Food

Food for Life – No Dairy Carob Cake, Raspberry Sauce, and Tofu Whipped Cream

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Favorite Recipes from Staff and Friends of Steps to Life

[John the Baptist’s] diet, purely vegetable, of locusts [fruit of the carob tree] and wild honey, was a rebuke to the indulgence of appetite and the gluttony that everywhere prevailed.” Counsels on Health, 72.

Many healthful cooks avoid using baking soda, and they are wise to do so. Vegetarians get their B-vitamins primarily from whole grains and dried beans. Most of the B vitamins (Thiamin, Riboflavin, Pantothenic Acid, Biotin, Vitamins B6 and B12) are destroyed by an alkaline medium. Baking soda is alkaline. Not only does it destroy vitamins, but it tends to cause digestive disturbance in people with low production of stomach acids.

A baking soda substitute is available from Ener-G Foods (www.ener-g.com). Its only ingredient is calcium carbonate, a mineral often taken as a supplement.

Submitted by Paulette Miller

No Dairy Carob Cake

3 C all purpose flour

1 1/2 C Sucanat or raw sugar

1/2 C carob powder

2 t baking soda substitute

1 T vanilla

1 T salt

2/3 C oil or apple sauce

2 T lemon juice

2 C cold water

Using an electric mixer, mix all ingredients together. Bake in a 9” x 13” pan or a bundt pan, sprayed with a nonstick spray (or oiled and floured), 35 minutes at 350 degrees F. For a real treat, top slices of cake with Raspberry Sauce and Tofu Whipped Cream.

Raspberry Sauce

2 C fresh or frozen raspberries

2 C water

3/4 C honey

3 T cornstarch or arrowroot mixed in 1/4 cup water

Place raspberries, water and honey in a pan and bring to a boil. Slowly add cornstarch or arrowroot mixture, stirring constantly until thickened. May add more honey to taste.

Tofu Whipped Cream

1 C Mori-Nu Tofu, soft

4 T vegetable oil

2 T honey

1/2 t lemon juice

1/8 t salt

1 1/2 t vanilla (use white vanilla for a whiter cream)

Blend all ingredients in blender until smooth and creamy. Chill and serve.

LandMarks reader and friend of Steps to Life, Paulette Miller and her family live near Sedalia, Colorado. This dessert is a treat on special occasions.

Food for Life – Green Pea Soup

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“Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect, that are not afforded by a more complex and stimulating diet.

“But not all foods, wholesome in themselves, are equally suited to our needs under all circumstances. Care should be taken in the selection of food. Our diet should be suited to the season, to the climate in which we live, and to the occupation we follow. Some foods that are adapted for use at one season or in one climate are not suited to another. So there are different foods best suited for persons in different occupations. Often food that can be used with benefit by those engaged in hard physical labor is unsuitable for persons who follow sedentary pursuits. God has given us an ample variety of healthful foods, and each person should choose from it the things that experience and sound judgment prove to be best suited to his own necessities. . . .

“Persons who have accustomed themselves to a rich, highly stimulating diet, have an unnatural taste, and they can not at once relish food that is plain and simple. It will take time for the taste to become natural, and for the stomach to recover from the abuse it has suffered. But those who persevere in the use of wholesome food will, after a time, find it palatable. Its delicate and delicious flavors will be appreciated, and it will be eaten with greater enjoyment than can be derived from unwholesome dainties. And the stomach, in a healthy condition, neither fevered nor overtaxed, can readily perform its task.” Life and Health, July 1, 1905.

Recipe Green Pea Soup

6 cups boiling water

32 oz package frozen green peas

1 medium onion, finely chopped

1 teaspoon garlic powder

2 teaspoons salt (optional)

1 1/2 cups water

3/4 cup raw cashews

Add peas, onion, and seasonings to boiling water. Return to boiling and cook for 2 minutes. Blend cashews in 1 1/2 cups water until very smooth. Blend cooked peas and onion (with water) until creamy. Stir the blended cashews and pea mixture together. Serve immediately.

Happy Cooking!

Submitted by Anna Schultz

A member of the LandMarks editorial staff, Anna Schultz enjoys cooking and trying new recipes in her home near Sedalia, Colorado. She may be contacted by e-mail at: jschu67410@aol.com.

Food for Life – Spinach Quiche

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Favorite Recipes from Staff and Friends of Steps to Life

And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein [there is] life, [I have given] every green herb for meat: and it was so.” Genesis 1:30. “The diet of the animals is vegetables and grains. Must the vegetables be animalized, must they be incorporated into the system of animals, before we get them? Must we obtain our vegetable diet by eating the flesh of dead creatures? God provided fruit in its natural state for our first parents. He gave to Adam charge of the garden, to dress it, and to care for it, saying, ‘To you it shall be for meat.’ One animal was not to destroy another animal for food.” Counsels on Diet and Foods, 396.

“Ellen White liked cooked greens every day, and these would vary according to season. From the fields came dandelion and mustard greens, and, of course, there were other more conventional leafy dishes.

“The dish of greens was usually especially for Ellen White. One day as Sara McEnterfer passed the bowl of dandelion greens to Ellen White, she said, ‘Mother, here is your horse feed.’ The latter looked over the table at the other dishes and quietly replied, ‘Well, I don’t know as my horse feed is any worse than your cow’s peas.’ ” Ellen G. White: The Later Elmshaven Years 1905–1915, vol. 6, by Arthur L. White, Review and Herald Publishing Association, Hagerstown, MD, 1982, 395.

Recipe – Spinach Quiche

Partially bake a 10” x 2” deep pie shell at 425 degrees for 7 minutes.

Cook until tender, in a small amount of water:

2 10-ounce packages fresh spinach

1/2 teaspoon salt

When cooked, drain well and chop the spinach.

Blend until creamy:

1 cup raw cashews

1 cup water

Add to the cashews and blend:

2 Tablespoons chicken-style seasoning

1/4 teaspoon garlic salt

2 Tablespoons Arrowroot powder

1/2 teaspoon salt

1/2 teaspoon onion powder

2 cups tofu, well-drained

Transfer cashew mixture to large mixing bowl. Fold in spinach. Pour mixture into partially baked shell. Bake at 350 degrees for 40 minutes.

Patricia Evans is a LandMarks reader from Polk City, Florida. She actively shares her enthusiasm for a vegetarian lifestyle through cooking schools and through nutrition presentations given at local public schools. These recipes are selected from her recently published cookbook, Abundant Life. For more information you may contact Pat at: jaerrol@aol.com.

Food for Life – Mushroom Burgers

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One reason why we do not enjoy more of the blessing of the Lord is, we do not heed the light which He has been pleased to give us in regard to the laws of life and health.

“God is as truly the author of physical laws as He is author of the moral law. His law is written with His own finger upon every nerve, every muscle, every faculty, which has been entrusted to man.

“The Creator of man has arranged the living machinery of our bodies. Every function is wonderfully and wisely made. And God pledged Himself to keep this human machinery in healthful action if the human agent will obey His laws and cooperate with God. Every law governing the human machinery is to be considered just as truly divine in origin, in character, and in importance as the word of God. Every careless, inattentive action, any abuse put upon the Lord’s wonderful mechanism, by disregarding His specified laws in the human habitation, is a violation of God’s law. We may behold and admire the work of God in the natural world, but the human habitation is the most wonderful.” Counsels on Diet and Foods, 16, 17.

Recipe – Mushroom Burgers

1 pound mushrooms, finely chopped

1/2 cup sunflower seeds

1 1/2 cups finely ground oatmeal

1 cup cooked lentils

1/2 cup tomato-vegetable juice

1/2 cup celery, chopped

1 onion, chopped

1 Tablespoon egg replacer

2 teaspoons Bragg Liquid Aminos

2 teaspoons carob powder

Salt to taste

Grind all ingredients in food processor; adding mushrooms last. Be careful not to puree. Let mixture rest for 20 minutes. Form patties and place on prepared cookie sheet. Bake at 350 degrees for 25 minutes, turning once.

Cathy Summers Timmons, a Steps to Life staff member and a member of LandMarks’ editorial staff, writes from her home in Wichita, Kansas. She may be contacted by e-mail at: cathytimmons@stepstolife.org.

Food for Life – Jim’s Patties

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The regenerated man has a vital union with Christ. As the branch derives its sustenance from the parent stock, and because of this bears much fruit, so the true believer is united with Christ, and reveals in his life the fruits of the Spirit. The branch becomes one with the vine. Storm cannot carry it away. Frosts cannot destroy its vital properties. Nothing is able to separate it from the vine. It is a living branch, and it bears the fruit of the vine. So with the believer. By good words and good actions, he reveals the character of Christ. As the branch derives its nourishment from the vine, so all who are truly converted draw spiritual vitality from Christ. ‘Verily, verily, I say unto you,’ He declared, ‘Except ye eat the flesh of the Son of man, and drink his blood, ye have no life in you. Whoso eateth my flesh, and drinketh my blood, hath eternal life; and I will raise him up at the last day. For my flesh is meat indeed, and my blood is drink indeed. He that eateth my flesh, and drinketh my blood, dwelleth in me, and I in him’ (John 6:53, 56).” The Upward Look, 182.

Jim’s Patties

1 cup oatmeal

1 cup choko,* cooked and mashed

1 onion, grated

Mix all ingredients together. May add a little tomato puree if additional moisture is needed. Drop by spoonfuls into a hot, prepared skillet and brown on both sides until crisp. May bake at 350 degrees on a Pam-sprayed or lightly-oiled cookie sheet until browned, turning once.

*A member of the gourd family, choko is actually native to Central America, Mexico and the West Indies. The Aztecs called it chayote and Francisco Hernandez, an early Spanish historian who lived in Mexico during the mid-sixteenth century, recorded that the natives commonly included it in their diet. After the Spanish conquest, the choko was taken to all tropical areas of the world. Early white settlers introduced choko to Australia. The choko vine is a prolific producer; its fruit is also known as “vegetable pears” or even “mango squash” because of its shape. It is a good source of Vitamin C. Zucchini squash could be substituted for choko in this recipe.

Jim and Florrie Webb both enjoy making up their own vegan recipes. Jim made up the featured patty recipe one day while Florrie was shopping in their hometown of Narangba, Queensland, Australia.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
P.O. Box 782828
Wichita, KS 67278

Food for Life – Mulligan

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“I am given a message to give to you: Eat at regular periods. By wrong habits of eating, you are preparing yourself for future suffering. It is not always safe to comply with invitations to meals, even though given by your brethren and friends, who wish to lavish upon you many kinds of food. You know that you can eat two or three kinds of food at a meal without injury to your digestive organs. When you are invited out to a meal, shun the many varieties of food that those who have invited you set before you. This you must do if you would be a faithful sentinel. When food is placed before us, which, if eaten, would cause the digestive organs hours of hard work, we must not, if we eat this food, blame those who set it before us for the result. God expects us to decide for ourselves to eat that food only which will not cause suffering to the digestive organs.” Counsels on Diet and Foods, 169.

Recipe – Mulligan

1 medium onion, chopped

2 cups walnut burger*

1 20-ounce can stewed tomatoes

1 8-ounce can tomato sauce

1/2 cup water

1 4-ounce can sliced olives

1 cup frozen corn

1/2 teaspoon salt, or to taste

1 teaspoon chili powder, or to taste

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 8-ounce package medium noodles

Sauté onion in small amount of olive oil or water. Add walnut burger and brown a little. Add all other ingredients and simmer for 20–30 minutes. More liquid may be added, if needed, to rehydrate the walnut burger. While this mixture is simmering, cook the noodles in salted water. Add cooked noodles to the tomato and walnut burger mixture. Place mixture in a 9×13 inch casserole and bake at 350 degrees for 30–35 minutes.

*The recipe for walnut burger was featured in the September 2002 LandMarks. Two cups, or one 20-ounce can, of your choice of vegeburger may be used in place of the walnut burger.

Mulligan has been a long-time favorite of Vivian Semmens’ family. Vivian and her husband, Bruce, reside in Lakewood, Colorado.

Recipe – Blackstrap Raisin Almond Balls

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Blackstrap Raisin Almond Balls

Ingredients

1 ¼ cups raw almonds

2/3 cup raisins

1 tsp. cardamom and coriander, optional

pinch of salt

4 Tbsp. blackstrap molasses

Process

Grind almonds and salt in food processor until finely ground. Add raisins, molasses and spices. Process until mixture is sticking together and uniform. Form into little snack sized balls and store in refrigerator or freezer. These little balls taste good with or without the extra seasonings—your choice. Enjoy!

Food – Blackstrap Molasses

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Blackstrap molasses is really a powerhouse of nutrition. It tastes delicious in your hot cereal. I also like it as a hot drink on cold winter days. It is a great addition, along with honey, to add to your granola mix before your bake it. Yes, I really enjoy blackstrap.

“Molasses is the by-product of sugar refining that contains all the nutrients from the raw sugar-cane plant. Since the roots of sugarcane grow very deep, they are able to receive a pretty broad range of minerals and trace elements usually lacking in the topsoil. During the refining of sugarcane, the plants are boiled to a syrup from which the crystals are extracted. Then they are boiled two more times, both of which produce molasses. Blackstrap molasses, however, comes from the third and final boiling and is essentially the ‘dregs’ of the barrel.

“Blackstrap molasses is very dark and has a robust, somewhat bitter-tart flavor. It’s used in a variety of baked goods, particularly meat and vegetable dishes, as a sweetener and coloring agent. It is also widely accepted as a ‘health food.’ It can be used in any number of recipes and is particularly suitable to gingersnaps, soy-based sauces, licorice, canned baked beans, and fermentation systems.

“One of the reasons I like it so much is precisely because it has a low amount of sugar and a high amount of nutrients. As the only product from the third and final boil, blackstrap molasses contains the lowest sugar content of the molasses, but many more of the vitamins, minerals, and trace elements found naturally in the sugarcane plant, making it more nutritious than most other sweeteners.

“Blackstrap molasses is a very good source of iron, potassium, calcium, and magnesium and an excellent source of manganese and copper. It also contains a small amount of the cancer-fighting mineral selenium.  Look for unsulfured blackstrap molasses from organic sugar. Of the varieties of molasses, blackstrap molasses is richest in nutrients, such as iron, B vitamins, calcium, and potassium.” Excerpts from The 150 Healthiest Foods on Earth, p. 314, 315, by Jonny Bowden, Ph.D., C.N.S.

 

Blackstrap Raisin Almond Balls

Ingredients

1 ¼ cups raw almonds

2/3 cup raisins

1 tsp. cardamom and coriander, optional

pinch of salt

4 Tbsp. blackstrap molasses

Process

Grind almonds and salt in food processor until finely ground. Add raisins, molasses and spices. Process until mixture is sticking together and uniform. Form into little snack sized balls and store in refrigerator or freezer. These little balls taste good with or without the extra seasonings—your choice. Enjoy!

 

Food for Life – Tofu Pecan Loaf

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The meat diet is the serious question. Shall human beings live on the flesh of dead animals? The answer, from the light that God has given is, No, decidedly No. Health reform institutions should educate on this question. Physicians who claim to understand the human organism ought not to encourage their patients to subsist on the flesh of dead animals. They should point out the increase of disease in the animal kingdom. The testimony of examiners is that very few animals are free from disease, and that the practice of eating largely of meat is contracting diseases of all kinds,—cancers, tumors, scrofula, tuberculosis, and numbers of other like affections.” Counsels on Diet and Foods, 388.

Tofu is an excellent substitute for meat and dairy products in many vegetarian recipes. There are two basic types of tofu. Silken tofu is soft and can be utilized as an ideal additive for dressings, sauces, and in dairy-free versions of ice cream or cheesecake. Firm tofu, on the other hand, comes in a more solid form. It can be stir-fried, grilled, scrambled, pickled, smoked, baked or barbecued.

Easy to digest, tofu is high in protein and calcium, low in saturated fat and salt, and free of cholesterol. Tofu is also a superior source of magnesium, iron, zinc, and Vitamin B. Documentation of the nutritional benefits of tofu continues to accumulate. More tofu in the diet means fewer cancers and less heart disease. More tofu also means a lower risk of osteoporosis, and for women, eating a lot of tofu translates to an escape from the symptoms so popularly tied to menopause (in the Western Hemisphere).

Tofu Pecan Loaf

1 cup bread crumbs

1 cup soy milk

Soak bread crumbs in milk for 10–15 minutes. Then add:

16-ounce block tofu, mashed

1 cup oats

1 large onion, chopped

1 cup pecans, finely chopped

4 Tablespoons soy flour

2 Tablespoons Bragg Liquid Aminos

2 teaspoons salt

1 teaspoon paprika

1 teaspoon Italian seasoning

Mix all ingredients together well then let stand for 5 minutes. Place mixture in a Pam-sprayed or lightly oiled loaf pan. Bake at 375 degrees for one hour, until set in the middle.

A friend of Steps to Life, Margaret Murray enjoys reading LandMarks and watching sermon videos on Sabbath. She lives on the Sussex Coast at Eastbourne, England.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
P.O. Box 782828
Wichita, KS 67278

Food for Life – Spinach Soup & Avocado and Carrot Salad

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“The Lord will teach many in all parts of the world to combine fruits, grains, and vegetables into foods that will sustain life and will not bring disease. Those who have never seen the recipes for making the health foods now on the market, will work intelligently, experimenting with the food productions of the earth, and will be given light regarding the use of these productions. The Lord will show them what to do. He who gives skill and understanding to His people in one part of the world will give skill and understanding to His people in other parts of the world. It is His design that the food treasures of each country shall be so prepared that they can be used in the countries for which they are suited. As God gave manna from heaven to sustain the children of Israel, so He will now give His people in different places skill and wisdom to use the productions of these countries in preparing foods to take the place of meat.” Counsels on Diet and Foods, 96.

Spinach Soup

2 bundles spinach

1 large potato

1 large onion

2 cups water

1 teaspoon oil

1 teaspoon salt

1 teaspoon flour

1 cup coconut milk

Cook potato and onion in salted water. Wash spinach thoroughly, strip it, chop fine, and steam. Mash potato and onion, return to water in which they cooked and add spinach and oil. Mix flour with a little of the milk, add to soup with remainder of the milk. Stir and bring to boil. Serves 4.

Avocado and Carrot Salad

1 ripe avocado pear

1/4 of a big cabbage, shredded

2 teaspoons mayonnaise

1/4 teaspoon salt

2 big carrots

2 teaspoons lime juice

Wash and pare or scrape carrots. Shred finely; mix with salt. Put in small dish and cover. Using a sharp-pointed knife, cut off the top of the avocado. Next, cut ring after ring around the seed until the entire fruit is in 1-inch rings. Remove the slices from the seed very carefully and remove the skin from each slice, making sure the ring does not break. Brush rings with lime juice. Arrange the cabbage on a flat, oval dish to form a green bed. Arrange the avocado rings on the bed. Fill each ring with grated carrots. Garnish with a dab of mayonnaise on the top of the carrots.

Submitted by Yinka Atolagbe

Marian Oluyinka Atolagbe has been a Behavioral Science teacher for 18 years. With a deep interest in healthful lifestyle and sharing, she took training in medical missionary work at Life Abundant Missionary School (Eatonville, Washington), Steps to Life Bible School (Wichita, Kansas), and spent several months observing the work at Uchee Pines Institute (Seale, Alabama). She has conducted several health seminars/vegetarian-cooking classes and started a bakery and healthful store in Nigeria, West Africa. Currently, she lives in Frederick, Maryland, while taking college classes toward an Allied Health Associate degree.