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Vegetarian Recipes
Self-Realization Fellowship©
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BESTEVER
CHEESE‑NUT LOAF (with mushroom
gravy)........................................................................................................
INDIAN CUTLETS...........................................................................................................................................................................
MUSHROOM AND ONION GRAVY............................................................................................................................................
LENTILS, NUTS AND CHEESE
PATTIES...................................................................................................................................
MOCK-SAUSAGE PATTIES..........................................................................................................................................................
NUT PATTIES..................................................................................................................................................................................
BROCCOLI BURGERS.....................................................................................................................................................................
MUSHROOM-NUT BURGERS.......................................................................................................................................................
MUSHROOM BURGERS,................................................................................................................................................................
SOYBEAN BURGERS......................................................................................................................................................................
EGGPLANT WITH CHEESE...........................................................................................................................................................
EGGPLANT CASSEROLE...............................................................................................................................................................
EGGPLANT LASAGNA..................................................................................................................................................................
EGGPLANT PIZZA..........................................................................................................................................................................
MUSHROOM-NUT CASSEROLE..................................................................................................................................................
ZUCCHINI CASSEROLE.................................................................................................................................................................
ZUCCHINI CHEESE CASSEROLE.................................................................................................................................................
ZUCCHINI BAKE.............................................................................................................................................................................
ZUCCHINI SCALLOP......................................................................................................................................................................
EGG FOO YUNG................................................................................................................................................................................
CELERY AU GRATIN WITH BISCUITS......................................................................................................................................
LINKS AND RICE.............................................................................................................................................................................
APPLE-NUT CURRY........................................................................................................................................................................
MOCK-CHICKEN CURRY..............................................................................................................................................................
MOCK-CHICKEN RAREBIT..........................................................................................................................................................
COTTAGE CHEESE SOUFFLE.......................................................................................................................................................
YOGURT ENCHILADAS...............................................................................................................................................................
SOUR CREAM ENCHILADAS....................................................................................................................................................
TAMALE PIE..................................................................................................................................................................................
MEXICAN GARBANZO BEANS................................................................................................................................................
COTTAGE CHEESE QUICHE.......................................................................................................................................................
VEGETABLE POT POURRI...........................................................................................................................................................
BAKED VEGETARIAN BEANS...................................................................................................................................................
POTATOES STROGANOFF.........................................................................................................................................................
EGGS ROYALE................................................................................................................................................................................
HELEN’S EGG DISH.......................................................................................................................................................................
FONDUE..........................................................................................................................................................................................
VEGETABLE DIP............................................................................................................................................................................
SOUR CREAM SUBSTITUTE......................................................................................................................................................
STIR-FRY VEGETABLES WITH TOFU
(BEAN CURD)...........................................................................................................
TOFU-VEGETABLE SALAD........................................................................................................................................................
TOFU WITH FRUIT.......................................................................................................................................................................
JELLIED TOFU SALAD................................................................................................................................................................
OTHER TOFU SUGGESTIONS.....................................................................................................................................................
MAIN DISH CURRIED SPINACH SALAD................................................................................................................................
CABBAGE SALAD........................................................................................................................................................................
KIDNEY BEAN SALAD................................................................................................................................................................
BEET SALAD..................................................................................................................................................................................
BEET SALAD II..............................................................................................................................................................................
SOY SALAD....................................................................................................................................................................................
MINESTRONE................................................................................................................................................................................
POTATO SOUP SUPREME..........................................................................................................................................................
CHEESE SOUP WITH VEGA LINKS...........................................................................................................................................
HEARTY BEAN SOUP..................................................................................................................................................................
MEXICAN SOUP............................................................................................................................................................................
OPEN-FACED SANDWICH.........................................................................................................................................................
RYE BREAD SNACK.....................................................................................................................................................................
BANANA NUT MUFFINS...........................................................................................................................................................
COTTAGE CHEESE MUFFINS....................................................................................................................................................
SESAME CREPES...........................................................................................................................................................................
COTTAGE PANCAKES................................................................................................................................................................
SCRAPPLE.......................................................................................................................................................................................
UNCOOKED CEREAL CRUNCH.................................................................................................................................................
HALWA...........................................................................................................................................................................................
COTTAGE CUSTARD...................................................................................................................................................................
PEANUT COOKIES........................................................................................................................................................................
CAROB CHEWYS..........................................................................................................................................................................
CAROB NUT CAKE.......................................................................................................................................................................
CAROB CANDY.............................................................................................................................................................................
E-Z CAROB CANDY......................................................................................................................................................................
4 eggs, beaten
9 oz. cheddar cheese (3 c.)grated
1/2 c. rolled oats
1 onion, chopped fine
Seasoning to taste (1/4-1/2 t. salt)
Mushroom gravy (below)
¾ c. fresh mushrooms, chopped fine
1 1/2 c. walnuts, chopped fine
1.5 c. cooked brown rice
Mix all ingredients together except mushroom gravy. Place in
greased loaf pan. Bake in moderate oven (3500) for 50 minutes. Remove from oven
and let stand 10 minutes. Loosen edges and turn onto serving plate. Cut into
slices and serve with mushroom gravy. Makes approximately 8 servings.
MUSHROOM GRAVY: Brown 1 1/2 c. fresh chopped mushrooms in 3
T. margarine. Add 3 T. flour and blend. Slowly add 2 c. milk, 1/4 t. salt and
dash of nutmeg. Cook until thick.
1 c. walnuts, coarsely ground or chopped
2 c. cottage cheese
1/2 c. onions, minced
4 eggs, beaten
1 c. dried bread crumbs (fine)
¾-1 t. salt
1 t. sage
2 T. flour
2.5-3 c. mushroom gravy (can use 2 cans mushroom gravy)
Mix all ingredients together except mushroom gravy.
Drop mixture from spoon into oiled skillet, forming patties. Cook slowly over
medium-low heat, browning on both sides. Place in casserole dish and add
mushroom gravy (see below). Cover dish and bake in oven at 300 F for 30
minutes. Makes 11 patties.
4 T. oil or margarine
4 T. flour
2 T. onion, chopped
Salt and pepper
1.5 c. fresh or canned mushrooms, finely chopped
3 c. milk
Kitchen Bouquet, opt.
Sauté onions and mushrooms in oil. Slowly add flour and
seasoning. Gradually stir in milk. Add Kitchen Bouquet if desired.
1 c. nuts, ground (walnuts, etc.)
1 c. onions, chopped
1 c. sunflower seeds, ground
1 c. cottage cheese
1 c. cooked rice
1 c. cooked lentils, drained
1/2 t. sea salt
Mix all ingredients together and form into patties. Fry in a
little oil; top with cheese. Makes approximately 10 patties. Can also be made
into a loaf.
2 c. cooked millet
2 eggs
1 T. oil
3 T. wheat germ
1/4 c. hulled sesame seeds, ground or other nuts
Cook millet uncovered using about 1 1/2 c. water and 1/2 c.
plus 1 T. of uncooked millet. Bring to a boil and cook for 5 minutes. Cover
with lid and turn off heat. Let stand without removing lid for about 20-25
minutes. Cool. Then add the rest of ingredients. Form into patties and brown in
oiled skillet. Makes about 8 cakes. Good served with fried apples or honey.
1 c. oatmeal, cooked thickly and cooled
1 T. flour
1 T. sesame seeds
2 T. oil
1 c. walnuts, ground
2 T. onion, chopped fine
1 t. sage
1/4 c. bread crumbs
Salt to taste
2 eggs, slightly beaten
Saute onion in oil until soft, add to oatmeal, mix well.
Stir in balance of ingredients. Put a little margarine in skillet. Drop mixture
from spoon, forming patties. Sauté slowly. Brown on both sides. Serves 4. Good
served with stewed or fried apples.
2 eggs
1/3 c. broccoli, chopped fine
4 mushrooms, sliced thin
2 T. wheat germ
1 T. brewer's yeast
Salt & pepper to taste
2 T. ground nuts (cashews, almonds, Brazil or
sunflower seeds)
1 T. onion, chopped (scallion or Spanish)
Flour to thicken, if necessary
Beat eggs, add all other ingredients except flour, and mix.
Add flour, if necessary, to get proper consistency. Fry in butter or oil. Makes
4 patties.
2 eggs
1/3 c. ground nuts (almonds cashews, sunflower seeds, or
Brazil nuts)
6 mushrooms, minced
Salt & pepper to taste
2 T. wheat germ
1 T. brewer's yeast
1 T. onion, chopped (scallion or Spanish)
Flour to thicken, if necessary
Beat eggs, add all other ingredients except flour and mix.
Add flour, if necessary, to get proper consistency. Fry in butter or oil. makes
4 patties.
2 c. grated mushrooms
2 eggs, beaten
1 c. grated cheddar cheese
1/2 c. cottage cheese
1 - 2 T. green pepper, grated
2 green onions, chopped
1/2 c. sesame seeds (opt.)
2 c. wheat germ
1 t. salt
1 t. Spike (seasoned salt)
1/4 t. cumin
1/2 t. oregano
1/2 t. chili powder (opt.)
Mix all ingredients together and form into patties. Roll in
sesame seed, if desired. Sauté over low heat in margarine until brown on both
sides.
1/3 green pepper, chopped fine
2 cloves garlic, minced
1 small onion, chopped
2 T. parsley, chopped
1 green chili pepper, chopped (or 1 sm. can Ortega brand
green chili peppers), opt.
2 T. oil or margarine
1/3 c. garbanzo beans
1/3 c. soybeans
3 T. (heaping) wheat germ
1 egg
3/4 t. salt
1/4 t. each cumin, turmeric, basil & marjoram
Cook together garbanzo beans and soybeans until tender. and
add to the first 5 ingredients which have been sauteed in the oil or margarine.
To this add remainder of ingredients. Mix and make into patties. Brown in hot
oil on both sides. Good served with yogurt and sprouts, or put on a hamburger
bun and add a slice of cheese. Makes 4 patties.
1 unpeeled eggplant, sliced thin
3 T. margarine
Medium sharp cheddar cheese
1 egg
2 T. milk
Make a batter of egg and milk. Heat margarine in heavy
skillet, add eggplant which has been dipped in batter. When eggplant is browned
on both sides, salt to taste and add 1 slice cheese to each slice of eggplant.
Cover and cook for a minute or two until cheese is melted.
1 1g. eggplant, peeled & cubed
1 1/2 c. whole wheat bread crumb
1 T. dried minced onion
3/4 t. garlic salt
2 t. sage
2 eggs, well beaten
1 1/2 c. cheddar cheese, grated
1 c. milk
2 T. wheat germ
Cook eggplant in salted water until tender. Drain and mix
well with balance of ingredients. Pour into greased 1 1/2‑2 quart
casserole and dot with margarine. Bake at 350' for 45 minutes. Serves 4-5.
1 1g. eggplant, peeled, sliced and steamed until tender
2 T. olive oil
3 cloves garlic, minced
2 ribs celery, minced
2 sprigs minced parsley
6 sliced mushrooms
Salt to taste
2 c. tomato sauce
2 eggs, beaten
1 1/4 c. cottage cheese
1/3 pkg. grated jack cheese (1 1/2 cups)
1/2 c. grated Parmesan cheese
1 t. each sweet basil and oregano
Sauté vegetables in oil. Add spices and tomato sauce. Simmer
on low heat for 1/2 hour. Layer sauce, vegetables, and cheese mixture (combine
cheeses and eggs) in baking dish (end layering with cheese mixture). Bake
uncovered in 8 x 8-inch baking dish at 325 degrees F for 1 - 1 1/4 hours.
1 eggplant
1 can Contadina Pizza Sauce
Jack cheese) grated
Slice and peel eggplant. Oil both sides of eggplant and
place in pan under broiler; brown lightly on both sides. Pour pizza sauce over
eggplant slices and sprinkle jack cheese over all. Bake at 375 degrees F until
lightly browned.
1/2 lb. mushrooms, quartered
1 green pepper, chopped
1 medium onion, chopped
1/4 c. raisins
1 egg
1/4 c. sesame seeds
2 c. herb seasoned stuffing mix
1/2 c. jack cheese
1/2 c. longhorn cheese
1/2 c. nuts (pecans or almonds)
Mix the above ingredients together and put in a casserole.
Bake 30 minutes at 375 degrees. Pour sauce over (recipe follows) and bake 30
minutes more.
SAUCE:
1 vegetable bouillon cube
1/2 c. hot water
2 T. lemon juice
1 T. natural or raw sugar
Mix together and add to above. Serves 4.
4 c. cooked zucchini (preferably steamed)
2 c. thick white sauce (see below)
8 oz. grated sharp cheddar cheese
Salt to taste
Dash of nutmeg
½-1 t. onion powder, opt.
Dash of ground pepper, opt.
Few drops Worcestershire sauce, opt.
1 c. whole wheat bread crumbs
1/2 c. grated Parmesan cheese
WHITE SAUCE: In heavy pan melt 3 oz. butter or soft
margarine. Add and stir until blended: 1/2 c. whole wheat flour. Add gradually
while stirring continuously: 2 c. whole milk.
Cook sauce slowly over low fire until thickened. Add grated
cheese, salt, nutmeg, and, if desired, onion powder, pepper and Worcestershire
sauce. Place zucchini in shallow baking dish, spread sauce over it. Top with
bread crumbs and Parmesan cheese. Bake at 3500 for about 1/2 hour or until well
heated and slightly browned.
1 lb. zucchini, sliced
1 T. oil
1/4 c. onion, chopped
1 1/2 c. brown rice, cooked and seasoned
2 c. dry cottage cheese
½ can cream of mushroom soup
1/4 c. water
Jack cheese, shredded
Salt and pepper to taste
Parboil zucchini in salted water. Drain well. Sauté onion in
oil until limp. Toss zucchini, onion, rice and cottage cheese together. Moisten
with the mushroom soup which has been thinned with the water. Check seasoning;
add more if necessary. Place in buttered casserole, top with jack cheese. Bake
at 350* for 30 minutes. Serves 6.
"The rains of God's mercy cannot gather on mountaintops
of pride, but flow easily into valleys of humbleness."
4 med. zucchini, sliced
1 onion, chopped
2 T. margarine
1 tomato, chopped
1/2 t. poultry seasoning
1/2 c. bread crumbs (whole wheat)
1 t. salt
Dash of pepper
1 1/4 c. sharp cheese, shredded
Parboil zucchini for 5 min. in salted water. Saute onion in
margarine until golden. Combine all ingredients, saving 2 T. of bread crumbs
and 1/4 c. cheese. Put in casserole and sprinkle reserved bread crumbs and
cheese on top. Bake at 3500 for 20 minutes.
2 lb. zucchini
2 T. onion, chopped
1/2 green pepper, chopped
1/4 c. milk
1/2 c. mayonnaise
1/4
c. bread crumbs
1
c. grated cheese
Little
Links, opt.
Salt
Slice squash and cook with onion and pepper in a little
salted water. When tender, drain well and place in casserole. Mix mayonnaise
with milk; add 3/4 c. cheese and bread crumbs. Heat over low temperature until
cheese is almost melted. Pour over squash, sprinkle with balance of cheese. If
more protein is desired, place a few Little Links on top. Bake at 350* until
cheese is melted, about 15 or 20 minutes.
1 c. onion, chopped fine
1 c. bean sprouts
1 green pepper, chopped fine
1 c. mushrooms, chopped fine, opt.
3 T. oil
3 eggs
1/2 t. salt
Beat all together thoroughly. Drop large spoonfuls onto a
hot oiled grill and saute slowly until light brown on both sides. Serve with
soy sauce. Makes about 6 cakes.
1 bunch of celery
1/2 c. onion, chopped
1 c. raw carrots, diced
3 T. margarine
3 T. flour
1 1/2 c. milk (may use 1/2 c. vegetable water for part of
milk)
1 c. grated cheese
2 T. pimento, chopped
1/2 c. slivered almonds
1/2 t. basil
Salt and pepper
1 tube prepared buttermilk biscuits
Chop celery into ½ inch slices, add onion and carrots. Boil
20-25 minutes in small amount of slightly salted water. Drain. Make cream sauce
of margarine, flour and milk. Add cheese. Stir in cooked vegetables, pimentos,
basil and almonds. Taste for seasoning. Turn into 2-quart casserole and top
with biscuits. Sprinkle a little cheese over biscuits. Bake at 350* without lid
for about 20 minutes are until biscuits are golden brown. Serves 5.
1 onion, chopped
1 sm. green pepper, cut in pieces
3 T. oil
1 1/2 c. brown rice
1 can Loma Linda Little Links (cut in ½-inch pieces)
1 T. chicken-style seasoning
2 tomatoes, cut in pieces
3 c. water
1 t. turmeric
1 t. salt
1 T. oregano
Sauté onions and pepper until onions are limp but not brown.
Add rice, stir and fry for 5 minutes. Add remainder of ingredients. Bring to a
boil, cover and turn to a very low heat. Cook for 60-65 minutes or until liquid
has almost disappeared. Serves 6-8.
"The diamond and the charcoal lying
side by side equally receive the sun's rays; but until the charcoal becomes a
diamond, white and clear, it cannot reflect the sunlight."
‑‑ Paramahansa Yogananda
1/4 c. margarine
1 stalk celery, thinly sliced
3 apples, peeled and diced
1/2 c. onion) chopped fine
1 T. curry powder
1/4 t. salt
2 T. flour
1 1/2 c. chicken broth made with 2 cubes chicken-flavored
bouillon
1/4 c. sunflower seeds
1/2 c. slivered or whole almonds
1 T. lemon juice
Melt margarine in skillet. Add celery, apples and onions and
sauté until soft. Add curry, salt, and 2 T. flour. Stir in well. Add chicken
broth. Cook and stir until thickened. Cover and let simmer for 25 minutes. Add
lemon juice, sunflower seeds and almonds. Heat thoroughly and serve over rice.
Serves 4.
6-7 T. oil
1 T. curry powder
1 t. turmeric
4-5 cloves garlic
2 large onions, chopped
1 can Worthington's cubed chicken, incl. juice
1 can green pea soup, plus 3/4 can water
1 can green beans, drained
2 T. vinegar
Heat and stir first three ingredients until pungent, then
add garlic and onions. Cook until onions are limp; add chicken, pea soup with
water, beans and vinegar. Bring to boil then simmer for 20 minutes, stirring
frequently. This to be served over rice; sprinkle with peanuts, coconut, and
sliced bananas. Serve with chutney. Sliced tomatoes, relishes, and a green
salad round out the meal.
2 T. margarine or oil
2 T. flour
½ can or 1 c. Worthington's Soyameat diced, chicken style
1 c. milk
1 c. grated sharp cheddar cheese
2 hard-boiled eggs, sliced
Melt margarine. Stir in flour and add milk.When thick add
cheese. Melt. Add Soyameat and eggs. Serve on toast. Serves 4.
2 T. oil
3 T. finely chopped onion
2 T. flour
1/2 t. salt
1 c. milk
1 1/4 c. cottage cheese
3 eggs, separated
2 T. wheat germ
Saute onion in oil until limp. Add flour and salt. Slowly
stir in milk and cook over medium heat until thickened. Cool and add cheese.
Beat yolks of eggs with fork and add slowly to mixture. Fold in egg whites
which have been beaten until stiff (forming peaks). Put into greased casserole.
Bake in pre-heated 350' oven for 35 minutes or until light brown and mixture
does not adhere to knife.
1 dozen tortillas
Grated cheddar cheese
ENCHILADA FILLING ‑ Combine the following:
3 c. yogurt (drain in 2 thicknesses of cheesecloth) OR 2 c. sour cream
1 c. chopped green onions
1/2 t. cumin
1/4 c. mushrooms, chopped
1/4 c. olives, chopped or sliced
1/4 c. bean sprouts
3 T. cooking oil
2 T. whole wheat flour
2 cloves garlic, mashed
1 can tomato sauce (15 oz.)
1 c. hot vegetable stock
1 T. chili powder
.25 - .5 lb. jack cheese
Pinch of cumin
Salt to taste
Brown flour in hot oil. Add garlic, tomato sauce and
vegetable stock. Add chili powder, cumin and salt. Add jack cheese and stir
until melted. Cook about 20 minutes. Fill each tortilla with enchilada filling
and a small amount of cheddar cheese. Roll each and place side by side in a
baking pan. Pour sauce over and bake at 375* for 20 minutes. Remove from oven
and put a small amount of grated cheddar cheese on top. Return to oven and bake
5 minutes more.
*****************
"By attunement with Thee may we bring
our hearts' fragmentary melodies to divine completion."
- Paramahansa Yogananda
1 1/2 c. sour cream
9-12 corn tortillas
1 c. cottage cheese
6 T. butter or margarine
1/2 t. onion salt
1/2 lb. jack cheese, cut in strips
1/8 t. pepper
1/2 of 7-oz. can green chili peppers
1/4 lb. cheddar cheese, cut in strips
Mix sour cream, cottage cheese, onion salt and pepper.
Remove seeds from peppers and cut in strips. Sauté tortillas in butter until
they start to brown but are still limp. Spread tortillas with sour cream
mixture. Put several strips of jack and cheddar cheese and chili peppers on the
sour cream and roll up. Place rolled tortillas close together in shallow 9 x
13-inch pan. Spoon remaining sour cream mixture over tortillas. Garnish with
remaining peppers and cheese. Bake at 3501 for 30 minutes. Then set under
broiler to brown. Serves 4-6.
3/4 c. soybeans, cooked tender and mashed or ground
fine
1/3 c plus 2 T. corn
meal
1 Pkg. Schilling Taco Seasoning Mix
1 egg
1/3 c. water
1-12. oz can whole kernel corn
1-8 oz. can tomato sauce
1 c. shredded cheddar or. jack cheese
1 T. margarine or oil
1 med. green chili, diced
1/2 med. green pepper, diced
3 cloves garlic, minced
1 med. onion, diced
Saute the last 4 vegetables in the margarine or oil. Combine
mashed beans, 1/3 c. cornmeal, 3 T. seasoning mix, egg, water, and 1/2 of
sauteed vegetables. Mix well. Press in 9-inch pie plate greased with margarine.
Bake 12 minutes at 350*. Combine remaining sauteed mixture and balance of
seasoning mix, 2 T. left-over cornmeal, tomato sauce, corn and half of cheese.
Pour into partially baked shell. Sprinkle with remaining cheese. Continue
baking about 30 minutes. Let stand 5 minutes before serving. Makes 6-8
servings.
1 c. cooked garbanzo beans
2 T. oil
1/2 c. onion, chopped
1 c. canned tomatoes
1/2 green pepper, chopped
Salt to taste
Bay leaf
Saute onion and pepper in oil until onions are limp. Add bay
leaf, tomatoes and beans. Season to taste. simmer 10‑15 min. until fairly
dry. Serves 4.
1 c. fine Saltine cracker crumbs
1/4 c. melted margarine
4 eggs
2 c. cottage cheese
1/4 c. Bacos
1 t. thyme
Parmesan cheese
Combine cracker crumbs and margarine. Press into bottom and
sides of a 9‑inch pie pan. Bake 5‑10 minutes at 350' until slightly
brown. Remove from oven and cool. Combine eggs, cottage cheese, Bacos, thyme
and pour into pie shell. Sprinkle with Parmesan cheese. Bake at 3500 about 45
minutes or until knife comes out clean when inserted. (Can use unbaked 9-inch
pie shell instead of cracker crumb shell.)
2 lbs. zucchini, sliced
1 eggplant cut in ½-inch slices
2 stalks celery, cut in ½ inch pieces
1 bell pepper, cut in strips
1 onion, chopped
4 med. tomatoes, diced
4 bay leaves
2 c. sharp cheese, grated
2 T. butter
1 t. garlic powder
Parboil zucchini, eggplant)
celery and pepper in salted water for 10 minutes. Drain. Place in large flat
baking dish. Add onion, tomato, bay leaves and cheese. Dot with butter and
sprinkle with garlic powder, herbs; salt and pepper if needed. Top with
Parmesan cheese. Bake at 350* for about 35 minutes or until tender and cheese is
melted. Serves 6-8.
1 med. onion, chopped and sauteed in oil or butter
Add: 1/4 c. ketchup
1 t. mustard
1 T. molasses or dark Karo
1 can vegetarian beans (Heinz in tomato sauce)
Loma Linda Little Links
Pour in baking dish. Arrange Little Links in beans. Bake in
350' oven for 40‑45 minutes.
6 med. potatoes, thinly sliced
1/2 med. onion, diced
1 c. milk
2 T. flour
1 c. sour cream
1 c. cheddar cheese, grated
1 pkg. stroganoff mix (1 1/4 oz.)
2 T. butter
Layer half of the potatoes in a greased casserole dish;
spread sour cream over potatoes; add stroganoff mix evenly over sour cream,
Next spread onion over mixture and sprinkle flour over top. Spread half of the
grated cheese over flour; add salt and pepper to taste. Top with remaining
potatoes; dab butter on top; add milk and season again with salt and pepper.
Bake in 3751 oven for 1 hour. Spread remainder of cheese on top and bake for
another 30 minutes. Serves 6.
1 onion, chopped
2 T. margarine
1 c. cooked tomatoes (or fresh chopped)
1/2 t. savory or other herb such as thyme, sage, etc.
4 eggs
1/4 c. milk
Saute onion in margarine until golden. Add tomatoes and
herbs. Cook until juice is eliminated. Beat eggs and milk together and add to
tomato mixture. Salt and pepper to taste and scramble over medium heat. (Good
served on toast. If accompanied by green salad and relishes it makes a nice
light meal.)
"A sin is anything that keeps man oblivious of God.
‑‑
Paramahansa Yogananda
6 med.
tomatoes, chopped
1
c. onion, chopped
6
eggs, well beaten
3
T. safflower or olive
1
1/2 c. grated cheese
1
t. Vege-Sal salt
Herbs
can be used
Put oil,
onion and tomatoes in double boiler; bring to a boil. Add grated cheese and
melt, then add well-beaten eggs and seasoning. Scramble together and serve
plain or on hot buttered rye or whole grain toast. Serves 4.
1 sm. can
green chilis, diced
1 can
cheddar cheese soup
2 c.
grated Swiss cheese
1
clove garlic, minced
A little butter
Saute garlic
in butter. Add chilis and carefully stir in cheddar cheese soup and Swiss
cheese. Heat on low until cheese is melted.
2
c. cottage cheese
1
scant cup mayonnaise
2
T. onion, chopped
2
T. Bacos Bits
1
T. basil
2
t. dill weed or seed
2
t. seasoned salt or, herb
salt
Stir
together; chill 24 hours. Serve with raw cauliflower, cucumber, squash, cherry
tomatoes, carrots, celery, mushrooms.
3
T. milk
2
t. lemon juice
1
c. cottage cheese
Dash
of salt
Put
ingredients in blender and blend on low speed until smooth. If blender labors,
stop and stir ingredients with wooden spoon. Turn blender on again. Repeat, if
necessary, until mixture is smooth. Good served in crepes, with fruit, or over
cucumbers, stewed fruit, etc.
Heat a small amount of oil in a heavy skillet. When
hot, add vegetables which have been diced, sliced, or shredded. Stir constantly
for a short time. Add a few tablespoons of water, cover and braise for a few
minutes or until vegetables are done but still crunchy. The smaller the
vegetables are cut the quicker they cook. All should be cut about the same
size. Some vegetables require longer cooking time. Start them cooking earlier
so all will be done at the same time. one vegetable alone can be stir-fried or
combined with others. Try green pepper, celery, bean sprouts, onions, and
mushrooms, or try broccoli, onions, celery, carrots, and pepper. Or just
asparagus and mushrooms. Make your own combinations.
After vegetables are cooked, sprinkle with soy sauce.
Saute ½-inch slices of tofu in a little butter until slightly golden. Remove to
plate and sprinkle with soy sauce, or other seasoning. The vegetables may be
served on a platter surrounded by sautéed tofu or served separately.
This is a good way to use odds and ends of vegetables.
6
or more oz. tofu, drained
2
small green onions, chopped and cut into ½-inch cubes
1
t. Worcestershire Sauce
2
tomatoes, diced
1/2
c. cucumber, diced
Add a couple of your favorite herbs such as savory,
marjoram, basil, or thyme. Salt to taste
with plain or seasoned salt and moisten with mayonnaise. Serve on lettuce
leaf. Other choices of vegetables can be
combined with tofu and mayonnaise to make interesting salads.
6
or more oz. tofu, drained and cut into ½-inch cubes 2 c. fruit or combination of fruits cut in
pieces with a little juice. Toss all together and refrigerate for several
hours. Add honey if need be.
L
1 pkg. Eames Kosher Jello
(vegetarian) lemon flavor
2 scant cups stewed tomatoes
1/2 lb. tofu
1 t. paprika
1/2 t. Worcestershire Sauce
2 T. onion, chopped
1/2 c. celery, chopped fine
1/2 c. green pepper, chopped fine
Heat tomatoes to a boil and add jel. When cooled put in
blender and add balance of ingredients except celery and pepper. Blend. Put
into a bowl and add pepper and celery. Pour into oiled mold and refrigerate;
when set turn onto a plate. Garnish with salad greens and serve wtih
mayonnaise.
Try blending tofu in a blender with a little bit of fruit
and juice, add some honey and serve with a dash of cinnamon on top.
Tofu is a versatile, mild‑flavored food containing
protein. It can be included in many dishes. Try your hand at creating new and
interesting ways of using it. when used or eaten along with whole grains, its
protein value is increased. Some grocery stores now carry it in their
refrigeration department.
1 1g. bunch of fresh spinach, torn
1 c. fenugreek
sprouts, opt.
3 hard-boiled eggs,
chopped
2 T. green onions, sliced
1 ripe banana, cut in chunks
3/4 c. peanuts
1 ½ c. slivered pineapple (canned or fresh)DRESSING:
1/4 c. peanut or vegetable oil
1/4 c. white vinegar
1-2 t. sugar or honey to taste
1 1/2 t. curry powder
1 t. dry mustard
Combine dressing ingredients. Shake well and chill. Combine
salad ingredients. Pour dressing over and toss. Serves 2-3 main or 6 side
dishes.
"If you lack Will
power, try to develop 'won't' power."
- Paramahansa Yogananda
1 1/2 c. finely shredded or chopped cabbage
2 t. milk
1/4 t. sugar
1 T. onion, chopped fine
Salt
¼ c peanuts, without skins
Mayonnaise to moisten
Mix together and moisten with the mayonnaise.
1 can kidney beans, drained
1/4 c. celery, chopped
2 T. onion, chopped
3 T. sweet pickles, chopped (or sweet relish)
2 hard-boiled eggs, chopped
Mayonnaise
Mix all together and moisten with the mayonnaise.
1 c. cooked beets, diced
2 boiled eggs, diced
2 T. onion, minced
2 T. sesame seeds, ground
Salt and pepper
Mayonnaise
Mix all together and moisten with mayonnaise. Serves
4-5.
2 c. cooked beets, cubed
3 T. onion
3 T. sweet pickle, chopped
2 oranges, peeled & cubed
1/2 c. walnuts, chopped
2 T. sesame seeds, ground
Salt and pepper to taste
Mayonnaise, to moisten
Mix together and moisten with the mayonnaise.
½ c. cooked & drained soy beans
1 orange, peeled and cubed
¼ c. raisins
1/2‑1 t. lemon juice
Mayonnaise
Mix first 4 ingredients and moisten with mayonnaise.
Serves 4.
1 c. dried baby lima bean
1 onion, chopped
1 stalk celery, chopped
1 clove garlic
1/4 c. oil
1 T. flour
2 med. tomatoes, chopped
1 small can tomato sauce
1 T. sugar
1 c. uncooked noodles
6 c. chicken broth
made from 3 cubes imitation
chicken flavored bouillon (use drained
liquid from beans as part of the 6 cups)
1/2 t. salt
Pepper to taste
Soak beans overnight in water. Next morning drain and cover
with water slightly salted. Cook until tender. Drain and save liquid to make
chicken broth. Saute onion, celery and garlic in oil until limp. Stir in flour.
Add to beans with the 6 cups of broth, tomatoes, tomato sauce, noodles, salt,
pepper and sugar. Simmer 30 minutes. Serve with Parmesan cheese. Makes about 2
1/2 quarts.
1 med. onion, chopped fine
1 green pepper, chopped fine
2 T. oil
3 c. water
4 med. potatoes, cut in small cubes
1 1g. or 2 sm. tomatoes, cubed
1 1/2 t. salt
Pinch of oregano
Pepper
3 T. flour
1- 2 c. sharp cheddar cheese, grated
2 c. milk
In a large pan saute onions and pepper in oil until onions
are limp. Add water, potatoes, tomato, salt, pepper and oregano. Cook about 25
minutes or until tender. Mix flour with a little of the milk to make a smooth
paste, add to soup. Stir until soup thickens, add cheese. When melted, stir in
remainder of milk. Good made the day before serving. Serves 6.
“It is
good to keep a mental diary.
Before you go to bed each night, sit for a short time and review the day. See
what you are becoming. Do you like the trend of your life? If not, change
it."
- Paramahansa Yogananda
1 c. chopped onion
2 stalks celery, chopped
1/2 green pepper, diced
1 carrot, thinly sliced
2 bay leaves
4 T. margarine
2 c. water
1 t. Worcestershire sauce
3 c. milk
1 1/2 c. grated cheddar cheese
2 Worthington's Vega Links
1 T. Bacos Bits (imitation bacon)
Salt to taste
In large pot sauté in margarine the first 5 ingredients.
Stir in flour. Slowly add water and Worcestershire sauce. Simmer 20 min. Add
milk and bring almost to a boil; add cheese and stir until melted. Add Vega
Links and Bacos. Season to taste.
2 c. small white beans
2 medium onions, chopped
2 cloves garlic, minced
1/4 c. oil
2 large potatoes
1 t. oregano
2 c. stewed tomatoes
1 T. honey
2 T. Bacos Bits (imitation bacon)
Soak beans overnight in 2 quarts water. Drain, add 2
quarts water and simmer until beans are tender (approximately 2 hours). Salt
and pepper to taste. Saute onions and garlic in oil until limp. Add to beans
with all other ingredients. Cover and simmer until potatoes are tender (20-25
min.). Check again for seasoning. Makes approximately 2 1/2 quarts.
1 qt. water or vegetable stock
3 c. canned stewed tomatoes (28 oz. can)
2 onions, thinly sliced
2 T. oil
3 cloves garlic, chopped
4 whole cloves
Pinch of oregano
3 T. parsley, chopped
2 green peppers, chopped
1 small can mushrooms or equal amount of fresh ones
1 can Worthington's non-meat balls with gravy
Salt to taste, about 1 1/4 t.
1 T. sugar (opt.)
Boil all ingredients together, except non‑meat balls
with gravy and mushrooms, for 30 minutes. Add mushrooms and non-meat balls with
gravy. Cook 15‑20 minutes more. Test for seasoning.
Toast both sides of bread slices. Cover each with a mixture
of grated cheese and a little prepared mustard and grated onion. Top each with
a slice of tomato. Bake in 400' oven until cheese melts; cut diagonally and
serve. (Can use other relishes on top instead of tomatoes; try cucumbers,
radishes, olives, etc.).
3 T. margarine
1 t. prepared mustard
4 slices cheese, or grated cheese
4 slices rye bread or other bread
Mix margarine and mustard and spread over bread. Top each
slice with a thick layer of grated cheese or a slice of cheese. Stack one slice
of bread on top of the other, making 2 sandwiches. Bake in 400' oven until
cheese bubbles. Cut into thirds and serve. Serves 2.
1 c. white flour
1 c. whole wheat flour
1/2 c. wheat germ
1 T. baking powder
1/2 c. brown sugar
1/2 t. salt
3/4 cube margarine
1 c. walnuts, coarsely chopped
2 eggs
1/3 c. milk
3 ripe bananas
1 t. vanilla
Mix in bowl with pie blender or by rubbing between the
hands, flour, wheat germ, baking powder, sugar, salt and margarine, until
pieces are the size of small peas. Stir in walnuts, set aside. Put balance of
ingredients in blender and blend until bananas are well mixed. Pour this into
flour mixture and stir well. Fill well‑greased 2 1/2‑inch muffin
tins 3/4 full. Bake in 350* preheated oven for about 25 minutes.
"Don't concern yourself
with the faults of others. Use the scouring powder of wisdom to keep the rooms
of your own mind bright and spotless."
‑ Paramahansa Yogananda
Blend in blender:
1/2 c. milk
1 egg
1/2 c. cottage cheese
1/4 t. salt
1 T. honey
2 T. oil
Pour into bowl and add:
2 T. wheat germ
3/4 c. whole wheat flour mixed with
1 1/2 t. baking powder
Grease muffin tins; sprinkle a little cornmeal in
bottom of each tin to prevent sticking. Stir mixture and pour into tins filling
each 2/3 full. Bake at 350* for 20 min. or until muffins are golden brown. Test
with toothpick by inserting pick into muffin. If pick is dry, muffins are done.
Yield: 8 small muffins.
2 eggs
1/4 t. salt
1 c. flour less 2 T.
1 c. milk
1 T. oil
2 T. sesame seed
Put
flour, salt and sesame seed in a bowl; make a hollow in the center. Slowly add
milk, beat thoroughly. Add oil and beaten eggs. Batter should be thin like heavy
cream. Use a 6 or 7‑in. skillet and spatula. Pour a little less than 1/4
cup into hot, slightly oiled 7‑inch pan (use less for 6‑inch pan).
Quickly swirl around until batter makes a thin covering over entire bottom of
pan. Bake for about 1/2 minute or until crepe is slightly brown. Flip with
spatula and bake other side. Crepes should be rather pale so they will be
supple and easily rolled. Butter while hot. Place in center of each a daub of
sour cream or substitute as given in this book (p. 14), or use cottage cheese.
Over this add apple sauce, strawberries or other fruit. Roll and serve. Serves
2, about 10 crepes.
Put in blender and blend until smooth:
2 eggs
1 c. cottage cheese
1/2 c. milk
1/4 t. salt
Pour above into bowl and add:
1/2 c. less 1 T. whole wheat flour
1/2 t. baking powder mixed with
flour.
Mix and bake. Makes 10-12 medium size cakes. Serves 2.
3 c. boiling water
1 t. salt
1 c. cornmeal
1 c. wheat germ
2 T. onion, chopped
1 T. green pepper, chopped
1 c. Vegeburger
Add cornmeal slowly to boiling salted water, stirring
constantly. Add wheat germ then balance of ingredients. Place in top of double
boiler; cook 30-40 minutes or until thick and dry. Put into greased loaf pan
and cool. When cold, remove from pan and slice. Dip in slightly beaten egg,
then roll in crumbs or wheat germ. Saute in hot oil or margarine until brown on
both sides. May be served with honey. Serves 4-6.
4 c. uncooked old fashioned rolled oats
1/2 c. uncooked whole wheat cereal (such as bran, bran
flakes, etc.)
1 c. hulled sunflower seeds
1/2 c. sesame seeds, optional
1 c. nuts, chopped
1 c. wheat germ
1/2 c. soybean nuts, chopped, optional
1 c. raisins
1/2 c. brown sugar
1 t. cinnamon
1/2 c. honey
1/2 t. cinnamon
Mix all together. Serve as cereal.
1 c. milk
1 c. water
1 c. cream of wheat
Dash of salt
1/2 c. margarine (1 cube)
1/2 t. cardamom seed, opt.
1/2 c. raisins
1/2 c. slivered almonds (more if desired)
Sesame seeds (hulled)
Bring water, milk and salt to a boil. Slowly sprinkle in
cream of wheat, stirring constantly. Add butter, honey, and cardamon seed. Cook
until the Halwa leaves the sides of the pan or is dry. Add cinnamon, raisins
and almonds. Put in 8 x 8-inch pan to set. Sprinkle with sesame seed, pressing
down seeds with knife. Cool and cut in squares.
3 eggs
1/4 c. honey
1/4 t. salt
1/2 c. cottage cheese
1 banana
1 t. vanilla
Dash of nutmeg
2 c. hot milk
Blend all together except milk in blender. Then add milk
slowly. Pour into casserole and set in pan of hot water. Bake at 3501 until
knife comes out clean when inserted into custard, about 40 minutes.
2 c. whole wheat flour
1/4 c. soy flour
1/4 c. wheat germ
1/4 c.-milk
1 t. soda
1/2 t. salt (eliminate salt if salted peanuts are used)
1/2 c. corn oil
1 c. honey
3 eggs
1 t. vanilla
1 c. peanuts, chopped or whole
1 c. sunflower seeds (prefer ably raw)
6-12 oz. carob bits, optional
In large bowl beat oil, honey and eggs until bubbly. Add
milk, vanilla and soy flour and beat. In a medium bowl stir together whole
wheat flour, wheat germ, soda and salt and add to the wet ingredients. Stir in
peanuts, sunflower seeds, and carob bits if desired. Drop by teaspoonfuls onto
greased cookie sheet. Bake at 31251 for 9‑11 minutes or until slightly
browned. Makes 7 dozen.
1 c. oil
1 c. white sugar
3/4 c. brown sugar
2 eggs
2 t. vanilla
1 1/2 c. flour
3/4 t. salt
1 t. soda
l./2 t. baking powder
2 c. old fashioned oats
1 c. carob chips
1 c. walnuts, chopped
Cream together first 3
ingredients. Add eggs and vanilla, beat well. Stir in flour, salt, soda and
baking powder which have been sifted
together. Add oats, carob and nuts. Drop by teaspoonfuls on lightly greased
baking sheet. Bake at 3500 for about 10 minutes. Makes 6 dozen.
1/2 c. oil
1 c. honey
2 eggs
1 t. vanilla
1 c. sour milk
1 t. soda
1 1/2 c. flour
1/2 c. carob powder
1/2 t. salt
1 c. coarsely chopped walnuts
Mix oil and honey. Beat in eggs and vanilla. Mix soda with
sour milk and add to mixture. Sift flour, carob, and salt together and add to
batter. Pour into a 9 x 9‑inch greased and floured pan. Bake at 3500 for
30 minutes. Add frosting.
1 1/2 cubes margarine (butter)
1 1/2 c. confectioners' sugar
1 1/2 c. non‑fat dry milk
¼ c. carob powder
1 t. vanilla
Ground walnuts
Melt butter, add sugar, mix well. Add carob, vanilla, and
dry non‑fat milk and nuts. Cream all together well. Ingredients may
appear a little crumbly but pat mixture down into a small, shallow greased pan and
cut in squares. Refrigerate and serve
1 1/4 c. brown sugar
1 cube margarine
3/4 c. milk
1/4 c. carob powder
4 c. powdered milk
Nuts chopped, optional
Boil first 3 ingredients 5 minutes. Remove from heat.and add
carob powder, powdered milk, and nuts if desired. Pour into greased pan and
cool. Cut in squares.
"Prayer-demand before taking food: "Heavenly
Father, receive this food. Make it holy. Let no impurity of greed ever
defile it. The food comes from Thee. It is to build Thy temple.
Spiritualize it. Spirit to Spirit goes. We are the petals of Thy
manifestation, but Thou art the Flower, its life, beauty and
loveliness. Permeate our souls with the fragrance of Thy presence."
- from Whispers from Eternity A Book of Answered Prayers 1949 Edition by Paramahansa
Yogananda
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