Recipe

Recipe – Carrot Rice Loaf

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1/2 cup peanut butter

1 cup soy milk

1 small onion, grated

3 Tablespoons oil

1/2 teaspoon salt

1/8 teaspoon sage

1/2 cup whole wheat bread crumbs

2 cups grated carrots

1 cup cooked brown rice

Combine all ingredients and mix thoroughly. Bake in a lightly oiled pan at 350 degrees for 45 minutes. May serve alone or with gravy or marinara sauce.

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
PO Box 782828
Wichita, KS 67278

Recipe – Tomato Salad

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Tomatoes

Olive Oil

Bell Pepper

Salt

Onion

Choose nice ripe tomatoes. Slice the tomatoes, bell pepper, and onion, then add salt to taste and a small amount of olive oil. This should be eaten right after preparing. Other spices can be added to suit your taste such as fresh parsley, dill, or basil, or you can use your favorite salad dressing instead of the olive oil and salt. Experiment and enjoy. Basic recipe was submitted by S. Andrei who lives in Romania.

Recipe – Cooked Quinoa Cereal

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1 cup quinoa

2 cups water substitute soy, cashew, or almond milk

1/2 teaspoon cinnamon

sweetener of choice

1/2 cup apples, thinly sliced

1/3 cup raisins

Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins, and cinnamon substitute; simmer until water is absorbed. Serve with milk and sweeten to taste.

Recipe – Raw Macadamia Cheesecake

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Ingredients

2 cups macadamia nuts, soaked 4 hours

1½ cups cashews, soaked 4 hours

½ cup pitted medjool dates

¼ cup dried, shredded coconut

6 Tbsp. coconut oil, melted

¼ cup lime juice

¼ cup raw agave nectar, maple syrup or sweetener of choice

dash salt

1 vanilla bean or 2 tsp. vanilla extract

3 cups mixed berries, e. g., blueberries, raspberries, blackberries

 

Process

  • Place macadamia nuts in large bowl; cover with cold water. Place cashews in separate bowl; cover with cold water. After 4 hours rinse and drain soaked nuts; set aside.
  • Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle coconut on bottom of 8-inch pie pan. Press nut/date mixture onto coconut to make crust.
  • Place cashews, coconut oil, lime juice, agave nectar, salt and 6 Tbsp. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl and puree until fluffy smooth. Pour mixture onto crust; freeze 2 hours, or until firm. Remove from freezer. Slice and transfer to serving platter. Defrost in refrigerator 1 hour, or on countertop 30 minutes.
  • Top with berries and serve.

Food for Life – Black Bean Chimichangas, Enchilada Sauce, & Beef-Style Gluten Steaks

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Have you ever stepped totally out of your comfort zone and done something that you were asked to do, but did not feel qualified to do? Well, that is what happened to me this summer. When preparing for the Steps to Life Camp Meeting, the excellent cooks, Mindy Breckenridge and Jessica Gettle, of previous years could not come this year. I was asked to be the cook. Although I had helped in the kitchen the previous three years, I had never cooked for more than 25 people. So it was with much prayer and the promise of help from Mary Ann Roberts and Sammie Partridge that the adventure of cooking for upwards of 200 people was started. The Lord blessed in so many ways, and I saw once again that in our weakness, He is strong. The following recipes, adapted from Cooking Vegetarian for Normal People, by Mindy Breckenridge, were used at camp meeting.

Camp Meeting Recipes

Black Bean Chimichangas

2 cups black turtle beans

6 cups water

1 teaspoon salt

2 cups diced tomato puree

2–3 Tablespoons olive oil

1 cup chopped onion

1 cup chopped bell pepper

3 garlic cloves, minced

1/3 cup chopped cilantro

2 teaspoons chili powder substitute

1 teaspoon cumin

1 teaspoon fructose

3 cups enchilada sauce

1 cup sliced olives

1 cup chopped green onions

1–1/2 cups sour cream substitute

10–12 flour tortillas

Place beans and water in a pot and cook until beans are tender. Add salt and tomato puree and simmer until thick. Slightly mash with potato masher. Meanwhile, heat oil in a large skillet and sauté onion, peppers, and garlic until onions are tender. Stir in beans, cilantro, chili powder, cumin, and fructose. Form burritos using warmed flour tortillas. Top with enchilada sauce, sour cream substitute, olives, onions, and your favorite cheese sauce.

Enchilada Sauce

2 cups water

1 cup tomato sauce

1 Tablespoon chicken-like seasoning

1–2 Tablespoons chili powder substitute

1 teaspoon cumin

2 Tablespoons dried onion bits

2 Tablespoons cornstarch

Combine all ingredients except cornstarch. Bring to a boil. Mix cornstarch with a little water and whisk into boiling sauce. Continue cooking for about a minute.

Beef-Style Gluten Steaks

3 cups gluten flour (at least 85%)

1 cup whole-wheat flour

1 teaspoon salt

2-1/2 cups water

2/3 cup soy sauce

1/4 cup Kitchen Bouquet

Mix dry ingredients together. Stir liquid ingredients into dry ingredients. Kneed into a ball. Divide and shape into 2 logs and let rest while you prepare the broth.

Broth:

13 cups water

1/2 cup soy sauce

1-1/2 cups sliced mushrooms

1 cup sliced carrot

1 cup chopped onion

1 cup sliced celery

3 Tablespoons Kitchen Bouquet

1 Tablespoon salt

Combine in an 8-quart pot. Bring to a boil; simmer for 20 minutes. Place gluten in boiling broth and simmer 1 hour and 15 minutes. Allow to cool. Remove from broth and slice as desired. Place in a gallon jar and cover with broth. Store in refrigerator up to a week or freeze without broth in usable portions.

Recipe Note:

  1. Gluten can be ground in a food processor using the “S” blade to make burger.
  2. To make Swiss steaks, layer steaks with onion and bell pepper and top with tomato puree. Bake until vegetables are tender.

Recipe – Millet Casserole, Lentil Loaf, and Fruit Soup

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Camp Meeting Recipes

Millet Casserole

3 minced garlic cloves

4 Tablespoons olive oil

1-1/4 cups uncooked millet

1-1/2 cups chopped celery

2 cups chopped onions

2 quarts canned tomatoes

1-1/2 teaspoons basil

1 teaspoon salt

2 teaspoons onion powder

1/2 teaspoon oregano

2 teaspoons honey

1/2 cup cashew pieces

1/2 cup chopped black olives

1 cup tomato juice

Sauté garlic in olive oil. Lightly blend the tomatoes and add all of the remaining ingredients except the olives and tomato juice. Cook over medium to low heat for 20 minutes. Add olives and tomato juice and place in an oiled casserole pan. Cover tightly with aluminum foil. Bake at 350 degrees for 1 hour or until millet is soft and liquid absorbed.

Lentil Loaf

2 cups cooked lentils

1-1/2 cups bread crumbs

1/2 cup chopped walnuts

1/2 cup minced onion

1/4 cup minced celery

1/2 teaspoon sage

1 Tablespoon soy sauce

2 Tablespoons lemon juice

1/2 cup tomato puree

1/4 teaspoon salt

2–3 Tablespoons fructose or sweetener of choice

Mix together lentils, bread crumbs (gluten free crumbs if gluten intolerance), nuts, onion, celery, sage, and soy sauce. Pat into a well oiled loaf pan. Bake for 30 minutes at 350 degrees. Mix tomato puree, lemon juice, salt, and fructose. Spread over loaf and return to oven for 20–25 minutes. The entire ingredient list can be mixed together and just baked without the topping. Note: Leftovers make great sandwiches. (Cookbook by Mindy Breckenridge, Cooking Vegetarian for Normal People.)

Fruit Soup

2 32-oz. cans of pineapple juice

1/4 cup small tapioca pearls

Combine and bring to a boil, cooking until the tapioca is clear. Set aside to cool. Combine any fruit of your choice, other than melons. Fresh, frozen, canned or dried fruit may be used. If you add bananas, treat them with lemon juice or orange juice so they do not discolor, and add them just before serving. Other than the bananas, the fruit may be added to the cooled soup mixture and stored overnight or served immediately.

Recipe – Pea Salad

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Ingredients

2 cups peas

¼ cup celery, diced

¼ cup onion, chopped

1 cup tomatoes, chopped

½ tsp. salt (optional)

Mayo (Vegenaise/plant-based Mayo)

Process: Mix all vegetables together. Add your mayo, mix again. Enjoy!

Recipe – Oat Patties

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4 cups water

1 cup chopped walnuts

1/2 cup Bragg Liquid Aminos

1/4 cup yeast flakes

1/3 cup oil

2 teaspoons Bakon Barbeque

2 teaspoons coriander seasoning (optional)

1 Tablespoon sweet basil

2 teaspoons sage

1 teaspoon garlic powder

1 teaspoon cumin

1 package onion soup mix

1/2 teaspoon thyme

4 cups rolled oats

Mix all ingredients except oats. Bring to a boil. Add oats, mix well, and remove from heat. When cool, form into patties. Bake 15 minutes on each side at 350 degrees F. Makes approximately 20 burgers.

Recipe – Wakey Cake

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The following recipe is one of the favorite desserts from the 2006 Steps to Life Camp Meeting.

Wacky Cake

3 cups flour

1-1/2 cups sugar

1/3 cup carob powder

1 teaspoon salt

2 Tablespoons Featherweight Baking Powder

2 cups water

1/2 cup oil

2 teaspoons vanilla

2 Tablespoons lemon juice

2 to 3 cups chopped walnuts

Mix all dry ingredients together, except sugar. Mix liquids and sugar together. Combine wet and dry ingredients. Beat for 1 to 2 minutes with an electric mixer. Bake at 350 degrees for 20 minutes in a treated 9-inch x 13-inch pan. Continue baking until a toothpick inserted in the middle comes out clean.

Coconut Pecan Frosting

3/4 cup double strength soy milk or creamer

1/4 cup soy margarine

1 Tablespoon cornstarch

1 teaspoon vanilla

1/2 cup honey, Sucanat, or Turbinado sugar

1 cup chopped pecans

1 cup coconut

Combine milk, margarine, cornstarch, and sweetener in a saucepan and cook over medium heat, stirring constantly until thickened. Stir in remaining ingredients and spread on the top of the cake.

Note: Sweet desserts should be eaten only in small amounts and in moderation.

Recipe – Lemon Dessert

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Lemon Dessert

1 package Mori-Nu Extra Firm Tofu

2 – 3.4-ounce boxes Instant JELL-O Lemon Pudding

1/3 cup lemonade concentrate

1 cup soy milk

Mix together in food processor or blender until smooth. Pour into a baked graham cracker crust. Chill for a few hours or overnight before serving.

Gelatin Dessert

12 ounces kosher gelatin (your choice of flavor)

1 1/2 cups boiling water

20-ounce can crushed pineapple, undrained

1 cup mashed bananas

1/2 cup chopped walnuts

Mix gelatin with the boiling water until dissolved. Add remaining ingredients; chill until solid. Top with non-dairy whipped topping. Note: Pecan halves may be put on top of the dessert instead of mixing in walnuts, and then add the whipped topping.