To prepare people for eternal life.
1-2 tablespoons water
2 cups streamed brown rice
1 cup mashed lentils
2 tablespoons chopped onions
1 tablespoon whole wheat flour
Sauté onion and sage in small sauce pan with the water. Mix browned flour and milk, stirring till smooth. Add this to the onion. Add remaining ingredients. Pack in non-stick loaf pan and bake at 350° for 20–30 minutes.
Here we are again, changing seasons. What a blessing! Well, you may not think so, but where did all the obnoxious bugs go? And the chiggers and the ticks? So there are blessings, depending on which part of the world you live in. We have been marooned in sunny California, since my husband’s accident last March, so we have tried to adjust, and it has not been too difficult. The above nuisances are not to be found here, and we are just two blocks from very excellent medical help in case of an emergency. So we just thank our Heavenly Father, daily, for one more day to praise Him for His wonderful management of our lives. For He knows the end from the beginning, which we definitely do not!
We are now going to study about stimulants and narcotics from God’s Word. “Under the head of stimulants and narcotics is classed a great variety of articles that, altogether used as food or drink, irritate the stomach, poison the blood, and excite the nerves. Their use is a positive evil. Men seek the excitement of stimulants, because, for the time, the results are agreeable. But there is always a reaction. The use of unnatural stimulants always tends to excess, and it is an active agent in promoting physical degeneration and decay.
“In this fast age, the less exciting the food, the better. Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character, irritate the stomach and make the blood feverish and impure. The inflamed condition of the drunkard’s stomach is often pictured as illustrating the effect of alcoholic liquors. A similarly inflamed condition is produced by the use of irritating condiments. Soon ordinary food does not satisfy the appetite. The system feels a want, a craving, for something more stimulating.
“Tea acts as a stimulant and, to a certain extent, produces intoxication. The action of coffee and many other popular drinks is similar. The first effect is exhilarating. The nerves of the stomach are excited; these convey irritation to the brain, and this in turn is aroused to impart increased action to the heart and short-lived energy to the entire system. Fatigue is forgotten; the strength seems to be increased. The intellect is aroused, the imagination becomes more vivid.
“Because of these results, many suppose that their tea or coffee is doing them great good. But this is a mistake. Tea and coffee do not nourish the system. Their effect
is produced before there has been time for digestion and assimilation, and what seems to be strength is only nervous excitement. When the influence of the stimulant is gone, the unnatural force abates, and the result is a corresponding degree of languor and debility.” The Ministry of Healing, 325, 326.
Let us not forget to be thankful this season for all God’s many mercies to us. And especially remember Him in thank offerings and praise for all His goodness to us in many ways; for life itself and health and the wonderful blessing of this health reform message!
1 c. cashews
½ c. sunflower seeds
1 medium onion, chopped
1 c. cashew or soy milk
2 ½ c. cooked brown rice
½ c. wheat germ
¼ c. parsley, chopped fine
1 t. sweet basil
2 t. chicken style seasoning
½ t. onion salt
½ t. salt
½ t. Italian seasoning
Blend cashews and sunflower seeds until fine. Add onion and milk and blend slightly. Pour into a bowl, add remaining ingredients and mix well. Pour into a casserole dish and bake for one hour at 350°.
“And Jacob sod pottage: and Esau came from the field, and he [was] faint: And Esau said to Jacob, Feed me, I pray thee, with that same red [pottage]; for I [am] faint: therefore was his name called Edom. And Jacob said, Sell me this day thy birthright. And Esau said, Behold, I [am] at the point to die: and what profit shall this birthright do to me? And Jacob said, Swear to me this day; and he sware unto him: and he sold his birthright unto Jacob. Then Jacob gave Esau bread and pottage of lentiles; and he did eat and drink, and rose up, and went his way: thus Esau despised [his] birthright.” Genesis 25:29–34.
1 cup lentils
3 cups water
1/2 cup onion, chopped
2 cloves garlic, minced
1 Tablespoon olive oil
2 Tablespoons egg replacer, mixed with 2 Tablespoons water
2/3 cup carrots, chopped
1/3 cup celery, chopped
2 Tablespoons whole wheat pastry flour
3/4 cup raw cashews, chopped
1 teaspoon dried thyme
Cook lentils in water until soft. Cool and set aside. Sauté onion and garlic until onion is translucent. Add carrots and celery, and simmer covered 10–15 minutes or until carrots are tender. Allow to cool. Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Spoon into an oiled loaf pan. Bake 45 minutes or until firm. Serve with Country Style Gravy.
1/2 cup water
1/2 cup raw cashews
1/4 cup cornstarch
1 teaspoon sea salt
1 1/2 teaspoons onion powder
2 Tablespoons chicken-style seasoning
2 Tablespoons nutritional yeast (optional)
4 cups additional water
Blend first 7 ingredients together until smooth; add more water if needed. Pour into a double-boiler pan with 3 cups of the additional water. Lightly boil until thickened (approximately 10–15 minutes). The last cup of water may be added if gravy is too thick.
A member of the LandMarks editorial staff, Anna Schultz enjoys cooking and trying new recipes in her home near Sedalia, Colorado. She may be contacted by e-mail at: jschu67410@aol.com.
The meat diet is the serious question. Shall human beings live on the flesh of dead animals? The answer, from the light that God has given is, No, decidedly No. Health reform institutions should educate on this question. Physicians who claim to understand the human organism ought not to encourage their patients to subsist on the flesh of dead animals. They should point out the increase of disease in the animal kingdom. The testimony of examiners is that very few animals are free from disease, and that the practice of eating largely of meat is contracting diseases of all kinds,—cancers, tumors, scrofula, tuberculosis, and numbers of other like affections.” Counsels on Diet and Foods, 388.
Tofu is an excellent substitute for meat and dairy products in many vegetarian recipes. There are two basic types of tofu. Silken tofu is soft and can be utilized as an ideal additive for dressings, sauces, and in dairy-free versions of ice cream or cheesecake. Firm tofu, on the other hand, comes in a more solid form. It can be stir-fried, grilled, scrambled, pickled, smoked, baked or barbecued.
Easy to digest, tofu is high in protein and calcium, low in saturated fat and salt, and free of cholesterol. Tofu is also a superior source of magnesium, iron, zinc, and Vitamin B. Documentation of the nutritional benefits of tofu continues to accumulate. More tofu in the diet means fewer cancers and less heart disease. More tofu also means a lower risk of osteoporosis, and for women, eating a lot of tofu translates to an escape from the symptoms so popularly tied to menopause (in the Western Hemisphere).
1 cup bread crumbs
1 cup soy milk
Soak bread crumbs in milk for 10–15 minutes. Then add:
16-ounce block tofu, mashed
1 cup oats
1 large onion, chopped
1 cup pecans, finely chopped
4 Tablespoons soy flour
2 Tablespoons Bragg Liquid Aminos
2 teaspoons salt
1 teaspoon paprika
1 teaspoon Italian seasoning
Mix all ingredients together well then let stand for 5 minutes. Place mixture in a Pam-sprayed or lightly oiled loaf pan. Bake at 375 degrees for one hour, until set in the middle.
A friend of Steps to Life, Margaret Murray enjoys reading LandMarks and watching sermon videos on Sabbath. She lives on the Sussex Coast at Eastbourne, England.
Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.
LandMarks Recipes
Steps to Life Ministry
P.O. Box 782828
Wichita, KS 67278
1/2 cup peanut butter
1 cup soy milk
1 small onion, grated
3 Tablespoons oil
1/2 teaspoon salt
1/8 teaspoon sage
1/2 cup whole wheat bread crumbs
2 cups grated carrots
1 cup cooked brown rice
Combine all ingredients and mix thoroughly. Bake in a lightly oiled pan at 350 degrees for 45 minutes. May serve alone or with gravy or marinara sauce.
Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.
LandMarks Recipes
Steps to Life Ministry
PO Box 782828
Wichita, KS 67278
3 minced garlic cloves
4 Tablespoons olive oil
1-1/4 cups uncooked millet
1-1/2 cups chopped celery
2 cups chopped onions
2 quarts canned tomatoes
1-1/2 teaspoons basil
1 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon oregano
2 teaspoons honey
1/2 cup cashew pieces
1/2 cup chopped black olives
1 cup tomato juice
Sauté garlic in olive oil. Lightly blend the tomatoes and add all of the remaining ingredients except the olives and tomato juice. Cook over medium to low heat for 20 minutes. Add olives and tomato juice and place in an oiled casserole pan. Cover tightly with aluminum foil. Bake at 350 degrees for 1 hour or until millet is soft and liquid absorbed.
2 cups cooked lentils
1-1/2 cups bread crumbs
1/2 cup chopped walnuts
1/2 cup minced onion
1/4 cup minced celery
1/2 teaspoon sage
1 Tablespoon soy sauce
2 Tablespoons lemon juice
1/2 cup tomato puree
1/4 teaspoon salt
2–3 Tablespoons fructose or sweetener of choice
Mix together lentils, bread crumbs (gluten free crumbs if gluten intolerance), nuts, onion, celery, sage, and soy sauce. Pat into a well oiled loaf pan. Bake for 30 minutes at 350 degrees. Mix tomato puree, lemon juice, salt, and fructose. Spread over loaf and return to oven for 20–25 minutes. The entire ingredient list can be mixed together and just baked without the topping. Note: Leftovers make great sandwiches. (Cookbook by Mindy Breckenridge, Cooking Vegetarian for Normal People.)
2 32-oz. cans of pineapple juice
1/4 cup small tapioca pearls
Combine and bring to a boil, cooking until the tapioca is clear. Set aside to cool. Combine any fruit of your choice, other than melons. Fresh, frozen, canned or dried fruit may be used. If you add bananas, treat them with lemon juice or orange juice so they do not discolor, and add them just before serving. Other than the bananas, the fruit may be added to the cooled soup mixture and stored overnight or served immediately.
Thanksgiving time again! How quickly time flies, especially at this time of year! “Thank you Lord for all You have done for each one of us in the past year . . . for bringing us through the valley of the shadow of death, being close beside us and giving us of Your strength. Also thank You for the healing you have given so many of us, and thank You for answering the prayers of Your people the world over! We praise Your holy name for everything we have to be thankful for, because if it were not for Thy great goodness we would all be eternally lost.”
“In order to maintain health, a sufficient supply of good, nourishing food is needed.
“If we plan wisely, that which is most conducive to health can be secured in almost every land. The various preparations of rice, wheat, corn, and oats are sent abroad everywhere, also beans, peas, and lentils. These, with native or imported fruits, and the variety of vegetables that grow in each locality, give an opportunity to select a dietary that is complete without the use of flesh meats.
“Wherever fruit can be grown in abundance, a liberal supply should be prepared for winter, by canning or drying. Small fruits, such as currants, gooseberries, strawberries, raspberries, and blackberries, can be grown to advantage in many places where they are but little used and their cultivation is neglected.
“For household canning, glass, rather than tin cans, should be used whenever possible. It is especially necessary that the fruit for canning should be in good condition. Use little sugar, and cook the fruit only long enough to ensure its preservation. Thus prepared, it is an excellent substitute for fresh fruit.
” Wherever dried fruits, such as raisins, prunes, apples, pears, peaches, and apricots are obtainable at moderate prices, it will be found that they can be used as staple articles of diet much more freely than is customary, with the best results to the health and vigor of all classes of workers.
“There should not be a great variety at any one meal, for this encourages overeating and causes indigestion.
“It is not well to eat fruit and vegetables at the same meal. If the digestion is feeble, the use of both will often cause distress and inability to put forth mental effort. It is better to have the fruit at one meal and the vegetables at another.
“The meals should be varied. The same dishes, prepared in the same way, should not appear on the table meal after meal and day after day. The meals are eaten with greater relish, and the system is better nourished, when the food is varied.
“It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill.” The Ministry of Healing, 299–300.
1 cup pecans, ground
1 medium onion,
1 1/4 cup tofu, crumbled chopped fine or mashed
1/4 t. celery salt
2/3 cup soymilk
1/2 t. onion salt
1 cup cooked brown rice
1/2 t. garlic salt
1 cup celery, chopped fine
1 T. Bragg’s liquid aminos
Mix and place in sprayed casserole dish. Cover and bake at 350° for 45 minutes. Uncover and bake at 350° for 15 minutes.