Chickpea Croquettes, Green Beans, and Potato Hash

Ingredients
1 – 15 oz can organic chickpeas, drained, mashed

¼ c diced red pepper

¼ c diced celery

¼ c diced onion

1 T minced garlic

2 T minced carrot

½ c organic whole grain bread crumbs

3 T corn starch

1 jumbo egg or two large

Seasoning: old bay, salt, coarse black pepper, onion powder, Italian seasoning, fennel, cumin, ranch season, and dill

Preparation:

Sauté vegetables in oil. Mash chickpeas. It is okay to leave a few whole. Add vegetables, spices, breadcrumbs, cornstarch, and eggs.

Fry in medium hot oil on each side.  Remove and blot with paper towel. Serve with greens, potato hash, or whatever you like!

tofu chops

Prep Vegan egg…

One egg equals [1 tablespoon flax meal plus 3 tablespoons water].

Prep Tofu cutlets…

1 pack of extra firm tofu, freeze, then thaw (provide a chewy texture), press to release water

1 cup chopped celery

½ cup ground carrots

2 T minced garlic

1 T grated Parmesan cheese

2 Vegan eggs (see prep above)

Ranch seasoning mix

Salt

Cracked Pepper

Italian seasoning

1/3 cup cornstarch

Other ingredients…

Smoked Provolone

Spaghetti Sauce

3 T of cooking oil

Preheat oven to 400 degrees.

Form Patties...

1. Grind tofu and vegetables. Add seasoning, cornstarch, and vegan egg.

2. Using a ¼ cup measure scoop, level the tofu mixture into a heated oiled skillet over medium high heat. Cook until brown on each side. Repeat until you have no more mixture remaining. Place on paper towel.

3. Place a thin layer of sauce into the bottom of your baking dish. Arrange your cutlets on top of this sauce layer. Place provolone cheese on top of each cutlet. Pour sauce on top of cheese. Repeat.

4. Bake for 20 minutes covered. Then an additional 10 minutes uncovered. Enjoy.

fried ravioli

Fried Ravioli

basic ingredients:
egg roll wrappers

veggie filling

Italian cheese

flax egg

cooking oil

seasoned whole grain bread ends

water
spaghetti sauce

It’s the end of the food line in the fridge and you’re wondering what to do with the rations, left from a veggie meat loaf, bread ends, and egg roll wraps. Here’s an idea! Fried Ravioli! 

Prep:

Grind bread in food chopper. Remove and season to your desire. 

Stack, cut two egg roll wrappers with a pizza cutter into 8 equal quarters. Spoon a teaspoon of filling onto four wraps. Moisten all sides or edges with water. Moisten the remaining quarters. Form ravioli pocket with empty squares and seal. Heat your cooking oil. Dip ravioli into flax egg, and into seasoned bread crumbs. Fry until brown on both sides.

Remove from oil and place on paper towels. Sprinkle with cheese. Yum!