Ellen White's Health Food Revolution
OATBRAN MUFFINS (dairy-free, egg-free)
*1 C. Boiling Water
*1 C. Bran
BLEND TOGETHER:
*2 C. Soy or Rice Milk
*1/2 C. Oil
*1 T. Lemon Juice
*1 Apple
MIX TOGETHER:
*1 C. Sugar
*2 1/2 C. Flour
*1/2 tsp. Salt
*2 tsp. Non-Aluminum Baking Powder
MIX all ingredients together gently, do not beat.
SCOOP into well-greased muffin tins.
BAKE at 400F about 15 minutes.
Popular posts from this blog
Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)
Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill! Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/ Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g Sage *1/2 teaspoon/ 1.5 g Thyme *1/2 teaspoon/1.5 g Basil *1/2 cup/60 g Celery , finely diced *1/2 cup/30 g Parsley , chopped *1 tablespoon / 7.5 g. Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g Coconut Oil * 1 cup/240 ml. Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1. In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon Coconut Oi...
Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist
Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there! INGREDIENTS 2 C. cooked Lentils (Beluga or green lentils work well) 1 C. finely-ground Pecans 1 3/4 C. Soymilk (or other unsweetened non-dairy milk of choice) 1 small Onion , chopped finely 1/2 tsp. Celtic Sea Salt OR 1 T. Bragg All-Purpose Seasoning 1/2 tsp. Poultry Seasoning 1/4 tsp. Garlic Powder 1 1/2 C. Crushed Cornflakes* ( Nature's Path Cereal ) METHOD Mix well all ingredients together in a bowl. Pour into a lightly oiled 9" square casserole dish. Bake at 350 degrees F. for 1 hour. * crushed cornflakes can be substituted with crushed corn chips or other unsweetened cereal flakes, crushed plain crackers, dry bread crumbs, panko, mashed ...
Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)
Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g Raw Walnuts, ground fine 1/3 cup/72 g Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust: this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id...
Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)
Popular Nuteena was removed in 2005 Wikipedia image Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold. This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original. PUT IN BLENDER: *15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid) *2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking) *1 1/2 tablespoons/22 ml tomato paste *1/4 teaspoon/1.25 g onion powder *1/4 teaspoon/5 ml lemon juice 💞Blend all above ingredients until smooth. 🍜Pour into a large bowl and add following ingredients: *2/3 cup/ 120 g olives, chopped *1/3 cup/80 g peanut butter Mix well. 🥪Makes 1 1/2 cups of yummy spread. Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun. I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtrac...
Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)
Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist. It is a simple recipe, but delicious! And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2 tsp. Celtic Sea Salt Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powde...
Shirley's Sweet and Sour Sauce
Pineapple Sweet and Sour Sauce This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring). Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's. INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.
100 Ways to Thicken Homemade Vegan Soup
Discover 100 vegan ways to thicken watery soups without flour, plus tips to adjust flavors, reduce liquid, and achieve perfect consistency! Perhaps you have followed a delicious-looking recipe for homemade soup and found, after the prescribed cooking time and more, that the soup is still very watery. While you were not necessarily in quest of a cream soup, did you want something more... substantial? Well, with a better ratio of chunkiness to liquids? And if you are against using wheat flour, whatever the reason might be, what can you do? If you have potatoes or carrots in your soup, you can separate them, cooked soft, and blend them up to return to the soup-- that will help thicken. Same with other starchy vegetables-- blend up at least a portion of the cooked soup and you will see the results you are looking for. Cooking down the soup over a longer period of time-- say, an hour or so on simmer-- will also reduce the fluid levels. Keep an eye on the soup so that the pan doe...
Blueberry-Hibiscus Latte
A blueberry hibiscus latte, sweetened with maple syrup, offers a creamy, caffeine-free burst of summer. Perfect for cozy chats or solo sips! Here is another tasty hot drink that doesn't keep you awake at night with a caffeine surge. The blueberry flavor reminds me of my BFF Linda because we went through a period of drinking blueberry tea when we met for our little world-fixing chats back in the day! I actually have quite a few blueberries in my freezer, so this is something I can enjoy often. I guess you could also make this latte using both hibiscus and blueberry tea, but I think most blueberry tea powders have something in them to amp up the flavor and you are probably better off using something more natural. But you get to decide! Ingredients: (about 2 servings) *1 cup fresh or frozen blueberries or 2 tablespoons dried blueberries 💚 *1 tablespoon hibiscus tea or dried hibiscus flowers 💚 *1-2 tablespoons maple syrup or agave (to taste) *1/2 cup coconut or almond milk (for ...
Holiday Brunch Menu Ideas
Hosting a holiday brunch? These vegetarian-friendly ideas—savory, sweet, and festive—will impress everyone at the table! On a very active Adventist recipe swap social media group there was a last-minute request for ideas for a Christmas brunch, an innovation for busy families that have to get back to jobs, or are splitting their holiday time between relatives' homes. They are basically geared to be vegetarian, but might include eggs and dairy (ovo-laco vegetarian, possibly the most active dietary choice of Adventists worldwide.) Who doesn't enjoy an informal but delicious brunch? (Firefly image) 1. The first person sharing on the online group about Christmas breakfast stated that their family had a tradition of Blueberry coffee cake and Christmas fruit punch Here is a recipe for Blueberry Buckle Coffee Cake (in lieu of the above blueberry coffee cake): Serves 17. 2 cups Sugar ⅔ cups Vegetable Shortening 3 Eggs 1 ¼ cup of Milk (dairy or nondairy) 4 ¼ cups of All Purpose Flou...
Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)
This pecan nut roast is one of the most popularly viewed recipes on this site. And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer! Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans? Substitute walnut pieces). Add the blended items to a bowl. Then ad in the onions and oats. Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour Spo...
Comments