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Vegetarian Recipes
This is a free excerpt from the book, God's Banquet Table

Tofu Tid Bits

1 lb. tofu
1 tsp. honey
3 Tbs. soya sauce
1 tsp. tarragon
1/2 tsp. onion powder
1/2 tsp. garlic powder

Mix garlic, onion and honey in soya sauce. Cut tofu into small 1/2 inch cubes. Marinate in refrigerator for 1 hour. Drain, marinate well and mix in tarragon and yeast until cubes are coated. Gently brown tofu and serve. This is excellent by itself or in vegetable salads.

Let’s talk about frying. All oil used in frying is destroyed. But if you must fry, use oils with the least amount of essential fatty acids and the greatest amount of saturated and monounsaturated fatty acids. 

Add sulfur rich garlic and onion to lessen free radical damage that is caused during frying and only use the amount needed to prevent food from sticking. Here is a list in order of the oils least damaged by high temperatures.

1. butter
2. tropical fats
3. peanut oil
4. sesame oil
5. canola oil
6. olive oil

 

Tofu Burgers

1 lb. soft tofu
tofu burger mix

Follow directions on the box. Bake or use a tiny amount of butter for browning.

There are many tofu mixtures you can buy that are excellent in quality and taste which can be purchased at your local health food store. Tofu Scrambler is another example of a delicious product that allows tofu to taste like scrambled eggs. The kids will love it.


Tofu Onion Dip
Makes 1 1/2 cups

1 lb. soft tofu
1/4 cup flax oil
1/2 cup water
2 Tbs. lemon juice
1 Tbs. cider vinegar
Tbs. onion flakes
1 tsp. Vegit
tsp. sea salt
1 tsp. Good Tasting Yeast

Combine liquid ingredients and blend. Add a small amount of tofu while blender is running until mixture is creamy smooth. Blend in dry ingredients. Let stand in refrigerator 1 hour and serve.


Tofu Horseradish Dip
makes 1 1/2 cups

1 lb. soft tofu
1/4 cup flax oil
1/2 cup water
3 Tbs. horseradish
2 Tbs. lemon juice
Tbs. onion flakes
pinch of cumin
tsp. sea salt
pinch of ginger

Combine liquid ingredients and blend. Add a small amount of tofu while blender is running. Mix until creamy smooth. Blend in dry ingredients. Let stand in refrigerator 1 hour and serve. This dip can be thickened by adding a few tablespoons of ground nuts. Salsa sauce can also be mixed into blended tofu for a quick dip.


Tofu Popsicles

1 cup soft tofu
1/2 cup soy milk
1/2 cup Sucanat
1/4 cup carob powder
2 tsp. vanilla
1/4 tsp. cinnamon

Blend all ingredients until silky smooth. Freeze in your favorite Popsicle molds. Try blending in banana, raisins or dates. This can also be eaten as a delicious pudding.


Tofu Tamari

1 block firm tofu
1/2 cup Tamari sauce
tsp. garlic powder

Peel back top of tofu. Pour off water. Slice tofu in container. Add Tamari sauce and garlic powder. Cover with plastic and let sit overnight. May be eaten cold or with salads. Great as a side dish or heated under the grill. Eat in moderation—super salty.


TVP Meatless Meat

1 cup water
1/2 cup TVP
3 Tbs. Tamari sauce
1/2 tsp. garlic powder

Soak textured vegetable protein (TVP) in water, Tamari sauce and garlic mixture for 30 minutes. Add to stews, soups or broths. Tastes so much like meat it is hard to tell the difference. 

TVP can be purchased in three different sizes representing hamburger to bigger meat chunks. TVP is 50% protein with almost zero fat. TVP is quick to make and versatile because it soaks up whatever flavor it is marinated in. Stews and soups with TVP will store longer than meat mixtures because there is no fat to ferment.


Corn Bean Salad
Serves 2

3 corn on the cob

Dressing
1 medium tomato, diced
1/4 tsp. vegetable seasoning
1 celery, diced
sprig, fresh parsley
1/4 cup chopped green onion
1 tsp. honey or fructose
1 box of alfalfa sprouts
3 Tbs. cider vinegar
1/2 cup cooked beans
1 Tbs. Tamari soy sauce

Slice corn from 3 cobs. Mix dressing ingredients in blender. Pour dressing over corn salad mixture and toss. Chill and serve.


Vegetable Bean Soup
Serves 4

16 cups water
1/3 cup long grain brown rice
1/2 cup dried kidney beans
2 cloves garlic, chopped
2-3 tomatoes, cut in wedges
1 tsp. oregano
1 onion
1 tsp. basil
2 sweet potatoes
1/4 cup parsley
1 carrot
1/8 tsp. celery seeds
1 zucchini
1/4 tsp. marjoram
1/4 lb. cabbage (Savoy is best)

Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let stand for one hour. Pour off water and add 3 cups of water. Cook for 30 minutes. Add cooked vegetables except tomatoes and seasoning and simmer for 20 minutes. Chop peeled sweet potatoes in large chunks. Add tomatoes in last 10 min. of cooking.


Lentil Soup
Serves 4

5 cups water
1 sweet potato, chopped
1 cup uncooked lentils
2 onions, chopped
1/4 cup barley
2 Tbs. parsley flakes
2 carrots, sliced
1 celery stalk, chopped
2 tsp. cumin

Combine all ingredients in soup pot and simmer until the lentils are soft, about 1 hour.


Seven Layer Casserole
8 Servings

1 cup string beans
1 cup cooked kidney beans
1 cup diced green pepper
1 cup frozen corn
1 cup diced onions
1 large clove garlic, minced
2 cups tomato sauce
1/2 cup water

Using a large casserole dish, layer sting beans, onion, peppers, corn and peas. Pour in 1/2 cup of water. Mix garlic with tomato sauce. Pour tomato sauce over the layers, then cover and bake at 350 degrees for one hour. Uncover and continue to cook for thirty minutes longer.


Garbanzo Puree
Makes 2 cups

3 cups cooked garbanzo beans
1/2 tsp. ground cumin
1 Tbs. lemon juice
1 Tbs. parsley flakes
1/4 tsp. basil
1 tsp. onion powder
1/4 tsp. garlic powder
1 Tbs. honey

Puree the beans and mix all ingredients together in the food processor. Add water for desired consistency.

 

Explore the health benefits of beans and grains:

 

 

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TODAY'S FEATURE ARTICLE

 
Why do people experience incredible weight loss on a juice fast?

Before that question can be answered, we have to understand what ‘juice fasting’ is about.

Juice fasting is about abstaining from solid food, for a period of time, while supplying your body with the most nutritious drinks on this planet. By providing essential vitamins and minerals, the juice can actually jump-start the body’s fat-burning mechanisms. One glass of freshly-made fruit or vegetable juice provides you with the equivalent vitamins, minerals, enzymes, amino acids and chlorophyll you would get by eating several pounds of raw fruits and vegetables.

Most of us have heard how thousands are losing up to 10 pounds in 2 days on the best-selling Hollywood 48-Hour Miracle Diet in which you simply juice fast on bottled (dead) juice for 2 days. Well, juice fasting is a healthier version of the Hollywood Diet because you can fast longer than 2 days while supplying your body with live enzymes and nutrient-rich fresh fruit and vegetable juices.

Dr. Shelton, a great advocate of fasting, wrote "The weight lost by overweight patients in the early days of a fast is astounding. I have seen losses of five and six pounds a day for the first few days. A woman who fasted in the Health School in January and February of 1950 lost twenty-five pounds in the first two weeks.

Read the rest of the article here!


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