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

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

Delectable Broccoli Croquettes

These croquettes are very easy and super tasty! You can use them as a sidekick for potatoes, baked yams, brown rice or even chop them into a sandwich with thick slices of tomato and your favorite vegan cheese!

2 cups raw broccoli
1 cup whole wheat flour
1 cup red bell peppers (chopped)
3 Tbsp. cornstarch
1 cup tofu
1/4 cup sliced raw almonds
Salt to taste
1/2 tsp. sweet basil powder
1 tsp. onion powder (up to 1 Tbsp. if you are a great onion lover)
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
1 cup of water
Olive oil

Cut the broccoli in very small pieces. In the blender process the peppers, the tofu and the almonds with a 1 cup of water till smooth (not runny!)
Scrape into a bowl. In another bowl, mix all the dried ingredients, combining well. Incorporate into the tofu mixture, forming a thick batter and making sure there are no lumps.
Paint a skillet with olive oil and heat it up. Drop the batter into the skillet by large tablespoonfuls. Wait till set on one side before flipping.
Cook till golden brown on both sides.

Yield: 10 croquettes

Variation:
Add 1 Tbsp. Nutritional Yeast to batter.

Everlasting Happiness

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

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

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

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

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.

Come and join the fun and great taste!
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God can Provide

Mild and Delicious Homemade Skillet Sausages

These will go with just about anything! From a hearty breakfast of potato pancakes to a light lunch of mashed potatoes or rice! They are easy to make, tasty, economic and vegan, need I tell you more?


1 cup cracked wheat, cooked to the consistency of rice, reserve water
1/2 cup wheat germ
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. sage powder
1/2 tsp. coriander seeds
3 Tbsp. sweet paprika powder
Salt to taste
4 Tbsp. bread crumbs, seasoned to taste
3 Tbsp. cornstarch
2 Tbsp. all purpose flour
Water reserved from the cooking of the wheat

In a bowl, mix all ingredients, adding only enough water to form a dough. If you find it is too runny, add a little bit more cornstarch. Form sausages by dropping a tablespoon of the dough into your hand and working it into the shape of a small sausage.
Cook in a skillet barely "painted" with olive oil.

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

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God can Provide

Creamed Spit Pea Soup

There is nothing like a hearty, delicious soup in a cold day! But the day does not have to be cold to have this tasty and very easy to make treat! We love it and it is so easy to make, once you've tried it, you will make it more than once! This soup tastes different from our previous split pea recipe. Enjoy!

1 cup split peas
1 cup sweet squash, peeled and cubed
1 sprig parsley
1/4 cup chopped sweet green or red peppers or seeded Anaheim peppers
1/4 tsp. powdered coriander
Salt to taste
1 tbsp. onion powder
1/2 tsp. garlic powder
1 tbsp. olive oil
1 tbsp. sweet paprika powder
2 bay leaves
Optional: 1/2 cup soy milk to add little by little as liquid is needed
Water

Put all the ingredients in a pot with 3 cups of water over medium fire and cook, adding water every now and then, as needed, till the split peas are soft. Test by taking one with a spoon. If soft. Let cool a little bit and process in the blender till smooth. Serve with rice, mashed potatoes or baked yams as a side dish. Add a good bread and a nice salad. Delicious!

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Broken Toys

Delicious Skillet Gluten

Make Your Own Gluten

There are two ways of making gluten. One is by using gluten flour and the other one is by extracting the gluten yourself by washing.
I will show you both ways of making it, so that if you cannot find gluten flour in your locality, you can still make your own gluten.


Gluten 1-

1 cup whole wheat flour
1/4 cup all purpose flour
1/3 cup Do-Pep or gluten flour
1 tsp. garlic powder
1 tsp. onion powder
Salt to taste
1 Tbsp. sweet paprika powder
Water

In a bowl mix all the ingredients, except the water. Add water cautiously until you have a dough, that is neither too hard nor too mushy. Let rest for awhile while you prepare the cooking broth.

Broth

5 cups water
1 stalk celery
1 medium carrot, peeled and chopped
1/2 sweet pimento, seeded
Salt to taste
1 medium onion, peeled and halved
1 garlic clove, peeled

Bring broth to a boil. Cut your gluten dough in chunks, and drop them into the boiling broth. Let them cook in the broth for 30 minutes. You now have the basic gluten with which you can make a variety of meat-substitutes! You can also eat gluten simply by slicing it and sauteing it in a skillet with a bit of olive oil and lots of onions and peppers.

Here is Another Way to Prepare it-

Prepare a sauce as follows:
Pour some olive oil in a saucepan
Add a few tomato slices,
Some pimento strips
1 garlic clove
1 tsp. sweet paprika powder
Salt to taste
1/2 onion
2 Tbsp. tomato sauce or to taste (optional)
Water (not too much)

When gluten is ready, cut into smaller pieces and cook it in this sauce for about 10 minutes until it soaks up the flavors of the sauce.
Wonderful with potatoes, rice or as a filling for pita and even for a pizza!


Gluten 2-


What exactly is gluten and how to make it?

Gluten is the protein from whole wheat that results when wheat is combined with water and made into a dough, kneaded enough, until it has become elastic, place in a bowl and cover with water. Let it sit for a while (about 1 hour), then take it to your sink and begin the process of washing it, to take out all the starch and the bran in the dough.

To wash the dough, place the bowl under a small flow of water from your tap, squeeze the dough and let the water carry the starch with it as it overflows the bowl, continue to do this until the water is very much clear and you are left with a smaller sized, spongy, somewhat graying ball,
which is the called gluten.Then, you cook it in a seasoned broth to prepare it.

This protein is the base for many packaged and frozen meat substitutes in the market. Learning to make it can be an economical and convenient thing for you.
Even if you purchase meat substitutes, you may want to learn to prepare your own gluten, which you can season to your taste, or you might want to learn the technique on how to make it just in case you run out of what you usually have.

Gluten can be flavored your own way, or you can use vegan seasonings to give it the flavor of chicken, fish, beef, turkey, etc.

You can flatten it for steaks, cut into chunks, grind it for hamburger and use it many other ways.
You can experiment by starting with the basic recipes that we suggest, and add to them the personal twists you want. Learning to make your own gluten can give a boost to your grocery bill, it can liberate your culinary creativity and it can also be very practical for you.

Not recommended for those who are allergic to gluten!

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Broken Toys

Sweet "Ricotta"

Sometimes you just want something easy to spread on your toast and top it with jelly in the morning. This is just perfect! You can also use it to top fruit salads.

1 block tofu, drained and mashed with a fork
3/4 cup almonds
6 to 8 pitted dates
1/2 cup water or less
Pinch salt

Put all the ingredients in a blender, except tofu, adding water conservatively, only to insure the movement of the blender blades, and process till smooth. Scrape into bowl and mix the tofu in. Use as is.
If you would like your ricotta to be less sweet, add salt to taste and reduce the number of dates to just two.

Sweet Ricotta 2 (cooked)
1 block tofu, drained and mashed with a fork
3/4 cup almonds
6 to 8 pitted dates
1/2 cup water or less
Pinch salt
1/2 cup soy milk
1 1/2 Tbsp. cornstarch

Put all the ingredients in a blender, except tofu, adding water conservatively, only to insure the movement of the blender blades, and process till smooth. Scrape into bowl and mix the tofu in. Cook over medium heat for approximately 10 minutes. Let cool. Ready to use!


Ricotta

1 block tofu, drained and mashed with a fork
3/4 cup almonds
Salt to taste
1/2 cup soy milk
1 1/2 Tbsp. cornstarch
1 tsp. lemon juice (optional)

Mash tofu with a fork, mix in the rest of the ingredients. Cook over medium heat for about 10 minutes.

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Are You Troubled and Confused?

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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Amazing Facts