Vegetarian Cookbooks by Chef Carlyn Yarbrough...Available Now!

FooddChemistry Workbook Text Book...helps you to understand the Chemistry make up of foods in relationship with our bodies! Teaches about Right and Wrong Combinations of Foods! It's a must!!!

The Staff Of Life Vegetarian Gourmet Cookbook consist of photo pictured recipes of Vegetarian Dishes served at the Staff Of Life Restaurant! This book comes in notebook form and also has additional inserts of recipes called Packets that can be later ordered! There are 6 available packets which can be purchased at a later time after receiving your Gourmet Cookbook!

This is a great Cookbook for those who are wanting simple recipes in Vegetarian Cooking! Hundreds of recipes as well has Nutritional Information to help you to understand the importance of eating healthy! Lots of Bread Recipes, Dips and Spreads and even some Raw Dishes! Available Now!!

For information on how to purchase these books and others that are available go to: www.bibleschoolofhealth.com Click on MM Publishing!

Vegetarian Recipes Tested from Kara's Kitchen

Dinner Rolls

1 russet (baking) potato (1/2 lb.),

peeled and cut into 1-inch pieces
½ stick soy butter, divided
1cup soymilk
1 teaspoon sea salt
2 tablespoon fructose
1 (1/4-oz) package active dry yeast
2 2/3 cups bread flour

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.

Meanwhile, melt 2½ tablespoons butter

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons fructose, and 2 tablespoons melted butter (mixture will be lumpy).

Cool ½ cup cooking liquid to warm (105 to 115oF). Stir in yeast and let stand until foamy, about 5 minutes. (if mixture doesn’t foam, start over with new yeast and remaining cooking liquid.)

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.

Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than ½ inch apart) in a buttered 13-by 9-by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1½ hours.

Preheat oven to 375oF with rack in middle.

Melt remaining 1 ½ tablespoons butter.

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.

Cooks’ Note: Rolls are best the day they’re baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350oF oven, 5 to 10 minutes.

Vegetarian Recipes Tested from Kara's Kitchen

MUSHROOM LASAGNA WITH
CREAMY MUSHROOM RAGU

This rich-tasting sauce is quite low in fat. Browning flour in a dry skillet is the classic way to prepare the roux base-be sure to us a heavy pan and stir constantly to prevent scorching.

Ingredients:

½ cup bread flour
3 whole cloves
3 large shallots peeled or one medium onion cut in thirds
1 tablespoon vegetable oil
1 lb. mixed mushrooms, such as shiitake, portabella and chanterelle, sliced
1 quart (4 cups) soy milk
1 small bay leaf
Pinch of ground nutmeg (optional)
1 pkg. Lasagna (sesame is used here)

In a heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes. Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes. Set aside to cool completely.

Meanwhile, stick cloves in one shallot or onion and set aside.(optional) Thinly slice remaining onion or shallot. In heavy large skillet, heat oil over high heat. Add sliced shallots or onions and cook, stirring, until golden brown, about 3 minutes. Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3-4 minutes. Remove from heat and set aside.

Gradually whisk in ¾ cup soymilk to cooled flour in saucepan until no lumps remain. Add salt to taste, whole shallot with cloves, bay leaf and nutmeg. Place over medium high heat and bring to a boil, whisking constantly. Boil until thickened, whisking about 15 minutes.

Reduce heat to low and simmer, whisking occasionally, until flavors have blended. About 15 minutes. Discard whole shallots and bay leaves. Stir mushroom mixture into milk mixture.

Pour a little mixture in dish for lasagna. Lay your lasagna sheets, top with mushroom Ragu, cheese, repeating until finish. Sprinkle with soy cheese and place in oven for 20 minutes or until warmed through and cheese has melted.

Vegetarian Recipes Tested from Kara's Kitchen

Caesar Salad with

Homemade Croutons

and Balsamic Dressing

Makes 6 servings. Prep. Time 20min.



½ cup olive oil, divided
3 large garlic cloves, crushed, divided

½ teaspoon coarse kosher sea salt

Bread, cut into cubes

1/3 cup soy parmesan cheese

¼ cup Braggs soy sauce or to taste

¼ cup soy mayonnaise

1 ½ tablespoons fresh lemon juice

1 ½ tablespoons balsamic vinegar

½ tablespoon Dijon mustard

1 very large head of romaine lettuce, torn into bite-size pieces

1 tablespoon capers

Preheat oven to 350 o. Whisk ¼ cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely.

Combine cheese, mayonnaise, capers, vinegar, lemon juice, mustard, ¼ Braggs soy sauce, remaining ¼ cup oil, and one garlic clove in blender; puree until smooth. Season dressing to taste with salt and cayenne pepper.

Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.

Note: Homemade mustard can be made by using soy mayonnaise and adding a pinch of turmeric at a time until taste and color of mustard!