Food for Life – Spinach Quiche

Favorite Recipes from Staff and Friends of Steps to Life

And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein [there is] life, [I have given] every green herb for meat: and it was so.” Genesis 1:30. “The diet of the animals is vegetables and grains. Must the vegetables be animalized, must they be incorporated into the system of animals, before we get them? Must we obtain our vegetable diet by eating the flesh of dead creatures? God provided fruit in its natural state for our first parents. He gave to Adam charge of the garden, to dress it, and to care for it, saying, ‘To you it shall be for meat.’ One animal was not to destroy another animal for food.” Counsels on Diet and Foods, 396.

“Ellen White liked cooked greens every day, and these would vary according to season. From the fields came dandelion and mustard greens, and, of course, there were other more conventional leafy dishes.

“The dish of greens was usually especially for Ellen White. One day as Sara McEnterfer passed the bowl of dandelion greens to Ellen White, she said, ‘Mother, here is your horse feed.’ The latter looked over the table at the other dishes and quietly replied, ‘Well, I don’t know as my horse feed is any worse than your cow’s peas.’ ” Ellen G. White: The Later Elmshaven Years 1905–1915, vol. 6, by Arthur L. White, Review and Herald Publishing Association, Hagerstown, MD, 1982, 395.

Recipe – Spinach Quiche

Partially bake a 10” x 2” deep pie shell at 425 degrees for 7 minutes.

Cook until tender, in a small amount of water:

2 10-ounce packages fresh spinach

1/2 teaspoon salt

When cooked, drain well and chop the spinach.

Blend until creamy:

1 cup raw cashews

1 cup water

Add to the cashews and blend:

2 Tablespoons chicken-style seasoning

1/4 teaspoon garlic salt

2 Tablespoons Arrowroot powder

1/2 teaspoon salt

1/2 teaspoon onion powder

2 cups tofu, well-drained

Transfer cashew mixture to large mixing bowl. Fold in spinach. Pour mixture into partially baked shell. Bake at 350 degrees for 40 minutes.

Patricia Evans is a LandMarks reader from Polk City, Florida. She actively shares her enthusiasm for a vegetarian lifestyle through cooking schools and through nutrition presentations given at local public schools. These recipes are selected from her recently published cookbook, Abundant Life. For more information you may contact Pat at: jaerrol@aol.com.