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)



cup lemon juice


cup honey


teaspoon salt


teaspoon each: dill, parsley, and thyme


2 cups olive oil


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


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).




den Vegetable Dish  

(Preparation time: 20 minutes)


(Serves: 6)



1 pounds green beans, ends snipped and beans cut in 2 pieces




Sliced almonds


Saut 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 pounds mashed firm tofu


2 tablespoons oil


teaspoon fresh thyme


cup tamari


2 tablespoons whole wheat flour


teaspoon fresh savory


2 teaspoons fresh basil


Stuffing: cup chopped walnuts


2 cups bread cubes


cup diced celery


2 tablespoons butter


cup tomato sauce


1 teaspoon sage


2 tablespoons chopped fresh parsley


teaspoon thyme


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. Saut 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


cup sesame seeds


1 cup whole wheat flour


1 teaspoon salt


1 teaspoon cinnamon


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


cup maple syrup


4 tablespoons whole wheat flour


1 teaspoon cinnamon


teaspoon nutmeg


2 large eggs


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 SunflowerBreads


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



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


2 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 Stuf

fed 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


cup parmesan cheese, finely grated


1 cup cheddar cheese, shredded


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


teaspoon salt


Mashthe 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: 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


cup soy flour


3 tablespoons milk powder


4 teaspoons baking powder


1 teaspoon salt


Topping: Juice of three lemons


9 tablespoons honey


Cake: Blend 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

Abrahams 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 saut


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).


Saut 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


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 Yogu


(Preparation time: 15 minutes)

(Allow 4+ hours freezing time)

(Serves: 8)



6 cups plain low-fat yogurt


1 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 The

e 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!







ctober 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 inch cubes


8 cups vegetable stock


Dash of salt


4 tablespoons butter


2 tablespoons olive oil


teaspoon salt


2 stalks chopped celery


2 large carrots, diced


2 chopped summer squash


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 saut 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 2 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


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 Saut 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


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 cup berries


2 cups papaya or apple juice


5 pitted soft dates


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 todays 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 Saut 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


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.


Saut 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 cups olive oil


6 tablespoons lemon juice


1 cups thick fresh tomato puree


1 teaspoon salt


1 teaspoon paprika


teaspoon fresh oregano


teaspoon fresh parsley


teaspoon thyme


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


cup honey


2 teaspoons vanilla extract


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


& 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


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 Bahai Vegetable Shish Kebab*


Bahaullah 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 1 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 8x 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 Bahai Vegetable Shish Kebab


(Preparation time: 1 hour)


(Allow at least 3 hours to marinate vegetables)


(Serves: 12)



Eggplants, cut in 1 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: 1 cups oil


2 cups sweet and sour sauce (Krafts 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.



Bahaullah Basmati Rice with Garbanzos


(Preparation time: 30 minutes)


(Serves: 12)



2 cups white basmati rice


4 cups water


1 tablespoon butter


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*


Elects 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


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


teaspoon salt, or to taste


teaspoon ground ginger or teaspoon fresh grated gingerroot


teaspoon freshly ground pepper


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.


Elects 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 Adams Table Restaurant]  

Holy Convocation Gluten Steaks  

Healthy Mixed Vegetables


Happy Mashed Potatoes & Gravy




Blessed Bread


Sal-Om Peach Cobblers


Letter to humanity and their leaders

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