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Calling All Herbivores!
(Omnivores Welcome, too.)
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Dear Friends,
The Unity Movement has a long history in support of vegetarianism. Charles and Myrtle Fillmore, the co-founders of Unity, were vegetarians. The Unity Inn on Tracy Street in Kansas City, MO (and later at Unity Village - then called Unity Farm) was famous for its vegetarian recipes. Today, many animal lovers embrace vegetarianism, simply out of respect for their animal friends. Others feel that nature provides for one species to serve as food for the other and that eating meat is part of nature's plan. Our American Indian ancestors ate meat while thanking each animal that they ate for giving its life to sustain theirs. There is Biblical support for both points of view. And so - we honor your choice and we bless you - vegetarian or carnivore - as you both enjoy these wonderful recipes.
God Bless - The Rev's
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Check this page often for fabulous new vegetarian recipes!
Eggplant Burgers
Perfect for Brunch or Lunch
1 medium to large egg plant 1/2 cup dill pickle slices
1 Tablespoon butter 6 lettuce leaves
6 slices Monterey Jack Cheese 1 large tomato cut into six slices
1 Onion sliced into 6 slices 6 hamburger buns
Condiments to taste
Peel the eggplant and cut into six 3/4 inch rounds. Place rounds on a microwaveable plate and cook on high for 4-5 minutes, until the centers of the slices are cooked. Melt butter in large skillet over medium-high heat. Fry eggplant slices until lightly browned on each side. Add a slice of cheese to each round of eggplant, cover and cook until cheese is melted. Remove from pan placing one eggplant round on each hamburger bun. Invite your guests to dress their Eggplant Burgers as they choose.
Serves six
Red Cabbage with Apples
Delicious Side Dish with very little prep time
1/2 medium head of red cabbage, diced
1 Tablespoon vegetable oil
1/2 cup chopped onion 1 medium, tart apple quartered
3 Tablespoons Tarragon
or Red Wine Vinegar 1 Tablespoon sugar
1 Bay Leaf 1 teaspoon salt
1/4 teaspoon pepper 1/8 teaspoon ground cloves
Place cabbage in a large pot of boiling salted water; boil for 1 minute - drain. Return cabbage to pot, stir in remaining ingredients. Cover and simmer until cabbage is tender - about one hour. Remove Bay Leaf and serve.
Serves 6.
Melon and Ginger Compote
Refreshing Summer Dessert
1 Ripe Honey Dew Melon
1 Pint Fresh Blueberries
Candied Ginger
Ginger ale
Fresh Lime Slices
Make Melon Balls and toss carefully with washed blueberries. In individual stemmed dessert or sherbet dishes, place fruit mixture. With sharp scissors, snip in about a quarter teaspoon of candied ginger in each dish. Refrigerate so that both fruit and glasses are chilled. Just before serving, pour ginger ale over the fruit and ginger mix - enough to come about half way up the glass. Add a slice of lime to the rim of the dessert glass. Serve with lemon flavored cookies. Serves 4
Easy to make and extremely delicious:
French Onion Casserole
1 cup uncooked rice
1 can, French Onion Soup (10 oz.)
1 can, Sliced Water Chestnuts (8 oz.)
1 jar Sliced Mushrooms (4 oz.)
1/2 cup melted butter
Preheat Oven to 350 degrees. Drain the mushrooms and chestnuts - reserving the liquid. Add enough water to the combined liquids to make 1 and 1/3 cups. Mix soup and butter in a large bowl and add all the other ingredients. Mix thoroughly.
Pour mixture into a lightly greased 6 x 10 inch baking dish. Bake, covered, for one hour.
Serves 8
Ideal for a Share-A-Dish event:
Green and White Salad
3 cups frozen green peas
1/4 cup onion, finely chopped
1 head of cauliflower, chopped
3/4 cup sour cream
1/4 cup chopped chives
1 small bottle of capers, drained
Buttermilk Salad Dressing - on package
Cook frozen peas according to package direction. Combine with remaining ingredients and chill thoroughly. Can be made ahead of time. Serves 10
Delight your Irish friends with:
Pea Soup with Mint
1 lb green Peas, freshly shelled
2 Tablespoons Butter
2 cups fresh or canned vegetable stock
1 cup water
1 medium onion, chopped
1 small head iceberg lettuce, chopped
4 mint leaves (chopped fine)
3 teaspoons fresh parsley (chopped fine)
2 teaspoons cilantro (chopped fine)
1 half teaspoon sugar
1 half teaspoon salt
1 eighth teaspoon pepper
1 quarter cup heavy sweet cream ( a little more if needed)
Mint leaves to garnish
Shell peas. Wash the pods carefully and boil in a medium sauce pan in vegetable stock and water. In a large. deep frying pan (or electric skillet) , melt butter and saute onion, lettuce, mint, parsley and cilantro until the onion is clear. Add peas, salt, pepper and sugar and saute until flavors have an opportunity to blend. Strain the stock and add to the frying pan Bring the soup to a gentle boil, then simmer for about one half hour or until the peas are quite soft. Transfer to a food processor and add cream. When the soup reaches the texture you prefer, serve immediately or cover and refrigerate. Serves six
An Easy and Delicious Main Dish:
Pineapple Vegetarian Fried Rice
4 Tbs. vegetable oil
1 yellow onion, finely chopped
3 cloves of garlic, minced
1 cup carrots, chopped
1 cup green beans, chopped
1 cup pineapple chunks
3 cups cooked rice
1 Tbs. tomato ketchup
1 tsp. salt
1 cucumber thinly sliced
4 Tbs. green onion chopped
4 Tbs. fresh cilantro chopped
In a wok or large skillet, heat and stir-fry onion and garlic until golden brown. Add carrots and green beans and continue to stir-fry for 2 minutes. Add pineapple, rice, ketchup and salt. Mix well and stir-fry for another three minutes. Arrange cucumber slices around the edge of a medium sized platter. Pour the rice mixture into the center and garnish with green onion and cilantro.
(This delicious recipe by Judy Amorelllo is taken from the Unity Church of Palm Harbor Cookbook. It is one of 20 vegetarian recipes featured. To order your cookbook call 727-784-7911 in Palm Harbor, Florida.)
A simply delicious Salad Alternative:
The Tomato/Mozzarella Stack
Slice one large, organically grown tomato into three thick slices.Slice fresh Mozzarella Cheese into three thick slices and stack them alternately with a large fresh basil leaf placed between each layer of tomato and cheese.Marinate a teaspoon full of capes in three tablespoons of either Balsamic Vinegar or Olive Oil. Pour oil or vinegar over the stack - garnish with a fresh basil leaf on top.Add a cup of your favorite soup for a perfect mid day meal.
GODS AMAZING MIRACLES
The Koala is an herbivore. It has a big nose with a lot of hairs in it that help to find the best leaves to feed. Koalas feed mainly on eucalyptus leaves with a high percentage of poisonous constituents. However, the digestive system of the species takes care of the hazardous nutrients. Thank You God, for the built-in survival mechanisms that you created for each of your unique creatures. Our individual abilities make it possible for us to share planet earth in peace, knowing that your bounty is sufficient for all of us.
For More Amazing Miracles Click Here
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