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Enjoy Cooking- Quick and Simple!


Enjoy Cooking- Quick and Simple!

Why not join our group and share your most enjoyable recipes with family and friends. 

Whether your a vegan or vegetarian help us to share the HEALTH MESSAGE

Members: 649
Latest Activity: Feb 19

Thanks for visiting OUR Group!

A Special THANK YOU in ADVANCE to those who have shared there FAVOURITE RECIPES!!!!

please continue to share your recipes whether it is a snack, lunch, party suggestions, sabbath lunch, family brunches ...............................

We invite all cultural dishes too so whether your in the USA,UK, Grenada, SVG, Barbados, JA, Ghana, Dominica,India, Malaysia, Hong Kong, UK, Phillipians, Kenya etc

So please please please add it for all of us to share in your delights
Recipes should include an alternative suggestions for ingredients that are not healthy,

Let us try to not offend our fellow man but to help them......

God Bless


Discussion Forum

Food intolerance diet, anyone? 2 Replies

Started by Don. Last reply by Don Apr 10, 2014.


Started by CARESA NEMBHARD. Last reply by Iris C. Wilson Mar 17, 2014.

Raw Vegan Recipies 3 Replies

Started by Peter Siewert. Last reply by Peter Siewert Dec 8, 2013.

Comment Wall


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Comment by Irena on May 26, 2013 at 5:49am


  • 10 minutespreparation
  • 25 minutescooking
  • easydifficulty
  • 4serves
  • ¼ cup salt reduced vegetable stock
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons mushroom oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 1/3 cup raw cashews
  • 1 red onion, cut in thin wedges
  • 2 garlic cloves, crushed
  • 2-3cm piece ginger, peeled and finely chopped
  • 1 bunch asparagus, trimmed and cut into 5cm pieces
  • 1 bunch baby bok choy, trimmed, stems chopped and leaves separated
  • 100g snow peas, trimmed
  • 200g firm tofu, drained and cut into 1cm cubes
  • steamed brown rice to serve
  1. 1Combine stock, sauces and sesame oil in a jug. Set aside. Heat a wok over high heat. Swirl 1 teaspoon oil around wok. Add cashews and stir-fry until golden. Transfer to a plate. Set aside.
  2. 2Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.
  3. 3Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice.
Comment by Irena on May 26, 2013 at 5:47am

Bok Choy, Tofu and Mushroom



Serves : 4 

  • 400g extra-firm tofu
  • 2 tablespoons salt-reduced soy sauce
  • 1 tablespoon dark brown sugar
  • 1 1⁄2 teaspoons cornflour
  • 1 tablespoon olive oil
  • 4 spring onions, thinly sliced
  • 2 tablespoons finely chopped fresh ginger
  • 3 cloves garlic, finely chopped
  • 250g fresh shiitake mushrooms, stems removed and caps quartered
  • 250g button mushrooms, halved
  • 1 large head bok choy, sliced crosswise into 3-cm-wide strips


Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Halve block of tofu horizontally, then cut each piece into 12 squares or triangles; set aside. In small bowl, combine soy sauce, sugar, cornflour and 1⁄2 cup water; set soy sauce mixture aside.
  2. In a wok or a large non-stick frying pan, heat 2 teaspoons oil over medium heat. Add spring onions, ginger and garlic and cook for 1 minute or until tender.
  3. Stir in shiitake and button mushrooms. Add 1⁄2 cup water; cover and cook, stirring occasionally for 5 minutes or until mushrooms are tender. Transfer to a bowl.
  4. Add remaining 2 teaspoons oil and bok choy to pan; stirring frequently, cook for 5 minutes or until bok choy is tender.
  5. Return mushroom-spring onion mixture to pan and add tofu. Stir soy sauce mixture to recombine, add to pan. Cook for 2 minutes or until tofu is heated through and vegetables coated with sauce.
Comment by Irena on May 26, 2013 at 5:42am

Hello Sylvia - not sure what type of tofu recipes you will like, but will post some I find here for you to check out :)

Marinated Tofu, Noodles and Sugar snap peas

  • 10 minutespreparation
  • 10 minutescooking
  • easydifficulty
  • 5serves
  • 1 x 320g packet firm tofu, drained and cut into cubes
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 2 tablespoons salt-reduced soy sauce
  • 2 garlic cloves, crushed
  • 1 x 450g packet hokkien noodles
  • 1 ½ tablespoon oil
  • 1 onion, halved and sliced finely
  • 1 red capsicum, cut into thin strips
  • 1 carrot, cut into thin julienes
  • 1 bunch baby bok choy, washed, cut into 3cm pieces
  • 200g sugar snap peas
  • ¼ cup water
  • Thai basil leaves
  1. 1Combine kecap manis, soy sauce and garlic in a shallow dish. Add tofu, cover and marinate for one hour. Drain tofu, reserving the marinade.
  2. 2Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles with your hands.
  3. 3Add 1 tablespoon of oil to a large wok or frypan. Cook the tofu in batches until golden and crisp. Transfer to a plate. Heat remaining oil in the wok. Stir-fry the onion, capsicum, carrot and stems of the bok choy for 2 minutes. Add the bok choy leaves, sugar snap peas and water. Cover and cook for 1 minute or until vegetables are just tender.
  4. 4Add the noodles and remaining marinade to the pan. Cook, tossing until well combined and the sauce coats the noodles. Toss in the tofu. Serve garnished with basil leaves.
  • Thai basil has an aroma reminiscent of anise or liquorice when fresh, cooked or fried and cannot be replaced by normal basil. Thai basil can be found in the fresh vegetable section of the supermarket.
  • Kecap Manis (sweet soy sauce) can be found in the Asian foods section of supermarkets.
  • In this recipe tofu needs to be marinated for 1 hour before cooking.
Comment by Elijah on May 26, 2013 at 5:32am

Yes Sylvia I love them like that especially this time of the year

Comment by Elijah on May 23, 2013 at 5:19am

Baked Vegetables

Potato Carrot and other root veges to taste even Pumpkins (The solid ones is best)

Use any of those as many as you like

place them in a bowl

Sprinkle Garlic powder over them

Sprinkle dried mixed herbs

Salt to taste

Other seasoning to taste

Sprinkle olive oil toss it all so they get even coating of mixture

Place on a baking tray and spoon on the remaining mixture over the veges

put in hot oven bake till tender some 15 min

serve hot

Comment by Michael Agyekum-Amoah on March 7, 2013 at 12:21pm

Hello, please can i get any help on vegan recipes(African - Ghana)

Comment by Elizabeth on February 26, 2013 at 11:32pm

Being a new vegetarian and a transitioning vegan, this is exactly what I need! I am thankful for this group:)

Comment by Jaz on February 24, 2013 at 2:53pm

I have some recipes to share- but will post them during the week.  (simple and tasty recipes)

Comment by Marquetta on January 24, 2013 at 8:15am

Thanks for posting the recipe!  I love cashews.  It sounds delicious. I think I'll try it.  Have a blessed day :-)

Comment by The Watchman on January 7, 2013 at 10:16pm

Hey Grace, I think that recipe will go real good on potatoes.


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