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MIDDLE EASTERN MEAL
Spoon Garbanzo Filling into pocket bread; then spoon in Tabouli
Salad and top with Avocado Spread.
Avocado Spread
2-1/2 avocados 1 pint cottage cheese
1/4 C. milk 3/4 t. salt
garlic powder to taste 1-1/2 t. lemon juice
Blenderize all ingredients until satiny.
Tabouli Salad
1 C dry Bulgur wheat 3 C hot water
1/3 C. lemon juice 1/2 C finely chopped fresh
3/4 C chopped cucumber parsley
2 chopped tomatoes 1/2 C sliced green onions
Combine first 3 ingredients. Let sit 30 minutes. Add all ingre-
dients except tomatoes. Chill well. Add tomatoes.
Variation: Add 1/2 C chopped green pepper or 1 C cooked garbanzos.
Garbanzo Filling
2-15 oz. cans garbanzos (or 3 C. 1/4 C. garbanzo liquid
cooked) drained, reserve juice 5 t. lemon juice
1/4 t. salt 1/16 t. garlic powder or to taste
Mash garbanzos in liquid. Add seasonings.
Walnut Potato Loaf
4 C walnuts 4 medium potatoes
4 C bread crumbs 4 onions
4 T. parsley 2 eggs (or 2 cups of water)
Tomato sauce
Grind potatoes and onions. Add bread crumbs and eggs (or water).
Press into pan. Spread tomato sauce on top. Bake for one hour
at 350.
HAYSTACKS
3 cups dry pinto beans 3/4 tsp garlic powder
7 cups water for cooking 1 Tbs onion powder
2 1/4 tsp salt 3/4 tsp cumin
(or to taste)
Soak beans overnight in a generous amount of water. Next morning,
rinse and drain beans. Put into pot and add 7 cups of water. Bring
to boil, reduce heat, cover and simmer until beans are tender. May
need to add more water. When beans are tender, add remaining ingredients
and stir together well. Simmer several more minutes to blend flavors.
May serve whole or make into refried beans by mashing the beans, place
into oiled 8"x 8" baking dish. Bake at 350F. for 20-30 minutes.
To serve: Place corn chips or croutons on plate. Spoon beans on top.
Then layer with the following: shredded lettuce, chopped tomatoes, finely
diced onions, chopped black olives and Pimento
Cheese Sauce. Delicious! YIELD: 6 cups mashed or whole beans
BETTER BURGERS
Combine and bring to boil:
1 cup water 1 onion, chopped
3 Tbs liquid aminos or 1 clove garlic, chopped
soy sauce
Add to boiling mixture:
1 1/3 cup rolled oats 1/8 tsp marjoram
1/4 cup chopped walnuts 1/8 tsp thyme
1/2 tsp salt 1/4 tsp sage
Let set for 10 minutes. Drop on sprayed cookie sheet (1/4 cup per
burger). Flatten and bake at 350ø for 25 minutes, then turn and
bake for 15 minutes more.
OPTION: These can be baked nicely on both sides at once in the waffle
iron, using the flat grill side. Bake for approximately 10-15 minutes.
YIELD: Approximately 12 burgers
HARVEST NUT ROAST
1 1/2 cups chopped onions 1 1/2 tsp salt
3 Tbs water 2 cups soy milk
2 Tbs olive oil 1 1/4 tsp basil
2 1/2 finely chopped celery 1/2 tsp sage or 1 1/4
3/4 cup chopped walnuts tsp thyme
3/4 cup ground pecans or 3 cups whole grain bread
sunflower seeds crumbs
Saute onions in water & oil until clear. Put into bowl and add remaining
ingredients, omitting bread crumbs. Stir together well. Fold in bread
crumbs. Pour into oiled 8"x 8" baking dish. Bake at 350F. for 60 minutes.
To prevent overbrowning on top, may need to cover with foil near end of
baking. Delicious served with Country Style Gravy.
YIELD: 6 cups or 8"x 8" dish or medium loaf pan
SHEPHERD'S POT PIE
Make one recipe of Harvest Nut Roast. Do not bake but spread evenly into
oiled 9"x 13" baking dish. Make one recipe of Early morning Potatoe Pancakes,
doubling milk and olive oil. Instead of forming into patties, spread on top
of nut roast. Cover with 1/2 cup Tofu Mayonaise. May make a design on top
with a knife. Sprinkle with paprika (optional). Bake at 350F. for 60 minutes
until mashed potatoes are golden. YIELD: 9"x 13" baking dish
NOTE: For those who like mashed potatoes, make a double recipe of Early Morning
Potatoe Pancakes.
TOFU LOAF
Mix together in bowl:
1 lb tofu, crumbled 1 tsp salt
1/2 cup oatmeal 1 tsp poultry seasoning
1/2 cup wheat germ or 1/2 tsp basil & 1/2
2 Tbs onion powder tsp oregano
1 1/2 Tbs parsley, chopped 1/2 tsp garlic powder
1/2 cup ketchup
Press the mix above into an oiled loaf pan, top with 1/4 cup ketchup and bake at
350F. for about 30 minutes. Let it cool for about 10 minutes before slicing.
This makes good sandwiches cold or refried.
CHILI
2 cups dry kidney beans 1 Tbs paprika
(4 cups cooked) 1 1/2 tsp onion powder
2 minced garlic cloves 3/4 tsp basil
1/2 cup chopped onions 1/2 tsp garlic powder
1 cup chopped green peppers 2 tsp salt
2 Tbs olive oil or water 1 1/2 tsp honey
3 cups canned tomatoes with juice 1 cup tomato paste
1 Tbs cumin
Soak beans overnight in a generous amount of water. Next day rinse
and drain. Put into pot and cover with fresh water about two inches
above beans. Bring to a boil. Reduce heat. Cover and simmer until
tender. In another pot, saute next three ingredients in olive oil.
Add canned tomatoes squashing with hands. Then add remaining
ingredients and stir together well. When beans are tender, stir
into tomato mixture. Simmer 45-60 minutes to blend flavors.
YIELD: 8 cups
NOTE: when using tomatoes canned in puree, use 1 cup of puree in place
of paste.
ZUCCHINI-SPINACH LASAGNE
1 recipe Pimento Cheese Sauce 16 oz stewed tomatoes
9 lasagne noodles (including juice)
1 cup chopped onion 8 oz tomato sauce
1/2 cup chopped green pepper 1 tsp salt
1 cup cooked spinach 1/4 tsp basil
2 medium zucchini, sliced raw 1/4 tsp oregano
Cook noodles as directed on package. Steam onion and green pepper
until tender. Add zucchini, tomatoes, tomato sauce, salt, basil,
and oregano and simmer slowly for 20 minutes. Drain and rinse noodles.
Alternate layers beginnig with tomato-vegetable mixture followed by noodles, spinach, and cheese sauce.
Bake for 45 minutes at 350F.
Fruit Salad
1-20 oz. can pineapple chunks, drained 2-3 C. peaches, drained
and diced 2 C. whole raspberries, fresh or frozen 6 bananas, sliced
in 1/2 inch chunks
Options: Diced pears, oranges, or raisins
Pineapple Dressing
3 C. pineapple juice 1/4 C. cornstarch
Dissolve cornstarch in pineapple juice in 2 qt. saucepan. Bring
mixture to a boil and continue to boil for 1 minute over medium-
high heat stirring regularly. Chill dressing. Fold chilled
dressing into fruit.
Avocado Dressing
1-1/4 avocados 1 C. cottage cheese
2-1/2 C. buttermilk 1/2 t. salt
1/2 t. lemon juice
Blenderize all ingredients until satiny smooth. Serve with green
salad.
Variation: Add a dash of cumin and garlic powder.
Fruit Kabobs
Kabob sticks Cantaloupe
Honeydew melon Strawberries
Any other fruit
Cut fruit into 1 inch pieces and place on the sticks in the same order.
Fruit Tabuli
2 C bulgur wheat 1 cantaloupe cut in small pieces
4 ripe bananas cut in small pieces
Mix and chill.
Beet Salad
4 fresh diced beets 1/4 C fresh parsley
1 C diced celery 1 C diced carrot
Cucumber Salad
3 seeded diced cucumbers Juice of one lemon
1/3 C diced red onion 3/4 C olive oil
2 t. crushed garlic 2 diced tomatoes
Pea Salad
1 bag fresh frozen peas 1 red pepper, diced
1/2 onion 1 block tofu blended with 1/2 C milk
Pour tofu and milk on veggies.
Summer Fruit Salad
3 fresh peaches sliced 1 C watermelon balls
1 medium cantaloupe, cubed 1 C fresh blueberries
1/2 of 6 oz. can frozen orange juice concentrate
Toss fruits together gently. Add orange juice concentrate, undiluted.
Serve well chilled.
Variations: Use strawberries, raspberries, honeydew melon, or other
fresh fruit (or frozen fruit). Avoid fruits preserved in a heavy sugar
syrup.
GUACAMOLE
2 cups mashed avocado
(approx. 2 medium)
1 tsp garlic powder
1 1/2 tsp onion powder
1 tsp salt
1 1/2 Tbs lemon juice
3/4 cup finely chopped tomatoes
Scoop out avocadoes into bowl and mash well. Add remaining ingredients
and mix together. Chill. Makes a delicious dip for raw vegetables or
a spread on bread. Add water to desired consistency for salad dressing.
YIELD: 2 3/4 cups
TOFU MAYONAISE
1 cup crumbled tofu (firm) 1/8 tsp garlic powder
1/3 cup water 1/4 cup soy, corn, or
1/2 tsp salt safflower oil
1 1/2 tsp onion powder 1 tsp lemon juice
Rinse, drain, crumble and measure tofu. Put into blender and add remaining
ingredients. Blend on high for one minute until creamy. Keep refrigerated.
Will last 3-4 days. YIELD: 1 1/4 cup
THOUSAND ISLAND DRESSING
1 cup Tofu Mayonaise 1 Tbs finely chopped
1/3 cup ketchup onions or scallions
2 Tbs finely chopped black olives 2 tsp finely chopped
1 Tbs finely chopped green pepper parsely
1/2 tsp onion powder 1/8 tsp garlic powder
Put all ingredients into bowl and stir together. YIELD: 1 1/3 cup
SAVORY BOUQUET
1 cup water 1/2 tsp garlic powder
1/2 cup sunflower seeds 1/8 tsp thyme
1/2 tsp salt 1 tsp basil
1/2 tsp onion powder 2 Tbs lemon juice
Blend all ingredients on high 1-2 minutes until creamy. A light and
tasty dressing. May add a few black olives.
PIMENTO CHEESE SAUCE
1 cup water 1 1/4 tsp salt
3/4 cup cashew pieces or tahini 2 tsp onion powder
2 Tbs sesame seeds or 1 Tbs tahini 1/4 tsp garlic powder
(omit when using tahini) 1/2 cup pimentos
3 Tbs yeast flakes 2 Tbs lemon juice
Blend all ingredients on high 1-2 minutes until creamy. Very
versatile cheese sauce. Use as dressing for salad or steamed
vegetables, with pasta, potatoes or in lasagne. YIELD: 2 1/4 cups
Varitation: In place of 3/4 c. cashews, use 6 Tbs cashews and 6 Tbs
tahini. Omit sasame seeds. Has a mild cheesy flavor.
Note: When using cashews, may pour into saucepan and cook over meduim-
high, stirring constantly until thickened.
HUMMUS
2 cups cooked garbanzos 1/3-1/2 cup garbanzo
(1 19oz can), drained juice or water
4-6 Tbs. lemon juice 1&1/4 tsp. onion pwdr
1-1/8 tsp salt 4 garlic cloves or 1 tsp
1/2 cup sesame tahini garlic powder
Blend all ingredients on high 1-2 minutes until creamy. A delicious
spread or dip. For a dressing, double the water. YIELD: 2 1/2 cups
COUNTRY STYLE GRAVY
2 cups water 1/4 tsp salt
1/2 cup cashew pieces or whole 2 Tbs oil (omit if using
wheat flour nuts)
1 Tbs onion powder 1 Tbs yeast flakes
1/4 tsp garlic powder 3 Tbs soy sauce
1 Tbs cornstarch
Blend all ingredients on high 2-3 minutes until creamy. Pour into
saucepan and cook on medium-high until thick, stirring constantly.
Serve over entree roasts or loaves, potatoes, or biscuits.
YIELD: 2 1/2 cups
MUSTARD
1/2 cup water 1/2 cup lemon juice
1/4 cup unbleached white flour 1 clove garlic
2 tsp. paprika
1/2 tsp salt
Cook first four items until thick. Return to blender and add 1 clove
garlic and 1/2 cup lemon juice. Whiz until smooth. Store in refrig-
erator up to 2 weeks.
SESAME SPRINKLE
1 c. unhulled sesame seeds 1/2 tsp garlic powder
2 tsp salt 2 tsp onion powder
1 c. yeast flakes 2 Tbs lemon juice
In dry skillet, toast sesame seeds on medium-high stirring constantly
until browned and beginning to crackle (about 5 minutes). Remove
from heat and blend on high until finely ground. Pour into bowl and
add remaining ingredients. Mix together well with hands. Keep
refrigerated. Delicious sprinkled on salads, vegatables or spaghetti.
YIELD: 2 cups
CATSUP
1 Cup tomato paste 2 Tbs. lemon juice
2 tsp. honey garlic or onion as desired
1 tsp. salt
Blend until smooth.
CHEESY SCALLOPED POTATOES
8 cups thinly sliced raw potatoes 3 recipes Pimento Cheese
(1/8" thick) Sauce
4 cups thinly sliced onions
(1/8" thick)
Line bottom of oiled 9"x13" baking dish with 1 cup of cheese
sauce. Then layer the following:
4 cups sliced potatoes
Salt to taste
2 cups sliced onions
3 cups cheese sauce
Repeat procedure ending with 3 cups cheese sauce. Cover and
bake at 400F. for 1 1/2 hours. YIELD: 9"x 13" baking dish
OVEN FRIES
8 cups raw potatoes (about 5 med) 1 tsp salt
1-2 Tbs olive oil 2 tsp onion powder
1/2 tsp garlic powder
Wash & scrub potatoes, leaving on skins. Slice lengthwise into slices
1/4" thick. Cut slices in half lengthwise. Put in bowl and add
remaining ingredients. Mix together well. Spread on oiled cookie
sheet. Bake at 400F. for 40 minutes. Flip and continue baking for 20
minutes more. YIELD: 4 cups oven fries
Salt is the most commonly used seasoning added to vegetables, but it's a good principle of health to limit salt intake to 1/2 teaspoon per day. Here are some suggestions for perking up vegetables without using salt or fat. Lemon juice added to beets or red cabbage while cooking retains the red color. It also perks up other vegetables. A PINCH of herbs deftly chosen can add a happy surprise. Experiment, but start with a small amount. Fresh herbs are best; use three times as much fresh as you would dried. Add herbs about five minutes before serving. When using dried herbs, rub the leaves between your fingers to release the fresh fragrance. Chopped onion, green pepper, parsley, nuts or ground seeds can add interesting touches to vegetables. A single teaspoon of honey to a large pot of greens or beans can enhance the flavor abundantly.
VEGETABLE SEASONING SUGGESTION Beets Tarragon, dill, sweet basil, bay leaf, lemon Broccoli Tarragon, marjoram, oregano Brussels sproutsSweet basil, dill, savory, caraway, thyme Carrots Sweet basil, dill, marjoram, thyme, parsley Cauliflower Rosemary, savory, dill, tarragon Cabbage Caraway, celery seed, savory, tarragon, dill Cucumbers Tarragon, sweet basil, savory Eggplant Sweet basil, thyme, oregano, rosemary, sage Beans (dried) Sweet basil, oregano, dill, savory, mint, cumin, garlic, parsley, bay leaf* Green beans Sweet basil, dill, marjoram, rosemary, thyme, oregano, savory Lima beans Sweet basil, chives, marjoram, savory Onions Oregano, thyme, sweet basil Peas Sweet basil, mint, savory, oregano, dill Potatoes Dill, chives, sweet basil, marjoram, savory, parsley Squash Sweet basil, dill, oregano, savory Spinach Tarragon, thyme, oregano, rosemary Tomatoes Sweet basil, oregano, dill, garlic, savory, parsley, bay leaf Green Salad Sweet basil, parsley, chives, tarragon, lemon, Dressings thyme, dill, marjoram, oregano, rosemary, savory Cole Slaw Dill, marjoram, caraway seed, savory, mint Fruit Salad Mint, rosemary, lemon balm *Remove bay leaf before serving, or use crushed.
Email Address: Creation Ministries