Sunday, October 8, 1995



            Thankful Tofu Cutlets with Mushroom Yogurt


            Believing Beet Puree* or Fried Potatoes

            Cucumber Haree Om*

            Holy Whole Wheat Bread and Butter

            Seven Seals Maple Baked Apples* with 

            Vanilla Ice Cream



 * = recipe

[ ] = cook's choice of ingredients


Thankful Tofu Cutlets

with Mushroom Yogurt Sauce

(Preparation time:  45 minutes)

(Serves:  6)


1 1/2 pounds tofu, drained and pressed

1 1/2 tablespoons tamari and 1½ tablespoons water

1/2 cup whole wheat pastry flour

2 eggs, well beaten

1 1/2 tablespoons each parsley, wheat germ, and


1/3 cup sesame seeds

1 cup sunflower oil

3 tablespoons butter

7 chopped mushrooms

3 tablespoons flour (1 tablespoon oat, 2 tablespoons

whole wheat)

2 cups water

1 1/2 tablespoons tamari

1 cup of plain yogurt

1/2 cup milk

Chopped herbs of choice (e.g. parsley, thyme,



        Cutlets:  Blot tofu squares with paper towels, and slice into 6 long pieces.  Mix the tamari and water in one bowl.  In a second bowl, place the pastry flour.  In a third bowl, beat the eggs.  In the fourth bowl, mix the parsley, sesame seeds, wheat germ and breadcrumbs.

        Preheat the oil in a frying pan over medium heat.  Dip each piece of tofu on both sides first into the tamari, then the flour, then the eggs and lastly the breadcrumb mixture.  When the oil is hot, set as many breaded cutlets into the pan as will fit.  Fry the cutlets until golden brown on each side.  They can be used immediately, or put in refrigerator for later use, and heated in the microwave.  

        Sauce:  Melt butter and sauté mushrooms.  Add flour.  Mix well. Add water gradually.  Add tamari and yogurt.  Mix.  Add milk.  Add chopped herbs.  Simmer and stir for 10 minutes or until thick.

Believing Beet Puree

(Preparation time:  20 minutes)

(Serves:  6)


1 pound beets with skins, rinsed and stems removed

2 small potatoes, baked, peeled & grated (2 ½ cups)

3 tablespoons butter

1 teaspoon cider vinegar

¼ teaspoon salt, or to taste

Black pepper to taste


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

        Combine beets with remaining ingredients.


Cucumber Haree Om

(Preparation time:  35 minutes)

(Plus 2 hours chilling time)

(Serves:  4-6)


3 cucumbers, peeled and thinly sliced (or diced)

¼ teaspoon salt

1 ½ cups plain yogurt

2 tablespoons chopped mint

Freshly ground black pepper (optional)

½ cup currants


        Place the cucumber slices in a colander.  Sprinkle them with the salt, and let them drain for 30 minutes.  In the meantime:

        Put the yogurt into a serving bowl with 1 tablespoon of the chopped mint. 

        Add the cucumber and currants.  Season with the black pepper, and stir well.  Chill well.

        Before serving, garnish with another 1 tablespoon of chopped mint.



  Seven Seals Maple Baked Apples

(Preparation time:  40 minutes)

(Serves:  6)


8 small Granny Smith apples, cored, peel a 1 ½-inch collar from top of apple

4 tablespoons dried currants

½ cup chopped walnuts

Grated zest of 1 orange

3 tablespoons fresh orange juice

4 tablespoons fresh lemon juice

¾ cup maple syrup


        Arrange apples in a 12”x9”x3” oval dish so that they don’t touch each other or the sides of the dish.  Divide currants, walnuts, and zest evenly among apple cavities.

        Combine juices and syrup and pour around apples.  Cover so that bowl is airtight.  Cook at 100% for 9 minutes.

        Remove from oven.  Vent, or tip cover, carefully, and let stand for 5 minutes.  Uncover and serve warm with some of the syrup.



Monday, October 9, 1995




                    Sincere Strawberry, Kiwi, Dates, and 

             Banana Fruit Salad

                    But Not Serious Scones with butter,

             honey, natural jams, cream cheese

                    Oatmeal/Wheat Germ

                    Meditating Milk, Soy Milk

                    Chanting Strawberry Kiwi Juice




                    Awakened Apricot Bulgur Pilaf*  

                    Blessed Garden Stir Fry*  

                    Small Individual Tossed Salads  


                    First Seal Dessert*




                    Fasting Fresh Carrot/Celery Juice

                    Feasting Small Individual Plates of

            Crackers and Tofu Spread*


Awakened Apricot Bulgur Pilaf

(Preparation time:  40 minutes)

(Serves:  6)


2 tablespoons olive oil

1 cup chopped bok choy or celery

1 ½ cups bulgur

2 ¼ cups boiling water

½ cup chopped dried apricots

1 ½ tablespoons fresh spearmint leaves, minced (2

teaspoons dried)

2 tablespoons chopped fresh dill (1 ½ teaspoons


½ cup chopped fresh parsley (or less)

Juice of 1 lemon

Salt and ground black pepper to taste

1 tomato cut in wedges

Lemon wedges

½ - 1 cup almond slices (optional)


            In a saucepan with a tight-fitting lid, heat the oil and sauté the bok choy for 2 minutes.  Stir in the bulgur and sauté for 2 more minutes.  Add the boiling water, cover, and bring to a boil.  Reduce the heat and gently simmer for 10 minutes.  Add the apricots without stirring them in, cover, and cook for another 5-10 minutes, until the water is absorbed and the bulgur is fluffy.  Stir in the mint, dill, parsley, and lemon juice.  Add salt and pepper to taste.

            Serve garnished with wedges of fresh tomato and lemon, and top with almond slices.


Blessed Garden Stir Fry

(Preparation time:  30 minutes)

(Serves:  all present)


Olive Oil




Red, yellow, orange, green peppers

Bok choy

Swiss chard




Flat Chinese peas

1 small can of water chestnuts


            Stir fry the vegetables in the olive oil, longer cooking vegetables first.  Just before vegetables are cooked (they should be crunchy), add the tamari and water chestnuts.



First Seal Dessert

(Preparation time:  30 minutes)

(Serves:  8)


Make 8 individual cups of almond rice pudding according to package directions.  Let cool.  Top with fresh raspberries and maple syrup.


Tofu Spread

(Preparation time:  20 minutes)

(Serves:  6)


1 pound tofu, drained and pressed, and mashed

½ cup Tahini

3 stalks celery, finely chopped

1 green pepper, finely chopped

½ cup finely chopped fresh parsley

2 tablespoons tamari

Pepper to taste (optional)


            Place mashed tofu in a bowl and mix with Tahini, stirring until smooth.  Add veggies, parsley, and tamari.  Stir until thick and tasty.  Add the pepper if desired.



Tuesday, October 10, 1995




                    Second Seal Bagels with cream cheese,

         butter, natural jams

                    Cold Natural Cereals with Milk/Soy Milk

                    Twelve Tribes Papaya Juice




                    Stuffed with Blessings Zucchini Squash* 

                    Community Salad Plates*  

                    Isaac’s Noodles with Butter and

        Parmesan Cheese

                    Whole Wheat Bread

                    Realized Ricotta Cake with Blueberry





                    Citrus Punch From 144,000*

                    Assorted Nirvana Nuts


Stuffed with Blessings Zucchini Squash

(Preparation time:  50 minutes)

(Start by cooking the soybeans and/or rice)

(Serves:  8)


4 medium zucchini (or summer squash), sliced in half

lengthwise, pulp removed & reserved, leaving ¼” rim

1-2 tablespoons olive oil

½ pound mushrooms

3 tablespoons sunflower seeds

¾ cup bread crumbs (optional)

Fresh rosemary, basil, & thyme

3 eggs

1 ½ cups cottage cheese

¼ cup wheat germ

3 tablespoons tamari

1 cup grated cheddar

1 cup soybeans, cooked and/or brown rice

Sprinkling of paprika

Yogurt cheese or kefir cheese


            Sauté in olive oil the zucchini innards, mushrooms, sunflower seeds, bread crumbs, and fresh herbs.

            Beat the eggs.  Mix with the cottage cheese, wheat germ, tamari sauce, cheddar, soybeans (and/or rice).  Add the sautéed vegetables.

            Stuff the canoes generously.  Sprinkle with paprika, and bake for 40 minutes at 350 degrees.

            Serve topped with the yogurt cheese.

Community Salad Plates

(Preparation time:  20 minutes)

(Serves:  as many as you like)



Yellow tomatoes

Cherry tomatoes

Pepper slices

Cucumber sticks

Carrot sticks


            Make small individual plates.  On a bed of lettuce arrange the salad ingredients listed.


Realized Ricotta Cake with Blueberry Sauce

(Preparation time:  50 minutes)

(Serves:  8)


Cake:  4 cups skim or whole ricotta

4 medium eggs

1 cup buttermilk or firm yogurt

½ cup honey (more to taste)

2 teaspoons pure vanilla extract

Juice & grated rind of 1 lime (or ½ lemon and ½ lime)

¼ teaspoon salt.

Topping:  1 pound frozen blueberries

1 cup apple juice (or ½ cup fresh juice and ½ cup


4-6 tablespoons arrowroot powder

4 teaspoons raw sugar


            Combine all cake ingredients in the blender.  Puree until very smooth and fluffy.  Pour into a lightly-buttered spring-form pan.  Bake 45 minutes at 375 degrees, with a pan of water in the oven.

            For the topping, put fruit, liquid, and arrowroot powder, and sugar in saucepan and stir until arrowroot dissolves. Heat until boiling, stirring constantly to thicken berries.  Cook and serve over cheesecake. 


Citrus Punch from 144,000

(Preparation time:  20 minutes)

(Allow 4-6 hours to freeze frozen fruit ice)

(Serves:  8)


Punch:  4 cups orange juice

4 cups grapefruit juice

¾ cup lime juice

½+ cup light honey

3 cans ginger ale

10 fresh mint sprigs for garnish

Frozen Fruit Ice:  6 oranges, sectioned

1-2 limes, cut into 1/8” slices

1 lemon, cut into 1/8” slices

1 pint strawberries, stemmed and halved

1 cup raspberries


            Prepare frozen fruit ice.  Spread oranges, limes, lemon, strawberries, and raspberries on a baking sheet.  Freeze 4 hours or until firm.

            Combine punch juices and honey in a 4-quart pitcher.  Stir until honey dissolves.  Refrigerate 2 hours or until very cold.  Stir in ginger ale just before serving.

            Divide frozen fruit ice between 8 (12-ounce) glasses.  Fill glasses with punch.  Garnish, if desired with mint sprigs.   




Wednesday, October 11, 1995





                    Third Seal Cranberry Raspberry Juice 

                    Cinnamon Swirl Toast and Praying Peanut



                    Ten Lost Tribes Strawberry and Vanilla





        Sacrificed Black Beans*  

        Not Being Self-Centered Brown Rice

        Compassionate Chapatis

        Winter Squash*  

        Plain Lettuce Salad  

        Sorbet of the Cross/Fresh Fig or Fruit





                    Walking on the Water Cantaloupe Boats

             with Grapes on Skewers


Sacrificed Black Beans

(Preparation time:  40 minutes)

(Soak black beans overnight)

(Serves:  8)


1 1/3 cups black turtle beans, soaked overnight with

water to cover

3-4 cups vegetable broth

1 bay leaf

1/2 cup celery

2 tablespoons tamari soy sauce

Juice and pulp of 1 large orange (or orange juice


Salt and pepper to taste

1/2 teaspoon fresh coriander


            In morning, drain and rinse the beans.  Cover again with water and add the next 4 ingredients.  Simmer 2-5 hours until beans are tender enough to mash with a fork. 

            About five minutes before serving, add the orange juice, salt, pepper, and fresh coriander.  If there is too much juice, mash some of the beans to thicken the water to a sauce.


Winter Squash

(Preparation time:  20 minutes)

 (Serves:  8)


4 winter squash – “Golden Nugget”



Maple syrup


            Cut squash in half and scoop out the seeds.  Cook in microwave, face down with a little water.  Cover, and cook 10 minutes.  Put some butter and maple syrup on the squash.  Serve.




 Thursday, October 12, 1995  



                    Fourth Seal Tofu Potato Dish*

                    Fruit Smoothies*  




                    Surrendered Ratatouille*

                    Submissive Couscous topped with Grated


                    Pita Bread

        Top of The Greatest Sign Carrot Cake




                    Individual Plates of Mecca Guacamole*

                    Medina Cucumber Sticks and Corn Chips


Fourth Seal Tofu and Potato Dish

(Preparation time:  30 minutes)

 (Serves:  4)


1 pound tofu, washed and cut in small chunks

3 medium-large white and sweet potatoes, cooked

and peeled

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.


Other ideas:  1 tablespoon Herbalife powder, yogurt, maple syrup, etc


Surrendered Ratatouille

(Preparation time:  50 minutes)

 (Serves:  6)


¼ cup olive oil

1 bay leaf

3-4 small eggplants, cubed

6-8 medium to large tomatoes

6 basil leaves

1 teaspoon marjoram

½ teaspoon oregano

Dash of ground rosemary

1 large bok choy (include green leaves if sweet)

4 medium peppers (various colors) in strips or cubes

1 medium zucchini cubed (or summer squash, or a


1-2 teaspoons salt

Black pepper to taste

Freshly chopped parsley

Parmesan cheese, grated

Black olives, halved or chopped


            Heat oil in heavy cooking pot.  Add bay leaf, eggplant and tomatoes.  Add herbs.  Stir to mix well, then cover and simmer for 2-3 minutes over low heat.  When eggplant is tender, stir in zucchini, peppers, bok choy, salt and pepper.  Continue to stew until all vegetables are just tender.

            Just before serving, mix in the fresh parsley and sprinkle with parmesan cheese and black olive.


  Mecca Guacamole  

(Preparation time:  30 minutes)

 (Serves:  8)  


4 medium avocados, mashed

1 medium to large tomato, chopped

1 tablespoon lemon juice

1 small red bell pepper, finely minced

½ teaspoon chopped fresh cilantro

½ teaspoon ground cumin

½ teaspoon chopped fresh oregano

½ teaspoon chopped fresh parsley

¼ teaspoon salt


        Mash the avocados and then mix with everything else. 




Friday, October 13, 1995




          Warm Muffins of the Tribulation*

          Thin Cheese Wedges with Pear and Fig


          Fresh Mint Tea




                       Fifth Seal Garbanzo Gravy* with Veggie


                       Sliced Tomatoes with Olive Oil, Lemon

               Juice, Chopped Basil on Top


                       Honey Apples with Ricotta Cream*




                       MOM Salads*

                       Olive Oil and Honey Dressing

                       Sunflower Seeds


Warm Muffins of the Tribulation

(Preparation time:  25 minutes)

(Serves:  6)


2 cups flour (1 cup oat, 1 cup whole wheat)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 egg, lightly beaten

1/3 cup honey

1/4 cup unsweetened orange juice

2 tablespoons sunflower oil

1 teaspoon vanilla extract

1 carton vanilla low-fat yogurt, 8 oz

1 cup fresh or frozen raspberries, thawed

Canola oil cooking spray

1 tablespoon fructose


            Combine first 4 ingredients in a large bowl; make a well in center.  Combine egg and next 5 ingredients; add to dry ingredients.  Stir just until dry ingredients are moistened.  Gently fold in berries.

            Spoon batter into 12 spray-coated muffin cups; sprinkle the fructose evenly over batter. 

            Bake 400 for 18 minutes or until golden.  Remove from pans immediately; cool on a wire rack.


Fifth Seal Garbanzo Gravy

(Preparation time:  20 minutes)

(Serves:  6)


2 tablespoons butter

2 tablespoons garbanzo bean flour

¾+ cup milk

Tamari sauce to taste

Pepper to taste


            Melt the butter and wisk in the flour.  Continue to wisk as you slowly add the milk.  Season with tamari sauce and pepper.


Honey Apples with Ricotta Cream

(Preparation time:  20 minutes)

(Serves:  8)


1 cup honey

4 large apples


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

            Serve hot.



Ricotta Cream

(Preparation time:  30 minutes)

(Serves:  8)


8 ounces whole milk ricotta

2 tablespoons honey (or more, to taste)

A few drops of almond extract

¼ teaspoon vanilla extract


            Place ricotta in a mixing bowl, and whip with an electric mixer at high speed for about 5 minutes until very smooth.

            Gradually add the honey, and keep beating until it is incorporated.

Mix in the extracts.

            Place the apple halves in individual cups, adding some of the syrup.  Top each half with a dab of ricotta cream, and thank God!


MOM Salads

(Preparation time:  20 minutes)

(Serves:  as many as you like)





Cherry and yellow pear tomatoes


            Place lettuce in individual bowls.  Finely grate the carrots and beets (separately); place a hill of each on the lettuce.  Put lemon juice over beets and carrots to keep them from turning brown.  Place the tomatoes around the edge.




October 14, 1995


Recommended Fast




                    Seventh Chakra Barley*

                    Seventh Seal Cottage Cheese* Plate

                    Seventh Angel Crackers

                    Sliced Fresh Papaya


  Seventh Chakra Barley

(Preparation time:  30 minutes)

(Allow plenty of time to cook barley)

(Serves:  4)


2 tablespoons butter

1 large green pepper, chopped

2 cups cooked barley

2 ½ cups fresh tomatoes, coarsely chopped or 1 can


Salt and pepper to taste

1 tablespoon vegetable broth powder


            In a large skillet, melt butter.  Cook green pepper very briefly, about 30 seconds.  Add the rest of the ingredients and cook together for about 15 minutes, or until only ¼ cup of liquid remains.



Seventh Seal Cottage Cheese

(Preparation time:  20 minutes)

(Serves:  6)


3 cups cottage cheese

2 tablespoons each, finely minced:





                        Red sweet pepper


            Mix together, chill until ready to serve.




Sunday, October 15, 1995




                    Stewed Fruit* [made night before] 

                    Buckwheat Pancakes/Maple Syrup

                    Vanilla Yogurt & Kefir




                    Bagged Lunches for the Mountains:



                        Trail Mix & Sesame Sticks


                        Natural Sodas




                    Cream of Carrot Soup*



Stewed Fruit

(Preparation time:  20 minutes)

(Allow time to chill if you prefer cold fruit)

(Serves:  4)


1 cup pitted prunes

1 cup dried apricots

1 cup raisins


            Place all three ingredients in a pot and add enough water to cover.

            Cover and cook over low heat, simmering for 30 minutes to 1 hour, until the mixture is thoroughly cooked.  (Ingredients will be soft.)

            Remove from heat.  Let cool completely, then refrigerate.


  Cream of Carrot Soup

(Preparation time:  1 hour)

 (Serves:  4)


¾ cup sliced almonds

1 pound (about 3 large) carrots, chopped

2 stalks celery, chopped

2 tablespoons butter

Dash nutmeg

Dash pepper

4 tablespoons vegetable broth powder mixed into 2 cups of water

2 more cups of water

¾ cup half and half

1 cup cooked rice

Pepper to taste


            For the garnish, toast the almonds in the oven for 10 minutes at 300 degrees, watching carefully after 5 minutes.

            In a soup pot, sauté the carrots and celery in the butter.  Cook until the celery is soft, then add the nutmeg, pepper, and 2 cups vegetable stock.  Bring to a boil, then simmer until carrots are tender.  Place the above in a blender until it becomes smooth.

            Return all to the pot and add 2 additional cups of water, half and half, rice, and pepper to taste. 

Just before ready to serve, heat until very warm.  Serve garnished with the almonds.




Monday, October 16, 1995


 Recommended Fast




                    Holy Convocation Stuffed Tofu Loaf*

                    Quiet Vegetables

                    Sal-Om Desert Plate

                    Bread /Butter

                    One World Juice


Holy Convocation 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


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 walnut-bread cubes and stuff the tofu loaf. Top with remaining tofu mixture.  Bake 30 minutes.  Serve hot.

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