Meatless cooking is a growing trend around the world for millions of health-conscious people - who seek to live a long, healthy life. Media outlets such as the National Geographic, USA Today and CNN have recognized the Seventh-day Adventist Church for its reputation of promoting a healthy lifestyle. We encourage you to try out some of the recipes below and if you have any to share, please email them over at glendorasdachurch@gmail.com
**The key ingredient- Hidden Valley Original Buttermilk recipe
Lg. bag salad
1 pkg. Lawry's Taco Seasoning
20 oz. can SunVista pinto beans
Medium bag Low Salt Fritos
1 cup Sharp Cheedar
Small can sliced black olives
20 grape tomatoes
Make homemade H.V. ranch with BestFoods mayonnaise and buttermilk (2 cups of dressing)
Add Lawry's Taco Seasoning to ranch dressing and mix till blended.
Drain pinto beans. Add beans to ranch/taco dressing mix.
Make sure the have everybody wash their hands and get in their seat at the table.
Now in a very large salad bowl. . . put your bag of mixed salad in the bowl. On top of that put your bag of low salt Fritos.
Warn everybody that their bottoms need to be at the table.--Now. Last warning!
Pour your dressing/bean mixture on top of the Fritos. Put your drained can of olives and cup of grated cheese on last. Toss and Mix.
Pray and eat. This salad does not wait. Needs to be eaten before the chips get soggy.
Hope you enjoy it! We love and appreciate you ALL. Your friendship is dear to us!
xoxo Robert and Linda Luevano
Refried Beans
1 c. dry beans (cook in usual manner till soft)
Blend with ½ c. tomato sauce or puree (opt)
1 clove garlic
¼ t. cumin
½ oregano
1 small onion, chopped
1/3 t. salt
Combine all ingredients. Bake at 325 for 20-30 minutes in casserole dish sprayed with nonstick spray, or simmer on top of stove, stirring constantly.
Cilantro may be added for extra seasoning.
Haystacks
Crispy chips
Seasoned beans
Diced tomatoes
Chopped Lettuce
Chopped green onions
Chopped olives
Guacamole
Salsa or Tomato Sauce
Place the ingredients in order given on each persons plate, forming a large(or small) fluffy haystack.
Oriental Rice
4 c. cooked brown rice
1 small jar pimentos
½ c. green pepper
½ c. pine nuts or slivered almonds
1 bunch green onions, chopped
2-4 t. soy sauce to taste
1 can water chestnuts
Lightly brown 1 ½ c. uncooked brown rice in dry skillet. Add 4 c. water, cover, simmer until done. Do not stir. Use 4 c. of rice. Mix all ingredients. Bake at 350 degrees for 30 minutes. Serves 6.
Garbanzo A La King
Sauté in 2 tablespoons water until tender:
1 c. minced mushrooms
1 c. minced celery
½ c. minced onion
Meanwhile, whiz the following until smooth:
3 c. water
½ c. cashews
¼ c. whole wheat flour
1 onion
2 tablespoons chicken-like seasoning (see recipe supplied)
4 teaspoons sesame seed
¼ c. parsley or chopped pimientos or red bell pepper
Combine all of above in saucepan and add:
1 can garbanzos
1- ½ c. frozen peas
Simmer 10 minutes until thickened. Serve over rice or toast. Yield: 6 servings
Curried Rice and Vegetables
Steam until barely done and still crisp large chunks of vegetables such as broccoli, cauliflower, carrots, green beans, zucchini, green or red peppers, butternut squash.
Blend together until smooth:
½ c. coconut
¼ c. soy milk powder
2 t. blanched almonds
3 c. water
¼ c. w.w. pastry flour or cornstarch
1 t. salt
1 t. curry powder
Sauté in skillet with 1-2 t. water:
1 medium onion
1 t. minced garlic
2 t. chicken-like seasoning
1 t. salt
1 t. curry powder
Add sauce to the skillet and bring to a boil, stirring until thick. Add the steamed vegetables. Serve on a large platter over a hot grain (rice, bulgar or millet) or whole wheat noodles.
Haystack Cookies
4 c. unsweetened shredded coconut
1/3 c. rolled oats, old fashioned
1/3 t. salt
1- ½ c. raisins
1/8 c. water
1 c. orange or pineapple juice
¾ c. w.w. flour
3 c. dates
1- 2/3 c. chopped walnuts
Blend water, juice, dates, raisins until smooth. Add dry ingredients. Mix LIGHTLY. Scoop unto ungreased cookie sheet with small ice cream scoop. Bake until browned, 20-30 minutes at 350. May add peanut butter. May use 2 c. dates and 3 c. coconut.
Hummus
From: The Total Vegetarian Cookbook, pg 68
15.5 oz can garbonzos, drained
1 tbs. lemon juice
2 tbs. tahini (or olive oil)
½ tsp. garlic powder
½ tsp. salt (adjust to taste)
1/3 c. water
Blend all ingredients until smooth
Serve with pita bread or pita chips, with raw veggies or use as sandwich or wrap filling.
Makes 1 ½ cups
Scrambled Tofu (cubed-style)
From: The Total Vegetarian Cookbook, pg 39
14 oz fresh, firm tofu
1 med. Onion, chopped
1 tsp. olive oil or 2 tbs. water
1 tbs. chicken-like seasoning
1 tsp. onion powder
2 tsp. parsley flakes
½ tsp. salt to taste
Sauté onion in oil/water
Cube tofu put in skillet
Add remaining seasonings and stir, allowing tofu to slightly brown on med. heat.
Note: (See recipe for chicken-style seasoning)
Makes 4 servings
Guacamole
From: The Total Vegetarian Cookbook, pg 74
2 ripe avocados (about 2 cups)
1 tbs. chopped onion (or to taste)
¼ tsp. garlic powder or 1 sm. garlic clove, pressed
1tbs. lemon juice
½ tsp. salt
1/3 cup finely diced tomatoes
Mash avocados with a fork, or whiz in a sm. food processor.
Add remaining ingredients and stuff to mix
Makes 2 ½ cups
Chicken-Style Seasoning
From: The Total Vegetarian Cookbook, pg 25
1 cup nutritional yeast flakes
1 tbs. onion powder
2 ¼ tsp. paprika
1 ½ tsp. celery seed
1 tbs. salt
1 ½ tsp. sage
1 ½ tsp. thyme
1 ½ tsp. garlic powder
¾ tsp. parsley flakes
1 tbs. turbinado sugar
Combine all ingredients and mix in dry blender. Store in closed container.
Healthy Melty Cheese
From: The Total Vegetarian Cookbook, pg 162
¼ c. rinsed, raw cashews
4 oz jar pimiento, drained
1 tbs. lemon juice
¼ c. yeast flakes
2 tsp. tahini
¼ c. cornstarch
1 tsp. onion powder
¼ tsp. garlic powder
1 ¼ tsp. salt
2 ½ cups water
Bring 1 ½ cups water to boil- saucepan.
Liquefy remaining ingredients + 1 c. water.
Pour blended mixture into boiling water and cook until thick.
Serve immediately or use cold.
Note: May add ½ tsp. hickory smoke salt or liquid smoke
Makes 3 cups
Salsa
From: The Total Vegetarian Cookbook, pg 75
1 ½ cups chopped tomatoes (fresh or canned)
1 tbs. lemon juice
1 ½ tsp. cumin or to taste
½ tsp. paprika
2 tsp. onion, chopped sm.
¼ tsp. salt
1 sm. clove garlic, pressed
1 ½ tsp. sweet basil
1 tbs. chopped cilantro
Combine all ingredients in a blender. Then pulse briefly, leaving vegetables chunky to taste and adjust salt, as it will vary according to the tomatoes used.
Makes 2 cups.
Seasoned Beans
1 c. soaked pinto beans
3 c. water
1/3 c. chopped green pepper
2 cloves garlic, chopped fine
½ c. chopped onions
½ t. cumin (opt)
Salt
Combine all ingredients except salt and simmer until beans are tender. Add salt to taste. Makes 3 c. beans.
Use beans for haystacks, tostados, or any other Mexican dishes.
Harvested Nut Roast
2 ½ c. celery, chopped
3 med. onions
¾ c. walnuts chopped
1 ½ tsp. salt
¾ c. pecans or sunflower meal
2-2 ½ c. soy milk
1 ¼ tsp. sweet basil leaves
½ tsp. sage
3 c. bread crumbs
Steam celery and onions. Combine remaining ingredients, folding in bread crumbs last. Place in loaf pan sprayed with non-stick spray, and bake for 1 ½ hrs at 350°.
Loaf may have to be covered with foil near the end of baking if top begins to get too brown. –Tastes good served with country style gravy.
Cover top with brown gravy= adds moisture and flavor.
Walnut Loaf
2 cups bread crumbs
2 cups cooked brown rice
1 cup walnuts chopped
1 cup soy milk
½ tbs. sea salt
¼ c. Braggs Amino
1 onion, finely chopped
2 stalks celery, finely chopped
1 tbs. chopped parsley
Mix first 4 ingredients. Add remaining ingredients and mix well.
Put into casserole dish and bake for 1 hour at 350°.
Pour brown gravy over the top of the loaf and let it set a few minutes= add moisture and a nice flavor.
Brown or Chicken-like Gravy
Sauté: 1 onion, diced
¼ c. water and 3 t. w.w. flour
3 c. potato or green bean water
Vegix, marmite, soy sauce or chicken-like seasoning to taste (approx 1 t.)
Blend and bring to a boil variation.
For creamy gravy add ½ c. cashews to the mixture and blend, using a little chicken-like seasoning.
Banana Date Cookies
3 bananas, mashed
1 c. dates, chopped
½ c. nuts, chopped
½ tsp. vanilla
½ c. raisins
1 c. rolled oats
1 c. unsweetened coconut flakes
1 c. dried papaya
½ tsp. salt
Mash bananas. Stir in salt and vanilla. Add dates, nuts, raisins, coconut and papaya. Add oats last and mix. Drop by tbs. on Teflon or pan sprayed cookie sheet.
Bake at 350° for 25mins.
Oatmeal Cookies
5 cups oats
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 c. walnuts (chopped)
¾ c. carab chips
½ cup soymilk
1 c. oil
1-2 cups honey/ maple syrup mixture
3 egg replacers
2 tsp. vanilla
Mix all dry ingredients together. In a separate bowl, mix all wet ingredients. Add the mixture together. Let sit 5-10 mins. Drop by 1 spoonful onto cookie sheet.
Bake 15 mins at 350°.
Eggplant Hummus
1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
3 tbsp tahini
Dash sea salt
¼ cup olive oil
2 tbsp fresh chopped parsley
Preparation: Slice eggplant in half and roast in 400 oven for approx. 45 mins or until soft.— Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In blender, combine eggplant and remaining ingredient except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.
Serves 8. Use with veggies, pit or sandwich. (tortilla with lettuce, tomatoes, etc.)
Garbanzo Spread
1 c. garbanzo (drained)
¼ c. green onions (chopped fine)
1/8 t. garlic powder
1 t. parsley flakes
¼ c. celery
½ t. food yeast
½ t. sweet basil
½ c. green pepper, chopped fine
¼ c. pimiento
Blend with enough water to make a thick spread.
Au Gratin- Sauce
2 ½ c. water
¼ c. rinsed, raw cashews
1 tbs. lemon juice
¼ c. nutritional yeast flakes
2 tbs. tahini
1 tsp. onion powder
¼ tsp. garlic powder
¼ c. cornstarch
1 ¼ tsp. sea salt (or Braggs) Note: will darken sauce a little.
Bring 1 ½ c. water to a boil. Liquefy remaining ingredients including the remaining 1 c. water in blender. Pour blended mixture into boiling water and cool till thick.
Cashew Lentil Loaf
1 cup lentils
3 cups water
½ cup onion, chopped
2 cloves garlic, minced
1 tbs. olive oil
2/3 cup carrots, chopped
1/3 cup celery, chopped
2 egg replacers
2 tbs. amaranth flour
¾ c. raw cashews, chopped
1 tsp. dried thyme
Cook lentils in water until soft. Cool and set aside. Sauté onion and garlic until onion is translucent. Add carrots and celery. Simmer, covered, 10-15 min. or until carrots are tender. Allow to cool. Preheat oven to 350 °. Mix together lentils, vegetable mixture and remaining ingredients in a large bowl. Spoon into an oiled loaf pan. Bake 45 mins. Or until firm.—Serve country cashew gravy over top.
Walnut Gluten - Vegetarian Beef
GLUTEN:
1 c. water
3/4 c. walnuts
1/2 tsp. sea salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 1/2 c. gluten flour
2 Tbsp. whole wheat flour
BROTH:
5 c. water
1/4 c. soy sauce, unfermented
1/2 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. nutritional yeast flakes
1. Prepare broth by combining all ingredients in a large saucepan. Bring to a boil.
2. For gluten, place walnuts, 1 cup water, sea salt, onion powder and garlic powder into blender. Blend until very smooth.
3. In a medium bowl, combine gluten flour and whole wheat flour. Mix well, then add the liquid from the blender. Mix and knead until a dough is formed. On an oiled counter, shape the gluten dough into a roll, then slice into 1/2-inch slices. Drop the slices into the boiling broth, reduce heat and simmer for about 30 minutes. Cool.
Mix all ingredients in a bowl with hands. Marinate overnight in refrigerator. Sauté in a hot skillet with a little olive oil until browned on both sides. Serve with brown rice, potatoes, pasta or corn. Very delicious!
Kyong Weathersby
Chinese Pepper Steak
2 c. walnut gluten, cut into strips
1 c. water
1 onion, sliced
2 cloves garlic, minced
2 green bell peppers, cut into strips
1 red bell pepper, cut into strips
4 Tbsp. additional water
1 Tbsp. nutritional yeast flakes
1 Tbsp. cornstarch
4 tsp. turbinado sugar
2 Tbsp. soy sauce, unfermented
In a large saucepan, heat 1 Tablespoon olive oil, then add walnut gluten, and cook until browned. Add water, onions, peppers and garlic. Bring to a boil, and cook until the vegetables are crisp-tender (about five minutes). Stir together the additional water, yeast flakes, cornstarch, turbinado sugar and soy sauce. Stir this into the steak mixture, continuing to stir until mixture thickens. Serve with brown rice. Yummy!
Kyong Weathersby
Thai Vegetables with Tofu (non-spicy)
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 pkg. tofu, firm, water packed, cut into small cubes
2 celery stalks, sliced
1/2 c. mushrooms, sliced
7 1/2 oz. cut baby corn (half of a can)
1/2 red bell pepper, sliced
1 8-oz. pkg. mung bean sprouts
1 13.5-oz. can coconut milk
3 Tbsp. soy sauce, unfermented
1 1/2 Tbsp. paprika
1 tsp. turbinado sugar
1 Tbsp. nutritional yeast flakes
Heat olive oil in a hot skillet and stir-fry onion and garlic for 1 - 2 minutes. Add tofu and remaining ingredients and bring to a boil. Simmer, stirring constantly, until vegetables are tender and crisp. Garnish with chopped parsley. Serve with brown rice. Delicious!
Kyong Weathersby
Filipino Chow Mein (Pancit)
4 oz. angel hair pasta or thin rice noodles
1 c. green beans, cut into 1” pieces
2 Tbsp. olive oil
2 cloves garlic, minced
1/2 onion, sliced
2 c. cabbage, thinly sliced
1 carrot, thinly sliced
1 c. walnut gluten, sliced in strips
4 Tbsp. soy sauce, unfermented
1 Tbsp. nutritional yeast flakes
1 Tbsp. turbinado sugar
Break angel hair pasta in half. Cook pasta in boiling water for 5 minutes. Rinse and drain, then set aside. Blanch green beans in boiling water for 2 minutes. Rinse and drain. Set aside. Heat a large skillet over high heat. Add olive oil, green beans and garlic. Stir-fry a little, then add remaining ingredients one at a time except pasta. Continue to heat until vegetables are crisp-tender. Add pasta and stir-fry until pasta is hot. Yum yum!
Kyong Weathersby
Pumpkin Turnovers
FILLING:
1 - 15 oz. can pure pumpkin
1/2 c. Turbinado sugar
1/2 tsp. ground coriander
1/4 tsp. sea salt
1 tsp. vanilla
DOUGH:
2 c. unbleached white flour
1/4 c. wheat germ
1 tsp. sea salt
1/2 c. canola oil
1/2 c. boiling water
1. In a bowl, combine pumpkin, sugar, coriander, salt and vanilla. Set aside.
2. In another bowl, combine dry ingredients for dough. Mix, using a pastry blender or fork. Add oil and boiling water and mix with pastry blender just until flour is moistened.
3. Turn dough out onto an oiled board. Divide in 12 portions. Roll each portion of dough out into a 5-inch circle. Place 1 tablespoon filling in center, fold in half and seal edges. Place on oiled baking sheet and bake at 420 degrees for 12 - 15 minutes.
Kyong Weathersby
Crunchy Dill Pickles
cucumbers
1 2/3 c. water
2 1/2 tsp. sea salt
2 cloves garlic, minced
4 Tbsp. lemon juice
1 Tbsp. turbinado sugar
1 tsp. fresh dill weed
1 quart sized canning jar
1. Slice cucumbers into 1/2-inch rings. Place dill weed and garlic into the bottom of the canning jar, then pack the cucumbers into the jar.
2. Place water, sea salt, lemon juice and turbinado sugar into a small saucepan. Bring to a boil. Pour brine into the jar until the liquid is 1/2 inch from the top.
3. Seal with a lid and place in the refrigerator. The pickles are ready to eat after 24 hours. Yum yum!
Kyong Weathersby
Tamales
FILLING:
2 c. walnut gluten, ground
1 tsp. paprika
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. onion powder
sea salt to taste
MASA DOUGH:
1 c. cornmeal
1 c. unbleached white flour
1 tsp. sea salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/3 c. canola oil
1 c. vegetable broth or soy milk
corn husks
1. Prepare corn husks according to package directions.
2. In a medium bowl, combine all filling ingredients and mix. In a separate bowl, Mix all ingredients for the masa dough.
3. To prepare tamales, spread the masa dough evenly over prepared corn husks. Place 1 tablespoon filling in the center of each. Roll up and place in a steamer. Cover and steam for 30 minutes.
1. Combine all ingredients in a large bowl. Mix thoroughly with hands.
2. Shape into patties and cook in a skillet on medium heat until golden brown on both sides.
Freezes well.
