vegan

Recipe – Crockpot Grains

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¼ cup millet, uncooked

¼ cup barley, uncooked

1/3 cup brown rice, uncooked

1 cup chopped onions

1 cup chopped green pepper

½ cup finely chopped carrots

1 16-ounce can kidney beans

1 8-ounce can tomato sauce

1 16-ounce can tomatoes, chopped, drained (reserve liquid)

1 ½ cup canned or frozen corn, drained

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon garlic powder

Salt to taste

Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture. Cover and cook on low setting 8 hours. Stir before serving. Serves 8.

Recipe – Parsley Potatoes

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1 Tablespoon oil

1 ½ lb small new red potatoes, scrubbed well

1 chopped onion

1 garlic clove

1 teaspoon salt or to taste

1 cup vegetable broth

1 cup chopped fresh parsley

Heat a large skillet over medium-high heat; add oil. Saute onion and minced garlic for 5 minutes or until tender. Add broth and ¾ cup of parsley. Remove a strip of skin from around the middle of each potato. Slice the potatoes and put them in a single layer in the skillet. Return to a boil; reduce heat. Cover and simmer until the potatoes are tender. Pour potatoes and sauce in a serving dish. Sprinkle remaining parsley over the potatoes and serve.

Recipe – Sprouted Lentils

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2 cups lentils, sprouted

½ cup onion, chopped fine

1 tsp. salt

1 ¼ cups water

Sprout lentils for about five days until they are ½” long. Combine all ingredients in kettle and cook slowly over low heat for approximately 15-20 minutes. Add more water as needed to make a broth. Serve over rice or pasta. For variations you may consider adding some of your favorite vegetables or replacing salt with Bragg’s Liquid Aminos. Enjoy!

Recipe – Garlic Penne Noodles

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3 cups uncooked penne pasta

½ large bulb garlic

1 medium onion

1 12.3 oz. Mori-nu extra firm tofu

Cashew milk

Salt to taste

Cook noodles according to directions on box. Chop ¾ of onion and sauté. Add to drained cooked noodles. Blend remaining onion, garlic, salt and tofu together. Add cashew milk to create thin to medium sauce. Garlic, onion, and salt should be strong in the sauce. Pour sauce over the noodles and allow to set overnight to best absorb flavor. Add cashew milk if needed to moisten noodles, and bake at 350 degrees until thoroughly heated.

Recipe – Granola Crumb Crust

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3 cups ground Granola

2 tsp. Cinnamon Substitute

2 Tbsp. Oil

4 Tbsp. Water

2 Tbsp. Honey

Blend 2 cups of Granola on high until fine. Repeat until there are 3 cups ground. Put granola in a bowl and add remaining ingredients. Mix well. Add honey if unsweetened granola is used. Shape into a 9-inch pie dish or the bottom of a 9 x 13” glass baking dish. Bake at 350 degrees for 30 minutes.

Recipe – Couscous Salad

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5 cups cooked couscous

2 cups thinly sliced celery (leaves included)

1½ cups finely diced onion

2 cups slices olives

2 cups diced tomatoes

2 cups finely diced red pepper

½ cup finely cut fresh cilantro

2-3 Tbsp. cumin

1 tsp cayenne pepper

1½ tsp salt

¼ to ½ cup extra virgin olive oil

Follow cooking instructions on couscous box. Add olive oil and seasonings. Allow to chill thoroughly. Add chopped vegetables and serve.

Recipe – “Curried” Vegetable Soup

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Recipe – “Curried” Vegetable Soup

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

1 can coconut milk

6 cups water

2 tsp. ground cumin

1 tsp. anise seed, ground or whole

1 tsp. ground ginger

1 tsp. coriander

1 Tbsp. onion powder

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. cayenne (or to taste)

2 Tbsp nutritional yeast flakes

2 tsp. salt

6 cups Californis Blend Frozen Vegetables, or other vegetables of choice

Directions: Sauté onion and garlic in olive oil until lightly browned. Add remaining ingredients and cook until vegetables are slightly tender, but still bright in color. Serve “as is” or over cooked brown rice or noodles.

Recipe – Tabouleh Salad

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1 ½ cups bulgar wheat

1 ½ cups boiling water

¼ cup extra virgin olive oil

⅓ cup fresh lemon juice

1 cup finely chopped onion

½ cup finely chopped fresh parsley

2 cups diced tomato

1-2 cloves crushed garlic

14 chopped fresh mint leaves

½ -1 tsp. salt

Option: Add diced cucumbers and sliced olives for slight variation.

Pour boiling water over bulgar wheat in a mixing bowl. Set aside to cool. Mix remaining ingredients and toss with cooled bulgar wheat. Chill several hours before serving. Adapted from Cooking vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.

Recipe – Daniel’s Manicotti

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1 box firm tofu

1 Tbs. Lemon juice

1 tsp. salt

1 box firm tofu

2 jars spaghetti sauce

1 box manicotti noodles

Optional:

Soy cheese, “meat” crumbles, 1 small onion, herbs of choice.

Combine Mori Nu Tofu, lemon juice, and salt in blender until creamy. In a medium sized bowl, place fresh tofu and mash with a fork till crumbly. Place tofu mixture from blender into the crumbled tofu and mix well. (At this point you may add herbs. Suggested herbs are: 1 tsp. basil and 1 tsp. oregano.) Cook noodles and drain. Put one jar of spaghetti sauce into the bottom of a 13 x 9 pan. (If you choose to use “meat” crumbles and onion, cook these until done in a pan.) Add ½ of the “meat” mixture to the tofu mixture and stuff noodles with tofu and layer in pan. Sprinkle the other ½ of the “meat” mixture on top with the other jar of spaghetti sauce. Top with soy cheese and bake at 350 degrees until the cheese melts and everything is warmed through.

Food for Life – Exercise

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According to the time line in Genesis, man was put in a garden after his creation and his work was ascribed to him. “And the Lord God took the man, and put him into the Garden of Eden to dress it and to keep it.” Genesis 2:15. God designed our body to be physically active. This is apparent from looking at the physiology of our bodies. The body is clearly designed for movement. This is seen in the skeletal frame that contains joints for movement and by the muscular covering of this frame. The muscular covering is complemented with ligaments and tendons to attach the muscles to the bones and cause movements as the muscles contract and release. We also have thumb and finger opposition which is ideal for the manual dexterity required for gardening and other manual activities in Eden. We are told, “Exercise in the open air should be prescribed as a life-giving necessity. And for such exercises there is nothing better than the cultivation of the soil.” The Ministry of Healing, 265.

According to Ecclesiastes 5, man is to rejoice in his labor as being a gift from God. One of the benefits of exercise is that the laboring man will have sweet sleep, which is seen in verse 12. A good day working in the sunshine and fresh air will do much to help us get a good night’s rest.

Ecclesiastics 9:10 cautions man, “Whatsoever thy hand findeth to do, do [it] with thy might; for [there is] no work, nor device, nor knowledge, nor wisdom in the grave, whither thou goest.” God asks us to do all things to the best of our ability because once this life is over, we cannot change from the grave what we have done in life.

“There are but few who realize that, in order to enjoy health and cheerfulness, they must have an abundance of sunlight, pure air, and physical exercise.” Daughters of God, 175. If you do not have a regular exercise program, won’t you start one today?

Recipe – Esau’s Pottage

1 cup rice (uncooked)

2 cups lentils (uncooked)

4-6 large garlic cloves, minced

1 large diced onion (to taste)

1 to 1 ½ Tbsp chicken-style seasoning

1 tsp cumin (to taste)

Cook rice and lentils in separate containers for about 45 minutes. Add salt to taste. While these are cooking, in a large frying pan, sauté the garlic cloves and onion. Add the cooked rice and lentils to the garlic and onion. Then add the chicken style seasoning and cumin. Adjust salt, seasonings, and liquid as desired. Simmer for about an hour to blend flavors. Serve and enjoy.