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Sunday, October 4,1998


            Tree of Life Tofu Cutlets* with Mushroom


            [MOM’s Satvic Salad and Do-your-Dharma


            OM Orange Beets*

Holy Italian Whole Wheat Bread and Butter

Paragon of Virtue Poppy seed Cake*  

Maple Yogurt and Fresh Raspberries Topping



* = recipe

[ ] = cook's choice of ingredients


Tree of Life Tofu Cutlets with Sauce

(Preparation time:  20 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.

OM Orange Beets

(Preparation time:  15 minutes)

(Serves:  5)


5 medium beets, cut off roots and tops

2 oranges

½ cup orange juice

2 tablespoons water

1 teaspoon cornstarch

Pinch of ground nutmeg


Place beets in large saucepan and add water to cover.  Bring to a boil, then reduce the heat.  Simmer about 35 minutes or until the beets are tender.

            Meanwhile, peel and section the oranges; set aside.  In a small saucepan, bring the orange juice to a boil.  Stir together the 2 tablespoons water and cornstarch until dissolved.  Using a wire whisk, slowly stir into the boiling orange juice.  Reduce the heat to medium-low.   Cook and stir until the mixture thickens and begins to gently boil.  Cook and stir for 1 minute more.  Gently stir in the oranges and nutmeg.  Heat through and keep warm until ready to serve.

            Drain the beets.  Holding the hot beets with a fork, use a sharp knife to remove the skin. Slice the beets and arrange on individual serving dishes.  Pour the orange mixture over the beets and arrange the oranges on top.


Paragon of Virtue Poppy Seed Cake

(Preparation time:  45 minutes)

(Serves:  6)


1 cup poppy seeds

1 ½ cups milk

½ pound butter

1 ½ cups light brown sugar

3 egg yolks (save the whites)

1 ¾ cups flour

2 ½ teaspoons baking powder

½ teaspoon salt

½ lemon, juiced


Place milk in saucepan.  Add the poppy seeds.  Heat to boiling point only.  Remove from heat; let stand 20 minutes.

            Cream the butter with the brown sugar until fluffy.  Beat in the yolks.  Add the flour, baking powder, and salt.  Mix well.

            Beat the egg whites until stiff but not dry.  Fold into butter mixture.  Fold in poppy seeds and milk.  Mix only until blended.  Squirt in lemon juice.

            Bake in well-greased loaf pan at 350 for 45-50 minutes, or until toothpick comes out clean.



Monday, October 5, 1998




                Raspberry muffins*

                Krishna Cream Cheese

                Faithful Followers Fruit Smoothies*




                Meditative-Marinated Tomatoes*

                Graceful Greek Garden Kabobs*

                 Served over White Basmati Rice

                Prayerful Pita Bread





                Cross of Christ Carrot Juice


Raspberry-Yogurt Muffins

(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.

Faithful Followers Fruit Smoothies

(Preparation time:  10 minutes)

(Serves:  6)


2 bananas

2-4 large, sweet fruit (apple, pear, persimmon,

papaya, etc, or berries)

2 cups papaya or apple juice (adjust by juiciness of

fruit or berries)

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, kefir, yogurt, maple syrup, etc)

Meditative-Marinated Tomatoes

(Preparation time:  15 minutes)

(Tomatoes need to stand at room temperature for one hour before serving)

(Serves:  6)


4 ripe tomatoes of various colors

¼ cup fine green basil leaves

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon fructose or honey

Salt and pepper to taste


Slice tomatoes ½” thick.  Arrange on a platter in a single layer according to color.  Sprinkle evenly with basil leaves.  In a small bowl, mix together remaining ingredients.  Pour marinade over tomatoes, cover with plastic wrap and allow to stand at room temperature for one hour before serving.

Graceful Greek Garden Kabobs

(Preparation time:  15 minutes)

(Serves:  4)


1 cup nonfat yogurt

¼ cup minced fresh mint

Strips from 2 cut up peppers

½ teaspoon dried oregano

1 large eggplant, cut into 1½” chunks

20 cherry tomatoes


In a shallow baking dish, combine ½ cup yogurt, 2 tablespoons mint, peppers, and a pinch of oregano.

            Add the eggplant and toss to coat well.  Cover and allow to marinate for 30 minutes.

            Thread the eggplant and tomatoes onto skewers.  Broil or grill about 4 inches from the heat for about 2 minutes on each side.

            In a small bowl, combine the remaining yogurt, mint, and oregano.  Use as a dipping sauce for the kabobs.



Tuesday, October 6, 1998




                Omnipotent Oatmeal with Cranberries

                Enchanted English Muffins with Jelly

                Fresh Papaya Juice




                Charismatic Chinese Spinach Toss*

                Tofu Foo Young*

                Crunchy Chinese Egg Noodles

                Initiated Ice Cream & Carob Topping*




                Cut up Vegetable Platter

                Hebrews Herbed Yogurt Dip*


Charismatic Chinese Spinach Toss

(Preparation time:  1 hour)

(Allow up to one hours chilling time before serving)

(Serves:  6)


3-4 cups fresh bean sprouts

1/3 cup honey

1/3 cup rice vinegar

2 tablespoons vegetable oil

2 teaspoons soy sauce

1-2 teaspoons grated fresh gingerroot

6 cups washed and torn fresh spinach and/or lettuce

1 cup diced pealed jicama

1 cup crisp Chinese noodles


Place bean sprouts in large glass or ceramic bowl.  Combine honey, vinegar, oil, soy sauce, and gingerroot in small bowl pour over bean sprouts.  Cover and refrigerate at least 1 hour, tossing occasionally.  Just before serving, add spinach and jicama; toss gently to coat.  Top each serving with noodles.


Tofu Foo Yung

(Preparation time:  1 ½ hour)

(Serves:  6)


2 tablespoons oil

1 cup snow peas (1” pieces)

1 cup sliced fresh mushrooms (for sauté) + ½ cup,

diced, for sauce

1/2 cup celery (or bok choy)

1 (8oz) can water chestnuts (optional)

2 cups fresh bean sprouts

5 tablespoon tamari (1 tbsp in sauté, 4 in sauce)

1 egg

1 pound tofu

3/4 cup oat flour

2 teaspoons baking powder

3 tablespoons nutritional yeast

2 cups cold water

1 tablespoon cornstarch


Sauté mushrooms, bok choy, and water chestnuts in oil, for about two minutes, until vegetables are tender crisp. Add snow peas and bean sprouts, cover, and remove from heat.

            In blender place 1 tablespoon soy sauce, 1 egg, and ¾ pound of the tofu.  Blend until smooth and creamy.  Mash the remaining ¼ pound of tofu.  Add the creamy tofu, flour, baking powder and yeast.

            Mix vegetables and tofu mixture together well.  On an oil-sprayed cookie sheet, make 6-8 5” rounds about ½” thick, using about ½ cup mixture for each round.  Leave 1” space between the rounds.  Bake for 30 minutes in 325 oven; flip over and bake 15 minutes more. 

            While the Foo Yung is baking, make the Mushroom Gravy:

            In saucepan, mix the 2 cups water, cornstarch, and soy sauce.  Add the diced mushrooms.  Cook over low heat, stirring until thickened.

            Serve Foo Yung over rice or noodles with mushroom gravy and sweet- sour sauce (if desired).


Sweet-Sour Sauce

2 tablespoons cornstarch

1/2 cup turbinado sugar

1 can pineapples (13 oz) (syrup and fruit)

1/3 cup raspberry herb vinegar

1 tablespoon tamari

1/3 cup chopped green pepper


        Mix cornstarch and sugar.  Stir in pineapple syrup, vinegar, and tamari until smooth.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Add pineapples and green peppers.  Heat thoroughly.

  Carob Sauce

(Preparation time:  30 minutes)

(Serves:  4)


2 tablespoons butter

2 tablespoons whole wheat flour

2 tablespoons carob powder

2 cups milk

¼ cup raw honey

½ teaspoon vanilla


Melt butter on low heat.  Mix the flour and carob.  Stir the flours into the batter.  This will be quite thick.

            Very slowly add milk, stirring constantly, making a smooth sauce.

            Continue cooking, stirring constantly, until thick, about 10 minutes.

            Add honey to taste.  Cool and add vanilla.  Chill.


Hebrews Herbed Yogurt Dip

(Preparation time:  20 minutes)

(Need several hours or overnight chilling)

(Serves:  4)


16 ounces nonfat yogurt

¼ cup chopped fresh dill

¼ teaspoon celery seed

¼ teaspoon caraway seed

1 yellow or green or red pepper, hollowed out

Chopped fresh dill for garnish


Combine yogurt with dill, celery and caraway seeds.

            Chill several hours or overnight to develop flavors.

            To serve you can stuff a pepper with the dip, or cut the pepper so it opens into petals, placing the dip in the center.  Then garnish with chopped fresh dill.

            Or, you can place the dip in a container in the middle of a plate, garnish with the fresh dill, and surround it with your favorite raw vegetables. 



Wednesday, October 7, 1998




                Holy Winter Fruit Puree* with

                Yogurt Topping

                Toast and Charismatic Cheese Spread

                Herb Tea




                Marinated Cucumbers*

                Soup - cooks choice

                Sauté of Summer Squash

                Avatar’s Delight*




                Parama Purusa Pasta Salad*



Holy Winter Fruit Puree

(Preparation time:  15 minutes)

(If cold puree preferred, allow another hour to chill)

(Serves:  6)


1 cup pitted prunes

1 cup dried apricots

1 cup raisins

1 cup dried peaches

Note:  Best if all fruit is organic.


In a saucepan, place all the dried fruit.  Add enough water to just cover the fruit.  Cover the pot, and cook on low heat.  Simmer for 30-45 minutes, until the mixture is thoroughly cooked, stirring occasionally to be sure to prevent burning.  Turn off heat, and eat. 

Or, if you desire the fruit cold, after turning off heat, let stand covered until cool, then refrigerate.  Will keep well for a week. 

Good with pancakes or plain yogurt, or before a fast.

Marinated Cucumbers

(Preparation time:  15 minutes)

(One hour for cucumbers to soak, plus another two

 hours to chill)

(Serves:  4)


2 cucumbers, sliced very thin

3 cups water

1 tablespoon salt

½ cup olive oil

4 tablespoons cider vinegar

1 tablespoon dill seeds or fresh dill


Place the cucumbers, water, and salt in a bowl.  Toss together lightly and allow to soak for 1 hour.

            Drain the cucumbers and dry on paper toweling.

            Combine the oil and vinegar and pour over the cucumbers.  Stir in the dill.  Marinate in refrigerator for 2 hours or longer.

            Toss and serve.

Avatar’s Delight

(Preparation time:  30 minutes)

(Defrost frozen strawberries overnight)

(Serves:  6)


Pancake mix to make 12 very small pancakes

½ cup strawberry (no-sugar added) fruit spread

½ package Cascadian Farms frozen strawberries


Place the frozen strawberries in the refrigerator overnight, to defrost.

            Next morning, cut the strawberries into bite size pieces (reserve a few pieces to garnish each dessert, if desired).  Then mix with the fruit spread.  Return this topping to the refrigerator until 45 minutes before ready to serve.

            Make very small pancakes (to fit bottom of fruit cups that you will serve this dessert in).  Place two on the bottom of each dessert cup.

            Fill the cups almost to the top with the strawberry mixture.  Garnish with one fresh or frozen strawberry if desired.


Parama Purusa Pasta Salad

(Preparation time:  40 minutes)

(Best if chilled for at least four hours)

(Serves:  6)


2 cups salad macaroni

½ cup frozen peas

6 oz jar marinated artichoke hearts, (save the liquid)

cut in evenly sized pieces

1 tablespoon fresh basil, minced

¾ cup minced parsley

¾ cup ripe olives, coarsely chopped

½ cup chopped green peppers

½ cup chopped sweet red peppers

1 cup cherry tomatoes, halved

Salt and pepper to taste


Cook the macaroni according to package directions, adding the frozen peas just before ready to drain.  Place in large bowl.

Add most of the liquid from the artichoke hearts and all the other ingredients.

            Cover and refrigerate the salad at least 4 hours.



Thursday, October 8, 1998




                Belgian Waffles*

                Meditating Maple Syrup

                Contemplative Cut-up Kiwis




                Nirvana Nachos with Guacamole Dip*

                Believer’s Black Beans and Rice*

                Individual Cheesecakes*

                Rejoicing Razzleberry Juice 




                Hot Spiced Cider*

                Cut-up Apples and Cheese


Belgian Waffles

(Preparation time:  1 hour)

(Serves:  6)


2 cups flour (½ oat, ½ whole wheat)

1 tablespoon baking powder

¼ teaspoon salt

2 egg yolks

1½ cups milk

2 tablespoons butter, melted

1½ teaspoons vanilla extract

3 egg whites

6 tablespoons sugar


Combine the flour, baking powder and salt in a medium bowl.

            In a large bowl, beat the egg yolks well.  Stir in the milk, butter and vanilla.  Add the flour mixture and beat until smooth.

            In a medium bowl, beat the egg whites until just stiff.  Slowly add the sugar, beating constantly.  Gently stir one-third of the egg whites into the batter.  Carefully fold in another third, then fold in the remaining whites.

            Heat the waffle iron and coat with nonstick cooking spray.  Pour ½ cup of the batter into the waffle iron.  Bake until golden.  Repeat until batter is gone.

Gentle Guacamole

(Preparation time:  15 minutes)

(Serves:  4)


2 medium avocados, mashed

1 medium to large tomato, chopped

1 tablespoon lemon and/or lime juice

½ large 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

Kefir cheese

Tortilla chips, preferable organic


        Mix all ingredients (except kefir cheese and chips) together.  Serve in small cups on each plate.  Place a small dab of kefir cheese on top of guacamole, and tortilla chips around the cup.



  Believer’s Black Beans and Rice

(Preparation time:  45 minutes for canned beans, 1

 hour for dried beans)

(If using dried beans, allow to soak overnight)

(Serves:  6)


¾ cup dried black turtle beans (or 2 cans black beans)

4 tablespoons vegetable broth powder (if canned

beans, 2 tablespoons powder)

4 cups water (if canned beans, 2 cups water)

1 bay leaf

½ cup celery

1 tablespoon tamari (½ in rice and ½ in beans)

½ teaspoon fresh coriander (¼ teaspoon if dried)

Salt and pepper as desired

1 cup brown rice

2 cups of water

1 tablespoon butter

2 tablespoons vegetable broth powder

Dash of pepper


If using dried beans:  Soak the black beans overnight in a saucepan with enough water to cover.  In the morning, drain and rinse the beans.  Cover again with water (about 4 cups).  Add the broth powder, bay leaf, celery, ½ the tamari, coriander, salt and pepper to taste.  Bring to a boil.  Lower heat to simmer 3-5 hours until tender enough to mash the beans with a fork. 

Rice:  During the last hour that the beans cook, put the brown rice, water, butter, vegetable broth powder, ½ the tamari, and dash of pepper in a pan.  Bring to a boil, cover well, lower heat to simmer slowly for 45 minutes.  Remove from heat.  Do not remove cover, but allow to sit and steam undisturbed for another 10 minutes.

If using canned beans:  Put on the rice first.  While the rice is cooking, drain the canned beans and rinse well.  Place the beans in a pan with 2 tablespoons of vegetable broth powder, 2 cups of water, the bay leaf, celery, ½ the tamari, the coriander, salt and pepper to taste.  Simmer for about 5 minutes.  If there is too much juice, mash some of the beans to thicken the water into a sauce.


 Individual Cheesecakes

(Preparation time:  45 minutes)

(Serves:  4)



2 tablespoons maple syrup

2 tablespoons honey

10 oz. cream cheese

1 1/2 teaspoons fresh lime juice

1/2 teaspoon grated lime peel

1-2 tablespoons vanilla yogurt

1/2 teaspoon vanilla


1 cup crushed graham crackers

1/3 stick melted butter

1 tablespoon maple syrup

1 teaspoon flour


Fresh berries

Whipped cream (optional)


Place all the filling ingredients into a blender and blend until smooth.

Mix all the crust ingredients with fingers and press into bottom of individual custard cups.  It should stick together a little, but also be a little loose.

            Top cheesecakes with fresh berries and whipped cream (optional).

Hot Spiced Cider

(Preparation time:  5 minutes)

(Serves:  1)


1 cup apple juice or cider

1 teaspoon pure maple syrup, honey, or molasses

3 drops lemon juice or lime juice

Sprinkle of cinnamon or 1 cinnamon stick for stirring

¼ teaspoon butter (optional)


Mix all ingredients together.  Heat and serve.

            Multiply recipe to serve desired number.



Friday, October 9, 1998




                Chanting Cereals with Mantra Milk or

                Satvic Soy Milk

                Toasted Apple Crumble Bread

                Juice or Tea 




                Mission Specialty Salads with 

                HOSH Dressing*

                Cabbage, Apple and Date Salad*  

                Universalist’s Tabbouli*

                Warm Dinner Rolls




                Twelve Tribes Fruit and Nut Plates


Mission Specialty Salad with HOSH Dressing

(Preparation time:  20-30 minutes)

(Serves:  As many as needed)




Sweet fresh carrots

Fresh beets

Cherry and yellow pear tomatoes

Sunflower seeds

Small sweet corns

Lemon Juice


Place lettuce in individual bowls.  Separately grate the carrots and beets, using the very fine side of the grater; place a hill of each on the lettuce.  Must use the very fine grater to make it taste the best.  Put lemon juice over, to keep from turning brown.  Place the tomatoes and corn around the edge.  Sprinkle sunflower seeds on top.  Serve with HOSH Dressing.  



HOSH Dressing:


¼ cup lemon juice

¼ cup honey

¼ teaspoon salt

¼ teaspoon each dill, parsley, and thyme

1 cup olive oil

¼ cup water


Combine in a blender, chill.  Shake or stir well before serving.


Cabbage, Apple, and Date Salad

(Preparation time:  45 minutes)

(Serves:  6)


½ lb. cabbage, cored and grated

2 medium-sized apples, cored and grated

1 cup dates, pitted and sliced

¼ cup mayonnaise

½ lemon, juiced

2 tablespoons yogurt

2 tablespoons honey

Salt to taste


Combine cabbage, apples, and dates.  In a bowl, combine mayonnaise, yogurt, honey, and lemon juice.  Toss salad in the dressing.  Add salt to taste.


Universalist Tabbouli

(Preparation time:  45 minutes)

(Soak bulgur 30 minutes.  Chill salad 2 hours)

(Serves:  6)


1 cup wheat bulgur

1½ cups water

1 tablespoon vegetable broth powder

2 cups minced parsley

½ cup chopped mint

3 ripe tomatoes, diced

½ cup chopped walnuts (optional)

1 cucumber, diced

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon honey

Salt and pepper to taste


Bring water to a good boil and mix in the vegetable broth powder.   Pour this liquid over the bulgur and cover.  Let bulgur soak for 30 minutes.  Drain, discarding any extra liquid. 

Combine bulgur with all the remaining ingredients.  Chill in refrigerator for at least 2 hours.



October 10, 1998


Recommended Fast




                 The Faithful’s Fruit Salad

                Yantra Yogurt Topping

                Compassionate Croissants




Sunday, October 11, 1998  




                Bagels with Divine Cream Cheese

                Cereals with Milk/Soymilk

                Fresh Squeezed Orange Juice




                Bagged Lunches for the Mountains:

                    Piquant Yogurt Cheese*

                    Akmak Crackers

                    Cut-up Veggies for Dipping

                    Trail Mix

                    Apple or Pear

                    Fresh Lemonade (made before leaving)




                Carrot Juice


                Soup and Salad


Piquant Yogurt Cheese

(Preparation time:  15 minutes)

(allow 4-8 hours to drain the yogurt)

(Serves:  4)


1 cup nonfat plain yogurt (no gelatin)

½ cup chopped tomatoes

1 sweet red pepper, chopped

1 tablespoon minced fresh parsley

1 tablespoon minced fresh cilantro

1 teaspoon lime juice

¼ teaspoon ground cumin

¼ teaspoon ground ginger


Spoon the yogurt into cheesecloth placed in a colander with a bowl underneath to catch the whey.  Refrigerate 4-8 hours (or overnight), until the extra whey has drained from the yogurt. 

            Discard the drained liquid.  Transfer the yogurt to a bowl and add all the other ingredients.  Stir until just combined.  Cover and chill in refrigerator.



Monday, October 12, 1998



  Recommended Fast




                [Garden Salads]

                Pesto* over Gnocchi Noodles

                Sweet Baked Tomatoes*

                Freshly Grated Parmesan Cheese

                Italian Bread

                Carrot Cake [in freezer]




(Preparation time:  30 minutes)

(Serves:  6)


3 packed cups fresh basil leaves (no stems)

½ teaspoon salt

¾ cup freshly-grated parmesan cheese

¼ cup pulverized nuts (part walnut, part almond)

½ cup olive oil

½ cup (packed) fresh parsley

¼ cup melted butter

Black pepper


Puree everything together in a blender.  And it’s done!

Toss room temperature pesto with hot, drained pasta.


Sweet Baked Tomatoes

(Preparation time:  30 minutes)

(Serves:  6)


2 tablespoons olive oil

4 slices French bread (for croutons)

2 tablespoons butter

4 medium large tomatoes

6-8 fresh basil leaves

Salt and pepper to taste


Preheat oven to 350.  In a skillet, heat olive oil over medium heat.  Cube French bread into small pieces and brown in olive oil until golden. 

            Slice the stem end off the tomatoes, to leave about ¾ of the tomato.  Set into an open casserole.  Dab with butter, sprinkle lightly with chopped basil, salt and pepper.  When bread cubes are ready, remove from heat and press into tops of each tomato half.  Heat in oven for 15 minutes.  Serve warm.

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