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!

Vegetarian Recipes Tested from Kara's Kitchen

Carob Coconut Banana Split


The all-American classic gets a fabulous tropical makeover with Carob inplace of chocolate!

2 cups carob chips
2 tablespoons soy butter
¼ cup canned sweetened cream of coconut (such as Coco Lopez) (optional)
2 tablespoons rum extract
2 teaspoons curry powder
1 teaspoon finely grated lime peel

4 bananas, peeled, halved lengthwise
Vanilla soy ice cream or (soy homemade)
1 cup 1/3 – to ½ inch cubes peeled cored pineapple
coconut flakes, toasted

Stir carob chips and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.

Arrange 2 banana halves in long shallow dish. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whip cream if desired, and toasted coconut.

Vegetarian Recipes Tested from Kara's Kitchen

RAISIN POACHED PEARS


Ingredients:

1/3 cup plus 1 tablespoon of rum extract

1½ lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges

½ cup plus 1 tablespoon water

1/3 cup raisins

2 tablespoons fructose

½ tablespoon soy margarine

Combine 1/3 cup rum extract with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally.

Reduce heat and simmer, covered, until pears are just tender, about 10 minutes.

Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.

Stir in remaining tablespoon rum extract and serve warm or at room
temperature. Excellent over homemade soy ice cream!

Carrots, Eggs & Coffee

A carrot, an egg, and a cup of coffee... You will never look at a cup of coffee the same way again.

A young woman went to her mother and told her about her life and how things were so hard for her. She did not know how she was going to make it and wanted to give up. She was tired of fighting and struggling. It seemed as one problem was solved, a new one arose.

Her mother took her to the kitchen. She filled three pots with water and placed each on a high fire. Soon the pots came to boil. In the first she placed carrots, in the second she placed eggs, and in the last she placed ground coffee beans. She let them sit and boil; without saying a word.In about twenty minutes she turned off the burners. She fished the carrots out and placed them in a bowl. She pulled the eggs out and placed them in a bowl. Then she ladled the coffee out and placed it in a bowl. Turning to her daughter, she asked, ' Tell me what you see.''Carrots, eggs, and coffee,' she replied. Her mother brought her closer and asked her to feel the carrots. She did and noted that they were soft. The mother then asked the daughter to take an egg and break it. After pulling off the shell, she observed the hard-boiled egg. Finally, the mother asked the daughter to sip the coffee. The daughter smiled as she tasted its rich aroma. The daughter then asked, 'What does it mean, mother?'

Her mother explained that! each of these objects had faced the same adversity: boiling water. Each reacted differently. The carrot went in strong, hard, and unrelenting. However, after being subjected to the boiling water, it softened and became weak.

The egg had been fragile. Its thin outer shell had protected its liquid interior, but after sitting through the boiling water, its inside became hardened.

The ground coffee beans were unique, however. After they were in the boiling water, they had changed the water.'

Which are you?' she asked her daughter. 'When adversity knocks on your door, how do you respond? Are you a carrot, an egg or a coffee bean?

Think of this: Which am I? Am I the carrot that seems strong, but with pain and adversity do I wilt and become soft and lose my strength?

Am I the egg that starts with a malleable heart, but changes with the heat? Did I have a fluid spirit, but after a death, a breakup, a financial hardship or some other trial, have I become hardened and stiff ? Does my shell look the same, but on the inside am I bitter and tough with a stiff spirit and hardened heart?

Or, am I like the coffee bean? The bean actually changes the hot water, the very circumstance that brings the pain. When the water gets hot, it releases the fragrance and flavor.

If you are like the bean, when things are at their worst, you get better and change the situation around you. When the hour is the darkest and trials are their greatest do you elevate yourself to another level?

How do you handle adversity? Are you a carrot, an egg or a coffee bean?

May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human and enough hope to make you happy.

The happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their way.

The brightest future will always be based on a forgotten past; you can't go forward in life until you let go of your past failures and heartaches. When you were born, you were crying and everyone around you was smiling.

Live your life so at the end, you're the one who is smiling and everyone around you is crying. You might want to send this message to those people who mean something to you (I JUST DID); to those who have touched your life in one way or another; to those who make you smile when you really need it; to those who make you see the brighter side of things when you are really down; to those whose friendship you appreciate; to those who are so meaningful in your life.
If you don't send it, you will just miss out on the opportunity to brighten someone's day with this message! May we all be COFFEE!!!!!!!