To prepare people for eternal life.
Ingredients
Soak overnight:
2 Tbsp. raw almonds,
2 Tbsp. raw sunflower seeds
1 Tbsp. raw walnuts or pecans (optional)
½ cup fruit of your choice:
apple, banana, kiwifruit, berries, mango, peach, etc.
Process
Strain the first three ingredients and then add ½ cup of your favorite, chopped or sliced, fresh fruit. Add your favorite milk (almond, rice or soy) and enjoy!
OR, you can add all to a bowl of hot cereal!
2 1/2 cups celery, chopped
3 medium onions, chopped
3 Tablespoons oil
3 Tablespoons water
3/4 cup walnuts, chopped
3/4 cup pecan or sunflower meal
3 cups dried bread cubes
3 cups soy milk or whizzed tomatoes
1 1/2 teaspoons salt
1 1/4 teaspoons sweet basil
1/2 teaspoon sage
Sauté together the first four ingredients. Combine well all ingredients and place in oiled loaf pan. Bake at 350 degrees for one hour. Cover loaf while baking except for the last 20 minutes. Serve with gravy.
2 Tablespoons minced garlic
6 oz package Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ or TVP, soaked
14 oz package rice noodles,* soaked and cooled
1 lb bean sprouts or chopped cabbage
1 bottle vegetarian stir-fry sauce*
1/2 cup sweet chili sauce*
1 bunch scallions, chopped (optional)
Soak the rice noodles in water overnight or for two hours. Do not cook. Drain off the water when ready to fry. Heat small amount of cooking oil in a wok (Asian stir-fry pan), add minced garlic, and vegeburger crumbs, and fry for two minutes until garlic is slightly golden. Add the cold, drained noodles, sauces, and bean sprouts. Stir-fry for about 8 minutes or until noodles are soft. Once done, stir in scallions. (Serves 4–5 people.)
*Ingredients may be available in the oriental section of your grocery market or at any larger Asian supermarket.
1/2 cup rinsed quinoa
1-1/2 cups vanilla rice milk
2 Tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract
To thoroughly rinse quinoa, cover it with water in a mixing bowl, then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.
In a medium-sized saucepan, combine the rinsed and drained quinoa with rice milk. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in the remaining ingredients; then transfer about 1-1/2 cups of the mixture to a blender; purée. Return puréed mixture to the pan and stir to mix. Serve warm or chilled. Makes about 3 cups.
Recipe from Foods That Fight Pain, by Neal Barnard, M.D. (Harmony Books, New York, 1998.)
Ingredients
1 14-oz. can light coconut milk
1 ½ cups water
1 cup uncooked steel-cut oats
dash sea salt
Process
Pour can of coconut milk and water into pot; bring to low boil over high heat.
Add oats; stir. Immediately reduce heat to low. Gently simmer, covered, for 1 hour, stirring several times throughout cooking. Portion into bowls. Add desired garnishes: chopped medjool dates, raisins, shredded coconut, toasted walnut pieces, fresh fruit, etc. Creamy and delicious!
¾ cup shredded zucchini
½ cup cooked rice
¾ cup shredded carrots
¼ cup egg substitute
1 ½ teaspoons onion powder
2 Tablespoons nonfat bread crumbs
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 15-ounce can nonfat black beans, mashed
Preheat broiler on high heat. Line broiler pan with foil; lightly spray with nonfat cooking spray. In a large bowl, combine all ingredients and mix well. (If mixture is too moist to shape, refrigerate for 1 hour.) Shape mixture into 8 patties and place on prepared pan. Broil 4 to 6 inches from heat for 5 to 6 minutes per side, until lightly browned. Great as a sandwich on roll with lettuce, tomato, and condiments.
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Recipe |
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Seven Grain Patties |
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| 3 cups of boiling water | 2 Tablespoons soy sauce (or equivalent) |
| 1½ cups seven grain cereal | 2 teaspoons onion powder |
| ¾ teaspoon salt | ¼ cup sunflower seeds |
| 1 teaspoon thyme | ½ cup walnuts, chopped |
| Cook cereal in water until done. Add remaining ingredients. Mix well. Shape into patties and place on a baking sheet. Bake at 375 degrees for 30 minutes. Yield: 6 servings. You may select seasonings of your choice to alter the flavor of the patties. | |
| 20 oz. can of crushed pineapple w/juice | ½ cup Pineapple Juice Concentrate |
| 3 ½ Tbsp. Agar-Agar | 1/3 cup Honey |
| 2 12.3 oz. pkgs. Mori Nu Silken Tofu, extra firm | Rind of ½ Lemon or ½ tsp. Lemon Extract |
| ½ tsp. salt | |
| Combine crushed pineapple with Agar-Agar in saucepan over low heat, stirring constantly. Blend with the remaining ingredients in blender until smooth. Pour into prepared crumb crust in 9 x 13 inch casserole dish. Chill and serve. Adapted from a recipe by Barbara Watson in The Total Vegetarian Cookbook. | |
1 cup dried yellow or green split peas
5 cups water
1 clove garlic, minced
1/2 teaspoon turmeric or saffron
Pinch of cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tomato, finely chopped
1 teaspoon salt, or to taste
Rinse split peas. Bring water to boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 to 2 hours until tender. Add spices, salt, and tomato to peas, and cook 30 minutes. Serve with plain brown rice and vegetable curry.
¼ cup millet, uncooked
¼ cup barley, uncooked
1/3 cup brown rice, uncooked
1 cup chopped onions
1 cup chopped green pepper
½ cup finely chopped carrots
1 16-ounce can kidney beans
1 8-ounce can tomato sauce
1 16-ounce can tomatoes, chopped, drained (reserve liquid)
1 ½ cup canned or frozen corn, drained
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
Salt to taste
Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture. Cover and cook on low setting 8 hours. Stir before serving. Serves 8.