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Seventh-day Adventist Church

SOUPS

Cream of Lentil Soup

 

5 c. Lentils, dried                              5 Garlic cloves

12 1/2 c Water                                 20 Bay Leaves, small

5 tsp. Salt                                        1 c. Nut Milk

1 - 2 Onions, chopped fine

        Cook 75 minutes. Remove bay leaves.  Put into blender and add milk. Blend.

 

Potato / Cauliflower Chowder

 

3 c. Potatoes, cubed                                  1/2 c. Cashews, Raw

3 c. Cauliflower, diced                                2 t. Onion Powder

1 c. Celery, diced                                        1-2 Tbs. food yeast flakes (opt.)

1-1/2 c. Onions, diced                                2 Tbs. cornstarch or arrowroot

1-1/2 tsp. Salt                                             2 Tbs.  Liquid Coconut Aminos

2 + c. Spinach (add add end)                     1/2 tsp. Salt

1-1/2 c. Hot Water                                       1/2 tsp. Smoked Yeast

 

Cook first 5 ingredients. Then make chowder by blending the rest of the ingredients except the Spinach.  When potatoes are soft, add chowder. Stir well.  It will thicken as it cooks gently.  Add spinach. Enjoy!

 

VEGETABLE SOUP

1 cup diced onion                                                             1-15 ounce can diced tomatoes

1 cup diced carrots                                                           1 Tbs. fresh chopped thyme

1/2 cup diced celery                                                          1 1/2 Tbs. fresh chopped parsley

2 garlic cloves minced                                                       4 cups vegetable broth

1 cup corn kernels                                                             1 tsp. onion powder

1 cup chopped green beans                                              1 tsp. garlic powder

1 cup diced butternut squash                                             3 Tbs. soy sauce or Aminos

1 cup mushrooms, diced or sliced                                      2 cans kidney beans

Little salt and a touch of cayenne pepper

 

1. Heat a little water or vegetable broth to cook onion, carrot and celery for 4-5 minutes in a large pot.

2. Stir in garlic and mushrooms and cook for 1 additional minute.

3. Add corn, green beans and squash. Stir to combine and cook for 3 to 4 minutes.

4.  Stir in the tomatoes,  kidney beans, thyme, parsley and stock. Bring the mixture to a boil and then turn down the heat to low.

5. Add the onion powder, garlic powder, soy sauce. Stir to combine.

6. Season with salt and little cayenne pepper to taste.

 

 

African Peanut Stew…. Vegan+gluten free 

● 1medium Onion ● 2 cloves garlic ● ½ t. ginger. 

 Cook onions down in pan before adding other ingredients ●  

Add ½ c. carrots ● 1 can diced tomatoes ● 3oz tomato paste ● 2-3 medium sweet potato/yam ● 1t. Salt 

* Add enough vegetable stock to cover potatoes. Boil 15-20 minutes and simmer until soft. 

● Add 1-2 cups kale and ¼ cup peanut butter. Stir til peanut butter is blended in.

Cover and serve once kale is soft

 

Related Information

Health Ministry Breakfast Entrees SALAD Sauces