more recipes

[Guest guest]

Hello I am new here also, but , I was thinking

that raw food diets were suppose to be raw. The

Halleluah diet is preparing food cooked... I know some

people are not eating totaly raw though.... What is

best..... Thanks Sheila

[Guest guest]

Yes, that particular diet encourages you to eat

at least 85% raw, but they do say that cooked food

is of little to no value, and that you just can add

that at the end of the day after all of your juice,

raw fruits and veggies, if you're still hungry and

going crazy from the lack of variety.<br><br>Maggie

[Guest guest]

OK thanks again maggie... I am realy finding alot of recipes that i like.. I

have tried several and I have liked all of them... Sheila

[Guest guest]

Carol's Creation Ingredients:

6 russet potatoes

1 large onion, chopped

1 bulb chopped garlic

1 box frozen spinach (or fresh)

chopped fresh parsley (as much as you want)

1 tablespoon freshly minced ginger

1 teaspoon each curry powder, chili powder and turmeric

a pinch of cinnamon and cayenne

2 - 16 oz cans tomato sauce

vegetable oil, salt to taste

peas and cauliflower optional Directions: Coat bottom of pot with oil. Fry

onion over medium heat for about 5 minutes. Add potatoes and continue cooking

for about 10 or 15 minutes, until onions are soft. Add garlic and ginger and

cook for only seconds. Then add the rest of the ingredients and let heat

through. Cover and let cook on low heat until potatoes are soft and

ingredients are melded. Stir frequently to prevent sticking. Serves: 4-6

Preparation time: 1 hour From Carol/mycongo Carol's Dal Curry

Ingredients:

2 cups lentils, stones picked out and boiled until soft

1 large yellow onion, chopped

1 bunch cilantro, washed and well chopped

1 large tomato

1 can coconut milk

1 can tomato sauce - medium size

1 tsp freshly minced ginger

1-1/2 tsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1/4 tsp cayenne, a dash

ground cloves

salt to taste Directions: Cover bottom of saucepan with vegetable oil. Fry

onion about 5 minutes. Add cilantro and continue frying over medium heat,

until onion is golden. Add tomato and let get a little soft. Add rest of

ingredients, including spices (add spices according to your taste!) and let

simmer for about 30 minutes. This is really tasty atop a bed of basmati rice.

Serves: 4-6 Preparation time: 1 hour From Ryan Crispy Fried Tofu Ingredients:

1 lb herbed firm tofu

1/2 cup dark soy sauce

1/2 cup nutritional yeast flakes

olive oil Directions: Slice tofu into 1 inch strips. Marinade in soy sauce

for 5 minutes (turning to coat all sides). Coat each strip in nutritional

yeast flakes. Heat olive oil in pan until very hot. Fry tofu strips on all

sides until crispy (about 3 minutes). Seve with rice and stewed vegetables.

Approx: 4-6 servings Serves: 4 Preparation time: 5 mins From

rockabillycat Dave's Oklahoma Style Red Beans n Rice Ingredients:

2 cans of large red kidney beans

1 can of chunky Ro-Tel tomatoes & chiles

a whole bunch of cayenne pepper

2 tsp. of Tony Chachere's Creole seasoning (optional)

1/4 cup of V-8 vegetable cocktail

1 tsp of oregano

1 cup of Minute Rice Directions: 1. Fetch a pot. 2. Fetch another pot and

prepare your Minute rice. 3. Go back to the first pot and put in the Kidney

beans (do not drain) , then the Ro-Tel (drained), and all of the rest of the

ingredients. Cook with medium heat for about ten minutes, stirring OFTEN.

Reduce heat to low, and stir in the rice. Let simmer for five minutes. 4.

Allow to cool. 5. Serve with fried potatoes, a slice of red onion, and a

mason jar full of 3.5 Budwesier (there's no six point beer in Oklahoma) with

a shot of Old Crow whiskey poured in. 6. Keep a glass of soy milk nearby to

help with the spiciness factor (DONT DRINK WHATS IN THE MASON JAR) You want

to keep your food down, don't you? Serves: 3 or four Preparation time: pretty

quick From Carol mycongo Greek Potatoes Ingredients:

5 large russet potatoes, peeled and chopped in large chunks

1/3 - 1/2 cup fresh lemon juice

1 bulb chopped garlic (adjust amount to your taste)

1 tbsp dried oregano

olive oil

salt to taste Directions: Place all ingredients in corningware or other deep

baking dish with cover and mix to coat. There should be reserve oil at bottom

of dish. Bake at 375 degrees, basting with oil frequently, until potatoes are

crispy on the outside, soft on the inside. Serves: 4 Preparation time: 1 hour

From lonicera Pecan Waffles Ingredients:

3 1/2 tablespoons golden flax seed finely ground

12 tablespoons water

1 1/2 cups plain soy milk

1 tablespoon vinegar

1 1/2 cups unbleached self-rising flour

3 tablespoons maple syrup

3 tablespoons canola oil

3/4 cup finely chopped pecans Directions: Beat finely ground flax seed with

water until it forms a " beaten egg " consistancy. Mix vinegar into soy milk

and let sit a couple of minutes. Add flour 1/2 cup at a time to the flax seed

mixture, alternating with 1/2 cup of the curdled soy milk, until all are

incorporated. Mix in maple syrup and canola oil, then add pecans. Ladle onto

hot waffle maker and cook until steam slows. Serves: 12 waffles From Ashton

Uebinger Quick Microwave Garlic Spinach Ingredients:

3 cans spinach

4 teaspoons minced garlic

1 dash itallian seasoning

salt and pepper to taste Directions: Mix ingedients in microwave-safe bowl

and put in microwave on HIGH for 3-4 minutes. Enjoy! Serves: 5-6 Preparation

time: 4-5 Minutes From Recipe modified,tried and tested. sheeloo2

(Sheeloo Rajaram) Semiya (Vermicelli) Uppuma Ingredients:

200 gms. thick vermicelli broken into small strands

1/2 big tomato chopped

100 gms. fresh/frozen green peas.

1 small onion chopped into small pieces

1/2 carrot chopped into small pieces

1 medium green chilli chopped

1 tbsp. curry leaves and 1 tbsp.coriander leaves

1 tbsp. mustard seeds along with 1/2 tsp.chana dal

1 small piece ginger chopped into tiny pieces

2-3 tbsps. dahi and salt to taste

About 4 tbsps.cooking oil Directions: 1)Boil 1 litre water in a pan along

with a pinch of salt. 2)Add the carrot pieces and the peas and keep on a low

flame. 3)Meanwhile heat a non stick pan and add the oil. 4)Add the mustard

seeds and the chana dal till they splutter. 5)Fry the onions till they are

slightly brown. 6)Add the vermicelli and fry till slightly brown. 7)Next

include the chopped tomato, green chilli, curry and coriander leaves and stir

well for about a min. 8)Drain out the cooked carrots and peas and keep aside.

9)Add enough strained hot water to the vermicelli to just about cover it

well. 10)Add salt to taste. 11)Cover the pan with a lid and leave to cook on

a low flame till the water dries up. 12)Next add the carrots and peas and

stir carefully. 13)Beat the dahi with a fork and add stirring again.

14)Finally put in the salted cashew nuts and stir once again. 15)Remove from

flame and keep covered for a min. or two for the nuts to get slightly soft.

Note:Before serving lift lightly with a fork to separate the vermicelli

strands. Simply delicious when eaten hot with some pickle. I would welcome

your views and comments so please go ahead and happy eating! Serves: Four

Preparation time: About 1/2 hr. From raezone (Rae) Spicy(or not)

Mango Salsa Ingredients:

1 mango, peeled & chopped

2-3 peaches, peeled & chopped(nectarines with skin left on look nice)

2 Tbsp chopped basil (or italian parsley)

1 tsp sambal oleek (adjust to your taste)

2 cloves garlic, minced

1 tsp very finely chopped fresh ginger (adjust to your taste) Directions: Mix

all ingredients and chill for 1-2 hours. Absolutely excellant with tortilla

chips, crackers, any entree. Serves: 4-5 Preparation time: 10 minutes From

kara Vegan Key Lime Pie Ingredients:

2 8 oz. containers Tofutti Better Than Cream Cheese (plain)

2 tbsp soy milk

1 cup natural sugar

1 tsp vanilla

2 tsp grated lime peel

4 tbsp lime juice

2 tbsp cornstarch

1 9inch graham cracker crust

sliced strawberries Directions: Preheat oven to 350 degrees. Blend cream

cheese, soymilk, sugar, vanilla, grated lime peel, lime juice and cornstarch

until smooth. pour mixture into graham cracker crust, place on baking sheet

and bake for 40 minutes. Let cool, refrigerate overnite. Top with sliced

strawberries. Serves: 8 Preparation time: 1 hour From Nadine Veggie Noodles

Ingredients:

1 pkg vegan Udon noodles

mushrooms

sugar snaps

cashews

soy sauce

mustard (any plain yellow mustard will do) Directions: Cut the veggies (cook

lightly if desired, but I like mine raw). Mix together soy sauce and mustard

until the sauce is light brown and slightly creamy and there is just enough

to coat the noodles. Cook the noodles then mix them through the sauce while

still hot. Toss through the veggies and cashews and serve ... Yum!! Serves: 1

Preparation time: 10 mins