“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