vegan

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.

Restoring the Temple – Fruits, Cereals, Vegetables

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The Lord intends to bring His people back to live upon simple fruits, vegetables, and grains.” Counsels on Diet and Foods, 322.

“The Lord desires those living in countries where fresh fruit can be obtained during a large part of the year, to awake to the blessing they have in this fruit. The more we depend upon the fresh fruit just as it is plucked from the tree, the greater will be the blessing.

“It would be well for us to do less cooking and to eat more fruit in its natural state. . . . Eat freely of the fresh grapes, apples, peaches, pears, berries, and all other kinds of fruit that can be obtained.” Ibid., 309.

An Adequate Diet

“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.” Ibid., 310.

“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!” Ibid., 313.

“It is a mistake to suppose that muscular strength depends on the use of animal food. The needs of the system can be better supplied, and more vigorous health can be enjoyed, without its use. The grains, with fruits, nuts, and vegetables, contain all the nutritive properties necessary to make good blood.” Ibid.

“We are built up from that which we eat. Shall we strengthen the animal passions by eating animal food? In the place of educating the taste to love this gross diet, it is high time that we were educating ourselves to subsist upon fruits, grains, and vegetables. . . . A variety of simple dishes, perfectly healthful and nourishing, may be provided, aside from meat. Hearty men must have plenty of vegetables, fruits, and grains.” Ibid., 322.

Temporary Fruit Diet

“Intemperate eating is often the cause of sickness, and what nature most needs is to be relieved of the undue burden that has been placed upon her. In many cases of sickness, the very best remedy is for the patient to fast for a meal or two, that the overworked organs of digestion may have an opportunity to rest. A fruit diet for a few days has often brought great relief to brain workers. Many times a short period of entire abstinence from food, followed by simple, moderate eating, has led to recovery through nature’s own recuperative effort. An abstemious diet for a month or two would convince many sufferers that the path of self-denial is the path to health.” Ibid., 310.

Abundantly Supplied

“Nature’s abundant supply of fruits, nuts, and grains is ample, and year by year the products of all lands are more generally distributed to all, by the increased facilities for transportation. As a result, many articles of food which a few years ago were regarded as expensive luxuries, are now within the reach of all as foods for everyday use.

“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.” Ibid., 313, 314.

Cereals

“Grains used for porridge or ‘mush’ should have several hours’ cooking. But soft or liquid foods are less wholesome than dry foods, which require thorough mastication.

“Some honestly think that a proper dietary consists chiefly of porridge. To eat largely of porridge would not ensure health to the digestive organs; for it is too much like liquid. Encourage the eating of fruit and vegetables and bread.” Ibid., 314, 315.

The Staff of Life

“Bread should be thoroughly baked, inside and out. The health of the stomach demands that it be light and dry. Bread is the real staff of life, and therefore every cook should excel in making it.

“Some do not feel it is a religious duty to prepare food properly; hence they do not try to learn how. They let the bread sour before baking, and the saleratus added to remedy the cook’s carelessness makes it totally unfit for the human stomach. It requires thought and care to make good bread. But there is more religion in a good loaf of bread than many think.” Ibid., 315, 316.

“Bread should be light and sweet. Not the least taint of sourness should be tolerated. The loaves should be small, and so thoroughly baked that, as far as possible, the yeast germs shall be destroyed. When hot, or new, raised bread of any kind is difficult of digestion. It should never appear on the table. This rule does not, however, apply to unleavened bread. Fresh rolls made of wheaten meal, without yeast or leaven, and baked in a well-heated oven, are both wholesome and palatable. . . .

Zwieback

“Zwieback, or twice-baked bread, is one of the most easily digested and most palatable of foods. Let ordinary raised bread be cut in slices and dried in a warm oven till the last trace of moisture disappears. Then let it be browned slightly all the way through. In a dry place this bread can be kept much longer than ordinary bread, and if reheated before using, it will be as fresh as when new.

“Bread which is two or three days old is more healthful than new bread. Bread dried in the oven is one of the most wholesome articles of diet.” Ibid., 316, 317.

Dangers of Sour Bread

“The stomach has not power to convert poor, heavy, sour bread into good food; but this poor bread will convert a healthy stomach into a diseased one. Those who eat such food know that they are failing in strength. Is there not a cause? Some of these persons call themselves health reformers, but they are not. They do not know how to cook. They prepare cakes, potatoes, and graham bread, but there is the same round, with scarcely a variation, and the system is not strengthened. They seem to think the time wasted which is devoted to obtaining a thorough experience in the preparation of healthful, palatable food. . . .

“Many have been brought to their death by eating heavy, sour bread. An instance was related to me of a hired girl who made a batch of sour, heavy bread. In order to get rid of it and conceal the matter, she threw it to a couple of very large hogs. Next morning the man of the house found his swine dead, and upon examining the trough, found pieces of this heavy bread. He made inquiries, and the girl acknowledged what she had done. She had not a thought of the effect of such bread upon the swine. If heavy, sour bread will kill swine, which can devour rattlesnakes, and almost every detestable thing, what effect will it have upon that tender organ, the human stomach?” Ibid., 317, 318.

“We have been going back to Egypt rather than on to Canaan. Shall we not reverse the order of things? Shall we not have plain, wholesome food on our tables?” Ibid., 319.

Ellen G. White (1827–1915) wrote more than 5,000 periodical articles and 40 books during her lifetime. Today, including compilations from her 50,000 pages of manuscript, more than 100 titles are available in English. She is the most translated woman writer in the entire history of literature, and the most translated American author of either gender.

Food for Life – Sunflower Seed Casserole

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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.” Life and Health, July 1, 1905.

“Nature’s abundant supply of fruits, nuts and grains is ample, and year by year the products of all lands are more generally distributed to all, by the increased facilities for transportation. As a result many articles of food which a few years ago were regarded as expensive luxuries are now within the reach of all as foods for everyday use.” The Ministry of Healing, 297.

“In grains, fruits, vegetables, and nuts, are to be found all the food elements that we need. If we will come to the Lord in simplicity of mind, He will teach us how to prepare wholesome food free from the taint of flesh-meat.” Testimony Studies on Diet and Foods, 82.

“How much suffering would be saved if the highly seasoned food and a great variety of food were changed for a simple diet of grains and nuts and fruits. Such a change could not fail to restore health to those who have made themselves sick by overeating.” Manuscript Releases, vol. 17, 355.

Sunflower Seed Casserole

2/3 cup cashews

3/4 cup water

1 large onion

2 Tablespoons Brewer’s yeast

2 1/2 teaspoons chicken-like seasoning

3 Tablespoons Bragg Liquid Aminos

1 cup mushrooms, chopped (may use 1-7 oz. can pieces)

1/8 teaspoon garlic powder

2 cups sunflower seeds

5 cups cooked brown rice

Blend cashews in water until smooth. Add seasonings and chunks of onion and pulse until fine. Add mushrooms to blender and pulse a few times to get desired consistency.

Grind sunflower seeds until fine and place in a large bowl. Add brown rice and blender mixture and mix well. Put in a large casserole and bake for 1-1/2 hours at 325 degrees. Keep covered for the first 45 minutes. Freezes well.

Blythe Hoppe and her husband, Maurice, live in Derby, Kansas, and volunteer many hours at Steps to Life.

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 – Herbed Green Beans

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We are in suffering need of men and women who possess sound reasoning faculties,—who can trace from cause to effect. We need persons who will educate themselves to cook healthfully. Many know how to cook meats and vegetables in different forms, who yet do not understand how to prepare simple and appetizing dishes.” The Youth’s Instructor, May 31, 1894.

“Have your food prepared in a healthful, tasteful manner; have your food prepared with a nicety that will correctly represent health reform.

“The great backsliding upon health reform is because unwise minds have handled it and carried it to such extremes that it has disgusted in place of converting people to it. I have been where these radical ideas have been carried out. Vegetables prepared with only water, and everything else in like manner. This kind of cookery is health deform, and there are some minds so constituted that they will accept anything that bears the features of rigorous diet or reform of any kind.” Counsels on Diet and Foods, 211, 212.

“Food should be prepared in such a way that it will be appetizing as well as nourishing. It should not be robbed of that which the system needs. I use some salt, and always have, because salt, instead of being deleterious, is actually essential for the blood. Vegetables should be made palatable with a little milk or cream, or something equivalent.” Counsels on Health, 136.

“This [cooking] can be done in a simple, healthful, and easy manner. . . . Skill must be united with simplicity. To do this, women must read, and then patiently reduce what they have read to practice. Many are suffering because they will not take the trouble to do this. . . . It is a religious duty for those who cook to learn how to prepare healthful food in different ways, so that it may be eaten with enjoyment. . . . What branch of the education of a young lady can be so important as this?” Testimonies, vol. 1, 681, 682.

“And God said, Behold, I have given you every herb bearing seed, which [is] upon the face of all the earth, and every tree, in the which [is] the fruit of a tree yielding seed; to you it shall be for meat.” “Thou shalt eat the herb of the field.” Genesis 1:29; 3:18.

Herbed Green Beans

1 1/2 pounds fresh green beans

1/2 cup onion, finely chopped

2 Tablespoons margarine

1/4 teaspoon paprika

1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

3 Tablespoons lemon juice

1 teaspoon salt (optional)

1 Tablespoon fresh parsley, chopped

Stem the beans. In a large saucepan, cover beans with water. Bring to a boil, and cook, uncovered, for 8–10 minutes or until crisp-tender. Meanwhile, in a skillet, sauté the onion in margarine until tender. Add the remaining ingredients. Drain beans; stir in onion mixture, and serve.

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 – Donna’s Peppermint Slice

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“We don’t make the health reform an iron bedstead, cutting people off or stretching them out to fit it. One person cannot be a standard for everybody else. What we want is a little sprinkling of good common sense. Don’t be extremists. If you err, it would be better to err on the side of the people than on the side where you cannot reach them. Do not be peculiar for the sake of being peculiar.” Sermons and Talks, vol. 1, 12.

“We have always used . . . some sugar. This we have never denounced, either in our writings or in our preaching. . . . The time has not yet come for sugar . . . to be wholly abolished from our tables.” Counsels on Diet and Foods, 330.

“Do just as Jenny would have you, my own dear boy. Here is a peppermint, Willie.—Letter 9, 1859. (To ‘Dear Little Willie,’ September 26, 1859.)” Manuscript Releases, vol. 3, 121.

“In the last box we sent to Battle Creek were some little trinkets for you and a little box of candy. You must eat it only when Jenny thinks it is best. Eat a very little at a time. . . . Letter 10, 1859. (To ‘Dear Little Willie,’ 1859.)” Ibid.

Donna’s Peppermint Slice

Base

2 1/2 cups crushed Weetbix, Weetabix or other whole grain flake cereal

1 1/2 cups flour

3/4-1 cup oil

2 Tablespoons honey

1 1/2 cups coconut

3 Tablespoons carob powder

1 1/2 teaspoons baking powder

1/2 cup raisins or sultanas

1/2 cup chopped walnuts

Warm honey and oil together. Add to rest of ingredients. Press into tray. Bake at 350 degrees for 10–15 minutes. Put in refrigerator to cool.

Peppermint Layer

3 cups cashews

8 drops peppermint oil

1/2 can coconut cream

1 cup honey

Blend all ingredients together until smooth. Pour onto base and chill.

Carob Topping

1 1/2 cups carob chips

1/2 can coconut cream

Warm in a double boiler until carob is melted. Spread on top of other layers. Refrigerate to set carob.

When set, cut into slices and freeze. A real treat to eat straight from the freezer!

Judith Higgs and her retired husband live on a small property near Tamworth, N.S.W., Australia, where they enjoy the benefits of country living. They are involved in a Bible Correspondence School, sending lessons all over the South Pacific. Judith also volunteers many hours of time transcribing tapes for Steps to Life.

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

Recipe – Sautéed Mushrooms

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1/2 cup olive oil

7 fresh garlic cloves, crushed

3 Tablespoons garlic-herb seasoning

1 pound large, whole mushrooms

Wash and quarter the mushrooms. Mix remaining three ingredients to make a marinade, increasing the amounts of each as needed. Toss mushrooms with marinade and marinate overnight. Place mushrooms with oil in a glass or stainless steel baking dish. Broil for 10 to 15 minutes, turning the sautéed mushrooms as they brown. Serve hot.

Mark Royer owns a construction company in Walsenburg, Colorado. He may be contacted by e-mail at: markyroyer@aol.com, or by telephone at: 719-738-2360.

Food for Life – Creamy Cucumber Dressing

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When the Lord took His people from Egypt, He did not give them flesh-meat to eat till they mourned and wept in His ears, saying, ‘Who shall give us flesh to eat? We remember the flesh, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick; but now our soul is dried away; there is nothing at all beside this manna, before our eyes.’ [Numbers 11:4–6.] Then the Lord gave them flesh to eat. He sent them quails from heaven, but we read, ‘While the flesh was yet between their teeth, ere it was chewed, the wrath of the Lord was kindled against the people, and the Lord smote the people with a very great plague.’ [Verse 33.]

“The light God has given His people is that by eating the flesh and blood of dead animals, man becomes animalized. His lower passions are greatly strengthened by such a diet.

“Worldly physicians can not account for the rapid increase of disease among the human family. But we know that much of this suffering is caused by the eating of dead flesh. . . .

“Wise counsel and righteous practices are needed now, if the people of God succeed in preserving clear minds and healthy bodies. We must give close attention to eating, drinking, and dressing. The entire body of believers needs to make a decided reform. A high profession, followed by a disregard of the laws of life, shows a faithless life. Lack of fidelity, want of stability, slavery to wrong habits,—this is the sure result of such a course. Those who follow this course are not consistent Christians. Salvation means deliverance from every habit which tends to drag humanity down. Transgression of the laws of our being is transgression of the laws of God.” The Paulson Collection, 1, 2.

Creamy Cucumber Dressing

1/2 cup raw cashews

1/4 cup raw sunflower seeds

1/2 cup water

1/4 cup lemon juice, fresh squeezed

1 medium to large cucumber, peeled (if bitter) and diced

1 garlic clove, pressed

1 Tablespoon onion powder

1 teaspoon dill seed

1 teaspoon salt

Grind cashews and seeds; add remaining ingredients and blend well. Chill. Great for baked potatoes, sandwich spread, salad dressing.

Judy Ann Hallingstad manages the Mail Order Services Department for Steps to Life. She and her husband, Dennis, live in Derby, Kansas.

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.