Self Realization Fellowship Recipes

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)
Vegetarian
Recipes
Self-Realization Fellowship
BESTEVER CHEESE-NUT LOAF (with mushroom

gravy)........................................................................................................
INDIAN
CUTLETS...........................................................................................................................................................................
MUSHROOM AND ONION
GRAVY............................................................................................................................................
LENTILS, NUTS AND CHEESE
PATTIES...................................................................................................................................
MOCK-SAUSAGE
PATTIES..........................................................................................................................................................
NUT
PATTIES..................................................................................................................................................................................
BROCCOLI
BURGERS.....................................................................................................................................................................
MUSHROOM-NUT
BURGERS.......................................................................................................................................................
MUSHROOM
BURGERS,................................................................................................................................................................
SOYBEAN
BURGERS......................................................................................................................................................................
EGGPLANT WITH
CHEESE...........................................................................................................................................................
EGGPLANT
CASSEROLE...............................................................................................................................................................
EGGPLANT
LASAGNA..................................................................................................................................................................
EGGPLANT
PIZZA..........................................................................................................................................................................
MUSHROOM-NUT
CASSEROLE..................................................................................................................................................
ZUCCHINI
CASSEROLE.................................................................................................................................................................
ZUCCHINI CHEESE
CASSEROLE.................................................................................................................................................
file:///C|/yoga/srfrecipes/srfrecipes.htm (1 of 34)3/4/2005 2:50:12 PM
ZUCCHINI
BAKE.............................................................................................................................................................................
ZUCCHINI
SCALLOP......................................................................................................................................................................
EGG FOO
YUNG................................................................................................................................................................................
CELERY AU GRATIN WITH
BISCUITS......................................................................................................................................
LINKS AND
RICE.............................................................................................................................................................................
APPLE-NUT
CURRY........................................................................................................................................................................
MOCK-CHICKEN
CURRY..............................................................................................................................................................
MOCK-CHICKEN
RAREBIT..........................................................................................................................................................
COTTAGE CHEESE
SOUFFLE.......................................................................................................................................................
YOGURT
ENCHILADAS...............................................................................................................................................................
SOUR CREAM ENCHILADAS....................................................................................................................................................
TAMALE PIE..................................................................................................................................................................................
MEXICAN GARBANZO BEANS................................................................................................................................................
COTTAGE CHEESE
QUICHE.......................................................................................................................................................
VEGETABLE POT
POURRI...........................................................................................................................................................
BAKED VEGETARIAN BEANS...................................................................................................................................................
POTATOES STROGANOFF.........................................................................................................................................................
EGGS
ROYALE................................................................................................................................................................................
HELENS EGG
DISH.......................................................................................................................................................................
FONDUE..........................................................................................................................................................................................
VEGETABLE
DIP............................................................................................................................................................................
SOUR CREAM SUBSTITUTE......................................................................................................................................................
STIR-FRY VEGETABLES WITH TOFU (BEAN CURD)...........................................................................................................
TOFU-VEGETABLE SALAD........................................................................................................................................................
TOFU WITH FRUIT.......................................................................................................................................................................
JELLIED TOFU SALAD................................................................................................................................................................
OTHER TOFU
SUGGESTIONS.....................................................................................................................................................
MAIN DISH CURRIED SPINACH SALAD................................................................................................................................
CABBAGE SALAD........................................................................................................................................................................
KIDNEY BEAN SALAD................................................................................................................................................................
BEET
SALAD..................................................................................................................................................................................
BEET SALAD
II..............................................................................................................................................................................
SOY
SALAD....................................................................................................................................................................................
MINESTRONE................................................................................................................................................................................
POTATO SOUP SUPREME..........................................................................................................................................................
CHEESE SOUP WITH VEGA LINKS...........................................................................................................................................
HEARTY BEAN SOUP..................................................................................................................................................................
MEXICAN
SOUP............................................................................................................................................................................
OPEN-FACED SANDWICH.........................................................................................................................................................
RYE BREAD
SNACK.....................................................................................................................................................................
BANANA NUT MUFFINS...........................................................................................................................................................
COTTAGE CHEESE MUFFINS....................................................................................................................................................
SESAME
CREPES...........................................................................................................................................................................
COTTAGE PANCAKES................................................................................................................................................................
SCRAPPLE.......................................................................................................................................................................................
UNCOOKED CEREAL CRUNCH.................................................................................................................................................
HALWA...........................................................................................................................................................................................
COTTAGE CUSTARD...................................................................................................................................................................
PEANUT
COOKIES........................................................................................................................................................................
CAROB CHEWYS..........................................................................................................................................................................
CAROB NUT
CAKE.......................................................................................................................................................................
CAROB
CANDY.............................................................................................................................................................................
E-Z CAROB
CANDY......................................................................................................................................................................

4 eggs, beaten
9 oz. cheddar cheese (3 c.)grated
1/2 c. rolled oats
1 onion, chopped fine
Seasoning to taste (1/4-1/2 t. salt)
Mushroom gravy (below)
c. fresh mushrooms, chopped fine
1 1/2 c. walnuts, chopped fine
1.5 c. cooked brown rice
Mix all ingredients together except mushroom gravy. Place in greased loaf pan. Bake in moderate oven (3500) for
50 minutes. Remove from oven and let stand 10 minutes. Loosen edges and turn onto serving plate. Cut into slices
and serve with mushroom gravy. Makes approximately 8 servings.
MUSHROOM GRAVY: Brown 1 1/2 c. fresh chopped mushrooms in 3 T. margarine. Add 3 T. flour and blend.
Slowly add 2 c. milk, 1/4 t. salt and dash of nutmeg. Cook until thick.
INDIAN CUTLETS
1 c. walnuts, coarsely ground or chopped
2 c. cottage cheese
1/2 c. onions, minced
4 eggs, beaten
1 c. dried bread crumbs (fine)
-1 t. salt
1 t. sage
2 T. flour
2.5-3 c. mushroom gravy (can use 2 cans mushroom gravy)
Mix all ingredients together except mushroom gravy. Drop mixture from spoon into oiled skillet, forming patties.
Cook slowly over medium-low heat, browning on both sides. Place in casserole dish and add mushroom gravy
(see below). Cover dish and bake in oven at 300 F for 30 minutes. Makes 11 patties.
MUSHROOM AND ONION GRAVY

4 T. oil or margarine
4 T. flour
2 T. onion, chopped
Salt and pepper
1.5 c. fresh or canned mushrooms, finely chopped
3 c. milk
Kitchen Bouquet, opt.
Saut onions and mushrooms in oil. Slowly add flour and seasoning. Gradually stir in milk. Add Kitchen Bouquet
if desired.
LENTILS, NUTS AND CHEESE PATTIES

1 c. nuts, ground (walnuts, etc.)
1 c. onions, chopped
1 c. sunflower seeds, ground
1 c. cottage cheese
1 c. cooked rice
1 c. cooked lentils, drained
1/2 t. sea salt
Mix all ingredients together and form into patties. Fry in a little oil; top with cheese. Makes approximately 10
patties. Can also be made into a loaf.
MOCK-SAUSAGE PATTIES
2 c. cooked millet
2 eggs
1 T. oil
3 T. wheat germ
1/4 c. hulled sesame seeds, ground or other nuts
Cook millet uncovered using about 1 1/2 c. water and 1/2 c. plus 1 T. of uncooked millet. Bring to a boil and cook
for 5 minutes. Cover with lid and turn off heat. Let stand without removing lid for about 20-25 minutes. Cool.
Then add the rest of ingredients. Form into patties and brown in oiled skillet. Makes about 8 cakes. Good served
with fried apples or honey.
NUT PATTIES
1 c. oatmeal, cooked thickly and cooled
1 T. flour
1 T. sesame seeds
2 T. oil
1 c. walnuts, ground
2 T. onion, chopped fine
1 t. sage
1/4 c. bread crumbs
Salt to taste
2 eggs, slightly beaten
Saute onion in oil until soft, add to oatmeal, mix well. Stir in balance of ingredients. Put a little margarine in
skillet. Drop mixture from spoon, forming patties. Saut slowly. Brown on both sides. Serves 4. Good served with
stewed or fried apples.
BROCCOLI BURGERS
2 eggs
1/3 c. broccoli, chopped fine
4 mushrooms, sliced thin
2 T. wheat germ
1 T. brewer's yeast
Salt & pepper to taste
2 T. ground nuts (cashews, almonds, Brazil or sunflower seeds)
1 T. onion, chopped (scallion or Spanish)
Flour to thicken, if necessary
Beat eggs, add all other ingredients except flour, and mix. Add flour, if necessary, to get proper consistency. Fry
in butter or oil. Makes 4 patties.
MUSHROOM-NUT BURGERS
2 eggs
1/3 c. ground nuts (almonds cashews, sunflower seeds, or Brazil nuts)
6 mushrooms, minced
Salt & pepper to taste
2 T. wheat germ
1 T. brewer's yeast
1 T. onion, chopped (scallion or Spanish)
Flour to thicken, if necessary
Beat eggs, add all other ingredients except flour and mix. Add flour, if necessary, to get proper consistency. Fry in
butter or oil. makes 4 patties.
MUSHROOM BURGERS,
2 c. grated mushrooms
2 eggs, beaten
1 c. grated cheddar cheese
1/2 c. cottage cheese
1 - 2 T. green pepper, grated
2 green onions, chopped
1/2 c. sesame seeds (opt.)
2 c. wheat germ
1 t. salt
1 t. Spike (seasoned salt)
1/4 t. cumin
1/2 t. oregano
1/2 t. chili powder (opt.)
Mix all ingredients together and form into patties. Roll in sesame seed, if desired. Saut over low heat in
margarine until brown on both sides.
SOYBEAN BURGERS
1/3 green pepper, chopped fine
2 cloves garlic, minced
1 small onion, chopped
2 T. parsley, chopped
1 green chili pepper, chopped (or 1 sm. can Ortega brand green chili peppers), opt.
2 T. oil or margarine
1/3 c. garbanzo beans
1/3 c. soybeans
3 T. (heaping) wheat germ
1 egg
3/4 t. salt
1/4 t. each cumin, turmeric, basil & marjoram
Cook together garbanzo beans and soybeans until tender. and add to the first 5 ingredients which have been
sauteed in the oil or margarine. To this add remainder of ingredients. Mix and make into patties. Brown in hot oil
on both sides. Good served with yogurt and sprouts, or put on a hamburger bun and add a slice of cheese. Makes 4
patties.
EGGPLANT WITH CHEESE

1 unpeeled eggplant, sliced thin
3 T. margarine
Medium sharp cheddar cheese
1 egg
2 T. milk
Make a batter of egg and milk. Heat margarine in heavy skillet, add eggplant which has been dipped in batter.
When eggplant is browned on both sides, salt to taste and add 1 slice cheese to each slice of eggplant. Cover and
cook for a minute or two until cheese is melted.
EGGPLANT CASSEROLE
1 1g. eggplant, peeled & cubed
1 1/2 c. whole wheat bread crumb
1 T. dried minced onion
3/4 t. garlic salt
2 t. sage
2 eggs, well beaten
1 1/2 c. cheddar cheese, grated
1 c. milk
2 T. wheat germ
Cook eggplant in salted water until tender. Drain and mix well with balance of ingredients. Pour into greased 1
1/2-2 quart casserole and dot with margarine. Bake at 350' for 45 minutes. Serves 4-5.
EGGPLANT LASAGNA
1 1g. eggplant, peeled, sliced and steamed until tender
2 T. olive oil
2 ribs celery, minced
2 sprigs minced parsley
6 sliced mushrooms
Salt to taste
2 c. tomato sauce
2 eggs, beaten
1 1/4 c. cottage cheese
1/3 pkg. grated jack cheese (1 1/2 cups)
1/2 c. grated Parmesan cheese
1 t. each sweet basil and oregano
Saut vegetables in oil. Add spices and tomato sauce. Simmer on low heat for 1/2 hour. Layer sauce, vegetables,
and cheese mixture (combine cheeses and eggs) in baking dish (end layering with cheese mixture). Bake
uncovered in 8 x 8-inch baking dish at 325 degrees F for 1 - 1 1/4 hours.
EGGPLANT PIZZA
1 eggplant
1 can Contadina Pizza Sauce
Jack cheese) grated
Slice and peel eggplant. Oil both sides of eggplant and place in pan under broiler; brown lightly on both sides.
Pour pizza sauce over eggplant slices and sprinkle jack cheese over all. Bake at 375 degrees F until lightly
browned.
MUSHROOM-NUT CASSEROLE
1/2 lb. mushrooms, quartered
1 green pepper, chopped
1 medium onion, chopped
1/4 c. raisins
1 egg
1/4 c. sesame seeds
2 c. herb seasoned stuffing mix
1/2 c. jack cheese
1/2 c. longhorn cheese
1/2 c. nuts (pecans or almonds)
Mix the above ingredients together and put in a casserole. Bake 30 minutes at 375 degrees. Pour sauce over
(recipe follows) and bake 30 minutes more.
SAUCE:
1 vegetable bouillon cube
1/2 c. hot water
2 T. lemon juice
1 T. natural or raw sugar
Mix together and add to above. Serves 4.
ZUCCHINI CASSEROLE
4 c. cooked zucchini (preferably steamed)
2 c. thick white sauce (see below)
8 oz. grated sharp cheddar cheese
Salt to taste
Dash of nutmeg
-1 t. onion powder, opt.
Dash of ground pepper, opt.
Few drops Worcestershire sauce, opt.
1 c. whole wheat bread crumbs
1/2 c. grated Parmesan cheese
WHITE SAUCE: In heavy pan melt 3 oz. butter or soft margarine. Add and stir until blended: 1/2 c. whole wheat
flour. Add gradually while stirring continuously: 2 c. whole milk.

Cook sauce slowly over low fire until thickened. Add grated cheese, salt, nutmeg, and, if desired, onion powder,
pepper and Worcestershire sauce. Place zucchini in shallow baking dish, spread sauce over it. Top with bread
crumbs and Parmesan cheese. Bake at 3500 for about 1/2 hour or until well heated and slightly browned.
ZUCCHINI CHEESE CASSEROLE

1 lb. zucchini, sliced
1 T. oil
1/4 c. onion, chopped
1 1/2 c. brown rice, cooked and seasoned
2 c. dry cottage cheese
can cream of mushroom soup
1/4 c. water
Jack cheese, shredded
Salt and pepper to taste
Parboil zucchini in salted water. Drain well. Saut onion in oil until limp. Toss zucchini, onion, rice and cottage
cheese together. Moisten with the mushroom soup which has been thinned with the water. Check seasoning; add
more if necessary. Place in buttered casserole, top with jack cheese. Bake at 350* for 30 minutes. Serves 6.
"The rains of God's mercy cannot gather on mountaintops of pride, but flow easily into valleys of humbleness."
ZUCCHINI BAKE
4 med. zucchini, sliced

1 onion, chopped
2 T. margarine
1 tomato, chopped
1/2 t. poultry seasoning
1/2 c. bread crumbs (whole wheat)
1 t. salt
Dash of pepper
1 1/4 c. sharp cheese, shredded
Parboil zucchini for 5 min. in salted water. Saute onion in margarine until golden. Combine all ingredients, saving
2 T. of bread crumbs and 1/4 c. cheese. Put in casserole and sprinkle reserved bread crumbs and cheese on top.
Bake at 3500 for 20 minutes.
ZUCCHINI SCALLOP
2 lb. zucchini
2 T. onion, chopped
1/2 green pepper, chopped
1/4 c. milk
1/2 c. mayonnaise
1/4 c. bread crumbs
1 c. grated cheese
Little Links, opt.
Salt
Slice squash and cook with onion and pepper in a little salted water. When tender, drain well and place in
casserole. Mix mayonnaise with milk; add 3/4 c. cheese and bread crumbs. Heat over low temperature until
cheese is almost melted. Pour over squash, sprinkle with balance of cheese. If more protein is desired, place a few
Little Links on top. Bake at 350* until cheese is melted, about 15 or 20 minutes.
EGG FOO YUNG

1 c. onion, chopped fine
1 c. bean sprouts
1 green pepper, chopped fine
1 c. mushrooms, chopped fine, opt.
3 T. oil
3 eggs
1/2 t. salt
Beat all together thoroughly. Drop large spoonfuls onto a hot oiled grill and saute slowly until light brown on both
sides. Serve with soy sauce. Makes about 6 cakes.
CELERY AU GRATIN WITH BISCUITS

1 bunch of celery
1 c. raw carrots, diced
3 T. margarine
3 T. flour
1 1/2 c. milk (may use 1/2 c. vegetable water for part of milk)
1 c. grated cheese
2 T. pimento, chopped
1/2 c. slivered almonds
1/2 t. basil
Salt and pepper
1 tube prepared buttermilk biscuits
Chop celery into inch slices, add onion and carrots. Boil 20-25 minutes in small amount of slightly salted water.
Drain. Make cream sauce of margarine, flour and milk. Add cheese. Stir in cooked vegetables, pimentos, basil and
almonds. Taste for seasoning. Turn into 2-quart casserole and top with biscuits. Sprinkle a little cheese over
biscuits. Bake at 350* without lid for about 20 minutes are until biscuits are golden brown. Serves 5.
LINKS AND RICE

1 onion, chopped
1 sm. green pepper, cut in pieces
3 T. oil
1 1/2 c. brown rice
1 can Loma Linda Little Links (cut in -inch pieces)
1 T. chicken-style seasoning
2 tomatoes, cut in pieces
3 c. water
1 t. turmeric
1 t. salt
1 T. oregano
Saut onions and pepper until onions are limp but not brown. Add rice, stir and fry for 5 minutes. Add remainder
of ingredients. Bring to a boil, cover and turn to a very low heat. Cook for 60-65 minutes or until liquid has
almost dis-appeared. Serves 6-8.
"The diamond and the charcoal lying side by side equally receive the
sun's rays; but until the charcoal becomes a diamond, white and clear, it
cannot reflect the sunlight."
-- Paramahansa Yogananda
APPLE-NUT CURRY
1/4 c. margarine
1 stalk celery, thinly sliced
3 apples, peeled and diced
1/2 c. onion) chopped fine
1 T. curry powder
1/4 t. salt
2 T. flour
1 1/2 c. chicken broth made with 2 cubes chicken-flavored bouillon
1/4 c. sunflower seeds
1/2 c. slivered or whole almonds
1 T. lemon juice
Melt margarine in skillet. Add celery, apples and onions and saut until soft. Add curry, salt, and 2 T. flour. Stir in
well. Add chicken broth. Cook and stir until thickened. Cover and let simmer for 25 minutes. Add lemon juice,
sunflower seeds and almonds. Heat thoroughly and serve over rice. Serves 4.
MOCK-CHICKEN CURRY
6-7 T. oil
1 T. curry powder
1 t. turmeric
4-5 cloves garlic
2 large onions, chopped
1 can Worthington's cubed chicken, incl. juice
1 can green pea soup, plus 3/4 can water
1 can green beans, drained
2 T. vinegar
Heat and stir first three ingredients until pungent, then add garlic and onions. Cook until onions are limp; add
chicken, pea soup with water, beans and vinegar. Bring to boil then simmer for 20 minutes, stirring frequently.
This to be served over rice; sprinkle with peanuts, coconut, and sliced bananas. Serve with chutney. Sliced
tomatoes, relishes, and a green salad round out the meal.
MOCK-CHICKEN RAREBIT
2 T. margarine or oil
2 T. flour
can or 1 c. Worthington's Soyameat diced, chicken style
1 c. milk
1 c. grated sharp cheddar cheese
2 hard-boiled eggs, sliced
Melt margarine. Stir in flour and add milk.When thick add cheese. Melt. Add Soyameat and eggs. Serve on toast.
Serves 4.
COTTAGE CHEESE SOUFFLE

2 T. oil
3 T. finely chopped onion
2 T. flour
1/2 t. salt
1 c. milk
1 1/4 c. cottage cheese
3 eggs, separated
2 T. wheat germ
Saute onion in oil until limp. Add flour and salt. Slowly stir in milk and cook over medium heat until thickened.
Cool and add cheese. Beat yolks of eggs with fork and add slowly to mixture. Fold in egg whites which have been
beaten until stiff (forming peaks). Put into greased casserole. Bake in pre-heated 350' oven for 35 minutes or until
light brown and mixture does not adhere to knife.
YOGURT ENCHILADAS
1 dozen tortillas
Grated cheddar cheese
ENCHILADA FILLING - Combine the following:
3 c. yogurt (drain in 2 thicknesses of cheesecloth) OR 2 c. sour cream
1 c. chopped green onions
1/2 t. cumin
1/4 c. mushrooms, chopped
1/4 c. olives, chopped or sliced
1/4 c. bean sprouts
ENCHILADA SAUCE:
3 T. cooking oil
2 T. whole wheat flour
2 cloves garlic, mashed
1 can tomato sauce (15 oz.)
1 c. hot vegetable stock
1 T. chili powder
.25 - .5 lb. jack cheese
Pinch of cumin
Salt to taste
Brown flour in hot oil. Add garlic, tomato sauce and vegetable stock. Add chili powder, cumin and salt. Add jack
cheese and stir until melted. Cook about 20 minutes. Fill each tortilla with enchilada filling and a small amount of
cheddar cheese. Roll each and place side by side in a baking pan. Pour sauce over and bake at 375* for 20
minutes. Remove from oven and put a small amount of grated cheddar cheese on top. Return to oven and bake 5
minutes more.
*****************
"By attunement with Thee may we bring our hearts' fragmentary melodies to divine completion."
- Paramahansa Yogananda
SOUR CREAM ENCHILADAS
1 1/2 c. sour cream

9-12 corn tortillas
1 c. cottage cheese
6 T. butter or margarine
1/2 t. onion salt
1/2 lb. jack cheese, cut in strips
1/8 t. pepper
1/2 of 7-oz. can green chili peppers
1/4 lb. cheddar cheese, cut in strips
Mix sour cream, cottage cheese, onion salt and pepper. Remove seeds from peppers and cut in strips. Saut
tortillas in butter until they start to brown but are still limp. Spread tortillas with sour cream mixture. Put several
strips of jack and cheddar cheese and chili peppers on the sour cream and roll up. Place rolled tortillas close
together in shallow 9 x 13-inch pan. Spoon remaining sour cream mixture over tortillas. Garnish with remaining
peppers and cheese. Bake at 3501 for 30 minutes. Then set under broiler to brown. Serves 4-6.
TAMALE PIE
3/4 c. soybeans, cooked tender and mashed or ground fine
1/3 c plus 2 T. corn meal
1 Pkg. Schilling Taco Seasoning Mix
1 egg
1/3 c. water
1-12. oz can whole kernel corn
1-8 oz. can tomato sauce
1 c. shredded cheddar or. jack cheese
1 T. margarine or oil
1 med. green chili, diced
1/2 med. green pepper, diced
1 med. onion, diced
Saute the last 4 vegetables in the margarine or oil. Combine mashed beans, 1/3 c. cornmeal, 3 T. seasoning mix,
egg, water, and 1/2 of sauteed vegetables. Mix well. Press in 9-inch pie plate greased with margarine. Bake 12
minutes at 350*. Combine remaining sauteed mixture and balance of seasoning mix, 2 T. left-over cornmeal,
tomato sauce, corn and half of cheese. Pour into partially baked shell. Sprinkle with remaining cheese. Continue
baking about 30 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.
MEXICAN GARBANZO BEANS

1 c. cooked garbanzo beans
2 T. oil
1 c. canned tomatoes
1/2 green pepper, chopped
Salt to taste
Bay leaf
Saute onion and pepper in oil until onions are limp. Add bay leaf, tomatoes and beans. Season to taste. simmer
10-15 min. until fairly dry. Serves 4.
COTTAGE CHEESE QUICHE

1 c. fine Saltine cracker crumbs
1/4 c. melted margarine
4 eggs
2 c. cottage cheese
1/4 c. Bacos
1 t. thyme
Parmesan cheese
Combine cracker crumbs and margarine. Press into bottom and sides of a 9-inch pie pan. Bake 5-10 minutes at
350' until slightly brown. Remove from oven and cool. Combine eggs, cottage cheese, Bacos, thyme and pour into
pie shell. Sprinkle with Parmesan cheese. Bake at 3500 about 45 minutes or until knife comes out clean when
inserted. (Can use unbaked 9-inch pie shell instead of cracker crumb shell.)
VEGETABLE POT POURRI

2 lbs. zucchini, sliced
1 eggplant cut in -inch slices
2 stalks celery, cut in inch pieces
1 bell pepper, cut in strips
1 onion, chopped
4 med. tomatoes, diced
4 bay leaves
2 c. sharp cheese, grated
2 T. butter
1 t. garlic powder
Parboil zucchini, eggplant) celery and pepper in salted water for 10 minutes. Drain. Place in large flat baking dish.
Add onion, tomato, bay leaves and cheese. Dot with butter and sprinkle with garlic powder, herbs; salt and pepper
if needed. Top with Parmesan cheese. Bake at 350* for about 35 minutes or until tender and cheese is melted.
Serves 6-8.
BAKED VEGETARIAN BEANS

1 med. onion, chopped and sauteed in oil or butter
Add: 1/4 c. ketchup
1 t. mustard
1 T. molasses or dark Karo
1 can vegetarian beans (Heinz in tomato sauce)
Loma Linda Little Links
Pour in baking dish. Arrange Little Links in beans. Bake in 350' oven for 40-45 minutes.
POTATOES STROGANOFF
6 med. potatoes, thinly sliced
1/2 med. onion, diced
1 c. milk
2 T. flour
1 c. sour cream
1 c. cheddar cheese, grated
1 pkg. stroganoff mix (1 1/4 oz.)

2 T. butter
Layer half of the potatoes in a greased casserole dish; spread sour cream over potatoes; add stroganoff mix evenly
over sour cream, Next spread onion over mixture and sprinkle flour over top. Spread half of the grated cheese
over flour; add salt and pepper to taste. Top with remaining potatoes; dab butter on top; add milk and season again
with salt and pepper. Bake in 3751 oven for 1 hour. Spread remainder of cheese on top and bake for another 30
minutes. Serves 6.
EGGS ROYALE
1 onion, chopped
2 T. margarine
1 c. cooked tomatoes (or fresh chopped)
1/2 t. savory or other herb such as thyme, sage, etc.
4 eggs
1/4 c. milk
Saute onion in margarine until golden. Add tomatoes and herbs. Cook until juice is eliminated. Beat eggs and
milk together and add to tomato mixture. Salt and pepper to taste and scramble over medium heat. (Good served
on toast. If accom-panied by green salad and relishes it makes a nice light meal.)
"A sin is anything that keeps man oblivious of God.
-- Paramahansa Yogananda
HELENS 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.
FONDUE
1 sm. can green chilis, diced
1 can cheddar cheese soup
2 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.
VEGETABLE 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.
SOUR 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
ingredients 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.
STIR-FRY VEGETABLES WITH TOFU (BEAN CURD)

Heat a small amount of oil in a heavy skillet. When hot, add vegetables which have been diced, sliced, or
shredded. Stir constantly for a short time. Add a few tablespoons of water, cover and braise for a few minutes or
until vegetables are done but still crunchy. The smaller the vegetables are cut the quicker they cook. All should be
cut about the same size. Some vegetables require longer cooking time. Start them cooking earlier so all will be
done at the same time. one vegetable alone can be stir-fried or combined with others. Try green pepper, celery,
bean sprouts, onions, and mushrooms, or try broccoli, onions, celery, carrots, and pepper. Or just asparagus and
mushrooms. Make your own combinations.
After vegetables are cooked, sprinkle with soy sauce. Saute -inch slices of tofu in a little butter until slightly
golden. Remove to plate and sprinkle with soy sauce, or other seasoning. The vegetables may be served on a
platter surrounded by sauted tofu or served separately.
This is a good way to use odds and ends of vegetables.
TOFU-VEGETABLE SALAD
6 or more oz. tofu, drained
2 small green onions, chopped and cut into -inch cubes
1 t. Worcestershire Sauce
2 tomatoes, diced
1/2 c. cucumber, diced
Add a couple of your favorite herbs such as savory, marjoram, basil, or thyme. Salt to taste with plain or
seasoned salt and moisten with mayonnaise. Serve on lettuce leaf. Other choices of vegetables can be combined
with tofu and mayonnaise to make interesting salads.
TOFU WITH FRUIT

6 or more oz. tofu, drained and cut into -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.
L
JELLIED TOFU SALAD

1 pkg. Eames Kosher Jello (vegetarian) lemon flavor
2 scant cups stewed tomatoes
1/2 lb. tofu
1 t. paprika
1/2 t. Worcestershire Sauce
2 T. onion, chopped
1/2 c. celery, chopped fine
1/2 c. green pepper, chopped fine
Heat tomatoes to a boil and add jel. When cooled put in blender and add balance of ingredients except celery and
pepper. Blend. Put into a bowl and add pepper and celery. Pour into oiled mold and refrigerate; when set turn onto
a plate. Garnish with salad greens and serve wtih mayonnaise.
OTHER TOFU SUGGESTIONS

Try blending tofu in a blender with a little bit of fruit and juice, add some honey and serve with a dash of
cinnamon on top.
Tofu is a versatile, mild-flavored food containing protein. It can be included in many dishes. Try your hand at
creating new and interesting ways of using it. when used or eaten along with whole grains, its protein value is
increased. Some grocery stores now carry it in their refrigeration department.
MAIN DISH CURRIED SPINACH SALAD

1 1g. bunch of fresh spinach, torn
1 c. fenugreek sprouts, opt.
3 hard-boiled eggs, chopped
2 T. green onions, sliced
1 ripe banana, cut in chunks
3/4 c. peanuts
1 c. slivered pineapple (canned or fresh)DRESSING:
1/4 c. peanut or vegetable oil
1/4 c. white vinegar
1-2 t. sugar or honey to taste
1 1/2 t. curry powder
1 t. dry mustard
Combine dressing ingredients. Shake well and chill. Combine salad ingredients. Pour dressing over and toss.
Serves 2-3 main or 6 side dishes.
"If you lack Will power, try to develop 'won't' power." - Paramahansa Yogananda
CABBAGE SALAD
1 1/2 c. finely shredded or chopped cabbage
2 t. milk
1/4 t. sugar
1 T. onion, chopped fine
Salt
c peanuts, without skins
Mayonnaise to moisten
Mix together and moisten with the mayonnaise.
KIDNEY BEAN SALAD

1 can kidney beans, drained

1/4 c. celery, chopped
2 T. onion, chopped
3 T. sweet pickles, chopped (or sweet relish)
2 hard-boiled eggs, chopped
Mayonnaise
Mix all together and moisten with the mayonnaise.
BEET SALAD
1 c. cooked beets, diced
2 boiled eggs, diced
2 T. onion, minced
2 T. sesame seeds, ground
Salt and pepper
Mayonnaise
Mix all together and moisten with mayonnaise. Serves 4-5.
BEET SALAD II
2 c. cooked beets, cubed
3 T. onion
3 T. sweet pickle, chopped
2 oranges, peeled & cubed
1/2 c. walnuts, chopped
2 T. sesame seeds, ground
Salt and pepper to taste
Mayonnaise, to moisten
Mix together and moisten with the mayonnaise.
SOY SALAD
c. cooked & drained soy beans
1 orange, peeled and cubed
c. raisins
1/2-1 t. lemon juice
Mayonnaise
Mix first 4 ingredients and moisten with mayonnaise. Serves 4.
MINESTRONE
1 c. dried baby lima bean

1 onion, chopped
1 stalk celery, chopped
1 clove garlic
1/4 c. oil
1 T. flour
2 med. tomatoes, chopped
1 small can tomato sauce
1 T. sugar
1 c. uncooked noodles
6 c. chicken broth made from 3 cubes imitation chicken flavored bouillon (use drained liquid from beans as part
of the 6 cups)
1/2 t. salt
Pepper to taste
Soak beans overnight in water. Next morning drain and cover with water slightly salted. Cook until tender. Drain
and save liquid to make chicken broth. Saute onion, celery and garlic in oil until limp. Stir in flour. Add to beans
with the 6 cups of broth, tomatoes, tomato sauce, noodles, salt, pepper and sugar. Simmer 30 minutes. Serve with
Parmesan cheese. Makes about 2 1/2 quarts.
POTATO SOUP SUPREME

1 med. onion, chopped fine
1 green pepper, chopped fine
2 T. oil
3 c. water
4 med. potatoes, cut in small cubes
1 1g. or 2 sm. tomatoes, cubed
1 1/2 t. salt
Pinch of oregano
Pepper
3 T. flour
1- 2 c. sharp cheddar cheese, grated
2 c. milk
In a large pan saute onions and pepper in oil until onions are limp. Add water, potatoes, tomato, salt, pepper and
oregano. Cook about 25 minutes or until tender. Mix flour with a little of the milk to make a smooth paste, add to
soup. Stir until soup thickens, add cheese. When melted, stir in remainder of milk. Good made the day before
serving. Serves 6.
It is good to keep a mental diary. Before you go to bed each night, sit for a short time and review the day. See
what you are becoming. Do you like the trend of your life? If not, change it."
- Paramahansa Yogananda
CHEESE SOUP WITH VEGA LINKS

1 c. chopped onion
2 stalks celery, chopped
1/2 green pepper, diced
1 carrot, thinly sliced
2 bay leaves
4 T. margarine
2 c. water
1 t. Worcestershire sauce
3 c. milk
1 1/2 c. grated cheddar cheese
2 Worthington's Vega Links
1 T. Bacos Bits (imitation bacon)
Salt to taste
In large pot saut in margarine the first 5 ingredients. Stir in flour. Slowly add water and Worcestershire sauce.
Simmer 20 min. Add milk and bring almost to a boil; add cheese and stir until melted. Add Vega Links and
Bacos. Season to taste.
HEARTY BEAN SOUP

2 c. small white beans
2 medium onions, chopped

1/4 c. oil
2 large potatoes
1 t. oregano
2 c. stewed tomatoes
1 T. honey
2 T. Bacos Bits (imitation bacon)
Soak beans overnight in 2 quarts water. Drain, add 2 quarts water and simmer until beans are tender
(approximately 2 hours). Salt and pepper to taste. Saute onions and garlic in oil until limp. Add to beans with all
other ingredients. Cover and simmer until potatoes are tender (20-25 min.). Check again for seasoning. Makes
approximately 2 1/2 quarts.
MEXICAN SOUP
1 qt. water or vegetable stock
3 c. canned stewed tomatoes (28 oz. can)
2 onions, thinly sliced
2 T. oil
3 cloves garlic, chopped
4 whole cloves
Pinch of oregano
3 T. parsley, chopped
2 green peppers, chopped
1 small can mushrooms or equal amount of fresh ones
1 can Worthington's non-meat balls with gravy
Salt to taste, about 1 1/4 t.
1 T. sugar (opt.)
Boil all ingredients together, except non-meat balls with gravy and mushrooms, for 30 minutes. Add mushrooms
and non-meat balls with gravy. Cook 15-20 minutes more. Test for seasoning.
OPEN-FACED SANDWICH
Toast both sides of bread slices. Cover each with a mixture of grated cheese and a little prepared mustard and
grated onion. Top each with a slice of tomato. Bake in 400' oven until cheese melts; cut diagonally and serve.
(Can use other relishes on top instead of tomatoes; try cucumbers, radishes, olives, etc.).
RYE BREAD SNACK

3 T. margarine
1 t. prepared mustard
4 slices cheese, or grated cheese
4 slices rye bread or other bread
Mix margarine and mustard and spread over bread. Top each slice with a thick layer of grated cheese or a slice of
cheese. Stack one slice of bread on top of the other, making 2 sandwiches. Bake in 400' oven until cheese bubbles.
Cut into thirds and serve. Serves 2.
BANANA NUT MUFFINS

1 c. white flour
1 c. whole wheat flour
1/2 c. wheat germ
1 T. baking powder
1/2 c. brown sugar
1/2 t. salt
3/4 cube margarine
1 c. walnuts, coarsely chopped
2 eggs
1/3 c. milk
3 ripe bananas
1 t. vanilla
Mix in bowl with pie blender or by rubbing between the hands, flour, wheat germ, baking powder, sugar, salt and
margarine, until pieces are the size of small peas. Stir in walnuts, set aside. Put balance of ingredients in blender
and blend until bananas are well mixed. Pour this into flour mixture and stir well. Fill well-greased 2 1/2-inch
muffin 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 rooms
of your own mind bright and spotless."
- Paramahansa
Yogananda
COTTAGE CHEESE MUFFINS

Blend in blender:
1/2 c. milk
1 egg
1/4 t. salt
1 T. honey
2 T. oil
Pour into bowl and add:

2 T. wheat germ
3/4 c. whole wheat flour mixed with
1 1/2 t. baking powder
Grease muffin tins; sprinkle a little cornmeal in bottom of each tin to prevent sticking. Stir mixture and pour into
tins filling each 2/3 full. Bake at 350* for 20 min. or until muffins are golden brown. Test with toothpick by
inserting pick into muffin. If pick is dry, muffins are done. Yield: 8 small muffins.
SESAME CREPES
2 eggs
1/4 t. salt
1 c. flour less 2 T.
1 c. milk
1 T. oil
2 T. sesame seed
Put flour, salt and sesame seed in a bowl; make a hollow in the center. Slowly add milk, beat thoroughly.
Add oil and beaten eggs. Batter should be thin like heavy cream. Use a 6 or 7-in. skillet and spatula. Pour
a little less than 1/4 cup into hot, slightly oiled 7-inch pan (use less for 6-inch pan). Quickly swirl around
until batter makes a thin covering over entire bottom of pan. Bake for about 1/2 minute or until crepe is
slightly brown. Flip with spatula and bake other side. Crepes should be rather pale so they will be supple
and easily rolled. Butter while hot. Place in center of each a daub of sour cream or substitute as given in
this book (p. 14), or use cottage cheese. Over this add apple sauce, strawberries or other fruit. Roll and
serve. Serves 2, about 10 crepes.
COTTAGE PANCAKES
Put in blender and blend until smooth:
2 eggs
1 c. cottage cheese
1/2 c. milk
1/4 t. salt
Pour above into bowl and add:
1/2 c. less 1 T. whole wheat flour
1/2 t. baking powder mixed with flour.
Mix and bake. Makes 10-12 medium size cakes. Serves 2.
SCRAPPLE
3 c. boiling water
1 t. salt
1 c. cornmeal
1 c. wheat germ
2 T. onion, chopped
1 T. green pepper, chopped
1 c. Vegeburger
Add cornmeal slowly to boiling salted water, stirring constantly. Add wheat germ then balance of ingredients.
Place in top of double boiler; cook 30-40 minutes or until thick and dry. Put into greased loaf pan and cool. When
cold, remove from pan and slice. Dip in slightly beaten egg, then roll in crumbs or wheat germ. Saute in hot oil or
margarine until brown on both sides. May be served with honey. Serves 4-6.
UNCOOKED CEREAL CRUNCH

4 c. uncooked old fashioned rolled oats
1/2 c. uncooked whole wheat cereal (such as bran, bran flakes, etc.)
1 c. hulled sunflower seeds
1/2 c. sesame seeds, optional
1 c. nuts, chopped
1 c. wheat germ
1/2 c. soybean nuts, chopped, optional
1 c. raisins
1/2 c. brown sugar
1 t. cinnamon
1/2 c. honey
1/2 t. cinnamon
Mix all together. Serve as cereal.
HALWA
1 c. milk
1 c. water
1 c. cream of wheat
Dash of salt
1/2 c. margarine (1 cube)
1/2 t. cardamom seed, opt.
1/2 c. raisins
1/2 c. slivered almonds (more if desired)
Sesame seeds (hulled)
Bring water, milk and salt to a boil. Slowly sprinkle in cream of wheat, stirring constantly. Add butter, honey, and
cardamon seed. Cook until the Halwa leaves the sides of the pan or is dry. Add cinnamon, raisins and almonds.
Put in 8 x 8-inch pan to set. Sprinkle with sesame seed, pressing down seeds with knife. Cool and cut in squares.
COTTAGE CUSTARD
3 eggs
1/4 c. honey
1/4 t. salt
1 banana
1 t. vanilla
Dash of nutmeg
2 c. hot milk
Blend all together except milk in blender. Then add milk slowly. Pour into casserole and set in pan of hot water.
Bake at 3501 until knife comes out clean when inserted into custard, about 40 minutes.
PEANUT COOKIES
2 c. whole wheat flour
1/4 c. soy flour
1/4 c. wheat germ
1/4 c.-milk
1 t. soda
1/2 t. salt (eliminate salt if salted peanuts are used)
1/2 c. corn oil
1 c. honey
3 eggs
1 t. vanilla
1 c. peanuts, chopped or whole
1 c. sunflower seeds (prefer ably raw)
6-12 oz. carob bits, optional
In large bowl beat oil, honey and eggs until bubbly. Add milk, vanilla and soy flour and beat. In a medium bowl
stir together whole wheat flour, wheat germ, soda and salt and add to the wet ingredients. Stir in peanuts,
sunflower seeds, and carob bits if desired. Drop by teaspoonfuls onto greased cookie sheet. Bake at 31251 for
9-11 minutes or until slightly browned. Makes 7 dozen.
CAROB CHEWYS
1 c. oil
1 c. white sugar
3/4 c. brown sugar
2 eggs
2 t. vanilla
1 1/2 c. flour
3/4 t. salt
1 t. soda
l./2 t. baking powder
2 c. old fashioned oats
1 c. carob chips
1 c. walnuts, chopped
Cream together first 3 ingredients. Add eggs and vanilla, beat well. Stir in flour, salt, soda and baking powder
which have been sifted together. Add oats, carob and nuts. Drop by tea-spoonfuls on lightly greased baking sheet.
Bake at 3500 for about 10 minutes. Makes 6 dozen.
CAROB NUT CAKE

1/2 c. oil
1 c. honey
2 eggs
1 t. vanilla
1 c. sour milk
1 t. soda
1 1/2 c. flour
1/2 c. carob powder
1/2 t. salt
1 c. coarsely chopped walnuts
Mix oil and honey. Beat in eggs and vanilla. Mix soda with sour milk and add to mixture. Sift flour, carob, and
salt together and add to batter. Pour into a 9 x 9-inch greased and floured pan. Bake at 3500 for 30 minutes. Add
frosting.
CAROB CANDY
1 1/2 cubes margarine (butter)
1 1/2 c. confectioners' sugar
1 1/2 c. non-fat dry milk
c. carob powder
1 t. vanilla
Ground walnuts
Melt butter, add sugar, mix well. Add carob, vanilla, and dry non-fat milk and nuts. Cream all together well.
Ingredients may appear a little crumbly but pat mixture down into a small, shallow greased pan and cut in squares.
Refrigerate and serve
E-Z CAROB CANDY

1 1/4 c. brown sugar
1 cube margarine
3/4 c. milk
1/4 c. carob powder
4 c. powdered milk
Nuts chopped, optional
Boil first 3 ingredients 5 minutes. Remove from heat.and add carob powder, powdered milk, and nuts if desired.
Pour into greased pan and cool. Cut in squares.
"Prayer-demand before taking food: "Heavenly Father, receive this food. Make it
holy. Let no impurity of greed ever defile it. The food comes from Thee. It
is to build Thy temple. Spiritualize it. Spirit to Spirit goes. We are the petals
of Thy manifestation, but Thou art the Flower, its life, beauty and
loveliness. Permeate our souls with the fragrance of Thy presence."
- from Whispers from Eternity A Book of Answered Prayers 1949 Edition by
Paramahansa Yogananda
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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

BESTEVER CHEESE-NUT LOAF (with mushroom

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

MUSHROOM AND ONION GRAVY

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

LENTILS, NUTS AND CHEESE PATTIES

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

EGGPLANT WITH CHEESE

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

Mix together and add to above. Serves 4.

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

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

ZUCCHINI CHEESE CASSEROLE

4 med. zucchini, sliced

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

EGG FOO YUNG

CELERY AU GRATIN WITH BISCUITS

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

1 tube prepared buttermilk biscuits

LINKS AND RICE

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

COTTAGE CHEESE SOUFFLE

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

SOUR CREAM ENCHILADAS

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

1 1/2 c. sour cream

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

MEXICAN GARBANZO BEANS

COTTAGE CHEESE QUICHE

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

VEGETABLE POT POURRI

BAKED VEGETARIAN BEANS

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

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

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

HELENS EGG DISH

SOUR CREAM SUBSTITUTE

BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

STIR-FRY VEGETABLES WITH TOFU (BEAN CURD)

TOFU WITH FRUIT

JELLIED TOFU SALAD

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BESTEVER CHEESE-NUT LOAF (with mushroom gravy)

OTHER TOFU SUGGESTIONS

MAIN DISH CURRIED SPINACH SALAD