The Oats, Peas, Beans & Barley Cookbook
"The Oats, Peas, Beans and Barley Cookbook" is much more than just another cookbook. Author Edyth Young Cottrell, a research nutritionist from Loma Linda University, teaches how to create delicious entrees, breads, desserts, vegetables, and more with natural unprocessed foods. Also learn soybean "magic" where you can make various things including milk, cream, mayonnaise, whipped topping, cottage cheese and a soy concentrate that can be used in pies, cookies, breads and entrees.... No Cholesterol, Low Refined Sugar, Low Fat.
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Nutritional Objectives of This Book
BREAKFAST BREADS AND CEREALS
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15 minutes 30 minutes Add oil baking dish beans Beat Blend blender Boil gently bowl bran water bread brown sugar cabbage carrots celery chives Combine cookie sheet corn Cover cup chopped cup oil cup sautéed onions cup soaked garbanzos cup water cup whole wheat cups boiling water cups cooked cups rolled oats diet dough evaporated milk flavor Follow method fork Freeze fruit garbanzos gluten greased green ingredients kettle lefse lemon juice lentils Let rise Let stand lightly liquid margarine Mash meal method in Pilot nuts oregano oven parsley peas Pilot Recipe potatoes protein qara Reduce heat rice rolled oats salad salt 2 cup sauce saucepan sautéed seasoning seeds simmer slices soup sour cream soy milk Soybean Concentrate soybeans spoon Stir sweet basil tablespoon margarine tablespoon oil teaspoon salt thickened tofu tomatoes Variation vegetables Waffles Wash wheat germ whole wheat flour yeast Yield