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Seventh-day Adventist Church

Entrees

SUNSHINE LOAF

2 c. grated carrots                                                                       1/2 c. coarse bread crumbs

1-1/2 to 2 c steamed brown rice                                                  1/2 c peanut butter diluted with 1 cup nut milk      

1 T onion powder                                                                         1/4 tsp. sage                        

1/2 tsp. salt

Mix nut butter with rice. Add carrots and remaining ingredients using bread crumbs as needed.  Put into baking dish and bake 45 to 55 minutes at 350o. Serve with gravy if you like.

 

LENTIL 'MEATLOAF' CASSOROLE (VEGAN)

1/2 c. dry red lentils                                                                        3/4 c. steel cut oats

1-1/3 c. vegetable stock                                                                  2 c. water

1/4 c. ketchup                                                                                 1 c. rolled oats (add 2 T of polenta)

3 T coconut aminos                                                                        1/3 c. nutritional yeast

2 T flax meal                                                                                    2 T tahini

1 T Worcestershire sauce                                                                1 T maple syrup

1 tsp. paprika                                                                                   1/8 tsp cayenne

1 tsp. smoked paprika                                                                      Salt (approx. 1 tsp.)

For the glaze:

1/2 c ketchup; 1/2 c. brown sugar; 1/2 c. water - Mix together.

Instructions:

1.       In a large pan, combine the lentils, vegetable broth, water and steel cut oats.

2.       Bring to a boil, turn down and simmer for 15 minutes, or until most of liquid is absorbed.

3.       Preheat oven to 375o.

4.       Once the steel cut oats and lentils are cooked, add in the remaining ingredients and stir well.

5.       Transfer the mixture to an 8 x 8 glass baking dish, cover and bake for 25 minutes. Or a loaf pan and bake for  40 minutes.

6.       Remove the cover, brush on the glaze and bake for another 7 minutes.

7.       Serve immediately or refrigerate for later. It also freezes well.

 

GARBANZO PATTY

Ingredients:

Beans: 1 cup garbanzo beans, soaked overnight

            ½ onion

            1 stalk celery

            ½ tsp. unrefined salt, add at end of cooking time

Quinoa-Buckwheat:

            ½ cup quinoa, soaked overnight

            ½ cup buckwheat groats, soaked overnight

            ½ teaspoon unrefined salt

            2 cups sunflower or pumpkin seeds, soaked overnight

            1 cup onion, chopped coarsely

            4 cloves of garlic, minced

            ½ - 1 tsp. unrefined salt to taste

            ¼ cup ground flax seed

            2 Tbs. Super Antioxidant Seasoning

Directions:

  1. Soak garbanzo beans, quinoa, buckwheat and seeds overnight
  2. Place beans, onions, and celery in saucepan and cover with enough water so that the water level is approximately 1 inch over the level of the beans.
  3. Cook for one hour, or until soft.
  4. Add salt and cook for 5 minutes more.
  5. Place quinoa, buckwheat, and ½ tsp. salt into a saucepan with 1 cup of water and bring to a boil.
  6. Simmer for approximately 15 minutes.
  7. In a food processor, pulse the beans until they are finely processed (not a creamed) (I drained most the water at this time, but saved to put most or all back in later).
  8. Pulse the seeds until finely processed and place in the bowl with the beans.
  9. Process the quinoa and buckwheat in the processor until finely processed. Place this into the mixing bowl as well.
  10. Ass the garlic, 1 tsp. salt, ground flaxseed and chopped onion to the processed ingredients and mix well.
  11. Use the lid of a small-mouthed canning jar to form the patties.
  12. Line a baking tray with parchment paper and place the patties on the lined tray.
  13. Bake at 3750 F for 30 minutes. Turn patties over and bake an additional 15 minutes.

Oatmeal Patties/Vegan “Meatballs”…no Dairy, No Eggs….Leanne Ebsen

(Makes about 28-1inch round meatballs or about 9-3/4 inch wide patties)

 

Pre-heat Oven to 350 degrees

Ingredients:

3 oz. Tofutti “Better Than Cream Cheese” OR ½  block Mori-Nu Firm Tofu

3 t. ground flax + 9 T. hot water…mix together and set aside 5-10 minutes to thicken

½ cup finely chopped nuts (I use either English walnuts or Pecans)

1 medium finely chopped onion (ok to chop fine in food processor)

½ t. Sage

½ t. salt

2 cups Quick Oats (dry)

Directions:

*NOTE: I usually Double this recipe when I make it…for approx. 56 meatballs or 18 patties

*I like to soften the Vegan cream cheese by putting it in microwave 30 seconds or in a warm place til soft..it mixes better with the rest of the ingredients.  

Add the ingredients together in the order given. Mix well. Let sit in a bowl for 15 minutes so oats absorb moisture.

Use your hands to form mix into balls or patties… ( my family prefers the bite size 1” ball…but it works well with larger size too). TIP: Keep a bowl of warm water next to your prep station for dipping your hands into…wet hands keep the mix from sticking to your hands and makes forming meatballs or patties much easier!

 PLACE the meatballs or patties on a PAM sprayed cookie sheet, leaving a little space between each.

Place cookie sheet in oven for about 30 minutes until bottom of meatball or pattie is slightly brown and meatball/Patty is firm to touch. 

Remove and place in a casserole dish. Cover with your favorite Barbeque Sauce or also tastes great with a plain tomato sauce and also your favorite Spaghetti Sauce.

Cover casserole dish and return to oven for 15-20 minutes or until heated through. Serve and enjoy!

*NOTE: The meatballs also work very well, kept warm with sauce, in a Crock Pot. Just don’t stir vigorously or you’ll break them apart. 

*I have served this recipe to many NON-Vegetarian/Vegans and had them remark how delicious it was ! Most think it is some type of typical real meat “meatball” or “meatloaf” recipe and are surprised that it is VEGAN! ☺

Loaded Vegetarian Lentil Sloppy Joes

 

  • 1 cup uncooked black lentils

  • 1 tablespoon olive oil

  • 1/2 cup chopped red onion

  • 3/4 cup chopped yellow onion

  • 1 med-large chopped carrot

  • 2 teaspoons minced garlic

  • 3 tablespoons mild chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon smoked paprika

  • 1, 15oz can fire roasted crushed tomatoes

  • 1/4 cup tomato paste

  • 2 tablespoons apple cider vinegar

  • 1-1 1/2 tablespoons pure maple syrup

  • 1/2-1 cup low/no sodium vegetable broth

  • salt/pepper, to taste

  • pickles and caramelized onions, to top

  1. Pick over dried lentils for debris then rinse well and place in a pot with cold water and bring to a low boil.

  2. Reduce heat to simmer with a lid cracked for 18-25 minutes until lentils are al dente [tender with a slight bite].  These cooking instructions are for small black lentils (solid black and shiny).  Not all lentils cook this quickly.

  3. Drain and rinse with cold water.

  4. While lentils are cooking heat oil in a large pot over medium heat.

  5. Once hot add the onions, sprinkle with salt, and cook stirring frequently until translucent and tender, about 6-8 minutes.

  6. Add the carrot and let cook another 2-3 minutes

  7. Add the garlic, chili powder, cumin, smoked paprika, and a few good grinds of black pepper and stir for 30 seconds to 1 minute until fragrant.

  8. Slowly pour in the tomatoes and tomato paste and stir to combine.

  9. Stir in the apple cider vinegar, maple syrup, and 1/2 cup vegetable broth then bring to a simmer.  Add more broth to thin out.

  10. Stir in 3 cups of cooked lentils and simmer for 15-25 minutes until thickened and the flavor is to your liking.  Add more salt + pepper as needed or cayenne for some heat.

  11. Place pickles on the bottom of a hamburger bun, then scoop the sloppy joe mixture on top, and then top with caramelized onions and the top bun.

  12. Eat with a fork + knife.  This gets messy!

to caramelize onions:

  1. Thinly slice a large yellow or red onion and then heat 1 tablespoon of coconut oil or ghee a large pan over medium heat.

  2. Add the onion stirring frequently until just softened, 5-7 minutes.

  3. Generously sprinkle with salt, stir, then reduce heat to med-low for about 25+ minutes until fully golden brown and caramelized.  Stir every few minutes.

to freeze:

  • Let cool to room temp then place 1-2 servings in a freezer bag and squeeze excess air out.  Flatten with your hand on the counter and place flat in the freezer, stacking if you have multiple bags. Let thaw in the fridge the day before you want to eat or for a few hours on the counter.  Reheat in a pot on the stove until hot.

notes/substitutions: Feel free to use 3 cups of pre-cooked black lentils instead of boiling your own

 

Related Information

Health Ministry -  Breakfast SALAD Sauces SOUPS