Author Topic: Cutting Edge Recipes  (Read 89436 times)

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Ele Holmes

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Cutting Edge Recipes
« Reply #100 on: April 08, 2004, 06:45:00 AM »
Yesterday I had such a good lunch. It was a small bean burrito made on a whole wheat tortilla and filled with beans, avacado, onions and home-made cole slaw. Also had a separate salad of the same cole slaw*

*HOME-MADE COLE-SLAW
Chop: broccoli, onion
Grate: red and white cabbage, 1 carrot
Mix with tofu Mayonaise*

On a small plate, place 2 spoonfuls on a bed of lettuce, add about 4 olives, serve  
with a slice of tomato and cucumber, sprinkle ground flax seeds on top.

*TOFU MAYONAISE
Blend till creamy:
1 Mori-Nu Tofu (Soft)
1/2 cup sunflower seeds
5-6 med. black olives
1/3 cucumber with the skin
1/3 piece of onion
2 cloves garlic
2 tsp. onion powder  
Salt to taste.

Hope you enjoy it like I did....God bless.

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Ele Holmes

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« Reply #101 on: April 13, 2004, 07:26:00 AM »
Top your Millet and/or Oat waffles with this exciting recipe.

MILLET PUDDING

Blend all the following:
1/2 can crushed pineapple in its own juice.
   (not made with sugar syrup)
5 dates
2 cups hot cooked millet
1 banana
1 tsp vanilla
Extra water if needed.

If you are trying to lose wieght here is a good one to satisfy your sweet tooth.

SMOOTHIES ARE FUN
Freeze strawberries, bananas

Blend
1 frozen banana
4 or 5 frozen strawberries
1/2 cup orange or apple juice
Enjoy!

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Ele Holmes

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« Reply #102 on: April 14, 2004, 05:55:00 AM »
Sabbath, after church, invite a new visitor over for lunch. Have a wonderful Vegetarian meal, then enjoy an inspiring Bible study with the Lord and His Holy Spirit.

One of my Favorite Sabbath meals is a Gluten Steak dinner (Recipe on page 1 of this forum) with mashed potatoes, and served with a tray of raw vegies.

VEGETABLE MASHED POTATOES

Scrub about 4 or 5 potatoes, cut in large chunks, (Depends on how many people)

In a large pot, put in your potatoes, add:
2 carrots, 1 onion, a big hunk of cabbage, some garden greens.  Add your seasonings, fresh basil, salt, McKay's or Bill's chicken seasoning.

Boil till tender. Drain well, but save the water.  Beat with a hand beater. If liquid needed add plain soy or nut milk, or I just add some liquid from the vegies.
GRAVY:
2 cups liquid from vegies
1/2 chopped onion
1/2 cup blended garbanzo beans with a little liquid
1/4 cup flour
Liguid Aminos or Chicken seasoning if more is needed, taste first.
Mushrooms (opt)

Remember to prepare your meal on preparation day.  Friday, make your steaks, and on Sabbath just put them in the oven with  your gravy.  Prepare all your vegies and set in refrigerator.  Boil and mash on Sabbath.
 

[This message has been edited by Ele Holmes (edited 04-14-2004).]

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Ele Holmes

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Cutting Edge Recipes
« Reply #103 on: April 23, 2004, 07:12:00 AM »
Following a healthy LIFESTYLE of Vegetarianism is so much fun, especially when you create some of your own recipes.

STUFFED RED BELL PEPPERS

Set in boiling salted water for about 2 to 3 minutes:
3 red Bell peppers cut in half length-wise.

Saute in 3 Tbls. water till tender;
1 onion chopped
2 portebello mushrooms cut in pieces or regular mushrooms
1 bunch of cleaned chopped spinach (opt)
1 Tbls. Chicken-like seasoning
1/2 tsp garlic powder
1 tsp rosemary

Put into a large bowl:
2/3 cup chopped nuts
1/2 cup whole grain bread crumbs
1/4 cuo ground flaxseed
1 cup Soy protein (TVP) Chicken chunks that have been soaked in salted water for 30 min.
2 cups cooked wild rice (The combination gourmet packet made by Lumberg, or regular rice, or Kashi, or whole grain barley)
Add the mushroom mixture, mix together.
Stuff Red bell peppers with mixture, add 1 small can tomato sauce or spaghetti sauce on top with about 1/2 cup of water, cover with aluminum foil and Bake for 45 minutes at 350 degrees.
Serve with mashed potatoes, Raw vegie salad.

[This message has been edited by Ele Holmes (edited 04-23-2004).]

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Ele Holmes

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Cutting Edge Recipes
« Reply #104 on: May 10, 2004, 08:35:00 AM »
After reading about Obesity becoming a Global problem, it is time to think a little about raw foods, or fresh raw salads on your daily menu.

A beautiful fruit bowl for breakfast of  three or four fruits...eat as much as you want, according  to Dr. Hans Diehl.  

(Melons should be eaten separate.)  A MELON SALAD of Honeydew, Cantelope, Casaba, and Watermelon.
 
And again at lunch a huge plate of  gorgeous colorful vegies. as this:

A VARIETY STACKED SALAD
Place a bed of lettuce on a plate and add layers of:
red, yellow and greeN bell peppers,
cucumber rounds,
large slices of tomato,
topped with a grated carrot.
sliced avacado
Could be eaten without a dressing, or just a squeeze of lemon.

COLORFUL BEET SALAD
Peel 1 beet, 1 carrot, cut into matchstick peices
Mince 1 red onion
Slice diagonally 1 rib of celery
Top with dressing if desired.

Quite often  for lunch, (my main meal)  I make this GRATED VEGIE SALAD:

Grate 1/4 cup of each of the following vegetables and place on a plate lined with fresh spinach, or lettuce:
Carrots, beets, red cabbage, my winter squash, chopped cucumber or whatever other vegetable you may desire.
Serve with your favorite dressing.  I used my Avacado-tofu Dressing.

CHOPPED SALAD
Broccoli is the only vegie I do not like raw until I tried chopping it, and it is wonderfull with chopped cauliflower, onion carrot, cucumber, all chopped  and mixed with lemon, and tofu mayonaise. And soooo healthy for you.


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Ele Holmes

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« Reply #105 on: May 14, 2004, 05:43:00 PM »
Here is a delicious Sauce I have used many times on pasta, or vegies, or pizza....

A PESTO-SPAGHETTI SAUCE

1 1/2 cups fresh basil
3 cups tomatoes or canned
2 cloves garlic
1/3 tsp oregano
1 tsp thyme
1/4 cup lemon juice
Braggs Liquid Aminos to taste
1Tbl. Chicken-like seasoning (Vegetarian)

Blend all ingrients except tomatoes, for a few seconds, then add tomatoes, Pulse chop a few times only.


ORZO AND RICE PILAF (Delicious)

In teflon fry pan dextrinize 1 cup brown or Basmati rice and 1/2 cup orzo (pasta shaped like rice) till golden brown. Set aside in bowl.

In fry pan saute in 1 Tbls water:
1 medium chopped onion
1/2 cup chopped green pepper
1 Tbl. Chicken-like seasoning
1 Tbl Liquid Aminos
1 tsp marjoram
1 tsp rosemary

In a pot, boil 2 1/2 cups water
Add rice, Orzo, cooked onions and pepper
And add: (Combine and mix well)
1/4 cup pine nuts (opt)
1/4 cup sliced almonds
1/3 cup pistachios (opt)
1/2 cup mushrooms

Simmer on low heat for 35 minutes. Turn off, but leave the top on the Rice mixture for an additional 15 minutes. Enjoy

[This message has been edited by Ele Holmes (edited 05-14-2004).]

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Ele Holmes

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« Reply #106 on: May 20, 2004, 06:39:00 AM »
How about a good treat for the Sweet Tooth.

PECAN PIE
Place 2 cups pecan pieces in an unbaked pie shell.
Blend:
1/4 cup flax seed
1/4 cup warm water
Add 1/4 cup more of warm water as it thickens. Pour this mixture in a bowl.
Then blend well:
1/2 cup date butter
1/2 cup maple syrup
1/2 cup water
1 tsp. Maple flavoring
1 T. vanilla
1/4 cup cornstarch
1/2 tsp. salt
Pour into bowl with flax seed.
If needed more sweetener add more maple syrup or honey. For me this is enough.
Pour over pecans in the pie shell.
Bake at 350 for 50-60 minutes.

PIE CRUST
1 cup oat or barley flour
1 tsp salt
Mix together:
1/3 cup or more water
1/3 cup tahini or almond butter
Pour into the flour, and mix as little as possible.  Roll between pieces of waxed paper.   Bake at 400 for 10 to 12 minutes or until golden, for a one baked shell.  For two large crusts add one cup of each barley and oat flour.


APPLE TURNOVERS
For apple filling:
5 cups sliced, golden delicious apples
1 12 ounce can frozen apple juice
1/4 tsp  coriander
1/2 tsp cardamom
Place all the above in a pan and bring to a boil, simmer about 5 minutes.

2 Tbls. cornstarch
1/2 cup water
Dissolve cornstarch in water and stir into  apples after they are finished cooking. Simmer 1 minute.

Make a double recipe of pie crust.  Divide pie pastry into 8 balls and roll into circles between waxed paper.
Place on cookie sheet and spoon about 1/3 cup of filling on one side of the circle and fold over, crimp edges well.  
Bake at 350 for about 20 minutes until golden brown.    Delicious!

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Ele Holmes

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« Reply #107 on: May 26, 2004, 02:29:00 PM »
I am seeing more interest in the Health Reform  than before....God  is blessed by this.  It is our duty to find  all the necessary ways of eating better, and  healthier.

For the past few days I have been so busy  spring cleaning and getting ready for a huge Garage sale that I have not taken  more time to prepare my meals, but  in my lifestyle I have to have that raw salad each day and instead of putting  Tofu in the blender to make my dressing, I quickly mashed this up.

TOFU COTTAGE CHEESE
1/2 box Mori-Nu Tofu
1 T water
Juice of 1/4 lemon  (I used 1 lime)
1 tsp Bill's Chik-Nish seasoning or whatever seasonings you may like.
1 tsp onion powder
1 1/2 Tbl powdered soy milk
Salt to taste
Just mash it with a fork and mix well.  Today I added 1/2 avacado (pineapple would probably be good)
It was so good.  I mixed it into my greens from the garden, spinach, kale, swiss chard, cucumber, tomato, red onion and garlic, all raw. (2 or 3 leaves of each green is plenty)
I had a small breaded gluten steak in the freezer I warmed and had it with my salad.  
What a treat!
Remember, if you desire chips with your sunburgers or vegie burgers, remember to put a few whole wheat pitas in a pilot-lit oven the day before and you have your crackers with a good salad, and a burger special!  How could people not enjoy  vegetarian cooking?????  

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Ele Holmes

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« Reply #108 on: June 05, 2004, 08:18:00 PM »
Being in Mexico, flour and corn tortillas are the bread for the day, and the evening, all bakeries sell the white floured yeast breads and sweet rolls.  
I have learned to make my own because they use lard in their flour tortillas.  Why don't you try making them.

WHOLE WHEAT FLOUR TORTILLAS
2 cups water
1 cup rolled oats
2 Tbls. Tahini or 1/2 cup walnuts,
2 Tbls sesame seeds  
1/2 tsp salt
2 cups whole wheat flour
2 cups unbleached white flour

Blend first five ingredients until smooth
Pour into bowl and add flour, knead and form into balls. Roll out into thin circles. Cook on a dry teflon preheated fry pan 1 minute on each side, or bake on dry electric griddle, 1 to 1 1/2 minutes on each side.  
Make your fruit or vegie burritos....

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Ele Holmes

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« Reply #109 on: June 13, 2004, 07:51:00 AM »
One of our favorite meals, when my children were young was stuffed cabbage.  I had to make that almost every week. They loved it!

STUFFED CABBAGE

Cut the core out of the head of medium or small cabbage, or carefully, take off about 10 large cabbage leaves, and place it in a pot of boiling salt water. From the whole head I would cut off the leaves as they became tender.  (Do not over-cook)
In a large bowl place:
3 cups cooked br. rice, or Kashi, or bulgar
1 onion chopped
1 cup fresh or canned mushrooms
1/4 cup sunflower seeds
1 T chick-veg seasoning
1 cup chopped pieces cabbage
1/2 cup tomato Sauce
1 cup gluten pieces or soy curls

Mix all ingredients and place about 1/2
cup mixture on cabbage leaf.  Roll up and secure with toothpick if needed. Place some stewed tomatoes in the bottom of a caserole dish, and place rolled cabbage over stewed tomates,  add a bit more stewed tomatoes over the top, Bake  in a covered casserole dish for 45 minutes at 375.
This is so good, served with mashed potaoes, and the tomatoe gravy from the casserole.

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Ele Holmes

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« Reply #110 on: July 15, 2004, 08:06:00 AM »
Let's go south of the Border again.

EASY  (but delicious) TAMALE PIE

Saute  in a small amount of water until tender:
    1 large onion chopped fine
    1 green bell pepper chopped fine
    2 cloves garlic chopped fine

Mix together:
    1 cup corn meal
    2 cans stewed tomatoes, including juice and water to make (1 cup)
    1/2 cup drained sliced black olives
    1 small can sliced mushrooms
    1 cup fresh or frozen corn
    1/4 tsp cumin
    2 tsp. veg. chicken seasoning.
Add sauted onion and bell pepper to mixture, combine and bake in casserole for one hour at 325 degrees.


MEXICAN  TOSTADAS

Organic corn tortillas
Cooked beans
Guacamole (Mashed avocado, tomatoes, onions, lemon juice)
Lettuce
Chopped tomatoes
Chopped onions
Place about 1/4 cup  beans on a baked or toasted crispy tortilla,
place vegies in the order given, sprinkle with sunfloer seeds, Garnish with radishes and cucumbers, or  use 1/4 cup salsa Mexicana on top.

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Sister Marie

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Cutting Edge Recipes
« Reply #111 on: July 15, 2004, 09:22:00 AM »
Hummm....Yummie. Can't wait to try this one.  :)

------------------
With Christian Love,
Sister Marie

With Christian Love,
Marie

Ele Holmes

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Cutting Edge Recipes
« Reply #112 on: August 03, 2004, 06:56:00 AM »
In this 90 to 110 degree heat, high humidity, what do you do for a nice healthy cold drink????

No matter where you live, either on your trees or in the market, are fruits such a papaya, pineapple, cantelope, honeydue, peaches, etc....

Take about two full cups of fruit, add 4 cups water and blend.  Fill a  quart or 1 1/2 quart jar adding more water if you need to. Set it into the  refrigerator.....What a treat when you are so very thirsty from the heat.

I have been making papaya water, and adding  about 1 Tbls. honey to the water for anyone that comes over to visit.  What a treat.  Cantelope works well also.
Try  this healthy fruit drink on a very hot day.  If you want a thick Smoothie,(eliminate the water) freeze your fruit, strawberries, bananas,  and add orange juice.  Combine any variety of fruits for a delicious smoothie.

[This message has been edited by Ele Holmes (edited 08-03-2004).]

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Ele Holmes

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« Reply #113 on: August 06, 2004, 06:43:00 PM »
Vegetable and Rice Medley

Heat 4 1/2 cups water in a pot.  While water is  heating up:
Place 2 cups brown rice in a dry teflon pan and dextrinize the rice.  (Heat till color turns light brown).
In small teflon pan, saute in 1 Tbls. of water, 1/2 chopped onion, 2 cloves garlic, 1/2 bell pepper chopped.

When water starts to boil, add your fried rice, sauted vegies, and also add 1 cup  diced tomatoes, 1 cup peas and carrots chopped.  Add your seasoning.... 1 Tbls. Vegie-Chicken  seasoning,  thyme, or rosemary, 1 Tbls Braggs Aminos.   Put lid on tight and simmer for about 40 minutes.  Delicious served with a fresh raw salad, and a 1/4 of avacado, spread onto a slice of whole grain bread.

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Ele Holmes

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« Reply #114 on: August 25, 2004, 08:09:00 AM »
So many good burgers and all so different. Using your imagination, burgers are a child's favorite, served with oven baked potato slices, and a raw salad. Delicious!

WHOILE GRAIN BURGER

Place in large bowl:
1 cup cooked barley
1 cup cooked brown rice
1 cup cooked bulgar wheat
1/2 cup rolled oats

1 medium onion chopped fine
1/2 chopped bell pepper
1/2 cup chopped celery fine
1/2 cup canned mushrooms
2 T. Bragg Liquid Aminos
1 T. Chicken seasoning

Place all grains in a food processor, or blender and blend until creamy.  Fold in chopped vegetables and seasoning, and mix thoroughly.  Form into patties. Heat in oven, 350 for 10 minutes on each side. (Spray pan)  They freeze very well.


PITA BREAD PIZZA

Spread a small amount of pizza sauce on top of a pita bread, add chopped onions, bell peppper, black olives, mushrooms and topped with your favorite cashew cheese. Bake 350 about 12 minutes or until golden brown.
Kids love it!  Goes well with spaghetti, salads, or soups....  Enjoy!

[This message has been edited by Ele Holmes (edited 08-25-2004).]

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Ele Holmes

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« Reply #115 on: September 13, 2004, 08:23:00 AM »
It's time for more good cookin'!

FETTUCINI AND NUTTY MEATBALLS

Cook 1/2 to 2/3 pound fettucini pasta according to package instructions.  

CASHEW GRAVY (White Sauce)
2 1/2 cups hot water
2/3 cup cashews
2 1/2 T. arrowroot or cornstarch
1/2 onion or 2 tsp onion pwdr.
1 garlic, or 1/2 tsp garlic pdwr.
1 T Veg. Chicken Seasoning  
Blend until smooth. Pour in small pan. Bring to a boil, stirring constantly. (May add 1 T Food yeast).

NUTTY MEATBALLS
1 cup cooked millet, brown rice or barley
1/2 cup finely ground pecans
1/2 cup finely ground sunflower seeds
1/2 cup finely ground walnuts or cashews
1/2 cup wheat germ
1/2 tsp salt or veg. chick, seasoning
1 tsp Italian seasoning
Combine all ingredients, mixing well.  Roll into balls. Bake on sprayed cookie sheet 30 minutes at 325 degrees. Keep oven on.

In baking dish mix fettucini and 1/2 sauce together, place meatballs on top and pour over the rest of the sauce.  Bake till warm, about 20 minutes at 325. Delicious!

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Ele Holmes

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« Reply #116 on: September 19, 2004, 07:58:00 AM »
Here is a wonderful casserole for Sabbath Pot Luck, or bring a friend home from church and enjoy it.

PASTA NUT CASSEROLE

White Sauce:
2 1/2 cups soy or nut milk
3 Tbls. whole wheat flour
2 tsp salt or Chick-nish seasoning
1/2 onion or 1 Tbls. onion powder
1 clove garlic
1 cup sliced black olives(Or one may want steamed broccoli instead.)
1 cup sliced Brazil nuts (or other nuts)
About 4 or 5 cups cooked whole wheat or soy noodles.

Blend first 5 ingredients briefly on high. Pour into medium saucepan.  Cook white sauce on med-high stirring constantly until thickened.  Spray baking dish.  Pour 1/3 of sauce in  dish, then layer with the following:

1/2 of cooked noodles
1/2 cup black olives
1/2 cup nuts
1/3 of the white sauce
Repeat procedure ending with the rest of the white sauce.  Bkae 350 degrees for 35 minutes.

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Ele Holmes

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« Reply #117 on: October 02, 2004, 11:19:00 AM »
Let's take a trip to Italy...... Long before pizza became popular Italians made flat, chewy bread called FOCACCIA (fo-kah-cha). Similar in texture to a thick pizza crust but lightly seasoned. It is served as a hot bread with meals.

FOCACCIA Dough
In a large bowl, sprinkle 1 package active dry yeast over 1 1/2 cups warm water (110 degrees) and let stand for 5 minutes to soften.

Stir in 1/2 tsp. salt and 1 T. olive oil. Add 2 1/2 cups unbleached flour; stir to blend. Beat with an electric mixer until dough is elastic and stretchy, 3 to 5 minutes. Stir in 1 1/2 cups whole wheat flour.

To knead with a dough hook, beat until dough is stretchy and cleans sides of bowl 5 to 7 minutes. If dough is sticky add more flour, 1 T. at a time.

To knead by hand, transfer dough onto a bread board and knead for 5 to 7 minutes.

Place dough into a oiled bowl, cover and let it double in size.

Oil bottom of 10 by 15 inch baking pan. Place dough on pan and with oiled fingers, gently press dough all over, forming dimples in surface, and push into corners gently. Lightly sprinkle with salt. Let dough rise in a warm place until doubled, 45 to 60 minutes.
Toppings: Top Focaccia with one of the following: Onions, or egg plant with red bell ppers and onions, or Zuchini sliced with fresh tomatoes and onions, or tomatoes with fresh rosemary, or experiment with different toppings.
Bake in oven, 400 degrees, for 35 to 40 minutes, until edges are browned on the sides.

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Sister Marie

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« Reply #118 on: October 02, 2004, 04:18:00 PM »
Carol and I are going to try that PASTA NUT CASSEROLE. It looks so good. YUMMY!!!

------------------
With Christian Love,
Sister Marie

With Christian Love,
Marie

Ele Holmes

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« Reply #119 on: October 04, 2004, 06:24:00 AM »
Sister Marie, I hope you enjoy it.  Here is one you may like also. Great for our Church potluck, or bring a friend home on Sabbath and serve it with a great fresh green salad, and whole grain bread.

THE BEST VEGIE PIE

In a large baking dish put in the following:
3 cups of flavored broth mixed with 2 Tbls arrowroot or cornstarch.
3 potatoes, cubed
3 medium carrots, cubed
green beans, sliced zuchini, peas, mushrooms, spinach, garlic and 1 onion
Add your favorite seasonings, like basil, oregano, tarragon....

Cover with a thin layer of cashew cheese
Over that, cover with your favorite pie crust.   Bake at 400 degrees for 45 to 50 minutes

[This message has been edited by Ele Holmes (edited 10-04-2004).]

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