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Vegan Vegetarian Recipes
1. Basic Whole Wheat Bread
Dissolve sweetener in the water then stir in yeast. Let stand 5-8 minutes as the yeast begins to bubble. Stir in the oil and salt. Add one and a half cups of flour. Beat vigorously for one minute. Add remaining flour gradually. Use only the amount of flour necessary to handle dough without it sticking to your hands. Lightly flour table and knead dough for 5 minutes. Add more flour if necessary. Place dough in a large bowl, cover with a clean towel. Let dough rise until double for 30-45 minutes. Punch down, knead briefly. Squeeze out all air bubbles. Shape into loaf. Place in a medium size oiled loaf pan. Cover with a towel. Let rise until nearly double in size for 30-45 minutes. Bake at 350 degrees for 30-40 minutes, until golden brown and bread slips from the pan. Cool on a rack.
2. Sweet Sauces/Spreads
Blend all ingredients together till smooth. Pour over fruit salad or strawberries.
3. Banana and cashew smoothie
Add water if necessary. Drink or put on fruit
4. Apricot/coconut spread
all ingredients together. Spread on toast or bread.
5. Date Butter
Blend all together and put on toast or bread
6. Lentil Spread
Salt to taste (try and leave the salt out - it tastes great!!!). Blend in a little water to make a spread.
7. Sun Seed Tomato Dressing
Blend together all ingredients – can have this smooth or coarse – Great on pizza, Pasta, vegetables and salad. Can have it RAW or COOKED!
8. Tasty Sesame Topping
White or brown sesame seeds may be used. Toast seeds in a dry skillet over medium heat, stirring for about 5 mins. Blend smooth all ingredients. Sprinkle over salad, vegetables, rice and beans, etc…
Blend all together until smooth. Serve in pita bread with salad.
10. Cashew or Avocado Mayonnaise
Blend together water and cashews first then add remaining ingredients and blend. To make guacamoli or AVOCADO DIP add 1 avocado and, adjust seasoning to taste.
11. Tofu Cheese
Blend smooth all ingredients. Chilling will make ingredients thicker.
12. Carob Balls
Thoroughly mix carob and milk powder into honey. Stir nut butter into this. Form into balls by rolling portions between palms. Roll in coconut. Chill to make more firm.
13. Vegetable Pot Pie
Cook vegetables until tender in small amount of water. Stir in tofu and gravy. If desiring a bottom crust, use a double recipe for the crust and lightly oil a 1 1/2 quart casserole. Cover bottom and sides with portion of crust. Fill with vegetable mixture and top with remaining crust. Poke a few holes in the crust then bake at 350 degrees for 50 minutes.
14. Fruit Cheesecake Recipe
Base: Granola/ Ginger biscuits/ Grape Nuts
Filling: 230g Firm Tofu/
200g Cashew/ Almonds Nuts/
500 mls Soya Milk
Honey at Taste
Vanilla Essence (optional)
Almond Essence if using Almonds Nuts (optional)
1 T Agar Flakes (1 1/2 if using Soya milk)
Topping: 300mls Orange Juice/ Pineapple/Strawberry Jelly (vegan)
1T Agar Flakes
Orange segments/ Pineapple pieces/Cleaned sliced strawberries
Base: Blend the granola/Ginger biscuits/Grape nuts For a little until lumpy
Press into the base of 7.5" Flan tin and freeze.
Filling: Liquidise all filling ingredients together. Stir over gentle heat until starting to boil, keep stirring until it starts to thicken a little.
Pour over base. Chill.
Topping: Whisk the juice and agar flakes together over gentle heat until nearly boiling. Organise the fruit pieces over the filling. When starts thickening Remove from heat and spoon over filling on top of the fruit pieces.
15. Millet salad
Cook millet for 1 ½ - 2hrs and add remaining ingredients.
16. Pinto bean stew
1 lb pinto beans (dry)
2T olive oil
1 big onion
2 cloves of garlic (chopped/squeezed)
1 tin coconut milk(or ¼ creamed coconut)
2T of LOL garam masala
½ tsp salt
1 tsp thyme
1 T bullion
Soak beans overnight. Cook high temperature to destroy poison then cook for further 2hrs on low flame. Saute onions and garlic in olive oil. Add everything until cooked and serve with cooked millet and salad of your choice.
17. Millet Pie
Cook 1 lb of millet for 1 ½ - 2 hrs
4 Tablespoons (Tb) of peanut or any other butter
2 cloves garlic
1 cup of cooked millet
½ cup parsley for green sauce
1 Tb cornflour
(or ½ pimento for red sauce)
2 cups of water
1 Tb bullion
Blend together and pour over cooked millet in shallow casserole dish(square).
Cook for 30 min. at Reg. 8 until it browns
18. Shepherd’s Pie
1 lb Red lentils
1 cup chopped onions
2 cloves of garlic
1 Tb cumin
2 Tb bullion
2 Tb Tomato Puree
Pinch of salt
1 Tb Yeast flakes
Boil lentils until cooked and add all other ingredients and cook until smooth.
3 lbs Potatoes, cooked (unpeeled)
1 cup soya milk
2 Tb olive oil
Pinch of salt
Mash it thoroughly and put it on top of the lentil mixture; Have with green vegetables (carrots and salad) of your own choice. (We will serve cooked broccoli, raw broccoli and cauliflower salad with guacomoli).
19. Soya Butter
¼ cup soy bean flour
½ cup water
½ cup olive oil or flax oil
Add oil until consistency of thick butter. A pinch of tumeric or safflower added for colour. Add other herbs as required and yeast flakes if required.
20. Garlic Butter
2 Tbs Soy milk
1 cup Soy butter
Put remainder of ingredients in a blender.
21. Cashew Cheese/Butter
Make as per pimento sauce
Add 4 Tbs of corn flour & whiz in blender. Heat in a pan until thick. Put in butter dish to harden.
22. Avocado Dip
½ cup cashews/ 1 cup of water
2 tablespoons lemon juice
½ medium onion
Blend cashews well then add the rest.
23. Cashew Pimento Cheese Sauce
1 cup cashews
½ cup water
1 oz. of red pepper
2 teaspoons of lemon juice
2 tablespoons chopped onions
1 clove of raw garlic
2 teaspoons yeast flakes
Blend all until smooth.
24. Cashew Mayonnaise
1 ¼ cups boiling water
1 cup raw cashews
¼ cup lemon juice
1 tablespoon honey
1 teaspoon salt
25. Rye, Corn & Oat Bread
1 cup corn flour
2 cups oats (oat flour)
1 cup rye flour
2-3 cups of warm water
1 teaspoon of salt
1 tablespoon of honey/ malt/ raw cane sugar
1 tablespoon of olive oil (generous)
1 sachet yeast
Mix well all dry ingredients together in a big bowl. In a jug, mix the liquids (honey & water & olive oil). Kneed well all ingredients together until they form into a nice tight elastic ball. Cover with cling film and a cloth and put the bowl in a nice warm place – e.g. place on unlit grill with oven on for consistent warm temperature. When the bread rises to double the size, knead dough again and shape into loaves. Cut a piece of dough and stretch it into a cylinder shape ensuring that you squeeze the air out. Put into warm greased tins and bake with between preheat numbers 6 to 8 for ½ an hour, then turn the oven temperature down to number 3 until baked. (Normally baking is complete when the bread sounds hollow when tapped underneath).
26. Unlevened Bread
2 Cups of wholemeal flour
½ teaspoon salt
3/8 of cup olive oil
½ cup water
Mix all ingredients together until making a nice soft dough. Stretch the dough on a oiled oven dish with a rolling pin to a thickness no higher than ½ inch. Score the dough into squares before baking and impress each square with a fork. Bake in a heated oven 4 or 5 for about 15 to 20 minutes. Has got to be soft but slightly crunchy.
27. Unleavened Corn Bread
2 cups corn flour
1 cup Soya flour
½ cup shredded coconut
1 Tbs malt
1 – 1 ½ cups warm water
¼ cup olive oil
Mix dry ingredients together. Mix malt & warm water together. Add to dry mixture. Kneed slightly. Roll out in pan and cook on low heat for 1 hour – Reg. 3 or 4.
Cashew Pimento Cheese-Like sauce
Smoothie – Banana & Tofu/ Banana & Cashew/ Banana &
recipes - http://www.leavesoflife.org/vegan-vegetarian-recipes.htm
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