vegan

Food for Life – Bit-O-Honey

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Favorite Recipes from Staff and Friends of Steps to Life

“How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!” Psalm 119:103.

God has given us His Word as a lamp to our feet and a light to our path. Its teachings have a vital bearing on our prosperity in all the relations of life. Even in our temporal affairs it will be a wiser guide than any other counselor. . . .

The appreciation of the Bible grows with its study. Whichever way the student may turn he will find displayed the infinite wisdom and love of God. To him who is truly converted the Word of God is the joy and consolation of the life. The Spirit of God speaks to him, and his heart becomes like a watered garden.

There is nothing more calculated to strengthen the intellect than a study of the Bible. No other book is so potent to elevate the thoughts, to give vigor to the faculties, as the broad, ennobling truths of the Bible. If God’s Word were studied as it should be, men would have a breadth of mind, a nobility of character, that is rarely seen in these times.

No knowledge is so firm, so consistent, so far reaching, as that obtained from a study of the Word of God. If there were not another book in the wide world, the Word of God, lived out through the grace of Christ, would make man perfect in this world, with a character fitted for the future, immortal life. Those who study the Word, taking it in faith as the truth and receiving it into the character, will be complete in Him who is all in all. Thank God for the possibilities set before humanity. . . .

The time devoted to a study of God’s Word and to prayer will bring a hundredfold return. In Heavenly Places, 135.

Recipe – Bit-O-Honey

1/4 cup honey

1/4 cup molasses

1/2 cup peanut butter

1/2 teaspoon vanilla

1 cup + 2 Tablespoons soy milk powder

Stir together first 4 ingredients, then add milk powder, mixing well. Flatten the mixture into an 8″ x 8″ dish. Sprinkle top with sesame seeds, pressing them lightly into the dough. Cut into squares. Freeze. Serve slightly thawed.

Submitted by Ann Meeker, a LandMarks reader, who lives near Rago, Kansas, with her husband, Craig.

Food for Life – Cashew Lentil Loaf and Country Style Gravy

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“And Jacob sod pottage: and Esau came from the field, and he [was] faint: And Esau said to Jacob, Feed me, I pray thee, with that same red [pottage]; for I [am] faint: therefore was his name called Edom. And Jacob said, Sell me this day thy birthright. And Esau said, Behold, I [am] at the point to die: and what profit shall this birthright do to me? And Jacob said, Swear to me this day; and he sware unto him: and he sold his birthright unto Jacob. Then Jacob gave Esau bread and pottage of lentiles; and he did eat and drink, and rose up, and went his way: thus Esau despised [his] birthright.” Genesis 25:29–34.

Cashew Lentil Loaf

1 cup lentils

3 cups water

1/2 cup onion, chopped

2 cloves garlic, minced

1 Tablespoon olive oil

2 Tablespoons egg replacer, mixed with 2 Tablespoons water

2/3 cup carrots, chopped

1/3 cup celery, chopped

2 Tablespoons whole wheat pastry flour

3/4 cup raw cashews, chopped

1 teaspoon dried thyme

Cook lentils in water until soft. Cool and set aside. Sauté onion and garlic until onion is translucent. Add carrots and celery, and simmer covered 10–15 minutes or until carrots are tender. Allow to cool. Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Spoon into an oiled loaf pan. Bake 45 minutes or until firm. Serve with Country Style Gravy.

Country Style Gravy

1/2 cup water

1/2 cup raw cashews

1/4 cup cornstarch

1 teaspoon sea salt

1 1/2 teaspoons onion powder

2 Tablespoons chicken-style seasoning

2 Tablespoons nutritional yeast (optional)

4 cups additional water

Blend first 7 ingredients together until smooth; add more water if needed. Pour into a double-boiler pan with 3 cups of the additional water. Lightly boil until thickened (approximately 10–15 minutes). The last cup of water may be added if gravy is too thick.

A member of the LandMarks editorial staff, Anna Schultz enjoys cooking and trying new recipes in her home near Sedalia, Colorado. She may be contacted by e-mail at: jschu67410@aol.com.

Food for Life – Honeymoon UnFrench Toast

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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.

Food For Life – Vegetable Patties

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Favorite Recipes from Staff and Friends of Steps to Life

Those who eat flesh are but eating grains and vegetables at second hand, for the animal receives from these things the nutrition that produces growth. The life that was in the grains and vegetables passes into the eater. We receive it by eating the flesh of the animal. How much better to get it direct, by eating the food that God provided for our use!

“Flesh was never the best food; but its use is now doubly objectionable, since disease in animals is so rapidly increasing. Those who use flesh foods little know what they are eating. Often if they could see the animals when living and know the quality of the meat they eat, they would turn from it with loathing. People are continually eating flesh that is filled with tuberculous and cancerous germs. Tuberculosis, cancer, and other fatal diseases are thus communicated.

“The effects of a flesh diet may not be immediately realized, but this is no evidence that it is not harmful. Few can be made to believe that it is the meat they have eaten which has poisoned their blood and caused their suffering. Many die of diseases wholly due to meat eating, while the real cause is not suspected by themselves or by others.” Child Guidance, 382, 383.

Recipe – Vegetable Patties

1 medium to large unpeeled zucchini

1 large onion

cracker or bread crumbs

whole wheat flour

1/2 cup Frontier beef or chicken flavored seasoning

In a blender, puree the vegetables together. Transfer vegetable mixture to a large bowl. Add seasoning, and stir in enough crushed cracker or bread crumbs along with enough flour to make the consistency of cookie dough. Mix well. Drop by tablespoon onto a Pam-sprayed cookie sheet. Flatten slightly. Bake at 350 degrees for approximately 30 minutes each side. Patties may also be browned in a lightly oiled skillet. Patties may be frozen for future use.

Other types of squash and/or carrot pulp (left from carrot juicing) may be used to vary this recipe. If used alone, the carrot pulp may turn dark; it is best to mix it with squash. The blended vegetable mixture may be frozen for use later.

Submitted by Myrtle Partridge – A friend of Steps to Life and a frequent volunteer at the ministry, Myrtle Partridge’s Vegetable Patties are a favorite at the staff’s weekly potluck luncheon.

Food for Life – No Dairy Carob Cake, Raspberry Sauce, and Tofu Whipped Cream

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Favorite Recipes from Staff and Friends of Steps to Life

[John the Baptist’s] diet, purely vegetable, of locusts [fruit of the carob tree] and wild honey, was a rebuke to the indulgence of appetite and the gluttony that everywhere prevailed.” Counsels on Health, 72.

Many healthful cooks avoid using baking soda, and they are wise to do so. Vegetarians get their B-vitamins primarily from whole grains and dried beans. Most of the B vitamins (Thiamin, Riboflavin, Pantothenic Acid, Biotin, Vitamins B6 and B12) are destroyed by an alkaline medium. Baking soda is alkaline. Not only does it destroy vitamins, but it tends to cause digestive disturbance in people with low production of stomach acids.

A baking soda substitute is available from Ener-G Foods (www.ener-g.com). Its only ingredient is calcium carbonate, a mineral often taken as a supplement.

Submitted by Paulette Miller

No Dairy Carob Cake

3 C all purpose flour

1 1/2 C Sucanat or raw sugar

1/2 C carob powder

2 t baking soda substitute

1 T vanilla

1 T salt

2/3 C oil or apple sauce

2 T lemon juice

2 C cold water

Using an electric mixer, mix all ingredients together. Bake in a 9” x 13” pan or a bundt pan, sprayed with a nonstick spray (or oiled and floured), 35 minutes at 350 degrees F. For a real treat, top slices of cake with Raspberry Sauce and Tofu Whipped Cream.

Raspberry Sauce

2 C fresh or frozen raspberries

2 C water

3/4 C honey

3 T cornstarch or arrowroot mixed in 1/4 cup water

Place raspberries, water and honey in a pan and bring to a boil. Slowly add cornstarch or arrowroot mixture, stirring constantly until thickened. May add more honey to taste.

Tofu Whipped Cream

1 C Mori-Nu Tofu, soft

4 T vegetable oil

2 T honey

1/2 t lemon juice

1/8 t salt

1 1/2 t vanilla (use white vanilla for a whiter cream)

Blend all ingredients in blender until smooth and creamy. Chill and serve.

LandMarks reader and friend of Steps to Life, Paulette Miller and her family live near Sedalia, Colorado. This dessert is a treat on special occasions.

Food for Life – Green Pea Soup

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“Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect, that are not afforded by a more complex and stimulating diet.

“But not all foods, wholesome in themselves, are equally suited to our needs under all circumstances. Care should be taken in the selection of food. Our diet should be suited to the season, to the climate in which we live, and to the occupation we follow. Some foods that are adapted for use at one season or in one climate are not suited to another. So there are different foods best suited for persons in different occupations. Often food that can be used with benefit by those engaged in hard physical labor is unsuitable for persons who follow sedentary pursuits. God has given us an ample variety of healthful foods, and each person should choose from it the things that experience and sound judgment prove to be best suited to his own necessities. . . .

“Persons who have accustomed themselves to a rich, highly stimulating diet, have an unnatural taste, and they can not at once relish food that is plain and simple. It will take time for the taste to become natural, and for the stomach to recover from the abuse it has suffered. But those who persevere in the use of wholesome food will, after a time, find it palatable. Its delicate and delicious flavors will be appreciated, and it will be eaten with greater enjoyment than can be derived from unwholesome dainties. And the stomach, in a healthy condition, neither fevered nor overtaxed, can readily perform its task.” Life and Health, July 1, 1905.

Recipe Green Pea Soup

6 cups boiling water

32 oz package frozen green peas

1 medium onion, finely chopped

1 teaspoon garlic powder

2 teaspoons salt (optional)

1 1/2 cups water

3/4 cup raw cashews

Add peas, onion, and seasonings to boiling water. Return to boiling and cook for 2 minutes. Blend cashews in 1 1/2 cups water until very smooth. Blend cooked peas and onion (with water) until creamy. Stir the blended cashews and pea mixture together. Serve immediately.

Happy Cooking!

Submitted by Anna Schultz

A member of the LandMarks editorial staff, Anna Schultz enjoys cooking and trying new recipes in her home near Sedalia, Colorado. She may be contacted by e-mail at: jschu67410@aol.com.

Food for Life – Spinach Quiche

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Favorite Recipes from Staff and Friends of Steps to Life

And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein [there is] life, [I have given] every green herb for meat: and it was so.” Genesis 1:30. “The diet of the animals is vegetables and grains. Must the vegetables be animalized, must they be incorporated into the system of animals, before we get them? Must we obtain our vegetable diet by eating the flesh of dead creatures? God provided fruit in its natural state for our first parents. He gave to Adam charge of the garden, to dress it, and to care for it, saying, ‘To you it shall be for meat.’ One animal was not to destroy another animal for food.” Counsels on Diet and Foods, 396.

“Ellen White liked cooked greens every day, and these would vary according to season. From the fields came dandelion and mustard greens, and, of course, there were other more conventional leafy dishes.

“The dish of greens was usually especially for Ellen White. One day as Sara McEnterfer passed the bowl of dandelion greens to Ellen White, she said, ‘Mother, here is your horse feed.’ The latter looked over the table at the other dishes and quietly replied, ‘Well, I don’t know as my horse feed is any worse than your cow’s peas.’ ” Ellen G. White: The Later Elmshaven Years 1905–1915, vol. 6, by Arthur L. White, Review and Herald Publishing Association, Hagerstown, MD, 1982, 395.

Recipe – Spinach Quiche

Partially bake a 10” x 2” deep pie shell at 425 degrees for 7 minutes.

Cook until tender, in a small amount of water:

2 10-ounce packages fresh spinach

1/2 teaspoon salt

When cooked, drain well and chop the spinach.

Blend until creamy:

1 cup raw cashews

1 cup water

Add to the cashews and blend:

2 Tablespoons chicken-style seasoning

1/4 teaspoon garlic salt

2 Tablespoons Arrowroot powder

1/2 teaspoon salt

1/2 teaspoon onion powder

2 cups tofu, well-drained

Transfer cashew mixture to large mixing bowl. Fold in spinach. Pour mixture into partially baked shell. Bake at 350 degrees for 40 minutes.

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.

Food for Life – Mushroom Burgers

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One reason why we do not enjoy more of the blessing of the Lord is, we do not heed the light which He has been pleased to give us in regard to the laws of life and health.

“God is as truly the author of physical laws as He is author of the moral law. His law is written with His own finger upon every nerve, every muscle, every faculty, which has been entrusted to man.

“The Creator of man has arranged the living machinery of our bodies. Every function is wonderfully and wisely made. And God pledged Himself to keep this human machinery in healthful action if the human agent will obey His laws and cooperate with God. Every law governing the human machinery is to be considered just as truly divine in origin, in character, and in importance as the word of God. Every careless, inattentive action, any abuse put upon the Lord’s wonderful mechanism, by disregarding His specified laws in the human habitation, is a violation of God’s law. We may behold and admire the work of God in the natural world, but the human habitation is the most wonderful.” Counsels on Diet and Foods, 16, 17.

Recipe – Mushroom Burgers

1 pound mushrooms, finely chopped

1/2 cup sunflower seeds

1 1/2 cups finely ground oatmeal

1 cup cooked lentils

1/2 cup tomato-vegetable juice

1/2 cup celery, chopped

1 onion, chopped

1 Tablespoon egg replacer

2 teaspoons Bragg Liquid Aminos

2 teaspoons carob powder

Salt to taste

Grind all ingredients in food processor; adding mushrooms last. Be careful not to puree. Let mixture rest for 20 minutes. Form patties and place on prepared cookie sheet. Bake at 350 degrees for 25 minutes, turning once.

Cathy Summers Timmons, a Steps to Life staff member and a member of LandMarks’ editorial staff, writes from her home in Wichita, Kansas. She may be contacted by e-mail at: cathytimmons@stepstolife.org.

Food for Life – Jim’s Patties

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The regenerated man has a vital union with Christ. As the branch derives its sustenance from the parent stock, and because of this bears much fruit, so the true believer is united with Christ, and reveals in his life the fruits of the Spirit. The branch becomes one with the vine. Storm cannot carry it away. Frosts cannot destroy its vital properties. Nothing is able to separate it from the vine. It is a living branch, and it bears the fruit of the vine. So with the believer. By good words and good actions, he reveals the character of Christ. As the branch derives its nourishment from the vine, so all who are truly converted draw spiritual vitality from Christ. ‘Verily, verily, I say unto you,’ He declared, ‘Except ye eat the flesh of the Son of man, and drink his blood, ye have no life in you. Whoso eateth my flesh, and drinketh my blood, hath eternal life; and I will raise him up at the last day. For my flesh is meat indeed, and my blood is drink indeed. He that eateth my flesh, and drinketh my blood, dwelleth in me, and I in him’ (John 6:53, 56).” The Upward Look, 182.

Jim’s Patties

1 cup oatmeal

1 cup choko,* cooked and mashed

1 onion, grated

Mix all ingredients together. May add a little tomato puree if additional moisture is needed. Drop by spoonfuls into a hot, prepared skillet and brown on both sides until crisp. May bake at 350 degrees on a Pam-sprayed or lightly-oiled cookie sheet until browned, turning once.

*A member of the gourd family, choko is actually native to Central America, Mexico and the West Indies. The Aztecs called it chayote and Francisco Hernandez, an early Spanish historian who lived in Mexico during the mid-sixteenth century, recorded that the natives commonly included it in their diet. After the Spanish conquest, the choko was taken to all tropical areas of the world. Early white settlers introduced choko to Australia. The choko vine is a prolific producer; its fruit is also known as “vegetable pears” or even “mango squash” because of its shape. It is a good source of Vitamin C. Zucchini squash could be substituted for choko in this recipe.

Jim and Florrie Webb both enjoy making up their own vegan recipes. Jim made up the featured patty recipe one day while Florrie was shopping in their hometown of Narangba, Queensland, Australia.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
P.O. Box 782828
Wichita, KS 67278

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.