Favorite Recipes from Staff and Friends of Steps to Life
“Yesterday we attended the celebration of a wedding conducted in style, worthy of imitation. . . . The hall was decorated in tasteful style, nothing superfluous or silly. . . . There was a long table arranged with food which was placed upon plates and passed around to each one. Then waiters were constantly passing around with a supply if any more was required. Grapes were passed around in abundance. Everything was liberal, yet plain. They did not even on this occasion depart from their principles of diet, which made the thing consistent and admirable. They had extras, graham pudding with dates in it, gems mixed with raisins, custard, apple pie and baked apples, a few other simple things. Nothing like fine flour was seen, even upon this extra occasion.” Manuscript Releases, vol. 5, 382.
Submitted by Connie Kent
Recipe – Honeymoon UnFrench Toast
12.3 oz. box silken tofu, extra firm
1 cup water
1/4 cup Vitamite or Better Than Milk powder
1/3 cup oil
1/3 cup honey
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon butter flavor
1 teaspoon vanilla
1 Tablespoon arrow root powder
1 Tablespoon egg replacer powder
Preheat oven to 400 degrees. Mix all ingredients together thoroughly. Dip sliced bread into mix and place on an oiled cookie sheet. Bake 4 to 5 minutes, then turn over. Broil at 450 degrees for 2 to 5 minutes on other side, watching carefully. Sprinkle coriander lightly on second side if desired.
A LandMarks reader, Connie Kent resides with her husband in Archdale, North Carolina. She enjoys developing new recipes and conducts vegan cooking classes in her community. Honeymoon UnFrench Toast is one of her original recipes.