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Vegetarian Delights!
Veggies and Fruits
that even your children will love!
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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Bon Appetite .......
Eggplant Burgers
Delightful Entree 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-Ginger Compote
Cool and refreshing summer dessert or appetizer |
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
French Onion Casserole
Easy to make and extremely delicious |
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
Green and White Salad
Ideal for a Share A Dish event |
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
Irish Pea Soup with Mint
A treat for your Irish friends... |
1 lb green peas, freshly shelled
2 T 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, cilantro and parsley 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 6.
Pineapple Vegetable Fried Rice
A great luncheon entree or dinner side dish |
4 Tbs vegetable oil 1 Tablespoon tomato ketchup
1 yellow onion, finely chopped 1 tsp salt
3 garlic cloves, minced 1 cucumber, thinly sliced
1 cup carrots, chopped 4 Tablespoons green onion, chopped
1 cup green beans, chopped 4 Tablespoons fresh cilantro, chopped
1 cup pineapple chunks
3 cups cooked rice
In a Wok or large skillet, heat oil over medium heat and stir-fry the onion and garlic until golden brown. Add carrots and green beans and stir-fry for 2 minutes longer. Add pineapple, rice, ketchup and salt. Mix well and stir-fry for another 3 minutes. Arrange cucumber slices around the edge of a medium platter. Pour rice in the center. Garnish with green onion and cilantro.
This recipe by Judy Amorello is from the Unity Church of Palm Harbor Cookbook. There are over 20 wonderful vegetarian recipes in this cookbook. To order your copy call 727-784-7911
Tomato/Mozzarella/Basil Stack
A perfect lunch for one |
1 medium organically grown tomato
1 small package mozzarella cheese
4 basil leaves
Cut tomato into three thick slices. Alternate with two think slices of fresh mozzarella cheese, each topped with a fresh basil leaf. Sprinkle two tsp of capers on top of the stack. Drizzle lightly with either olive oil or balsamic vinegar. Delicious served with hot, crusty bread and unsalted butter.
Single serving
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