Okra Recipe Idea!

Here’s the okra recipe idea I obtained from our recent Sabbath potluck meal:

Place 1/2 cup rice on the bottom of a 9X13 dish. On top of it add 4 cups of cut okra and 2 cans of diced tomatoes. Salt the layers a little. Bake it at 350 until the rice and okra are done. It takes about 45 mins to an hour. Make sure you keep the okra dish covered while baking.

There is no water in the okra dish. It is just dry rice sprinkled on the bottom of an oiled 9 X 13 dish. It gets moisture from the okra and tomatoes since it is covered all the time during baking.

The second dish she made was this one:

The little shell macaroni contained TVP in it.

Want to learn more about health?

OpenSourceVegan.com highly recommends you read the book, The Ministry of Healing!

Wheat Free Pasta!

A church member who made this wheat free pasta dish for our Sabbath potluck was so gracious enough to share her recipe.

Her recipe is below:

The idea for the pasta salad sprang from the Potato Salad recipe that I adapted from Peggy Dameron, THE JOY OF COOKING NATURALLY.

I used 2, 12 oz packets of organic brown rice pasta – PENNE – by Tinkyada which I have found at Walmart & Country Life Natural Foods. The ingredients are:- stone-ground organic brown rice & water.

These I cooked in 2 quarts of boiling water and 1 T of Celtic sea salt for about 20 min., drained, & rinsed several times in cold water. To the cold pasta I added 2 t salt & 2 t fresh lemon juice, about 3 c Cashew Mayonnaise as per recipe from:- Muriel Beltz, COOKING WITH NATURAL FOODS p.61. ( Adaptation to follow.)

Into the above ingredients I stirred:- 1 can of green ripe olives, sliced, about 1 1/2 c of finely sliced celery, 3/4 c very finely sliced red onion, about 1 1/2 c of finely sliced red sweet pepper & 1 T of dill weed. Best made the day before serving to let flavors blend. Garnish attractively – sprigs of parsley, pumpkin seeds, various possibilities.

Types of vegetables & amounts can be varied. I’ve used:- cooked & chilled legumes, grated carrots, frozen peas, green onions, radishes, etc.

For POTATO SALAD substitute 3 quarts of cooked, peeled, & diced potatoes for the 2 pks of pasta. The CASHEW MAYONNAISE really makes this salad.

4 c boiling water
2 c washed cashews
1/2 c fresh lemon juice
2 t salt
2 t onion powder
About 1 t garlic powder

BLEND cashews in water until smooth. COOK until thick. ADD lemon juice, salt, onion & garlic powders. Will keep covered & refrigerated at least 1 week. It is great on any cooked vegetable, as a bread spread, etc.

Want to learn more about health?

OpenSourceVegan.com highly recommends you read the book, The Ministry of Healing.

Another Great Sabbath Potluck!

Being a part of America’s longest living community definitely has its benefits. I would rather eat food at my church’s potluck than eat out any day of the week because the food is healthier, and it tastes better!

Why does my church emphasize eating a vegetarian diet?

The Bible says, “Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” 1 Cor. 10:31. God is concerned about all the details of our lives even down to what we eat. He doesn’t want us to get sick from eating disease laden food; rather, He wants our minds to be clear so we can effectively communicate with Him.

Check out these pictures below from my church’s vegetarian potluck today!

***Disclaimer***
I’m sorry, but I currently don’t have the recipes of these items. I might be able to get some of them, but I can’t guarantee this.

Carob Cake

Vegan Poppy Seed Cake

Tofu Dish

Okra Dish

My Vegan SoyCurl Dish!

This was the first time that I brought a dish to this church in Arkansas, so I was a little nervous, but one person said she enjoyed it!

Vegan Meatballs

Here’s a video about my church’s vegetarian potluck:


Haystacks: Simple & Tasty!

When I was cafeteria manager at Hartland College, I made sure that we sometimes had haystacks during the start or the end of the week because they were very simple to make.

This is how I layer my haystack:
1. Crushed Tortilla Chips.
2. Rice.
3. Pinto/Kidney Beans.
4. Salad
5. Soy Sour Cream, Vegan Cheese, and/or Salsa.

Here’s the recipe for the almond cheese we used:

Almond Cheese:
1 c. Water
3/4 c. Almonds
1 tbs. Tahini
3 Tbs. Yeast Flakes
1 1/4 tsp. Salt
2 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/2 c. Pimentos
2 tbs. Lemon Juice

Blend on high until smooth.

The idea is taken from our cafeteria’s trusted cooked book: Country Life. If you don’t have this cookbook, you should get it because the recipes that I’ve used so far come out like they’re supposed to! It’s obvious that Mrs. Diane Fleming really did work in vegan restaurants before writing this cookbook.

Meet A Vegan Mom!

I’ve known Mrs. Michelle Blackwood over the years, and she really can cook! If her asked anyone who tasted her food, they would give you the same answer…with even more emphasis. Make sure you check out her website, Healthier Steps! You can go to her blog and find some wonderful vegan recipes!

Last year, I did a short audio interview with her about raising her one year old vegan baby. You can listen to it below or on iTunes.

Interview with the Mother of a One Year Old Vegan Baby (mp3)