Self Realization Fellowship Recipes

8/19/2019 Self Realization Fellowship Recipes

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Ve g e t a r i a nR e c i p e s Self-Realization Fellowship©

ESTEVER CHEESE NUT LOAF (with mushroom

avy)........................................................................................................

DIANUTLETS...........................................................................................................................................................................

USHROOM AND ONION

RAVY............................................................................................................................................

ENTILS, NUTS AND CHEESE

ATTIES...................................................................................................................................

OCK-SAUSAGE

ATTIES..........................................................................................................................................................

UT

ATTIES.................................................................................................................................................................................

ROCCOLI

URGERS.....................................................................................................................................................................

USHROOM-NUT

URGERS.......................................................................................................................................................

USHROOM

URGERS,................................................................................................................................................................

OYBEAN

URGERS......................................................................................................................................................................

GGPLANT WITH

HEESE...........................................................................................................................................................

GGPLANT

ASSEROLE...............................................................................................................................................................

GGPLANT

ASAGNA..................................................................................................................................................................

GGPLANT

ZZA..........................................................................................................................................................................

USHROOM-NUT

ASSEROLE..................................................................................................................................................

UCCHINI

ASSEROLE.................................................................................................................................................................

UCCHINI CHEESE

ASSEROLE.................................................................................................................................................

ESTEVER CHEESE-NUT LOAF (with mushroom gravy)

le:///C|/yoga/srfrecipes/srfrecipes.htm (1 of 34)3/4/2005 2:50:12 PM


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UCCHINI

AKE.............................................................................................................................................................................

UCCHINI

ALLOP......................................................................................................................................................................

GG FOO

UNG................................................................................................................................................................................

ELERY AU GRATIN WITH

SCUITS......................................................................................................................................

NKS AND

CE.............................................................................................................................................................................

PPLE-NUT

URRY........................................................................................................................................................................

OCK-CHICKEN

URRY..............................................................................................................................................................

OCK-CHICKEN

AREBIT..........................................................................................................................................................

OTTAGE CHEESE

OUFFLE.......................................................................................................................................................

OGURT

NCHILADAS...............................................................................................................................................................

OUR CREAM ENCHILADAS............................................................................................................................................

AMALE PIE.........................................................................................................................................................................

EXICAN GARBANZO BEANS.........................................................................................................................................

OTTAGE CHEESE

UICHE.......................................................................................................................................................

EGETABLE POT

OURRI...........................................................................................................................................................

AKED VEGETARIAN BEANS..........................................................................................................................................

OTATOES STROGANOFF.................................................................................................................................................

GGS

OYALE................................................................................................................................................................................ELEN’S EGG

SH.......................................................................................................................................................................

ONDUE................................................................................................................................................................................

EGETABLE

P............................................................................................................................................................................

OUR CREAM SUBSTITUTE..............................................................................................................................................

IR-FRY VEGETABLES WITH TOFU (BEAN CURD)...................................................................................................

OFU-VEGETABLE SALAD...............................................................................................................................................

OFU WITH FRUIT..............................................................................................................................................................

LLIED TOFU SALAD.......................................................................................................................................................

THER TOFUUGGESTIONS.....................................................................................................................................................

AIN DISH CURRIED SPINACH SALAD.........................................................................................................................

ABBAGE SALAD...............................................................................................................................................................

DNEY BEAN SALAD.......................................................................................................................................................

EET

ALAD..................................................................................................................................................................................

EET SALAD

............................................................................................................................................................................

OY

ALAD...................................................................................................................................................................................



3/34


INESTRONE.......................................................................................................................................................................

OTATO SOUP SUPREME..................................................................................................................................................

HEESE SOUP WITH VEGA LINKS..................................................................................................................................

EARTY BEAN SOUP.........................................................................................................................................................

EXICAN

OUP............................................................................................................................................................................

PEN-FACED SANDWICH.................................................................................................................................................

YE BREAD

NACK.....................................................................................................................................................................

ANANA NUT MUFFINS....................................................................................................................................................

OTTAGE CHEESE MUFFINS............................................................................................................................................

SAME

REPES...........................................................................................................................................................................

OTTAGE PANCAKES........................................................................................................................................................

RAPPLE.............................................................................................................................................................................

NCOOKED CEREAL CRUNCH........................................................................................................................................

ALWA..................................................................................................................................................................................

OTTAGE CUSTARD..........................................................................................................................................................

ANUT

OOKIES........................................................................................................................................................................

AROB CHEWYS.................................................................................................................................................................

AROB NUT

AKE.......................................................................................................................................................................

AROB

ANDY.............................................................................................................................................................................

Z CAROB

ANDY......................................................................................................................................................................



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ESTEVER CHEESE NUT LOAF (with mushroom gravy)

eggs, beaten

oz. cheddar cheese (3 c.)grated

2 c. rolled oats

onion, chopped fine

asoning to taste (1/4-1/2 t. salt)

ushroom gravy (below)

c. fresh mushrooms, chopped fine

1/2 c. walnuts, chopped fine

5 c. cooked brown rice

ix all ingredients together except mushroom gravy. Place in greased loaf pan. Bake in moderate oven (3500)

minutes. Remove from oven and let stand 10 minutes. Loosen edges and turn onto serving plate. Cut into s

d serve with mushroom gravy. Makes approximately 8 servings.

USHROOM GRAVY: Brown 1 1/2 c. fresh chopped mushrooms in 3 T. margarine. Add 3 T. flour and blenowly add 2 c. milk, 1/4 t. salt and dash of nutmeg. Cook until thick.

NDIAN CUTLETS

c. walnuts, coarsely ground or chopped

c. cottage cheese

2 c. onions, minced

eggs, beaten

c. dried bread crumbs (fine)

1 t. salt. sage

T. flour

5-3 c. mushroom gravy (can use 2 cans mushroom gravy)

ix all ingredients together except mushroom gravy. Drop mixture from spoon into oiled skillet, forming patt

ook slowly over medium-low heat, browning on both sides. Place in casserole dish and add mushroom gravy

ee below). Cover dish and bake in oven at 300 F for 30 minutes. Makes 11 patties.

MUSHROOM AND ONION GRAVY

T. oil or margarine

T. flour

T. onion, chopped

lt and pepper

5 c. fresh or canned mushrooms, finely chopped

c. milk

tchen Bouquet, opt.



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uté onions and mushrooms in oil. Slowly add flour and seasoning. Gradually stir in milk. Add Kitchen Bou

desired.

ENTILS, NUTS AND CHEESE PATTIES

c. nuts, ground (walnuts, etc.)c. onions, chopped

c. sunflower seeds, ground

c. cottage cheese

c. cooked rice

c. cooked lentils, drained

2 t. sea salt

ix all ingredients together and form into patties. Fry in a little oil; top with cheese. Makes approximately 10

tties. Can also be made into a loaf.

MOCK-SAUSAGE PATTIES

c. cooked millet

eggs

T. oil

T. wheat germ

4 c. hulled sesame seeds, ground or other nuts

ook millet uncovered using about 1 1/2 c. water and 1/2 c. plus 1 T. of uncooked millet. Bring to a boil and c

r 5 minutes. Cover with lid and turn off heat. Let stand without removing lid for about 20-25 minutes. Cool.

hen add the rest of ingredients. Form into patties and brown in oiled skillet. Makes about 8 cakes. Good serv

th fried apples or honey.

UT PATTIES

c. oatmeal, cooked thickly and cooled

T. flour

T. sesame seeds

T. oil

c. walnuts, ground

T. onion, chopped fine

. sage

4 c. bread crumbs

lt to taste

eggs, slightly beaten



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ute onion in oil until soft, add to oatmeal, mix well. Stir in balance of ingredients. Put a little margarine in

illet. Drop mixture from spoon, forming patties. Sauté slowly. Brown on both sides. Serves 4. Good served

wed or fried apples.

ROCCOLI BURGERS

eggs

3 c. broccoli, chopped fine

mushrooms, sliced thin

T. wheat germ

T. brewer's yeast

lt & pepper to taste

T. ground nuts (cashews, almonds, Brazil or sunflower seeds)

T. onion, chopped (scallion or Spanish)

our to thicken, if necessary

at eggs, add all other ingredients except flour, and mix. Add flour, if necessary, to get proper consistency. F

butter or oil. Makes 4 patties.

MUSHROOM-NUT BURGERS

2 eggs

3 c. ground nuts (almonds cashews, sunflower seeds, or Brazil nuts)

mushrooms, minced

lt & pepper to taste

T. wheat germ

T. brewer's yeast

T. onion, chopped (scallion or Spanish)

our to thicken, if necessary

at eggs, add all other ingredients except flour and mix. Add flour, if necessary, to get proper consistency. F

tter or oil. makes 4 patties.



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MUSHROOM BURGERS,

c. grated mushrooms

eggs, beaten

c. grated cheddar cheese

2 c. cottage cheese

2 T. green pepper, grated

green onions, chopped

2 c. sesame seeds (opt.)

c. wheat germ

. salt

. Spike (seasoned salt)

4 t. cumin

2 t. oregano

2 t. chili powder (opt.)

ix all ingredients together and form into patties. Roll in sesame seed, if desired. Sauté over low heat inargarine until brown on both sides.

OYBEAN BURGERS

3 green pepper, chopped fine

cloves garlic, minced

small onion, chopped

T. parsley, choppedgreen chili pepper, chopped (or 1 sm. can Ortega brand green chili peppers), opt.

T. oil or margarine

3 c. garbanzo beans

3 c. soybeans

T. (heaping) wheat germ

egg

4 t. salt

4 t. each cumin, turmeric, basil & marjoram

ook together garbanzo beans and soybeans until tender. and add to the first 5 ingredients which have been

uteed in the oil or margarine. To this add remainder of ingredients. Mix and make into patties. Brown in hot

both sides. Good served with yogurt and sprouts, or put on a hamburger bun and add a slice of cheese. Mak

tties.

GGPLANT WITH CHEESE

unpeeled eggplant, sliced thin



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T. margarine

edium sharp cheddar cheese

egg

T. milk

ake a batter of egg and milk. Heat margarine in heavy skillet, add eggplant which has been dipped in batter.

hen eggplant is browned on both sides, salt to taste and add 1 slice cheese to each slice of eggplant. Cover a

ok for a minute or two until cheese is melted.



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GGPLANT CASSEROLE

1g. eggplant, peeled & cubed

1/2 c. whole wheat bread crumb

T. dried minced onion

4 t. garlic salt

. sage

eggs, well beaten

1/2 c. cheddar cheese, grated

c. milk

T. wheat germ

ook eggplant in salted water until tender. Drain and mix well with balance of ingredients. Pour into greased

2 2 quart casserole and dot with margarine. Bake at 350' for 45 minutes. Serves 4-5.

GGPLANT LASAGNA

1g. eggplant, peeled, sliced and steamed until tender

T. olive oil


ibs celery, minced

sprigs minced parsley

sliced mushrooms

lt to taste

c. tomato sauce

eggs, beaten

1/4 c. cottage cheese

3 pkg. grated jack cheese (1 1/2 cups)

2 c. grated Parmesan cheese

. each sweet basil and oregano

uté vegetables in oil. Add spices and tomato sauce. Simmer on low heat for 1/2 hour. Layer sauce, vegetabl

d cheese mixture (combine cheeses and eggs) in baking dish (end layering with cheese mixture). Bake

covered in 8 x 8-inch baking dish at 325 degrees F for 1 - 1 1/4 hours.

GGPLANT PIZZA

eggplant

can Contadina Pizza Sauce

ck cheese) grated

ce and peel eggplant. Oil both sides of eggplant and place in pan under broiler; brown lightly on both sides

ur pizza sauce over eggplant slices and sprinkle jack cheese over all. Bake at 375 degrees F until lightly



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owned.

MUSHROOM-NUT CASSEROLE

2 lb. mushrooms, quartered

green pepper, chopped

medium onion, chopped

4 c. raisins

egg

4 c. sesame seeds

c. herb seasoned stuffing mix

2 c. jack cheese

2 c. longhorn cheese

2 c. nuts (pecans or almonds)

ix the above ingredients together and put in a casserole. Bake 30 minutes at 375 degrees. Pour sauce over

ecipe follows) and bake 30 minutes more.

AUCE:

vegetable bouillon cube

2 c. hot water

T. lemon juice

T. natural or raw sugar

ix together and add to above. Serves 4.

UCCHINI CASSEROLE

c. cooked zucchini (preferably steamed)

c. thick white sauce (see below)

oz. grated sharp cheddar cheese

alt to tasteash of nutmeg

1 t. onion powder, opt.

ash of ground pepper, opt.

w drops Worcestershire sauce, opt.

c. whole wheat bread crumbs

2 c. grated Parmesan cheese

HITE SAUCE: In heavy pan melt 3 oz. butter or soft margarine. Add and stir until blended: 1/2 c. whole wh



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ur. Add gradually while stirring continuously: 2 c. whole milk.

ook sauce slowly over low fire until thickened. Add grated cheese, salt, nutmeg, and, if desired, onion powd

pper and Worcestershire sauce. Place zucchini in shallow baking dish, spread sauce over it. Top with bread

umbs and Parmesan cheese. Bake at 3500 for about 1/2 hour or until well heated and slightly browned.

UCCHINI CHEESE CASSEROLE

b. zucchini, sliced

T. oil

4 c. onion, chopped

1/2 c. brown rice, cooked and seasoned

c. dry cottage cheese

can cream of mushroom soup

4 c. water

ck cheese, shredded

lt and pepper to taste

rboil zucchini in salted water. Drain well. Sauté onion in oil until limp. Toss zucchini, onion, rice and cottag

eese together. Moisten with the mushroom soup which has been thinned with the water. Check seasoning; a

ore if necessary. Place in buttered casserole, top with jack cheese. Bake at 350* for 30 minutes. Serves 6.

he rains of God's mercy cannot gather on mountaintops of pride, but flow easily into valleys of humbleness

UCCHINI BAKE

med. zucchini, sliced

onion, chopped

T. margarine

omato, chopped

2 t. poultry seasoning

2 c. bread crumbs (whole wheat). salt

ash of pepper

1/4 c. sharp cheese, shredded

rboil zucchini for 5 min. in salted water. Saute onion in margarine until golden. Combine all ingredients, sa

T. of bread crumbs and 1/4 c. cheese. Put in casserole and sprinkle reserved bread crumbs and cheese on top

ake at 3500 for 20 minutes.



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UCCHINI SCALLOP

b. zucchini

T. onion, chopped

2 green pepper, chopped

4 c. milk

2 c. mayonnaise

4 c. bread crumbsc. grated cheese

ttle Links, opt.

lt

ce squash and cook with onion and pepper in a little salted water. When tender, drain well and place in

sserole. Mix mayonnaise with milk; add 3/4 c. cheese and bread crumbs. Heat over low temperature until

eese is almost melted. Pour over squash, sprinkle with balance of cheese. If more protein is desired, place a

ttle Links on top. Bake at 350* until cheese is melted, about 15 or 20 minutes.

GG FOO YUNG

c. onion, chopped fine

c. bean sprouts

green pepper, chopped fine

c. mushrooms, chopped fine, opt.

T. oil

eggs

2 t. salt

at all together thoroughly. Drop large spoonfuls onto a hot oiled grill and saute slowly until light brown on

des. Serve with soy sauce. Makes about 6 cakes.

ELERY AU GRATIN WITH BISCUITS

bunch of celery

2 c. onion, chopped

c. raw carrots, diced

T. margarine

T. flour

1/2 c. milk (may use 1/2 c. vegetable water for part of milk)

c. grated cheese

T. pimento, chopped

2 c. slivered almonds

2 t. basil

lt and pepper



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ube prepared buttermilk biscuits

hop celery into ½ inch slices, add onion and carrots. Boil 20-25 minutes in small amount of slightly salted w

ain. Make cream sauce of margarine, flour and milk. Add cheese. Stir in cooked vegetables, pimentos, basil

monds. Taste for seasoning. Turn into 2-quart casserole and top with biscuits. Sprinkle a little cheese over

scuits. Bake at 350* without lid for about 20 minutes are until biscuits are golden brown. Serves 5.

INKS AND RICE

onion, chopped

sm. green pepper, cut in pieces

T. oil

1/2 c. brown rice

can Loma Linda Little Links (cut in ½-inch pieces)

T. chicken-style seasoning

omatoes, cut in pieces

c. water. turmeric

. salt

T. oregano

uté onions and pepper until onions are limp but not brown. Add rice, stir and fry for 5 minutes. Add remain

ingredients. Bring to a boil, cover and turn to a very low heat. Cook for 60-65 minutes or until liquid has

most disappeared. Serves 6-8.

The diamond and the charcoal lying side by side equally receive theun's rays; but until the charcoal becomes a diamond, white and clear, i

annot reflect the sunlight."

Paramahansa Yogananda

PPLE-NUT CURRY

4 c. margarine

stalk celery, thinly sliced

apples, peeled and diced

2 c. onion) chopped fineT. curry powder

4 t. salt

T. flour

1/2 c. chicken broth made with 2 cubes chicken-flavored bouillon

4 c. sunflower seeds

2 c. slivered or whole almonds

T. lemon juice



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elt margarine in skillet. Add celery, apples and onions and sauté until soft. Add curry, salt, and 2 T. flour. St

ell. Add chicken broth. Cook and stir until thickened. Cover and let simmer for 25 minutes. Add lemon juice

nflower seeds and almonds. Heat thoroughly and serve over rice. Serves 4.

MOCK-CHICKEN CURRY

7 T. oilT. curry powder

. turmeric

5 cloves garlic

arge onions, chopped

can Worthington's cubed chicken, incl. juice

can green pea soup, plus 3/4 can water

can green beans, drained

T. vinegar

eat and stir first three ingredients until pungent, then add garlic and onions. Cook until onions are limp; add

icken, pea soup with water, beans and vinegar. Bring to boil then simmer for 20 minutes, stirring frequently

his to be served over rice; sprinkle with peanuts, coconut, and sliced bananas. Serve with chutney. Sliced

matoes, relishes, and a green salad round out the meal.

MOCK-CHICKEN RAREBIT

T. margarine or oil

T. flourcan or 1 c. Worthington's Soyameat diced, chicken style

c. milk

c. grated sharp cheddar cheese

hard-boiled eggs, sliced

elt margarine. Stir in flour and add milk.When thick add cheese. Melt. Add Soyameat and eggs. Serve on to

rves 4.

OTTAGE CHEESE SOUFFLE

T. oil

T. finely chopped onion

T. flour

2 t. salt

c. milk

1/4 c. cottage cheese

eggs, separated



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T. wheat germ

ute onion in oil until limp. Add flour and salt. Slowly stir in milk and cook over medium heat until thickene

ool and add cheese. Beat yolks of eggs with fork and add slowly to mixture. Fold in egg whites which have b

aten until stiff (forming peaks). Put into greased casserole. Bake in pre-heated 350' oven for 35 minutes or u

ht brown and mixture does not adhere to knife.

OGURT ENCHILADAS

dozen tortillas

ated cheddar cheese

NCHILADA FILLING Combine the following:

c. yogurt (drain in 2 thicknesses of cheesecloth) OR 2 c. sour cream

c. chopped green onions

2 t. cumin

4 c. mushrooms, chopped

4 c. olives, chopped or sliced

4 c. bean sprouts

NCHILADA SAUCE:

T. cooking oil

T. whole wheat flour

cloves garlic, mashed

can tomato sauce (15 oz.)c. hot vegetable stock

T. chili powder

5 - .5 lb. jack cheese

nch of cumin

lt to taste

own flour in hot oil. Add garlic, tomato sauce and vegetable stock. Add chili powder, cumin and salt. Add j

eese and stir until melted. Cook about 20 minutes. Fill each tortilla with enchilada filling and a small amoun

eddar cheese. Roll each and place side by side in a baking pan. Pour sauce over and bake at 375* for 20nutes. Remove from oven and put a small amount of grated cheddar cheese on top. Return to oven and bake

nutes more.

*****************

"By attunement with Thee may we bring our hearts' fragmentary melodies to divine completion."

- Paramahansa Yogana

OUR CREAM ENCHILADAS



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1/2 c. sour cream

12 corn tortillas

c. cottage cheese

T. butter or margarine

2 t. onion salt

2 lb. jack cheese, cut in strips

8 t. pepper

2 of 7-oz. can green chili peppers

4 lb. cheddar cheese, cut in strips

ix sour cream, cottage cheese, onion salt and pepper. Remove seeds from peppers and cut in strips. Sauté

rtillas in butter until they start to brown but are still limp. Spread tortillas with sour cream mixture. Put sever

ips of jack and cheddar cheese and chili peppers on the sour cream and roll up. Place rolled tortillas close

gether in shallow 9 x 13-inch pan. Spoon remaining sour cream mixture over tortillas. Garnish with remaini

ppers and cheese. Bake at 3501 for 30 minutes. Then set under broiler to brown. Serves 4-6.



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AMALE PIE

4 c. soybeans, cooked tender and mashed or ground fine

3 c plus 2 T. corn meal

Pkg. Schilling Taco Seasoning Mix

egg

3 c. water

12. oz can whole kernel corn

8 oz. can tomato sauce

c. shredded cheddar or. jack cheese

T. margarine or oil

med. green chili, diced

2 med. green pepper, diced


med. onion, diced

ute the last 4 vegetables in the margarine or oil. Combine mashed beans, 1/3 c. cornmeal, 3 T. seasoning mig, water, and 1/2 of sauteed vegetables. Mix well. Press in 9-inch pie plate greased with margarine. Bake 12

nutes at 350*. Combine remaining sauteed mixture and balance of seasoning mix, 2 T. left-over cornmeal,

mato sauce, corn and half of cheese. Pour into partially baked shell. Sprinkle with remaining cheese. Contin

king about 30 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.

MEXICAN GARBANZO BEANS

c. cooked garbanzo beans

T. oil

2 c. onion, chopped

c. canned tomatoes

2 green pepper, chopped

lt to taste

ay leaf

ute onion and pepper in oil until onions are limp. Add bay leaf, tomatoes and beans. Season to taste. simme

15 min. until fairly dry. Serves 4.

OTTAGE CHEESE QUICHE

c. fine Saltine cracker crumbs

4 c. melted margarine

eggs

c. cottage cheese

4 c. Bacos



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. thyme

rmesan cheese

ombine cracker crumbs and margarine. Press into bottom and sides of a 9 inch pie pan. Bake 5 10 minutes at

0' until slightly brown. Remove from oven and cool. Combine eggs, cottage cheese, Bacos, thyme and pour

e shell. Sprinkle with Parmesan cheese. Bake at 3500 about 45 minutes or until knife comes out clean when

serted. (Can use unbaked 9-inch pie shell instead of cracker crumb shell.)

EGETABLE POT POURRI

bs. zucchini, sliced

eggplant cut in ½-inch slices

stalks celery, cut in ½ inch pieces

bell pepper, cut in strips

onion, chopped

med. tomatoes, diced

bay leaves

c. sharp cheese, grated

T. butter

. garlic powder

rboil zucchini, eggplant) celery and pepper in salted water for 10 minutes. Drain. Place in large flat baking d

dd onion, tomato, bay leaves and cheese. Dot with butter and sprinkle with garlic powder, herbs; salt and pep

needed. Top with Parmesan cheese. Bake at 350* for about 35 minutes or until tender and cheese is melted.

rves 6-8.

AKED VEGETARIAN BEANS

med. onion, chopped and sauteed in oil or butter

dd: 1/4 c. ketchup

. mustard

T. molasses or dark Karo

can vegetarian beans (Heinz in tomato sauce)

ma Linda Little Links

ur in baking dish. Arrange Little Links in beans. Bake in 350' oven for 40 45 minutes.

OTATOES STROGANOFF

med. potatoes, thinly sliced

2 med. onion, diced

c. milk

T. flour

c. sour cream

c. cheddar cheese, grated



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pkg. stroganoff mix (1 1/4 oz.)

T. butter

yer half of the potatoes in a greased casserole dish; spread sour cream over potatoes; add stroganoff mix ev

er sour cream, Next spread onion over mixture and sprinkle flour over top. Spread half of the grated cheese

er flour; add salt and pepper to taste. Top with remaining potatoes; dab butter on top; add milk and season a

th salt and pepper. Bake in 3751 oven for 1 hour. Spread remainder of cheese on top and bake for another 3

nutes. Serves 6.

GGS ROYALE

onion, chopped

T. margarine

c. cooked tomatoes (or fresh chopped)

2 t. savory or other herb such as thyme, sage, etc.

eggs

4 c. milk

ute onion in margarine until golden. Add tomatoes and herbs. Cook until juice is eliminated. Beat eggs and

lk together and add to tomato mixture. Salt and pepper to taste and scramble over medium heat. (Good serv

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



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ELEN’S EGG DISH

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.

ONDUE

1 sm. can green chilis, diced

1 can cheddar cheese soup2 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.

EGETABLE DIP

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.

OUR CREAM SUBSTITUTE

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



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ngredients 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.

TIR-FRY VEGETABLES WITH TOFU (BEAN CURD)

eat a small amount of oil in a heavy skillet. When hot, add vegetables which have been diced, sliced, or

redded. Stir constantly for a short time. Add a few tablespoons of water, cover and braise for a few minutes

til vegetables are done but still crunchy. The smaller the vegetables are cut the quicker they cook. All shoult about the same size. Some vegetables require longer cooking time. Start them cooking earlier so all will be

ne at the same time. one vegetable alone can be stir-fried or combined with others. Try green pepper, celery

an sprouts, onions, and mushrooms, or try broccoli, onions, celery, carrots, and pepper. Or just asparagus an

ushrooms. Make your own combinations.

fter vegetables are cooked, sprinkle with soy sauce. Saute ½-inch slices of tofu in a little butter until slightly

lden. Remove to plate and sprinkle with soy sauce, or other seasoning. The vegetables may be served on a

atter surrounded by sautéed tofu or served separately.

his is a good way to use odds and ends of vegetables.

OFU-VEGETABLE SALAD

or more oz. tofu, drained

small green onions, chopped and cut into ½-inch cubes

. Worcestershire Sauce

omatoes, diced

2 c. cucumber, diced

dd a couple of your favorite herbs such as savory, marjoram, basil, or thyme. Salt to taste with plain orasoned salt and moisten with mayonnaise. Serve on lettuce leaf. Other choices of vegetables can be combin

th tofu and mayonnaise to make interesting salads.

OFU WITH FRUIT

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.

ELLIED TOFU SALADpkg. Eames Kosher Jello (vegetarian) lemon flavor

scant cups stewed tomatoes

2 lb. tofu

. paprika

2 t. Worcestershire Sauce

T. onion, chopped

2 c. celery, chopped fine

2 c. green pepper, chopped fine

eat tomatoes to a boil and add jel. When cooled put in blender and add balance of ingredients except celery a



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pper. Blend. Put into a bowl and add pepper and celery. Pour into oiled mold and refrigerate; when set turn

plate. Garnish with salad greens and serve wtih mayonnaise.

THER TOFU SUGGESTIONS

y blending tofu in a blender with a little bit of fruit and juice, add some honey and serve with a dash of

nnamon on top.

fu is a versatile, mild flavored food containing protein. It can be included in many dishes. Try your hand ateating new and interesting ways of using it. when used or eaten along with whole grains, its protein value is

creased. Some grocery stores now carry it in their refrigeration department.

MAIN DISH CURRIED SPINACH SALAD

1g. bunch of fresh spinach, torn

c. fenugreek sprouts, opt.

hard-boiled eggs, chopped

T. green onions, slicedripe banana, cut in chunks

4 c. peanuts

½ c. slivered pineapple (canned or fresh)DRESSING:

4 c. peanut or vegetable oil

4 c. white vinegar

2 t. sugar or honey to taste

1/2 t. curry powder

. dry mustard

ombine dressing ingredients. Shake well and chill. Combine salad ingredients. Pour dressing over and toss.

rves 2-3 main or 6 side dishes.

f you lack Will power, try to develop 'won't' power." - Paramahansa Yogananda

ABBAGE SALAD

1/2 c. finely shredded or chopped cabbage

. milk 4 t. sugar

T. onion, chopped fine

lt

c peanuts, without skins

ayonnaise to moisten

ix together and moisten with the mayonnaise.

IDNEY BEAN SALAD



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can kidney beans, drained

4 c. celery, chopped

T. onion, chopped

T. sweet pickles, chopped (or sweet relish)

hard-boiled eggs, chopped

ayonnaise

ix all together and moisten with the mayonnaise.

EET SALAD

c. cooked beets, diced

boiled eggs, diced

T. onion, minced

T. sesame seeds, ground

lt and pepper

ayonnaise

ix all together and moisten with mayonnaise. Serves 4-5.

EET SALAD II

c. cooked beets, cubed

T. onion

T. sweet pickle, chopped

oranges, peeled & cubed

2 c. walnuts, chopped

T. sesame seeds, ground

lt and pepper to taste

ayonnaise, to moisten

ix together and moisten with the mayonnaise.

OY SALAD

c. cooked & drained soy beans

orange, peeled and cubed

c. raisins

2 1 t. lemon juice

ayonnaise

ix first 4 ingredients and moisten with mayonnaise. Serves 4.

MINESTRONE



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c. dried baby lima bean

onion, chopped

stalk celery, chopped

clove garlic

4 c. oil

T. flour

med. tomatoes, chopped

small can tomato sauceT. sugar

c. uncooked noodles

c. chicken broth made from 3 cubes imitation chicken flavored bouillon (use drained liquid from beans as

the 6 cups)

2 t. salt

pper to taste

ak beans overnight in water. Next morning drain and cover with water slightly salted. Cook until tender. Dr

d save liquid to make chicken broth. Saute onion, celery and garlic in oil until limp. Stir in flour. Add to bea

th the 6 cups of broth, tomatoes, tomato sauce, noodles, salt, pepper and sugar. Simmer 30 minutes. Serve w

rmesan cheese. Makes about 2 1/2 quarts.



26/34


OTATO SOUP SUPREME

med. onion, chopped fine

green pepper, chopped fine

T. oil

c. water

med. potatoes, cut in small cubes

1g. or 2 sm. tomatoes, cubed

1/2 t. salt

inch of oregano

epper

T. flour

2 c. sharp cheddar cheese, grated

c. milk

a large pan saute onions and pepper in oil until onions are limp. Add water, potatoes, tomato, salt, pepper an

egano. Cook about 25 minutes or until tender. Mix flour with a little of the milk to make a smooth paste, add

up. Stir until soup thickens, add cheese. When melted, stir in remainder of milk. Good made the day before

rving. Serves 6.

is good to keep a mental diary. Before you go to bed each night, sit for a short time and review the day. Se

hat you are becoming. Do you like the trend of your life? If not, change it."

- Paramahansa Yogan

HEESE SOUP WITH VEGA LINKSc. chopped onion

stalks celery, chopped

2 green pepper, dicedcarrot, thinly sliced

bay leaves

T. margarine

c. water

. Worcestershire sauce

c. milk

1/2 c. grated cheddar cheese

Worthington's Vega Links

T. Bacos Bits (imitation bacon)

alt to taste

large pot sauté in margarine the first 5 ingredients. Stir in flour. Slowly add water and Worcestershire sauce

mmer 20 min. Add milk and bring almost to a boil; add cheese and stir until melted. Add Vega Links and

acos. Season to taste.

EARTY BEAN SOUP

c. small white beans



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medium onions, chopped


4 c. oil

arge potatoes

. oregano

c. stewed tomatoes

T. honey

T. Bacos Bits (imitation bacon)

ak beans overnight in 2 quarts water. Drain, add 2 quarts water and simmer until beans are tender

pproximately 2 hours). Salt and pepper to taste. Saute onions and garlic in oil until limp. Add to beans with

her ingredients. Cover and simmer until potatoes are tender (20-25 min.). Check again for seasoning. Makes

proximately 2 1/2 quarts.

MEXICAN SOUP

qt. water or vegetable stock

c. canned stewed tomatoes (28 oz. can)

onions, thinly slicedT. oil

cloves garlic, chopped

whole cloves

nch of oregano

T. parsley, chopped

green peppers, chopped

small can mushrooms or equal amount of fresh ones

can Worthington's non-meat balls with gravy

lt to taste, about 1 1/4 t.

T. sugar (opt.)

oil all ingredients together, except non meat balls with gravy and mushrooms, for 30 minutes. Add mushroom

d non-meat balls with gravy. Cook 15 20 minutes more. Test for seasoning.

PEN-FACED SANDWICH

ast both sides of bread slices. Cover each with a mixture of grated cheese and a little prepared mustard and

ated onion. Top each with a slice of tomato. Bake in 400' oven until cheese melts; cut diagonally and serve.

an use other relishes on top instead of tomatoes; try cucumbers, radishes, olives, etc.).

YE BREAD SNACK

T. margarine

. prepared mustard

slices cheese, or grated cheese

slices rye bread or other bread



28/34


ix margarine and mustard and spread over bread. Top each slice with a thick layer of grated cheese or a slic

eese. Stack one slice of bread on top of the other, making 2 sandwiches. Bake in 400' oven until cheese bub

ut into thirds and serve. Serves 2.



29/34


ANANA NUT MUFFINS

c. white flour

c. whole wheat flour

2 c. wheat germ

T. baking powder

2 c. brown sugar

2 t. salt4 cube margarine

c. walnuts, coarsely chopped

eggs

3 c. milk

ripe bananas

. vanilla

ix in bowl with pie blender or by rubbing between the hands, flour, wheat germ, baking powder, sugar, salt

argarine, until pieces are the size of small peas. Stir in walnuts, set aside. Put balance of ingredients in blendd blend until bananas are well mixed. Pour this into flour mixture and stir well. Fill well greased 2 1/2 inch

uffin 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 roo

your own mind bright and spotless."

Paramahansa

Yogananda

OTTAGE CHEESE MUFFINS

end in blender:

2 c. milk

egg

2 c. cottage cheese

4 t. salt

T. honey

T. oil

ur into bowl and add:

T. wheat germ

4 c. whole wheat flour mixed with

1/2 t. baking powder

ease muffin tins; sprinkle a little cornmeal in bottom of each tin to prevent sticking. Stir mixture and pour in

s filling each 2/3 full. Bake at 350* for 20 min. or until muffins are golden brown. Test with toothpick by

serting pick into muffin. If pick is dry, muffins are done. Yield: 8 small muffins.



30/34


ESAME CREPES

eggs

4 t. salt

c. flour less 2 T.

c. milk

T. oilT. sesame seed

t flour, salt and sesame seed in a bowl; make a hollow in the center. Slowly add milk, beat thoroughly.

dd oil and beaten eggs. Batter should be thin like heavy cream. Use a 6 or 7 in. skillet and spatula. Pour

ittle less than 1/4 cup into hot, slightly oiled 7 inch pan (use less for 6 inch pan). Quickly swirl around

til batter makes a thin covering over entire bottom of pan. Bake for about 1/2 minute or until crepe is

ghtly brown. Flip with spatula and bake other side. Crepes should be rather pale so they will be supple

d easily rolled. Butter while hot. Place in center of each a daub of sour cream or substitute as given in

s book (p. 14), or use cottage cheese. Over this add apple sauce, strawberries or other fruit. Roll andrve. Serves 2, about 10 crepes.

OTTAGE PANCAKES

t in blender and blend until smooth:

eggs

c. cottage cheese

2 c. milk

4 t. salt

ur above into bowl and add:

2 c. less 1 T. whole wheat flour2 t. baking powder mixed with flour.

ix and bake. Makes 10-12 medium size cakes. Serves 2.

CRAPPLEc. boiling water

. salt

c. cornmeal

c. wheat germ

T. onion, choppedT. green pepper, chopped

c. Vegeburger

dd cornmeal slowly to boiling salted water, stirring constantly. Add wheat germ then balance of ingredients.

ace in top of double boiler; cook 30-40 minutes or until thick and dry. Put into greased loaf pan and cool. W

ld, remove from pan and slice. Dip in slightly beaten egg, then roll in crumbs or wheat germ. Saute in hot oi

argarine until brown on both sides. May be served with honey. Serves 4-6.



31/34


NCOOKED CEREAL CRUNCHc. uncooked old fashioned rolled oats

2 c. uncooked whole wheat cereal (such as bran, bran flakes, etc.)

c. hulled sunflower seeds

2 c. sesame seeds, optional

c. nuts, chopped

c. wheat germ

2 c. soybean nuts, chopped, optional

c. raisins

2 c. brown sugar

. cinnamon

2 c. honey

2 t. cinnamon

ix all together. Serve as cereal.

ALWA

c. milk

c. water

c. cream of wheat

ash of salt

2 c. margarine (1 cube)

2 t. cardamom seed, opt.

2 c. raisins

2 c. slivered almonds (more if desired)

same seeds (hulled)

ing water, milk and salt to a boil. Slowly sprinkle in cream of wheat, stirring constantly. Add butter, honey,

rdamon seed. Cook until the Halwa leaves the sides of the pan or is dry. Add cinnamon, raisins and almonds

t in 8 x 8-inch pan to set. Sprinkle with sesame seed, pressing down seeds with knife. Cool and cut in squar

OTTAGE CUSTARD

eggs

4 c. honey

4 t. salt

2 c. cottage cheese

banana

. vanilla

ash of nutmeg

c. hot milk

end all together except milk in blender. Then add milk slowly. Pour into casserole and set in pan of hot wate

ake at 3501 until knife comes out clean when inserted into custard, about 40 minutes.



32/34


EANUT COOKIES

c. whole wheat flour

4 c. soy flour

4 c. wheat germ

4 c.-milk

. soda

2 t. salt (eliminate salt if salted peanuts are used)

2 c. corn oilc. honey

eggs

. vanilla

c. peanuts, chopped or whole

c. sunflower seeds (prefer ably raw)

12 oz. carob bits, optional

large bowl beat oil, honey and eggs until bubbly. Add milk, vanilla and soy flour and beat. In a medium bow

r together whole wheat flour, wheat germ, soda and salt and add to the wet ingredients. Stir in peanuts,

nflower seeds, and carob bits if desired. Drop by teaspoonfuls onto greased cookie sheet. Bake at 31251 for11 minutes or until slightly browned. Makes 7 dozen.

AROB CHEWYS

c. oil

c. white sugar

4 c. brown sugar

eggs

. vanilla1/2 c. flour

4 t. salt

. soda

2 t. baking powder

c. old fashioned oats

c. carob chips

c. walnuts, chopped

eam together first 3 ingredients. Add eggs and vanilla, beat well. Stir in flour, salt, soda and baking powder

hich have been sifted together. Add oats, carob and nuts. Drop by teaspoonfuls on lightly greased baking shake at 3500 for about 10 minutes. Makes 6 dozen.

AROB NUT CAKE

2 c. oil

c. honey

eggs



33/34


. vanilla

c. sour milk

. soda

1/2 c. flour

2 c. carob powder

2 t. salt

c. coarsely chopped walnuts

ix oil and honey. Beat in eggs and vanilla. Mix soda with sour milk and add to mixture. Sift flour, carob, and

t together and add to batter. Pour into a 9 x 9 inch greased and floured pan. Bake at 3500 for 30 minutes. A

osting.

AROB CANDY

1/2 cubes margarine (butter)

1/2 c. confectioners' sugar

1/2 c. non fat dry milkc. carob powder

. vanilla

ound walnuts

elt butter, add sugar, mix well. Add carob, vanilla, and dry non fat milk and nuts. Cream all together well.

gredients may appear a little crumbly but pat mixture down into a small, shallow greased pan and cut in squ

frigerate and serve



34/34


-Z CAROB CANDY

1/4 c. brown sugar

cube margarine

4 c. milk

4 c. carob powder

c. powdered milk

uts chopped, optional

oil first 3 ingredients 5 minutes. Remove from heat.and add carob powder, powdered milk, and nuts if desire

ur into greased pan and cool. Cut in squares.

rayer-demand before taking food: "H e a v e n l y F a t h e r , r e c e iv e t h i s f o o d . M a k e i t

o l y . L e t n o i m p u r i t y o f g r e e d e v e r d e f i l e i t . Th e f o o d c o m e s f r o m T h e e . I t

t o b u i ld T h y t em p l e . Sp i r i t u a l i ze i t . Sp i r i t t o Sp i r i t g o e s . W e a r e t h e p e t a l s

f T h y m a n i f e s t a t i o n , b u t T h o u a r t t h e Fl o w e r , i t s l i f e , b e a u t y a n d

v e l in e s s . P e r m e a t e o u r s o u l s w i t h t h e f r a g r a n c e o f Th y p r e s e n c e . " - from Whispers from Eternity A Book of Answered Prayers 1949 Edition

Paramahansa Yogan

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