THE OCEANSIDE SEVENTH-DAY ADVENTIST CHURCH
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God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!

October -- More Tofu!

Tofu (bean curd) originated in China about 2,000 years ago.  Tofu is a widely enjoyed food made from soybeans.  It is made by curdling soya milk with a coagulant and then pressed into a sliceable cake.  Tofu has become more popular as it is gluten-free, lactose-free, contains no cholesterol, great for vegetarians and healthy for people who want to cut back on meat.  

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Tofu is available refrigerated in individual packages or non-refrigerated in aseptically sealed containers. Tofu varies in texture from soft to  firm to extra firm.  Soft tofu has a smoother texture and is used for salad dressings, sauces and desserts.  Firm and extra firm are used for baking, stir-frying and grilling.  The firmer tofus are usually higher in protein and fat content.  The tofu in containers with liquid can be frozen in the original packaging and will keep up to five months.  Freezing will change the physical properties, making it more spongy, chewy and absorbent for use in certain recipes.

Tofu is one of the super foods as it is very high in calcium, manganese, copper, selenium, protein and phosphorus.  It also has good amounts of omega 3 fats, iron, magnesium, zinc and  vitamin B1.  Studies indicate tofu can provide protection against cancer,  heart disease,  type II diabetes and obesity.

Preparing tofu:  Slice open the package, drain out the water.  Slice the block into 4-6 pieces.  Lay the pieces on paper towels and paper towels on top, set a large heavy object (cast iron skillet) on top for about 30 minutes…..or squeeze each slice between your hands until all of the liquid is out.  Now it is ready to be fixed as per your recipe. 


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VEGETARIAN DIRTY THAI FRIED QUINOA   (adapted from eatgood4life)

1 1/2 cups uncooked quinoa (remember to rinse the quinoa) Cook according to directions on package.

16 oz extra firm tofu, water squeezed out) cut in small cubes. Saute in large skillet with 1 Tbsp olive oil until brown

Add these chopped vegetables:

  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 jalapeno pepper
  • 1 onion
  • 2 Tbsp fresh ginger
  • 2 cloves garlic
  • 12 oz fresh green beans - cut
Cook until vegetables are tender, 5-8 minutes, stirring occasionally.

When the tofu/veggie mixture is almost tender, add the quinoa and the sauce mixture (see below) to the skillet.  Mix through and cook further for another minute, stirring occasionally.  

Sauce:
  • ½ cup soy sauce
  • 2-3 Tbsp red curry paste
If you want more sauce you can increase the amount.

Turn off heat and serve immediately.  You may sprinkle on some pepper flakes and sesame seeds if desired before serving.


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VEGAN CRUSTLESS VEGGIE QUICHE  (adapted from willowandthyme.com)

Ingredients:

  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 cup broccoli, steamed or boiled
  • 1 cup chopped mushrooms
  • 1 red or yellow bell pepper diced
  • 1 jalapeno pepper diced
  • 4 cloves garlic, minced
  • 1 block extra firm tofu - drained and squeezed
  • ½ cup unsweetened non dairy milk
  • 2 Tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp dried basil
  • ¼ tsp cayenne
  • salt/pepper to taste
  • 2 Tbsp fresh cilantro
  • ½ tsp smoked paprika

Instructions:

  1. Preheat oven to 350 degrees.  Saute in pan the onions, mushrooms, peppers, and garlic in olive oil - set aside to cool slightly

  2. In a blender whip the tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, smoked paprika, salt and pepper.  This mixture will be exceptionally thick and that’s okay.  You can thin it down with up to 2 Tbsp of water if needed to blend.

  3. In a large bowl, fold all vegetables including broccoli,  into the tofu mixture.  Then fold in fresh cilantro if desired.  Tasted and adjust seasonings as needed.

  4. Oil a 9” pie pan with oil or line bottom with parchment paper.  Pour batter in and jiggle to help it settle.  Top with tomato slices, sprinkle smoked paprika , a few grinds of fresh pepper and cover with aluminum foil.

  5. Bake about 30 minutes or until a knife comes out clean from the middle

  6. Remove foil and switch oven to broil for 1-3 minutes, watching closely to avoid burning, until browned.

  7. Let the quiche sit for about 10-15 minutes to finish setting.  Slice into pieces and serve warm.

Notes:  Other vegetables will work just as well as the ones listed.  Do not use vegetables with a high water content as the quiche will be too wet (such as zucchini.

This can also be made in muffin tins for grab and go breakfasts and frozen up to three months in an airtight baggie.

This could also be poured into a pie crust if desired.


THAI TOFU CURRY
  • One 14 oz. package of firm or extra firm tofu, all liquid squeezed out.  Cut into small cubes.  Marinate for 15 minutes in :
  • 2 Tbsp soy sauce
Ingredients for Paste:
  • 1 small onion chopped
  • 2 fresh green chilies, seeded and chopped (can use jalapeno or your choice)
  • 4 garlic cloves chopped
  • 2 tsp fresh grated ginger
  • 2 tsp lime rind grated (zested)
  • 2 tsp coriander
  • 2 tsp yellow curry
  • 2 tsp cumin
  • 1 Tblsp soy sauce
  • juice of one lime or small lemon
  • 1 tsp sugar
  • 1 can (13.5oz) coconut milk
Blend paste ingredients in blender.
​

Directions:
Heat 2 Tbsp sesame oil or olive oil in wok or fry pan.  Drain tofu and stir fry until golden brown.  Drain on paper towel.
Pour the paste into pan and stir well. Return tofu to the pan and mix it into the paste.  Heat until paste is slightly thick.
Garnish with red chili or pepper.  Serve with jasmine rice.

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PUMPKIN PIE    (by Alicia Silverstone)
Ingredients:
  • 16 oz. can pureed pumpkin
  • ½ cup maple syrup
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • 1 tsp. ground allspice (optional)
  • ½ tsp. ground nutmeg (optional)
  • 3 Tbsp. cornstarch
  • 1 package (12 oz.) silken tofu
  • 9 inch unbaked pie shell

Directions:
Preheat oven to 425 degrees.
Blend all the ingredients together until very creamy and smooth.  Pour into pie shell.
Bake at 425 degrees for 15 minutes.
Lower the heat to 350 degrees and bake for another 50-60 minutes.
Chill and serve.







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1943 California Street, Oceanside, CA 92054

Phone:  760.757.3636
Email:  oceansidesda@gmail.com

Services every Sabbath:
Sabbath School:  9:45 A.M.    Worship Service:  11 A.M.
  • Home
  • Online Church Services
  • Join Us
    • WEEK OF PRAYER
    • Upcoming Events >
      • Sabbath Services
      • Family Game Night
    • 2020 Sermons >
      • 2014 Sermons
      • 2015 Sermons
      • 2016 Sermons
      • 2017 Sermons
      • 2018 Sermons
      • 2019 Sermons
  • Church Life
    • 2020 Calendar
    • Activities
    • Home Bible Fellowship Groups
    • Mission Clinics
    • Mission Trips
    • Homeless Breakfast
    • Silverado Worship Service
    • Sisters of Strength
    • Youth / Collegiate >
      • Youth Program
      • Collegiate Program
  • Recipe Corner
    • Summer Salads
    • Women's Tea Recipes
    • Deviled "Eggs"
    • Irish Food
    • Southern Food
    • Appetizers
    • 2018 Recipes >
      • Parsnips
      • Fall Carrots
      • Carrots salads
      • Peas
      • Watermelon
      • Jerusalem Cookbook
      • Women's Tea Recipes
      • Mushrooms
      • Spaghetti Squash
      • Cranberries
    • 2017 Recipes >
      • Ginger
      • Pears
      • Vegan Cheese
      • Barley
      • Radishes
      • Corn
      • Brussels Sprouts
      • Cucumbers
      • Cabbage
      • Asparagus
      • Tomatoes
      • Lentils
    • 2016 Recipes >
      • Holiday Foods
      • Butternut Squash
      • Apples
      • Green Beans
      • Potato Salads
      • Broccoli
      • Eggplant
      • Tempeh
      • Cauliflower
      • Beets
      • Sweet Potatoes >
        • Women's Brunch
    • 2015 Recipes >
      • Breakfast
      • More Tofu!
      • Tofu
      • Berries
      • Zucchini
      • Avocado
      • Quinoa
  • Online Giving
  • Our Team
  • Contact Us
  • Resources and Links
    • Oceanside Adventist Elementary
    • Our Fundamental Beliefs
    • Sabbath School Lesson Studies
    • Bread of Life
    • 3ABN Kids
    • Adventist Book Center
    • Southeastern California Conference
    • Adventist World Radio
  • Christmas Baskets & Stars