| Recipes |
| "Body Cleanser" 1/2 cucumber 1 beet 1/2 apple, seeded 4 carrots, greens removed Push cucumber, beet, and apple through hopper with carrots. |
| Hot Soother Good for sore throat 1/2 lemon 1 tsp. honey (do not use for children under 1 year old) Hot water Juice lemon, add honey, and mix with hot water in a mug. Sip slowly. |
| "Watermelon Juice" This is a terrific summer cooler..... About 10 ounces of watermelon (approximately 1/8 watermelon) Cut the watermelon into strips. Process the melon, rind and all, in the juicer |
| Tropical Sunset 1 (1-inch-thick) pineapple......preferably organic 1 Red Delicious or other sweet apple 6 Strawberries If the pineapple is not organic, remove and discard skin. Cut the into strips. Cut the apple into narrow wedges. Process the fruit in the juicer. |
| 8 Strawberries "Strawberry/grape Juice" 2 (4-oz.) bunches of green or purple grapes Process in juicer. |
| "Breakfast Muffins" 1 pkg. dry yeast 1 cup warm water 1 T. brown sugar (or honey) Dissolve in water and let stand about 10 minutes. 1 cup quick oats 2 T. oil 1 T. brown sugar (or honey) 1/2 t. salt 1/4 cup warm water 1 3/4 cup whole wheat flour 3/4 cup chopped dates 3/4 cup chopped walnuts Add to above. Drop rounded tablespoons of mixture into oiled muffin tins. Let rise until double. Bake at 350 degrees about 20 minutes. Best warmed and served next day. |
| "Oatmeal Bread" REGULAR LOAF: 3/4 c Water 2 c White bread flour 1 tb Dry milk 1 ts Salt 1 tb Butter 1 tb Honey 1/4 c Rolled oats 1 ts Fast rise yeast **OR** 1 1/2 ts Active dry yeast LARGE LOAF: 1 1/4 c Water 3 c White bread flour 1 1/2 tb Dry milk 1 1/2 ts Salt 2 tb Butter 2 tb Honey 1/2 c Rolled oats 2 ts Fast rise yeast **OR** 3 ts Active dry yeast SUCCESS HINTS: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn't work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles. CALORIES: 166 |
| Soy Pumpkin Pie Taken from Vegetarian Times, Oct. 2000 (modified) Crust: 1 cup gingersnap crumbs (about 14 2-inch cookies) 1 Tbs.. sugar 1 Tbs.. unsalted butter, melted & cooled Filling: 3 large eggs, slightly beaten 1 cup sugar 1 3/4 cups cooked pumpkin puree 8 oz. firm tofu, drained & well pureed 3/4 cup unsweetened soymilk 1 Tbs.. cornstarch 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt Preheat oven to 350 degrees. For crust: combine gingersnap crumbs, sugar and butter. Press mixture onto bottom and sides of a 9-inch pie plate. Bake crust in middle of oven for 15 minutes, or until crisp and golden around edge. Let cool on a rack. For filling: whisk together eggs and sugar in a large mixing bowl. Add pumpkin puree, pureed tofu, and soymilk and whisk until smooth. Add cornstarch, cinnamon, ginger, and salt and mix until incorporated. Pour mixture into pie crust. Bake the pie in the middle of the oven for about 1 hour, or until the filling is set. Cool at room temperature and serve. Serves 8 Per serving: 245 cal, 6 g. protein, 6 g. total fat (2 g. saturated), 43 g. carb., 84 mg. cholesterol, 188 mg. sodium, 3 g. fiber. |
| Oatmeal Waffles 2 cups oats 2 1/2 cups water 2 T. soy milk powder (or dry milk) 2 T. oil 1/2 t. salt If needed, spray waffle iron with Pam. Heat iron for 10 minutes. Blend ingredients until liquefied--3 or 4 minutes. Pour into hot waffle iron. Bake 10 minutes without opening iron. Makes 2 waffles. |
| Spicy French Toast 5 eggs 1 cup pumpkin pie mix 1/4 cup milk 1 tablespoon cornstarch 3 tablespoons butter or margarine, divided 12 slices firm bread or French bread In blender, combine eggs, pumpkin pie mix, milk and cornstarch. Blend until smooth; pour into shallow dish or pie plate. Set aside. In skillet, melt 1 tablespoon butter. Dip 4 slices bread in egg-pumpkin mixture. Fry 3 to 4 minutes per side, or until golden brown. Turn and continue cooking an additional 2 to 3 minutes. Remove from pan; keep warm. Repeat process with remaining slices of bread, adding butter to skillet as needed. Serve warm with additional butter and warm syrup, if desired. (Excellent served with sautéed apples.) |
| Lasagna Roll-Ups 10 Lasagna noodles 2 bunches spinach 2 Tbs. Parmesan cheese 1 c. cottage cheese 1 c. onion, chopped 2 c. jack or Mozzarella cheese 4 c. tomato sauce 2 cloves garlic, crushed 1/2 tsp. each of dry basil, oregano, and marjoram Cook noodles. Drain well. Chop, and steam spinach. Add Parmesan cheese and cottage cheese. Mix well. Spread spinach mix down one side of each noodle. Roll up. Stand on end in greased 9x13" bake pan. Sprinkle onion and cheese on top. Mix tomato sauce, garlic, and dry herbs. Pour over roll-ups. Bake at 350 for 1 hour. There is not a hurt on earth so great that Heaven cannot heal. |
| Banana Nut Bread 1 cup brown sugar 1/2 cup shortening (I use butter) 2 eggs 1 cup mashed bananas 1 t. lemon juice 2 cups flour 1 T. baking powder 1/2 t. salt 1 cup finely chopped nuts ( I use almonds) Cream the sugar and shortening. Add eggs and beat well. Add bananas and lemon juice. Sift dry ingredients together and add to banana mixture. Add nuts. Bake in greased loaf pan at 350 degrees for one hour. Gingerbread (cake) 1/2 cup sugar 1/2 cup shortening 1 cup molasses 1 t. baking soda 1 cup boiling water 2 1/2 cups flour 1/2 t. cinnamon 1/2 t. ginger 1/2 t. cloves 2 eggs, well beaten Cream sugar and shortening. Add molasses. Dissolve soda in hot water and add to the sugar mixture. Sift flour and spices together and beat in well. Add beaten eggs and mix well. Bake in a 9-inch square pan at 350 degrees for about 40 minutes. Cut in squares and serve hot topped with whipped cream. Apple Cream Topping 1 cup canned applesauce 1/2 cup sugar 1/2 t. cinnamon 1 cup whipping cream Beat cream until thickened. Add sugar and cinnamon blended together and beat cream until it peaks. Fold in drained applesauce. Chill. Top cut pieces of spice cake or gingerbread. John replied, "...If you have food, share it with those who are hungry." Luke 3:11 |
| Carob Fudge Source: Tastefully Vegan 2 cups carob chips, date or malt sweetened 1/3 cup tofu, soy or almond milk 1 cup walnuts or pecans, chopped 1/2 cup almond, cashew or peanut butter 1 tsp. vanilla, natural 1/2 cup dry coconut, finely grated and unsweetened (optional) Combine carob chips and milk in a saucepan. Cook over low-medium heat stirring constantly until chips are melted. (A double boiler also works well for this). Stir in walnuts and nut butter until well mixed. Stir in vanilla last. Pour into an oblong pan, score into squares and sprinkle with coconut if desired. Chill. When firm, break into pieces and store in an airtight container. Yield: 3 1/2 cups |
| Coconut Bars Source: Five Loaves Cookbook 1 cup dates 2 cups water 1/4 cup honey 3 cups unsweetened coconut 3 1/2 cups whole wheat pastry flour 1 cup white flour 2 cups quick oats 1 1/2 cups Brazil nut butter 2 tsp. vanilla 2 tsp. salt Blend dates, half the water and honey. Meanwhile mix together allremaining ingredients except remaining water. Stir in the date mixture and work with hands adding last cup of water as needed to make a moist though not sticky dough that can be rolled out. Makes: 60 cookies |
| Almond Carob Drops Source: Recipes of Friendship Cookbook 1/4 cup water 2 Tbsp. Emes Kosher Gelatin (vegan) 1/2 cup boiling water 1/2 cup honey (or alternative sweetener) 1 cup unsweetened coconut, milled almost to butter 1/4 cup carob powder 1 tsp. vanilla 2 cups lightly toasted almonds Soak Emes Gelatin in the 1/4 cup water in blender for 5 minutes. Add boiling water and whiz briefly. Add honey and whiz again. Then addcoconut butter, carob and vanilla. Blend well. Pour into a bowl and stir in almonds. Cool in refrigerator until mixture begins to thicken. Drop by tablespoons onto a prepared cookie sheet. Place in freezer until firm. Remove from cookie sheet and place in a plastic bag. Store in the freezer. Serve cold. |
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