Full Day of Meals! Vegetarian Rosicrucian from the 60's! And It Was Great!!
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- Опубликовано: 17 окт 2024
- A full day of meals from the Rosicrucian's New Age Vegetarian Cookbook really surprised us as to how great it was! Here is the incredibly long list of recipes if you want to try a whole day yourself!
Breakfast:
(Berries and Cream)
Assorted Berries
Cream
Mixed Nuts
Pour cream over berries and sprinkle with nuts
(Peanut Butter Muffins)
2 c Flour
4 tsp Baking Powder
1 tsp Vegetable Salt
1/4 c Brown Sugar
1 Egg, beaten
1 c Milk
1/4 c Peanut Butter
2 T melted Butter
Mix together dry ingredients. Work in peanut butter with your fingers. Combine egg and milk. Add to dry ingredients. Mix well and add melted butter. Mix again. Spoon into greased muffin tin and bake for about 20 minutes at 425 degrees.
Lunch
(Egg Sandwich)
Hard Boiled Eggs
Roasted Almonds, chopped
Chives, chopped
Mustard
Mayonnaise
Mix all together according to taste and how much is needed.
(Avocado Daisy)
2 Avocados, sliced
Mint Leaves
4 Naval Oranges or Tomatoes, sectioned or sliced
Lettuce Leaves
Arrange avocados and oranges alternately on a bed of lettuce. Sprinkle with mint. Serve with Avocado Dressing.
(Avocado Dressing)
1 Avocado
1/2 c Honey
1 Lemon
1/2 c Water or Pineapple Juice
Mix all together in a blender until smooth.
(Cucumber Cocktail)
2 c Pineapple Juice
2 c chopped unpeeled Cucumber
Blend until smooth. Chill before serving.
Dinner
(Lentil Cutlets)
2 c Lentils
1 c Brown Rice, boiled
1 T Butter
1 tsp Vegetable Salt
1 tsp Onion Juice-- I used onion powder
1 T Parsley, chopped
1 Egg, beaten
1 T Milk
Bread Crumbs
1/4 tsp Nutmeg
Cover lentils with water and bring to a boil. Boil for 2 minutes. Turn off heat and let stand for 1 hour. Drain. Add lentils and rice to food processor and blend until mashed. Add butter, seasoning and parsley, mixing well. Allow to cool. Form into oblong shapes about 1" thick. Dip in combined egg and milk then bread crumbs. Fry until browned on all sides. Serve with Tomato Sauce.
(Tomato Sauce)
2 c Tomato Pulp and Juice
1 small Onion, chopped
1 clove Garlic, minced
2 T Flour
Vegetable Salt
2 T Butter
1 tsp Savory
Melt butter in pot. Add flour and savory. Simmer until thickened. Add other ingredients and cook about 5 minutes. Season with vegetable salt to taste.
(Minted Carrots)
12 Young Carrots
1 T Brown Sugar
1/4 c Butter
1/2 tsp Vegetable Salt
2 T Mint Leaves, chopped
Put carrots in skillet with a bit of water to steam. Add butter. Cover and steam over low heat until tender. Add sugar. Season. Sprinkle with mint leaves to serve.
Dessert
(Ginger Cookies)
4 c Flour
1 c Brown Sugar
2 tsp Baking Powder
1/2 tsp Vegetable Salt
2 tsp Baking Soda
1 c Vegetable Shortening
1 Egg, beaten
1 c Sour Cream
1 c Molasses
1 tsp Cloves
2 tsp Ginger
1 tsp Cinnamon
Melt shortening. Allow to cool a bit before adding molasses, sugar, egg and sour cream. Mix spices, salt, powder and soda in half of flour. Mix in molasses and beat well. Add remaining flour. Cover and let stand for 1 hour. Drop by spoonfulls onto greased cookie sheets. Sprinkle with sugar and bake at 350 degrees for about 10 minutes.
Cookbook used:
New Age Vegetarian Cookbook by The Rosicrucian Fellowship 1968--- I have the 1979 edition
I like these healthy church cookbooks!
It's such a cute and interesting little cookbook!
Another great video! I love these vegetarian videos, it opens up a lot of possibilities with common vegetables that you might not think of immediately.
Thank you so much!! And I just love these vegetarian cookbooks too. This one especially is now a favorite!
I love vegetarian recipes that really taste good. Alot of vegetarian chefs really know how to put the right combination of vegetables together. Several years ago, there was a vegetarian/vegan restaurant in our town. People were pretty excited about it. Unfortunately, the "cook "did not know what she was doing. The food was awful. I hope people that really wanted to try vegetarian food didn't think this was how the food really tasted. Believe me, it was that bad. The restaurant didn't last long at all. I'm glad there are cookbooks, like the one you reviewed, still out there. There're also some wonderful new ones. Really enjoyed today's video. Love the variety of cookbooks you are willing to try. 😁
Oh no!! I've been to some pretty bad restaurants myself! I'm glad I have so many cookbooks so a bad restaurant experience doesn't turn me away from any one food!! Hopefully, something better will come your way and I too am really glad these cookbooks can still be found because they really are gems!
Ooooo these recipes are neat! I want to try the vegetable salt now. I was shocked that it was ok in the muffins and cookies!!
They're so good!! And I also can't believe how good everything turned out with that vegetable salt! Yesterday, I used it to roast some potatoes with in the oven and it quickly became a favorite!
Hello Leta,
Happy 4th!!!
I would love to know all your favorite substitutions for dairy like mayonnaise and butter as well as your favorite flour subs. We are moving into a healthier way of eating and really appreciate the changes you have made personally as well as the recipes you share.
Thanks for considering this request.
Cordially, connie
Hi, Connie, I hope you had a wonderful 4th! So far, I've really enjoyed the King Arthur Measure for Measure Gluten Free Flour. I bought some Bob's Red Mill Gluten Free and when I try that I'll let you know how it went! The King Arthur has given really good results so it may be hard to beat!
I've also been using Country Crock's Plant Butter. I've tried some other brands but I think this bakes the best. If you want to just spread it on toast, etc the taste is still not really like butter but I got spoiled with the awesome Amish butter I was getting here. Nothing really comes close to the taste of fresh farm butter!
The "mayonnaise" I have used is called Veganaise. I've used it for years with good results in everything. The taste is very good and I haven't noticed any real difference between it and real mayonnaise in recipes.
Hope this helps!