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Ve g e t a r i a nR e c i p e s Self-Realization Fellowship©
ESTEVER CHEESE NUT LOAF (with mushroom
avy)........................................................................................................
DIANUTLETS...........................................................................................................................................................................
USHROOM AND ONION
RAVY............................................................................................................................................
ENTILS, NUTS AND CHEESE
ATTIES...................................................................................................................................
OCK-SAUSAGE
ATTIES..........................................................................................................................................................
UT
ATTIES.................................................................................................................................................................................
ROCCOLI
URGERS.....................................................................................................................................................................
USHROOM-NUT
URGERS.......................................................................................................................................................
USHROOM
URGERS,................................................................................................................................................................
OYBEAN
URGERS......................................................................................................................................................................
GGPLANT WITH
HEESE...........................................................................................................................................................
GGPLANT
ASSEROLE...............................................................................................................................................................
GGPLANT
ASAGNA..................................................................................................................................................................
GGPLANT
ZZA..........................................................................................................................................................................
USHROOM-NUT
ASSEROLE..................................................................................................................................................
UCCHINI
ASSEROLE.................................................................................................................................................................
UCCHINI CHEESE
ASSEROLE.................................................................................................................................................
ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
UCCHINI
AKE.............................................................................................................................................................................
UCCHINI
ALLOP......................................................................................................................................................................
GG FOO
UNG................................................................................................................................................................................
ELERY AU GRATIN WITH
SCUITS......................................................................................................................................
NKS AND
CE.............................................................................................................................................................................
PPLE-NUT
URRY........................................................................................................................................................................
OCK-CHICKEN
URRY..............................................................................................................................................................
OCK-CHICKEN
AREBIT..........................................................................................................................................................
OTTAGE CHEESE
OUFFLE.......................................................................................................................................................
OGURT
NCHILADAS...............................................................................................................................................................
OUR CREAM ENCHILADAS............................................................................................................................................
AMALE PIE.........................................................................................................................................................................
EXICAN GARBANZO BEANS.........................................................................................................................................
OTTAGE CHEESE
UICHE.......................................................................................................................................................
EGETABLE POT
OURRI...........................................................................................................................................................
AKED VEGETARIAN BEANS..........................................................................................................................................
OTATOES STROGANOFF.................................................................................................................................................
GGS
OYALE................................................................................................................................................................................ELEN’S EGG
SH.......................................................................................................................................................................
ONDUE................................................................................................................................................................................
EGETABLE
P............................................................................................................................................................................
OUR CREAM SUBSTITUTE..............................................................................................................................................
IR-FRY VEGETABLES WITH TOFU (BEAN CURD)...................................................................................................
OFU-VEGETABLE SALAD...............................................................................................................................................
OFU WITH FRUIT..............................................................................................................................................................
LLIED TOFU SALAD.......................................................................................................................................................
THER TOFUUGGESTIONS.....................................................................................................................................................
AIN DISH CURRIED SPINACH SALAD.........................................................................................................................
ABBAGE SALAD...............................................................................................................................................................
DNEY BEAN SALAD.......................................................................................................................................................
EET
ALAD..................................................................................................................................................................................
EET SALAD
............................................................................................................................................................................
OY
ALAD...................................................................................................................................................................................
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
INESTRONE.......................................................................................................................................................................
OTATO SOUP SUPREME..................................................................................................................................................
HEESE SOUP WITH VEGA LINKS..................................................................................................................................
EARTY BEAN SOUP.........................................................................................................................................................
EXICAN
OUP............................................................................................................................................................................
PEN-FACED SANDWICH.................................................................................................................................................
YE BREAD
NACK.....................................................................................................................................................................
ANANA NUT MUFFINS....................................................................................................................................................
OTTAGE CHEESE MUFFINS............................................................................................................................................
SAME
REPES...........................................................................................................................................................................
OTTAGE PANCAKES........................................................................................................................................................
RAPPLE.............................................................................................................................................................................
NCOOKED CEREAL CRUNCH........................................................................................................................................
ALWA..................................................................................................................................................................................
OTTAGE CUSTARD..........................................................................................................................................................
ANUT
OOKIES........................................................................................................................................................................
AROB CHEWYS.................................................................................................................................................................
AROB NUT
AKE.......................................................................................................................................................................
AROB
ANDY.............................................................................................................................................................................
Z CAROB
ANDY......................................................................................................................................................................
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
ESTEVER CHEESE NUT LOAF (with mushroom gravy)
eggs, beaten
oz. cheddar cheese (3 c.)grated
2 c. rolled oats
onion, chopped fine
asoning to taste (1/4-1/2 t. salt)
ushroom gravy (below)
c. fresh mushrooms, chopped fine
1/2 c. walnuts, chopped fine
5 c. cooked brown rice
ix all ingredients together except mushroom gravy. Place in greased loaf pan. Bake in moderate oven (3500)
minutes. Remove from oven and let stand 10 minutes. Loosen edges and turn onto serving plate. Cut into s
d serve with mushroom gravy. Makes approximately 8 servings.
USHROOM GRAVY: Brown 1 1/2 c. fresh chopped mushrooms in 3 T. margarine. Add 3 T. flour and blenowly add 2 c. milk, 1/4 t. salt and dash of nutmeg. Cook until thick.
NDIAN CUTLETS
c. walnuts, coarsely ground or chopped
c. cottage cheese
2 c. onions, minced
eggs, beaten
c. dried bread crumbs (fine)
1 t. salt. sage
T. flour
5-3 c. mushroom gravy (can use 2 cans mushroom gravy)
ix all ingredients together except mushroom gravy. Drop mixture from spoon into oiled skillet, forming patt
ook slowly over medium-low heat, browning on both sides. Place in casserole dish and add mushroom gravy
ee below). Cover dish and bake in oven at 300 F for 30 minutes. Makes 11 patties.
MUSHROOM AND ONION GRAVY
T. oil or margarine
T. flour
T. onion, chopped
lt and pepper
5 c. fresh or canned mushrooms, finely chopped
c. milk
tchen Bouquet, opt.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
uté onions and mushrooms in oil. Slowly add flour and seasoning. Gradually stir in milk. Add Kitchen Bou
desired.
ENTILS, NUTS AND CHEESE PATTIES
c. nuts, ground (walnuts, etc.)c. onions, chopped
c. sunflower seeds, ground
c. cottage cheese
c. cooked rice
c. cooked lentils, drained
2 t. sea salt
ix all ingredients together and form into patties. Fry in a little oil; top with cheese. Makes approximately 10
tties. Can also be made into a loaf.
MOCK-SAUSAGE PATTIES
c. cooked millet
eggs
T. oil
T. wheat germ
4 c. hulled sesame seeds, ground or other nuts
ook millet uncovered using about 1 1/2 c. water and 1/2 c. plus 1 T. of uncooked millet. Bring to a boil and c
r 5 minutes. Cover with lid and turn off heat. Let stand without removing lid for about 20-25 minutes. Cool.
hen add the rest of ingredients. Form into patties and brown in oiled skillet. Makes about 8 cakes. Good serv
th fried apples or honey.
UT PATTIES
c. oatmeal, cooked thickly and cooled
T. flour
T. sesame seeds
T. oil
c. walnuts, ground
T. onion, chopped fine
. sage
4 c. bread crumbs
lt to taste
eggs, slightly beaten
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
ute onion in oil until soft, add to oatmeal, mix well. Stir in balance of ingredients. Put a little margarine in
illet. Drop mixture from spoon, forming patties. Sauté slowly. Brown on both sides. Serves 4. Good served
wed or fried apples.
ROCCOLI BURGERS
eggs
3 c. broccoli, chopped fine
mushrooms, sliced thin
T. wheat germ
T. brewer's yeast
lt & pepper to taste
T. ground nuts (cashews, almonds, Brazil or sunflower seeds)
T. onion, chopped (scallion or Spanish)
our to thicken, if necessary
at eggs, add all other ingredients except flour, and mix. Add flour, if necessary, to get proper consistency. F
butter or oil. Makes 4 patties.
MUSHROOM-NUT BURGERS
2 eggs
3 c. ground nuts (almonds cashews, sunflower seeds, or Brazil nuts)
mushrooms, minced
lt & pepper to taste
T. wheat germ
T. brewer's yeast
T. onion, chopped (scallion or Spanish)
our to thicken, if necessary
at eggs, add all other ingredients except flour and mix. Add flour, if necessary, to get proper consistency. F
tter or oil. makes 4 patties.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
MUSHROOM BURGERS,
c. grated mushrooms
eggs, beaten
c. grated cheddar cheese
2 c. cottage cheese
2 T. green pepper, grated
green onions, chopped
2 c. sesame seeds (opt.)
c. wheat germ
. salt
. Spike (seasoned salt)
4 t. cumin
2 t. oregano
2 t. chili powder (opt.)
ix all ingredients together and form into patties. Roll in sesame seed, if desired. Sauté over low heat inargarine until brown on both sides.
OYBEAN BURGERS
3 green pepper, chopped fine
cloves garlic, minced
small onion, chopped
T. parsley, choppedgreen chili pepper, chopped (or 1 sm. can Ortega brand green chili peppers), opt.
T. oil or margarine
3 c. garbanzo beans
3 c. soybeans
T. (heaping) wheat germ
egg
4 t. salt
4 t. each cumin, turmeric, basil & marjoram
ook together garbanzo beans and soybeans until tender. and add to the first 5 ingredients which have been
uteed in the oil or margarine. To this add remainder of ingredients. Mix and make into patties. Brown in hot
both sides. Good served with yogurt and sprouts, or put on a hamburger bun and add a slice of cheese. Mak
tties.
GGPLANT WITH CHEESE
unpeeled eggplant, sliced thin
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
T. margarine
edium sharp cheddar cheese
egg
T. milk
ake a batter of egg and milk. Heat margarine in heavy skillet, add eggplant which has been dipped in batter.
hen eggplant is browned on both sides, salt to taste and add 1 slice cheese to each slice of eggplant. Cover a
ok for a minute or two until cheese is melted.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
GGPLANT CASSEROLE
1g. eggplant, peeled & cubed
1/2 c. whole wheat bread crumb
T. dried minced onion
4 t. garlic salt
. sage
eggs, well beaten
1/2 c. cheddar cheese, grated
c. milk
T. wheat germ
ook eggplant in salted water until tender. Drain and mix well with balance of ingredients. Pour into greased
2 2 quart casserole and dot with margarine. Bake at 350' for 45 minutes. Serves 4-5.
GGPLANT LASAGNA
1g. eggplant, peeled, sliced and steamed until tender
T. olive oil
cloves garlic, minced
ibs celery, minced
sprigs minced parsley
sliced mushrooms
lt to taste
c. tomato sauce
eggs, beaten
1/4 c. cottage cheese
3 pkg. grated jack cheese (1 1/2 cups)
2 c. grated Parmesan cheese
. each sweet basil and oregano
uté vegetables in oil. Add spices and tomato sauce. Simmer on low heat for 1/2 hour. Layer sauce, vegetabl
d cheese mixture (combine cheeses and eggs) in baking dish (end layering with cheese mixture). Bake
covered in 8 x 8-inch baking dish at 325 degrees F for 1 - 1 1/4 hours.
GGPLANT PIZZA
eggplant
can Contadina Pizza Sauce
ck cheese) grated
ce and peel eggplant. Oil both sides of eggplant and place in pan under broiler; brown lightly on both sides
ur pizza sauce over eggplant slices and sprinkle jack cheese over all. Bake at 375 degrees F until lightly
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
owned.
MUSHROOM-NUT CASSEROLE
2 lb. mushrooms, quartered
green pepper, chopped
medium onion, chopped
4 c. raisins
egg
4 c. sesame seeds
c. herb seasoned stuffing mix
2 c. jack cheese
2 c. longhorn cheese
2 c. nuts (pecans or almonds)
ix the above ingredients together and put in a casserole. Bake 30 minutes at 375 degrees. Pour sauce over
ecipe follows) and bake 30 minutes more.
AUCE:
vegetable bouillon cube
2 c. hot water
T. lemon juice
T. natural or raw sugar
ix together and add to above. Serves 4.
UCCHINI CASSEROLE
c. cooked zucchini (preferably steamed)
c. thick white sauce (see below)
oz. grated sharp cheddar cheese
alt to tasteash of nutmeg
1 t. onion powder, opt.
ash of ground pepper, opt.
w drops Worcestershire sauce, opt.
c. whole wheat bread crumbs
2 c. grated Parmesan cheese
HITE SAUCE: In heavy pan melt 3 oz. butter or soft margarine. Add and stir until blended: 1/2 c. whole wh
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
ur. Add gradually while stirring continuously: 2 c. whole milk.
ook sauce slowly over low fire until thickened. Add grated cheese, salt, nutmeg, and, if desired, onion powd
pper and Worcestershire sauce. Place zucchini in shallow baking dish, spread sauce over it. Top with bread
umbs and Parmesan cheese. Bake at 3500 for about 1/2 hour or until well heated and slightly browned.
UCCHINI CHEESE CASSEROLE
b. zucchini, sliced
T. oil
4 c. onion, chopped
1/2 c. brown rice, cooked and seasoned
c. dry cottage cheese
can cream of mushroom soup
4 c. water
ck cheese, shredded
lt and pepper to taste
rboil zucchini in salted water. Drain well. Sauté onion in oil until limp. Toss zucchini, onion, rice and cottag
eese together. Moisten with the mushroom soup which has been thinned with the water. Check seasoning; a
ore if necessary. Place in buttered casserole, top with jack cheese. Bake at 350* for 30 minutes. Serves 6.
he rains of God's mercy cannot gather on mountaintops of pride, but flow easily into valleys of humbleness
UCCHINI BAKE
med. zucchini, sliced
onion, chopped
T. margarine
omato, chopped
2 t. poultry seasoning
2 c. bread crumbs (whole wheat). salt
ash of pepper
1/4 c. sharp cheese, shredded
rboil zucchini for 5 min. in salted water. Saute onion in margarine until golden. Combine all ingredients, sa
T. of bread crumbs and 1/4 c. cheese. Put in casserole and sprinkle reserved bread crumbs and cheese on top
ake at 3500 for 20 minutes.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
UCCHINI SCALLOP
b. zucchini
T. onion, chopped
2 green pepper, chopped
4 c. milk
2 c. mayonnaise
4 c. bread crumbsc. grated cheese
ttle Links, opt.
lt
ce squash and cook with onion and pepper in a little salted water. When tender, drain well and place in
sserole. Mix mayonnaise with milk; add 3/4 c. cheese and bread crumbs. Heat over low temperature until
eese is almost melted. Pour over squash, sprinkle with balance of cheese. If more protein is desired, place a
ttle Links on top. Bake at 350* until cheese is melted, about 15 or 20 minutes.
GG FOO YUNG
c. onion, chopped fine
c. bean sprouts
green pepper, chopped fine
c. mushrooms, chopped fine, opt.
T. oil
eggs
2 t. salt
at all together thoroughly. Drop large spoonfuls onto a hot oiled grill and saute slowly until light brown on
des. Serve with soy sauce. Makes about 6 cakes.
ELERY AU GRATIN WITH BISCUITS
bunch of celery
2 c. onion, chopped
c. raw carrots, diced
T. margarine
T. flour
1/2 c. milk (may use 1/2 c. vegetable water for part of milk)
c. grated cheese
T. pimento, chopped
2 c. slivered almonds
2 t. basil
lt and pepper
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
ube prepared buttermilk biscuits
hop celery into ½ inch slices, add onion and carrots. Boil 20-25 minutes in small amount of slightly salted w
ain. Make cream sauce of margarine, flour and milk. Add cheese. Stir in cooked vegetables, pimentos, basil
monds. Taste for seasoning. Turn into 2-quart casserole and top with biscuits. Sprinkle a little cheese over
scuits. Bake at 350* without lid for about 20 minutes are until biscuits are golden brown. Serves 5.
INKS AND RICE
onion, chopped
sm. green pepper, cut in pieces
T. oil
1/2 c. brown rice
can Loma Linda Little Links (cut in ½-inch pieces)
T. chicken-style seasoning
omatoes, cut in pieces
c. water. turmeric
. salt
T. oregano
uté onions and pepper until onions are limp but not brown. Add rice, stir and fry for 5 minutes. Add remain
ingredients. Bring to a boil, cover and turn to a very low heat. Cook for 60-65 minutes or until liquid has
most disappeared. Serves 6-8.
The diamond and the charcoal lying side by side equally receive theun's rays; but until the charcoal becomes a diamond, white and clear, i
annot reflect the sunlight."
Paramahansa Yogananda
PPLE-NUT CURRY
4 c. margarine
stalk celery, thinly sliced
apples, peeled and diced
2 c. onion) chopped fineT. curry powder
4 t. salt
T. flour
1/2 c. chicken broth made with 2 cubes chicken-flavored bouillon
4 c. sunflower seeds
2 c. slivered or whole almonds
T. lemon juice
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
elt margarine in skillet. Add celery, apples and onions and sauté until soft. Add curry, salt, and 2 T. flour. St
ell. Add chicken broth. Cook and stir until thickened. Cover and let simmer for 25 minutes. Add lemon juice
nflower seeds and almonds. Heat thoroughly and serve over rice. Serves 4.
MOCK-CHICKEN CURRY
7 T. oilT. curry powder
. turmeric
5 cloves garlic
arge onions, chopped
can Worthington's cubed chicken, incl. juice
can green pea soup, plus 3/4 can water
can green beans, drained
T. vinegar
eat and stir first three ingredients until pungent, then add garlic and onions. Cook until onions are limp; add
icken, pea soup with water, beans and vinegar. Bring to boil then simmer for 20 minutes, stirring frequently
his to be served over rice; sprinkle with peanuts, coconut, and sliced bananas. Serve with chutney. Sliced
matoes, relishes, and a green salad round out the meal.
MOCK-CHICKEN RAREBIT
T. margarine or oil
T. flourcan or 1 c. Worthington's Soyameat diced, chicken style
c. milk
c. grated sharp cheddar cheese
hard-boiled eggs, sliced
elt margarine. Stir in flour and add milk.When thick add cheese. Melt. Add Soyameat and eggs. Serve on to
rves 4.
OTTAGE CHEESE SOUFFLE
T. oil
T. finely chopped onion
T. flour
2 t. salt
c. milk
1/4 c. cottage cheese
eggs, separated
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
T. wheat germ
ute onion in oil until limp. Add flour and salt. Slowly stir in milk and cook over medium heat until thickene
ool and add cheese. Beat yolks of eggs with fork and add slowly to mixture. Fold in egg whites which have b
aten until stiff (forming peaks). Put into greased casserole. Bake in pre-heated 350' oven for 35 minutes or u
ht brown and mixture does not adhere to knife.
OGURT ENCHILADAS
dozen tortillas
ated cheddar cheese
NCHILADA FILLING Combine the following:
c. yogurt (drain in 2 thicknesses of cheesecloth) OR 2 c. sour cream
c. chopped green onions
2 t. cumin
4 c. mushrooms, chopped
4 c. olives, chopped or sliced
4 c. bean sprouts
NCHILADA SAUCE:
T. cooking oil
T. whole wheat flour
cloves garlic, mashed
can tomato sauce (15 oz.)c. hot vegetable stock
T. chili powder
5 - .5 lb. jack cheese
nch of cumin
lt to taste
own flour in hot oil. Add garlic, tomato sauce and vegetable stock. Add chili powder, cumin and salt. Add j
eese and stir until melted. Cook about 20 minutes. Fill each tortilla with enchilada filling and a small amoun
eddar cheese. Roll each and place side by side in a baking pan. Pour sauce over and bake at 375* for 20nutes. Remove from oven and put a small amount of grated cheddar cheese on top. Return to oven and bake
nutes more.
*****************
"By attunement with Thee may we bring our hearts' fragmentary melodies to divine completion."
- Paramahansa Yogana
OUR CREAM ENCHILADAS
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
1/2 c. sour cream
12 corn tortillas
c. cottage cheese
T. butter or margarine
2 t. onion salt
2 lb. jack cheese, cut in strips
8 t. pepper
2 of 7-oz. can green chili peppers
4 lb. cheddar cheese, cut in strips
ix sour cream, cottage cheese, onion salt and pepper. Remove seeds from peppers and cut in strips. Sauté
rtillas in butter until they start to brown but are still limp. Spread tortillas with sour cream mixture. Put sever
ips of jack and cheddar cheese and chili peppers on the sour cream and roll up. Place rolled tortillas close
gether in shallow 9 x 13-inch pan. Spoon remaining sour cream mixture over tortillas. Garnish with remaini
ppers and cheese. Bake at 3501 for 30 minutes. Then set under broiler to brown. Serves 4-6.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
AMALE PIE
4 c. soybeans, cooked tender and mashed or ground fine
3 c plus 2 T. corn meal
Pkg. Schilling Taco Seasoning Mix
egg
3 c. water
12. oz can whole kernel corn
8 oz. can tomato sauce
c. shredded cheddar or. jack cheese
T. margarine or oil
med. green chili, diced
2 med. green pepper, diced
cloves garlic, minced
med. onion, diced
ute the last 4 vegetables in the margarine or oil. Combine mashed beans, 1/3 c. cornmeal, 3 T. seasoning mig, water, and 1/2 of sauteed vegetables. Mix well. Press in 9-inch pie plate greased with margarine. Bake 12
nutes at 350*. Combine remaining sauteed mixture and balance of seasoning mix, 2 T. left-over cornmeal,
mato sauce, corn and half of cheese. Pour into partially baked shell. Sprinkle with remaining cheese. Contin
king about 30 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.
MEXICAN GARBANZO BEANS
c. cooked garbanzo beans
T. oil
2 c. onion, chopped
c. canned tomatoes
2 green pepper, chopped
lt to taste
ay leaf
ute onion and pepper in oil until onions are limp. Add bay leaf, tomatoes and beans. Season to taste. simme
15 min. until fairly dry. Serves 4.
OTTAGE CHEESE QUICHE
c. fine Saltine cracker crumbs
4 c. melted margarine
eggs
c. cottage cheese
4 c. Bacos
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
. thyme
rmesan cheese
ombine cracker crumbs and margarine. Press into bottom and sides of a 9 inch pie pan. Bake 5 10 minutes at
0' until slightly brown. Remove from oven and cool. Combine eggs, cottage cheese, Bacos, thyme and pour
e shell. Sprinkle with Parmesan cheese. Bake at 3500 about 45 minutes or until knife comes out clean when
serted. (Can use unbaked 9-inch pie shell instead of cracker crumb shell.)
EGETABLE POT POURRI
bs. zucchini, sliced
eggplant cut in ½-inch slices
stalks celery, cut in ½ inch pieces
bell pepper, cut in strips
onion, chopped
med. tomatoes, diced
bay leaves
c. sharp cheese, grated
T. butter
. garlic powder
rboil zucchini, eggplant) celery and pepper in salted water for 10 minutes. Drain. Place in large flat baking d
dd onion, tomato, bay leaves and cheese. Dot with butter and sprinkle with garlic powder, herbs; salt and pep
needed. Top with Parmesan cheese. Bake at 350* for about 35 minutes or until tender and cheese is melted.
rves 6-8.
AKED VEGETARIAN BEANS
med. onion, chopped and sauteed in oil or butter
dd: 1/4 c. ketchup
. mustard
T. molasses or dark Karo
can vegetarian beans (Heinz in tomato sauce)
ma Linda Little Links
ur in baking dish. Arrange Little Links in beans. Bake in 350' oven for 40 45 minutes.
OTATOES STROGANOFF
med. potatoes, thinly sliced
2 med. onion, diced
c. milk
T. flour
c. sour cream
c. cheddar cheese, grated
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
pkg. stroganoff mix (1 1/4 oz.)
T. butter
yer half of the potatoes in a greased casserole dish; spread sour cream over potatoes; add stroganoff mix ev
er sour cream, Next spread onion over mixture and sprinkle flour over top. Spread half of the grated cheese
er flour; add salt and pepper to taste. Top with remaining potatoes; dab butter on top; add milk and season a
th salt and pepper. Bake in 3751 oven for 1 hour. Spread remainder of cheese on top and bake for another 3
nutes. Serves 6.
GGS ROYALE
onion, chopped
T. margarine
c. cooked tomatoes (or fresh chopped)
2 t. savory or other herb such as thyme, sage, etc.
eggs
4 c. milk
ute onion in margarine until golden. Add tomatoes and herbs. Cook until juice is eliminated. Beat eggs and
lk together and add to tomato mixture. Salt and pepper to taste and scramble over medium heat. (Good serv
toast. If accompanied by green salad and relishes it makes a nice light meal.)
A sin is anything that keeps man oblivious of God.
Paramahansa Yogananda
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ELEN’S EGG DISH
6 med. tomatoes, chopped
1 c. onion, chopped
6 eggs, well beaten
3 T. safflower or olive
1 1/2 c. grated cheese
1 t. Vege-Sal salt
Herbs can be used
Put oil, onion and tomatoes in double boiler; bring to a boil. Add grated cheese and melt, then add
well-beaten eggs and seasoning. Scramble together and serve plain or on hot buttered rye or whole
grain toast. Serves 4.
ONDUE
1 sm. can green chilis, diced
1 can cheddar cheese soup2 c. grated Swiss cheese
1 clove garlic, minced
A little butter
Saute garlic in butter. Add chilis and carefully stir in cheddar cheese soup and Swiss cheese. Heat
on low until cheese is melted.
EGETABLE DIP
2 c. cottage cheese
1 scant cup mayonnaise
2 T. onion, chopped
2 T. Bacos Bits
1 T. basil
2 t. dill weed or seed
2 t. seasoned salt or, herb
salt
Stir together; chill 24 hours. Serve with raw cauliflower, cucumber, squash, cherry tomatoes,
carrots, celery, mushrooms.
OUR CREAM SUBSTITUTE
3 T. milk
2 t. lemon juice
1 c. cottage cheese
Dash of salt
Put ingredients in blender and blend on low speed until smooth. If blender labors, stop and stir
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ngredients with wooden spoon. Turn blender on again. Repeat, if necessary, until mixture is
smooth. Good served in crepes, with fruit, or over cucumbers, stewed fruit, etc.
TIR-FRY VEGETABLES WITH TOFU (BEAN CURD)
eat a small amount of oil in a heavy skillet. When hot, add vegetables which have been diced, sliced, or
redded. Stir constantly for a short time. Add a few tablespoons of water, cover and braise for a few minutes
til vegetables are done but still crunchy. The smaller the vegetables are cut the quicker they cook. All shoult about the same size. Some vegetables require longer cooking time. Start them cooking earlier so all will be
ne at the same time. one vegetable alone can be stir-fried or combined with others. Try green pepper, celery
an sprouts, onions, and mushrooms, or try broccoli, onions, celery, carrots, and pepper. Or just asparagus an
ushrooms. Make your own combinations.
fter vegetables are cooked, sprinkle with soy sauce. Saute ½-inch slices of tofu in a little butter until slightly
lden. Remove to plate and sprinkle with soy sauce, or other seasoning. The vegetables may be served on a
atter surrounded by sautéed tofu or served separately.
his is a good way to use odds and ends of vegetables.
OFU-VEGETABLE SALAD
or more oz. tofu, drained
small green onions, chopped and cut into ½-inch cubes
. Worcestershire Sauce
omatoes, diced
2 c. cucumber, diced
dd a couple of your favorite herbs such as savory, marjoram, basil, or thyme. Salt to taste with plain orasoned salt and moisten with mayonnaise. Serve on lettuce leaf. Other choices of vegetables can be combin
th tofu and mayonnaise to make interesting salads.
OFU WITH FRUIT
6 or more oz. tofu, drained and cut into ½-inch cubes 2 c. fruit or combination of fruits cut in pieces
with a little juice. Toss all together and refrigerate for several hours. Add honey if need be.
ELLIED TOFU SALADpkg. Eames Kosher Jello (vegetarian) lemon flavor
scant cups stewed tomatoes
2 lb. tofu
. paprika
2 t. Worcestershire Sauce
T. onion, chopped
2 c. celery, chopped fine
2 c. green pepper, chopped fine
eat tomatoes to a boil and add jel. When cooled put in blender and add balance of ingredients except celery a
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pper. Blend. Put into a bowl and add pepper and celery. Pour into oiled mold and refrigerate; when set turn
plate. Garnish with salad greens and serve wtih mayonnaise.
THER TOFU SUGGESTIONS
y blending tofu in a blender with a little bit of fruit and juice, add some honey and serve with a dash of
nnamon on top.
fu is a versatile, mild flavored food containing protein. It can be included in many dishes. Try your hand ateating new and interesting ways of using it. when used or eaten along with whole grains, its protein value is
creased. Some grocery stores now carry it in their refrigeration department.
MAIN DISH CURRIED SPINACH SALAD
1g. bunch of fresh spinach, torn
c. fenugreek sprouts, opt.
hard-boiled eggs, chopped
T. green onions, slicedripe banana, cut in chunks
4 c. peanuts
½ c. slivered pineapple (canned or fresh)DRESSING:
4 c. peanut or vegetable oil
4 c. white vinegar
2 t. sugar or honey to taste
1/2 t. curry powder
. dry mustard
ombine dressing ingredients. Shake well and chill. Combine salad ingredients. Pour dressing over and toss.
rves 2-3 main or 6 side dishes.
f you lack Will power, try to develop 'won't' power." - Paramahansa Yogananda
ABBAGE SALAD
1/2 c. finely shredded or chopped cabbage
. milk 4 t. sugar
T. onion, chopped fine
lt
c peanuts, without skins
ayonnaise to moisten
ix together and moisten with the mayonnaise.
IDNEY BEAN SALAD
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can kidney beans, drained
4 c. celery, chopped
T. onion, chopped
T. sweet pickles, chopped (or sweet relish)
hard-boiled eggs, chopped
ayonnaise
ix all together and moisten with the mayonnaise.
EET SALAD
c. cooked beets, diced
boiled eggs, diced
T. onion, minced
T. sesame seeds, ground
lt and pepper
ayonnaise
ix all together and moisten with mayonnaise. Serves 4-5.
EET SALAD II
c. cooked beets, cubed
T. onion
T. sweet pickle, chopped
oranges, peeled & cubed
2 c. walnuts, chopped
T. sesame seeds, ground
lt and pepper to taste
ayonnaise, to moisten
ix together and moisten with the mayonnaise.
OY SALAD
c. cooked & drained soy beans
orange, peeled and cubed
c. raisins
2 1 t. lemon juice
ayonnaise
ix first 4 ingredients and moisten with mayonnaise. Serves 4.
MINESTRONE
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c. dried baby lima bean
onion, chopped
stalk celery, chopped
clove garlic
4 c. oil
T. flour
med. tomatoes, chopped
small can tomato sauceT. sugar
c. uncooked noodles
c. chicken broth made from 3 cubes imitation chicken flavored bouillon (use drained liquid from beans as
the 6 cups)
2 t. salt
pper to taste
ak beans overnight in water. Next morning drain and cover with water slightly salted. Cook until tender. Dr
d save liquid to make chicken broth. Saute onion, celery and garlic in oil until limp. Stir in flour. Add to bea
th the 6 cups of broth, tomatoes, tomato sauce, noodles, salt, pepper and sugar. Simmer 30 minutes. Serve w
rmesan cheese. Makes about 2 1/2 quarts.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
OTATO SOUP SUPREME
med. onion, chopped fine
green pepper, chopped fine
T. oil
c. water
med. potatoes, cut in small cubes
1g. or 2 sm. tomatoes, cubed
1/2 t. salt
inch of oregano
epper
T. flour
2 c. sharp cheddar cheese, grated
c. milk
a large pan saute onions and pepper in oil until onions are limp. Add water, potatoes, tomato, salt, pepper an
egano. Cook about 25 minutes or until tender. Mix flour with a little of the milk to make a smooth paste, add
up. Stir until soup thickens, add cheese. When melted, stir in remainder of milk. Good made the day before
rving. Serves 6.
is good to keep a mental diary. Before you go to bed each night, sit for a short time and review the day. Se
hat you are becoming. Do you like the trend of your life? If not, change it."
- Paramahansa Yogan
HEESE SOUP WITH VEGA LINKSc. chopped onion
stalks celery, chopped
2 green pepper, dicedcarrot, thinly sliced
bay leaves
T. margarine
c. water
. Worcestershire sauce
c. milk
1/2 c. grated cheddar cheese
Worthington's Vega Links
T. Bacos Bits (imitation bacon)
alt to taste
large pot sauté in margarine the first 5 ingredients. Stir in flour. Slowly add water and Worcestershire sauce
mmer 20 min. Add milk and bring almost to a boil; add cheese and stir until melted. Add Vega Links and
acos. Season to taste.
EARTY BEAN SOUP
c. small white beans
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medium onions, chopped
cloves garlic, minced
4 c. oil
arge potatoes
. oregano
c. stewed tomatoes
T. honey
T. Bacos Bits (imitation bacon)
ak beans overnight in 2 quarts water. Drain, add 2 quarts water and simmer until beans are tender
pproximately 2 hours). Salt and pepper to taste. Saute onions and garlic in oil until limp. Add to beans with
her ingredients. Cover and simmer until potatoes are tender (20-25 min.). Check again for seasoning. Makes
proximately 2 1/2 quarts.
MEXICAN SOUP
qt. water or vegetable stock
c. canned stewed tomatoes (28 oz. can)
onions, thinly slicedT. oil
cloves garlic, chopped
whole cloves
nch of oregano
T. parsley, chopped
green peppers, chopped
small can mushrooms or equal amount of fresh ones
can Worthington's non-meat balls with gravy
lt to taste, about 1 1/4 t.
T. sugar (opt.)
oil all ingredients together, except non meat balls with gravy and mushrooms, for 30 minutes. Add mushroom
d non-meat balls with gravy. Cook 15 20 minutes more. Test for seasoning.
PEN-FACED SANDWICH
ast both sides of bread slices. Cover each with a mixture of grated cheese and a little prepared mustard and
ated onion. Top each with a slice of tomato. Bake in 400' oven until cheese melts; cut diagonally and serve.
an use other relishes on top instead of tomatoes; try cucumbers, radishes, olives, etc.).
YE BREAD SNACK
T. margarine
. prepared mustard
slices cheese, or grated cheese
slices rye bread or other bread
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ix margarine and mustard and spread over bread. Top each slice with a thick layer of grated cheese or a slic
eese. Stack one slice of bread on top of the other, making 2 sandwiches. Bake in 400' oven until cheese bub
ut into thirds and serve. Serves 2.
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ANANA NUT MUFFINS
c. white flour
c. whole wheat flour
2 c. wheat germ
T. baking powder
2 c. brown sugar
2 t. salt4 cube margarine
c. walnuts, coarsely chopped
eggs
3 c. milk
ripe bananas
. vanilla
ix in bowl with pie blender or by rubbing between the hands, flour, wheat germ, baking powder, sugar, salt
argarine, until pieces are the size of small peas. Stir in walnuts, set aside. Put balance of ingredients in blendd blend until bananas are well mixed. Pour this into flour mixture and stir well. Fill well greased 2 1/2 inch
uffin tins 3/4 full. Bake in 350* preheated oven for about 25 minutes.
Don't concern yourself with the faults of others. Use the scouring powder of wisdom to keep the roo
your own mind bright and spotless."
Paramahansa
Yogananda
OTTAGE CHEESE MUFFINS
end in blender:
2 c. milk
egg
2 c. cottage cheese
4 t. salt
T. honey
T. oil
ur into bowl and add:
T. wheat germ
4 c. whole wheat flour mixed with
1/2 t. baking powder
ease muffin tins; sprinkle a little cornmeal in bottom of each tin to prevent sticking. Stir mixture and pour in
s filling each 2/3 full. Bake at 350* for 20 min. or until muffins are golden brown. Test with toothpick by
serting pick into muffin. If pick is dry, muffins are done. Yield: 8 small muffins.
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ESTEVER CHEESE-NUT LOAF (with mushroom gravy)
ESAME CREPES
eggs
4 t. salt
c. flour less 2 T.
c. milk
T. oilT. sesame seed
t flour, salt and sesame seed in a bowl; make a hollow in the center. Slowly add milk, beat thoroughly.
dd oil and beaten eggs. Batter should be thin like heavy cream. Use a 6 or 7 in. skillet and spatula. Pour
ittle less than 1/4 cup into hot, slightly oiled 7 inch pan (use less for 6 inch pan). Quickly swirl around
til batter makes a thin covering over entire bottom of pan. Bake for about 1/2 minute or until crepe is
ghtly brown. Flip with spatula and bake other side. Crepes should be rather pale so they will be supple
d easily rolled. Butter while hot. Place in center of each a daub of sour cream or substitute as given in
s book (p. 14), or use cottage cheese. Over this add apple sauce, strawberries or other fruit. Roll andrve. Serves 2, about 10 crepes.
OTTAGE PANCAKES
t in blender and blend until smooth:
eggs
c. cottage cheese
2 c. milk
4 t. salt
ur above into bowl and add:
2 c. less 1 T. whole wheat flour2 t. baking powder mixed with flour.
ix and bake. Makes 10-12 medium size cakes. Serves 2.
CRAPPLEc. boiling water
. salt
c. cornmeal
c. wheat germ
T. onion, choppedT. green pepper, chopped
c. Vegeburger
dd cornmeal slowly to boiling salted water, stirring constantly. Add wheat germ then balance of ingredients.
ace in top of double boiler; cook 30-40 minutes or until thick and dry. Put into greased loaf pan and cool. W
ld, remove from pan and slice. Dip in slightly beaten egg, then roll in crumbs or wheat germ. Saute in hot oi
argarine until brown on both sides. May be served with honey. Serves 4-6.
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NCOOKED CEREAL CRUNCHc. uncooked old fashioned rolled oats
2 c. uncooked whole wheat cereal (such as bran, bran flakes, etc.)
c. hulled sunflower seeds
2 c. sesame seeds, optional
c. nuts, chopped
c. wheat germ
2 c. soybean nuts, chopped, optional
c. raisins
2 c. brown sugar
. cinnamon
2 c. honey
2 t. cinnamon
ix all together. Serve as cereal.
ALWA
c. milk
c. water
c. cream of wheat
ash of salt
2 c. margarine (1 cube)
2 t. cardamom seed, opt.
2 c. raisins
2 c. slivered almonds (more if desired)
same seeds (hulled)
ing water, milk and salt to a boil. Slowly sprinkle in cream of wheat, stirring constantly. Add butter, honey,
rdamon seed. Cook until the Halwa leaves the sides of the pan or is dry. Add cinnamon, raisins and almonds
t in 8 x 8-inch pan to set. Sprinkle with sesame seed, pressing down seeds with knife. Cool and cut in squar
OTTAGE CUSTARD
eggs
4 c. honey
4 t. salt
2 c. cottage cheese
banana
. vanilla
ash of nutmeg
c. hot milk
end all together except milk in blender. Then add milk slowly. Pour into casserole and set in pan of hot wate
ake at 3501 until knife comes out clean when inserted into custard, about 40 minutes.
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EANUT COOKIES
c. whole wheat flour
4 c. soy flour
4 c. wheat germ
4 c.-milk
. soda
2 t. salt (eliminate salt if salted peanuts are used)
2 c. corn oilc. honey
eggs
. vanilla
c. peanuts, chopped or whole
c. sunflower seeds (prefer ably raw)
12 oz. carob bits, optional
large bowl beat oil, honey and eggs until bubbly. Add milk, vanilla and soy flour and beat. In a medium bow
r together whole wheat flour, wheat germ, soda and salt and add to the wet ingredients. Stir in peanuts,
nflower seeds, and carob bits if desired. Drop by teaspoonfuls onto greased cookie sheet. Bake at 31251 for11 minutes or until slightly browned. Makes 7 dozen.
AROB CHEWYS
c. oil
c. white sugar
4 c. brown sugar
eggs
. vanilla1/2 c. flour
4 t. salt
. soda
2 t. baking powder
c. old fashioned oats
c. carob chips
c. walnuts, chopped
eam together first 3 ingredients. Add eggs and vanilla, beat well. Stir in flour, salt, soda and baking powder
hich have been sifted together. Add oats, carob and nuts. Drop by teaspoonfuls on lightly greased baking shake at 3500 for about 10 minutes. Makes 6 dozen.
AROB NUT CAKE
2 c. oil
c. honey
eggs
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. vanilla
c. sour milk
. soda
1/2 c. flour
2 c. carob powder
2 t. salt
c. coarsely chopped walnuts
ix oil and honey. Beat in eggs and vanilla. Mix soda with sour milk and add to mixture. Sift flour, carob, and
t together and add to batter. Pour into a 9 x 9 inch greased and floured pan. Bake at 3500 for 30 minutes. A
osting.
AROB CANDY
1/2 cubes margarine (butter)
1/2 c. confectioners' sugar
1/2 c. non fat dry milkc. carob powder
. vanilla
ound walnuts
elt butter, add sugar, mix well. Add carob, vanilla, and dry non fat milk and nuts. Cream all together well.
gredients may appear a little crumbly but pat mixture down into a small, shallow greased pan and cut in squ
frigerate and serve
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-Z CAROB CANDY
1/4 c. brown sugar
cube margarine
4 c. milk
4 c. carob powder
c. powdered milk
uts chopped, optional
oil first 3 ingredients 5 minutes. Remove from heat.and add carob powder, powdered milk, and nuts if desire
ur into greased pan and cool. Cut in squares.
rayer-demand before taking food: "H e a v e n l y F a t h e r , r e c e iv e t h i s f o o d . M a k e i t
o l y . L e t n o i m p u r i t y o f g r e e d e v e r d e f i l e i t . Th e f o o d c o m e s f r o m T h e e . I t
t o b u i ld T h y t em p l e . Sp i r i t u a l i ze i t . Sp i r i t t o Sp i r i t g o e s . W e a r e t h e p e t a l s
f T h y m a n i f e s t a t i o n , b u t T h o u a r t t h e Fl o w e r , i t s l i f e , b e a u t y a n d
v e l in e s s . P e r m e a t e o u r s o u l s w i t h t h e f r a g r a n c e o f Th y p r e s e n c e . " - from Whispers from Eternity A Book of Answered Prayers 1949 Edition
Paramahansa Yogan
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