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Recipes from Indiana Family Campmeeting 2009
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Indiana Family Campmeeting 2009 was a great spiritual feast with powerful messages, blessed fellowship and eternal commitments.  In addition to all that the healthful food prepared by the Brinley family in the cafeteria was a great blessing to all who partook.  Many who sampled the food there have asked for the recipes so that they can make them at home.  The Brinleys have graciously supplied all the recipes used at Indiana Family Campmeeting 2009 here for your enjoyment and to your good health.

Cheese Sauce
3 cups water
¼ cup pimentos
2/3 cup yeast flakes
1/3 cup cashews
1/3 cup corn starch
1 tsp salt
1 ½ tsp onion powder
¼ tsp garlic powder
2 tbsp lemon juice
3-4 tbsp vegetable oil

Blend all ingredients until smooth. Pour into sauce pan and stir until thick.


Tofu Ranch Dressing
1 12oz. block soft tofu
½ cup soy milk
2-3 tbsp lemon juice
1 tsp salt
¼ tsp garlic powder
1 tsp onion powder
2-3 tbsp vegetable oil
1-2 tbsp dill weed or parsley flakes

Blend all ingredients except parsley or dill until smooth. Stir in green herbs, chill and serve.


French Salad Dressing
½ cup olive oil
1 cup tomato puree
1/3 cup lemon juice
1/3 cup honey
1 tbsp paprika
1 tbsp onion powder
½ tsp garlic powder
1 ½ tsp salt

Blend all ingredients until smooth. Chill and serve.


Italian Salad Dressing
1 cup olive oil
1/3 cup lemon juice
1 tsp onion powder
1 tbsp Italian seasoning
1 tsp salt

Combine all ingredients in a jar and shake to mix. Store in refrigerator.


Tofu Mayonnaise
1 cup cashews
1 cup tofu
1 tsp salt
1 tsp onion powder
¼ tsp garlic powder
¼ cup vegetable oil
1-1/2 cups boiling water

Combine all ingredients in blender with 1 cup of boiling water. Blend, adding more water as needed until cream is smooth and a little thin. Refrigerate until thick and completely cooled.


Cashew Gravy
1 cup cashews
2 tbsp corn starch
3 tbsp yeast flakes
2 tbsp bragg's or soy sauce
1 tsp salt
1 tbsp onion powder
¼ tsp garlic powder
2-3 tbsp vegetable oil
4 cups boiling water

Blend all ingredients with one cup of boiling water until smooth. Add more water as it blends. Pour into pan and stir until thick.


Butter Spread
1 cup coconut oil
1 cup vegetable oil
2-3 tbsp soy lecithin
1 tbsp butter flavoring
1 tbsp salt
1 cup water

Blend all ingredients except water for one minute. Add water and blend another minute. Pour into containers and refrigerate until firm.


Carob Peanut Butter Fudge
11/4 cups peanut butter
1/3 cup honey
1 tsp vanilla
1 cup soy milk powder
1 cup carob chips

Mix 1 cup peanut butter with honey and vanilla until creamy. Add milk powder and mix into a ball. Press dough into 8"x 8" pan. Melt carob chips with remaining peanut butter and spread on top. Chill and serve in small pieces.


Cutout Cookies
2/3 cup coconut oil
½ cup maple syrup
1/3 cup honey
1 tsp vanilla, maple, lemon, or butter flavor
¼ cup soy milk powder
¼ - ½ tsp salt
1 tbsp ground flax seed
3 cups flour

Mix all ingredients in large bowl, stirring after each is added. Add more flour if needed to make a ball. Chill dough, then roll out and cut with cookie cutters. Place on cookie sheets and bake for 8-10 minutes. Do not over-bake. These cookies taste better several days after making.


Granola
16 cups oats (dextronized)
2 cups flaked coconut
2 cups sliced almonds
2 cups sunflower seeds
1 ½ tsp salt
1 cup honey
½ cup vegetable oil
¼ cup molasses
¼ cup vanilla
¼ cup maple flavoring

Mix all ingredients and spread on large cookie sheets. Bake at 300 degrees until crispy and brown, stirring often to prevent burning.


Potato Soup
8-10 medium potatoes, peeled and chopped
1 large onion, chopped
3-4 stalks celery, chopped
1 tbsp salt
2 cups soy milk
1 12oz. block soft tofu
3-4 tbsp yeast flakes
2-3 tbsp soy sauce or bragg's
1 tbsp onion powder
¼ tsp garlic powder
2 tbsp vegetable oil
3-4 tbsp parsley flakes

Combine vegetables and salt in large pot and cover with water. Boil until vegetables are tender. Place remaining ingredients (except parsley) in blender and blend until smooth. Add to vegetables along with parsley. Mix, heat, and serve.


Tofu Whipped Cream
1 12oz. block silken tofu
¼ cup honey
1/3 cup vegetable oil
1 tbsp vanilla
½ tsp salt

Blend all ingredients until smooth. Chill and serve.


Peach Crisp
1 qt. canned peaches
3 tbsp cornstarch
1 cup oats
1/2 cup flour
1/4 cup brown sugar
1/4 cup soy margarine
1/4 tsp salt

Drain peaches and dissolve cornstarch in juice. Stir in saucepan until thick. Stir in peaches. Pour into 9x13 baking dish. Mix together remaining ingredients and sprinkle on top. Bake at 350 degrees for 25-30 min.


Lemon Pie
¼ cup corn starch
½ cup orange juice
1 ½ cups pineapple juice
½ can coconut milk
¼ cup honey
2 tbsp lemon juice
1/8 tsp lemon extract
¼ tsp salt
1 baked crumb crust

Combine ingredients in sauce pan and stir until cornstarch is dissolved. Heat, stirring constantly, until boiling. Pour into prepared crust and refrigerate several hours. Top with tofu whipped cream before serving.


Crumb Crust
½ cup unsweetened coconut
½ cup raw almonds
2/3 cup flour
½ tsp salt
2 tbsp honey

Blend almonds and coconut in blender until very fine. Combine all ingredients in food processor to mix. Press into lightly oiled pie pan and bake at 375 degrees for 10 min.


Breakfast Burritos or Bagels
1 16oz block firm tofu
½ cup chopped onions
¼ cup chopped peppers
3 tbsp yeast flakes
1 tsp salt
1 tsp onion powder
¼ tsp garlic powder
2 tbsp olive oil
8-10 whole wheat tortillas or bagels
1-2 cups "cheese" sauce

Crumble tofu into skillet and add vegetables, seasonings and oil. Fry until crispy. Roll inside tortillas or top bagels with. Drizzle "cheese" sauce over top and bake until hot and crispy.


Biscuits
4 cups whole wheat flour
3 ½ cups unbleached white flour
2 cups quick oats
½ cup gluten flour
¾ cup sucanat
2 tbsp yeast
1 tbsp salt
4 cups warm water
1 cup oil

Mix all the dry ingredients thoroughly. Mix the oil and warm water and add them to the dry ingredients. Stir only enough to make a moist but not sticky dough, adding more flour as necessary. Using an ice cream scoop, scoop dough on to sprayed cookie sheets. Let rise until doubled (30-45 min). Bake for thirty minutes or until lightly browned at 350 degrees.


Corn Tamale
3 cups cornmeal
1 tsp salt
1 cup chopped onions
1 cup oil
1 15 oz. can corn
1 15 oz. can chopped tomatoes
1 ¼ cups soy milk
1 15 oz. can olives, chopped

Mix all ingredients in large mixing bowl and pour into oiled 9"x13" baking dish. Cover and bake at 300 degrees for 90 min.


Holiday Loaf
1 cup tofu
½ cup tomato sauce
2 tbsp yeast flakes
½ tsp garlic powder
2-3 tbsp bragg's liquid aminos
1 tsp salt
1 tsp sage
5 cups fresh bread crumbs
2 cups ground walnuts
2 cups chopped onions

Mix all ingredients in large bowl. Pour into oiled 9"x13" baking dish and cover. Bake at 350 degrees for 60 min. Uncover and bake another 30 min.


Lasagna
1 box lasagna noodles
1 jar pasta sauce
1 16 oz. Block tofu
1 cup tofu mayonnaise
1-2 cups chopped spinach
1-2 cups "cheese" sauce

Boil and drain pasta noodles. Crumble tofu and mix with spinach and mayonnaise. Layer pasta, sauce, and tofu. Top with "cheese" and bake at 350 degrees for 30 min.