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2014-01-24 8:12 AM

Pea & Peanut Salad
Recipe from Kathy Wolcott

    1 - 16 oz bag frozen Peas (approx)
1/4 - can Spanish Peanuts (1/2 - 3/4 cup)
    1 - Celery stalk finely sliced
1/2 - teaspoon Salt or to taste
1/8 - teaspoon Garlic Powder (optional)
1/8 - cup Vegenaise
    1 - teaspoon Lemon Juice mixed in with the Vegenaise

To prepare the peas, let them thaw on their own in a collander, or you can bring water to boil and pour in the peas to slightly thaw, then quickly drain completely, to dry enough to keep the vegenaise from slipping off.  MIx lemon juice with the Vegenaise. Add remaining ingredients to the peas, stir in the vegenaise and serve.


2014-01-24 8:22 AM

Bread & Tomato Salad
Serves 6

    3 - tablespoons Extra-Virgin Olive Oil
    3 - tablespoons Lemon Juice
    1 - small clove Garlic, minced
1/4  - teaspoon Salt or to taste
    4 - cups diced seeded Tomatoes (1-1/2 pounds)
    2 - cups cubed Whole-Wheat Country Bread, crusts removed (5 ozs)
1/2 - cup thinly slivered Red Onion
    3 - tablespoons chopped fresh Basil
    2 - tablespoons Capers, rinsed

Whisk oil, lemon juice, garlic and salt in a large bowl. Add tomatoes, bread, onions, basil and capers. Toss to combine. Let salad sit for about 5 minutes to allow it to absorb the dressing flavors, stirring occasionally.  Serve at room temperature.

Sande' Korp
2016-08-23 9:28 PM


1/2 smaill head of cabbage
1 small onion
2-3 carrots
Vegenaise or any vegan mayo
1/3-1/2 cup sugar
salt to taste

Cut cabbage, carrots & onions into pieces. 
In a food processor, process cabbage, carrots and onions in batches to the desired consistency.
Put all in a large bowl. Add the salt, sugar, and enough vegenaise to coat the mixture.
Refrigerate and enjoy!