Spur-of-the-Moment Tasty Strips

Strips are a popular addition to meals around our home, so they are made with a certain frequency and in many ways. We have already shared some of them with you and here is a new version of them which we hope you will enjoy! These would also make a tasty and easy addition to your Holiday table.

1 cup crooked brown rice
1/2 cup millet cooked to the consistency of rice (please, see package)
1/2 cup quick oats
1 1/4 cups whole wheat flour
3 Tbsp. cornstarch
1/4 cup gluten flour (this ingredient is just for consistency, if you are allergic to gluten, substitute 2 Tbsp. soy flour, and make sure the dough is not too wet.)
1 large red onion, peeled and chopped
1/2 cup minced parsley
1 tsp. sweet basil
1/8 tsp. thyme
1 tsp. sage
3 Tbsp. sweet paprika powder
1 Tbsp. olive oil
Salt to taste
1/4 cup bread crumbs
1/2 cup sweet green peppers, cut into strips
1 tomato, seeded and chopped
1 raw potato, peeled and cubed
1/2 cup water

Put all ingredients in a blender, except the oats and the gluten flour or soy flour, process till smooth.
Scrape into a bowl and add the oats and gluten flour or soy flour, mixing well. The dough should be thick, not runny.
Form patties and cook in an oiled skillet, but not frying it, until golden on both
sides, about 15 minutes each side, making sure it is well cooked so that you can cut it in strips, if desired.

You can serve as is topped with sauce, or cut into strips and top with sauce.

Serves 3

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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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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!

Amazing Wonders of Creation

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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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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Easy and Delicious Meat Substitute!

This is an easy and very flavorful recipe which can help you substitute meat. You can use it the way in which it is explained in the recipe, or you can turn it into meatballs or patties. You can also roll pieces of it in your hands and turn them into small links!
Note: If you would want to drop these into a sauce or into a minestrone, for example, let the dough rest a little longer so that it will "harden" more. That the sausages or meatballs won't fall apart int he liquid. You can also prepare them separately and toss them in right before serving.

3 or 4 slices of whole wheat bread, crusts removed
1/2 cup cracked wheat (cooked as if it was rice, for at least 30 minutes --without salt)
3/4 cup Vital Gluten Flour (you can find it in specialty stores or health food stores)
1/2 cup millet (also cooked until it opens and it's soft--follw package instructions. Do not add salt)
1/2 cup quick oats
1 medium red onion, peeled and sliced
1/2 cup walnuts in pieces (chopped small but not pulverized)
1 small raw beet, peeled and chopped
Salt to taste
2 Tbsp. extra virgin olive oil
2 Tbsp. sweet paprika powder
1 Tbsp. garlic powder or 2 cloves garlic, peeled and mashed in a mortar
1 Tbsp. coriander seed (ground)
1/4 tsp. oregano, crushed
1/4 tsp. sweet basil, crushed
1/4 tsp. rosemary leaf, pulverized

In a bowl, put the quick oats and the bread in a little bit of water and let them rest till soft. Meanwhile, put the onion, the beet and the garlic (if using cloves)in a blender with very little water and process till smooth. Scrape into a bowl. Add the rest of the ingredients and combine well, adding 1/2 cup of water as well as the Vital Gluten Flour little by little as you combine, making sure everything is well incorporated. Don't let the mixture get runny nor mushy!
Let the mixture rest 10 minutes, longer if you want it firmer. Form a doft dough as in the photo. Take portions of it with your hand and form them in any shape you like (steak, meatball, sausage, patty) or just put a lump of the dough in a hot, olive-oil-greased skillet and cook it, breaking it apart with a cooking spoon or fork as it browns, turning it and moving it until it cooks on all sides (do not add water!)witout letting it burn.
Serve with rice, mashed potatoes, baked yams, anything you would like!


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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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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.
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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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