Contacts Upcoming Events SDA Links Archived Sermons Healthful Living Shady Point School Bible Studies



Shady Point SDA Church Healthful Living/Vegetarian Recipes/Vegetarian Entrees

TARA'S ITALIAN PASTA WITH WHITE BEANS (“PASTA FAGIOL”) QUICK AND EASY VERSION

Ingredients
Two cans white beans or “Cannellini” beans
1 pound of pasta cooked
1 can of olives drained and chopped
1 jar of spaghetti sauce (my favorite is “Classico”)

Instructions
Simmer the sauce on the stove. Drain the beans and rinse well in a colander and add to sauce. Simmer until heated through. Mix all ingredients. Serve with salad and Italian bread for a nutritious and delicious Italian meal! May sprinkle Parmesan cheese on top.


TARA'S ITALIAN PASTA WITH WHITE BEANS (“PASTA FAGIOL”) CLASSIC VERSION

Ingredients
Sauce
Two 16 ounce cans chopped tomatoes
One 8 ounce can tomato sauce
1 clove garlic, minced
1 cup mushrooms chopped
Two cans white beans or “Cannellini” beans
1 bay leaf
1 teaspoon salt
½ tablespoon sugar
1 tablespoon olive oil
1 bay leaf
1 teaspoon basil or Italian seasoning
1 teaspoon parsley
1teaspoon onion powder
1 can chopped black olives

1 pound pasta, cooked and drained

Instructions
Saute garlic and mushrooms. Add rest of ingredients (except pasta). Simmer for 20 minutes. Remove bay leaf. Mix all ingredients. Serve with salad and Italian bread for a nutritious and delicious Italian meal!
May sprinkle Parmesan cheese on top.


BAKED TOFU *

Ingredients
14 ounces fresh, firm tofu
1 tablespoon McKay’s chicken-style seasoning
¾ cup water
2 tablespoons soy sauce or Bragg Liquid Aminos
2 tablespoons nutritional yeast

Instructions
Slice tofu into 10 slices ¼ inch thick. Mix remaining ingredients in a bowl and pour over tofu. Bake uncovered at 350 for 30 to 40 minutes or until beginning to dry out.

Good as is or topped with cashew “cheese” sauce.

Serve with baked brown rice and a salad for a quick and easy low fat meal!

* Adapted from Dr. Neil Nedley, Depression Recovery


CASHEW CHEESE SAUCE *

Ingredients
1 cup raw cashews (washed)
2 cups water
4 ounce jar pimientos
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons nutritional yeast
1 teaspoon cornstarch

Instructions
Blend cashews with water until very smooth. Add remaining ingredients and continue blending until smooth. Bring to simmer in saucepan stirring frequently until thickened.

* Reference: Weimar Institute


QUICK AND EASY STIR FRY

Ingredients
Two 16 ounce bags Chow Mein Vegetable Stir Fry (I’ve used Flav-R-Pac)
1 cup thinly sliced mushrooms (optional)
1 cup bean sprouts (optional)
1 cup zucchini, yellow summer squash, carrots, broccoli, or cauliflower thinly sliced (optional)
1-2 Tablespoon oil
2 teaspoons garlic powder
1 teaspoon onion power
1 can Worthington Choplets or Skallops sliced or chopped into cubes

Sauce
2 cups water
2 vegetable bouillion cubes or 1 tablespoon McKay’s Chicken Seasoning
4-6 Tablespoons Bragg Liquid Aminos
1-2 tablespoons cornstarch
1 tsp ginger (best freshly grated)

Instructions
In large frying pan or Wok heat oil and add Choplets or Skallops and brown. Add mushrooms and sauté. Add chopped fresh veges and simmer for about 2 minutes. Add garlic and onion powder. Add frozen vegetables and simmer about 10 minutes.

Combine sause ingredients in a separate pan and stir. Simmer until thick. Pour sauce over stir fry and heat thoroughly. Enjoy with brown rice.


SPECIAL K LOAF

Ingredients
2 pints cottage cheese
5 packages George Washington Broth or MBT vegetable broth
¼ cup melted margarine
5 eggs
1 cup walnuts, chopped
1 large onion, chopped
12 ounce box Special K cereal (8 cups)

Instructions
Mix all ingredients together in a very large bowl, adding cereal last, and spread in a 13” x 9” baking pan lightly sprayed with Pam. Mixture will be thick. Bake at 350 degrees for one hour.

Vegan Variation
Replace cottage cheese and eggs with two 16 ounce packages of tofu (regular). Blend tofu till smooth in blender or food processor. When using tofu add one extra packageof vegetable broth. Bake at 350 degrees for one hour or until browned and crispy. (May take longer). There is very little difference in flavor when using tofu!


JOHN KELLEY'S WHERE'S THE BEEF LOAF

Ingredients
2 packages Morning Star Griller Crumbles
2 eggs
4 slices bread broken or sliced into cubes
½ cup onion chopped
1 green pepper, chopped
½ can black or green olives, chopped
3 Shakes Angostura Worcestershire sauce
2 teaspoon garlic powder
1 teaspoon Lawry’s seasoning salt
1 cup milk

Instructions
Combine all ingredients and pack into loaf pan. Put ketchup on top. Bake 1 ½ hours 350 degrees.

This loaf tastes very much like a meatloaf made with ground beef. It is a good transition entrée for someone new to vegetarian eating.


MACARONI AND CASHEW CHEESE

Ingredients
2 cups elbow macaroni cooked per package directions.
1 ½ cup soft bread crumbs

Sauce
1 cup raw cashews (washed)
2 cups water
4 ounce jar pimientos
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons nutritional yeast
1 teaspoon cornstarch

Instructions
Blend cashews with water until very smooth. Add remaining ingredients and continue blending until smooth. Bring to simmer in saucepan stirring frequently until thickened.

Place drained macaroni in casserole dish. Pour sauce over top and stir in. Cover and bake at 350 degrees for 30 minutes. Uncover and top with bread crumbs. Bake an additional 15 minutes.

Variation: Add 1 cup of green peas.


HEAVENLY CASSEROLE

Ingredients
2 cups cooked rice
2 cups diced soy chicken (FriChiK is best)
1 cup chopped celery
½ cup chopped onion
½ teaspoon salt
1 can mushroom soup
One 4 ounce can mushrooms
1/3 cup milk
½ cup mayonnaise or Vegenaise

Instructions
Saute celery and onions. Mix last 5 ingredients together. Then mix all ingredients together well. Put in oiled casserole dish. Sprinkle with paprika and sliced almonds. Bake at 350 degrees for 45 minutes.

Serves 10-12 people.


KAY'S MAKE AHEAD MOCK MEATBALLS

Ingredients
1 16 ounce carton cottage cheese
1 package onion soup mix
1 tablespoon original Mrs. Dash
1 can mushrooms drained, chopped fine
½ cup finely chopped walnuts
1 tablespoons soy sauce
2 eggs
½ teaspoon Italian seasoning
¾ cup bread crumbs (whole wheat gives best flavor)

Instructions
Mix above ingredients together in a bowl until well blended. Shape into small meatballs. Place on greased cookie sheet and bake 350 degrees for 25 minutes. Makes 30 meatballs. Freeze and use aS needed. Great with tomato sauce and pasta.

Vegan Variation: Omit cottage cheese and eggs and add 1 brick firm tofu, mashed, 2 tablespoons gluten flour, and ½ cup soy milk (added to bread crumbs).


JOLENE'S GREEN RICE

Ingredients
2-4 cups rice (may use brown or white, instant or regular)
Water (enough for the type of rice you are using)
1 Bunch each of: Spinach, Parsley, Green Onions and Cilantro
3-4 garlic cloves
Juice of one small Lemon or Lime
1-2 Tsp. Salt
1-2 Tbs. Olive Oil
¼ tsp. thyme
1 package regular or firm tofu, cut into small cubes

Instructions
Liquefy garlic and greens in blender with some of the water. Put all ingredients in pot and cook (according to the rice type you are using). This is good served with Fresh Tomato slices.


JOLENE'S FRIDAY NIGHT LENTILS AND NOODLES

Ingredients
2 cups lentils
8+ cups water
1 tablespoon salt
6 garlic cloves, minced
2 tablespoons olive oil
1/2 pound noodles (Chinese, Ramen, linguini, or your choice)

Instructions
Add lentils, olive oil, salt, garlic, and water to a large pan and simmer. After the lentils are completely cooked (about 1 hour), bring to a rapid boil and add noodles and cook until the noodles are done. Lentils may be cooked ahead of time, and noodles added a few minutes before serving. Good served with nutritional yeast, avocado and/or fresh tomatoes.


Iris’ Crock Pot Garbanzo Beans

Ingredients
1 pound Garbanzo Beans (or any other beans)
6 c. Water
1 Onion, Chopped
5-6 Cloves of Garlic, Grated
1/2 Green Pepper, chopped
1/4 c. Cilantro
1/2 tsp. Tumeric for coloring or ¼ c. Tomato Sauce
Salt to taste.

Instructions
Cook beans on low overnight or until tender. Saute onion and garlic 5 minutes in oil or water and then add to Beans. Add other ingredients. Cook 15 min. or until as thick as you desire

For Spanish Flavor - Add ½ Grated Green Plantain. (Walmart has them.)


John Chadwick’s Potluck Favorite

Ingredients
1 can Worthington Choplets, chopped
1 can mushroom soup
1/3 of a 13 ounce bag low fat potato chips

Instructions
Place a small amount of water in the bottom of a kettle. Add Choplets, mushroom soup, and potato chips. Stir and heat through. Place in a casserole dish and bake at 325 degrees for 1 hour.

Easy and delicious! A teen favorite.


Cashew Cheese

Ingredients
1 cup water
1 cup cashews (I buy the raw, wash well, lightly salt with sea salt & bake at 200 until lightly roasted)
¼ cup oil
1/3 cup lemon juice
1 ½ tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dill weed
3 T. nutritional yeast flakes
2 - 4 oz. jars pimentos

Instructions
Whiz. Use over pizza, burritos, lasagna, etc.




Shady Point Seventh-Day Adventist Church
14611 Highway 62
Eagle Point, Oregon 97524
(541) 826-3837