would like to make them for breakfast, you can stuff them with sliced fruit (thin slices of peach for example) and top them with applesauce or jelly! Use your imagination, the sky is the limit!

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Savory Vegan "Meatlets"

These are very easy to make and very tasty! Once you have them made, you can drop them into sauce, smother them with gravy, whatever! They go well with rice, potatoes, almost anything, and slice well into pitas, burritos and buns.

1 1/2 cup Old Fashioned oats
1/2 cup all purpose flour
1 cup whole wheat bread crumbs (make your own by lightly toasting bread and crumbling it in food processor or blender)
1/2 cup gluten flour or Do-Pep (available in health food stores and specialty stores)
1 medium beet, peeled and cubed
1 medium red onion, peeled and cut in chunks
1/2 cup red Bell pepper and Anaheim peppers seeded and cut in strips
1 large raw potato, peeled and cubed
1 Roma or Plum tomato, seeded and chopped
Salt to taste
2 Tbsp. sweet paprika powder
1 tsp. garlic powder
2 Tbsp. olive oil
1 tsp. Italian Seasoning

Put Old Fashioned oats in a bowl, cover with 1/2 cup water and let rest till soft.
In a blender, put the tomato, potato, onion, beet with 1/2 cup water and process till smooth. Scrape into a bowl. Add softened oats and all the ingredients except the gluten flour or Do-Pep.
Add Do-Pep. Mix well and let rest until the dough is elastic. Form "meatlets".
Heat a skillet with 2 Tbsp. olive oil. Cook till golden brown.

Done!

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Banana Pudding

4 very ripe bananas (still healthy)
1 1/2 cups all purpose flour
3 Tbsp. brown sugar
1/4 cup raisins
1/4 cup nuts
1/4 cup almonds, raw, sliced
1/4 tsp. salt
1 medium size apple, peeled and cubed
1/2 cup pineapple chunks
1 cup soy milk, more if needed
1/4 cup dates, chopped finely (optional)

In a bowl, mix all ingredients. Grease a baking dish lightly. Scrape mixute inot baking dish and bake at 350º F
for 50 minutes or until top is golden brown.
Really delicious!

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When I Was An Atheist

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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Easy Herbed Vegan Cutlets

These homemade cutlets are economical, easy and scruptious!
You will enjoy them as a side dish for just about anything.

1 cup cooked brown rice
1 1/2 cups oats
1/2 cup all purpose flour
1 cup soy flour
1 red onion, peeled and chopped
1 tbsp. garlic powder
1 tsp. ground coriander
1/4 tsp. sage
1/4 tsp. rosemary, crushed
1/4 tsp. thyme
2 tbsp. sweet paprika powder
juice of half a lemon
1/8 tsp. finely grated lemon rind
1 large carrot, peeled and sliced
1 stalk celery chopped
1 tsp. brown sugar
1 cup water
Salt to taste
2 Tbsp. olive oil

In the blender, process the rice,onion,celery,and carrot, wivh 1/2 cup water and process till smooth. Scrape into a bowl. Add the rest of the ingredients and mix well, avoiding lumps, adding the rest of the water little by little as you combine.
Form a soft dough. Make sure the dough is neither runny nor stiff. Form into small "cutlets"
Cook in a non-stick skillet (better if electric-- at 300 degrees F) until golden on all sides. Serve as is or topped with your favorite gravy or sauce.





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Seasoned Tofu Bites

Take 1 block tofu strain all water, cut the tofu block in long slices and then in half.
Lay all the pieces in a plate, then sprinkle the pieces evenly with
Onion powder, garlic powder and salt. Let rest for about 20 minutes.
Then, "paint" with olive oil a skillet and place tofu pieces in the
hot skillet and brown on both sides. Really nice side dish!
Note: If you use an electric skillet, set temperature at
300º F.


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Baked Rice Pudding

This is a delicious baked bread pudding which is a favorite at home for breakfast. It is easy to make, nutritious and quick.

2 cups brown rice cooked
1/2 cup raisins
1 apple, peeled and chopped thinly
1/4 cup shredded coconut
1/2 cup pineapple tidbits
1/4 cup walunt pieces
1/4 cup sliced almonds
3 Tbsp. brown sugar
1/4 tsp. salt or to taste
2 cups soy milk

In a bowl, mix all your ingredients, and scoop into a baking dish.
Bake at 350º F until the pudding is set (about 40 minutes).

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