To prepare people for eternal life.
2 cups cooked brown rice
1 cup cooked lentils
1 onion
1 bell pepper
1 cup celery
2 cups zucchini
3 cloves minced garlic
2 tsp chili-like seasoning
1 can Mexican stewed tomatoes
Finely chop vegetables and sauté with garlic until tender.
Add rice, lentils, and seasonings, simmering until flavors
Are absorbed. Partially fill taco shells and add your
Favorite toppings.
2 onions, chopped
4 stalks celery, chopped
4 carrots, cut in rounds
1 small cabbage, shredded
1-2 potatoes, chopped
2 cups kidney beans (canned)
4 cups stewed tomatoes
2 tsp garlic powder
2 tsp oregano
4 tsp basil
3 tsp salt
½ tsp pepper
1 Tbsp dried parsley
8 cups water
Saute the first 5 ingredients in ¼ cup oil (optional, may use water) in very large stock pot. Add the remaining ingredients. Bring to a boil; add 1 cup noodles or cooked rice. Boil for 15 minutes more, stirring occasionally. Just before serving, add pesto: Mince 6 garlic cloves very fine or use press. Add 2 Tbsp. dried basil, then ¼ cup oil; mix well rubbing garlic well against side of bowl to get juices in oil.
¼ cup sun-dried tomato bits
1 cup hot water
½ cup olive oil (or less if desired)
½ cup lemon juice
½ cup ketchup
½ cup sweetener of your choice
2 tsp. salt
1 tsp. basil
1 Tbsp. dried onion bits
Place tomatoes and water in blender and whiz 30 seconds or so. Add oil, lemon juice, ketchup, sweetener, salt and basil. Blend well. Add onion bits and blend just to mix. You can add a little more water if it is too thick. Taken from Cooking Vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.
1 cup flour (whole wheat pastry)
1 cup cornmeal (combination of corn flour and cornmeal)
1 Tbsp cornstarch
1 Tbsp Featherweight Baking Powder
¾ tsp. salt
¼ cup oil
1-2 cups soy milk (typically 1 ½ cups)
1 Tbsp honey, (optional)
Preheat oven to 400 degrees. Thoroughly mix dry ingredients. In another container, thoroughly mix soy milk, oil and honey. Spray muffin tins (makes 8-10 muffins depending on size) or 8” x 8” baking dish. Pour liquid mixture into dry ingredients. Stir just enough to moisten. Put into muffin tins or baking dish. Bake at 400 degrees for 20 to 25 minutes.
Recipe is from Blythe Hoppe who works with the Ministerial Training Course and helps with many other projects at Steps to Life.
5 cups oats
2 cups flour
1 tsp. salt
1 cup chopped walnuts
1 cup raisins and/or carob chips
1 cup water or soy milk
1 cup oil (can decrease or substitute with ½ applesauce)
1 cup honey/maple syrup mixture
2 tsp. vanilla
Mix all dry ingredients together. In a separate bowl, mix all wet ingredients. Add both mixtures together. Let sit 5-10 minutes. Drop by 1 spoonful onto cookie sheet. Bake at 350 degrees for 15 minutes.
Tofu, medium firm (16 oz.)
¼ cup fresh tomato
1/8 cup water
¼ cup fresh red bell pepper
2 Tbsp. olive oil
¼ cup fresh lemon juice, to taste
½ tsp. salt, to taste
¼ tsp. onion powder
¼ tsp. garlic powder
Blend the ingredients, except the lemon juice, until smooth. Pour into glass jar and gently stir in lemon juice and cover.
½ cup tahini
½ tsp. basil, dried
1/3 cup lemon juice
½ tsp. garlic powder
2 garlic cloves, minced (or less)
¼ tsp salt
2 Tbsp. Braggs
Blend all ingredients until smooth. Add water to desired consistency. Store refrigerated in a container with a tight-fitting lid. Note: Dressing thickens as it sits and with refrigeration.
2 cups water
2 Tbsp. cornstarch or arrowroot powder
½ can of navy or great northern beans
2 Tbsp olive oil
½ cup cashews (optional)
4 Tbsp. lemon juice
1-2 tsp. salt
¼ of a medium onion
¼ cup nutritional yeast flakes
2 cloves of garlic
Put part of the water in a blender and add remaining ingredients. Blend until smooth and then add the rest of the water and blend again. Pour into a saucepan and cook until thick, stirring so it doesn’t stick to the bottom of the pan. Pour sauce over fettuccini pasta and top with a tablespoon of cilantro pesto. It may also be spread over pica crust and topped with pesto.
1-2 bunches cilantro; washed, ends removed
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. olive oil
¼ cup walnut or pine nuts, lightly toasted
¼ tsp. salt
Place liquids in the blender adding cilantro, stem down. Pulse until somewhat smooth. Add nuts and salt. Pulse until desired consistency or up to 1-2 minutes for smooth pesto. Refrigerate up to 5 days or freeze. This will turn dark when frozen, but still good. For variety, you may substitute basil, sage or oregano for cilantro. Add jalapeno for spicy pesto and parmesan cheese substitute can be added if desired.
In order to know what are the best foods, we must study God’s original plan for man’s diet. He who created man and who understands his needs appointed Adam his food. ‘Behold,’ He said, ‘I have given you every herb yielding seed, … and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food.’ Genesis 1:29, A.R.V. Upon leaving Eden to gain his livelihood by tilling the earth under the curse of sin, man received permission to eat also ‘the herb of the field.’ Genesis 3:18.
“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.
“In order to maintain health, a sufficient supply of good, nourishing food is needed.
“If we plan wisely, that which is most conducive to health can be secured in almost every land. The various preparations of rice, wheat, corn, and oats are sent abroad everywhere, also beans, peas, and lentils. These, with native or imported fruits, and the variety of vegetables that grow in each locality, give an opportunity to select a dietary that is complete without the use of flesh meats.” Counsels for the Church, 221, 222.
When eating healthy is mentioned, many ideas come to mind. Some people think eating healthy involves foods that resemble twigs and taste like sawdust. Others think it is limited to just vegetables and fruits. You may be surprised to discover that the optimal diet is full of foods that taste good and are good for you.
The optimal diet has many reasonable benefits, including a longer life span and greater quality of health. The key to optimal diet is optimal nutrition. Consider the following slogans to help you know how to improve your nutrition.
Welcome whole grains—They are a good source of insoluble fiber, B vitamins, and complex carbohydrates.
Vote for vegetables—Deep-green and other deeply colored vegetables offer an array of disease-fighting nutrients and water-soluble vitamins.
Focus on fruit—Color-dense fruits contain impressive amounts of plant chemicals, vitamins, and minerals.
Load up on legumes—Legumes provide soluble fiber, protein, and B vitamins.
Power up with nuts and seeds—Nuts and seeds contain fat-soluble health fats such as omega-3, omega-6, vitamin E, and protein.
Eliminate meat and dairy—Simply put, meat-based diets are not as healthy as plant-based. In addition to soy milk, a variety of plant equivalents, from almond milk to rice cheese, are available.
For your optimal diet, each day choose a variety of foods from these food groups. For example, each week eat something from each food group: dark green, orange, legumes, starchy vegetables, and cruciferous vegetables. Also, instead of white rice, breads, and cereals that rob nutrients from the diet, choose from several of the whole grains, including whole-wheat, oatmeal, yellow cornmeal, brown or red rice, barley, whole rye, millet, quinoa, or teff.
Bring your fruit upon the table. As for preserves, they are not best for us. Some simple pies that are not injurious may be used.” Sermons and Talks, vol. 1, 10. “It would be better not to tax the stomach with unhealthful desserts, and not to demand that the cook expend time and strength and ingenuity in preparing them. It would be much better to discard the sweet puddings, jams, and marmalade, which cause fermentation in the stomach. When these are banished from our tables, when we have sweeter stomachs, we shall have sweeter tempers, and be better enabled to live a Christian life.” The Signs of the Times, September 30, 1897.
Just as most people associate vegetarians with “no meat,” vegans extend the association to “and no eggs, dairy, or other animal products.” Everyone loves desserts, but having to ask or be asked the question, “Is it vegan?” can be a source of frustration. Learning to make your own baked goods is the best defense in the wide world of breads, cakes, and cookies, and other tasty treats where eggs and dairy have long held reign.
In traditional baking, most types of baked goods can easily be made vegan by replacing the dairy and eggs with plant-based ingredients. Some of the obvious substitutions are: soy milk or rice milk to replace dairy milk and non-hydrogenated vegan margarine or oil instead of butter.
There are also a number of ways to replace eggs in baking. Use any of these most common techniques to replace 1 egg in a baking recipe:
A recipe is like a road map because it helps you find your way to a destination; in this case, great-tasting food. After you familiarize yourself with a recipe, you can truly make it your own by personalizing it. Whether you take the direct route (following the recipe exactly) or try some side roads (by substituting ingredients or changing the recipe in some way to suit your taste) matters little, as long as the results are pleasing to you and your family.
You’ll enjoy cooking more if you can learn to be flexible, creative, and relaxed. The exception to this, of course, is in baking, which requires precise measurements to succeed. However, even in baking, you can modify certain ingredients, such as swapping out walnuts for pecans in a brownie recipe, or leaving them out entirely.