Gluten-free, Lactose-free Date Coconut Balls Recipe



IN SAUCE Pan,
MELT TOGETHER:
1/2 C. Oil
1/2 C. Sugar
1 C. Chopped Dates
1/4 C. Water
THICKEN with:
1 T. Celamix Egg Replacer,
IN MIXING BOWL, put:
2 C. Gluten-free Rice Cereal,
1/4 C. chopped Nuts,
POUR Date mixture over and
MIX WELL.
FORM BALLS
ROLL in fine coconut
CHILL

Gluten-Free Casein-Free Dumpling Recipe



USE a Vegetable Soup or Stew recipe
HAVE the soup or stew heated on stove ready for the following dumplings:

IN MIXING BOWL:

  • 1/2 C. Brown or White Rice Flour (can be made in Vitamix)
  • 1/4 C. Soy Flour
  • 1/4 C. Potato Starch
  • 1/2 tsp. Xanthan Gum
  • 2 1/2 tsp. Baking Powder (non-aluminum)
  • 1/2 tsp. Salt
  • 2 T. fresh, chopped Parsley
MIX ABOVE WELL, then
ADD:

  • 1/2 C. Rice or Soy Milk
  • 2 T. Oil, STIRRING QUICKLY
DROP BY  spoonfuls into the simmer Soup or Stew
TEST with a toothpick in about 10 minutes.

Spinach Tart Recipe (gluten-free, egg-free)



USING PIZZA CRUST or PASTRY dough recipes:
  • PRESS pieces of dough into muffin tins or quiche dish
  • FILLING: In blender, whiz 1 C. Water, 1/2 C. raw Cashews, 1 tsp. Tapioca Starch, 2 T. Oil 1 Clove Garlic
  • STIR in 2 C. chopped Spinach (do not whiz)
  • POUR into dough shells
  • BAKE at 350F about 30 minutes
  • USE middle rack.
  • Pastry should be golden brown and filling set.

Recipe for Gluten-Free Pizza Crust



IN MIXING BOWL:
1/2 C. Potato Starch
1/2 C. Cornstarch
1/4 tsp. Salt
1 T. non alum Baking Powder
1/2 tsp. Soda
ADD 2/3 C. Milk
1 grated Apple
1/4 C. Oil
1/2 C. Instant Mashed Potato Flakes
MIX well and pat onto well-greased 12-inch pizza pan
BAKE at 400F approximately 15 minutes
REMOVE from oven and add favourite tomato sauce, seasonings, mushrooms, chopped bell peppers, chopped tomatoes and green onions or thinly sliced onion. Cover with Soy Cheese and return to oven for 5 minutes.

Breakfast Recipe: Gluten-Free, Egg-Free,Casein-Free Waffles



BLEND 1/2 C. Rice or Soy Milk
3 T. Oil
1 Apple
2 T. Vanilla

DRY Ingredients:
1/2 C. Brown Rice Flour
1/2 C. Potato Starch
1 T. Sugar
2 T. Corn Flour
2 tsp. Baking Powder
1/2 tsp. Salt

MAKE a well and stir in wet ingredients
COOK on hot greased waffle iron or skillet
ADD more liquid for thinner "crepe" batter

Gluten-Free Casein-Free Potato Pancakes Recipe




GRATE 2 medium-sized peeled Potatoes
1 tsp. Lemon Juice
TOSS and let stand 5 minutes

ADD 1 T. Tapioca Starch
1 T. Amaranth Flour
1/4 C. finely-chopped Onion
1/2 tsp. Salt
2 T. Celemix Egg Replacer (or 1 egg)
1 T. fresh chopped Celery
1 T. Oil

STIR all together and SPOON onto greased griddle.  
Cook until golden-brown on both sides.

Gluten-Free Lactose-Free Nut-Free Egg-Free Squash and Apple Bake



1 Medium Butternut Squash, peeled and cubed
2-3 large Apples, cored and sliced
LAYER the Squash in a flat casserole dish with Apple slices
MIX Topping of:
2 T. GF Flour (Rice, Potato Starch, Corn Starch),
1/2 tsp. Salt,
1/4 tsp. Mace,
1/2 tsp. Cinnamon,
1/4 C. Margerine or Oil
SPRINKLE Topping over layered Squash and Apple and
BAKE at 400F until done.

Gluten-Free, Lactose-Free, Egg-Free Applesauce Pancake Recipe




MIX dry ingredients together:
  • 1 1/2 C. Rice Flour
  • 3 T. Cornstarch
  • 2 tsp. Gluten-Free Baking Powder
  • 1/2 tsp. Salt
  • 2 T. Potato Starch
  • 1 T. Sugar
WET Ingredients: Mix together the following:

  • 1 C. Applesauce
  • 1 tsp. Lemon Juice
  • 3 T. Oil
ADD to dry mixture and cook on griddle as usual.

Gluten-Free Bread Dressing Recipe (also Egg-Free, Lactose-Free)



  • 4 C. Gluten-Free Bread Crumbs
  • 1/4 C. Parsley
  • 1 tsp. Sage
  • 1 tsp. Thyme
  • 1/2 tsp. Salt
  • 1/4 C. Melted Margarine or Oil to SAUTE the 1/2 C. chopped Onion, 1 C. chopped Celery
  • Rice Milk to moisten

OPTIONAL:
Add 1 C. fine chopped nuts and use as stuffing for red bell peppers, tomatoes, or mushrooms.
BAKE at 400F with timing as to what is stuffed until done.

Gluten-Free, Lactose-Free, Nut-Free, Egg-Free Scones Recipe



MIX the following ingredients together:
1 1/2 C. Rice Flour
1/4 C. Chickpea Flour
1/4 C. Potato Starch
1/4 C. Sugar
1/2 tsp. Salt
3 tsp. GF Baking Powder
MAKE WELL and add 1/2 Margerine or Oil
TOSS lightly, and then
ADD "Buttermilk" (1 C. Rice Milk with 1 T. Lemon Juice)
STIR just enough to moisten flour mix and turn out onto board.  Flatten lump and cut into squares or triangles.
BAKE on well-greased cookie sheet at 400F about 15 minutes.

Corn Bread: Gluten-free, Lactose-free, Egg-free, Nut-free Recipe



BLEND:
3 C. Rice Milk
1 C. Oil
2 Apples, cored
1/2 C. Lemon Juice
DRY INGREDIENTS:
Mix together:
4 C. Cornmeal
1/2 C. Potato Starch
4 T. Celemix (egg replacer)
2 T. GF Baking Powder
1/2 tsp. Salt
1 T. Onion Powder
1 T. Sugar
ADD blended wet ingredients to dry ingredients and mix well.
POUR into 9X9 inch pan and BAKE at 375F for approximately 30 minutes.
Serve hot.

Cashew French Toast: Breakfast Recipe



Cashew French Toast: Breakfast Recipe
  • 1 C. Water
  • 2 T. raw Cashews
  • 4 pitted Dates
  • 7 pieces of Bread
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Whole Wheat Flour
Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings

A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above)
  • 1 C. Water
  • 2 T. raw Cashews or 2 T. raw Sunflower Seeds
  • 4 pitted Dates
  • 8 pieces of Gluten-Free Bread (usually smaller)
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Chia Seed ground up in a Coffee Bean Grinder
Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a cookie sheet.  Bake at 400 until golden brown.  Turn and brown the other side.  Top as desired.  Yield: 8 servings




Hot Cracked Wheat Cereal: Breakfast Recipe



DEXTRINIZE 1/2 C. Cracked Wheat by stirring constantly in a dry pan over low heat for several minutes until lightly browned.  Then ADD:
  • 2 C. Water
  • 2 T. Sesame Seeds (optional)
  • 3 T. unsweetened Coconut
  • 6 Dates
  • 1/2 tsp. Salt
Bring to boil and simmer 15-20 minutes.  Delicious sprinkled with chopped nuts.  Each cup serving contains 10 grams protein.  Yield: 2-3 servings

Crockpot Breakfast Recipe



1 C. chopped Almonds
2 Quarts Water
2 C. chopped Dried Fruit
1/2 tsp. Coriander
1 C. Pearl Barley
1 tsp. Salt
1 C. Raisins
Toast Almonds in 350F oven for about 8 minutes (watch for burning!)
Start barley in 1 quart water on stove while the crockpot is heating on hot. When barley comes to a boil, and the pot is hot, pour it into the crockpot with remaining 1 quart of Water. Cover, lower heat to Low; leave on all night.

About 15 minutes before serving, add fruit, salt and coriander. Stir, place in serving dish and sprinkle with toasted almonds.

Company Oatmeal: Breakfast Recipe




  • 2 C. rolled Oats
  • 1 large apple, peeled, and sliced
  • 3/4 C. Raisins
  • 1/4 C. Coconut
  • 3/4 C. chopped Walnuts or Hemp hearts (seeds)
  • 3 C. Water
  • 1/8 tsp. Coriander
  • 1/6 tsp. Cardamon
  • 1 tsp. Vanilla
  • 1/2 tsp. Salt

Mix all together and bake at 350F for 1 hour. This could be prepared the night before and your timer set to start baking an hour before breakfast.
Yield: 4 servings

Some additional DELICIOUS HEALTHY PORRIDGE RECIPES:

Delicious Millet: Breakfast Recipe





COMBINE IN THE SAUCEPAN:

  • 1 C. Millet
  • 4 C. Water
  • 1 tsp. Salt
Bring to boil.  Cover, reduce heat and simmer for 1 hour.
Just before serving, stir in:

  • 1/2 C. Unsweetened Coconut
  • 1/2 C. Toasted Almonds
  • 3/4 C. chopped, pitted Dates
Yield: 4 servings

"Toona" Almond Paté



MIX TOGETHER the following:
1 C. soaked ground Almonds and 2 C. cracker crumbs
OR 1 C. fine bread crumbs and 1 C. Rice Milk
1 T. Oil
1 C. finely-chopped Onion
1 C. finely-chopped raw Celery Leaves
1 T. Lemon Juice
Salt and Pepper to taste
LET STAND so all the moisture will be absorbed
SERVE on coarse grain Bread or Rye Crackers

Lentil Paté Recipe



SAUTE IN 1 T. OIL:
1 Onion, chopped fine
2 cloves Garlic, minced
1 tsp. Garam Masala
1/2 tsp. Coriander
ADD 1 1/4 C. Vegetable Stock or Water and Bullion Cube
1 C. Red Lentils
BRING TO A BOIL until Lentils are cooked
ADD 1 Chopped Apple
1 C. Raisins
WHIZ in blender until smooth
PUT into well greased loaf pan and BAKE at 350F for 45 minutes

Alpine "Cheese" Spread Recipe



MIX 1 C. fine Corn Flour and 1 C. Water
ADD 2 C. Boiling Water
IN SEPARATE PAN put 1/3 C. AgarAgar-- Soak in 1/2 C. Warm Water
ADD: 1/4 C. finely ground Cashews
1/4 C. fine Nutritional Yeast
1/4 tsp. Salt
Pinch of Garlic Powder
1 T. Onion Powder
2 T. Lemon Juice
WHIZ all ingredients in blender and pour into a mold to cut into squares when chilled.

Other Cheesy Sauce or Spread Recipes in this Blog include:

Mixed Fruit Bread Pudding (Breakfast or Dessert Recipe)



COOK the following fruit in a large saucepan:

  • 2 large Apples, cored and chopped
  • 1 Anjou Pear, chopped,
  • 2 C. Blackberries
  • 1/2 C. Golden Brown Sugar
  • 1 tsp. Cinnamon
  • 1 T. Cornstarch in 1/2 C. Water
Bring to boil only enough to soften the fruits but not until they are completely done.
LINE oiled or margerine-greased round casserole dish with Bread Slices (regular or gluten-free)
PUT IN Fruit Filling
HOLD DOWN with saucer and chill overnight.
SERVE as breakfast or dessert.

Mixed Tropical Fruit Crumble (Dessert or Breakfast recipe)



PLACE the following fruit in a shallow greased casserole dish:

  • 2 Mango, sliced
  • 1 Papaya, sliced
  • 1-2 C. cubed fresh Pineapple
TOPPING:
  • 1 1/2 C. Wheat Flour (or if gluten-sensitive, 1 C. Rice Flour, 1/2 C. Corn Flour, 1 tsp. Cornstarch)
  • 1/2 C. Golden Brown Sugar
  • 1/2 C. Oil or 2/3 C. Margerine
  • 1 tsp. ground or powdered Ginger
  • 1 tsp. non-alum Baking Powder
AFTER putting flour mix topping on fruit, sprinkle with Coconut
BAKE at 350F about 30 minutes until topping is browned.

Breakfast: Dairy-Free, Egg-Free Bran Muffins Recipe



BLEND: 2/3 C. Non-Dairy Milk
               1/2 C. Oil,
                2 Medium Apples, cored and quartered


DRY INGREDIENTS (Mix Separately):
                1 1/2 C. Flour
                1 C. Bran Flake Cereal
                1/2 C. Brown Sugar
                1 tsp. Baking Powder (alum-free)
                1 tsp. Baking Soda
                1 tsp. Cinnamon,
                Pinch of Cloves
                1/4 C. Soy Flour or Chickpea Flour
                1 C. pre-soaked Raisins
MAKE  a well and add wet ingredients.  Stir quickly.  
BAKE in well-greased cups, 375 degrees 15-20 minutes

Breakfast Recipe: Tofu Scramble


Tofu Scramble and Zucchini Sausage
IN SKILLET:
2 T. Coconut Oil
SAUTÉ:
1 Onion, chopped
1 Red Bell Pepper, cubed
2 T. chopped Parsley
2 T. Fresh Herbs of Choice
ADD: 1 *Block (350 g)medium-firm or firm Tofu crumbled into skillet, and toss lightly until heated through

OPTIONAL: Add minced Garlic,  1/4 tsp. Turmeric, chopped Green Onion, Salt and Pepper, or Mrs. Dash Original to taste.

Serve on toasted buns or on plate with zucchini sausage patties.

*You can drain the Tofu before-hand by wrapping it in an absorbant towel or cheese cloth (on a plate or in a bowl) and putting something heavy on it, such as a cast iron pot, for about 30 minutes before using.

Broccoli-Mushroom Quiche


ROLL out Savory Pastry (use your recipe or Gluten-Free pastry)

LINE any pie or Quiche Pan with pastry
1 T. Mrs. Dash Original or Spike Seasoning
PLACE small pieces broccoli florets and thinly-sliced mushrooms and 1 chopped Red Bell Pepper, 1 chopped Onion onto savory pie crust.  POUR on Cashew or Almond Sauce.  
BAKE at 400 degrees F. about 25 minutes on the middle rack in the oven.

Grilled Polenta with Tomato-Veggie Sauce




POLENTA is thick corn mush you can buy OR make this EASY recipe:
BOIL 6 C. Water
ADD  2 tsp. Celtic Sea Salt
WHISK in  1 1/2 C. Organic Yellow CornMeal**
LOWER HEAT and cook, stirring to keep from clumping and sticking to pot, for 15 minutes-1 hr. depending on the cornmeal-- fine meal cooks quickly, coarser meal takes longer.  Stir continually.
TURN OFF HEAT and stir in 3 T. Vegan Butter (like "Earth Balance")
POUR into a casserole pan, and COOL (it will continue to thicken while it cools)


FILLING:  In skillet, SAUTÉ until still crisp, but hot:
                                         2 T. Oil,
                                         2 cloves Garlic, minced
                                         1 large Onion, chopped
                                         1 medium Zucchini (or Eggplant), diced
                                         2 Red / Orange /Yellow (your choice) Bell Peppers, chopped
                                       
ADD:  1 T. Lemon Juice
           3 T. Fresh, Chopped Parsley
           1/2 tsp. Poultry-type Seasoning OR 1/4 tsp. each Thyme and Marjoram
          
ADD:  2 C. canned Diced Tomatoes or canned Stewed Tomatoes
CUT POLENTA into slices, SAUTÉ in oil and place on a plate
COVER with filling and place another piece of Polenta on top.

**Be sure to purchase ORGANIC Cornmeal since other cornmeal is apt to be GMO.  And Corn Meal not Corn Starch

Sweet Potato Chili Boats




Sweet Potato Chili Boats
4 Medium Sweet Potatoes, cut in half, length-wise

Place the potato boats on baking sheet and cover with foil

BAKE at 400 degrees F. until done.  Remove from oven to cool.

Sauté 1 T. Oil,
          2 cloves Garlic, minced
          1 Onion, chopped
          1 Red Bell Pepper, chopped
          1 Green Bell Pepper, chopped
 ADD:
          1 can Black Beans
          1 C. Corn Kernels
          1/2 tsp. Chili or Cajun-type Seasoning
          2 T. Tomato Purée or Paste
MASH (gently) with a Fork:
           Insides of Sweet Potatoes (maintain skins in boat shapes)
TOP boats with Chili
SERVE with Endive or Very Green Salad        
  
        

Barley and Corn Casserole



IN HEAVY SKILLET, Sauté the following:
1 T. Coconut Oil
2 cloves Garlic, minced
1 Onion, chopped

3 C. Water (or Vegetable Stock)
1 C. Pot Barley
2 Carrots, diced

COVER and Bake or Simmer about 1 hour


ADD:
2 C.    Kernel Corn
1/2 C. Fresh Parsley, chopped
2  T.    Chicken-Style Seasoning, or Salt and Pepper to taste

BBQ Tofu & Vegetables



MARINADE: 
1/4 C. Soy Sauce / Tamarib
1/2  tsp. Chili Powder
1/2  tsp. Pepper
1     tsp. Mustard
2     blocks Firm Tofu, diced small (approx. 1/2- 3/4 inch pieces)

SIMMER UNTIL TENDER:
1 C. Water
2 medium Carrots
2 stalks Celery
1 Green Bell Pepper, chopped coarse
1 Red Bell Pepper, chopped coarse
2 large Potatoes, diced

IN ANOTHER POT, Steam:
4 Leaves & Stems Fresh Chard, chopped
1 C. Water

ADD:
Marinated Tofu to other Vegetables
Steamed Chard (or other leafy greens)

ADD:
Barbecue Sauce of choice to taste

Simmer all until tender.

Cooking School Cloud (Pick What You Want To See)

"meatballs" 21-day vegan kickstart 3-bean casserole 4660 Headquarters Rd. adventist christian Adventist cooking school agar agar Alberta allergies allspice almond butter almond flour almond meal almond milk Almond Sour Cream almondine almonds amaranth American cheez Anaheim anise ANOTHER Melty Cheez Recipe apple Apple Duff applesauce apricot arroz verde arugula avocado avocado-cucumber appetizer baby carrots baby spinach baked potato Baked Tofu balsamic vinegar bamboo shoots banana mash bannock barbanzos barley barley corn casserole barley-pecan burgers barley-sunflower burger basil basil leaves bay leaf bay leaves BBQ BBQ Sauce bean medley bean sandwich spread bean sprouts beans beef-flavor Beet-Barley Borsch beets bell pepper black bean patties blackberries blanched almonds blend blender blueberries bonus quinoa salad recipe borscht bouillon bouillon cube bouillon cubes Brazilian black beans bread crumbs bread crumbs OR quinoa bread machine bread maker Bread-Making Tips breading meal breakfast broccoli brown lentils brown rice brown rice flour brown sugar bulgar bulgar pilaf bulgur pilau butter beans butter flavour butternut squash cabbage cabbage and walnut caflib cajun Cajun seasoning call 250-338-5258 camper campfire canned pumpkin cardamon carob powder carrot carrots casein-free cashew butter cashew cashew sour cream recipe cashew cream gravy cashew mayonnaise cashew pecan sandwich filling cashew pieces cashew sour cream cashew sour cream recipe cashews casserole cauliflower cauliflower-cashew cayenne celamix egg replacer celemix celery celery powder celimix egg replacer celtic sea salt cheese cheez cheeze sauce cheeze sauce recipe cherry tomatoes Cherry-Apple Pecan Crisp chia seed chick pea flour chicken soup substitute chicken-like seasoning chicken-style seasoning chickpea flour chickpea salad chili chili and corn dumplings chili boat chili pepper chili powder chinese cabbage chipolte chives chopped fruit chopped green onions chopped nuts chutney cilantro cinnamon citrus icing class cloves cocoa coconut coconut milk coconut oil coconut oil) Common Defects of Bread and Possible Causes comox valley Comox Valley Adventist Comox Valley Church March 27-29 2015 comox valley seventh-day adventist church comoxadventist.ca confetti contains wheat cook cooked mashed beans cookies squares desserts cooking class coriander coriander seed corn crisps corn flour corn meal corn starch corn tamale bake Corn-Potato Chowder cornmeal cornmeal crust cornstarch costco beans country hash Courtenay BC CourtenayBC couscous cowboy cake cracked wheat flour cracker crumbs cranberries cranberry orange bread cream of broccoli soups crispy crackers crushed chili peppers cucumber cumin currants Curried Lentil Dip Curried Yam and Lentil Soup curry curry powder custard cynthia zirkwitz dairy-free daiya shreds Darlene Blaney PhD NCP CFT dates depression recovery depression treatment dessert dessert topping dextrinize dijon mustard Dr. Darlene Blaney Dr. Darlene Blaney PhD Nutritionist Dr. Hans Diehl Dr. Neal Barnard dr. neal barnard m.d. dr. neil nedley Dr. Walter Veith dressing dried fruit dry bread crumbs dry fruit dumplings easy tasty egg salad substitute egg-free EPIC study exercising fava beans feeds 2-4 feeds family of 5 feijoada fellowship meal fiddleheads Filberg Centre filling finely-crushed crackers firm tofu flax flax egg flax meal flax seed flour for sandwiches forks over knives french toast fresh juice recipe fresh pineapple frozen cherries fudge garam masala garbanzo beans garbanzo flour garbanzo salad garbanzos garlic garlic powder Garlicky Cashew Spaghetti Sauce GF GF Baking Powder GF bread GF dressing GF rice flour ginger ginger root gluten gluten flour gluten free gluten powder gluten strips gluten-free gluten-free flour gluten-free if desired gluten-free pastry Gluten-Free version gluten-sensitive alternative golden raisins golden sauce graham cracker crumbs granola granular yeast grapeseed oil gravy grean bean-potato-garlic soup greek bean bake green beans green chilies Green Lentils green onions green peas green peppers green rice and spinach green salad dressing green soup greens ground nuts guacamole spread Gung Hai Fat Choy hazelnut hazelnuts health health documentary health message healthier steps healthy choices Healthy Choices Cooking Class Healthy Choices Wellness Weekend healthy choices wellness workshop healthy lifestyle choices herbal bouillon hollandaise sauce recipe honey icing sugar icing sugar instant mashed potato flakes kelp kidney beans lactose-free leek carrot zucchini soup Leek Potato soup leeks lemon lemon juice lemon or lime juice lemons lentil casserole Lentil roast lentils Life At Its Best Lima Bean Casserole lima beans Living Brownies loaf low fat lulu island mac'n'cheez mace make your own almond meal mango maple syrup maple walnut chocolate chip healthy brain cookies march 28 2012 marjoram marmite mary lou johnson mashed potato may 6 2012 class may contain gluten mayo melty cheese mesquite Mexican mexican burrito casserole Mexican vegetable stew Michelle Grubb blackwood milk millet millet margerine millet-black bean salad millet-pumpkin seed patty mineral bread miso mix beans mixed fruit mixer mock turkey noodle soup molasses Mrs. Dash muffins multi-grain mushroom mushroom gravy mushroom soup mushroom-walnut burger mushrooms mustard seeds no added oils no juicer needed No Poured Oils no-meat balls non aluminum baking powder non-alum baking powder non-alum baking soda non-aluminum baking powder noodles nut butter nut milk nut mylk bag nut-free nuteena-like spread nutmeg nutritional yeast nuts oat bran oatmeal oats oil olive oil olives Omega 3 fatty acids onion onion gravy onion powder onions orange orange dressing orange juice oregano pancake mix pancakes papaya Paprika Parsley parsnips Pasta Sauce paté patties Peace River peanut butter peanuts peas pecan pecan nut roast pecans pepper physicians committee for responsible medicine pie pimento pine nuts pineapple pinto beans pita pizza crust plant-based plant-based nutrition plum loaf Plum-Banana Breakfast Squares poblano pocket bread polenta poppy seeds Port Alberni Adventist Church pot barley potato potato flour potato soup potato starch potatoes potbarley potpie prunes pudding pumpkin pumpkin bread pumpkin cheesecake quick and easy gravy quick mexican tortilla casserole quick oats quinoa quinoa salad quinoa-black bean salad raisins raw cacao raw carob raw cashews raw vegan recipe recipe by Cynthia recipe for cashew gravy or white sauce recipes red bell pepper red cabbage red kidney beans red onion red pea soup red pepper reserve a seat rhubarb rice rice flour rice milk rice or soy milk rice-nut burgers rick cottrell roast cauliflower with no-fat brown gravy romaine rosemary russian Russian potato-green bean-sauerkraut soup rye Sabbath Fellowship Meal Sabbath Potluck sage salad salads salt sandwich filling sandwich spread sauerkraut Sautéed Apples savorx savory savory pastry savory pastry shell savory pie savory plait (braid) scallions scalloped potato scones scotch oats scrambled bean curd sea salt toasted almonds sensitivities sesame seeds Sesame Surprise seventh day Adventist classic Seventh-day Adventist veggie potluck sham chowder Shirley Gong Shirley's Sauces Shirleys Sweet and Sour Sauce ShirleysSauces silken tofu simmer slivered almonds soaked almonds soup soups soy Soy sauce soy cheese soy flour soy free soy milk soy sauce spanish onion spiced potatoes and spinach spicy peas and spinach spike spinach split peas Spread spud2spud squash St Patricks Day stale bread steamed fruit and nut stir fry stirfry strawberries stuffed Spanish onions stuffed spuds sugar sugar-free summer borscht summer squash sunflower garbanzo pate sunflower seed sunflower seed oil sunflower seed-cashew mayo sunflower seeds sunflower-nut meat balls supper sweet and sour vegetables sweet potato sweet potato "cheez" sauce sweet rice flour tahini tamale quiche tapioca flour tapioca starch tart organic apples tartar sauce Tenders Thai Peanut Sauce Thai Quinoa Salad Recipe THE chicken-style seasoning RECIPE thyme toasted almond tofu tofu cheesecake tomato tomato juice tomato paste tomato salad dressing tomatoes tumeric turmeric turnip unbleached flour v8-ish juice Vancouver Island vanilla vegan vegan "cheese" vegan lifestyle vegan potato casserole vegan recipes vegetable bouillon vegetable broth vegetable burger vegetable hot pot vegetable stock vegetarian vegetarian cooking classes vegetarian crumbled burger vegetarian entrees vegetarian fellowship meal vegetarian potluck veggie burger veggie-burger Veggies and Pan Noodles with Sweet and Sour or Peanut Sauce veggieschool veggin' out waffles walnut walnut recipes walnuts Washington Chowder water what to do with leftovers wheat wheat flour white cabbage Whole Food whole wheat whole wheat bread crumbs whole wheat flour wholewheat flour winter vegetable pie ww flour wyona hertwig xanthan gum yam Yams yeast yellow beans yellow pepper youtube video zucchini zucchini sausauge patties zucchinis

Vlog From "Sea To Summit"