This is a site by and for members and friends of The Rosicrucian Fellowship
Posted in Garden of Eatin' (vegetarian cuisine) on Dec 10th, 2012
Inspired by Amy’s frozen dinner, Black Bean and Vegetable Enchiladas, (All of Amy’s frozen dinners are great!), three would-be gourmets taste-tested a copy-cat recipe that proved to be very good — almost as good as Amy’s. The recipe is below, in case you do not have one for enchiladas or have never tried a mole sauce […]
Posted in Garden of Eatin' (vegetarian cuisine) on Mar 2nd, 2012
Recently taste-tested, this duo rated a unanimous thumbs up. Exceptional for aroma and taste, both can be prepared ahead of time. The roasted vegetables will keep under refrigeration for up to four days in advance, and the corn pudding can be assembled several hours before baking. ROASTED WINTER VEGETABLES – serves 4 to 6 1 lb carrots […]
Posted in Garden of Eatin' (vegetarian cuisine) on Jan 13th, 2012
Veggie Meatloaf with Mashed Potatoes and Gravy (Serves 8) 1 1/2 cups prepared lentils 1 1/2 cups carrots, grated (one large or two medium-size) 1 1/2 cups onion, grated (one medium-size) 1 1/2 cups water 1 1/2 cups dry bread crumbs 1 1/2 cups shredded cheese (Monterey Jack) 2 […]
Posted in Garden of Eatin' (vegetarian cuisine) on Sep 21st, 2011
French Onion Soup Serves 4 Rick M sends us this recipe as we anticipate cooler days ahead. From an old fashioned French onion soup recipe, it will delight you with croutons and grated cheese; just the way they used to serve it at les Halles in Paris. Calories: 335 Preparation: 15 minutes Cooking: 30 minutes 4 large red […]
Posted in Garden of Eatin' (vegetarian cuisine) on Jun 5th, 2011
Rick M sent encouraging research results for coffee drinkers, below; and it reminded us of a favorite summer beverage recipe. If you like quick and easy and cheap, now you can also have delicious, refreshing, and healthy in a summer cooler with a good chance that the coffee consumption will to some extent suppress the […]
Posted in Garden of Eatin' (vegetarian cuisine) on Jan 3rd, 2011
SWEDISH PANCAKES Elegant for a holiday breakfast or comforting and cozy on a winter night, the Swedish version of the thin pancake can be ready in 20 minutes and requires only the most basic ingredients. These quickbreads came into my family via my German heritage as “egg pancakes.” Grandmother did the baking for the local tuberculosis […]
Posted in Garden of Eatin' (vegetarian cuisine) on Oct 8th, 2010
MOTHER FOOL’S CORN CHOWDER What could be more satisfying on an autumn day than this vegan (yet completely delicious) version of corn chowder from Mother Fool’s Coffee House of Madison, Wisconsin? 3 large russet potatoes, peeled and diced 10 cups water 3 tablespoons vegetable oil 1 large onion diced 1 red bell pepper, seeded and diced […]