Bronte's Cookbook

2 cups cooked millet (should be still warm)
1/4 cup walnuts
1 tsp garlic
1 Tbsp rice or oatflower (instead of eggs)
1 cup firm tofu
2 Tbsp Braggs Aminos
2 large onion, chopped
1/2 cup breadcrumbs

Directions:
1. Mix and form patties.
2. Bake until brown on sprayed pan.
3. Use 1 cup measures.

GRAVY

1 cup cooked beans (chickpeas)
1 cup soft tofu
11/2 cup water
1 tsp seasoning
1/2 tsp garlic powder

Blend until smooth, cook until thickened.
Option: Add a little steamed carrot & broccoli & onion and blend.

Bible Text: 1 Thessalonians 5:16
“Rejoice evermore.”

2 cups lentils
2 cups water
1 Tbsp butter
1 onion, finely chopped
1 Tbsp yeast flakes
1 dash thyme, curry spice, or your favorite herb salt or soy sauce

Directions:
1. Soak lentils for 24 hours in water.
2. Bring the lentils to a boil in the soaking water. Lower heat and let simmer approximately 20 minutes.
3. Add chopped onions and other ingredients — Simmer until lentils are tender, approximately 10 more minutes.
4. Season to takes and serve.

Bible Text: Isaiah 41:10
“Fear thou not; for I am with thee: be not dismayed; for I am thy God: I will strengthen thee; yea, I will help thee; yea, I will uphold thee with the right hand of my righteousness.”

1 cup or 8 oz. lentils, soaked overnight in 1-2 1/2 cups water
2 Tbsp vegetable oil
2/3 cup onion, chopped
1 tsp garlic, minced
1/2 cup tomatoes, skinned and chopped
1 cup carrots, coarsely grated
1/2 cup apples or mangoes (half ripe), chopped
1/2 cup pimento or sweet peppers, finely chopped
1/4 cup chives, finely chopped
1 tsp thyme
1 1/2 tsp salt
Hot pepper to taste
1 cup soft breadcrumbs or more
1 beaten egg

Directions:
1. Cook lentils until soft and water is absorbed. Crush until smooth.
2. Heat oil in pot and fry onion, garlic, tomatoes, carrots, apple, pimento peppers, chive and thyme until soft.
3. Add onion-tomato mixture to lentils, together with salt, pepper and breadcrumbs.
4. Stir in beaten egg until mixture is well blended; adjust salt and pepper.
5. Place in a greased loaf pan 8 1/2’ x 4 1/2’ x 3” and bake at 325° –
350° for 25 — 30 minutes or until firm.

Variation: Substitute pigeon peas or minced soya for lentils.

Bible Text: Romans 8:28
“We know that in everything God works for good with those who love him, who are called according to his purpose.”

2 pkgs Ives ground veggie meat
1-2 tbsp vegetable oil
2 cans Heinz brown beans in sauce
2 cans Stokley red kidney beans
2 cans stewed tomatoes
1 can whole plum tomatoes, diced
Chili powder to taste

Directions:
1. Heat oil in pot and add ground veggie meat.
2. Add remaining ingredients.
3. Simmer for 30 minutes to 2 hours.

Bible Text: Psalms 13
“How long wilt thou forget me, O LORD? for ever? how long wilt thou hide thy face from me? How long shall I take counsel in my soul, having sorrow in my heart daily? how long shall mine enemy be exalted over me? Consider and hear me, O LORD my God: lighten mine eyes, lest I sleep the sleep of death; Lest mine enemy say, I have prevailed against him; and those that trouble me rejoice when I am moved. But I have trusted in thy mercy; my heart shall rejoice in thy salvation. I will sing unto the LORD, because he hath dealt bountifully with me.”

Also enjoys reading Psalms 20, 23, 48, 70, 75, 93 & 150

1 1/2 cup chopped onions
3 Tbsp water
2 Tbsp oil (olive is best)
2 1/2 cups finely chopped celery
3/4 cup chopped walnuts
3/4 cup ground pecans or sunflower seeds
1 1/2 tsp salt
2 cups Soy milk
1 1/4 tsp basil
1/2 tsp sage or 1 ¼ tsp thyme
3 cups whole grain bread crumbs

Directions:
1. Saute onions in water and oil until clear.
2. Put into the bowl and add remaining ingredients, omitting bread crumbs.
3. Stir together well and fold in bread crumbs.
4. Pour into LECITHIN-OILED 8”x8” baking dish.
5. Bake at 350 F for 60 minutes. (To prevent overbrowning on top, you may need to cover with foil near end of baking.

Delicious served with “Country Style Gravy”

Bible Text: Philippians 4:6,7
“Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God. And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus.”

French bread loaf — cut into 1/2 inch squares
1/2 cup butter or margarine — softened
8 oz cream cheese — softened
1/2 cup maple syrup
12 large eggs
3 cups half& half
1 1/2 tsp vanilla
Cinnamon

Directions:
1. Grease a 9×1 3 casserole dish and fill 2/3 full with cubed French bread.
2. In a small bowl mix together butter, cream cheese and maple syrup. Okay to leave lumpy. Spoon evenly over top of bread.
3. In a large bowl mix together, eggs, half & half and vanilla.
4. Pour over bread and cream cheese mixture. (Bread will float then soak up mixture)
5. Sprinkle with cinnamon, cover and put into fridge overnight.
6. Bake at 350 degrees for 50 — 55 minutes. Done when centre is raised and golden.
Serve warm with strawberries and whipped cream

Bible Text: Psalms 62:2
“He only is my rock and my salvation, my fortress; I shall not be greatly
moved.” 

5-6 large potatoes, boiled, drained and skinned
1/2 cup vegetable oil
1 cup sourcream
1 tsp tumeric
I Tbsp chicken flavoured seasoning or Vegeta
1 cup corn flakes, crumbled
2-3 garlic cloves, crushed or minced
2-3 hard boiled eggs, sliced (optional)
1 cup grated cheese (optional)

DIRECTIONS:
1. The potatoes can be boiled one day ahead, or wait until they cool off.
2. Skin potatoes and slice them in rounds or like french fries.
3. In a big mixing bowl, mix the oil, sour cream, tumeric and vegeta with the sliced potatoes.
4. Once it is well mixed, place in greased glass dish.
5. Decorate top with cheese, boiled eggs slices and crumbled corn flakes.
6. Loosely cover with foil and bake in oven for 40-45 minutes at 350.

Bible Text: Psalm 121
“1 will lift up mine eves unto the hills, from whence cometh my help. My help cometh from the LORD, which made heaven and earth.

2 medium or two large eggplants
5 Tbsp flour
6 Tbsp butter
2 onions, sliced
2 cans (19 oz) stewed tomatoes
2 tsp salt
2 Tbsp brown sugar
1 1/2 to 2 cups mozzerella cheese, grated
1 cup dried bread crumbs
Directions:
1. Peel and dice eggplants. Cook in salted water for ten minutes, drain.
2. Put in buttered casserole dish.
3. Melt butter in frying pan and stir in flour. Add tomatoes, onions, brown sugar and salt.
4. Cook over low heat, stirring constantly until thickened — pour over eggplant.
5. Combine cheese with breadcrumbs, and sprinkle over casserole.
6. Bake at 3000 for 30 minutes, or until bubbly hot.
8-10 servings.
Bible Text: Revelations 22:14
“Blessed are those who wash their robes, that they may have the riI,t to the tree of life and that they rn ay enter ti, e city by the gates.”

6 sweet potatoes — cooked, peeled and mashed
¼ cup evaporated milk
1/4 cup orange juice
1 tsp vanilla extract
1/2 cup white sugar
1/2 tsp salt
3 tbsp butter, melted
1/2 tsp nutmeg
1/2  tsp cinnamon

Topping:
1/3 cup butter, melted
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans

Directions:
1. Preheat oven to 350 F.
2. Grease a 2 quart casserole dish and set aside.
3. Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into greased casserole dish.
4. Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.

Bible Text: Psalms 105:1
“0 give thanks to the Lord, call on his name, make known his deeds among the peoples!”

Oil
1 large white onion, diced
4-5 garlic cloves, diced
2 celery stalks, diced
2 hot red (Jamaican) peppers or jalapeno peppers, diced
3/4 cups (dried) textured vegetable protein (TVP), moisten
2 small or 1 large can stewed tomatoes
2 small or 1 large can tomato sauce (optional)
1 large can dark red kidney beans, drained
(you may need another can of kidney beans, depending on how
much chili you make)
1 can black-eyes beans or Romano beans, drained
1 can chickpeas, drained
1/2 – 3/4 bottle chili sauce, (add according to taste)
Cayenne pepper (to taste)
1-2 Tbsp Chili powder (to taste)
1-2 Tbsp Cumin (to taste)
Hot red chili pepper flakes (to taste)
1 medium green pepper, chopped (sprinkled over when finished)
1 medium red pepper, chopped (sprinkled over when finished)
1 stalk green onion, chopped (sprinkled over when finished)

Directions:
In a large deep pot, add oil and heat well.
Turn stove down to medium/low and sauté onion, garlic, celery and peppers — 5 minutes.
Add in the moistened TVP (squeeze excess water before adding), mix well.
Continue to add ingredients in order as listed above.
Keep stove on low to avoid spattering, stirring often to ensure chili is mixed well.
Cook for minimum 45 minutes to 1 hour. (Leave lid on for 1/2 hour after cooking for flavours to infuse.

Bible Text: Philippiaiis 4:13
“I can do all things in him who strengthens me.”