Vegetarian Cooking Recipes Seventh

Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Brazil Nut Balls
Ingredients:
1 medium sized Onion
1 cup chopped Brazil nuts
2 cups Breadcrumbs (or 6 slices bread)
¾ Tsp Sea salt
1 Tbsp Onion powder
¾ Tsp Garlic powder
½ cup Soy milk
1 Tsp Dried herbs
Directions:
1. Pre-heat oven to 180oC
2. Mix all ingredients together
3. Once mixed, mould into balls and place them in a Baking tray for 20min
at 180oC, lined with Baking paper.
4. Bake for 20min at 180oC OR until golden brown.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Mushroom Gravy
Ingredients:
1 Cup or more thin sliced mushrooms
1 Whole onion (chopped)
1 Tsp seasoning (Massel)
2 Cups of cold water
2 Tbsp Corn starch
2 Tbsp Soy sauce
½ Soy milk (optional)
Directions:
1. Saute the onions in a little water, until translucent
2. Add mushrooms and stir until soft
3. Pour the water into the corn starch and mix. Then add the Soy sauce.
4. Stir until cooked.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
3 Ingredients Healthy Biscuit
Ingredients:
2 Cups Apple (use food processor)
2 Cups Minute Oats
2 Tsp Baking powder
Directions:
1. Preheat oven to 180oC
2. Mix all ingredients together
3. Mould into biscuit shape and put it into a baking tray lined with baking
paper.
4. Bake for 10-15 min. turn it over for another 10 min.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Crumbed Tofu
Ingredients:
Hard Tofu
Soy sauce
Herb and Garlic crumbs
Directions:
1. (Pre-heat oven to 180oC)
2. Dip the sliced Tofu in the soy sauce, then cover it with the crumbs one at
a time.
3. Line it up in the baking tray.
4. Bake at 180oC for 20 min OR until golden brown.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Omega 3 Dinner Loaf
Ingredients:
3 Cups seasoned breadcrumbs
1½ Cups Celery, chopped
1½ Cups Onions, chopped
1 ½ Cups Walnuts, ground
1½ Cups Soy milk
¼ Cup Flaxseed, ground
3 Tbs Water
3 Tbs Oil
1 tsp Salt
1 tsp Garlic powder
Before
After
Directions:
Saute onion and celery in oil and water. Mix with remaining ingredients. Press into
an oiled loaf pan. Bake at 350o (180oC) for 1 hour. While loaf is still warm, flip out
onto serving platter.
You can also boil potatoes and carrots to place around the loaf. Then top with gravy.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Corn Tamale
Ingredients:
1 ½ Cups plain soy milk
411g canned tomatoes
418g canned whole kernel or cream style corn
1 Cup chopped onions
1 Cup sliced olives
½ Cups olive oil
1 tsp. salt
Directions:
Mix all ingredients together. Pour into oiled
9 x 3 pan. Bake at 180oC for 1½-2 hours.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
San Choi Bao
Ingredients:
1 Large onion chopped
2 Stalks celery chopped
1 Large carrot
1 Small can water chestnuts chopped
2-3 Cups mushroom chopped
1 Tbsp oil
Vegetarian seasoning to taste
1/2C roasted pine nuts
Lettuce
Directions:
1.Saute onion, celery and carrots for 2 minutes. Then add the
rest of the ingredients except the pine nuts and lettuce.
2. Place some of the mixture on the lettuce leaf. Garnish with the
pine nuts and serve.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Walnut Gluten Steaks
Ingredients:
¼ Cup Walnuts
¼ Cup Quick oats
¼ Cup nutritional yeast flakes
1 tsp salt
1 Tbsp onion powder
½ tsp garlic powder
2 Cups water
2½ Cups glutten flour
Broth:
12 Cup water
½ Cup braggs soy sauce
1 tsp salt
1 Tbsp onion poder
1½ tsp garlic powder
¼ Cup nutritional yeast flakes
½ tsp ground celery seed
1 Tbsp olive oil
1 tsp Basil
Directions:
1. Blend walnuts, quick oats, yeast flakes, salt, onion powder,
garlic powder and water until smooth.
2. Place gluten flour into a large mixing bowl and pour in
contents of blender.
3. Mix well, kneed with hands for ½ minutes.
4. Shape into 2 logs, wrap in plastic wrap, and refrigerate for
2 hours or overnight.
5. The next day mix all broth ingredients together in a large
pan and bring to ao boil.
6. Slice gluten logs into ¼ inch slices and cerefully drop into
the coiling broth. Reduce heat and simmer for about 1
hour.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Scrambled Tofu
Ingredients:
1 Small onion, chopped
2 Tbsp Oil
450g Tofu
1 Tbsp Nutritional yeast flakes
1 Tbsp Chicken style seasoning
¼ tsp Turmeric
Directions:
Saute onion in oil. Mash tofu and add to skillet. Add remaining
ingredients, and stir well. Cook for 10 minutes. Serve as a substitute
for scrambled eggs.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Date and Almond Pate
Ingredients:
1 Cup Pitted Dates
100g Almond pate or grounded roasted
almonds
Directions:
Fill dates with the pate and serve.
Note: if you grind the almonds using a
blender, use a little oil.
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Bean Provencale
Ingredients:
Nutrition Per serve:
1 Tsp oil
520 Kjoules (125 Cals)
Protein 6 gms
1 large onion, cliced
Fat 4 gms
1 small red capsicum, sliced
Carbs 17 gms
1 tsp bottled crushed garlic
Sodium 270 ml
3 tsp tomato paste with Basil and oregano
Calcium 50 ml
½ cup water
Iron 2.3 ml
1/3 cup pitted black olives
Fibre 6 g
2 Tsp chopped parsley
410g can Italian sliced toms with basil & Oregano, chopped
440g can 4 Bean mix, drained
Directions:
Heat the oil in a large frying pan and stir-fry the onion for 2 minutes.
Add the capsicum and garlic and stir-fry for further 3 minutes
Add the remaining ingrediants and heat through
Serve over couscus, rice or Buckwheat Saute
(Serves 6)
Healthy Fast Food, Creative Vegetarian Cooking, by Sanitarium, Murdock Books, p32
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Italian Tofu Balls in Tomato Sauce
Ingredients:
300g firm tofu, mashed
1 small onion, finely chopped
¼ cup chopped Sanitarium Pecans
2 slices wholemeal bread, crumbed
2 tsp plain wholemeal flour
1 Tsp chopped parsley
2 tsp Soy sauce
¼ tsp garlic salt
½ tsp basil
1 Tsp oil
(Serves 4)
Nutrition Per serve:
Tomato Sauce
(Serves 4. Has 919 Kilojoules or
2 tsp oil
220 Cals.)
1 medium onion, finely chopped
Protein 8g
425g can tomato puree
Fat 13g
Carbs 18g
1 tsp sugar
Sodium 510mg
¼ tsp Basil
Calcium 43mg
¼ tsp garlic salt
Directions:
Iron 2mg
1. Combine all tofu ball ingredients except oil in a bowl and mix thoroughly.
Fibre 4g
2. Form mixture into 16 balls.
3. Place oil in a baking dish. Add tofu balls and bake in a hot oven, 200oC, for 1 hour, turning them half way
through cooking time.
4. To make the tomato sauce, heat oil in a frying pan. Sauté ionion until it is soft.
5. Stir in tomato puree, sugar, basil and garlic salt. Simmer for 5 minutes.
6. To serve, arrange tofu balls on a platter. Pour sauce over. Serve hot with cooked spaghetti.
Eat Well and Stay Well, Creative Vegetarian Cooking, by Sanitarium, Murdock Books, p35
Vegetarian Cooking Recipes
Seventh-day Adventist Church, Hoxton Park
Coconut Vegetable Curry
Ingredients:
2 tsp oil
1 large onion, chopped
1 tsp mild curry powder
¼ tsp turmeric
2 medium carrots, chopped
2 cups water
½ tsp salt
430g can Sanitarium Vegelinks, cut thinly diagonally
1 cup frozen peas
Nutrition Per serve:
1 Tsp coconut milk powder
240 cals
½ cup Sanitarium So Good soy milk
Protein 17g
¼ cup water, extra
Fat 14g
Directions:
Carbs 13g
Heat oil in frying pan. Sauté onion until tender.
Sodium 593mg
Stir through curry powder and turmeric
Calcium 101mg
Add carrot and sauté for 1 minute
Iron 4mg
Add water and salt, bring to the boil, then reduce heat and simmer, covered for
10 minutes.
Fibre
7g
Stir through Vegelinks and peas and simmer a further 5 minutes.
Combine coconut milk powder woth So Good and add to liquid mixture.
Mix flour and extra water together. Thicken curry to desired consistency.
Heat curry through and serve with rice.
Healthy Fast Food, Creative Vegetarian Cooking, by Sanitarium, Murdock Books, p32