MENUS AND RECIPES
THE FEAST OF TABERNACLES 1993
ARRIVAL NIGHT
Wednesday, September 29, 1993
Mission of Maitreya Garden Salads with
HOSH Dressing*
Divine Stuffed Tofu Loaf*
Wild Rice Blend
Winter Squash Welcome*
Garden Vegetable Dish*
Whole Wheat Bread and Butter
Seven Seals Sour Cream Apple Pie*
* = recipe
[ ] = cook's choice of ingredients
(Preparation time: 10 minutes)
(Serves: 6)
cup lemon juice
cup honey
teaspoon salt
teaspoon each: dill, parsley, and thyme
2 cups olive oil
cup water
Combine all ingredients in a blender. Chill. Shake or stir well before serving.
(Preparation time: 20 minutes)
(Serves: 6)
4 pounds butternut squash, cut in half lengthwise and seeded
6 ounces cream cheese
teaspoon each: cumin, coriander, and oregano
Pinch of cinnamon
Maple syrup
Bake the squash in a 400 degree oven for 40-60 minutes. Scrape squash from shell and mash.
Mix mashed squash with the cream cheese, and spices. Add the cinnamon and some maple syrup (if needed).
(Preparation time: 20 minutes)
(Serves: 6)
1 pounds green beans, ends snipped and beans cut in 2 pieces
Butter
Sliced almonds
Saut the beans in butter. Before serving, add the sliced almonds on top. Simple as that!
(Preparation time: 50 minutes)
(Serves: 6)
1 pounds mashed firm tofu
2 tablespoons oil
teaspoon fresh thyme
cup tamari
2 tablespoons whole wheat flour
teaspoon fresh savory
2 teaspoons fresh basil
Stuffing: cup chopped walnuts
2 cups bread cubes
cup diced celery
2 tablespoons butter
cup tomato sauce
1 teaspoon sage
2 tablespoons chopped fresh parsley
teaspoon thyme
teaspoon vegetable broth powder
Preheat oven to 350 degrees. Oil a bread pan. In a bowl, mix well the first 7 ingredients. Press about 2/3 of the mixture in the oiled bread pan so tofu mixture is about 1 inch thick on bottom and up the sides of the pan.
Combine first two ingredients of the stuffing in a bowl and put aside. Saut the celery in the butter. Add the rest of the ingredients and simmer together for about 5 minutes. Add the first 2 ingredients and stuff the tofu loaf. Top with remaining tofu mixture. Bake 30 minutes. Serve hot.
Seven Seals Sour cream Apple Pie
(Preparation time: 40 minutes)
(Serves: 6)
Crust: 3 cups raw rolled oats
cup sesame seeds
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
cup finely minced nuts
1 teaspoon vanilla extract
1 cup sweet butter and 6 tablespoons honey, melted together
Filling: 10 cups sliced tart cooking apples
Juice and rind of 2 average lemons
cup maple syrup
4 tablespoons whole wheat flour
1 teaspoon cinnamon
teaspoon nutmeg
2 large eggs
cup sour cream
Crust: Combine all crust ingredients, and mix well. Press firmly and evenly into bottom and sides of two 9 or 10 pie pans.
Filling: Combine apples with lemon juice and rind. Drizzle in maple syrup. Toss gently until uniformly coated.
Sift in flour and spices. Toss again to coat. Distribute neatly into 2 unbaked pie shells.
Beat together eggs and sour cream. Drizzle slowly over apples.
Bake covered with foil for 45 minutes in center of oven at 350 degrees until the last 15 minutes, then uncover. Serve hot or cold.
AWAKENING
Thursday, September 30, 1993
Breakfast
Awakening Millet*
Buddha Oat and Shiva SunflowerBreads
Be Still Jams/Honey/Butter
Sliced berries of your choice
Chanting Apricot-Apple Juice
Dinner
Far East Philosophies Bean & Barley Soup
Mantra Stuffed Potatoes*
Kirtan Steamed Buttered Beets*
Mystical Fresh Vegetable Plate* with
Meditation
Guacamole*
Rye Bread/Butter
Krishna Sesame Lemon Cake with
Radah Cream*
Supper
Fresh First Seal Carrot/Celery Juice
Self-Awareness Plates of Crackers, Cheese
and (Gala)
Apple Slices
(Preparation time: 30 minutes)
(Millet mixture needs to be refrigerated overnight)
(Serves: 6)
7 cups water
1 teaspoon salt
2 cups millet
1 cup raisins
1 cup chopped walnuts
2 teaspoons vanilla
1 cup dates
4 cups soymilk, mixed with 2 teaspoons vanilla
Bring water to a boil. Add salt and millet; cook over low heat for 30 minutes. Remove from stove and add nuts, raisins and vanilla.
Place in refrigerator overnight.
The next morning, blend together the dates, and soymilk (with additional vanilla). Add the soymilk mixture to the millet, mix slightly, and bake covered at 350 degrees for 30 minutes. Uncover the last 5 minutes of baking.
fed Potatoes
(Preparation time: 15 minutes)
(Allow 1 hour to bake potatoes in oven, or 15 minutes in microwave)
(Serves: 8)
4 medium to large potatoes, washed and baked
Salt
Pepper
1 tablespoon fresh parsley
1 tablespoon fresh dill
1 tablespoon fresh cilantro
1 cup yogurt cheese
4 ounces kefir cheese
cup parmesan cheese, finely grated
1 cup cheddar cheese, shredded
cup plain yogurt (optional)
Cut potatoes into halves, and scoop the potato from skin into mixing bowl. Reserve skins. Mash the potatoes, and mix all other ingredients (except the cheddar cheese and plain yogurt).
Stuff the potatoes with filling. Top with cheddar cheese. Cook at 400 degrees about 15 to 20 minutes, until cheese has melted and browned slightly.
Remove potatoes from the oven and, if desired, spoon a small amount of plain yogurt on the top.
HAREE OM SHRII HUNG,
OM NAM KEVALAM
(Preparation time: 15 minutes)
(Serves: 8)
6-8 medium to large sized beets, scrubbed, with tops and bottoms removed
4 tablespoons butter
2 tablespoons fresh chopped parsley
Thinly slice the beets. Place in microwave dish, mix in the parsley. Cook covered on high for 8-10 minutes, or until beets are done. Spoon the juice over the beets, then dot with the butter.
Mystical Fresh Vegetable Plate
(Preparation time: 30 minutes)
(Serves: 8)
Use as many fresh vegetables as you would like, such as:
Snow peas
Red cherry tomatoes
Yellow pear tomatoes
Cucumber sticks
Pepper sticks
Carrot sticks
Jerusalem artichokes
Cauliflower
Celery
Etc.
They can be arranged nicely, on individual plates, with guacamole in the middle.
Meditation Guacamole
(Preparation time: 30 minutes)
(Serves: 8)
6 medium avocados, mashed
2 medium to large tomatoes, chopped
2 tablespoons lemon juice
1 large red bell pepper, finely minced
1 teaspoon chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
teaspoon salt
Mashthe avocados and then mix with everything else. Serve in small cups on each plate.
(Preparation time: 45 minutes)
(Serves: 6)
Cake: cup oil
1 cup honey
4 eggs
Juice of two lemons
Grated rind of 4 lemons
1 cup sesame seeds
2 cups whole wheat flour
cup soy flour
3 tablespoons milk powder
4 teaspoons baking powder
1 teaspoon salt
Topping: Juice of three lemons
9 tablespoons honey
Cake: Blend the oil and honey; beat in the eggs, lemon juice, and rind. Stir the dry ingredients together and then stir them into the first mixture.
Bake in two small oiled loaf pans (preferably smaller than 5" by 9") at 350 degrees for 45 minutes, until a tester comes out clean.
Topping: Combine the lemon juice and honey. Pour this topping over the warm loaves when they come out of the oven. You may poke several holes with a toothpick first, if you like; this will make it soak in more.
Cool for 10 minutes, then remove them from the pans.
KINGDOM OF HEAVEN ON EARTH
Friday, October 1, 1993
Breakfast
Mt Zion & Zion Bagels & Cream Cheese
Abrahams Oatmeal
Wheat Germ/Milk/Soy Milk/Honey
Family Fruit Salad
[apples, grapes, etc]
Old Testament Papaya Juice
Dinner
Vegetarian Chili*
Star of David Brown Rice
Seal of Solomon Salad*
Plate of Sliced Tomatoes on Spinach Leaves
Pita Bread
Communities Of Light Frozen Orange
Yogurt,*
Maple Syrup and Raspberry Topping
Supper
Hebrew Dried Fruit and Nut Plate*
Hot Apple Cider of the Second Seal*
Vegetarian Chili
(Preparation time: 45 minutes)
(Serves: 8)
2 cups raw bulgur
2 cups homemade tomato sauce
Olive oil for saut
1 cup each (chopped): celery, carrots, green peppers
2 teaspoons each: ground cumin, fresh basil
Salt and pepper to taste
6 tablespoons tomato paste
1 large (6 ounce) can olives
2 cups chopped, fresh tomatoes
Juice of 1 lemon
3 cans kidney beans
Grated cheese
Parsley
Heat tomato sauce to a boil. Pour over bulgur. Cover and let stand at least 15 minutes (it will be crunchy, so it can absorb more later).
Saut carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender.
Combine all ingredients, except grated cheese and parsley, and heat together gently.
Top with grated cheese and parsley
Seal of Solomon Salad
(Preparation time: 25 minutes)
(Allow at least 2 hours to chill)
(Serves: 8)
4-5 large cucumbers
teaspoon salt
3 cups plain yogurt
4 tablespoons chopped mint
Pinch of black pepper (optional)
1 cup raisins
Peel, thinly slice, and salt the cucumbers. Allow 15 minutes for any extra liquid to drain. Put the yogurt into a serving bowl with 2 tablespoons of chopped mint. Add the cucumber and raisins. Season with freshly ground black pepper, stir well and chill.
Before serving, garnish with 2 tablespoons of chopped mint.
Communities Of Light Frozen Yogu
rt
(Preparation time: 15 minutes)
(Allow 4+ hours freezing time)
(Serves: 8)
6 cups plain low-fat yogurt
1 cups frozen orange juice concentrate
3 teaspoons vanilla extract
6 tablespoons honey
16 raspberries
Mix all ingredients in a freezer bowl. Freeze for about 4 hours, stirring hourly for the first 3 hours. Serve with maple syrup and two raspberries (for the Second Seal!!), on top of each serving.
Hebrew Dried Fruit and Nut Plates
(Preparation time: 25 minutes)
(Serves: 8)
Make each person a plate of dried fruit and nuts. This can be done in the afternoon, and each plate can be covered with plastic wrap so it can be taken and eaten whenever (before or after Satsang).
e Second Seal
(Preparation time: 15 minutes)
(Serves: 8)
Use this amount of seasoning for up to 1 gallon of apple juice:
3 two inch long sticks of cinnamon
3 whole nutmegs
6 whole cloves
6 whole allspice
1 teaspoon ground orange peel
Boil the juice with the spices for a minute and then simmer for about 5 minutes. Enjoy!
PURE CONSCIOUSNESS - Saturday,
O
ctober 2, 1993
Recommended Fast
Supper
Pure Consciousness Soup*
Seventh Seal Beet Puree*
Freshly-Herbed Cottage Cheese*
Individual Limitless Carrot Salads*
Plate of Papaya Slices squeeze lime over
to keep fresh
Whole Wheat Rolls/Butter
Almond and Cheese Crescent Cookies
(Preparation time: 30 minutes)
(Serves: 8)
2 large potatoes, diced into inch cubes
8 cups vegetable stock
Dash of salt
4 tablespoons butter
2 tablespoons olive oil
teaspoon salt
2 stalks chopped celery
2 large carrots, diced
2 chopped summer squash
teaspoon each (fresh): thyme, dill, marjoram, basil, and parsley
2 tablespoons tamari sauce
2 cups raw peas (fresh or frozen)
Boil together the potatoes, vegetable stock and salt in a covered kettle, until the next vegetables are ready to add.
Heat a heavy skillet. Add the butter and olive oil, and saut remaining ingredients with the exception of the tamari sauce and peas. Continue cooking and stirring. When all is crisp-crunchy (about 3-4 minutes), add the entire skillet full, liquid and all, to the potatoes and their water. Bring to a quick boil, reduce heat and add the last two ingredients. Simmer an additional 20 minutes, or until potatoes are cooked.
Serve immediately. Can sprinkle parmesan cheese on top.
(Preparation time: 20 minutes)
(Serves: 6)
1 pound beets with skins, rinsed, stems removed
2 small potatoes, baked, peeled, and grated (about 2 cups)
3 tablespoons butter
1 teaspoon cider vinegar
Salt and pepper to taste
Cover and cook beets in microwave for 8 minutes. Remove from oven. Reserve juice. Cool, remove beet skins. Place beets in a food processor, adding their juices, until beets are smooth.
Combine beets with remaining ingredients in a microwave bowl. Heat uncovered for 2+ minutes, until hot.
(Preparation time: 10 minutes)
(Allow time to chill)
(Serves: 8)
3 cups cottage cheese
2 tablespoons each (finely minced): dill, basil, thyme, parsley, red sweet pepper
Mix all together. Chill until read to serve.
Individual Limitlessness Carrot Salad
(Preparation time: 30 minutes)
(Allow at least 1 hour to chill)
(Serves: 8)
8 cups grated carrots
6 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1 teaspoon ground coriander seeds
teaspoon salt (optional)
4 teaspoons chopped fresh mint
1 tablespoon chopped fresh parsley
2 teaspoons maple syrup
Mix all ingredients together and chill at least one hour before serving. Serve in individual bowls, maybe on spinach leaves, with slices of avocado and papaya.
SACRIFICE
Sunday,October 3, 1993
Breakfast
Unselfish Tofu/Potato Breakfast Dish*
Sacrificed Scones
Spiced Peach Butter
Fruit Smoothies*
Plain Yogurt
Dinner
Ten Lost Tribes Eggplant Patties*
Jerusalem Fettuccine with Parmesan Cheese
Samaritan White Sauce with Peas*
Third Seal Saut of Zucchini/Yellow Squash*
Crossed Salad with Olives
Delicious Dressing*
French Sourdough Bread/butter
Twelve Disciple Banana Cream Pie*
Supper
Thy Will Watermelon & Cantaloupe Slices
Sunflower and Pumpkin Seeds
Unselfish Tofu-Potato Breakfast Dish
(Preparation time: 30 minutes)
(Serves: 4)
1 pound tofu, wash, pat dry, and cut in small chunks
3 medium-large cooked white and sweet potatoes
2 tablespoons vegetable broth powder
teaspoon turmeric
2 tablespoons sesame oil
Put sesame oil into skillet over medium heat. Add tofu, potatoes, and seasonings. Stir and cook for about 5 minutes. Reduce heat if tofu sticks.
(Preparation time: 30 minutes)
(Serves: 4)
2 bananas
2-4 large, sweet fruit (apples, pears, persimmon, papaya, etc) or cup berries
2 cups papaya or apple juice
5 pitted soft dates
tablespoon vanilla extract
2 tablespoons frozen orange concentrate
Blend well and drink right away.
Ten Lost Tribes Eggplant Patties
(Preparation time: 50 minutes)
(Serves: 12)
10 medium eggplants
1 cup walnuts or sunflower seeds
1 1/3 cups wheat germ
2 tablespoons tamari
1 cup seasoned bread crumbs
1 teaspoon salt
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro
2 teaspoons veggie broth powder
1 1/2 tablespoons olive oil
Cook eggplants and drain (reserve juice for sauce). Blend on puree setting until just mixed. Combine all other ingredients, mix, and form into patties. Fry patties in skillet with oil, adding about 1/4 cup water (or more) later if needed. Brown both sides of patties. Cover with sauce and serve.
Samaritan White Sauce with Peas
(Preparation time: 30 minutes)
(Serves: 12)
12 tablespoons butter
12-16 tablespoons flour
12 cups milk (or can use some of todays vegetable juices and some milk)
1 1/2 teaspoons tamari
1/2 teaspoon pepper
1 cup frozen (or fresh) peas
Combine the butter and flour in saucepan, stirring while heating, to make a paste (rue). Add the milk slowly, whisking continuously. When all the milk has been whisked into the rue and the sauce becomes smooth, add all the other ingredients (except peas) and bring almost to a boil, stirring often. Lower heat and continue to cook, but do not let sauce boil. During the last few minutes of cooking, add peas.
Third Seal Saut of Zucchini and Yellow Squash
(Preparation time: 30 minutes)
(Serves: 12)
3 pounds summer squash
2 tablespoons vegetable broth powder
2 tablespoons olive oil
2 teaspoons fresh chopped basil
teaspoon salt (optional)
1 teaspoon fresh chopped oregano
4 tablespoons chopped parsley
2 teaspoons tamari
Scrub the squash with a stiff brush and slice into thin slices.
Saut the sliced squash in the oil, and continue to cook for 1 minute while turning the slices gently in the oil. Stir in all other ingredients. Cover and cook over low heat another 3-4 minutes. The squash should be crispy crunchy.
Garnish with parsley.
(Preparation time: 20 minutes)
(Serves: 12)
1 cups olive oil
6 tablespoons lemon juice
1 cups thick fresh tomato puree
1 teaspoon salt
1 teaspoon paprika
teaspoon fresh oregano
teaspoon fresh parsley
teaspoon thyme
teaspoon basil
Blend all ingredients together.
Twelve Disciples Banana Cream Pie
(Preparation time: 50 minutes)
(Allow three hours chilling time)
(Serves: 12)
Crust: 5 cups crushed graham crackers
12 tablespoons butter, melted with
3 tablespoons honey
1 teaspoon cinnamon
Dash of nutmeg
1 cup finely chopped almonds
Filling: 1 cup sour cream
24 ounces softened cream cheese
cup honey
2 teaspoons vanilla extract
teaspoon almond extract
2 large, mashed, ripe bananas
4 tablespoons fresh lemon or lime juice
Combine all crust ingredients and mix well. Press firmly into two 9 pie pans, building up thick sides with a nice edge. Brown in a 350 degree oven for 10 minutes. Cool completely before filling.
Beat together all filling ingredients until well blended. Pour into cooled crust and chill at least three hours.
Can top with sliced kiwis and/or strawberries, etc.
SURRENDERING AND SUBMISSION
Monday, October 4, 1993
Breakfast
Surrendered Buckwheat-Oat
Pancakes*
& Submissive Maple SyrupPlain Yogurt
Islam Poached Apples*
Fresh Orange Juice
Dinner
Bagged Lunches for the Mountains:
Fourth Seal Sandwiches*
Natural Soda or Juice
Fresh Pear
Tama, Raja, and Satva Surprises [trail
mix, sesame
sticks, natural candy]
Supper
Mecca Stewed Tomatoes*
Peanut Butter Pretzels, Carrot Chips,
Crackers
Carrot Sticks
Surrendered Buckwheat-Oat Pancakes
(Preparation time: 30 minutes)
(Serves: 12)
3 cups each: wheat flour and oat flour
1 cup buckwheat flour
4 eggs
Yogurt (about 4 cups)
Milk to bring to desired consistency
1 teaspoon baking powder
Mix all ingredients together. Cook on hot oiled griddle.
(Preparation time: 30 minutes)
(Serves: 12)
1 cup honey
teaspoon cinnamon
8 large cooking apples
Heat honey in a frying pan on low heat. Peel, halve lengthwise, and core the apples. Lay in hot honey with cavity down. Add the cinnamon. When apples are nearly tender, about five minutes, turn over. Ladle honey mixture into each cavity and simmer a few more minutes.
Serve hot.
Fourth Seal Sandwiches
(Preparation time: 40 minutes)
(Serves: 12)
Seven grain sandwich bread
Carrot pate (recipe below)
Mayonnaise
Alfalfa sprouts
Grated cheddar cheese
Tomato slices
Make sandwiches, then cut each loaf into two or three parts, slicing bread diagonally. Wrap each piece individually in plastic wrap.
8 tablespoons butter
1/4 teaspoon curry powder
1/4 cup finely minced celery
6 cups cooked carrots
1 1/3 cups cashew butter
Tamari to taste
1 cup chopped toasted cashew nuts
4 tablespoons minced parsley
Melt the butter, add the curry powder and celery. Cook briefly, then place into the blender with the carrots, and cashew butter. Blend until smooth, and season to taste with tamari.
Remove from blender and stir in the chopped nuts and parsley.
Meccan Stewed Tomatoes
(Preparation time: 40 minutes)
(Serves: 12)
10 large ripe tomatoes
12 tablespoons butter
Salt and pepper to taste
20 fresh basil leaves, cut in thin strips
Drop the tomatoes into boiling water for 10 seconds, then skin them and remove the seeds. Dice the flesh and place in a crock pot. Add the butter, salt and pepper. Cover and stew slowly for about 2 hours, stirring occasionally.
Add the basil and cook 10 minutes longer, or until tomatoes are soft.
UNIVERSALISM
Tuesday, October 5, 1993
Breakfast
One World Avocado/Banana Cream*
Universal Granolas
Kefir/Milk
Bab Blueberry Breakfast Squares
and/or Whole Wheat Toast
Fruit Bowl
Dinner
Broiled Bahai Vegetable Shish Kebab*
Bahaullah Basmati Rice with Garbanzo
Beans*
Nine Armed Star Peanut Tofu*
Pita Bread
Baklava and Figs
Supper
Fifth Seal Fresh Carrot/Celery Juice
Snacks [crackers, date rolls, fresh apple
slices]
One World Avocado/Banana Cream
(Preparation time: 20 minutes)
(Serves: 12)
3 ripe avocados
3 ripe bananas
Honey to taste
Juice of 1 lemons
Yogurt (optional)
Raspberries (optional)
Mix all together in blender. Add yogurt if desired.
Best to make as close to eating time as possible.
Could top with a few fresh raspberries.
Bab Blueberry Breakfast Squares
(Preparation time: 30 minutes)
(Serves: 12)
2 cups whole wheat pastry flour
1/2 cup brown rice flour
2 teaspoons cinnamon
2 tablespoons aluminum-free baking powder
1 teaspoon baking soda
2 teaspoons grated lemon peel
2 cups buttermilk
2 large eggs
2 teaspoons lemon juice
2/3 cup honey
1/2 cup melted butter
2 cups blueberries, fresh or frozen
In a medium-sized bowl, combine the dry ingredients and the lemon peel. Beat all the liquid ingredients together well and add to the dry ingredients, mixing thoroughly.
Pour into two oiled 8x 8 square pans and sprinkle the blueberries over the top, poking them into the batter slightly.
Bake at 350 degrees for 15 minutes, then turn the oven to 325 degrees and bake 10-15 minutes more, or until center tests clean. Allow to cool thoroughly in pan before cutting.
Note: If using blueberries, do not thaw. Just put them on still frozen.
Broiled Bahai Vegetable Shish Kebab
(Preparation time: 1 hour)
(Allow at least 3 hours to marinate vegetables)
(Serves: 12)
Eggplants, cut in 1 chunks, broiled until just soft,
and placed hot into marinade
Cherry Tomatoes
Peppers of all colors, cut in wide strips (they do not go into marinade)
Pineapple chunks
Olives, whole
Potatoes, precooked and quartered
Carrots, precooked and cut into chunks
Flat peas
Grated parmesan cheese (optional)
Marinade: 1 cups oil
2 cups sweet and sour sauce (Krafts Sauceworks)
2 tablespoons tamari
Basil, oregano, salt, and pepper
Combine all ingredients, mixing and coating all the vegetables (except the peppers) with the marinade. Stir and marinate in refrigerator for at least 3 hours.
Place the vegetables artistically on the skewers. Baste them with extra marinade as they broil (or bake) about 10 minutes. Do not let them burn!
Just before serving, sprinkle parmesan cheese over the vegetables.
Bahaullah Basmati Rice with Garbanzos
(Preparation time: 30 minutes)
(Serves: 12)
2 cups white basmati rice
4 cups water
1 tablespoon butter
teaspoon salt
Pinch of black pepper (optional)
1 can garbanzo beans
Put rice, water, butter, salt and pepper in a covered saucepan. Bring to a boil, cover, and simmer for 20 minutes. Without uncovering pan, turn off heat and let sit for 10 minutes.
Add garbanzo beans and mix. Serve hot.
(Preparation time: 30 minutes)
(Serves: 12)
2 pounds tofu, cut in squares
4 tablespoons peanut oil
Sauce:
3 tablespoons peanut butter
3 tablespoons water
2 teaspoons vegetable broth powder
Mix the ingredients for the sauce.
Cook the tofu in 4 tablespoons peanut oil until lightly brown, then pour sauce over tofu and continue cooking until tofu is done.
PARAVIPRAS
Wednesday, October 6, 1993
Breakfast
Incorruptible Muffins/cream
cheese/peanut butter
Pure Intention Cold Cereals
Milk/Soy Milk
Paravipra Cranberry Juice
Dinner
Sixth Seal Squash/Lentil Casserole*
Couscous with Cheese*
Elects Stir Fried Vegetables*
Whole Grain Bread [cooks choice]
Pie (cooks choice)
Supper
Salads with Beets & Carrots grated on top
Crackers
Sixth Seal Lentil-Squash Casserole
(Preparation time: 1 hour)
(Serves: 6)
2 tablespoons butter
cup finely chopped celery (or bok choy)
1 cup lentils
3 cups 1 cubes of pared winter squash
1 tablespoon fresh lemon juice
1 teaspoon minced fresh parsley
teaspoon salt, or to taste
teaspoon ground ginger or teaspoon fresh grated gingerroot
teaspoon freshly ground pepper
teaspoon ground cumin
Melt butter in a large saucepan over moderate heat. When the foam subsides, add the celery, cook, stirring occasionally, until just golden.
Add the lentils and toss to combine and coat lentils with butter. Pour in enough cold water to cover, turn heat to moderately high, and bring to a boil. Turn down heat to simmer and cook, covered, stirring occasionally, until lentils are barely tender, about 20 minutes
Add squash, lemon juice, parsley, salt, ginger, pepper, and cumin. Stir well to mix, cover and cook until squash is tender, about 20 minutes.
(Preparation time: 20 minutes)
(Serves: 12)
2 cups couscous
1 tablespoon vegetable broth powder
4 cups water
Sprinkle salt
4 tablespoons butter
In the butter, fry the couscous until golden brown, about 5 minutes. Add the water, salt, and vegetable broth powder. Bring to a boil, lower heat, and cook for 20 minutes.
Melt cheese on top while still hot.
(Preparation time: 30 minutes)
(Serves: 12)
Peas, any kind
Zucchini and/or yellow squash
Kohlrabi
Carrots
Swiss Chard
Beans
Bok Choy
Jerusalem artichokes
Eggplants
Peppers, all colors
Baby turnips
Celery
Small corns
1-2 cans water chestnuts
Olive Oil
Tamari (optional)
Vegetable broth powder (optional)
Chop all vegetables. Heat the olive oil and add the hard vegetables. Stir fry for about 2-3 minutes. Add the soft vegetables and cook another 2-3 minutes. Tamari and vegetable broth powder can be added for flavor.
PURE CONSCIOUSNESS
Thursday, October 7, 1993
Recommended Fast
Dinner [catered by Adams Table Restaurant]
Holy Convocation Gluten Steaks
Healthy Mixed Vegetables
Happy Mashed Potatoes & Gravy
Spiritual
Salad
Blessed Bread
Sal-Om Peach Cobblers
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