A full day of meals from the Rosicrucian's New Age Vegetarian Cookbook really surprised us as to how great it was! Here is the incredibly long list of recipes if you want to try a whole day yourself!
Breakfast:
(Berries and Cream)
Assorted Berries
Cream
Mixed Nuts
Pour cream over berries and sprinkle with nuts
(Peanut Butter Muffins)
2 c Flour
4 tsp Baking Powder
1 tsp Vegetable Salt
1/4 c Brown Sugar
1 Egg, beaten
1 c Milk
1/4 c Peanut Butter
2 T melted Butter
Mix together dry ingredients. Work in peanut butter with your fingers. Combine egg and milk. Add to dry ingredients. Mix well and add melted butter. Mix again. Spoon into greased muffin tin and bake for about 20 minutes at 425 degrees.
Lunch
(Egg Sandwich)
Hard Boiled Eggs
Roasted Almonds, chopped
Chives, chopped
Mustard
Mayonnaise
Mix all together according to taste and how much is needed.
(Avocado Daisy)
2 Avocados, sliced
Mint Leaves
4 Naval Oranges or Tomatoes, sectioned or sliced
Lettuce Leaves
Arrange avocados and oranges alternately on a bed of lettuce. Sprinkle with mint. Serve with Avocado Dressing.
(Avocado Dressing)
1 Avocado
1/2 c Honey
1 Lemon
1/2 c Water or Pineapple Juice
Mix all together in a blender until smooth.
(Cucumber Cocktail)
2 c Pineapple Juice
2 c chopped unpeeled Cucumber
Blend until smooth. Chill before serving.
Dinner
(Lentil Cutlets)
2 c Lentils
1 c Brown Rice, boiled
1 T Butter
1 tsp Vegetable Salt
1 tsp Onion Juice-- I used onion powder
1 T Parsley, chopped
1 Egg, beaten
1 T Milk
Bread Crumbs
1/4 tsp Nutmeg
Cover lentils with water and bring to a boil. Boil for 2 minutes. Turn off heat and let stand for 1 hour. Drain. Add lentils and rice to food processor and blend until mashed. Add butter, seasoning and parsley, mixing well. Allow to cool. Form into oblong shapes about 1" thick. Dip in combined egg and milk then bread crumbs. Fry until browned on all sides. Serve with Tomato Sauce.
(Tomato Sauce)
2 c Tomato Pulp and Juice
1 small Onion, chopped
1 clove Garlic, minced
2 T Flour
Vegetable Salt
2 T Butter
1 tsp Savory
Melt butter in pot. Add flour and savory. Simmer until thickened. Add other ingredients and cook about 5 minutes. Season with vegetable salt to taste.
(Minted Carrots)
12 Young Carrots
1 T Brown Sugar
1/4 c Butter
1/2 tsp Vegetable Salt
2 T Mint Leaves, chopped
Put carrots in skillet with a bit of water to steam. Add butter. Cover and steam over low heat until tender. Add sugar. Season. Sprinkle with mint leaves to serve.
Dessert
(Ginger Cookies)
4 c Flour
1 c Brown Sugar
2 tsp Baking Powder
1/2 tsp Vegetable Salt
2 tsp Baking Soda
1 c Vegetable Shortening
1 Egg, beaten
1 c Sour Cream
1 c Molasses
1 tsp Cloves
2 tsp Ginger
1 tsp Cinnamon
Melt shortening. Allow to cool a bit before adding molasses, sugar, egg and sour cream. Mix spices, salt, powder and soda in half of flour. Mix in molasses and beat well. Add remaining flour. Cover and let stand for 1 hour. Drop by spoonfulls onto greased cookie sheets. Sprinkle with sugar and bake at 350 degrees for about 10 minutes.
Cookbook used:
New Age Vegetarian Cookbook by The Rosicrucian Fellowship 1968--- I have the 1979 edition