All recipes are total vegetarian and vegan with the exception of the use of honey (which some do not consider to be vegan). If you choose not to use honey it may be replaced with a similar sweetener.  We choose not to use dairy and eggs because of the health implications as the animal kingdom groans with disease.   For more health info visit our main site at or our health site at


  Frontal Lobe Friendly Pathways in the Kitchen 

is a  New Cookbook from Bible Picture Pathways focusing on replacements for commonly used foods that compromise our reasoning processes. Includes recipes for condiments, cheeses, nutmeats, salad dressings and more.  All recipes are total vegetarian and are used regularly in our household.  They are simple to make, but delicious! Also included are short sections telling why these replacements are important.      34 pages, paperback   Available in  the Bible Pathways Store   

  Almost a giveaway at only $6.99

Pathways in the Kitchen  Now available for free in PDF form 

 Gluten-free Breakfast Strips

Combine in Saucepan:       ½ tsp salt                                ½ tsp paprika                                                              Dash turmeric                                    1 cup water (more if necessary)                         ½ cup quinoa                         ½ tsp pero

Cook together until quinoa has absorbed all liquid, approximately 15 minutes.  Place in food processor with:                                                                                                                                  2-3 Tbsp coconut oil             ½  6oz. can tomato paste                                        1 ½ tsp onion powder         1 tsp beef-style seasoning

Process until well mashed.  Remove from food processor and add.

¼ cup garbanzo flour                          ¼ potato flour

Roll out thin using garbanzo flour to prevent sticking.  Cut into strips.  Fry in skillet using coconut oil or bake, if preferred, until lightly browned.  

Banana Nut Muffin Tops

3 big bananas, mashed                    1/3 cup olive oil

½ cup sucanat                                 1 cup nuts, chopped

¼ cup soy or nut milk                    1 cup quick oats

½-3/4 cup spelt flour

Mix oil, sucanat and bananas. Add dry ingredients with nuts last. Spoon into 18 oiled muffin cups.  Bake at 350ºF for about 30 minutes or until lightly browned.   


¾ cup whole wheat flour                     ¾ cup rolled oats                                                                    ½ tsp salt                                            2  1/6 cup soymilk                                                              1 Tbsp sucanat or date sugar                  1 Tbsp olive oil

Blend until smooth.  Cook on griddle on medium heat until done.  Spread batter thinly in pan.  Cook only on one side.  Great rolled with fresh strawberries.   Yield:  13 crepes.   Pictured: Filled with fruit salad mixed with coconut topping.

Coconut Whipped Cream

1 13.5oz can coconut milk                               ½ +cup organic powdered sugar                ¼ cup soymilk powder or oat or rice baby food powder                                                          1/2 tsp vanilla powder 

Place coconut milk in refrigerator for 4hrs. Then pour off liquid. Mix with electric mixer old fashioned egg beater. 

   Non–GMO Vanilla Powder

Cut vanilla beans in half inch pieces and dry. When dry, whiz in coffee grinder until powdered. Use about half as much of this vanilla as a regular recipe calls for.  Mm mm Good!

Almost an Omelet

½ cup onion, chopped                         ¼ cup pepper, diced

1 tsp garlic powder                               1 cup (7-8 oz) firm tofu

¼ cup water                                         1 tsp nutritional yeast

1 tsp Bragg’s Liquid Aminos                1 Tbsp cornstarch

1 Tbsp cornmeal                                  1 tsp salt

Blend all except the pepper and onion.  Stir in pepper and onion.  Bake on a cookie sheet in 4 round circles at 400◦F (15-30 minutes)until firm and somewhat crusted on both sides.  You may need to flip these over halfway through or move them from the top to the bottom of the oven.   ( I have sometimes replaced the pepper with fresh parsley or chives. )


 Homemade Non-GMO Carob Chips

¾ cup roasted carob powder               ¼ cup sucanat

1 cup coconut oil                                      1 tsp pero

Place all ingredients in a double boiler.  Warm until melted.  Mix together well.  Spread on a piece of parchment spread with coconut oil and allow to cool in the refrigerator.  When hardened remove from parchment and break into chips.  You may also choose to just make carob drops with a spoon on the parchment.  Store chips in a container in the fridge or freezer.  I freeze these first when I use them in carob chip cookies and they seem to hold together quite well. 

 French Toast

1 pkg. silken tofu extra firm             2-3 Tbsp sweetener

        3 Tbsp olive oil                                 Soy, Oat or Flaxseed Bread


Place tofu sweetener and oil in the blender.  Fill with soymilk to  3 cups.  Dip bread in mixture, fry on PREHEATED nonstick pan or iron skillet.  Flip over and fry on the other side. 

Breakfast Pizza

Use pita pockets for a crust or make a biscuit crust. Top with scrambled tofu, better franks, and vegan cheese (sesame cheese).

Scrambled Tofu

1 pkg. 16 oz. pkg. water-packed tofu

1 tsp chicken-like seasoning

1 tsp Lawry’s- like seasoning

¼ tsp turmeric

Mash tofu and scramble in skillet over medium heat until flavors are absorbed and tofu turns a light yellow color. 

Give us this day our daily Bread    Matthew 6:11

Tips for bread making-  Make sure the water is warm, but not hot.    Don't forget too knead it well.  It should all stick together, but not to your hands when ready.(The artisan bread is different.  It is still sticky. )  Make sure the oven is preheated, and let your bread rise in a warm, but not too hot place until about double. 

I earned my way to summer camp when I was 11 by selling this bread.

 Honey Wheat Bread

1 Tbsp honey                         1 Tbsp active dry yeast (1pkg.)                                   1 2/3 cups warm water 110-115F (Warm to touch, not hot enough to burn or it will kill the yeast)

Let this sit for about 5 minutes until you can see the yeast “growing”. Then add: 1 Tbsp oil                                 1 tsp salt                                   1 ½ cup whole wheat flour                        ½ cup rolled oats                             1 ½ cup unbleached or bread flour  

Stir this until it is too stiff to stir.  Add ½ cup whole wheat flour over dough and begin to knead.  You may do this either in an oversized bowl or on the countertop coated with flour.  Knead for approximately 5 minutes or until dough is firm, but not sticky adding more flour if necessary.  Let rest 20 minutes. Punch down and form into loaves.  To form loaves flatten dough into a circle, fold dough into a long triangle.  Begin at small point and roll up.  Place in an oiled pan.  Let it rise until double. Bake at 350◦F for 35-40 minutes.  Makes 2 loaves- 1 lb. each.

This makes a very unique bread.  Great for garlic bread. 

 Artisan Bread (Pictured)

6 1/2 cups lukewarm water                       1 Tbsp yeast                                3 Tbsp salt                                                 ¼ cup olive oil                                 7 cups unbleached flour                           6 cups whole wheat flour

Mix flours together in a separate bowl.  Combine remaining ingredients in a bowl.  Let rise at least 2 hours or refrigerate overnight.  Preheat oven to 475ºF.  Preheat 3 deep iron skillets with lids (like a dutch oven) for 45 minutes.  Oil 3 bowls and cut the dough into 3 sections placing one in each bowl.  At the end of preheating the pans  gently drop each section into a pan.  Replace lid and place in oven.  Bake at 475 ºF for 30 minutes.  Remove lids and bake for 10-15 minutes more.   Makes 3 round loaves.   

We used this bread for a bread making class.                               Even my husband made some! 

Easy Flaxseed Bread

2 Tbsp active dry yeast                                     1 cup gluten flour

1 Tbsp sweetener (honey, agave, molasses)             ½ tsp salt

3 ½ cups warm water 110-115◦F                       1 cup flaxseed, ground


 1/3 cup sucanat (sugarcanenatural)                 6 cups whole wheat flour

¼ cup olive oil  or 2 Tbsp lecithin granules

Soften yeast and honey in warm water.  Grind flaxseeds in a coffee grinder or blender.  Combine whole wheat flour, gluten flour, quick oats, sucanat, and salt in a large bowl.  When yeast mixture rises add oil.  Stir in dry mixture.  Knead until smooth about 10 minutes adding flour if needed.  Divide  and shape  into loaves.  Place in oiled loaf pans.  Let rise until double.  Bake at 350F  for  approximately 35 minutes.  Makes 3-4 loaves.   This makes a wonderful bread for homemade French toast. 

 Quick and Easy Granola

12 cups oats                             ½ cup oil

1 /2 cup water                          ½ cup honey

½ cup molasses                       1 cup  sliced almonds, or more

Mix together.  Place on 2 prepared cookie sheets.  Toast at 250F until lightly browned and crunchy. (Add dried fruit.) 

 Raspberry Delight Cream(Sherbet)

1 ½ cups water           ¾ cup Soymilk  Powder

1 cup organic sugar    3 ¾ cup frozen raspberries

Blend.  This will probably require a VitaMix or Blend-tec blender as it is thick when blended.

 Rainbow Sherbet

Orange Sherbet-Creamsicle

I cup orange juice concentrate          1 cup organic sugar

1 medium carrot, grated                    3 cups soymilk

Pinch of salt

Blend until smooth. Pour into ice cream freezer and freeze.

Lemon or Lime Sherbet

1 cup lemon or lime juice                  1 ½ cups organic sugar

3 cups of soymilk                               pinch of salt

Blend and pour into ice cream freezer.  I add 3 Tbsp Spinach powder for lime color.   

  No Chemical Seasonings

 Mock Lawry’s Seasoning 

1 cup salt                                   1/3 cup organic sugar

1/3 cup paprika                        3  Tbsp garlic powder 

2 Tbsp onion powder               1 Tbsp celery seed  

Beef Style Seasoning 

½ cup salt                                   ¼ cup nutritional yeast 

½ cup sucanat                             1 Tbsp  cornstarch 

½ Tbsp celery seed                    ½ Tbsp onion powder

 ½ Tbsp garlic powder               1 tsp roasted carob powder

Blend until powdery. 

Chick-N Seasoning 

1 cup nutritional yeast flakes                 ¼ cup salt 

¼ cup organic sugar                            1 tsp thyme 

1 Tbsp onion powder                           1 ½ garlic powder 

3 Tbsp parsley 

Blend until powdery. Store in an airtight container. 

 Herb Schmear

1 ½ cups cashews,raw    3 Tbsp lemon juice 

1 tsp onion powder     2 cups water

2 Tbsp nutritional yeast     2 tsp agar powder

1 tsp garlic powder         1 ½ tsp salt

1 Tbsp basil 

  1 tsp each, thyme, parsley, chicken-style seasoning

Boil water and agar for 5 minutes. Blend all the ingredients.  Pour into molds and chill.   We use  this as a spread on bagels, artisan bread or crackers. 

  Gluten Steaks


 2 cups gluten flour            2 Tbsp. soy flour                                  2 Tbsp nutritional yeast          2 Tbsp whole wheat flour                 2 cups cold water 

Mix dry ingredients. Add water all at once.  Mix with fork.  Knead 1-2 minutes.  Roll into a log 12-14 inches long Slice into 10-12 slices and put in boiling broth. 

5 Tbsp yeast paste OR ½ cup Bragg’s Liquid Aminos
1 tsp seasoned salt               1 tsp chicken-like seasoning 
 1 tsp beef-like seasoning             ¼ cup nutritional yeast
   1 tsp onion powder                  1 tsp garlic powder 
  3 qts. Water                     
 Boil gluten 30 minutes. Stir down if needed.

 Our Favorite Tacos 

Layer Soft Taco or Burrito Shell first.  Then Spread with Velveeta-like Cheese

Add a corn taco and fill with vegetarian refried beans.

This leaves room for olives, and other veggies and holds it all together.

Homemade Flour Tortillas

Combine ingredients

1 1/2 cups unbleached flour             1 1/2 cups whole wheat flour

1/2 tsp salt                      3 Tbsp olive oil.  


1 cup water - Add water until the dough holds its shape and can be formed into a ball.  Cover and let rest 20 minutes.  Divide into balls and roll out thin or press in a tortilla press.  Heat skillet.  Do not oil skillet.  Fry on each side until it begins to brown, Approximately 30 seconds. Remove to place and keep covered with towel until use.

 Velveeta-Like Cheese

3 cups water                            1/2 cup flour

1/2 cup olive oil (or Less)                  1/4 cup sesame seeds 

3/4 cup nutritional yeast                                  3 tsp salt

4 Tbsp cornstarch               1 1/2 tsp garlic powder

1 1/2 tsp onion powder                   4 Tbsp lemon juice

1/4 cup pimento or 2 tsp paprika   

Blend thoroughly in blender.  Cook on stove top until thickened.

  Tofu Whipped Topping  

1 pkg. firm silken tofu 

1/2 cup organic sugar

1/8 tsp salt

1/4 cup soymilk powder

2-3 Tbsp light olive oil

1 tsp powdered or no-alcohol vanilla (optional)

 Non-Dairy Pumpkin Pie

2 (9-inch) unbaked pastry shells

1 (15 oz.) can pumpkin 

1 (23.5) can coconut milk 

1 1/3 cup organic sugar

2 Tbsp agar powder

1 tsp salt

2 tsp cinnamon/ginger or pumpkin pie spice

Preheat oven to 425F.  Combine all ingredients.  Pour into shells.  Bake 15 minutes.  Reduce oven to 350F.  Bake 35-40 min. longer or until knife 1" from the edge comes out clean.  This will need to cool awhile to really set well.

Top with Tofu Whipped Topping

  Tomato BasiBites

Pita Pockets or Pizza Crust

4-5 Roma or Paste Tomatoes, sliced

1/4 cup nutritional yeast

1 lb block tofu, mashed

1 tsp vegetable salt 

1 Tbsp basil

1 garlic clove, pressed

1 tsp onion powder 

1/2 cup tofu mayonaise/sourcream (silken tofu, oil, lemon juice, blended)

 Slice tomatoes onto crust.  Mix remaining ingredients together in a bowl.  with a cookie scoop place topping over the tomatoes and then spread out to cover.  Bake 15-20 Minutes at 375F.  Serve warm. 


 Pizzachini Fry

This recipe is very flexible, season it as you like, and use whatever you have from the garden or leftover sauce within reason.

Zucchini chunks to fill a 13" skillet (it will cook down)

1 onion, chopped

1 cup of breading mix

1 -1/2 cups of pizza sauce

 Steam or saute zucchini and onion with water or olive oil  until tender.  When tender add breading mix and  pizza sauce, and continue cooking until it forms almost a cheese-like consistency.  

Breading Mix - 1/2 cup crushed cornflakes, 1/2 cup flour, seasoned to taste with garlic powder, onion powder, salt and vegan beef-style seasoning. ( This mixture should be flavorful even before cooking.)


 Carob Hazelnut Spread

1/2 cup almond (or peanut) butter

1 Tbsp roasted carob powder

1 cup pitted dates boiled in 2/3 cup water with 1/2  tsp vanilla

3 Tbsp honey

1 tsp Pero or Roma (coffee substitute)

1/4 tsp salt

Place in food processor and process until smooth and creamy.    This is delicious as a spread or as a dip for apples or strawberries! 


 Cran-Orange Cookies

3/4 cup orange juice

1/4 cup oil

1/4 cup applesauce

1/2 cup Soy Milk Powder

1 cup organic sugar or Florida Crystals

Approximately 4 cups flour to a cookie dough consistency (I use a combination of 1 cup oat flour, 1 cup millet flour, 1 cup whole wheat and 1 cup unbleached for a lighter tasting cookie--Too much whole wheat will mask the subtle orange flavor)    Add desired amount of dried cranberries.

Mix ingredients together adding flour and cranberries last.  Roll into balls or use a cookies scoop and bake on a nonstick pan at 350F until lightly browned.  Enjoy!


 Easy French Onion Dip

1  box (12.3 oz) firm  silken tofu

Blend with approximately 3 Tbsp of oil and 3 Tbsp of lemon juice 

Remove from blender and stir in:

4 tsp vegan beef seasoning

1 tbsp minced onion

2 tsp onion powder

Serve with crackers, veggies, or pita chips 


   Better Franks 

  These are really good sliced and added to seasoned steamed cabbage  preparation time about 35 minutes

 ½ cup almonds 

1¾ cup water

2 tsp nutritional yeast                  

  1 tsp pero*

    ¼ cup olive oil


    ½ can tomato paste 


    1 tsp onion powder

 1/2 tsp garlic powder 

  2 tsp paprika 

1 tsp salt     

2 tsp Lawry’s seasoning salt

     2 tbsp soy flour


     2 cups vital gluten flour

  Blend moist ingredients and almonds. Add seasonings and mix in a bowl with  dry ingredients quickly. Form into hot dog shaped rolls and bake at 3500 until stiff (about 25 – 30 minutes)   Makes about equivalent of 2 cans of franks.

   *Pero is a caffeine-free coffee substitute made of barley available under natural foods in our general store 

Hint: You can make the franks round and professional  looking by wrapping them in parchment

and  aluminum foil, twisting the ends to tighten therolls, and steaming them in a 9x13 pan.



 Cereal Bars
 7 cups cereal (your choice)

½ cup Soymilk powder or Oatmeal Baby food powder

1 scant cup organic sugar

¾ cup honey

¼ cup molasses

1 ½ cup nut butter

1 tsp. vanilla or almond flavor

  Spray 9x13 pan.  In 2 qt. saucepan stir together vanilla, honey, molasses and sugar.  Bring to a boil until sugar is dissolved.  Add nut butter.  Mix together other ingredients and press into pan.  Let stand until set, cut into bars.

    *Better Than Milk powder is available under natural foods in our general store


Alfredo Tofu  Pasta Sauce

10. 5 oz. package silken tofu       1 or 2 cloves of garlic

1 cup soymilk                              1 ½ tsp potato flour

 1 Tbsp olive oil                      3 ½  Tbsp nutritional yeast

 1 tsp salt                                       1 tsp onion powder

 1 tsp basil                                     1 tsp dried parsley

Blend all ingredients together and warm over medium heat.  Serve over noodles.




Cheese Crackers

1 cup sesame cheese, pg. 25       

 ½ Tbsp yeast

1 ½ cups of flour,  mixture of oat, millet and unbleached

DO Not use Whole Wheat as this will mask the flavor

If using yeast warm cheese. Mix ingredients.  Add more flour if necessary to be able to knead dough.  Roll out onto 1 cookie sheet. Score into crackers. Poke a hole in the centers.  Sprinkle with salt.  Bake 8-10 minutes until light brown at 325F.  You may have to remove some of the crackers from the pan before others to avoid burning. Make a day ahead.

Sesame Cheese

½ cup sesame seeds                                1 cup water

3-4 Tbsp nutritional yeast                       1 ½ tsp salt

2 tsp garlic powder                                  ½ cup  olive oil (or less)

4oz. jar pimento OR 2 tsp paprika           ¼ cup lemon juice

Blend until smooth.  This will take a little while if you are using a regular blender.   We use this for Macaroni and Cheese.


Carob Chip Cookies

from Frontal Lobe Friendly Kitchen Pathways Cookbook

Now Available in  the Bible Pathways Store 

¼ cup oil                                                 ¼ cup applesauce

½ cup  sucanat                                       ¼ cup organic sugar

¼ cup soymilk                                        1 tsp vanilla

1 cup whole wheat flour                          1-1 1/4 cup unbleached flour

½ tsp salt     

¾ cup vegan barley malt sweetened carob chips or homemade

Preheat oven to 375F.  Combine applesauce, oil, sucanat and sugar.  Add soymilk and vanilla.  Mix thoroughly. Add other ingredients leaving chips until last. Place on oiled cookie sheet or parchment. Bake 10-12 minutes.