Food

Food for Life – Granola and Roast

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Recipe – Granola

Submitted by Barbara Bender

In a large bowl, place the following ingredients:

8 cups rolled oats

1 cup coconut

1 cup chopped pecans

1/3 cup sesame seeds

In a separate bowl combine the following:

1 cup oil

1 cup honey

1/3 cup water

1 teaspoon salt

1 teaspoon vanilla

Mix the wet and dry ingredients together. Spread in a large cake pan (17 x 20). Bake for 2 hours at 250 degrees, stirring two or three times during the baking process, until oatmeal is golden brown. If the granola mixture is quite thick, it may require a few more minutes of baking time to turn it golden brown.

Cool and enjoy with Sun Soy, juice, or berries. Dates, raisins, or other dried fruit may be chopped and added to the granola after it has cooled, if you like.

Raw granola can be made into a cookie by adding enough flour and water to be cookie-dough consistency and baking at 350 degrees until golden brown.

Recipe – Roast

Submitted by Teresa Grosboll

1 pound tofu, crumbled

1 1/2 cans Vegeburger

6 slices wheat bread, crumbled

2/3 cup soy sauce

2/3–1 cup nutritional yeast

1/3 cup olive oil

1/2 cup finely chopped fresh parsley

1 teaspoon sage

1 teaspoon Italian seasoning

1/2 teaspoon celery salt

1 1/2 teaspoon salt

Sauté the following ingredients in olive oil, and add to other ingredients in large bowl:

2 1/2 medium onions, chopped

1/2 green pepper, chopped

1 stalk celery, chopped

8 cloves garlic, minced

Mix all. Put in oiled casserole dish. Bake at 350 degrees for 1 hour. Top with marinara sauce.

Food For Life – Curry Stew & Golden Waffles

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Golden Waffles

Submitted by Janet Headrick

2 cups water, soy milk or nut milk

2 cups rolled oats

2 Tablespoons whole wheat flour

2 Tablespoons sesame seeds

Blend well in blender then bake in waffle iron 8–10 minutes. Add water to thin the batter as it sets. Good made ahead and frozen in baggies. Warm in toaster or microwave straight from the freezer.

Malaysian Curry Stew

Submitted by Martin Bernar

1 small onion

¼ cup curry powder

1 can coconut milk

Vegetables of your choice, diced, such as:

3–4 celery stalks, 2 potatoes, 1–2 tomatoes, 1 bell pepper, okra, etc.

2 Tablespoons McKay’s Chicken Seasoning or 1 Tablespoon salt

Honey to taste. If your curry is too spicy hot, add more honey.

Sauté onion in a small amount of oil in a 5–6 quart pot. Add ¼ cup curry powder and mix well. Fill the pot up to two-thirds full with water and bring to a boil. When water is boiling, add vegetables in order of their cooking time, i.e., potatoes first, celery, etc. However, add tomatoes with the potatoes as they give flavor to the stew. When you add the last vegetables, also add the rest of the ingredients: the coconut milk, chicken seasoning, and honey. You may add more curry powder depending on your taste. Cook until vegetables are done.

You can make curry sauce (as served in Thai restaurants) using this stew.

Mix ¼ cup of cornstarch with ½ cup of water, pour into the stew and cook for 2 minutes.

The stew will thicken, and you have sauce that can be served over rice.

Food for Life – Oatmeal Burgers

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“Let several families living in a city or village unite and leave the occupations which have taxed them physically and mentally, and make an excursion into the country, to the side of a fine lake, or to a nice grove, where the scenery of nature is beautiful. They should provide themselves with plain, hygienic food, the very best fruits and grains, and spread their table under the shade of some tree or under the canopy of heaven. The ride, the exercise, and the scenery will quicken the appetite, and they can enjoy a repast which kings might envy.” Counsels on Diet and Foods, 86, 87.

Recipes

Oatmeal Burgers

3 cups rolled oats 

3 cups water 

1/4 cup Braggs Liquid Aminos 

1/2 cup sunflower seeds

1 medium onion, chopped

1 4 oz can mushrooms

1/2 cup olives, sliced

Combine the rolled oats, water and Braggs Liquid Aminos; cook for five minutes. Add other ingredients and mix well. Form patties and place on cookie sheet sprayed with Pam. Bake at 350 degrees for 30 minutes, turning after 15 minutes. 12–15 burgers.

Ketchup

2 teaspoons onion powder

1 teaspoon garlic powder

1/3 cup lemon juice

2 cups tomato purée

1 cup tomato paste

1 teaspoon salt

1 teaspoon paprika

1/8 teaspoon cumin

1/2 teaspoon sweet basil

1/4–1/3 cup water

Mix all ingredients in saucepan, stirring well. Bring to a boil and simmer 10 minutes.

Mustard

1 teaspoon turmeric

1/2 teaspoon onion powder

1–2 Tablespoons lemon juice

1/2 cup soy mayonnaise

Dash parsley, chopped or dried

Dash garlic salt

Dash paprika

Stir all ingredients together until mixed well.

Lemonaise

1 cup water

1/3 cup Soyagen

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon dill weed

2/3 cup olive oil (May vary, the more oil the thicker the product.)

1–3 Tablespoons lemon juice (Depending on your taste.)

Place water and all dry ingredients in the blender and blend until smooth. Add oil slowly. When blended, add lemon juice. Let set in blender a minute then store in a covered container. Keep refrigerated.

Food for Life – Tofu Cheese Cake and Peanut Butter Carob Pie

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“Plain, simple pie may serve as dessert, but when one eats two or three pieces merely to gratify an inordinate appetite, he unfits himself for the service of God.” Counsels on Diet and Foods, 333.

Recipe – Tofu Cheese Cake

2 Tablespoons unflavored Emes Kosher-Jel

½ cup pineapple juice

Blend together to dissolve gelatin.

2 Tablespoons lemon juice

¼ cup oil

½ cup honey

¾ teaspoon salt

2 Tablespoons vanilla

½ teaspoon coriander

1 pound mashed tofu

Combine in blender and blend till smooth. Fill two crumb-crust pie shells and bake at 350 degrees about 30-40 minutes, until edges are lightly browned and middle is firm. Chill until ready to serve. Top with your favorite fruit topping.

Recipe – Peanut Butter Carob Pie

1 ½ cups water

2 cups carob chips

pinch of salt

½ cup soy milk powder

1 teaspoon vanilla

½-1 cup peanut butter

Blend all ingredients, except peanut butter, until smooth (about two minutes). Add peanut butter while still blending, until mixture thickens. May add more peanut butter if needed to reach desired consistency. Pour into prepared pie shell. Freeze until ready to serve.

Food for Life – Walnut Burger Mix & Taco filling

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Submitted by Anna Schultz

Recipe – Walnut Burger Mix

4 1/2 cups water

1 cup walnuts

2 cups bulgur* wheat

1/2 cup dried onion flakes

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Blend 2 cups of the water and the walnuts in blender until thoroughly blended and no nut pieces remain. Then add to the remaining water, along with bulgur and seasonings, in a pan and simmer, covered, for 20 minutes. Empty out onto nonstick cookie sheets in thin layers and bake at 200 degrees for 4 hours, stirring once each hour, or bake overnight at 150 degrees without stirring. Store in airtight container and freeze. Makes about 8 cups of walnut burger.

*A nutritious staple in the Middle East, bulgur wheat consists of wheat kernels that have been steamed, dried and crushed. It is often confused with but is not exactly the same as cracked wheat. Bulgur (also called birghil, bulgar, burghal, burghul, and bulghur) has a tender, chewy texture and comes in coarse, medium and fine grinds.

Recipe – Walnut Burger Taco Filling

4 green onions, chopped

2 small green peppers, chopped 

3 garlic cloves, chopped 

8 cherry tomatoes, halved (or small, ripe tomatoes diced) 

2 cups walnut burger mix

1 8-oz can tomato sauce

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon salt

Sauté onions, peppers and garlic in 2 Tablespoons of oil until soft. Add remaining ingredients and simmer together for 15 minutes or until tender. More liquid may be needed to rehydrate the burger mix. May add other seasonings as desired. Serve taco filling on heated taco shells. Makes about 8–10 tacos.

“Nature has been abused, her efforts crippled by wrong habits and indulgence in sinful luxuries, until taste and appetite are alike perverted. It is unnatural to have a craving for flesh-meats. It was not thus in the beginning. The appetite for meat has been made and educated by man. Our Creator has furnished us, in vegetables, grain, and fruits, all the elements of nutrition necessary to health and strength. Flesh-meats composed no part of the food of Adam and Eve before their fall. If fruits, vegetables and grains are not sufficient to meet the wants of man, then the Creator made a mistake in providing for Adam.” Signs of the Times, January 6, 1876.

Food for Life – Marinated Breast of Tofu

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Recipe

For chicken-like sandwiches, stir-fries, salads, roasts, and for use in many other dishes.

1 1/2–2 pounds extra-firm tofu

1 1/2 cups water

1/4 cup soy sauce or Bragg’s Liquid Aminos

3 Tablespoons nutritional yeast flakes

2 teaspoons crumbled, dried sage leaves or ground sage

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

Prepare marinade by combining water, soy sauce, nutritional yeast flakes, and spices in a 2-quart bowl. Instead of all or some of the traditional “poultry seasonings” (thyme, sage, etc.), you may use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much cayenne to the marinade as you like.

Cut tofu into quarter-inch thick slices. Marinate for a few hours, or for as long as two weeks, in the refrigerator. Turn the slices and spoon the marinade over the tofu from time to time, or store in a tightly-sealed container and occasionally shake it.

To use tofu, remove from marinade, bread with Italian-style bread crumbs, and pan-fry as many slices as you need in a nonstick pan, over medium heat, until browned on both sides. Use immediately or cool on racks. For future quick use, separate cooked slices with pieces of waxed paper for easy removal of just a few slices at a time, and place in an air-tight container. Will keep in the refrigerator for several days or may be frozen for several weeks.

Food for Life – Black Bean Casserole and Pumpkin Pie

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“Eat simple, wholesome food, and eat it with thanksgiving. God will cooperate with you in preserving your health if you eat with care, refusing to put unnecessary burdens on the stomach. God has graciously made the path of nature sure and safe, wide enough for all who will walk in it. He has given for our sustenance the wholesome and health-giving productions of the earth.” Manuscript Releases, vol. 20, 329.

Pumpkin Pie

3/4 pound firm tofu 

1 16-oz can pumpkin or 2 cups fresh-cooked pumpkin, pureed

1 teaspoon salt

1 cup Sucanat or brown sugar

3/4 teaspoon ginger powder

2 Tablespoons oil

1 1/2 teaspoon cinnamon*

1/2 teaspoon nutmeg (optional)

1 unbaked 9″ pie shell

Preheat oven to 350 degrees f. Blend all ingredients in a food processor until very well mixed. Pour into the pie shell, and bake for 1 hour, or until cracks start to appear in the filling. Chill for at least 2–3 hours before serving.

*May substitute 1 teaspoon coriander, 1/4 teaspoon cardamom.

Black Bean Casserole

1 pound black beans 

1 1/2 cups red onion, chopped 

2 cloves garlic, minced 

3 stalks celery, chopped 

2 carrots, chopped 

1 teaspoon salt

2 bay leaves

1/4 teaspoon dried oregano

1 Tablespoon chopped fresh parsley

4 Tablespoons olive oil

Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover. Add red onion, garlic, celery, carrots, salt, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer, covered, over low heat for 2 hours. Stir occasionally. Preheat oven to 350 degrees f. Remove bay leaves and place bean mixture into a 3-quart casserole pan. Stir in olive oil. Mix thoroughly. Cover and bake for 1 hour (until beans are tender). Great topped with tofu sour cream.

Tofu Sour Cream

Blend together:

1 8-oz package Mori-Nu Tofu

1 Tablespoon honey

1 Tablespoon lemon juice

1/4 teaspoon salt

Recipe – Simple Pasta Salad

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Ingredients

4 cups (approx.) small pasta, cooked

2 cups red or kidney beans, cooked

10 cherry tomatoes (approx.), chopped

1 red or green bell pepper, chopped

1 can olives, sliced

Process

Combine all and add Italian dressing and a little salsa. Stir and serve.

Food – Red Beans Take the Cake

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Different beans affect our bodies in different ways. That is why we need a variety. Everybody knows that beans are a great source of protein but many forget about the other added benefits of beans. Look at the quote from Jonny Bowden, Ph.D.

“[Red beans] are loaded with antioxidants. The USDA’s [United States Department of Agriculture] ranking of foods by antioxidant capacity lists small dried red beans as having the highest antioxidant capacity per serving size of any food tested; in fact, of the four top-scoring foods, three were beans (red beans, red kidney beans, and pinto beans). Many bean varieties have a lot of folic acid (especially adzukis, black-eyed peas, lentils and pinto beans), which have serious benefits for the heart; there’s also magnesium, iron, zinc, and potassium and—especially in red kidney beans—an important enzyme-enhancing mineral called molybdenum.

“Beans are also a good source of protein, typically containing 15 g per cup. And unlike most commercial animal protein sources, they don’t come with any steroids, hormones, or antibiotics.” The 150 Healthiest Foods on Earth, pg. 84, Jonny Bowden, Ph.D., C.N.S.

Recipe – Simple Pasta Salad

Ingredients

4 cups (approx.) small pasta, cooked

2 cups red or kidney beans, cooked

10 cherry tomatoes (approx.), chopped

1 red or green bell pepper, chopped

1 can olives, sliced

Process

Combine all and add Italian dressing and a little salsa. Stir and serve.

Food for Life – Noodles Romanoff

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” ‘The earth is the Lord’s, and the fulness thereof’ (Psalm 24:1). This world is the Lord’s storehouse, from which we are ever drawing. He has provided fruits and grains and vegetables for our sustenance. For us He makes the sun to shine and the rain to fall. The whole human family, good and evil, are constantly drawing from God’s storehouse. It makes every difference with those so highly privileged how they receive the Lord’s gifts and how they treat the contract the Lord has made with them. He has made them His almoners, directing them to draw from His storehouse, and then make a return to Him in gifts and offerings, ‘that there may be meat in mine house.’ [Malachi 3:10.]—Manuscript 73, December 12, 1900, ‘Bring an Offering Unto the Lord.’ ” The Upward Look, 360.

Recipe – Noodles Romanoff

Submitted by Evelyn Grosboll

5 quarts boiling water

1 1/2 Tablespoons salt 

12 ounces 1/2 inch wide noodles or fetucine noodles (about 6 cups)

3 cups tofu cottage cheese

2 cups tofu sour cream*

6 Tablespoons olive oil

1 1/2 cups green onions, chopped

1 clove garlic, crushed 

1/2 teaspoon sweet basil

1/2 cup fine bread crumbs

Preheat oven to 350 degrees F. Lightly oil a 2 1/2 quart casserole. In an 8–12 quart kettle, bring water to a rapid boil, then add salt. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, 7 minutes, until just tender. Drain in a colander; set aside.

In large bowl combine tofu cottage cheese, tofu sour cream, 4 tablespoons olive oil, green onions, garlic, and sweet basil. Add noodles and toss lightly with fork to combine. Turn into casserole. Stir bread crumbs into remaining 2 tablespoons olive oil, toss lightly with fork. Sprinkle crumbs on top of casserole.

Bake for 25–30 minutes, until piping hot. Makes 8–10 servings.

*Tofu Sour Cream recipe is given in the November 2002 Land Marks.

Recipe – Tofu Cottage Cheese

14–16 ounces tofu

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lemon juice

1 teaspoon salt

1/2 cup raw cashews

1/2 cup water

Mash or crumble tofu in large bowl. Blend cashews and water until smooth. (May substitute sweet pickle juice for part of the water.) Add seasonings and mix with the tofu.