MOM’S LENTIL ROAST
Serves 12
This hearty casserole is revered in my family. It was a standard in my mom’s culinary repertoire. And I know that she learned it from her mom. And today, my siblings and I carry on the tradition.
It’s a tradition worth sharing. Lentil roast is great as a hot dish, scooped onto a plate and topped with mushroom gravy or salsa. We also love it cold. We’ll cut rough slices to make sandwiches, layered with pickle, onion, and tomato slices on good sheepherder’s bread.
4 cups cooked lentils, drained
1 large yellow or white onion, chopped
½ cup raw chopped walnuts
4 rounded tablespoons tomato paste
½ cup vegetable oil
½ cup flour
½ cup unsweetened soy milk
1 tablespoon garlic powder
¼ teaspoon ground sage
Pinch of salt
2 cups crushed corn flakes
1. Preheat the oven to 350 degrees. Coat a 2½-quart glass casserole dish (9 × 5 × 3 inches or 9 × 13 × 2 inches) with cooking spray.
2. Using a blender or food processor, combine all the ingredients and blend until smooth. If you don’t have a blender, mash the lentils by hand with a potato/bean masher, mince the onion, and crush the walnuts in a paper or plastic bag using a hammer or rolling pin, then combine with the other ingredients and mix thoroughly by hand. You should end up with a batter that is dense but pliable. If it seems too dry and stiff, add a little more soy milk.
3. Spread the mixture in the prepared baking dish and bake uncovered for about 60 minutes, until firm and lightly browned around the edges.
4. Remove from the oven and allow to cool for 20–30 minutes before serving. Serve hot, topped with salsa, steak sauce, or meatless gravy. Or refrigerate and serve cold in sandwiches with pickles, onions, and tomatoes.
Food groups: protein (lentils, walnuts, soy milk), carbohydrate (corn flakes), fruit (tomato paste), vegetable (onion)
SUGGESTED SIDE DISHES: corn on the cob, mixed vegetables, fresh fruit
TIP: The classic Mom’s Lentil Roast isn’t glazed, but here’s how to add a delicious one, if you like.
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
3 tablespoons chili sauce (see Note)
1. Combine all the ingredients in a small bowl and whisk to blend.
2. When the lentil roast has cooked for 50 minutes, remove from the oven and top with the glaze mixture, spreading to coat evenly.
3. Return the roast to the oven and cook for 10 minutes longer, or until done.
NOTE: Chili sauce is a fancy sort of ketchup with chile peppers that is available in the condiment aisle of many large markets. If you can’t find it, just use ketchup.
PIZZA ALLEGRO
Serves 4–6
I’ve given this recipe a jazzy Italian name, but all it really means is “fast pizza.” What makes it fast? We use ready-made pizza crust, available in most large markets. Of course, if you are feeling heroic, you can make this recipe starting with good old wet pizza dough, either the kind you make from scratch or the kind you buy at the store, but that’s going to take a lot longer. It will be good, for sure, but you’ll have to change the name to Pizza Adagio. That’s jazzy Italian for “slow pizza.”
1 (12-inch) ready-made pizza crust
1 (6-ounce) can tomato paste
1 tablespoon Italian seasoning (or your own mix of ground oregano, rosemary, and thyme)
1 cup dairy-free parmesan substitute (store-bought or see following recipe)
½ red onion, thinly sliced
1 cup mixed fresh mushrooms, sliced or roughly chopped
1 cup chopped bell pepper (use a mix of green, red, orange, and yellow peppers for extra eye appeal)
½ cup sliced black olives, drained
½ cup fresh basil, roughly chopped
1 tablespoon red pepper flakes
1. Preheat the oven to 500 degrees. Coat a pizza pan or baking sheet with cooking spray.
2. Place the ready-made pizza crust on the prepared pan. In a small bowl, combine the tomato paste and Italian seasonings and spread over the pizza crust.
3. Sprinkle with one-third of the dairy-free parmesan substitute.
4. Layer the onion, mushrooms, peppers, olives, and basil on the pizza crust, and top with the remaining two-thirds of the dairy-free parmesan substitute.
5. Sprinkle with the red pepper flakes.
6. Bake for about 10 minutes, checking to avoid burning.
Food groups: protein (dairy-free parmesan substitute), carbohydrate (pizza crust), fruit (tomato paste, olives), vegetable (onion, mushrooms, peppers, basil)
SUGGESTED SIDE DISHES: bean salad, corn on the cob, melon slices
DAIRY-FREE PARMESAN SUBSTITUTE
Makes 1 cup
¾ cup raw cashews
3 tablespoons nutritional yeast
1 teaspoon garlic powder
½ teaspoon sea salt
Combine all the ingredients in a blender and process until a fine meal is formed.
BLACK BEAN AND BLACKENED CORN ENCHILADAS
Serves 6
Spicy black beans and flame-roasted corn kernels team up with other vegetables and herbs to make a memorable enchilada casserole. You can make the dish spicier by using more chile pepper or milder by using less.
3 ears fresh corn
2 (15-ounce) cans black beans, rinsed, drained, and lightly mashed with fork or potato/bean masher
1 (6-ounce) can pitted black olives, drained and roughly chopped or sliced
1 red onion, chopped
1 jalapeño pepper, cored and chopped
1 cup fresh cilantro, chopped, divided
1 tablespoon ground cumin
1 tablespoon chile powder
2 cups shredded dairy-free pepper jack cheese substitute (store-bought or see following recipe), divided
1 (28-ounce) can red enchilada sauce, divided
12 fresh corn tortillas, divided
1 tablespoon red pepper flakes
1. Preheat the oven to 350 degrees. Coat a 9 × 12-inch baking dish with cooking spray or olive oil.
2. Flame-roast the corn on the grill or stove top, turning each ear to moderately blacken the kernels on all sides. If fresh corn is unavailable, frozen or canned corn can be stir-fried in a little oil until moderately blackened.
3. Cut the blackened corn kernels from the cobs, add to a large bowl along with the beans, olives, onion, and jalapeño, and mix well.
4. Add half of the cilantro and the cumin and chile powder. Mix well again.
5. Add half of the dairy-free pepper jack shreds. Mix well again.
6. Add about 4 ounces of the enchilada sauce. Mix well until the sauce is absorbed. The resulting mixture should be thick and spoonable, not soupy.
7. Pour just enough enchilada sauce to cover the bottom of the prepared baking dish.
8. Stack 6 tortillas on a microwave-safe plate, cover with a moistened paper towel, and microwave for 30–40 seconds to soften. Repeat with the remaining 6 tortillas.
9. One at a time, spread each tortilla with a ¼ cup dollop of the bean mixture, roll up, and place carefully in the baking dish, seam side down. Arrange the enchiladas side by side as you proceed.
10. When the dish is filled, pour over the rest of the enchilada sauce and sprinkle with the rest of the dairy-free pepper jack shreds.
11. Bake uncovered for 30 minutes, or until lightly browned on top. Remove from the oven and allow to cool for 20–30 minutes.
12. Sprinkle with the red pepper flakes and the remaining cilantro.
Food groups: protein (cheese substitute, black beans), carbohydrate (tortillas), fruit (olives), vegetable (corn, onion, jalapeño, cilantro)
SUGGESTED SIDE DISHES: green salad, fresh fruit
DAIRY-FREE PEPPER JACK SUBSTITUTE
Makes approximately 2 cups
3 cups water, divided
1 cup raw cashews
2 teaspoons agar powder
¼ cup nutritional yeast
¼ cup fresh lemon juice
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon black pepper
Pinch of salt
1. Bring 2 cups of the water to a boil in a small saucepan. Add the raw cashews and boil for 10 minutes to soften. Drain the cashews and set aside. Discard the water.
2. Bring the remaining 1 cup water to a boil, add the agar powder, and stir constantly until the powder dissolves completely.
3. Using a blender or food processor, combine the agar solution with the drained cashews, nutritional yeast, lemon juice, onion powder, garlic powder, red pepper flakes, black pepper, and salt and blend until thickened and smooth.
4. Pour into an oil-sprayed glass container and refrigerate until the mixture hardens into cheese form.
5. Use a spatula to carefully remove the pepper jack from the container and use a box grater to shred.
MIGHTY MUJADDARA
Serves 6–8
One of the great dishes of antiquity, mujaddara is thought to derive from the “pottage of lentils” that figures so prominently in the Bible story of Jacob and Esau. You remember the story, don’t you? It seems that Esau is so famished after a hard day’s work, and the stew that his younger brother Jacob is making smells so good, that Esau buys it from him, offering his birthright inheritance in exchange. Now, that’s some good pottage!
The traditional recipe for mujaddara simply calls for lentils or rice, or both, and onions. I’ve punched it up a bit with a couple of extra ingredients.
2 tablespoons raw pine nuts
3 tablespoons olive oil
5 yellow onions, chopped
1 cup lentils, cooked
1 cup whole-grain brown rice, cooked
1 cup dates, seeded and chopped
1 teaspoon salt
¼ cup chopped fresh cilantro
1. Toast the pine nuts by stirring constantly in a dry pan over medium heat until they just start to brown. Remove the pan immediately from the heat and continue to stir constantly for 1 minute, then pour into a shallow dish to cool.
2. In a large pan over very low heat, add the olive oil and cook the chopped onions, stirring often, until soft and sweet, about 20 minutes.
3. Add the cooked lentils, cooked rice, chopped dates, and salt and mix well.
4. Place in serving bowl and garnish with the toasted pine nuts and chopped cilantro.
Food groups: protein (pine nuts, lentils), carbohydrate (rice), fruit (dates), vegetable (onion, cilantro)
SUGGESTED SIDE DISHES: artichokes, roasted beets, green salad, crusty whole-grain bread
SPINACH, MUSHROOM, AND CASHEW LASAGNA
Serves 8
Mamma mia! This pasta casserole is a renaissance masterpiece. Delizioso!
2 cups sliced mushrooms
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon ground oregano
4 cups fresh baby spinach
2 fresh tomatoes
2 (24-ounce) jars meat-free, dairy-free pasta sauce, divided
9 dry lasagna noodles, divided
2 cups dairy-free ricotta cheese substitute (store-bought or see following recipe), divided
1 tablespoon red pepper flakes
1. Preheat the oven to 400 degrees. Coat a 9 × 12-inch baking dish with cooking spray.
2. Toss the mushrooms with the olive oil, garlic powder, and oregano. Add the spinach and toss again. Thickly slice the tomatoes and set aside separately.
3. Pour and spread 8 ounces of the pasta sauce to cover the bottom of the dish. Arrange 3 dry lasagna noodles in a single layer in the dish. Pour and spread 8 ounces of pasta sauce on the noodles.
4. Add half the dairy-free ricotta and half the mushroom-spinach mix. Pour and spread another 8 ounces of pasta sauce. Arrange 3 more dry lasagna noodles in a single layer. Pour and spread another 8 ounces of pasta sauce on these noodles.
5. Add the remaining dairy-free ricotta and the remaining mushroom-spinach mix. Pour and spread another 8 ounces of pasta sauce. Arrange the remaining 3 dry lasagna noodles in a single layer on top. Pour and spread the remaining 8 ounces pasta sauce to cover. Top with a single layer of fresh tomato slices.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake for 20 minutes longer.
7. Remove from the oven, sprinkle with the red pepper flakes, and allow to cool for 20–30 minutes before serving.
Food groups: protein (spinach, dairy-free ricotta cheese substitute), carbohydrate (pasta), fruit (tomatoes), vegetable (mushrooms, spinach)
SUGGESTED SIDE DISHES: artichokes, green salad, fresh fruit
DAIRY-FREE RICOTTA CHEESE SUBSTITUTE
Makes 2 cups
2 cups water
2 cups raw cashews
Pinch of salt
1 teaspoon black pepper
3 tablespoons nutritional yeast
1 tablespoon cider vinegar
1. Bring the water to a boil in a small saucepan, add the raw cashews, and simmer for 10 minutes to soften.
2. Drain the cashews, reserving the water.
3. Season the drained cashews with the salt, pepper, and nutritional yeast.
4. Using a blender or food processor, combine the seasoned cashews with the cider vinegar, and ½ cup of the reserved cashew water, and blend until thick and creamy. Add more of the reserved cashew water to get the desired consistency.
ELLEN G. WHITE’S FAVORITE NOODLE DISH: BAKED MACARONI AND CORN CASSEROLE
Serves 6
We have my Auntie Grace to thank for much of the family’s oldest culinary lore, stretching all the way back to the time of Ellen G. White. Grace White Jacques was my grandfather’s sister, which means she was my grand-aunt, but we all called her Auntie Grace. She had grown up in the actual company of Ellen G. White, her grandmother, and had spent countless hours in the Elmshaven kitchen and dining room. She told many stories about her grandmother’s favorite foods, recipes, and eating habits.
Ellen G. White ate only two main meals a day—breakfast and an afternoon meal that was called dinner. One of her “dinner” favorites was a baked macaroni and corn dish that was vegetarian, but definitely not vegan. It was loaded with dairy milk, butter, and cheese. Turning it vegan is an easy trick, though. You’ll see.
½ cup dairy-free butter spread
1 cup unsweetened almond milk
½ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon ground turmeric
Pinch of salt
6 cups cooked macaroni noodles
1 (15-ounce) can whole-kernel corn, mostly drained but reserving a little of the juice
1 (15-ounce) can creamed corn
½ cup fresh basil leaves, sliced or chopped
1. Preheat the oven to 350 degrees. Coat a 9 × 13 baking dish with cooking spray.
2. In a saucepan, melt the dairy-free butter spread over low heat. Add the almond milk and whisk for about 2 minutes until the mixture reaches a light simmer.
3. Add the nutritional yeast, garlic powder, turmeric, and salt and whisk until thickened. Don’t allow to boil (reduce the heat, if necessary). When the sauce has thickened, remove from the heat.
4. In a mixing bowl, combine the cooked noodles, the whole-kernel corn with a little of its juice, the creamed corn, and the sauce. Mix well.
5. Pour the noodle and corn mixture into the prepared baking dish and bake uncovered for 30–40 minutes until lightly browned.
6. Remove from the oven, sprinkle with the fresh basil, and serve hot.
Food groups: protein (almond milk, nutritional yeast), carbohydrate (pasta), vegetable (corn, basil)
SUGGESTED SIDE DISHES: green salad, fresh fruit
LAYERED EGGPLANT, ZUCCHINI, AND TOMATO CASSEROLE
Serves 6
This hearty casserole is stuffed with garden goodness. Serve it with garlicky smashed potatoes for a meal to remember.
3 or 4 medium zucchini, sliced lengthwise ¼ inch thick
2 or 3 long, narrow eggplants, peeled and sliced lengthwise ⅓ inch thick
4 tablespoons olive oil, divided
Salt and black pepper
1 medium onion, finely chopped
1 pound plum tomatoes, chopped
¾ cup crumbled dairy-free feta cheese substitute (store-bought or see following recipe), divided
½ cup chopped fresh basil, divided
½ cup dry bread crumbs
1. Preheat the oven to 425 degrees. Coat 2 rimmed baking sheets and a 9 × 13-inch baking dish with cooking spray.
2. Brush the zucchini and eggplant slices with 1 tablespoon of the olive oil, and season with salt and pepper.
3. Place the zucchini slices on one baking sheet and the eggplant slices on the other baking sheet, arranging the slices so they slightly overlap each other. Bake for 15 minutes, or until tender.
4. In a large skillet, heat 2 tablespoons of the olive oil, add the chopped onion, and cook until softened, about 3 minutes.
5. Add the tomatoes and cook for 1–2 minutes, until bubbling. Season with salt and pepper.
6. Arrange half the eggplant slices side by side in the prepared baking dish and spread a quarter of the tomato-onion mixture on top.
7. Create a new layer by arranging half the zucchini slices side by side and topping with another quarter of the tomato-onion mixture.
8. Sprinkle half of the dairy-free feta cheese substitute and half of the basil on top.
9. Layer the remaining eggplant slices and top with another quarter of the tomato-onion mixture.
10. Layer the remaining zucchini slices and top with the remaining quarter of the tomato-onion mixture.
11. Top with the remaining dairy-free feta cheese substitute and the remaining basil.
12. Mix the bread crumbs with the remaining 1 tablespoon olive oil and sprinkle over the top.
13. Bake uncovered for 25–30 minutes until bubbling and crisp. Remove from the oven and allow to cool 20 minutes before serving.
Food groups: protein (dairy-free feta cheese substitute), carbohydrate (bread crumbs), fruit (tomato), vegetable (zucchini, eggplant, onion, basil)
SUGGESTED SIDE DISHES: wild rice or garlicky smashed potatoes (stir crushed roasted garlic into mashed potatoes and top with pine nuts and chopped chives)
DAIRY-FREE FETA CHEESE SUBSTITUTE
Makes 1–1½ cups
1½ cups almond meal
¼ cup water
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon garlic powder
1. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray or line with parchment paper.
2. Using a food processor or blender, combine all the ingredients and blend for 3–5 minutes to form a smooth paste.
3. Turn out the mixture onto a sheet of plastic wrap. Gather up the plastic wrap around the mixture and twist the top of the wrap to shape the mixture into a firm round loaf about 1¼ inches thick.
4. Unwrap the loaf and place on the prepared baking sheet.
5. Bake for about 20 minutes, until the surface is crusty and slightly golden.
6. Remove from the oven and allow to cool completely. Use a fork to loosely crumble before use.