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Wednesday, September 29, 1993


          Mission of Maitreya Garden Salads with

  HOSH Dressing*

            Divine Stuffed Tofu Loaf*

Wild Rice Blend

Winter Squash Welcome*

Garden Vegetable Dish*

Whole Wheat Bread and Butter

Seven Seals Sour Cream Apple Pie*


* = recipe

[ ] = cook's choice of ingredients


HOSH Dressing

(Preparation time:  10 minutes)

(Serves:  6)


½ cup lemon juice

½ cup honey

½ teaspoon salt

½ teaspoon each:  dill, parsley, and thyme

2 cups olive oil

½ cup water  


            Combine all ingredients in a blender.  Chill.  Shake or stir well before serving.


Winter Squash Welcome

(Preparation time:  20 minutes)

(Serves:  6)


4 pounds butternut squash, cut in half lengthwise and seeded

6 ounces cream cheese

¼ teaspoon each:  cumin, coriander, and oregano

Pinch of cinnamon

Maple syrup


            Bake the squash in a 400 degree oven for 40-60 minutes.  Scrape squash from shell and mash.

            Mix mashed squash with the cream cheese, and spices.   Add the cinnamon and some maple syrup (if needed).


Garden Vegetable Dish

(Preparation time:  20 minutes)

(Serves:  6)


1½ pounds green beans, ends snipped and beans cut in 2” pieces


Sliced almonds


        Sauté the beans in butter.  Before serving, add the sliced almonds on top.  Simple as that!        


Divine Stuffed Tofu Loaf

      (Preparation time:  50 minutes)

(Serves:  6)


1 ½ pounds mashed firm tofu

2 tablespoons oil

¼ teaspoon fresh thyme

¼ cup tamari

2 tablespoons whole wheat flour

½ teaspoon fresh savory

2 teaspoons fresh basil

Stuffing:  ½ cup chopped walnuts

2 cups bread cubes

½ cup diced celery

2 tablespoons butter

½ cup tomato sauce

1 teaspoon sage

2 tablespoons chopped fresh parsley

¼ teaspoon thyme

½ teaspoon vegetable broth powder


        Preheat oven to 350 degrees.  Oil a bread pan.  In a bowl, mix well the first 7 ingredients.  Press about 2/3 of the mixture in the oiled bread pan so tofu mixture is about 1 inch thick on bottom and up the sides of the pan. 

        Combine first two ingredients of the stuffing in a bowl and put aside.  Sauté the celery in the butter.  Add the rest of the ingredients and simmer together for about 5 minutes.  Add the first 2 ingredients and stuff the tofu loaf. Top with remaining tofu mixture.  Bake 30 minutes.  Serve hot.


Seven Seals Sour cream Apple Pie

(Preparation time:  40 minutes)

(Serves:  6)


Crust:  3 cups raw rolled oats

½ cup sesame seeds

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon cinnamon

½ cup finely minced nuts

1 teaspoon vanilla extract

1 cup sweet butter and 6 tablespoons honey, melted together

Filling:  10 cups sliced tart cooking apples

Juice and rind of 2 average lemons

½ cup maple syrup

4 tablespoons whole wheat flour

1 teaspoon cinnamon

½ teaspoon nutmeg

2 large eggs

¾ cup sour cream


        Crust:  Combine all crust ingredients, and mix well.  Press firmly and evenly into bottom and sides of two 9 or 10” pie pans. 

        Filling:  Combine apples with lemon juice and rind.  Drizzle in maple syrup.  Toss gently until uniformly coated. 

        Sift in flour and spices.  Toss again to coat.  Distribute neatly into 2 unbaked pie shells.

        Beat together eggs and sour cream.  Drizzle slowly over apples.

        Bake covered with foil for 45 minutes in center of oven at 350 degrees until the last 15 minutes, then uncover.  Serve hot or cold.


Thursday, September 30, 1993




                Awakening Millet*

                Buddha Oat and Shiva Sunflower Breads

                Be Still Jams/Honey/Butter

                Sliced berries of your choice

                Chanting Apricot-Apple Juice




                Far East Philosophies Bean & Barley Soup                 Mantra Stuffed Potatoes*

                Kirtan Steamed Buttered Beets*

                Mystical Fresh Vegetable Plate* with

                Meditation Guacamole*

                Rye Bread/Butter

                Krishna Sesame Lemon Cake with 

                Radah Cream*




                Fresh First Seal Carrot/Celery Juice

                Self-Awareness Plates of Crackers, Cheese

        and (Gala) Apple Slices 



Awakening Millet

(Preparation time:  30 minutes)

(Millet mixture needs to be refrigerated overnight)

(Serves:  6)


7 cups water

1 teaspoon salt

2½ cups millet

1 cup raisins

1 cup chopped walnuts

2 teaspoons vanilla

1 cup dates

4 cups soymilk, mixed with 2 teaspoons vanilla


        Bring water to a boil.  Add salt and millet; cook over low heat for 30 minutes.  Remove from stove and add nuts, raisins and vanilla.

        Place in refrigerator overnight.

        The next morning, blend together the dates, and soymilk (with additional vanilla).  Add the soymilk mixture to the millet, mix slightly, and bake covered at 350 degrees for 30 minutes.  Uncover the last 5 minutes of baking.     


Mantra Stuffed Potatoes

(Preparation time:  15 minutes)

(Allow 1 hour to bake potatoes in oven, or 15 minutes in microwave)

 (Serves:  8)


4 medium to large potatoes, washed and baked



1 tablespoon fresh parsley

1 tablespoon fresh dill

1 tablespoon fresh cilantro

1 cup yogurt cheese

4 ounces kefir cheese

½ cup parmesan cheese, finely grated

1 cup cheddar cheese, shredded

¼ cup plain yogurt (optional)


        Cut potatoes into halves, and scoop the potato from skin into mixing bowl.  Reserve skins.  Mash the potatoes, and mix all other ingredients (except the cheddar cheese and plain yogurt).

         Stuff the potatoes with filling.  Top with cheddar cheese.  Cook at 400 degrees about 15 to 20 minutes, until cheese has melted and browned slightly.

         Remove potatoes from the oven and, if desired, spoon a small amount of plain yogurt on the top.





Kirtan Steamed Buttered Beets

(Preparation time:  15 minutes)

(Serves:  8)


6-8 medium to large sized beets, scrubbed, with tops and bottoms removed

4 tablespoons butter

2 tablespoons fresh chopped parsley  


        Thinly slice the beets.  Place in microwave dish, mix in the parsley.  Cook covered on high for 8-10 minutes, or until beets are done.  Spoon the juice over the beets, then dot with the butter.


Mystical Fresh Vegetable Plate

(Preparation time:  30 minutes)

(Serves:  8)


Use as many fresh vegetables as you would like, such as:

            Snow peas

            Red cherry tomatoes

            Yellow pear tomatoes

            Cucumber sticks

            Pepper sticks

            Carrot sticks

            Jerusalem artichokes





        They can be arranged nicely, on individual plates, with guacamole in the middle.


Meditation Guacamole  

(Preparation time:  30 minutes)

 (Serves:  8)


6 medium avocados, mashed

2 medium to large tomatoes, chopped

2 tablespoons lemon juice

1 large red bell pepper, finely minced

1 teaspoon chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

½ teaspoon salt  


        Mash the avocados and then mix with everything else.  Serve in small cups on each plate. 


Shiva Sesame-Lemon Cake

(Preparation time:  45 minutes)

(Serves:  6)


Cake:  ½ cup oil

1 cup honey

4 eggs

Juice of two lemons

Grated rind of 4 lemons

1 cup sesame seeds

2 cups whole wheat flour

½ cup soy flour

3 tablespoons milk powder

4 teaspoons baking powder

1 teaspoon salt

Topping:  Juice of three lemons

9 tablespoons honey


        CakeBlend the oil and honey; beat in the eggs, lemon juice, and rind.  Stir the dry ingredients together and then stir them into the first mixture.

         Bake in two small oiled loaf pans (preferably smaller than 5" by 9") at 350 degrees for 45 minutes, until a tester comes out clean.

         Topping:  Combine the lemon juice and honey.  Pour this topping over the warm loaves when they come out of the oven.  You may poke several holes with a toothpick first, if you like; this will make it soak in more.

         Cool for 10 minutes, then remove them from the pans.



Friday, October 1, 1993




                Mt Zion & Zion Bagels & Cream Cheese

                Abraham’s Oatmeal

                Wheat Germ/Milk/Soy Milk/Honey

                Family Fruit Salad [apples, grapes, etc] 

                Old Testament Papaya Juice




                Vegetarian Chili*  

                Star of David Brown Rice  

                Seal of Solomon Salad*

                Plate of Sliced Tomatoes on Spinach Leaves

                Pita Bread

                Communities Of Light Frozen Orange


                Maple Syrup and Raspberry Topping




                Hebrew Dried Fruit and Nut Plate*

                Hot Apple Cider of the Second Seal*


Vegetarian Chili

(Preparation time:  45 minutes)

(Serves:  8)


2 cups raw bulgur

2 cups homemade tomato sauce

Olive oil for sauté

1 cup each (chopped):  celery, carrots, green peppers

2 teaspoons each:  ground cumin, fresh basil

Salt and pepper to taste

6 tablespoons tomato paste

1 large (6 ounce) can olives

2 cups chopped, fresh tomatoes

Juice of 1 lemon

3 cans kidney beans

Grated cheese



        Heat tomato sauce to a boil.  Pour over bulgur.  Cover and let stand at least 15 minutes (it will be crunchy, so it can absorb more later).

         Sauté carrots, celery and spices.  When vegetables are almost done, add peppers.  Cook until tender.

         Combine all ingredients, except grated cheese and parsley, and heat together gently.

         Top with grated cheese and parsley


Seal of Solomon Salad

(Preparation time:  25 minutes)

(Allow at least 2 hours to chill)

(Serves:  8)


4-5 large cucumbers

¼ teaspoon salt

3 cups plain yogurt

4 tablespoons chopped mint

Pinch of black pepper (optional)

1 cup raisins  


        Peel, thinly slice, and salt the cucumbers.  Allow 15 minutes for any extra liquid to drain.  Put the yogurt into a serving bowl with 2 tablespoons of chopped mint.  Add the cucumber and raisins.  Season with freshly ground black pepper, stir well and chill.

         Before serving, garnish with 2 tablespoons of chopped mint.


Communities Of Light Frozen Yogurt 

(Preparation time:  15 minutes)

(Allow 4+ hours freezing time)

(Serves:  8)


6 cups plain low-fat yogurt

1¼ cups frozen orange juice concentrate

3 teaspoons vanilla extract

6 tablespoons honey

16 raspberries


        Mix all ingredients in a freezer bowl.  Freeze for about 4 hours, stirring hourly for the first 3 hours.  Serve with maple syrup and two raspberries (for the Second Seal!!), on top of each serving.


Hebrew Dried Fruit and Nut Plates

(Preparation time:  25 minutes)

(Serves:  8)


Make each person a plate of dried fruit and nuts.  This can be done in the afternoon, and each plate can be covered with plastic wrap so it can be taken and eaten whenever (before or after Satsang).


Hot Apple Cider of Thee Second Seal 

(Preparation time:  15 minutes)

(Serves:  8)


Use this amount of seasoning for up to 1 gallon of apple juice:

3 two inch long sticks of cinnamon

3 whole nutmegs

6 whole cloves

6 whole allspice

1 teaspoon ground orange peel  


Boil the juice with the spices for a minute and then simmer for about 5 minutes.  Enjoy!




October 2, 1993


  Recommended Fast




                Pure Consciousness Soup*

                Seventh Seal Beet Puree*

                Freshly-Herbed Cottage Cheese*

                Individual Limitless Carrot Salads*

                Plate of Papaya Slices – squeeze lime over

        to keep fresh

                Whole Wheat Rolls/Butter

                Almond and Cheese Crescent Cookies


Pure Consciousness Soup

(Preparation time:  30 minutes)

(Serves:  8)


2 large potatoes, diced into ½ inch cubes

8 cups vegetable stock

Dash of salt

4 tablespoons butter

2 tablespoons olive oil

½ teaspoon salt

2 stalks chopped celery

2 large carrots, diced

2 chopped summer squash

½ teaspoon each (fresh):  thyme, dill, marjoram, basil, and parsley

2 tablespoons tamari sauce

2 cups raw peas (fresh or frozen)


        Boil together the potatoes, vegetable stock and salt in a covered kettle, until the next vegetables are ready to add.

        Heat a heavy skillet.  Add the butter and olive oil, and sauté remaining ingredients with the exception of the tamari sauce and peas.  Continue cooking and stirring.  When all is crisp-crunchy (about 3-4 minutes), add the entire skillet full, liquid and all, to the potatoes and their water.  Bring to a quick boil, reduce heat and add the last two ingredients.  Simmer an additional 20 minutes, or until potatoes are cooked.         

        Serve immediately.  Can sprinkle parmesan cheese on top.


Seventh Seal Beet Puree

(Preparation time:  20 minutes)

(Serves:  6)


1 pound beets with skins, rinsed, stems removed

2 small potatoes, baked, peeled, and grated (about 2½ cups)

3 tablespoons butter

1 teaspoon cider vinegar

Salt and pepper to taste


        Cover and cook beets in microwave for 8 minutes.  Remove from oven.  Reserve juice.  Cool, remove beet skins.  Place beets in a food processor, adding their juices, until beets are smooth.         

        Combine beets with remaining ingredients in a microwave bowl.  Heat uncovered for 2+ minutes, until hot.



Freshly-Herbed Cottage Cheese

(Preparation time:  10 minutes)

(Allow time to chill)

(Serves:  8)


3 cups cottage cheese

2 tablespoons each (finely minced):  dill, basil, thyme, parsley, red sweet pepper  


        Mix all together.  Chill until read to serve.


Individual Limitlessness Carrot Salad

(Preparation time:  30 minutes)

(Allow at least 1 hour to chill)

(Serves:  8)


8 cups grated carrots

6 tablespoons fresh lemon juice

3 tablespoons vegetable oil

1 teaspoon ground coriander seeds

½ teaspoon salt (optional)

4 teaspoons chopped fresh mint

1 tablespoon chopped fresh parsley

2 teaspoons maple syrup  


        Mix all ingredients together and chill at least one hour before serving.  Serve in individual bowls, maybe on spinach leaves, with slices of avocado and papaya.





Sunday, October 3, 1993




                Unselfish Tofu/Potato Breakfast Dish*

                Sacrificed Scones     

                Spiced Peach Butter

                Fruit Smoothies*

                Plain Yogurt




                Ten Lost Tribes Eggplant Patties*

                Jerusalem Fettuccine with Parmesan Cheese  

                Samaritan White Sauce with Peas*

    Third Seal Sauté of Zucchini/Yellow Squash*

    Crossed Salad with Olives

    Delicious Dressing*

    French Sourdough Bread/butter

    Twelve Disciple Banana Cream Pie*




                Thy Will Watermelon & Cantaloupe Slices

                Sunflower and Pumpkin Seeds


Unselfish Tofu-Potato Breakfast Dish

(Preparation time:  30 minutes)

 (Serves:  4)


1 pound tofu, wash, pat dry, and cut in small chunks

3 medium-large cooked white and sweet potatoes

2 tablespoons vegetable broth powder

½ teaspoon turmeric

2 tablespoons sesame oil  


        Put sesame oil into skillet over medium heat.  Add tofu, potatoes, and seasonings.  Stir and cook for about 5 minutes.  Reduce heat if tofu sticks.


Fruit Smoothies

(Preparation time:  30 minutes)

 (Serves:  4)


2 bananas

2-4 large, sweet fruit (apples, pears, persimmon, papaya, etc) or ¾ cup berries

2 cups papaya or apple juice

5 pitted soft dates

½ tablespoon vanilla extract

2 tablespoons frozen orange concentrate  


        Blend well and drink right away.


Ten Lost Tribes Eggplant Patties

(Preparation time:  50 minutes)

 (Serves:  12)


10 medium eggplants

1 cup walnuts or sunflower seeds

1 1/3 cups wheat germ

2 tablespoons tamari

1 cup seasoned bread crumbs

1 teaspoon salt

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh cilantro

2 teaspoons veggie broth powder

1 1/2 tablespoons olive oil  


        Cook eggplants and drain (reserve juice for sauce).  Blend on puree setting until just mixed.  Combine all other ingredients, mix, and form into patties.  Fry patties in skillet with oil, adding about 1/4 cup water (or more) later if needed.  Brown both sides of patties.  Cover with sauce and serve.


Samaritan White Sauce with Peas

(Preparation time:  30 minutes)

 (Serves:  12)


12 tablespoons butter

12-16 tablespoons flour

12 cups milk (or can use some of today’s vegetable juices and some milk)

1 1/2 teaspoons tamari

1/2 teaspoon pepper

1 cup frozen (or fresh) peas


        Combine the butter and flour in saucepan, stirring while heating, to make a paste (rue).  Add the milk slowly, whisking continuously.  When all the milk has been whisked into the rue and the sauce becomes smooth, add all the other ingredients (except peas) and bring almost to a boil, stirring often.  Lower heat and continue to cook, but do not let sauce boil.  During the last few minutes of cooking, add peas.


Third Seal Sauté of Zucchini and Yellow Squash

(Preparation time:  30 minutes)

(Serves:  12)


3 pounds summer squash

2 tablespoons vegetable broth powder

2 tablespoons olive oil

2 teaspoons fresh chopped basil

½ teaspoon salt (optional)

1 teaspoon fresh chopped oregano

4 tablespoons chopped parsley

2 teaspoons tamari  


        Scrub the squash with a stiff brush and slice into thin slices.

        Sauté the sliced squash in the oil, and continue to cook for 1 minute while turning the slices gently in the oil.  Stir in all other ingredients.  Cover and cook over low heat another 3-4 minutes.  The squash should be crispy crunchy. 

            Garnish with parsley.


Delicious Dressing

(Preparation time:  20 minutes)

 (Serves:  12)


1 ½ cups olive oil

6 tablespoons lemon juice

1 ½ cups thick fresh tomato puree

1 teaspoon salt

1 teaspoon paprika

½ teaspoon fresh oregano

½ teaspoon fresh parsley

½ teaspoon thyme

½ teaspoon basil  


        Blend all ingredients together. 


Twelve Disciples Banana Cream Pie

(Preparation time:  50 minutes)

(Allow three hours chilling time)

 (Serves:  12)


Crust:  5 cups crushed graham crackers

12 tablespoons butter, melted with

3 tablespoons honey

1 teaspoon cinnamon

Dash of nutmeg

1 cup finely chopped almonds

Filling:  1 cup sour cream

24 ounces softened cream cheese

½ cup honey

2 teaspoons vanilla extract

½ teaspoon almond extract

2 large, mashed, ripe bananas

4 tablespoons fresh lemon or lime juice  


        Combine all crust ingredients and mix well.  Press firmly into two 9” pie pans, building up thick sides with a nice edge.  Brown in a 350 degree oven for 10 minutes.  Cool completely before filling.

        Beat together all filling ingredients until well blended.  Pour into cooled crust and chill at least three hours. 

        Can top with sliced kiwis and/or strawberries, etc.



Monday, October 4, 1993




      Surrendered Buckwheat-Oat

      Pancakes* & Submissive Maple Syrup

      Plain Yogurt

      Islam Poached Apples*  

      Fresh Orange Juice  



                 Bagged Lunches for the Mountains:

                    Fourth Seal Sandwiches*

                    Natural Soda or Juice

                    Fresh Pear

                    Tama, Raja, and Satva Surprises [trail 

        mix, sesame sticks, natural candy]  




                 Mecca Stewed Tomatoes*

                 Peanut Butter Pretzels, Carrot Chips,


                 Carrot Sticks


Surrendered Buckwheat-Oat Pancakes

(Preparation time:  30 minutes)

 (Serves:  12)


3 cups each:  wheat flour and oat flour

1 cup buckwheat flour

4 eggs

Yogurt (about 4 cups)

Milk to bring to desired consistency

1 teaspoon baking powder  


    Mix all ingredients together.  Cook on hot oiled griddle.


  Islam Poached Apples

(Preparation time:  30 minutes)

 (Serves:  12)


1 cup honey

½ teaspoon cinnamon

8 large cooking apples  


        Heat honey in a frying pan on low heat.  Peel, halve lengthwise, and core the apples.  Lay in hot honey with cavity down.  Add the cinnamon.  When apples are nearly tender, about five minutes, turn over.  Ladle honey mixture into each cavity and simmer a few more minutes.

            Serve hot.


Fourth Seal Sandwiches

(Preparation time:  40 minutes)

 (Serves:  12)


Seven grain sandwich bread

Carrot pate (recipe below)


Alfalfa sprouts

Grated cheddar cheese

Tomato slices  


        Make sandwiches, then cut each loaf into two or three parts, slicing bread diagonally.  Wrap each piece individually in plastic wrap.


Carrot Pate


8 tablespoons butter

1/4 teaspoon curry powder

1/4 cup finely minced celery

6 cups cooked carrots

1 1/3 cups cashew butter

Tamari to taste

1 cup chopped toasted cashew nuts

4 tablespoons minced parsley  


        Melt the butter, add the curry powder and celery.  Cook briefly, then place into the blender with the carrots, and cashew butter.  Blend until smooth, and season to taste with tamari.

        Remove from blender and stir in the chopped nuts and parsley.


Meccan Stewed Tomatoes

(Preparation time:  40 minutes)

 (Serves:  12)


10 large ripe tomatoes

12 tablespoons butter

Salt and pepper to taste

20 fresh basil leaves, cut in thin strips  


        Drop the tomatoes into boiling water for 10 seconds, then skin them and remove the seeds.  Dice the flesh and place in a crock pot.  Add the butter, salt and pepper.  Cover and stew slowly for about 2 hours, stirring occasionally.

        Add the basil and cook 10 minutes longer, or until tomatoes are soft.



Tuesday, October 5, 1993




                One World Avocado/Banana Cream*

    Universal Granolas


    Bab Blueberry Breakfast Squares

and/or Whole Wheat Toast

    Fruit Bowl




                Broiled Baha’i Vegetable Shish Kebab*

                Baha’u’llah Basmati Rice with Garbanzo 


                Nine Armed Star Peanut Tofu*

                Pita Bread

                Baklava and Figs




                Fifth Seal Fresh Carrot/Celery Juice

                Snacks [crackers, date rolls, fresh apple



One World Avocado/Banana Cream

(Preparation time:  20 minutes)

 (Serves:  12)


3 ripe avocados

3 ripe bananas

Honey to taste

Juice of 1½ lemons

Yogurt (optional)

Raspberries (optional)  


        Mix all together in blender.  Add yogurt if desired.

        Best to make as close to eating time as possible.

        Could top with a few fresh raspberries.


Bab Blueberry Breakfast Squares

(Preparation time:  30 minutes)

 (Serves:  12)


2 cups whole wheat pastry flour

1/2 cup brown rice flour

2 teaspoons cinnamon

2 tablespoons aluminum-free baking powder

1 teaspoon baking soda

2 teaspoons grated lemon peel

2 cups buttermilk

2 large eggs

2 teaspoons lemon juice

2/3 cup honey

1/2 cup melted butter

2 cups blueberries, fresh or frozen  


        In a medium-sized bowl, combine the dry ingredients and the lemon peel.  Beat all the liquid ingredients together well and add to the dry ingredients, mixing thoroughly. 

        Pour into two oiled 8”x 8” square pans and sprinkle the blueberries over the top, poking them into the batter slightly.

        Bake at 350 degrees for 15 minutes, then turn the oven to 325 degrees and bake 10-15 minutes more, or until center tests clean.  Allow to cool thoroughly in pan before cutting.


Note:  If using blueberries, do not thaw.  Just put them on still frozen.


Broiled Baha’i Vegetable Shish Kebab

(Preparation time:  1 hour)

(Allow at least 3 hours to marinate vegetables)

 (Serves:  12)


Eggplants, cut in 1½ “ chunks, broiled until just soft,

and placed hot into marinade

Cherry Tomatoes

Peppers of all colors, cut in wide strips (they do not go into marinade)

Pineapple chunks

Olives, whole

Potatoes, precooked and quartered

Carrots, precooked and cut into chunks

Flat peas

Grated parmesan cheese (optional)

Marinade:  1¼ cups oil

2 cups sweet and sour sauce (Kraft’s Sauceworks)

2 tablespoons tamari

Basil, oregano, salt, and pepper  


        Combine all ingredients, mixing and coating all the vegetables (except the peppers) with the marinade.   Stir and marinate in refrigerator for at least 3 hours.

        Place the vegetables artistically on the skewers.  Baste them with extra marinade as they broil (or bake) about 10 minutes.  Do not let them burn!

        Just before serving, sprinkle parmesan cheese over the vegetables.


Baha’u’llah Basmati Rice with Garbanzos

(Preparation time:  30 minutes)

 (Serves:  12)


2 cups white basmati rice

4 cups water

1 tablespoon butter

¼ teaspoon salt

Pinch of black pepper (optional)

1 can garbanzo beans  


        Put rice, water, butter, salt and pepper in a covered saucepan.  Bring to a boil, cover, and simmer for 20 minutes.  Without uncovering pan, turn off heat and let sit for 10 minutes.

        Add garbanzo beans and mix.  Serve hot.


Nine-Armed Star Peanut Tofu

(Preparation time:  30 minutes)

 (Serves:  12)


2 pounds tofu, cut in squares

4 tablespoons peanut oil


3 tablespoons peanut butter

3 tablespoons water

2 teaspoons vegetable broth powder  


        Mix the ingredients for the sauce.

        Cook the tofu in 4 tablespoons peanut oil until lightly brown, then pour sauce over tofu and continue cooking until tofu is done.



Wednesday, October 6, 1993




                Incorruptible Muffins/cream

        cheese/peanut butter

                Pure Intention Cold Cereals

                Milk/Soy Milk

                Paravipra Cranberry Juice



                Sixth Seal Squash/Lentil Casserole*

                Couscous with Cheese*

                Elect’s Stir Fried Vegetables*

                Whole Grain Bread [cooks choice]

                Pie (cooks choice)




                Salads with Beets & Carrots grated on top



  Sixth Seal Lentil-Squash Casserole

(Preparation time:  1 hour)

 (Serves:  6)


2 tablespoons butter

½ cup finely chopped celery (or bok choy)

1 cup lentils

3 cups 1” cubes of pared winter squash

1 tablespoon fresh lemon juice

1 teaspoon minced fresh parsley

¼ teaspoon salt, or to taste

½ teaspoon ground ginger or ½ teaspoon fresh grated gingerroot

¼ teaspoon freshly ground pepper

¼ teaspoon ground cumin  


        Melt butter in a large saucepan over moderate heat.  When the foam subsides, add the celery, cook, stirring occasionally, until just golden.

        Add the lentils and toss to combine and coat lentils with butter.  Pour in enough cold water to cover, turn heat to moderately high, and bring to a boil.  Turn down heat to simmer and cook, covered, stirring occasionally, until lentils are barely tender, about 20 minutes

        Add squash, lemon juice, parsley, salt, ginger, pepper, and cumin.  Stir well to mix, cover and cook until squash is tender, about 20 minutes. 


Couscous and Cheese

(Preparation time:  20 minutes)

 (Serves:  12)


2 cups couscous

1 tablespoon vegetable broth powder

4 cups water

Sprinkle salt

4 tablespoons butter  


        In the butter, fry the couscous until golden brown, about 5 minutes.  Add the water, salt, and vegetable broth powder.  Bring to a boil, lower heat, and cook for 20 minutes.

        Melt cheese on top while still hot.

Elect’s Stir Fried Vegetables

(Preparation time:  30 minutes)

 (Serves:  12)


Peas, any kind

Zucchini and/or yellow squash



Swiss Chard


Bok Choy

Jerusalem artichokes


Peppers, all colors

Baby turnips


Small corns

1-2 cans water chestnuts

Olive Oil

Tamari (optional)

Vegetable broth powder (optional)  


        Chop all vegetables.  Heat the olive oil and add the hard vegetables.  Stir fry for about 2-3 minutes.  Add the soft vegetables and cook another 2-3 minutes.  Tamari and vegetable broth powder can be added for flavor.  



Thursday, October 7, 1993


  Recommended Fast



          Dinner  [catered by Adam’s Table Restaurant]          

                    Holy Convocation Gluten Steaks

                    Healthy Mixed Vegetables

                    Happy Mashed Potatoes & Gravy

                    Spiritual Salad

                    Blessed Bread

                    Sal-Om Peach Cobblers

   Site Map
  Buy, etc.