noodles

Food for Life – Noodles Romanoff

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” ‘The earth is the Lord’s, and the fulness thereof’ (Psalm 24:1). This world is the Lord’s storehouse, from which we are ever drawing. He has provided fruits and grains and vegetables for our sustenance. For us He makes the sun to shine and the rain to fall. The whole human family, good and evil, are constantly drawing from God’s storehouse. It makes every difference with those so highly privileged how they receive the Lord’s gifts and how they treat the contract the Lord has made with them. He has made them His almoners, directing them to draw from His storehouse, and then make a return to Him in gifts and offerings, ‘that there may be meat in mine house.’ [Malachi 3:10.]—Manuscript 73, December 12, 1900, ‘Bring an Offering Unto the Lord.’ ” The Upward Look, 360.

Recipe – Noodles Romanoff

Submitted by Evelyn Grosboll

5 quarts boiling water

1 1/2 Tablespoons salt 

12 ounces 1/2 inch wide noodles or fetucine noodles (about 6 cups)

3 cups tofu cottage cheese

2 cups tofu sour cream*

6 Tablespoons olive oil

1 1/2 cups green onions, chopped

1 clove garlic, crushed 

1/2 teaspoon sweet basil

1/2 cup fine bread crumbs

Preheat oven to 350 degrees F. Lightly oil a 2 1/2 quart casserole. In an 8–12 quart kettle, bring water to a rapid boil, then add salt. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, 7 minutes, until just tender. Drain in a colander; set aside.

In large bowl combine tofu cottage cheese, tofu sour cream, 4 tablespoons olive oil, green onions, garlic, and sweet basil. Add noodles and toss lightly with fork to combine. Turn into casserole. Stir bread crumbs into remaining 2 tablespoons olive oil, toss lightly with fork. Sprinkle crumbs on top of casserole.

Bake for 25–30 minutes, until piping hot. Makes 8–10 servings.

*Tofu Sour Cream recipe is given in the November 2002 Land Marks.

Recipe – Tofu Cottage Cheese

14–16 ounces tofu

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lemon juice

1 teaspoon salt

1/2 cup raw cashews

1/2 cup water

Mash or crumble tofu in large bowl. Blend cashews and water until smooth. (May substitute sweet pickle juice for part of the water.) Add seasonings and mix with the tofu.

Food for Life – Mulligan

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“I am given a message to give to you: Eat at regular periods. By wrong habits of eating, you are preparing yourself for future suffering. It is not always safe to comply with invitations to meals, even though given by your brethren and friends, who wish to lavish upon you many kinds of food. You know that you can eat two or three kinds of food at a meal without injury to your digestive organs. When you are invited out to a meal, shun the many varieties of food that those who have invited you set before you. This you must do if you would be a faithful sentinel. When food is placed before us, which, if eaten, would cause the digestive organs hours of hard work, we must not, if we eat this food, blame those who set it before us for the result. God expects us to decide for ourselves to eat that food only which will not cause suffering to the digestive organs.” Counsels on Diet and Foods, 169.

Recipe – Mulligan

1 medium onion, chopped

2 cups walnut burger*

1 20-ounce can stewed tomatoes

1 8-ounce can tomato sauce

1/2 cup water

1 4-ounce can sliced olives

1 cup frozen corn

1/2 teaspoon salt, or to taste

1 teaspoon chili powder, or to taste

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 8-ounce package medium noodles

Sauté onion in small amount of olive oil or water. Add walnut burger and brown a little. Add all other ingredients and simmer for 20–30 minutes. More liquid may be added, if needed, to rehydrate the walnut burger. While this mixture is simmering, cook the noodles in salted water. Add cooked noodles to the tomato and walnut burger mixture. Place mixture in a 9×13 inch casserole and bake at 350 degrees for 30–35 minutes.

*The recipe for walnut burger was featured in the September 2002 LandMarks. Two cups, or one 20-ounce can, of your choice of vegeburger may be used in place of the walnut burger.

Mulligan has been a long-time favorite of Vivian Semmens’ family. Vivian and her husband, Bruce, reside in Lakewood, Colorado.

Recipe – Elise’s Sesame Noodles

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1 pound whole-wheat spaghetti

½ cup Bragg’s Liquid Aminos

3 Tbsp. olive oil

2 Tbsp. lime juice

1 ½ tsp. crushed red pepper (optional)

1 bunch scallions, sliced, divided

¼ cup chopped fresh cilantro, divided

4 cups snow peas, trimmed, sliced on the bias

1 medium red bell pepper, thinly sliced

½ cup toasted sesame seeds

Cook spaghetti until just tender, 9 to 11 minutes. Drain; rinse under cold water. Whisk Bragg’s, oil, lime juice, crushed red pepper, ¼ cup scallions and 2 Tbsp. cilantro. Add noodles, snow peas and bell pepper; toss to coat. Mix in sesame seeds. Garnish with the remaining scallions and cilantro and serve.

Recipe – Thai Noodles with Tofu

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8 ounces linguine

2 Tbsp. chopped fresh mint

1/3 cup chili sauce

2 carrots, shredded

3 Tbsp. Bragg Liquid Aminos

2 red bell peppers, slivered

2 Tbsp. fresh lime juice

1 rib celery, cut into 2-inch julienne strips

1 Tbsp. Honey

4 ounces firm tofu, diced

2 Tbsp. chopped fresh cilantro

In a large pot of boiling water, cook the linguine until just tender. Drain well and set aside. In a large bowl, whisk together the chili sauce, Bragg Liquid Aminos, lime juice, honey and 2 tablespoons water. Whisk in the cilantro and mint. Add the carrots, bell peppers and celery to the dressing and stir well to coat. Add the linguine and toss to combine. Add the tofu and gently toss again. Provide 2 tablespoons coarsely chopped, unsalted peanuts that may be sprinkled as topping to the salad.