18 Wholesome Seventh Day Adventist Recipes Nutritious

Looking for wholesome, nourishing meals that align with Seventh Day Adventist principles? You’re in the right place! Whether you’re craving comforting classics, quick weeknight dinners, or fresh seasonal dishes, these 18 nutritious recipes are packed with flavor and goodness. From hearty lentil stews to vibrant plant-based bowls, there’s something here for every home cook. Let’s dive in and discover your next favorite dish!

Vegetarian Lentil Loaf

This Vegetarian Lentil Loaf has become a staple in my kitchen, especially on those cozy nights when I crave something hearty yet healthy. I remember the first time I made it, skeptical about how satisfying a meatless loaf could be, but one bite was all it took to convert me.

Ingredients

• Lentils – 2 cups, cooked
• Breadcrumbs – 1 cup
• Egg – 1
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Ketchup – ¼ cup
• Mustard – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan with olive oil.
2. In a large bowl, mash the cooked lentils until most are broken down but some remain whole for texture.
3. Add the breadcrumbs, egg, diced onion, minced garlic, ketchup, mustard, salt, and pepper to the lentils. Mix well to combine. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
4. Press the mixture firmly into the prepared loaf pan. Tip: Use the back of a wet spoon to smooth the top for an even bake.
5. Bake for 45 minutes, or until the top is firm and slightly crispy. Tip: For a glaze, brush the top with additional ketchup during the last 10 minutes of baking.
6. Let the loaf rest for 10 minutes before slicing to allow it to set.

Flavorful and satisfying, this lentil loaf has a perfect balance of savory and sweet, with a texture that’s firm yet tender. Serve it with a side of roasted vegetables or atop a slice of toasted bread for a delightful twist.

Whole Wheat Bread with Honey

How many times have I found myself staring at the bread aisle, overwhelmed by choices, only to end up making my own? There’s something incredibly satisfying about baking your own whole wheat bread, especially when it’s sweetened with a touch of honey. It’s not just about the health benefits; it’s the warmth and aroma that fill the kitchen, making every slice worth the effort.

Ingredients

• Whole wheat flour – 3 cups
• Active dry yeast – 1 packet (2 1/4 tsp)
• Honey – 1/4 cup
• Warm water (110°F) – 1 1/4 cups
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, dissolve honey in warm water (110°F) and sprinkle yeast over the top. Let it sit for 5 minutes until frothy. Tip: Water that’s too hot can kill the yeast, so use a thermometer to check.
2. Stir in olive oil and salt, then gradually add whole wheat flour, mixing until a dough forms. Tip: If the dough feels too sticky, add a little more flour, but be careful not to make it too dry.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: Proper kneading develops the gluten, which gives the bread its structure.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat the oven to 375°F and bake the bread for 30 minutes or until the top is golden brown and sounds hollow when tapped.

After baking, this whole wheat bread with honey has a wonderfully soft texture inside with a slightly crisp crust. The honey adds a subtle sweetness that pairs perfectly with butter or your favorite jam. Try toasting a slice for breakfast and topping it with avocado and a sprinkle of sea salt for a delicious twist.

Vegan Chickpea Curry

Finally, a dish that’s as nourishing as it is comforting, my Vegan Chickpea Curry has become a staple in my kitchen, especially on those evenings when I crave something hearty yet healthy. It’s a recipe that reminds me of the time I experimented with pantry staples and ended up with a dish so good, it’s now requested at every family gathering.

Ingredients

• Chickpeas – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Tomato paste – 2 tbsp
• Curry powder – 1 tbsp
• Garlic – 3 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 2 minutes, stirring constantly to prevent burning.
3. Stir in tomato paste and curry powder, cooking for another minute to release the flavors.
4. Pour in coconut milk, stirring to combine with the spice mixture, and bring to a gentle simmer.
5. Add chickpeas and salt, then reduce heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
6. Tip: For a thicker curry, mash a few chickpeas against the side of the pan.
7. Tip: If the curry is too thick, add a little water until you reach your desired consistency.
8. Tip: Taste and adjust salt if needed, but remember the flavors will intensify as it cooks.
9. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.

Delightfully creamy with a perfect balance of spices, this curry pairs wonderfully with fluffy rice or warm naan. The chickpeas add a satisfying bite, making it a fulfilling meal that’s surprisingly simple to whip up.

Homemade Granola with Nuts and Seeds

Homemade granola has become my go-to breakfast, especially on those busy mornings when I need something quick yet nutritious. Here’s how I make my favorite version packed with nuts and seeds, perfect for a crunchy start to the day.

Ingredients

• Rolled oats – 2 cups
• Almonds – 1 cup
• Pumpkin seeds – ½ cup
• Maple syrup – ¼ cup
• Coconut oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, almonds, and pumpkin seeds together.
3. Heat the coconut oil and maple syrup in a small saucepan over low heat until melted, then pour over the dry ingredients.
4. Sprinkle the salt over the mixture and stir until everything is evenly coated. Tip: For extra flavor, you can add a teaspoon of vanilla extract to the wet ingredients.
5. Spread the mixture onto the prepared baking sheet in an even layer. Tip: Pressing it down slightly will help create those desirable clusters.
6. Bake for 20 minutes, then stir the granola and bake for another 15-20 minutes until golden brown. Tip: Keep an eye on it during the last few minutes to prevent burning.
7. Remove from the oven and let it cool completely on the baking sheet to crisp up.

You’ll love the crunchy texture and the perfect balance of sweetness in this granola. Try it over yogurt with fresh berries for a delightful breakfast or snack.

Sweet Potato and Black Bean Enchiladas

Yesterday, I found myself staring at a pile of sweet potatoes and a can of black beans, wondering how to turn them into something magical. That’s when these Sweet Potato and Black Bean Enchiladas came to life—a dish that’s as comforting as it is vibrant.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Black beans – 1 can (15 oz), drained and rinsed
• Corn tortillas – 8
• Enchilada sauce – 2 cups
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix the mashed sweet potatoes, black beans, cumin, and salt until well combined.
3. Warm the tortillas for about 30 seconds in the microwave to make them pliable—this prevents cracking when rolling.
4. Spread a thin layer of enchilada sauce at the bottom of the baking dish.
5. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the enchiladas sit for 5 minutes before serving—this helps them hold their shape.

The enchiladas come out with a perfect balance of creamy sweet potatoes and hearty black beans, all wrapped in a slightly crispy tortilla. Serve them with a dollop of sour cream or a fresh avocado slice for an extra touch of indulgence.

Oatmeal with Fresh Berries

Just like many of you, I start my mornings craving something quick, nutritious, and delicious. That’s why oatmeal with fresh berries has become my go-to breakfast. It’s a dish that reminds me of summer mornings at my grandma’s house, where the simplicity of ingredients brought out the most vibrant flavors.

Ingredients

• Rolled oats – 1 cup
• Water – 2 cups
• Fresh berries – 1 cup
• Honey – 1 tbsp

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rolled oats to the boiling water, then reduce the heat to medium-low. Tip: Stirring occasionally prevents the oats from sticking to the bottom of the pan.
3. Simmer the oats for 5 minutes, or until they’ve absorbed most of the water and reached your desired consistency. Tip: For creamier oatmeal, you can add a splash of milk during the last minute of cooking.
4. Remove the saucepan from the heat and let the oatmeal sit for 1 minute to thicken slightly.
5. Gently fold in 1 cup of fresh berries and drizzle with 1 tbsp of honey. Tip: Mixing the berries in at the end preserves their texture and freshness.

So there you have it—a bowl of oatmeal that’s creamy, with bursts of sweetness from the berries and a hint of floral notes from the honey. Sometimes, I like to sprinkle a little cinnamon on top for an extra layer of flavor.

Vegan Lentil Soup

Finally, after a long day of chasing deadlines and answering emails, there’s nothing more comforting than a bowl of warm, hearty vegan lentil soup. It’s my go-to recipe when I need something nutritious, filling, and easy to whip up without a trip to the grocery store.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 2, diced
• Garlic – 3 cloves, minced
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and carrots, sautéing for 5 minutes until the onion is translucent. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and cumin, cooking for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Add rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Tip: Check at 20 minutes to avoid overcooking.
6. Stir in salt, then taste and adjust seasoning if necessary.

Mmm, the soup turns out creamy yet chunky, with a depth of flavor from the cumin and garlic. Serve it with a drizzle of olive oil and a slice of crusty bread for dipping, or top with avocado slices for a creamy contrast.

Fresh Fruit Salad with Mint

Nothing beats the simplicity and freshness of a fruit salad, especially when it’s brightened up with a hint of mint. I remember the first time I made this for a summer picnic; it was such a hit that it’s become my go-to dish for any outdoor gathering. The combination of juicy fruits and refreshing mint is just unbeatable.

Ingredients

• Mixed fresh fruits (like strawberries, blueberries, and watermelon) – 4 cups
• Fresh mint leaves – 2 tbsp, chopped
• Honey – 1 tbsp
• Lime juice – 1 tbsp

Instructions

1. Wash all the fruits thoroughly under cold running water.
2. Cut the strawberries and watermelon into bite-sized pieces, ensuring they’re roughly the same size for even eating.
3. In a large bowl, gently toss the cut fruits with the blueberries.
4. Chop the fresh mint leaves finely to release their aroma, then sprinkle over the fruit.
5. Drizzle the honey and lime juice over the salad, then toss gently to combine all the ingredients without mashing the fruits.
6. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Refreshingly sweet with a zesty kick from the lime, this fruit salad is a vibrant mix of textures and flavors. Serve it in a hollowed-out watermelon for a stunning presentation that’s sure to impress your guests.

Grilled Portobello Mushrooms

Just last weekend, I found myself staring at a pack of Portobello mushrooms in my fridge, wondering how to turn them into something extraordinary. That’s when I decided to fire up the grill and create these juicy, flavorful Grilled Portobello Mushrooms. Trust me, they’re a game-changer for any BBQ or even a quick weeknight dinner.

Ingredients

• Portobello mushrooms – 4 large
• Olive oil – 2 tbsp
• Balsamic vinegar – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Clean the Portobello mushrooms with a damp paper towel to remove any dirt. Avoid washing them under water as they absorb moisture easily.
3. In a small bowl, mix together olive oil, balsamic vinegar, garlic powder, and salt.
4. Brush both sides of each mushroom with the mixture, ensuring they’re well coated.
5. Place the mushrooms on the grill, gill side down first. Grill for 5 minutes.
6. Flip the mushrooms and grill for another 5 minutes. The mushrooms should be tender and have nice grill marks.
7. Remove from the grill and let them rest for 2 minutes before serving. This allows the juices to redistribute.

Perfectly grilled Portobello mushrooms have a meaty texture and a rich, smoky flavor that’s simply irresistible. Serve them as a burger alternative or alongside a fresh salad for a light yet satisfying meal.

Vegetable Stir-Fry with Tofu

Over the years, I’ve found that a good vegetable stir-fry with tofu is my go-to dish when I need something quick, nutritious, and utterly satisfying. It’s the kind of meal that reminds me of lazy Sunday afternoons, where the kitchen becomes a place of experimentation and joy.

Ingredients

• Extra firm tofu – 1 block (14 oz)
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Remove tofu from the pan and set aside. In the same pan, add the remaining 1 tbsp of oil.
4. Add minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.
5. Add broccoli florets and sliced carrots to the pan. Stir-fry for 5 minutes, until vegetables are tender but still crisp. Tip: Keep the heat high to get a nice char on the veggies.
6. Return the tofu to the pan. Add soy sauce and stir everything together, cooking for another 2 minutes. Tip: For a thicker sauce, mix 1 tsp of cornstarch with 2 tbsp of water and add it here.
7. Serve hot over rice or noodles.

Unbelievably simple yet packed with flavor, this stir-fry offers a delightful contrast between the crispy tofu and the vibrant, crunchy vegetables. Try topping it with sesame seeds or a drizzle of sriracha for an extra kick.

Banana Walnut Muffins

Waking up to the aroma of banana walnut muffins baking in the oven is one of my favorite weekend rituals. There’s something incredibly comforting about the combination of ripe bananas and crunchy walnuts that makes these muffins a hit every time I make them.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Bananas – 3, mashed
• Egg – 1
• Butter – ½ cup, melted
• Walnuts – ½ cup, chopped

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the mashed bananas, egg, and melted butter until well combined.
4. Tip: For extra moist muffins, make sure your bananas are very ripe.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Tip: Overmixing can lead to tough muffins, so stop as soon as you no longer see dry flour.
7. Fold in the chopped walnuts.
8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
9. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Out of the oven, these muffins boast a tender crumb and a delightful crunch from the walnuts. Serve them warm with a dab of butter or a drizzle of honey for an extra special treat.

Conclusion

We hope these 18 wholesome Seventh-day Adventist recipes inspire you to nourish your body and soul with nutritious, delicious meals! Whether you’re new to plant-based cooking or a seasoned pro, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it on Pinterest to spread the goodness!