Tropical Vegan Pudding

3 cups white rice very well cooked
1 Tbsp. cornstarch
1/2 sliced raw almonds
1 cup coconut milk
1/2 cup coconut flakes
4 Tbsp. of brown sugar or agave nectar
Pinch of salt
3/4 cup soy milk or any milk alternative of your choice
1 cup crushed pineapple

Note- You can also make this pudding using brown rice. Proceed the same way.

Put the rice in a pot with the coconut milk, the almonds and the cornstarch and cook, stirring for about 10 minutes, till the cornstarch it cooked.
Drop this mixture into a blender and add the rest of the ingredients. Process till smooth. Scoop into a container that can go into the refrigerator. Refrigerate till it sets.

Variations:

1- You can layer your pudding with crushed pineapple as you scoop it into the container where you will refrigerate it.
2- You can layer it and top it with toasted coconut flakes.
3- You can layer it with homemade or commercial vegan vanilla ice cream.

Enjoy!

Bible Universe

Delicious Garden Patties

These Garden Patties are very easy to make and truly tasty. They go well as a side dish with just about anything and could be slip into buns for a quick and delicious sandwich! Serve as is or topped with your favorite sauce.

1 1/2 cups old fashioned oats
1 cup all purpose flour
3/4 cup whole wheat flour
1 large carrot
1 large tomato
1 large potato
1 stalk celery
1/2 cup sweet red and green peppers, cut into strips
1 medium onion
1 tsp. garlic powder
1/2 tsp. Italian Seasoning
3 Tbsp. cornstarch
4 Tbsp. sweet paprika powder
1/2 cup water
Salt to taste
1 1/2 Tbsp. olive oil + a little bit extra

Wash and peel the carrot and the potato. Wash the celery and the tomato, cut all of them into chunks. Wash the peppers and cut them into strips, measure 1/2 cup of both red and green.
Take half of the water and pour into a small bowl, add the oats and soak them until they are soft.
Pour th rest of the water into a blender or food processor and process the carrot, the potato, the tomato and the celery with the pepper strips until you have a smooth paste.
Scrape into a bowl and add the oats and the rest of the ingredients, mixing well until you have a soft mixture that is not runny.
Form patties, and cook in a hot skillet, barely "painted" with olive oil to prevent sticking. Turn when set and continue cooking till both sides are golden brown.

Yield: Approximately 1 dozen, depending on the size you make them.

Bible Universe

Veggie Sausages

We have noticed how much many of you love the tasty vegan sausages that come out of our kitchen, and as we come up with new recipes for them, we share them with you. These are our latest and they are totally delicious and completely vegan, enjoy!

1 cup vegetable broth (either homemade or commercial and vegan, prepared)
1 Tbsp. sweet paprika powder
1/2 cup oats
2 cups chickpeas (previously cooked or from a can, blenderized into a paste)
1 Tbsp. tomato sauce or 1 small tomato (if you use a tomato, blend it with the chickpeas)
3 Tbsp. vegan chicken style seasoning or equal parts of dried celery and parsley
1 medium sized potato, peeled
3 cups all purpose flour
3 Tbsp. water
1 Tbsp. olive oil
1 Tbsp. onion powder (or adjust to taste)
1 tsp. garlic powder (or adjust to taste)
Slat to taste
1 tsp. coriander seed powder
2 tsp. fennel powder
1/2 tsp. oregano
Additional olive oil

Process the chickpeas, the potato and the tomato (if you use it) in a blender or food processor until you have a paste. Scrape into a bowl, add all the other ingredients, mixing and incorporating well. Form the sausages and cook them till golden brown.

There are 4 ways in which you can cook these:

1- You can barely "paint" a cast iron skillet with olive oil and cook them there until brown on all sides. If you use this method, put them on paper towels as you get them out, to make sure they will not be greasy. You can also cook them without oil in a cured cast iron skillet but you must be quick, and keep them moving or they will burn!
2- You can bake them at 275º F, turning them every now and then till they are golden brown on all sides.
3- You can steam them by using a metal colander over boiling water, but you must watch them, so that the boiling water won't run out, and you have to turn them around every few minutes.
4- You can grill them in a metal container to grill vegetables, until golden brown on all sides.

Note- Actually, you can grill them together with additional veggies, such as onions, tomatoes, peppers.

Yield- Serves 3, but recipe can be easily doubled

Bible Universe: Explore!

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. . .

Tasty Cauli-croquettes

These cauli-croquettes are super tasty and make a very versatile side-kick for a variety of dishes, from plain brown rice, quinoa or millet, to mashed potatoes! You can even cut them into pieces and add them to a pasta toss or a savory burrito. Enjoy!

2 cups cauliflower thinly sliced and cut into small pieces
1 cup red bell peppers cut into strips
1 3/4 cups whole wheat flour
3 Tbsp. cornstarch
Salt to taste
1 tsp. baking powder
1/2 tsp. garlic powder
1 tsp. to 1 Tbsp. onion powder (in other words, increase the onion flavor to your liking, up to 1 full Tbsp. of onion powder if you are super onion lover)
Olive oil

In the blender, process the red bell pepper with 1 cup of water.
Scrape into a bowl and add the rest of the ingredients except the cauliflower to form a thick batter.
Add the cauliflower and mix well, Heat up a skillet barely painted with olive oil and drop the mixture
by large spoonfuls into the hot skillet. (If you don't like to use oil to cook, you could use a cured hot cast iron skillet, but you must be quick to flip them as soon as they set on one side, otherwise they will burn!)
Cook till golden brown on both sides.

Yield: 10 medium size croquettes.

Pathlights. . .Worthwhile exploring!

Vegan Potato Cakes

These were the product of a desire to make potatoes (a really beloved staple at our house) wear a different appearance and have a different taste, and it turned out to be a really tasty experiment! These cakes are quite savory and a few of them, with a nice fresh salad and a light dessert will make a delicious meal!

6 potatoes, boiled
1 1/2 cups mixed vegetables, thawed
4 Tbsp. cornstarch
Salt to taste
1/2 tsp. garlic powder
1 Tbsp. onion powder

Olive oil to taste (3 to 4 Tbsp. Use cold pressed, virgin olive oil)

Boil the potatoes, peel and mash, adding the olive oil to soften. If you don't use oil, use vegan sour cream to taste, to form a soft mash to which you will add the seasonings, salt and cornstarch, incorporating them well.
Heat a skillet barely painted with olive oil (you could also use a cast iron skillet that has been cured, but you have to watch the cakes wish a sharp eye and flip them constantly, until they are done or they will burn. Keep the stove burner on low heat if using this method!)
Take large spoonfuls of the potato mixture and press them gently into the skillet, add smaller tablespoonfuls of the thawed vegetables, press them into the potato and cover with more potato mixture. Leave until it sets and flip gently over. Continue cooking until golden brown on both sides. (About 10 minutes on each side or until golden.)

Yield: Depend on the size you make them. If you make them of a regular size, the recipe yields 6 cakes. if you make them a bit smaller, you will have more.

Walk With Me

Split Pea Steaks

These are very easy to make, tasty, economical and versatile. You can use them as a side dish to rice, mashed potatoes, baked yams, etc., but you can also use them in tasty sandwiches.
You can use them as is, or smothered in your favorite sauce. Try them today!

1 cup split peas, already cooked till soft (leaving only about 1/2 cup water)
1 1/2 cups whole wheat flour
2 Tbsp. cornstarch
2 Tbsp. wheat germ
1/3 cup sesame seeds
Salt to taste
1 small tomato, seeded and cut in chunks
1 stalk celery, well washed
2 Tbsp. onion powder (or 1 tsp. onion powder if you are not an onion lover)
1/2 tsp. garlic powder
2 Tbsp. sweet paprika powder
1/4 tsp. sage powder
1/2 tsp. coriander powder
1 tsp. olive oil

In a blender, put the celery, the tomato, the sesame seeds and the split peas with a
little bit of the water in which you cooked the split peas (about 1/2 cup water), process till smooth.

Scrape into a bowl and add the rest of the ingredients incorporating well.
Cook in a hot skillet oiled with olive oil about 12 minutes or till golden brown. Flip to the other side
and cook till golden brown.

Yield: About 1 dozen (depends on size you make them)

Heaven Hell

Tasty Vegan Skillet Crumbles

These are very tasty and easy to make and they go with just about anything you can put together!
Try them in your next meal.

1 cup brown rice cooked as per package instructions
1/2 cup millet cooked to the consistency of rice (follow package instructions)
1/2 cup quick oats
1/2 cup cracked wheat cooked to the consistency of rice (follow package instructions)
1 1/2 whole wheat flour
4 Tbsp. cornstarch
2 Tbsp. onion powder or 1/2 medium onion, sliced
Salt to taste
2 1/2 Tbsp. sweet paprika powder
1 tsp. garlic powder
1/2 tsp. coriander powder
1/4 tsp. sage powder
1 Tbsp. olive oil
1/3 cup sesame seeds
2 cups crusty bread chunks


Soak the crusty bread in a bowl with half a cup of water until mushy. If necessary, mash it until it is completely soft.
In a blender process the rice, millet, quick oats and cracked wheat with the onion (if you use onion slices), until smooth.
Scrape into the same bowl where you have the bread, mix well and add the rest of the ingredients, blending until you have
a soft dough that is neither too hard nor too mushy. If it is too stiff, add a bit of water.

Heat up a skillet with 1 Tbsp. olive oil and put all the dough in that skillet and you cook it, stirring almost constantly until
the crumbles will begin to form, continue cooking and turning until they are golden brown.

Optional:
If you want to, when the crumbles are nearly done, add onion rings, red and green sweet pepper slivers and chopped tomatoes,
and saute with the crumbles.

These crumbles are delicious with mashed potatoes and a side dish for baked yams, sweet potatoes, rice, or as a topping to
pasta!

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Everlasting Happiness

Cracked Wheat Rollies

These are so tasty it is impossible to eat just one! They make a scrumptious side dish, they are great as is or dipped into your favorite sauce or gravy. Rollies are a great meat substitute for any meal. Try them, you will become a rolly fan!

1 cup cracked wheat, well cooked according to package (to the consistency of rice)
1/2 cup quick oats
1 cup whole wheat flour
1/4 cup sesame seeds
2 Tablespoons cornstarch
1 1/2 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
1 cup water

Put cracked wheat in blender with 1/2 cup water and process till smooth.
Scrape into a bowl and add the rest of the ingredients and the rest of the water, slowly as you mix till you have a soft dough, which is neither stiff nor runny. Form the rollies by dropping a tablespoon of the dough on the palm of your hand and rolling the mixture into shape.
Drop into a greased cookie sheet and bake at 350° for 25 minutes, then turn and leave till golden brown.































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Everlasting Happiness

Vegan Cream of Carrot and Aparagus Soup

Sometimes, you have a favorite soup that you think you cannot make anymore because you are no longer on dairy. For many vegans, cream of asparagus soup is one of those. But there is always a way. This is a delicious, totally vegan version of that soup, right out of our kitchen!
We have done an asparagus soup before, but this is an entirely different recipe, creamy, smooth and delicious!

Note- It includes 2 carrots which do not take away the flavor of the asparagus but add to the richness of the flavor.

2 carrots, boiled
2 cups asparagus, chopped
2 cups soy milk
1/2 cup water
1 1/2 Tbsp. cornstarch
Salt to taste
1 tsp. onion powder
1/4 tsp. garlic powder
Optional: 1/4 cup raw cashews

Boiled carrots till soft. When carrots are ready, scoop out and put in a bowl. In the same water, boil asparagus till soft.
When ready, put in a blender the carrots, the asparagus, with whatever leftover water you have left of the boiling, plus 1 cup of
soy milk, the cornstarch, and the cashews, (if you choose to use them) and all the seasonings, blend till smooth.
Pour into a pan. Add the rest of the soy milk and cook over a low heat until it begins to boil, when the cream begins to boil, leave for ten minutes and your soup is done.

Add a crusty bread and some salad and you've got a wonderful, hearty meal!










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Everlasting Happiness

Brown Rice Soft Cream Cheese

This is a mild and delicious cream cheese, and it does not taste like rice at all!
1 1/2 cups brown rice, very well cooked
1/3 block of tofu, drained
3 tbsp. cornstarch
1/2 cup cashew pieces (raw)
Salt to taste
1/4 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. olive oil
1 cup plain soy milk
An additional 1/4 cup soy milk.

In a blender or food processor, process all ingredients, except the olive oil, till smooth and very creamy.
Scrape into a sauce pan. Cook over low heat, mixing it occasionally till it thickens and begins to leave the sides of the pot (about 15 to 20 minutes), as you mix it, add the olive oil and the other 1/4 cup soy milk.
Serve into a container and let cool before using.

This cheese is excellent over toast, with mashed potatoes or baked sweet potatoes, to top a salad pita, to smother muffins or bagels, and anything you can think of!















Bible Universe

Delicious Vegan Grain Patties or Burgers

These are delicious as is, or topped with a sauce or with sauteed onion rings and red and green peppers, as a side dish for potatoes,
baked yams or just as the filling for a hearty sandwich!

3 slices whole wheat bread
1 cup oats (quick)
1/2 cup wheat germ
1/4 cup cornmeal
1 cup whole wheat flour
1/4 cup sliced almonds (raw)
1 medium onion
1 tomato
2 Tbsp. cornstarch
Salt to taste
3 tbsp. sweet paprika powder
1 tsp. coriander, ground
1 tsp. cumin, ground
1/2 cup red and green sweet peppers strips
1/2 tsp. garlic powder
1 1/2 tbsp. olive oil
1 cup water

In a bowl, soak the bread in 1/2 cup water, adding the oats, until they are soft and mushy (but not runny.)
In a blender, process the almonds, the tomato, the onion, and the peppers with the rest of the water, until you have a paste.

Scrape into the same bowl where the bread and the oats are, incorporate the rest of the ingredients, blending well so that you will have a soft dough, not too wet, not too dry. Form patties when a large kitchen spoon and drop them into a skillet, barely "painted" with olive oil. Cook until golden brown on one side, (about 10 minutes), check to see if they are done, if not, leave them for 5 more minutes,
then, flip with a spatula, and cook on the other until golden brown.

Yield: Approx. 10 medium patties, less if you make large burgers



















Bible Universe

Vegan Veggie Steaks

These are very tasty and quite easy to make. They are also very versatile. You can have them as is, as a terrific insert for pita sandwiches, you can cut them in strips and put them in your favorite sauce to soak up moisture and serve them with pasta or as a side dish for mashed potatoes or rice, you can even cut them in strips and bread them and use them on salads! They are also wonderful with sweet potatoes! The large round veggie steaks, just as is are fabulous to wrap in a tortilla with your favorite trimmings.

Note- We made them large on purpose, to be cut into strips or inserted into a pita as is, but you can make them any size you prefer.

1 medium-sized loaf Italian bread (if your loaf is large, only use half of it)
1 1/2 cups whole wheat flour
1/2 cup quick oats
3 Tbsp. cornstarch
1 stalk celery
1 medium tomato
1 Tbsp. parsley (fresh)
Salt to taste
3 Tbsp. sweet paprika powder
1 onion
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/2 tsp. coriander powder
1/4 cup sesame seeds
1/4 cup sweet red peppers, seeded
1/4 cup green peppers, seeded preferably Anaheim
1 cup water

Cube bread and soak in half a cup of water, with the oats, in a bowl, till the mixture is very mushy. Add the cornstarch to the bread once it is soft, combining well. Meantime, process the tomato, celery, parsley, peppers, onion,
sesame seeds in a with half a cup of water till smooth. Scrape into the bowl where hte bread and the cornstarch are. Add the whole wheat flour and the seasonings. Blend well, making sure the dough is soft but not runny.

Oil a skillet with a thin coating of olive oil, drop 3 tablespoonfuls of the dough and flatten then into the shape of a pancake. Let it cook at a low heat until the tortilla-like steak forms, flip over and cook again till
it is golden brown on the other side. About 10 minutes per side. But watch it, it cooks fast!

Yield: Approx. 8 steaks of a medium size.


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Bible Universe

Soft White Cheese

This is a very easy substitute for white cheese. You can use it over toast, plop a dollop of it over a pita salad, have it with fruit and bread, even use it as a substitute for sour cream over baked potatoes! Unlike our Sweet Ricotta which has a raw and a cooked version, this one gets a little cooking but it's not that much, and the flavor is nice!

1 block tofu, drained
1/2 cup cashews, raw
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 cup water
1 tsp. nutritional yeast
Salt to taste
4 Tbsp. cornstarch

Process cashews in blender or food processor with the water and with 2 Tbsp. cornstarch until smooth.
In a bowl, mash drained tofu, allowing it to remain somewhat crumbly. Add the salt and seasonings, plus
2 Tbsp. cornstarch, mix well. Add the liquid from the blender or food processor. Mix well and cook, in a saucepan over low heat, for about 15 minutes, till cheese gets thicker. Scoop into a small baking dish and put in the freezer for about 10 minutes.
Serve!

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The Hand of Trust

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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A Courageous Attitude. . .




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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

Easy Skillet Flat Bread

This is a delicious and pretty easy to make flat bread. It goes well with soup, with pasta, with beans and a salad and with whatever you can think of!

Note- You will notice that it does not have leavening. This meant for eating fresh off the skillet!

1 cup brown rice cooked according to package directions
1/3 block tofu, drained
4 Tbsp. olive oil
Salt to taste
4 cups all purpose flour
Water

In a blender, put the tofu and the brown rice with 1/2 cup water, process till creamy. Scrape into a bowl and add the salt and the olive oil,
mixing well. Little by little, add the all purpose flour, while mixing, until you have a dough. If after adding the 4 cups of all purpose
flour, you notice that the dough is still sticky, add a little bit of flour and knead until you have a soft dough.

Put flour over a clean surface and, after cutting the dough into large chunks, roll out with a pin until you have a medium size flat bread.
Cook on a hot griddle or cast iron skillet until golden brown on both sides. If you want to cook them in the oven, set the oven to 350º F for about
15 minutes and then turn, after it has baked for 15 minutes on the other side, check to see if they are done or leave a little longer, but watch them!
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The Key to the Storehouse















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New Creamy Vegan White Cheese

Cheese substitutes always come in handy for vegans. There are so many things you can make with cheese! Here is one that is simple and mild, and which you can make yourself!

1/2 block tofu
1/2 cup raw almonds
1/4 cup sesame seeds
Salt to taste
1 Tbsp.Nutritional yeast (this is not baker's yeast but a special yeast that you can get at specialty stores and health food stores)
4 tbsp. cornstarch
1 Tbsp. lemon juice
1/2 cup soy milk (plain)
3/4 Tbsp. onion powder (1 tsp. if you like mild flavor)
1/4 tbsp garlic powder (1/2 tsp. if you like mild flavor)
Pinch turmeric

In a blender, process the almonds, sesame and the milk, adding the rest of the ingredients, till smooth, pour into a saucepan and cook over low heat till it begins to boil, moving constantly so that it will not stick to the pan, about 15 minutes.
If after 15 minutes, it is thick and cooked, scrape into a Pyrex and put in the freezer so that it will solidify. When you prepare the mixture
for the freezer, smooth the top so that it will more easily cut into slices.
This mild white cheese goes well with many dishes, it is also excellent for sandwiches.

Moving Mountains. . .

Tasty Corn Gems

These are very easy to make and just turn out delicious for a hearty breakfast or an easy lunch!

2 cups yellow cornmeal
1 can kernel corn, drained
1 tsp. anise seeds
1 cup soy milk (plain)
Salt to taste
1 tsp. olive oil
1/2 cup all purpose flour

In a blender, put the kernel corn and the milk and blend till smooth. Scrape into a bowl, mix in all the remaining ingredients,
making sure you don't have any lumps. Make sure that the mixture is not too runny nor too hard. If it needs a bit more liquid, add
more soy milk, cautiously, and blend in. Drop by the spoonful onto a hot, greased skillet or griddle and cook for 10 minutes on one side and
turn. Cook till golden brown.

Serving suggestions:

You can have them as is or topped with your favorite vegan cheese, whether white or pimento.
You can even top them with your favorite spaghetti-style sauce, if you are having them for lunch! Add a salad (if it is lunch) or some fresh fruit if it is breakfast. You can also pair them with a tofu scramble or with some of our delicious vegan sausage recipes, and you're set!

Yield: 1 dozen.

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God can Provide

Favorite Millet Patties

One of the best advertisements and endorsements of a vegan cook is when a non-vegan or a non-vegetarian loves your cooking, and exclaims that they would eat it even though they are not vegans or vegetarians! This is that type of recipe!
It is also very easy, simple and economical, and tasty to the max!

1 1/2 cups millet, cooked to the consistency of rice (please, follow package instructions)
3/4 cup quick oats
1/3 cup wheat germ
1 1/2 cups whole wheat bread crumbs (to make, simply toast your bread and pulverize it in blender or food processor)
1 Tbsp. sweet paprika powder
1 tsp. garlic powder
2 Tbsp. onion powder (1 tsp. onion powder and 1/2 tsp. garlic powder if you prefer mild flavor)
1/4 cup sesame seeds
2 tsp. coriander seeds ground
1 tsp. olive oil
1 1/4 cups water

In a bowl, mix all of your ingredients, adding water little by little, until you have a soft but firm dough. Form patties and cook in a hot griddle barely "painted" with olive oil till golden brown on both sides.

Yield: 8 medium patties, more if made smaller.
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God can Provide