To prepare people for eternal life.
Pineapple Coconut Sorbet
2 cups frozen pineapple chunks
1 Tbsp. maple syrup or raw honey
1 Tbsp. fresh lemon juice, or to taste
¼ cup coconut milk or cream, chilled
1 Tbsp. fresh lime juice, or to taste
Add all ingredients to a blender and blend until smooth or chunky.
Serve immediately in a bowl, or spoon on whole grain waffles or cooked cereal.
Serve as soft or place in the freezer to harden.
¼ cup sun-dried tomato bits
1 cup hot water
½ cup olive oil (or less if desired)
½ cup lemon juice
½ cup ketchup
½ cup sweetener of your choice
2 tsp. salt
1 tsp. basil
1 Tbsp. dried onion bits
Place tomatoes and water in blender and whiz 30 seconds or so. Add oil, lemon juice, ketchup, sweetener, salt and basil. Blend well. Add onion bits and blend just to mix. You can add a little more water if it is too thick. Taken from Cooking Vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.
1 cup flour (whole wheat pastry)
1 cup cornmeal (combination of corn flour and cornmeal)
1 Tbsp cornstarch
1 Tbsp Featherweight Baking Powder
¾ tsp. salt
¼ cup oil
1-2 cups soy milk (typically 1 ½ cups)
1 Tbsp honey, (optional)
Preheat oven to 400 degrees. Thoroughly mix dry ingredients. In another container, thoroughly mix soy milk, oil and honey. Spray muffin tins (makes 8-10 muffins depending on size) or 8” x 8” baking dish. Pour liquid mixture into dry ingredients. Stir just enough to moisten. Put into muffin tins or baking dish. Bake at 400 degrees for 20 to 25 minutes.
Recipe is from Blythe Hoppe who works with the Ministerial Training Course and helps with many other projects at Steps to Life.
5 cups oats
2 cups flour
1 tsp. salt
1 cup chopped walnuts
1 cup raisins and/or carob chips
1 cup water or soy milk
1 cup oil (can decrease or substitute with ½ applesauce)
1 cup honey/maple syrup mixture
2 tsp. vanilla
Mix all dry ingredients together. In a separate bowl, mix all wet ingredients. Add both mixtures together. Let sit 5-10 minutes. Drop by 1 spoonful onto cookie sheet. Bake at 350 degrees for 15 minutes.
Tofu, medium firm (16 oz.)
¼ cup fresh tomato
1/8 cup water
¼ cup fresh red bell pepper
2 Tbsp. olive oil
¼ cup fresh lemon juice, to taste
½ tsp. salt, to taste
¼ tsp. onion powder
¼ tsp. garlic powder
Blend the ingredients, except the lemon juice, until smooth. Pour into glass jar and gently stir in lemon juice and cover.
2 ½ cups warm water
2 Tbsp Honey or sweetener
2 Tbsp yeast
2 Tbsp tomato paste
¼ cup oil
1 ½ tsp. Italian seasoning
1/8 cup basil leaves, fresh
1 clove garlic, minced
¼ cup shredded onion
1 Tbsp salt
6-7 cups flour (part whole wheat)
Combine warmed water, sweetener and yeast. Let set until bubbly. Add the rest of the ingredients except the flour and mix well. Add flour one cup at a time. Knead until smooth and elastic. Let rise until double in size. Punch down and separate into three parts. Roll each out to an 8 x 12 rectangle; roll up lightly, pinch to seal edges. Place on jelly roll pan. Let rise about 20 minutes. Place in warmed 350 degree oven for 30 minutes.
12 cups shredded Cabbage
4 cups diced tomatoes (I like Roma)
1 cup diced purple onion
1 cup diced cilantro
¾ cup freshly squeezed lemon juice
1 ½ tsp. minced garlic or granulated garlic
1 ½ tsp. salt, to taste
Mix all ingredients well, adding the lemon juice last. This marinates well overnight. Adjust or omit any of the ingredients to suit your taste. Add other fresh vegetables, i.e. carrots, celery, etc. add a mashed avocado to the lemon juice for the sauce for extra flavor.
4 cups thinly sliced raw potatoes
1 ½ to 2 tsp. salt (to taste)
½ cup raw cashews
1 rounded tsp. onion powder
2 cups water (hot)
Place sliced potatoes in an oiled 9” x 9” baking dish. Blend remaining ingredients until smooth and pour over the potatoes. Cover and bake at 375 degrees for 1 to 1 ½ hours. It is very easy to double the recipe for a 9” x 13” dish. (Provided by Judy Hallingstad. Thank you , Judy!)
1 Tbsp. olive oil
1 large yellow or white onion, chopped
1 Tbsp. garlic, chopped
1 can (28 oz.) diced fire-roasted tomatoes
1 tsp. chili powder substitute
1 tsp. ground cumin
3 cans chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 ½ cups cooked)
4 cups vegetable broth
¼ cup cilantro or parsley, chopped
3 cups fresh baby spinach leaves, kale or Swiss charge, chopped
1 tsp. red pepper flakes (optional)
salt, to taste
Heat olive oil over medium heat in a 4-quart saucepan. Add onion and saute’ about 5 minutes, until softened. Add garlic and cook 1 minute longer. Do not brown garlic. Add seasonings and tomatoes and simmer about 5 minutes. Add 3 cups of beans and 1 ½ cups of broth and bring to a boil. Reduce to a simmer. Place remaining beans and broth in a food processor or blender. Add cilantro or parsley and puree until smooth. Add the blended mixture and spinach, heating until the spinach wilts. Stir well and serve hot.
Adapted from a recipe by The Biggest Loser Club
½ cup tahini
½ tsp. basil, dried
1/3 cup lemon juice
½ tsp. garlic powder
2 garlic cloves, minced (or less)
¼ tsp salt
2 Tbsp. Braggs
Blend all ingredients until smooth. Add water to desired consistency. Store refrigerated in a container with a tight-fitting lid. Note: Dressing thickens as it sits and with refrigeration.