Jainism and Animal Issues 1997

SR No.: 529104
Original Sutra Author: N/A
Author: Federation of JAINA
Publisher: USA Federation of JAINA
Publication Year: 1997
Total Pages: 60
Language: English
Classification: Magazine, USA_JAINA, & USA
File Size: 6 MB

Page 24

Fruit Smoothee
When bananas go ripe all at once, and you can't eat them all in time, just stick them in the freezer until you're ready to use them in this Fruit Smoothee or Banana Muffins. This smoothee is tasty and very filling when you add Almond Milk (recipe follows).
1/2 C
2
2 T
1 C
water 2 T
orange juice or apple juice
ripe bananas, frozen
maple syrup
Almond Milk (optional)
Blend ingredients until smooth. For variety, add a handful of fresh or frozen berries. Garnish with some new slivers of fresh fruit.
Almond Milk
Make lots of almond milk and store in the fridge (keeps longer than milk!). It's rich, filling, makes delicious smoothees (see above) and is great over cereal. And remember: almonds are the Indian "brain food!" (...Just ask your parents what they ate during exams.) 1/2 C raw almonds
1
1
1
1 lb.
2 T
Jainism and Animal Issues
sweetener OR 2 dates
Pour 1 C boiling water over almonds. Let cool and peel off skins. Blend almonds and water, gradually adding another 1 C water. Strain through a cheesecloth, and stir in sweetener. If you like dates, start the night before: soak almonds and dates in water overnight in 1 C water, proceed as above but skip the sweetener.
Tofu Scramble
If you're afraid of tofu, don't be! This is the easiest possible meal: great for a quick breakfast, lunch, or dinner! Remember tofu, sealed in a package, keeps fresh until the date marked. After you open it, refrigerate leftover tofu, soaking in water. You're supposed to rinse it and change the water every day or two, but if you use it up, you won't have to worry about it!
tomato
two celery sticks
green or red sweet pepper
soft or firm tofu
oil
1⁄2 t
each: turmeric, black pepper 3 T tamari OR eggless mayonnaise pinch cayenne pepper (optional) Finely chop veggies.
Drain water out of tofu, mash with a fork. Heat oil in a pan on medium heat. (If available, use non-stick pan.) Add veggies and spices; let cook until softened. Add mashed tofu, and cook for five minutes, mixing occasionally. Mix tamari or soy mayo thoroughly into tofu. Cook for another five minutes, mixing at intervals. Add extra seasonings to taste. Serve in a sandwich, fill a tortilla, or cat by itself. If you have a sandwich maker, use this mixture as a stuffing! Serves two.
For those in a hurry, keep a few boxes of Fantastic Foods Tofu Scramble Mix on hand (available in health food section, or at the health food store).
Call it Lunch or Dinner
When it tastes this good and it's this easy to make, you probably won't care what it's called: these appetizer and entree recipes can be lunch or dinner. They don't require a lot of kitchen equipment and won't take long to master, even for the "cooking-impaired." Many can be half-prepared ahead of time. Make enough for a few days, and freeze single servings for "homemade frozen food."
Black Bean Chili
We can also make this chili with kidney or pinto beans, if you prefer. Remember, cayenne pepper (mirchi) is "pure heat," and can be added cautiously to give this mild chili a more fiery flavor. Chili powder, unlike cayenne, is a spice mixture which can vary in "heat" depending on the mix.
oil
1 T 1
green pepper, diced chili powder
cumin powder
chopped tomato OR 2 T tomato paste
fresh corn or other veggies
cooked black beans (or canned)
salt
oregano
Saute green pepper, chili powder and cumin for a few minutes. Add tomatoes and corn (or other vegetables). Add 2 C beans. Mash the other 2 C beans and add mashed beans, salt and oregano to the vegetable mixture. If the mixture seems too dry, add 1/4 C water.
Simmer for 30 minutes. Serve with Cornbread or over rice. Cornbread from The Compassionate Cook
1 t
1 t 1 C
1 C 4 C 11⁄2 t
1 t
(20)
1 C
1 C 1 t 21⁄2 t 1 C 1/2 C
2 T
Preheat oven to 400. Lightly oil pan 9x9 or muffin pan. Stir dry ingredients in a mixing bowl. Combine soy milk and potatoes and add to the dry ingredients. Add the margarine and stir until completely blended. Pour the batter into the pan. For muffins fill up to 2/3. Bake for 20 minutes or until an inserted fork comes out clean. Makes 10-12 muffins. Great with chili.
Easy Enchiladas
cornmeal flour
salt
baking powder
soy milk
prepared mashed potato (flakes) margarine, melted
16 oz. refried beans (1 can) 1 pack
6 oz 1 3/4 C water 1 C
Old El Paso enchilada sauce mix tomato paste (1 can)
chopped celery 1 pack tortillas
Mix tomato paste, water, and enchilada mix over low heat. Then add celery. Spread sauce on inside of tortilla. Fill with beans and