Apple Recipes

This post will present some apple recipes which you can easily prepare. Before we go there let us learn  a few things about apples. The apple may well be regarded as the king of all fruits, not only on account of its wide distribution over the earth's surface, but also because of the general favor with which it is received. It is, perhaps, the oldest fruit with which we are acquainted. There are innumerable able kinds, of varying size, form, and flavor. The small, sour, wild crab-apple is probably the parent stock.

The composition of the apple, which is given below the accompanying diagram, is much like that of other similar fruits. The carbohy­drate, consisting of sugar, starch, and similar pro­ducts, makes up anything from five per cent to fif­teen per cent according to the variety, but the chief constituent is, of course, water.

Almost anyone will find a ripe apple wholesome and easily digested, pro­viding it is well masti­cated and the skin is rejected. But if the teeth are poor, and efficient mastication is impossible, then it is wise to scrape the apple with a silver knife, or a spoon before eating it. Cooking softens the cellulose or woody matter of the apple, and changes some of the gums present into gelatinous substances. Consequently a baked apple is generally recognized as being more digestible than a raw apple, and it makes an acceptable dish for almost any invalid.

Composition of the Apple.

Water 82.5 per cent; (a) Cellulose, 2.7 percent; (b) Acids, 1.0 per cent; (c) Carbohy­drate, 12.5 per cent; (d) Fat, 0.5 per cent; (e) Mineral matter, 0.4 per cent; (f) Protein, 4 per cent.

The following vegan and vegeterian recipes are gleaned from "Science in the Kitchen," by Mrs. E. E. Kellogg:—

Baked Apples,

Take any good tart apples; peel, cut in halves, arid remove the cores. Scatter a few spoonfuls of sugar in the bottom of a dish, and lay the apples in, flat side down ; add a teacupful of cold water, and bake till tender. Let stand in the dish till cold, then take up the pieces in a vegetable dish, and pour over them what juice remains. Sweet apples are good baked; in this way without sugar.

Dried Apples.

Good apples properly dried make a very palatable sauce; but unfortunately the fruit generally selected for drying is of so inferior a quality that if cooked in its fresh state it would not be good. The dried fruit in most of our markets needs to be looked over carefully, and thoroughly washed before using. Put into a granite-ware saucepan, cover with boiling water, and cook gently until tender. Fresh steam-dried or evaporated applet will cook in from one-half to three-fourths of an hour; if older, they may require from one to two or more hours. Add boiling water, as needed, during the cooking. If when tender they are lacking in juice, add a little boiling water long enough before lifting from the fire to allow it to boil up once. If the fruit is very poor, a few very thin slices of the yellow portion of lemon or orange rind added a half-hour before it is done, will sometimes be an improvement.

Compote of Apples.

Pare and extract the cores from moderately tart, juicy apples. Place them in a deep pudding-dish with just enough water to cover them. Cover, place in a moderate oven, and slew until they are lender. Remove the apples and place in a deep dish to keep hot. Measure the juice and pour it into a saucepan, add a few bits of lemon rind, and boil up until thickened almost like a jelly. While the juice is boiling, heat some sugar, one tablespoonful to each cup of juice, in the oven, and add to the juice when thickened. Pour scalding hot over the apples, and cover until cold.

Apple Charlotte.

Take three cups of nicely stewed tart apples which have been beaten smooth or rubbed through a colander and sweetened to taste. If the sauce is thin and very juicy, place it upon the range, and simmer slowly, till it is of the consistency of thick marmalade or jelly. Add to the apples four tablespoonfuls of grated fresh or canned pineapple for flavouring. Re­move the hard crusts from slices of light whole­ wheat bread, spread them quite thickly with the apple, and pack in layers in a pudding mould. Cover with a simple custard made of a quart of milk, three tablespoonfuls of sugar, and two eggs. Let it stand half an hour, then bake. Do not press the bread or beat it after the custard is turned on, as that will be likely to make the pudding heavy. Other fruit marmalade may be used in place of the apple preparation if preferred.

Apple Jelly.

After cleaning, cut nice tart apples in quarters, but unless wormy do not peel or core. Put into porcelain saucepan with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked. Turn into a jelly-bag, and drain off the juice. If very tart, allow three-fourths of a pound of sugar to each pint of juice. If sub acid, one half pound will be sufficient. Put the sugar into the oven to heat. Clean the saucepan, and boil the juice therein twenty minutes after it begins to boil thoroughly. Add the sugar, stirring until well dis­solved, let it boil up once again, and remove from the fire. The juice of one lemon may be used with the apples, and a few bits of lemon rind, the yellow portion only, cooked with them to give them a flavour, if liked. One-third cranberry juice makes a pleasing combination.

Simple Tips on Diet.

Below are some simple tips on diet for everyone not just vegans and vegetarians:

• EAT your bread with gladness. "A merry heart doeth good like a medi­cine."
• Talk courage and you will soon feel courageous.
• Food must be well relished in order to be well digested.
• Make the simple foods your first choice.
• One well-prepared dish eaten with bread and some fruit or vegetable is ordinarily sufficient.
• Give preference to the dry, toasted foods. The less fluid taken at meal time the better.
• A low-protein diet is the least likely to cause auto-intoxication.
• Chew your food as long as it will remain in your mouth. "you taste your food before you swallow, you will not have to taste it afterwards."
• Use salt sparingly. Condiments should be wholly discarded, because they irritate the stomach, tending to produce gastric and intestinal catarrh.
• Use cane sugar in moderation. Sweet fruits and honey are natural sweets.
• When possible endeavor to eat some raw foods daily in the form of fruits, nuts,or salads.
• Do not eat a morsel between meals.
• It is better to eat only two meals a day.
• If supper is taken, let it consist chiefly of fruit or rice or some of the cereal flakes.
• Deep breathing improves the digestion. Practice it freely during the day. More die of air starvation than food starvation.
• Drink a glass of water on rising and retiring, an hour before each meal, and one to three hours after eating.
• Worry kills. Hope inspires. God Who made us is willing to take care of us. Cheer up.— The Life Boat

Soup

IN the modern English dictionary the meaning of the word "soup" is given as a kind of broth, but its composition is not defined.

Soup is like charity, in that it oft-times covers a multitude of sins. Frequently it is a conglomeration of scraps of meat and bones, etc., which should have been relegated to the waste bin, but which, with the addition of a little seasoning, are served under the title of soup.

To-day we shall deal with soups, without stock, but which are equally nutritious and in many ways superior to those made from meat and bones. In comparing the two we shall find that soups made from vegetables, grains, and legumes, are cleaner and healthier, and rank higher in food value than meat soups.

For the preparation of the latter 1 lb. of meat and bones in about equal proportion is required for each quart of soup. There is very little nourishment in the bone except for the gelatine it contains, and the meat portion furnishes little more than the flavour, which is far surpassed in any vegetable soup, not to mention the difference in the price of vegetable and meat soups.

Soup is easily made and when properly prepared from healthy, nutritious material, is a wholesome article of diet. A good pea soup contains three times as much nourishment as beef soup. When properly prepared, the solid matter which enters into the composition of vegetable soup is so broken up in the process of cooking that it is more easily digested than in any other form. Taken hot at the beginning of a meal, soup stimulates the flow of the digestive juices and on account of the bulk brings a sense of satiety before an excessive quantity of food has been taken.

People who are adverse to liquid, on account of stomach trouble, would find it advantageous to take soup in the form of puree.

Below are recipes for a variety of soups.

PEA SOUP.

Use the Scotch green peas. Look over carefully a pint of peas and put to cook in a quart of water. Cook very slowly for several hours, until perfectly tender, adding a little water—if necessary. Rub through a colander to remove the skins. Add to this pulp two cups of strained stewed tomato, salt to season, and enough water to make of the proper consistency. Reheat and serve. If the flavour is liked, a few pieces of celery or slices of onion may be put in just before reheating and removed before serving

CELERY SOUP.

Chop quite fine enough fresh, crisp celery to make a pint, and cook it until tender in a very little boiling water. When done, heat three cupfuls of rich milk, partly cream if it can be afforded, to boiling. Add the celery and sufficient salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk, or, before heating, add to the milk a cupful of mashed potato, turn through a colander to remove lumps, reheat, add the celery and salt, and serve.

POTATO SOUP.

For each quart of soup required cook a pint or pound of sliced potatoes in sufficient water to cover them. When tender, rub through a colander. Return to the fire and add enough rich, sweet milk, partly cream if it can be afforded, to make a quart in all, and a little salt. Let the soup come to the boil, and add a teaspoonful of flour or corn starch, rubbed to a paste with a little water; boil a few minutes and serve. A cup, and a half of cold mashed potato, or a pint oil sliced baked potato, can be used instead of fresh material, in which case add the milk and heat before rubbing through the colander. A slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavour it, and then removed with a skimmer or spoon. A good mixed potato soup is made by using one third sweet and two thirds Irish potatoes, in the same manner as above.

SCOTCH BROTH.

Soak over night two tablespoonfuls of pearl barley and one of coarse oatmeal, in water sufficient to cover them. In the morning put the grains, together with the water in which they were soaked, into two quarts of water and simmer for several hours, adding boiling water as needed. About an hour before the soup is required, add a turnip cut into small dice, a grated carrot, and one half cup of fine pieces of the brown portion of the crust of a loaf of whole-wheat bread. Rub all through a colander, and add salt to taste, a cup of milk, and a half cup of thin cream. This should make about three pints of soup.

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How to make Arabic Bread - Pita

The following videos shows how to make arabic bread or pita. It is a nice recipe for those interested in Middle Eastern foods.

Whole Wheat Bread Recipe

Slice of Whole Wheat Bread

For all those people serious about their health, whole wheat bread is a must on their breakfast table as it is the healthiest loaf of bread you can ever get. This is a continuation of recipes of how to make bread. Whole wheat bread is rich in nutrients and fiber which is important in enhancing digestion. Whole wheat bread recipe is definitely a must for vegans and vegetarians as well.

Ingredients for The Whole Wheat Bread Recipe.

• 3 tablespoons light molasses or brown sugar or honey.
• 3 cups warm water (about 100° F.)
• 2 pkgs. active dry yeast (2 tablespoons)
• 7½ cups stirred whole-wheat flour (approximately)
• 1 tablespoon salt.
• 3 tablespoons oil

How to Make Whole Wheat Bread 

1. Dissolve about 1 teaspoon of the molasses in about ½ cup of the warm water; sprinkle yeast on top; let rise in warm place until bubbly (about 10 minutes).
2. Put remaining warm water and molasses with 3 cups of the flour in large bowl; beat vigorously (or let run in electric mixer) until yeast mixture is ready. This develops gluten. Gradually add 2 more cups of flour.
3. Stir in the yeast mixture; beat.
4. Let rise, covered, in a warm place until doubled (20 to 40 minutes).
5. Mix in remaining ingredients, except about 1 cup flour to use in kneading.
6. Knead well (8 to 10 minutes) until dough is smooth and elastic and springs back when pressed with fingers. Use only enough flour to keep from sticking.
7. Put dough into large oiled bowl; roll it over to oil top; cover and let rise in warm place until doubled; punch down.
8. Divide dough into 3 equal parts; cover and let stand 10 minutes.
9. Shape loaves.
10. Put into prepared bread pans.
11. Let rise, covered, in a warm place until doubled.
12. Bake at 350° F until nicely browned and loaf sounds hollow when tapped (45 to 50 minutes). 
13. Remove from pans and lay loaves on sides on rack to cool

VARIATIONS OF THE WHOLE WHEAT BREAD RECIPE

1. For a lighter texture in bread, replace ½ cup flour with ½ cup gluten flour or do-pep and/or 1 cup enriched all purpose flour; add these with the first flour.
2. For the first 3 cups of flour a good mixture of flour is: 1½ cups whole wheat bread flour, 1 cup enriched all purpose flour, and ½ cup gluten flour. It is best, for a lighter texture when using soy flour, to use gluten flour. Add one third cup soy flour later
3. Replace ½  cup flour with ½ cup of barley, rye, triticale, oat, or, millet flour. (Rolled oats or hulled millet may be ground or whizzed in blender and used in place of flour.)
4. Replace ¼  cup flour with ¼ cup of one, or a combination of these: wheat germ, food yeast flakes, unprocessed bran, or flax-seed.
5. Omit the oil.

VEGETARIANS OF INDIA

Vegetarian of India : Habits of the Brahmans Afford a Testimonial to Value of No-Flesh Diet

THE eminent Prof. C. B. Ramarao, M.D., delegate to the British Medical Association which recently held its meeting at Toronto, stated in a lecture recently delivered before the physicians and guests of the Battle Creek Sanitarium upon the habits and customs of the people of India, that the Brahmans of southern India, who are known to be the most intellectual and highly cultivated people of that country, absolutely eschew all animal food of every description with the exception of milk. Even eggs are excluded from their dietary. The Brahmans of northern India make use of eggs, and sometimes of fish, but never eat the flesh of animals.

Dr. Ramarao is himself a fine specimen of physical development and manly vigor, a man of great intellect and professional attainments. He showed himself to be quite the equal of his white colleagues in the discussion of various questions of interest at the meeting of the British Medical Association. He was particularly happy in his reply to an eminent English physician who spoke in defense of the high protein dietary and the use of flesh meats. In his remarks, the professor (Dr. Haliburton) maintained that the inferiority of the Hindu race was in part due to the small amount of protein they had in their dietary; that they were inferior physically on this account, and lacked endurance. Dr. Ramarao was very quickly upon his feet when the professor had ceased talking, and made so vigorous and effective a defense of the low protein dietary and abstinence from flesh, that he received vigorous applause from the entire assembly of medical men.

At the present time, there are very few men who are well versed in the results of recent researches in dietetics and physiologic chemistry who are not thoroughly persuaded that the use of flesh meat is quite unnecessary. If foodstuffs rich in proteins are at any time needful as an addition to the dietary, they may be readily found in peas, beans, lentils, milk, and eggs; but that even these protein substances are not really needful is clearly shown by the fact demonstrated by Prof. Chittenden, whose views Prof. Haliburton sought though unsuccessfully to controvert. Prof.Chittenden has shown that the actual requirements of the body of protein material is only ten per cent of the total food value. That this is without doubt correct, the writer, and many others, have fully demonstrated in personal experience. Even the potato and rice contain a sufficient amount of protein to meet the needs of the body, while wheat bread, rye, barley, and oatmeal contain more protein than is actually required.

The fear of proteid starvation without the use of flesh food is, then, absolutely groundless. The natural products of the earth supply in ample quantity a proper proportion of the elements necessary for human sustenance.

The taking of life to perpetuate human life is necessary only under unusual and extraordinary conditions in which the ordinary and natural foodstuffs are unobtainable.

THANKSGIVING VEGETARIAN SUBSTITUTES FOR TURKEY

In this post we will try to find some alternative vegan and vegetarian recipes for the thanksgiving turkey. The following are some vegetarian substitutes for Thanksgiving Turkey:-

VEGETABLE ROAST OR MOCK TURKEY

To two cups of lentil or bean pulp (made by putting cooked lentils or beans  through a colander), add one cup of strained canned tomato, two eggs, two cups of nut meal or very finely chopped nuts, one-half cup of 20% gluten or browned flour, the juice of a medium-sized onion, a little minced celery or celery salt, sage and salt to season, and one-fourth cup of dairy or nuttolene cream. The mixture should be quite stiff, as it will be if the water is largely evaporated from the legumes in the cook­ing.

Place in a bread-tin to bake and with a thin-bladed knife press into shape. Use macaroni for the "drum sticks." Bake in a quick oven. Serve with the following dressing: One cup of lentil or bean pulp, one cup of strained tomato, one cup of dairy or nuttolene cream, browned flour to thick­en. Season with salt, celery and a little grated onion. Strain before serving.

CEREAL ROAST

One cup of milk, one cup of cream, two eggs, three-fourths cup of nut meal, one cup of granola, salt to season.

Beat the eggs slightly, add the milk, cream, nut meal, and granola, also salt if desired. Let stand fifteen minutes,f then bake in a moderate oven thirty to forty-five minutes.

CHESTNUT ROAST

Prepare the chestnuts by dropping into boiling water for ten minutes and re­move the shells and skins with a knife.Two cups of chopped chestnuts, three cups of stale bread crumbs, three-fourths cup of cream, two eggs, one teaspoonful of salt, one medium-sized onion, grated, and a little sage.

Beat the eggs, add salt, cream, milk, grated onion, bread crumbs, chopped chestnuts, and sage. Bake in a moderate oven thirty to forty-five minutes.

SANITAS ROAST

Remove the contents of one-pound can of Sanitas Meat cut into halves lengthwise, lay in a baking pan with the flat surface down, sprinkle with salt and a little grated onion, and pour over a half cup of strained tomatoes. Bake twenty to thirty minutes in a moderate oven. Serve with the following: —

PIQUANT SAUCE

One-half pint of protose or a vegeta­ble broth, seasoned with a little thyme, mint, and one-half teaspoonful salt.  Thicken with two and one-half tablespoonfuls of browned flour braided with a little water. Boil five minutes, strain, and add the following: one and one-half tablespoonfuls lemon juice, one-half teaspoonful sugar, one-half tablespoonful of grated onionion,and one dozen chopped ripe olives.

WALNUT ROAST

To two eggs slightly beaten, add one cup of milk, one cup of cream, one cup of granola, one-half cup chopped Eng­lish walnuts and salt to season. Let soak twenty minutes, bake in an oiled pan for thirty to forty-five minutes

How To Make Bread

If you are just learning how to make bread it is important to start with simple recipes first. Below are some of the simple recipes and advice on how to bake or make bread.

The Flour

• Use hard-wheat flour. Its high gluten content makes it the best for bread-making.
• The addition of soy flour gives a more moist product that keeps fresh a long time; it is a rich source of vitamin B.
• Develop the gluten in the wheat flour by beating batter thoroughly before adding soy flour or any other flour that has no gluten or low gluten.

The Kneading And Shaping.

• It is important to knead bread well
• When it is kneaded enough in indentation in the dough springs back.
• To shape loaf, flatten dough to a rectangle about 12 inches long and as wide as the bread pan; roll up; pinch edges to seal.

The Rising

• Salt and fat both retard the growth of the yeast and should not be added to a yeast mixture until it is has grown strong and lively by feeding on sugar and starch.
• Yeast plants grow best at a temperature of 80° to 85° F. An off-flavor develops in bread that is allowed to get too warm while rising.
• Covering dough during rising prevents a dry crust forming and loss of heat.
• Clean plastic wrap can cover dough or bowl, and is a good see-through.
• A large plastic bag is a convinient cover for refrigerator storage of dough in bread pans or as a ball of dough. Before putting dough in a bag, put a few drops of oil inside bag (rub sides together to spread oil); tuck open end under or tie loosely at the top to leave plenty of space for dough to rise.
• When dough has risen sufficiently. an indentation will remain when dough is lightly pressed with fingers.

The Pans.

Prepare bread pans by using one of these methods:

1. Coat with vegetable release coating-either pressurized can or liquid lecithin (for the latter method, warm the pan, pour on a few drops, then use a paper towel to spread and to remove excess lecithin).
2. Coat with a vegetable shortening.

The Ovens

Always follow the directions for the oven carefully; some loaves go into a cold oven, others into a preheated oven. Check your oven temperature.

If the bread brown too fast, cover with foil during the last twenty minutes of baking.

"Just out of the oven" bread is difficult to digest; it should be at least 12 to 24 hours old before it is eaten. Fresh bread tends to "ball up" in your stomach. If you want hot bread, heat it a little in the oven.

Tomato and Potato Recipes

Below are some useful Tomato and Potato recipes that you may find useful in your own cooking. These recipes are suitable for vegetarians.

SAVOURY POTATOES.— Cut up an onion and place at the bottom of a pie-dish. Cut up two pounds of potatoes, then put a layer of them over the onion. Sprinkle a dessertspoonful of tapioca over them, add the remaining potatoes, putting two ounces of butter in pieces on the top, add seasoning, fill the dish three parts full with boiling water, and cook in the oven.

POTATO OMELET.— One and a half pounds peeled potatoes, boiled, mash with one ounce butter, add half pound stale bread crumbs and three well beaten eggs. Three-quarters pint milk, seasoning and a little chopped parsley. Place in a buttered dish, smooth the top, cover with thin layer of fine bread crumbs, and a few pieces of. butter, bake in a brisk oven.

TOMATO OMELET.— Quart of bread crumbs, three or four chopped cooked onions, a little salt, one ounce butter, one pound peeled and sliced tomatoes, half pint milk, one or two beaten eggs, seasoning. Mix together, and put in a buttered dish, shake over a handful of bread crumbs, add a few pieces of butter and bake.

FORCEMEAT PIES.— Steep and boil four ounces tapioca in half pint of water. Make some forcemeat balls as follows : Eight ounces of bread crumbs, two eggs well beaten, a pinch of thyme, parsley and seasoning. Mix well together and roll into balls. Put a little butter into a tin, let it brown slightly, put in the balls and bake. Put a layer of tapioca at the bottom of a dish, cut the balls into slices, put a layer of the balls, then another layer of tapioca, and so on until the dish is full. Cover with paste in the ordinary way and bake.

MACARONI AND TOMATO.—Boil six ounces of macaroni until tender, strain, chop up an onion, and about three tomatoes. Stew together until tender, and run through sieve, add seasoning and a little mixed spice; thicken the liquor with a little arrowroot, add the macaroni, and stew together for about quarter of

an hour.

SAVOURY BALLS.—Two pints each bread crumbs and mashed potatoes, two hard-boiled eggs cut small, a little onion chopped very fine, chopped parsley and thyme, salt, a little piece of melted butter. Bind together with beaten egg, form into balls, dip into egg and bread crumbs, place in pie-dish, and bake. Serve with brown gravy.

TOMATO ROLL.—To one pint of tinned tomatoes add four ounces bread crumbs, two or three tablespoonfuls of cooked onion, one ounce parsley, one tablespoonful of cooked lentils, one hard-boiled egg chopped fine. Mix together with seasoning, mace and thyme. Spread a thick layer of the mixture on a sheet of white or wholemeal paste, roll up and bake. Serve with potatoes and gravy.

Soy "Cream" Topping

The ingredients in this post for the making of soy "cream" topping will  produce 1½ cups of the topping. As always this recipe is suitable for vegans and vegetarians.

Ingredients For The Making of Soy "Cream" Topping

• 1 cup water
• ½ cup soy milk powder.
  
• 1 tablespoon honey or sugar.
• ¼ teaspoon vanilla
  
• ½ cup olive oil
•  1 tablespoon lemon juice.

How To Make Soy "Cream" Topping.

• Whiz water, soy milk powder, honey, and vanilla in blender for 1 minute.
• Add oil slowly while continuing to whiz.
• Pour into container; add lemon juice and mix well
• Serve as a non dairy  topping for desserts or as a dressing for fruit salad. It is an ingredient in making Waldorf salad.
• Cover and refrigerate until used.

Note: It may be necessary to beat topping with a spoon before using.

Fruit Salad Dressing

In this post we will learn how to prepare a fruit salad dressing that you may need in the making of eg waldorf salad. The ingredients in this post will lead to 1¼ cups of fruit salad dressing.

Ingredients For Making Fruit Salad Dressing

• 2 tablespoons cornstarch.
• ¼ cup orange juice
• 1 cup pineapple juice.

How To Make Fruit Salad Dressing

• Mix cornstarch with orange juice until smooth.
• Bring pineapple juice to boiling and stir a small amount into cornstarch mixture, then add to the boiling pineapple juice.
• Stir constantly as it cooks slowly about 2 minutes; cool
• Cover and refrigerate until used.
• Mix with fruit for fruit salad.

Note: The dressing will retard discoloration of fresh fruits such as apples and bananas. This keeps well in the refrigerator.

Waldorf Salad

Waldorf Salad

In this post we will learn how to make waldorf Salad. For simple, refreshing salads, use fresh fruits separately or in combination. Garnish with nuts, cherries, sprigs of mint or watercress, and top with a fruit dressing.

Ingredients For Making Waldorf Salad

• 3 red delicious apples, diced
• ½ cup chopped walnuts
  
• ½ cup crushed pineapple, drained.
• ½ cup fruit salad dressing
• ¼ cup soy "cream" topping
• 6 cherries or grapes for garnish (optional)

How to Make Waldorf Salad

• Mix all the ingredients together carefully . 
• Garnish with cherries or grapes.

VARIATION: Add a pinch of ground anise seed to the salad dressing.

Below are some suggestions for refreshing salads:

• Halves of fresh grapes in hollow of pear or peach halves.
• Orange sections, sliced bananas, and diced delicious apples with pecan halves.
• Fresh cubed pineapple, chunked bananas, and halved strawberries.
• Chilled cantaloupe, honeydew, and watermelon balls topped with a few fresh or frozen raspberries.
• Diced fresh pineapple, halves of strawberries, and honeydew melon balls in cantaloupe rings.
• Alternate slices of avocado and persimmon with sections of grapefruit; garnish with watercress and red or purple grapes.

Fruit Salad

In this post we focus on how to make fruit salad. As the name suggest this salad is suitable for both vegetarians and vegans.

Ingredients For Making Fruit Salad

• ¼ cup frozen orange juice concentrate, undiluted
• 1 tablespoon slivered almonds.
• 1 tablespoon honey.
• 1 medium apple, diced
• 1 medium pear, sliced.
• 1 medium banana, sliced
• ¼ cup crushed pineapple.
• ¼ cup chopped dates.
• ¼ cup chopped walnuts

How to Make Fruit Salad

• Whiz concentrated orange juice and almonds in blender; add honey and whiz.
• Pour over remaining ingredients in bowl; toss.
• Serve and enjoy.

Tomato Soup Recipe

In this post we tackle Tomato Soup Recipe. Tomato soup is very important in the prevention of colds and flu due to the constituents of the ingredients such as vitamin C. Vitamin C is very important in boosting our immune system. Tomato soup can also help in getting rid of toxins from the body as it is rich in antioxidants as well. This tomato recipe is suitable for vegans and vegetarians alike.

Ingredients Need in Making Tomato Soup

• 2 cups soy milk
• 4 cups canned tomatoes, or fresh tomatoes.
• 1½ teaspoons of onion powder
• ¾ teaspoon sea salt
  
• 1½ teaspoons honey.
• one third cup unbleached white flour
• ¼ teaspoon garlic powder.
  
• ¼ teaspoon basil
  
• ¼ teaspoon oregano

How to Make Tomato Soup

• Blend all ingredients except soy milk
• Add soy milk to tomato mixture in a saucepan.
• Lightly boil, stir often, until it is thick.

Peanut Butter Recipe

In this post we are going to learn about Peanut Butter recipe. This peanut butter is high in fiber, which the body needs for digestion and is also gluten free. This a suitable recipe for vegans and vegetarians alike.

Ingredients for Making Peanut Butter Recipe

• 1 cup peanuts
• ½ cup water.
  
• 2 tablespoons turbinado sugar
• ¼ teaspoon sea salt
• ¼ - ½ cup additional water

How to Make Peanut Butter

• Blend smooth, if possible, all but additional water.
• Add as much from the additional water as needed to turn the peanuts in the blades and make it smooth.
• Store in a refrigerator.

This peanut butter is excellent on toast, waffles, baked potatoes etc.

For those interested in video demonstrations below is a video on making peanut butter.

Rice Fruit Cups

In this post we will learn how to make rice fruit cups.

Ingredients.—Three  ounces  rice,  11  pints  milk,  butter,  1lb.  plums,  3  tablespoonfuls  water,  sugar  to taste.

Method.—Stew  the  plums,  adding  sugar  to taste.  Remove the  stones and  rub through a  sieve. To three-quarters of a  pound  of  pulp allow  three-eighths  of  an  ounce  of  powdered  gelatine  dissolved  in  half  a  gill  of  water.  Stir  this  into  the plum  puree  and  leave  to  set.  Arrange  rice  (already  cooked  in  the milk,  with  butter  and  sugar to  taste  added)  in  individual  glasses,  heap  the plum  mixture  in  the  centre,  garnish  with  a  few blanched  almonds,  and  serve  with  custard  or cream.

Raisin Rice Pudding

We now continue our learning on the preparation of vegan and vegetarian dishes. In this post we will learn how to make Raisin-Rice Pudding. This is a lacto ovo vegetarian dish as it includes milk but vegans can substitute cow milk with soy milk.

The ingredients to make raisin rice pudding are as follows:-

• 2 cups cooked brown rice.
• 2 cups low-fat milk
• 1 teaspoon vanilla
• two third cup raisins
• one third cup chopped dates
• one quarter teaspoon salt

How to Make Raisin Rice Pudding

• Combine all the ingredients 
• Put into a baking dish and bake uncovered at 350 degrees fareinheit about 45 minutes; 
• Cover and let stand 10 minutes.
• or steam in double boiler about an hour.

Serve warm and chilled.

Variations

• Add ¼  cup coconut (or use in place of the dates). 
• Add ¼  cup pine nuts.
• Addition of ⅛ teaspoon anise flavoring and 1 teaspoon ground coriander or 1 teaspoon  ground cardamon gives a distinctive flavor.
• Mashed, ripe banana folded in just before serving adds creaminess and sweetness.
• Cooked millet can replace rice. 

Korean Tofu Stew

In this video demonstration Kyong Weathersby and her husband show how to make Korean Tofu Stew Recipe. This recipe is purely vegan  and gluten free. The recipe avoids any ingredients that may harm the body. For those interested in more vegan recipes I recommend that you visit Kyong Weathersby site www.kyongcw.com

pineapple tart recipe

Continuing our lessons on cooking vegetarian and vegan recipes we now want to learn the pineapple tart recipe.In order to prepare a pineapple tart you need the following ingredients:-

• four cups crushed pineapple, undrained
• two third cup flour
• two teaspoons grated lemon rind.
• 2 teaspoons honey.

How to Make a Pineapple Tart 

• Stir pineapple and flour together.
• Simmer, stirring until thickened 
• Remove from heat; cool slightly and add grated lemon rind and honey.

An Alternate Method: To make turn overs, cut unbaked rolled-out dough into 4 inch squares or circles. Put filling on one half; moisten edges and fold into triangles. Press edges together with tines of a fork. Prick tops. Bake at 375 degrees Fahrenheit about 15 minutes or until delicately browned. These are nice for picnics and lunches.

Variations: 

• For sweeter filling soak prunes in apple juice instead of water.
• Use other fillings, such as date butter or Apricot Butter, cooked of fresh fruit covered with a glaze.
• Use dates or figs instead of prunes.
• Instead of whipped topping, sprinkle tops with sunflower seeds.

Tasty rice recipes

Tasty Rice recipes

Too  many  think  only  of  rice  as  the  staple  food of  the  Orient  and  neglect  to  give  it  its  due  place on  our English tables.  If unpolished  rice is  used, it  is  a  most  valuable  culinary  ingredient  and many  attractive  and  healthful  dishes  may  be  prepared with  it.  Here  are  a  few :

Rice  Cutlets

Ingredients.—Boiled  rice,  eggs,  milk,  salt,  bread-crumbs.

Method.—Put  boiled  rice  into  a  flat  baking-dish  and  pour  over  it  a  custard  made  by  beating-one  egg  with  a  cupful  of  milk  and  salt  to  taste. Bake  until  it  sets.  It  must  be  quite  firm  when cold.  Cut  into  slices,  dip  in  egg,  roll  in  bread-crumbs,  and  fry in  boiling  fat  until  golden brown.

By  Margery

Welsh  Rice

Ingredients.—Boiled  rice,  finely-chopped  tomatoes, salt,  butter,  cooked  green  peas.

Method.—Butter a  baking-dish  and  put  a  layer of  rice  one inch thick in  the  bottom,  spread  tomatoes  over  this  and  season  with  salt.  Dot  with butter,  place  another  layer  of  rice  over  this  and spread  with  peas.  Continue  thus  alternately  until the  dish  is  full,  finishing  with  a  layer  of  rice  on top.  Pour  two  tablespoonfuls  of  melted  butter over  all,  cover the  dish,  and  cook  in  a  slow  oven for  twenty  minutes.  Uncover  for  a  few  minutes just  before  removing  from  the  oven  so  that  the top  may  be  nicely browned.

Savoury  Rice  Eggs

Ingredients.—Six  hard-boiled  eggs,  1  tablespoonful cooked  rice,  1  teaspoonful  parsley,  1  teaspoonful  butter, pinch  of  herbs,  bread-crumbs.

Method.—Cut the  egg-;  in  half lengthwise.  Remove  the yolks  and  run  through  a  sieve.  Add  to yolks  the  cold  cooked  rice,  parsley,  butter,  herbs, and  salt  to  taste.  Fill  the  whites  with  the  mixture,  put together,  roll  in  flour,  dip  in  beaten  egg, roll in  bread-crumbs,  and  fry in  boiling  fat.  Serve very  hot  garnished  with  parsley.

Savoury  Rice  Cups

Ingredients.—Cooked  rice,  parsley,  grated  cheese,  1 teacupful  milk,  2  eggs,  tomato  sauce.

Method.—Cook  the  required  quantity  of  rice until  tender.  Butter  well  small  mugs  or  cups  and sprinkle  with  very  finely  chopped  parsley.  Mix grated  cheese  to  taste  with  the  rice,  add  salt to  taste.  Bring  a  teacupful  of  milk  to  boiling point  and  pour  it  over  the  beaten  yolks  of  two eggs.  Fill  up  the  moulds  with  the  rice  and  pour custard  on  top.  Steam  gently  for twenty minutes.

Rice  Salad

Ingredients.—Two  cupfuls  cold  boiled  rice,  2  hard-boiled  eggs  chopped,  salad  dressing,  lettuce leaves,  sliced beetroot.

Method.—Mix  rice  with  the  eggs  and  salad dressing.  Arrange in  heaps  on  crisp lettuce leaves

and  garnish with  sliced  egg  and  beetroot.

Lemon  Rice

Ingredients.—Two  ounces  rice,  1  pint  milk.  2  eggs, sugar  to  taste,  juice  and  rind  of  1  lemon,  a  little  jam.

Method.—Cook the  rice in  milk  with the  finely-grated  lemon-rind,  add  sugar  and  egg-yolks.  Put marmalade  jam  thinly  on  the  bottom  of  a  well-buttered  pie-dish,  pour  rice  over,  and  put  into  a moderate  oven  to  set  nicely.  Whisk  egg-whites to  a  stiff  froth  and  pile  on  top,  sprinkle  with castor  sugar,  and  return  to  a  cool  oven  to  brown.

Peanut Butter Puffs

In our first post on vegan and vegetarian recipes we learn how to make peanut butter puffs.  These are recipes that are suitable for vegans, vegetarians and all health conscious people. The intention is to produce  16 small filled buns. This recipe contains 135 calories, 4.5 grams protein and 5.4 grams fat. Before preparation make sure that you have a dough for 1 lb loaf of bread, ready to shape for baking. If using frozen bread, thaw according to instructions until pliable.

PEANUT BUTTER PUFF FILLING

• one third cup peanut butter
• 3 tablespoons honey
• 1½ teaspoons ground coriander
• one third cup slivered almonds, lightly toasted, or lightly toasted peanuts

How to Make Peanut Butter Puffs

• Cut dough for one loaf and divide dough into 2 equal portions. 
• Roll out and then cut each of these into 8 squares. 
• Put a rounded teaspoon of peanut butter puff filling in center of each piece.
• Gather edges of dough up around filling without stretching. Pinch to seal.
• Place buns, pinched side down, 1inch apart on cookie sheet coated with vegetable shortening or a vegetable release coating, cover.
• Let rinse in warm place until puffy (about 30 minutes).
• Bake at 350° F.until light brown (30 minutes).
• Cool on rack; cover or wrap; refrigerate or freeze.
• Reheat, uncovered, at 350° F. until warmed through (about 20 minutes if chilled; 30 minutes if frozen). Serve warm.