Author Topic: Cutting Edge Recipes  (Read 82944 times)

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Ele Holmes

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Cutting Edge Recipes
« Reply #40 on: January 26, 2004, 10:38:00 AM »
How would you like to give your loving child a treat some morning?

BANANA SPLIT FROM GOD'S ORCHARD

Get a long banana split plate.
Cut one banana lengthwise and set it into your dish on both sides of the plate, in the middle, with an ice-cream scoop put in two or three scoops of your special oatmeal (made with apple juice, coconut, or small chunks of fruit, or raisins, or flaxseed)  

Over the Oatmeal, your choice of toppings:
   1 Tbls Maple syrup or,
   Fresh fruit, berries, peaches, etc.
   Tapioca:2/3 Cup tapioca, one quart
         Pineapple/coconut(unsweet)juice
         cooked in a double boiler, till  
         white balls turn clear.
         Tofu Whipped Cream:
           2 cups tofu   1/2 tsp salt
           2 t vanilla   1/2 cup honey
           1/2 cup Soyagen
           2 T lemon juice
         Blend all ing. except lemon
         juice, fold in very slowly.      
         Drizzle Carob sauce over top.
         Chopped nuts.   Enjoy


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Sister Marie

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« Reply #41 on: January 26, 2004, 01:15:00 PM »
Sister Ele, feel free to use any recipies that I put on here. Don't use my name as they are not my recipies personally. I am getting them from a cooking class. I'm glad you like them. Smile

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

With Christian Love,
Marie

Sister Marie

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« Reply #42 on: January 26, 2004, 01:20:00 PM »
POLYNESIAN FRUIT BARS

3 C. rolled or quick oats
1 c. unsweetened coconut (opt)
1 C. oat flour*
1 C. orange juice
1/2 C. chopped nuts
1 banana, mashed
1 t. salt
20 oz. can unsweetened, crushed pineapple
2 C. chopped dates

Mix all ingredients together, except pineapple and dates. Use more orange juice to hold mixture together, if necessary. Press half of mixture firmly into a 9x12' glass baking dish. Cook pineapple and dates until thickened, then spread over oat mizture. Top with remaining oat mixture and bake at 350 F for 30 Minutes.

*Blend regular rolled oats at high speed in a blender to make flour.

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

With Christian Love,
Marie

Sister Marie

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« Reply #43 on: January 29, 2004, 06:25:00 AM »
Dear Sister Ele,

Your recpie for GARBANZOS A LA KING was just super!! I used it on stop of steaming brown rice, and the next day on top of a nut roast. It is great! Thank you so much..

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

With Christian Love,
Marie

Richard Myers

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Cutting Edge Recipes
« Reply #44 on: January 30, 2004, 05:18:00 AM »
God has provided us with a diet that is not only healthful, but is delicious. It takes some time to change our old habits, but it is well worth the effort. Let us continue to look at some of these simple recipies that are in harmony with the light God has given.

One of the important considerations in food preparation is that we be concerned about the fermentation of food before eating and after.  Too many ingredients makes food harder to digest as well as too much food in the stomach. We are careful to limit the variety and combinations in any one meal.

Jesus receives His reward when we reflect His character, the fruits of the Spirit......We deny Jesus His reward when we do not.

Ele Holmes

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Cutting Edge Recipes
« Reply #45 on: January 30, 2004, 08:21:00 AM »
Amen Richard....Thank you Sister Marie.

Here are some wonderful vegie burger recipes.
This first one, for many years, we have been make over a hundred a month and sell to two restaurants in town.

SUNBURGERS
In a kettle, bring to a boil then shut off:
   3 quarts water
   1 1/2 cups unfermented soy sauce
   4 Tbl. nutritional yeast
   1/2 cup dried onions or
       one fresh chopped onion
   1-2 cloves minced garlic (opt)
   1 1/3 Tbl thyme
   1 1/4 cups sunflower seeds
Then add while stirring constantly:
   3 quarts (12 cups) quick oats
I have used regular oats, blended for a second or two also.  With a large mouth top of a canning jar lid form your burgers and bake at 350, 10 minutes on each side.  They freeze very well.

ORIENTAL STEAK DINNER
   1 1/2 cups rolled oats
   1 cup ground pecans
   1/2 tsp. garlic and onion pwdr.
   1 chopped onion
   3/4 cup water
   1 Tbls. unfermented Soy Sauce        
   1 Mori Nu extra firm
   Salt or vegie chicken seasoning
Mix all ingredients well.  Spray teflon fry pan, form patties and fry for 3 minutes on each side, (they will be a little loose, but will firm up) Place in baking dish put gravy on top and bake 30-35 minutes at 350.

Gravy:  1 cup water   1 Tbls. arrowroot or corn starch, 1 Tbl. soy sauce. Bring to boil, add 3 green onions chopped.
Serve with rice and a steamed vegie.

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Michelle

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Cutting Edge Recipes
« Reply #46 on: January 30, 2004, 04:50:00 PM »
Ele--Wow!  I haven't been on the forum in a while, and you've added what look to be some really yummy recipes!  I need to print them out and try them out on the family (with some modifications, of course!  since there's no way my kids would eat broccoli casserole with fresh mushrooms in it, LOL   ;)  They love the broccoli but won't touch mushrooms.  *sigh*)

A friend told me of a simple "jello" salad which is now my boys' favorite (they are 4 and 6).  

2 Tb unflavored Emes gelatin (1per pint liquid)
3 cups fruit juice
1 cup water

heat 2 cups fruit juice to very warm, then mix with gelatin until totally dissolved.  Add one cup cold water and 1 cup cold juice and put in a long flat pan in the refrigerator (to set quickly).  When it is set, put it in the blender, mix it all up, then pour it over chopped fruit in serving bowl, then chill till serving.


I've used White Grape/Peach juice for the base and chopped up home canned peaches--the boys love it!

M


Ele Holmes

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Cutting Edge Recipes
« Reply #47 on: January 30, 2004, 07:14:00 PM »
Dear Michelle,
   I never thought of putting jello in a blender when it is already firm, that sounds good. Doesn't it go back to liquid?  Try the Mousse recipe...you can also use Emes flavored gelatin in this one if you don't have Carob chips.  I tried it with cherry  Emes, and added coconut...it was great.  I am writing a cook book and any recipe that I find I change to my liking.  You can change any recipe to fit your family, making it much more delicious for them.
   Thank you for your interest.  I have so many wonderful recipes....God has really given us so much to work with to be healthy. If there is a recipe you need let me know....God Bless you. Ele
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Ele Holmes

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Cutting Edge Recipes
« Reply #48 on: February 01, 2004, 08:17:00 AM »
How about a nice treat for the children....

CRISPY CAROB CANDY BARS
Heat in double boiler or microwave
then mix in a bowl:  
   1 cup 100% pure nut butter
     (read labels)
   3/4 cup honey
   1/2 or more vegan carob chips
Mix in gently:
   1 cup nuts
   2 cups unsweetened rice crispies
You can add coconut, flax seeds, seseme seeds, a little wheat germ. children will love it.  Put into a 8 x 8 baking dish and refrigerate, cut into bars.    
       
If you like egg plant here is another pattie.

EGGPLANT PATTIES
Peel and steam  1 large eggplant
Add: 1 cup chopped walnuts
    1 cup oatmeal
    1/2 cup bread crumbs
    2 tsp chicken-like seasoning
    1 onion chopped fine
    1 tsp sage        
Mix well, set for 10 minutes.  Form patties, Bake 30 minutes at 350.

If you need eggs in a recipe use one of the following as a binder:
  1. 1 Tbl flax seeds to 1/2 cup water, set
     till it gels.
  2. Egg Replacer found in health stores.
  3. 2 Tbl garbanzo or soy flour and make
     a paste.
  4. Blended oats with water making a paste
   

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Ele Holmes

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Cutting Edge Recipes
« Reply #49 on: February 05, 2004, 09:49:00 AM »
TOFU TIME!  Many different dishes could be made with Tofu: deserts, breakfasts, lunches, dinners, snacks, salad dressings.
What it is next to, it will taste like it.

Here's an easy dinner your family will enjoy if you like Oriental dishes.  Stir-Fry's could be made so many different ways.

Set 1 lb. firm tofu in the freezer for a day or two.  It changes and when cooked it has the texture of meat. It is not important to use all different vegies, use what you like.

BROCCOLI WALNUT STIR-FRY
Marinatte in Braggs Soy Sauce: (opt)
1 lb tofu cut into 1/2 in. cubes
Then spray fry pan, and brown.
Set aside. In same fry pan:
Saute in 1/4 cup water about 5 minutes:
   1 onion chopped
   2 carrots sliced
   2 cups bloccoli flowers
   2 clovs garlic
Add: Red and green pepper sliced
     1 cup mushrooms
     2-3 cups bean sprouts
     1 cup walnut halves
In 1 cup water add:
    1 T cornstarch
    3 T soy sauce
    1 T chicken veg. seasoning
Stir in the tofu and vegies and simmer everything until bubbling.  Serve hot over Rice or chinese noodles.          

[This message has been edited by Ele Holmes (edited 02-05-2004).]

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Ele Holmes

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Cutting Edge Recipes
« Reply #50 on: February 05, 2004, 02:57:00 PM »
TOFU YUNG

In a skillet or wok, saute for about 2 to 3 minutes:
   2 T. water or oil
   1 cup fresh chopped mushrooms
   1 cup snow peas cut to 1" pieces
   6 green onions, cut in pieces
   1 can sliced water chestnuts chopped
   
When vegetables are crisp tender mix in:
   2 cups fresh bean sprout cut in half
Remove from heat.

Preheat oven 325.
Blend until smooth and creamy:
   1 1/2 lbs tofu
   2  unfermented soy sauce
Pour into bowl and add:
   1/2 cup tofu mashed
   3/4 cup whole wheat flour or
       unbleached flour
   2 1/2 T nutritional yeast (opt)
Mix all ingredients together well.  Spray  a cookie sheet and make six to eight 5 inch patties about 1/2 inch thick....about 1/2 cup  for each patties.  Bake for 30 minutes, turn over and bake 15 more minutes.
Serve over rice or noodles with Mushroom Gravy.

Mushroom gravy
 
Mix together in a saucepan:
   2 cups cold water
   4 T soy sauce
   2 T cornstarch or arrowroot
   1/2 cup fresh mushrooms diced

Cook over low heat, stirring until thickened.

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Sister Marie

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« Reply #51 on: February 06, 2004, 09:24:00 AM »
HAYSTACKS AND TOSTADOS

Crispy Corn Chips (below), or Maria's Tortillas (below)

Seasoned Beans  (below)
Chopped or shredded lettuce
Diced tomato
Finely diced onion
Chopped green onions
Salsa Ranchera  (below) or Tomato Sauce (below)
Guacamole (below)
Chopped olives


For Haystacks, place Crispy Corn Chips on plates, then place remaining ingredients on top of chips, in the order given.

For Tostados, bake Maria's Tortillas at 250 F for about 15 minutes, or until crisp. Watch closely to prevent burning. Place remaining ingredients on top of tortillas, in the order given.
=================
CRISPY CORN CHIPS & PITA BREAD CHIPS
Crispy Corn Chips:

Corn tortillas
1 c. Water
1 T. salt or garlic salt

Cut each tortilla into about 6 wedges. Mix water and salt and place in a sprayer or shallow bowl. Lightly spray tortillas with salted water. Spread on a baking sheet and toast at 300 F until crispy.

Pita Bread Chips:

Whole wheat pita bread
Salted water

Separate top and bottom layers of pita bread and cut into pie-shaped wedges or cracker-sized pieces. Spray with salted water and place on a cookie sheet. Bake at 250 F for about 10 minutes, or until dry and crisp.
======================
SALSA RANCHERA

1 onion, chopped
1/2 C. chopped green pepper
1/4 C Chopped fresh parsley
2T Fresh cilantro, or 1 t dried cilantro (opt)
2 cloves garlic, minced
1/4 t ground cumin
1/4 t ground oregano
4C fresh or canned tomatoes, chopped
1 small can greed chilies, chopped (opt)
1-2 T fresh lime or lemon juice
Salt, to taste (opt)

combine all ingredients and mix well. Best if allowed to stand, refrigerated, for a few hours, to let the flavors blend. Keep refrigerated in an airtight container.

VARIATIONS: (1) Simmer first 7 ingredients in a small amount of water before combining with remaining ingredients; (2) Add 8 oz. can tomato sauce.
============================
TOMATO SAUCE

1 C fresh or canned tomatoes
1 carrot, scrubbed, cut in chunks
1 t honey or 2 pitted dates, minced
1 small onion, chopped
1/8 t salt
Pinch sweet basil
Pinch oregano

Blend first column of ingredients until desired consistency is obtained. Pour into a saucepan and add remaining ingredients. Simmer 15 minutes.
=================================
GUACAMOLE

2 ripe avocados
2 T chooed tomato
1 T fresh lemon juice
2 t chopped onion
1/2 t salt
Garlic powder, to taste

Blend or mash avocados until smooth. Stir in remaining ingredients. Keep refrigerated in an airtight container. Use within 24 hours.

TIP: When storing in refrigerator, cover surface of Guacamole with a thin layer of lemon juice, to prevent browning. Pour off or stir in when ready to serve.

VARIATION: For salad dressing, add tomato or vegetable juice until desired consistency is obtained.
==================================

With Christian Love,
Marie

Ele Holmes

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Cutting Edge Recipes
« Reply #52 on: February 06, 2004, 04:34:00 PM »
Sister Marie,
 Your Mexican recipes sound great. I am putting together a few authentic Mexican dishes that are wonderful if you like Mexican foods.

I make MEXICAN SALSA like they do here, very simple,  except I do not eat the hot chilis, it hurts the lining of our stomachs.  
         2 or 3 fresh tomatoes chopped
         1 onion chopped
         1/2 bunch fresh cilantro  
         1/2 chopped green bell pepper
         1 squeezed lime
         Salt to your liking.

Your Pita crackrs are great, I have made them many times, and serve them with our cashew cheese sauce.  I have never tried them with haystacks, that too sounds good.  

[This message has been edited by Ele Holmes (edited 02-07-2004).]

[This message has been edited by Ele Holmes (edited 02-07-2004).]

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Sister Marie

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« Reply #53 on: February 08, 2004, 01:14:00 PM »
I must try your Salsa soon Ele. Thank you.

I have not been able to kick using some eggs from a SDA farmer friend due to not being able to find anything that would hold my dish together like eggs do. There bye making breads and loafs, etc. turn out right. But My daughter found the answer and it works just super and is so good for us.

SAY GOODBYE TO EGGS "FOREVER!"

IN PLACE OF EGGS!!!!!!!!

Soak 2 Tablespoons of ground flaxseed in 2 cups of water for one half hour. Without mixing, strain right away. Leave in a little water and simmer for 15 minutes tell it makes a paste. This should make 1/4 cup of flaxseed paste, which equals 1 egg. What is not used right away can be stored in the refrigerator.
============
Carol has used this in making corn bread and Banana bread so far and it has turned out great!!!

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

[This message has been edited by Sister Glass (edited 02-08-2004).]

With Christian Love,
Marie

Ele Holmes

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Cutting Edge Recipes
« Reply #54 on: February 08, 2004, 03:08:00 PM »
Dear Sister Marie,
I hope you don't think I am trying to be a know-it-all, but I want to make things easier for you.  I have been teaching cooking classes for many years, and I learned from Weimar and 3ABN, and Dr.Agatha Thrash.  I also am writing my own cook book. So if there are no hard feelings, I will give you all my secrets.  I also will send my book to you on How to be a vegetarian.

Here are some wonderful binders for replacing eggs.  In my cakes, waffles, pancakes,  I use the Ener-G egg replacer, (I think that is how you spell it)  It is great.  On my recipe sheets to my class I also have a list of binders to substitute eggs. Just add to the recipe you are making:
  1 Tbl. ground flaxseed to 1/2 cup water
    Just leave it sit in water for 2 hours,
    It will gel itself. Use 1 T. for 1 egg
  2 T soy flour
  1/2 cup cooked oatmeal
  3 T tapioca
  3 T potato flour

I use to like eggs also, here is one I really enjoy besides Tofu scramble.

Take one box Mori-Nu extra firm, open,    slice about 1/8 inch.  Spray a teflon fry pan and set slices gently in fry pan, fry about 7 or 8 minutes, turn over and fry other side till lightly browned also.  You will have the best eggs you ever tasted with no Cholesterol.  Serve with hash brown waffle potatoes, or oven baked french fries, and maybe a gluten steak and a whole grain piece of toast....Wonderful breakfast.

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Ele Holmes

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Cutting Edge Recipes
« Reply #55 on: February 09, 2004, 06:44:00 AM »
You live in the Country!  You must go to town for the day on business, or shopping, Don´t go out to eat, spend an hour in the park,  and have a picnic.
We have done this so many times and it is so relaxing, and so much fun for the children.
 Pack a box:  paper plates, napkins, cups, 1 sharp knife, 1 larger spoon, can opener.

Potato Salad
   Cold cooked potatoes   celery  sliced  
   cucumber chopped,   onion shopped (opt)
   Black olives, or whatever else you like.
Mix with your favorite dressing.

Tofu Dressing (on salads or sandwiches)
     1 Box Mori-Nu extra firm tofu
     2 tsp onion powder
     1 cup water
     2 T lemon juice
     ½ cup sunflower seeds or cashews
     ¼ cup olive oil (opt)
     Salt to your taste
Blend till smooth.

Pack a few delicious sandwiches on
your favorite bread or pita breads.

     1. Avocado, tomato, lettuce and onion
     2. Nut butters and fruit spread,
        a  bunch of your favorite fruits.
     3. Cashew cheese spread with sprouts
         lettuce, tomato, soy meat slices.
     4. Pizza Calzones, Under Bread Recipes

Or  take a big bowl of your favorite Taco Salad,
Hot soups in a large thermos,
Three bean salad: garbanzos, green beans, kidney beans.
Best of all: a Ziplok container of cleaned, cut veggies:
  Carrots, cucumbers, celery stuffed with nut butters, cherry tomatoes, radishes etc.
 
Don’t forget to take your Bible.
Enjoy your picnic with Jesus.

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Sister Marie

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« Reply #56 on: February 09, 2004, 07:25:00 AM »
These are yummy looking Sister Ele. Thank you for the past two posts. Carol and I go to the dr. in Chico tomorrow. I am going to take your advice and your yummy recipies along.   :)

Brother Richard, are you going to be in Chico tomorrow? I take Carol to the dr. at 1 p.m.

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

[This message has been edited by Sister Glass (edited 02-09-2004).]

With Christian Love,
Marie

Ele Holmes

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Cutting Edge Recipes
« Reply #57 on: February 09, 2004, 10:04:00 AM »
Oh! Sister Maria,
   When you go to Chico, have lunch at the Bidwell Prak.  When you drive through the park, you will see a stream and picnic benches.  It is so beautiful. That's where we use to eat. Or in the park where the children play, but it is not as peacful. You help me bring back good memories.  Have a wonderful day in Jesus....Ele
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Ele Holmes

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Cutting Edge Recipes
« Reply #58 on: February 12, 2004, 06:12:00 AM »
Looking for a good Mayonnaise for your salads and sandwiches....I have found Cashew Mayonnaise in many different cook books, some have even added tofu, and from them I put it together, without the oil.

CASHEW MAYONNAISE:
 Blend till creamy about 2 minutes:
     3/4 cup cleaned cashews
     2 cups hot water
 Blend for 1 more minute while adding
     2 1/4 Tbl. cornstarch
     1 Tbl. onion powder
     Salt to your taste
     1 tsp dill weed (opt)
     2 Tbl. lemon juice
Place total blended ingredients in sauce pan and bring to a boil, stirring constantly till thickened. Cool.

Children like SLOPPY JOES:
 
In 1 cup of very hot water add
  1 cup TVP.  Set aside.
Children don't usually like to see the onion and green bell pepper so I blend:
     1 med. green bell pepper
     1 onion cut in quarters
     1/4 cup water
     2 tsp honey
     2 tsp onion powder
Pour in skillet and add:
     1 can Tomato Paste
     1 small can tomato sauce
     1 Tbl veg. beef seasoning
     Water if thinner sauce.
     Salt to your taste
     Drained TVP  
Simmer for about 15 minutes.
Serve on whole grain buns. Delicious

[This message has been edited by Ele Holmes (edited 02-12-2004).]

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Michelle

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« Reply #59 on: February 12, 2004, 04:52:00 PM »
Ele, what wonderful recipes!

Oh, blending the "jello" up once it has set makes it "sparkle"--puts little tiny air bubbles in it that make it pretty.  

Just at a "cheeze" tasting event at church this evening--the boys and I really liked a tofu cream cheeze spread with dates and walnuts!  I'll post it next!

I was raised vegetarian but not vegan and am trying to learn what I can change little by little to eat more healthfully.  I love these recipes you two are posting and would love to see your cookbook when you're done with it--let me know how to buy it (will it be available before this summer?).

M

[This message has been edited by Michelle (edited 02-12-2004).]