From my table to yours: the editor of Vibrant Life invites you to sample some of his down-home favorites.YES, I admit it. I'm I'm Contraction of I am. Our Living Language Speakers of some scattered varieties of American English sometimes use I'm instead of I've or I have in present perfect constructions, as in in love with food. Always have been. The son of missionary Missionary Aubrey, Father converts savages to Christianity. [Fr. Lit.: Atala] Boniface, St. missionary to the German infidels in 8th century. [Christian Hagiog.: Brewster, 271] Davidson, Rev. parents--with a mother who's who's 1. Contraction of who is. 2. Contraction of who has. who's who is or who has who's short for who is, who has. Southern-style cooking was just as gracious gra·cious adj. 1. Characterized by kindness and warm courtesy. 2. Characterized by tact and propriety: responded to the insult with gracious humor. 3. as her hospitality--I grew up among the gentle people and fascinating cultures of Korea Korea (kôrē`ə, kə–), Korean Hanguk or Choson, region and historic country (85,049 sq mi/220,277 sq km), E Asia. , Japan, the Philippines Philippines officially Republic of the Philippines Island country, western Pacific Ocean, on an archipelago off the southeast coast of Asia. Area: 122,121 sq mi (316,294 sq km). Population (2005 est.): 84,191,000. , Singapore Singapore (sĭng`gəpôr, sĭng`ə–, sĭng'gəpôr`), officially Republic of Singapore, republic (2005 est. pop. 4,426,000), 240 sq mi (625 sq km). , and Lebanon. During my travels I've sampled the vegetarian cuisine Vegetarian cuisine refers to food that meets vegetarian standards by excluding meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), dairy products such as eggs, milk, and cheese are permitted. of many countries and tickled my taste buds taste buds taste npl → Geschmacksknospen pl with some rather unusual fruit dishes, tantalizing tan·ta·lize tr.v. tan·ta·lized, tan·ta·liz·ing, tan·ta·liz·es To excite (another) by exposing something desirable while keeping it out of reach. vegetable entrees, delightful "Delightful" is the first physical single released by Ami Suzuki under the label Avex Trax and also the transition single that marked the end of the old Ami making her return to the music industry. desserts, and various other culinary cu·li·nar·y adj. Of or relating to a kitchen or to cookery. [Latin cul  n charms.I've eaten a coconut coconut, fruit of the coco palm (Cocos nucifera), a tree widely distributed through tropical regions. The seed is peculiarly adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture. while sitting under the tree from which it was plucked pluck v. plucked, pluck·ing, plucks v.tr. 1. To remove or detach by grasping and pulling abruptly with the fingers; pick: pluck a flower; pluck feathers from a chicken. . I've balanced on branches deep in exotic fruit orchards and savored the sweet offerings hidden among the leaves. I've nosed around the marketplaces of the world and enjoyed the nuts, grains, and rich produce invitingly and proudly displayed there. While visiting with friends and neighbors in faraway places The Faraway Places is an indie rock band. Originally formed in Boston, Massachusetts as Solar Saturday, they changed their name after moving to Los Angeles, California. , I've sat at their dinner tables and reveled in the wonderful, nutritious nutritious /nu·tri·tious/ (noo-trish´us) affording nourishment. nu·tri·tious adj. Providing nourishment; nourishing. nutritious affording nourishment. food they lovingly prepared and smilingly placed before me. Yes sir, I really love food. As the editor of Vibrant Life magazine, I'm extremely concerned about what you put into your stomach. I know that I can preach preach v. preached, preach·ing, preach·es v.tr. 1. To proclaim or put forth in a sermon: preached the gospel. 2. good nutrition to you until I turn blue, but if what I'm inviting you to eat doesn't pass the all-important taste test, chances are you're not going to add it to your menu. That's why I'm so pleased with the fantastic recipes that grace our "Taste and See" section issue after issue. Georgia Georgia, country, Asia Georgia (jôr`jə), Georgian Sakartvelo, Rus. Gruziya, officially Republic of Georgia, republic (2005 est. pop. 4,677,000), c.26,900 sq mi (69,700 sq km), in W Transcaucasia. Hodgkin Hodg·kin , Sir Alan Lloyd 1914-1998. British physiologist. He shared a 1963 Nobel Prize for research on the action of nerve impulses. Hodgkin, Dorothy Mary Crowfoot 1910-1994. and her team of students at Loma Linda University Founded in 1905, Loma Linda University (LLU) is a private, Christian, coeducational, health sciences university located in Southern California 60 miles east of Los Angeles close to San Bernardino and near beaches, mountains, and the desert. have always made sure that you and I not only received a good dose of nutrition with each selection they presented; they also gave our taste buds a wonderful treat. In keeping with that time-honored tradition, I'd like to share with you some of my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. dishes. The head chef in my house (a beautiful person who also happens to be my wife) and I have been enjoying these selections for years. They occupy some of the top spots on our "What shall we have for dinner?" list. The dishes I've chosen for this issue of Vibrant Life happen to be from one well-used and highly favored cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN . Best Gourmet Recipes From the Chefs of Five Loaves loaves n. Plural of loaf1. loaves Noun the plural of loaf1 loaves loaf Dell and Bakery * sits in a place of honor As a verb, to accept a bill of exchange, or to pay a note, check, or accepted bill, at maturity. To pay or to accept and pay, or, where a credit so engages, to purchase or discount a draft complying with the terms of the draft. in our kitchen. Author Neva Brackett and her family contributed much time and talent to the preparation of this gem gem, ornamental mineral or organic substance gem, commonly, a mineral or organic substance, cut and polished and used as an ornament. Gems also are used as seals (items of assurance) and as talismans (good-luck charms). For birthstones, see month. . Their love for good food, good nutrition, and the Lord is evident throughout. This holiday season, why not surprise your friends and family with a new dish to help make their season bright? The fact that what you're feeding them is healthful health·ful adj. 1. Conducive to good health; salutary. 2. Healthy. health  ful·ness n. as well as tasty tast·y adj. tast·i·er, tast·i·est 1. Having a pleasing flavor; savory. 2. Having or showing good taste; tasteful. tast doubles the value of your thoughtful gift. So, pull up a chair, tuck your napkin napkin See Sanitary napkin. under your chin, grab a spoon spoon, n an instrument with a round or ovoid working end; designed to be used for scraping or scooping. and fork (1) To split into a different direction. See forked version. (2) In Unix, to make a copy of a process for execution. (3) In the Macintosh file system, a fork is a top- level structure that separates data folders and files from other resources. See HFS. , and make yourself comfortable at the Mills' dinner table as you discover once again just how absolutely fabulous Absolutely Fabulous is a British sitcom written by and starring Jennifer Saunders and co-starring Joanna Lumley, Julia Sawalha, June Whitfield and Jane Horrocks. It was broadcast on the BBC from 1992 to 2005, and is popularly referred to as Ab Fab. sound nutrition can taste. * A colorful, spiral-bound volume printed in 1998, distributed by the Review and Herald Publishing Association For the magazine formerly known as the Review and Herald, see . The Review and Herald Publishing Association is one of two major Seventh-day Adventist publishing houses in North America and is the oldest institution of the Seventh-day Adventist Church. , and available at: www.adventistbookcenter.com.
TOFU-WALNUT
LOAF
2 oz. brick tofu
1 cup water
2 cups soft bread crumbs
1 cup finely chopped walnuts
1 cup Grape Nuts cereal
1 cup cooked millet or rice
1/4 cup corn flour
(or cornmeal)
1 cup chopped onion
1/2 cup chopped celery
2 T. peanut butter
1/4 cup soy sauce
(or Bragg Liquid Aminos)
1/2 t. salt
1/4 t. each of:
rosemary
oregano
savory
garlic powder
Blend water and tofu in a
blender. Mix all other ingredients in
a separate bowl. Add blended tofu
and mix well. Spread into a 9-x-13-inch
pan sprayed with vegetable
coating, and cover with foil. Place in
a larger baking pan filled with water
about 1/2-inch deep. Place in oven and
bake at 350 degrees F about 45 minutes.
Remove from pan of water and
remove foil. Place in oven and bake
for 20 minutes uncovered to brown.
Remove from oven and let cool for
10 minutes; then cut in 12 squares.
Serve with gravy (optional). Serves
12. Per serving: calories: 258; protein:
17 percent RDA; fat: 35 percent
RDA/11 grams; carbohydrate: 48
percent RDA; sodium: 555 milligrams.
MUSHROOM
GRAVY
1/3 cup raw cashew nuts
1 cup hot cooked rice or cooked
grabanzos
2 T. dried onions
1 T. McKay's Chicken-Style Seasoning
1 T. Bragg Liquid Aminos or
2 T. soy sauce
1/2 t. garlic powder
3 T. cornstarch (or arrowroot
powder)
3 1/2 cups water
1 4 oz. can mushrooms
Rinse cashews well. Place all
ingredients except mushrooms in a
blender with 2 cups of the water.
Blend for at least one minute until
smooth, adding remaining water at
the end. Place in a saucepan with
mushrooms and bring to a boil, stirring
constantly. Add more water if
needed to make the desired consistency.
Serve with potatoes, roasts, or
patties. Makes 5 cups. Per 1/2-cup
serving: calories: 58; protein: 8 percent
RDA; fat: 35 percent RDA/2.2
grams; carbohydrate: 57 percent
RDA; sodium: 347 milligrams.
CREAMY
STROGANOFF
3/4 cup raw cashew nuts
1 cup water
1 cup tofu
2 T. Bragg Liquid Aminos
2 T. McKay's Beef-Style Seasoning
2 T. onion powder
3 T. yeast flakes
2 cups water
2 cups Vibrant Life Vege-scallops
cut into pieces
1 onion, sliced into thin strips
1 cup or more canned mushrooms, or
2 cups fresh sliced Shiitake
mushrooms
2 T. cornstarch (or arrowroot
powder) dissolved in 1/4 cup water
Rinse cashews well. Place
cashews and tofu in a blender with
1 cup water; blend until smooth.
While blending add seasonings and
then the remaining 2 cups of water
after mixture has blended smooth.
Meanwhile, saute onion and mushrooms
in a small amount of water
until tender. Stir in the blended tofu
mixture and the scallop pieces. Stir
and just bring to a boil; then quickly
add dissolved cornstarch and stir as
you remove it from the heat. (You
don't want to boil it very long or the
texture may become slightly curdled.)
Serve over brown rice or pasta.
Makes 8 cups. Per 1 cup stroganoff
on 1 cup rice serving: calories: 358;
protein: 14 percent RDA; fat: 22
percent RDA/9.1 grams; carbohydrate:
64 percent RDA; sodium: 657
milligrams.
CALYPSO STEW
2 cups calypso beans *
1 t. cumin
1 1/2 t. McKay's Chicken-Style Seasoning
1 t. Vege-Sal
salt to taste
1 t. basil
1/2 t. paprika
1/4 t. oregano
1 t. dillweed
1 large carrot, sliced or diced
2 cups shredded green cabbage
1 cup shredded red cabbage
1 large onion, cut in long thin strips
1 cup sliced celery
3 cups canned diced tomatoes
in juice
Soak dry. beans overnight or
boil in water and let soak one hour.
Drain and discard water. Cover
soaked beans with water in a large
kettle 1 inch above beans (or use 4
cups of canned beans of your choice).
Bring to a boil and simmer until
nearly done (about 2 hours). Add
seasonings and diced carrot; cook for
15 minutes; then add the remaining
ingredients and cook 15-20 minutes
longer or until vegetables are tender.
You may need to add more water to
achieve the consistency of a thick
stew. Serve over rice or couscous.
Preparation time: 30 minutes (plus
one hour soaking time). Cooking
time: 2 1/2 hours. Makes 10 cups. Per
1 cup stew on 1 cup couscous serving:
calories: 205; protein: 20 percent
RDA; fat: 4 percent RDA/.96 grams;
carbohydrate: 76 percent RDA;
sodium: 51 milligrams.
* Calypso beans are a black-and-white
bean. You can substitute pinto,
kidney, or garbanzo beans.
SPINACH-TOFU
BALLS
1 10 oz. pkg. frozen chopped spinach
1 cup tofu
1/4 cup gluten flour
1/8 t. ground rosemary
1/8 t. thyme
2 t. chickenlike seasoning
1/2 cup soft bread crumbs
1/8 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/4 cup dried onion flakes
1/4 cup chopped walnuts (optional)
Thaw spinach. Strain and save
water in case more moisture is
needed in mix. Combine seasonings,
bread crumbs, and gluten flour; mix
well. Hint: It's important to mix the
gluten flour with bread crumbs before
adding to the wet ingredients; otherwise
the gluten flour will dump together if
moistened in its concentrated form. Add
spinach and finely mashed tofu and
mix thoroughly. If mix is too dry, add
a bit of the spinach juice or water.
Form into balls about the size of walnuts.
Hint: Instead of chopped spinach,
use an equivalent amount of shredded,
steamed, and drained zucchini or carrots.
Place on a lightly oiled cookie sheet
and bake for 30-40 minutes at 350
degrees F until lightly browned.
Tasty alone or delicious in marinara
sauce over pasta. Makes 24 small
balls. Per 2-ball serving: calories: 89;
protein: 20 percent RDA; fat: 33 percent
RDA/3.6 grams; carbohydrate:
47 percent RDA; sodium: 267 milligrams.
OATBURGER *
3 cups water
1/4 cup soy sauce (or Bragg Liquid
Aminos)
1 T. Dr. Bronner's seasoning or 1 T.
McKay's Beef-Style Seasoning
3 T. yeast flakes
1 t. sage
1 t. basil
1 t. Wright's Hickory seasoning
1 t. garlic powder
1/2 T. onion powder
1/4 cup dry onion flakes or
1 onion, diced
1/2 t. salt
3 cups quick oats
1/2 cup ground walnuts or pecans
Place all ingredients in a
saucepan except oats and nuts; simmer
together for 3 minutes. Remove
from heat and stir in quick oats and
nuts. Allow sufficient cooling to
handle in next step. Shape into
burger-sized patties (use 1/2-cup ice-cream
scoop if available) and place
on a cookie sheet sprayed with vegetable
coating. Bake at 375 degrees
F until browned on both sides.
These are delicious in sandwiches or
with gravy on top. Preparation time:
30 minutes. Cooking time: 30 minutes.
Makes 12 burgers. Per 1 patty
serving: calories: 48; protein: 18 percent
RDA; fat: 48 percent RDA/2.7
grams; carbohydrate: 34 percent
RDA; sodium: 600 milligrams.
* This is one of the easiest burger recipes
you'll find.
A LA KING
SUPREME
3/4 cup raw cashew nuts
3/8 cup whole spelt or whole-wheat
flour
2 T. tahini (optional)
1 1/2 t. onion powder
1 1/2 t. salt
1 T. McKay's Chicken-Style
Seasoning
2 T. yeast flakes
1/2 t. garlic powder
1 t. basil
4 cups water
1 medium onion, diced
1/2 cup diced red sweet pepper
1/2 cup sliced canned mushrooms
1 1/2 cups cooked or canned
garbanzo beans
1 cup frozen peas
1/2 cup water chestnuts (optional)
Rinse cashews well. Place
cashews in a blender with 2 cups of
the water. Add flour and seasonings
and blend for about 2 minutes until
very smooth. Simmer onion and peppers
in a small amount of water for
about 8 minutes. Add blended cashew
mixture, along with the remaining 2
cups of water. Stir while bringing to a
boil. Hint: If there is stone water still left
in the onions and peppers after cooking,
measure or estimate how much and add
that much less than the 2 cups of water.
Add garbanzos, peppers, and peas.
Hint: Just stir in the peas and heat to
serving temperature, but don't bring to a
boil again. You want the peas to retain
their bright green color. Serve over
brown rice or quinoa. Preparation
time: 30 minutes. Cooking time: 1.5
minutes. Makes 8 cups. Per 1 cup A la
King on 1 cup rice serving: calories: 387;
protein: 12 percent RDA; fat: 19 percent
RDA/8.4 grams; carbohydrate: 69 percent
RDA; sodium: 481 milligrams.
VEGGIE QUICHE
1 cup water
1 lb. tofu
2 1/2 T. cornstarch
(or arrowroot powder)
1 T. lemon juice
1 T. Vege-Sal or 1 1/2 t. salt
1/2 t. oregano
1 1/4 t. basil
1/4 t. savory
1/4 t. garlic powder
1/4 t. dillweed
1 1/2 t. McKay's Chicken-Style Seasoning
1 cup grated raw carrot *
1 1/2 cups grated raw zucchini *
1 cup diced onion
Place all but the last 3 ingredients
in a blender and blend until
smooth. Place blended mixture in a
large mixing bowl and stir in the
grated vegetables. Place in a 9-inch
unbaked pie shell, and bake at 350
degrees F for 50 minutes. Serving
tip: Top may be garnished while hot
with Cashew Cheese (following) and
parsley flakes or chives. Preparation
time: 40 minutes (including making
piecrust). Cooking time: 50 minutes.
Makes 8 servings. Per serving: calories:
228; protein: 21 percent RDA;
fat: 39 percent RDA/10.5 grams;
carbohydrate: 40 percent RDA;
sodium: 815 milligrams.
* This is also very good using a 10-ounce
package of frozen, chopped spinach in place of the
carrot and zucchini.
LEMON SESAME
CRISPS
1/4 cup tahini
2 T. lemon flavoring
2 t. vanilla flavoring
1/2 cup brown rice syrup
1/2 cup each:
sesame seeds
sunflower seeds
coconut
quick oatmeal
oat bran
oat flour
fructose
1/2 t. salt
Mix together the first 4 ingredients
and set aside. Mix together in
a mixing bowl the remaining ingredients;
add liquid mix. Scoop spoonfuls
onto a cookie sheet sprayed with
vegetable oil coating and bake at 350
degrees F for 10 minutes. Watch
carefully-they should be lightly
browned. Let cool before removing
from pan with a metal spatula.
Preparation time: 15 minutes.
Baking time: 10 minutes. Makes 16
cookies. Per serving: calories: 284;
protein: 7 percent RDA; fat: 38 percent
RDA/13 grams; carbohydrate:
55 percent RDA; sodium: 7 milligrams.
SLICEABLE
CASHEW CHEESE
2 cups raw cashew nuts
3/8 cup Emes Kosher Gel
1 1/2 cups boiling water
2 T. lemon juice
2 T. yeast flakes
1 T. salt
1 t. onion powder
1/2 t. garlic powder
1 cup cold
water
Rinse
cashews well.
Place all ingredients
in the
blender except
the 1 cup cold
water. Blend for 1
or 2 minutes until
very smooth.
Hint: Place a towel
over the lid of the
blender before
turning it on. Hot
liquids tend to
splash out. Add 1
cup cold water,
blend briefly, and
pour into containers
of your
choice to chill
and slice when
firm. Hint: This
recipe makes a
white cheese resembling
Jack cheese. If
you want it to
resemble American
cheese in color;
blend in 1/4 red
sweet pepper. Preparation time: 15
minutes. Chilling time: 4 hours or
overnight. Makes 4 cups. Per 2 T.
serving: calories: 46; protein: 11 percent
RDA; fat: 69 percent RDA/3.7
grams; carbohydrate: 20 percent
RDA; sodium: 203 milligrams.
SMOOTHIES
(Naturally sweetened)
1/3 cup apple juice
1/2 cup frozen strawberries
1 frozen banana
Break banana into 4-inch
pieces and place in the blender with
the juice. Blend until smooth,
adding strawberries one at a time.
Serve in tall glasses. Makes 2 servings.
Per 1-cup serving: calories: 91;
protein: 4 percent RDA; fat: 4 percent
RDA/0 grams: carbohydrate: 92
percent RDA; sodium: 2 milligrams.
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