vegan

Food for Life – Tofu Cheese Cake and Peanut Butter Carob Pie

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“Plain, simple pie may serve as dessert, but when one eats two or three pieces merely to gratify an inordinate appetite, he unfits himself for the service of God.” Counsels on Diet and Foods, 333.

Recipe – Tofu Cheese Cake

2 Tablespoons unflavored Emes Kosher-Jel

½ cup pineapple juice

Blend together to dissolve gelatin.

2 Tablespoons lemon juice

¼ cup oil

½ cup honey

¾ teaspoon salt

2 Tablespoons vanilla

½ teaspoon coriander

1 pound mashed tofu

Combine in blender and blend till smooth. Fill two crumb-crust pie shells and bake at 350 degrees about 30-40 minutes, until edges are lightly browned and middle is firm. Chill until ready to serve. Top with your favorite fruit topping.

Recipe – Peanut Butter Carob Pie

1 ½ cups water

2 cups carob chips

pinch of salt

½ cup soy milk powder

1 teaspoon vanilla

½-1 cup peanut butter

Blend all ingredients, except peanut butter, until smooth (about two minutes). Add peanut butter while still blending, until mixture thickens. May add more peanut butter if needed to reach desired consistency. Pour into prepared pie shell. Freeze until ready to serve.

Food for Life – Walnut Burger Mix & Taco filling

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Submitted by Anna Schultz

Recipe – Walnut Burger Mix

4 1/2 cups water

1 cup walnuts

2 cups bulgur* wheat

1/2 cup dried onion flakes

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Blend 2 cups of the water and the walnuts in blender until thoroughly blended and no nut pieces remain. Then add to the remaining water, along with bulgur and seasonings, in a pan and simmer, covered, for 20 minutes. Empty out onto nonstick cookie sheets in thin layers and bake at 200 degrees for 4 hours, stirring once each hour, or bake overnight at 150 degrees without stirring. Store in airtight container and freeze. Makes about 8 cups of walnut burger.

*A nutritious staple in the Middle East, bulgur wheat consists of wheat kernels that have been steamed, dried and crushed. It is often confused with but is not exactly the same as cracked wheat. Bulgur (also called birghil, bulgar, burghal, burghul, and bulghur) has a tender, chewy texture and comes in coarse, medium and fine grinds.

Recipe – Walnut Burger Taco Filling

4 green onions, chopped

2 small green peppers, chopped 

3 garlic cloves, chopped 

8 cherry tomatoes, halved (or small, ripe tomatoes diced) 

2 cups walnut burger mix

1 8-oz can tomato sauce

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon salt

Sauté onions, peppers and garlic in 2 Tablespoons of oil until soft. Add remaining ingredients and simmer together for 15 minutes or until tender. More liquid may be needed to rehydrate the burger mix. May add other seasonings as desired. Serve taco filling on heated taco shells. Makes about 8–10 tacos.

“Nature has been abused, her efforts crippled by wrong habits and indulgence in sinful luxuries, until taste and appetite are alike perverted. It is unnatural to have a craving for flesh-meats. It was not thus in the beginning. The appetite for meat has been made and educated by man. Our Creator has furnished us, in vegetables, grain, and fruits, all the elements of nutrition necessary to health and strength. Flesh-meats composed no part of the food of Adam and Eve before their fall. If fruits, vegetables and grains are not sufficient to meet the wants of man, then the Creator made a mistake in providing for Adam.” Signs of the Times, January 6, 1876.

Food for Life – Marinated Breast of Tofu

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Recipe

For chicken-like sandwiches, stir-fries, salads, roasts, and for use in many other dishes.

1 1/2–2 pounds extra-firm tofu

1 1/2 cups water

1/4 cup soy sauce or Bragg’s Liquid Aminos

3 Tablespoons nutritional yeast flakes

2 teaspoons crumbled, dried sage leaves or ground sage

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

Prepare marinade by combining water, soy sauce, nutritional yeast flakes, and spices in a 2-quart bowl. Instead of all or some of the traditional “poultry seasonings” (thyme, sage, etc.), you may use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much cayenne to the marinade as you like.

Cut tofu into quarter-inch thick slices. Marinate for a few hours, or for as long as two weeks, in the refrigerator. Turn the slices and spoon the marinade over the tofu from time to time, or store in a tightly-sealed container and occasionally shake it.

To use tofu, remove from marinade, bread with Italian-style bread crumbs, and pan-fry as many slices as you need in a nonstick pan, over medium heat, until browned on both sides. Use immediately or cool on racks. For future quick use, separate cooked slices with pieces of waxed paper for easy removal of just a few slices at a time, and place in an air-tight container. Will keep in the refrigerator for several days or may be frozen for several weeks.

Food for Life – Black Bean Casserole and Pumpkin Pie

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“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

Recipe – Simple Pasta Salad

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Ingredients

4 cups (approx.) small pasta, cooked

2 cups red or kidney beans, cooked

10 cherry tomatoes (approx.), chopped

1 red or green bell pepper, chopped

1 can olives, sliced

Process

Combine all and add Italian dressing and a little salsa. Stir and serve.

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 – Melty Cheese

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“Cheese should never be introduced into the stomach.” Testimonies, vol. 2, 68. “Cheese is still more objectionable [than butter]; it is wholly unfit for food.” The Ministry of Healing, 302.

“The question whether we shall eat butter, meat, or cheese, is not to be presented to anyone as a test, but we are to educate and to show the evils of the things that are objectionable. Those who gather up these things and drive them upon others, do not know what work they are doing. The Word of God has given tests to His people. The keeping of God’s holy law, the Sabbath, is a test, a sign between God and His people throughout their generations forever. Forever this is the burden of the third angel’s message—the commandments of God and the testimony of Jesus Christ.

“Tea, coffee, tobacco, and alcohol we must present as sinful indulgences. We cannot place on the same ground, meat, eggs, butter, cheese and such articles placed upon the table. These are not to be borne in front, as the burden of our work. The former—tea, coffee, tobacco, beer, wine, and all spirituous liquors—are not to be taken moderately, but discarded. The poisonous narcotics are not to be treated in the same way as the subject of eggs, butter, and cheese. In the beginning animal food was not designed to be the diet of man. We have every evidence that the flesh of dead animals is dangerous because of disease that is fast becoming universal, because of the curse resting more heavily in consequence of the habits and crimes of man. We are to present the truth. We are to be guarded how to use reason and select those articles of food that will make the very best blood and keep the blood in an unfevered condition.—Manuscript 5, 1881. . . .” Manuscript Releases, vol. 2, 107.

Recipe – Melty Cheese

2 cups water

1/4 cup raw cashews

1 1/2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon garlic

2 Tablespoons cornstarch or arrowroot powder

dash of cayenne (optional)

1/4 cup Brewers yeast or nutritional yeast flakes

2 teaspoons lemon juice

1 to 4 Tablespoons pimientos, canned (for coloring; adjust to your preference)

Place all ingredients in blender, and blend extremely well for at least 2 minutes. Pour into saucepan and cook on moderate heat, stirring until thickened. Yummy for nachos, enchiladas, macaroni and cheese, scalloped potatoes—anywhere you need a cheese sauce.

Food for Life – Potato Waffles and Tofu Omelet

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It is the custom and order of society to take a slight breakfast. But this is not the best way to treat the stomach. At breakfast time the stomach is in a better condition to take care of more food than at the second or third meal of the day. The habit of eating a sparing breakfast and a large dinner is wrong. Make your breakfast correspond more nearly to the heartiest meal of the day.” ounsels on Diet and Foods, 173.

“In every family there should be order, and regular habits. There should be a fixed time to rise in the morning, a time for breakfast, and a time for prayer, either directly before or directly after the morning meal. How appropriate it is for parents to gather their children about them before their fast is broken, and direct their young minds to our heavenly Father, who bestows upon us the bounties of his providence. Let them thank God for protecting them during the night, and ask for help and grace and the watchcare of angels through the day.” The Signs of the Times, August 7, 1884.

“In many families, there is no positive rudeness among the members, only a lack of those simple, affectionate attentions which awaken a spontaneous return; a want of that consideration and gentleness of demeanor which are well-springs of comfort in every household. The well-bred host does not fail to bid his guest ‘Good night,’ and ‘Good morning;’ why should not this simple expression of good feeling be always exchanged between parents and children? The kindly morning greeting will often nip in the bud some rising fretfulness; and the pleasant ‘Good-by,’ from old and young, when leaving the house for office, shop, or school, is a fragrant memory through the day of separation. When the family gather alone around breakfast or dinner table, the same courtesy should prevail as if guests were present. Reproof, complaint, unpleasant discussion, and scandal, no less than moody silence, should be banished. Let the conversation be genial, and suited to the little folks as far as possible.” The Health Reformer, February 1, 1874.

Potato Waffles or Pancakes

6–8 potatoes, grated

1/2 onion, grated

1 Tablespoon flour

1 teaspoon salt

Equivalent substitute for 2 eggs

Squeeze the water out of the potatoes. Add all other ingredients and mix thoroughly. Place in a prepared waffle iron and bake until done, or cook as pancakes. Serve with lots of applesauce.

Tofu Omelet

1 brick of firm tofu

1 small clove garlic, pressed

1 Tablespoon minced green onion

1/8 teaspoon turmeric

Salt to taste fillings of choice.

Grate the tofu and then very gently mix in the seasonings (garlic, onion, turmeric, and salt). The long strands of tofu create a lattice that gives the omelet structural integrity. Once the tofu is mixed, pour off any water that has collected in the bottom of the bowl, and then arrange the mixture in two omelet-shaped patties on a heated, oiled nonstick or well-seasoned skillet. Cook the omelets at a medium heat for 3 to 5 minutes, until much of the moisture is evaporated and the edges look a bit dry. Add your choice of filling, fold and serve.

Food for Life – Tofu Tacos

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“Some are called to what are looked upon as humble duties—it may be, to cook. But the science of cooking is not a small matter. The skillful preparation of food is one of the most essential arts, standing above music teaching or dressmaking. By this I do not mean to discount music teaching or dressmaking, for they are essential. But more important still is the art of preparing food so that it is both healthful and appetizing. This art should be regarded as the most valuable of all the arts, because it is so closely connected with life. It should receive more attention; for in order to make good blood, the system requires good food. The foundation of that which keeps people in health is the medical missionary work of good cooking.

“Often health reform is made health deform by the unpalatable preparation of food. The lack of knowledge regarding healthful cookery must be remedied before health reform is a success.

“Good cooks are few. Many, many mothers need to take lessons in cooking, that they may set before the family well-prepared, neatly served food.

“Before children take lessons on the organ or the piano they should be given lessons in cooking. The work of learning to cook need not exclude music, but to learn music is of less importance than to learn how to prepare food that is wholesome and appetizing.

“Your daughters may love music, and this may be all right; it may add to the happiness of the family; but the knowledge of music without the knowledge of cookery, is not worth much. When your daughters have families of their own, an understanding of music and fancywork will not provide for the table a well-cooked dinner, prepared with nicety, so that they will not blush to place it before their most esteemed friends. Mothers, yours is a sacred work. May God help you to take it up with His glory in view, and work earnestly, patiently, and lovingly, for the present and future good of your children, having an eye single to the glory of God.” Counsels on Diet and Foods, 263, 264.

Tofu Tacos

1 pound firm or very firm tofu, cubed

1 medium onion, finely chopped

3 cloves fresh garlic, finely minced

1/3 cup Bragg Liquid Aminos or soy sauce

1/3 cup nutritional yeast

1/2 teaspoon turmeric

1 Tablespoon chicken-like seasoning

olive oil

Cook all together on a Teflon griddle.

Serve with corn tortilla shells, salsa and soy sour cream. You may also add fresh tomatoes, olives, green onions and chopped lettuce.

Food for Life – Olive Spread

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Nuts and nut foods are coming largely into use to take the place of flesh meats. With nuts may be combined grains, fruits, and some roots, to make foods that are healthful and nourishing. Care should be taken, however, not to use too large a proportion of nuts. Those who realize ill effects from the use of nut foods may find the difficulty removed by attending to this precaution. It should be remembered, too, that some nuts are not so wholesome as others. Almonds are preferable to peanuts, but peanuts in limited quantities, used in connection with grains, are nourishing and digestible.

“When properly prepared, olives, like nuts, supply the place of butter and flesh meats. The oil, as eaten in the olive, is far preferable to animal oil or fat. It serves as a laxative. Its use will be found beneficial to consumptives, and it is healing to an inflamed, irritated stomach.” The Ministry of Healing, 298.

Olive Spread

1 cup olives, chopped

1/4 cup sunflower seeds, chopped

1 cup walnuts, chopped

1 Tablespoon celery, chopped (optional)

1/4 cup almonds, chopped

1 Tablespoon chicken-style seasoning

Mix all ingredients together. Stir in enough mayonnaise to make a spread.

Tofu Mayonnaise

1 cup tofu

2 Tablespoons lemon juice

2 teaspoons onion powder

1 teaspoon honey

1/4 cup water

1 Tablespoon tahini

1/2 teaspoon garlic powder

1/2 teaspoon salt

Blend all ingredients together until smooth. Chill and serve.

Chicken-style Seasoning

1 1/2 cups nutritional yeast flakes

2 teaspoons paprika

3 Tablespoons onion powder

1 teaspoon sage

1 1/2 Tablespoons garlic powder

1 teaspoon rosemary

2 1/2 Tablespoons salt

2 teaspoons fructose

2 1/2 Tablespoons Italian seasoning

2 Tablespoons dried parsley

Blend all ingredients together to a powder. Store in airtight container.

Patricia Evans is a LandMarks reader from Polk City, Florida. She actively shares her enthusiasm for a vegetarian lifestyle through cooking schools and through nutrition presentations given at local public schools. These recipes are selected from her recently published cookbook, Abundant Life. For more information you may contact Pat at jaerrol@aol.com.