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

Ever tried to make a meatloaf without the meat and ended up with something that tastes like cardboard? Yeah, we’ve been there too. But this Vegetarian Lentil Loaf? It’s a game-changer—packed with flavor, has the perfect texture, and honestly, it might just make you forget about meatloaf altogether.

Ingredients

• 1 cup dry green lentils
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup rolled oats
• 1/2 cup grated Parmesan cheese
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten

Instructions

1. Cook the lentils: In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until lentils are tender and broth is absorbed.
2. Sauté the veggies: Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for about 5 minutes until soft and fragrant.
3. Mix it up: In a large bowl, combine the cooked lentils, sautéed onion and garlic, rolled oats, Parmesan cheese, ketchup, soy sauce, smoked paprika, salt, pepper, and beaten egg. Mix well until everything is evenly combined.
4. Shape the loaf: Press the mixture into a greased loaf pan, smoothing the top with a spatula.
5. Bake to perfection: Preheat your oven to 375°F and bake the loaf for 45 minutes, or until the top is firm and slightly crispy.
6. Let it rest: Allow the loaf to cool in the pan for about 10 minutes before slicing. This helps it hold together better.

This lentil loaf is wonderfully hearty with a slightly crispy exterior and a moist, flavorful interior. Serve it with a side of mashed potatoes and green beans for a comforting meal, or slice it up for sandwiches the next day—it’s just as good cold!

Whole Wheat Bread with Honey

Perfect for those mornings when you’re craving something homemade but don’t want to spend hours in the kitchen, this whole wheat bread with honey is your go-to. It’s sweet, it’s hearty, and it’s surprisingly simple to whip up.

Ingredients

• 3 cups whole wheat flour
• 1 cup warm water (110°F)
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. Activate the yeast: In a large bowl, mix warm water and honey until the honey dissolves. Sprinkle the yeast on top and let it sit for 5 minutes until frothy.
2. Mix the dough: Add olive oil, salt, and whole wheat flour to the yeast mixture. Stir until a sticky dough forms.
3. Knead the dough: On a floured surface, knead the dough for about 10 minutes until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Let it rise: 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. Shape the loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
6. Second rise: Cover the loaf and let it rise again for 30 minutes. Tip: The dough is ready when it springs back slowly after being poked.
7. Preheat the oven: While the dough rises, preheat your oven to 350°F.
8. Bake the bread: Bake for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the top with butter right after baking.

This bread comes out with a tender crumb and a slight sweetness from the honey, making it perfect for toast or a hearty sandwich. Try it with a smear of almond butter and sliced bananas for a breakfast that feels like a hug.

Vegan Chickpea Curry

Craving something hearty, healthy, and packed with flavor? Let me introduce you to this Vegan Chickpea Curry that’s so good, it’ll make you forget all about meat. It’s creamy, spicy, and downright delicious, plus it’s a breeze to whip up on a busy weeknight.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup spinach, chopped
• 1 tbsp lemon juice

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Cook for about 3 minutes, or until the onion is translucent.
3. Add spices: Stir in 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Incorporate liquids: Pour in 1 can coconut milk, 1 cup vegetable broth, and 2 tbsp tomato paste. Stir well to combine.
5. Add chickpeas: Mix in the drained and rinsed chickpeas. Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes.
6. Finish with spinach: Add 1 cup chopped spinach and 1 tbsp lemon juice to the pot. Stir until the spinach is wilted, about 2 minutes.

This curry is luxuriously creamy with a perfect balance of spice and tang. Serve it over a bed of fluffy rice or with some warm naan bread to soak up all that delicious sauce. Trust me, it’s a game-changer.

Quinoa and Black Bean Salad

So, you’re staring at your fridge, wondering how to whip up something that’s both healthy and doesn’t taste like cardboard, right? Let me introduce you to this Quinoa and Black Bean Salad that’s so easy, you’ll be making it on your laziest days.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2. Prep veggies: While quinoa cooks, dice the red bell pepper and chop the cilantro. If using frozen corn, thaw it by running under warm water.
3. Mix salad: In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, and cilantro.
4. Dress it up: In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper. Pour over the salad and toss to combine.
5. Chill out: Cover and refrigerate for at least 30 minutes to let the flavors meld together. This step is optional but highly recommended for maximum tastiness.

This salad is a texture dream with the fluffy quinoa, creamy beans, and crunchy bell pepper. Serve it as a hearty side or pile it onto a bed of greens for a main dish that’ll keep you full for hours.

Homemade Granola with Nuts and Seeds

Ever find yourself staring into the abyss of your pantry, wondering what to snack on that’s both satisfying and not a total guilt trip? Let’s whip up some homemade granola with nuts and seeds that’s so good, you’ll forget store-bought exists.

Ingredients

• 3 cups old-fashioned oats
• 1 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
• 1/2 cup mixed seeds (pumpkin, sunflower)
• 1/4 cup honey
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat oven: Crank your oven to 300°F (150°C) and line a baking sheet with parchment paper. This ensures your granola doesn’t stick and makes cleanup a breeze.
2. Mix dry ingredients: In a large bowl, toss together the oats, nuts, seeds, cinnamon, and salt. Tip: If you’re into clusters, don’t stir too much after baking.
3. Combine wet ingredients: In a smaller bowl, whisk together the honey, maple syrup, melted coconut oil, and vanilla extract until smooth. Tip: Warm the honey slightly if it’s too thick to mix easily.
4. Combine everything: Pour the wet ingredients over the dry and stir until everything’s evenly coated. Tip: Use your hands to mix if you want to ensure every oat is hugged by the sweet, sticky goodness.
5. Bake to perfection: Spread the mixture on the prepared baking sheet and bake for 20 minutes, then stir and bake for another 15-20 minutes until golden brown. Keep an eye on it to prevent burning.
6. Cool completely: Let the granola cool on the baking sheet—it’ll crisp up as it cools. Resist the urge to snack immediately; patience rewards you with crunch.

This granola is a symphony of crunch and sweetness, with just the right amount of spice. Serve it over yogurt, with milk, or straight from the jar when no one’s looking.

Roasted Vegetable Medley

Craving something that’s both a riot of colors and flavors? Let’s dive into making a Roasted Vegetable Medley that’s as easy as it is delicious, perfect for those nights when you want to eat your feelings in the form of veggies.

Ingredients

• 2 cups broccoli florets, cut into bite-sized pieces
• 1 cup carrots, sliced into 1/2-inch rounds
• 1 cup red bell pepper, chopped into 1-inch pieces
• 1 cup yellow bell pepper, chopped into 1-inch pieces
• 1 cup zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Crank your oven to 425°F (220°C) to get it nice and hot for roasting.
2. Prep veggies: Toss all the chopped veggies into a large mixing bowl. Pro tip: Make sure they’re all roughly the same size for even cooking.
3. Season well: Drizzle the olive oil over the veggies, then sprinkle with garlic powder, onion powder, salt, and black pepper. Mix until every piece is lovingly coated.
4. Spread out: Lay the veggies out on a baking sheet in a single layer. Crowding the pan is a no-go if you want them to roast, not steam.
5. Roast to perfection: Slide the tray into the oven and roast for 20-25 minutes, stirring halfway through. You’re looking for slightly charred edges and tender insides.

This medley comes out with a delightful crunch, a smoky sweetness from the roasting, and just the right amount of seasoning. Serve it over quinoa for a hearty bowl, or alongside grilled chicken for a meal that’ll make you feel like a kitchen rockstar.

Avocado and Spinach Smoothie

Just when you thought your blender was only good for margaritas, here comes this Avocado and Spinach Smoothie to prove you wrong. It’s creamy, it’s green, and it’s packed with enough nutrients to make your body sing—or at least stop yelling at you for last night’s pizza.

Ingredients

• 1 ripe avocado, peeled and pitted
• 1 cup fresh spinach, tightly packed
• 1 banana, peeled and frozen
• 1 cup almond milk, unsweetened
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. Prep the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into the blender.
2. Add the greens: Toss in the fresh spinach. Pro tip: If you’re not a fan of leafy tastes, the banana and honey will sweeten things up.
3. Sweeten the deal: Add the frozen banana and honey. Frozen banana not only chills the smoothie but gives it a creamy texture without the need for ice cream.
4. Pour in the liquid: Add the almond milk to help blend everything smoothly. If you like your smoothie thinner, feel free to add a bit more.
5. Blend to perfection: Toss in the ice cubes and blend on high for about 30 seconds, or until the mixture is smooth and no leafy bits remain. Another pro tip: Start on a lower setting to avoid a leafy explosion.
6. Serve immediately: Pour into a glass and enjoy right away for the best texture and flavor. Final pro tip: A sprinkle of chia seeds on top adds a nice crunch and extra nutrients.

This smoothie is so creamy, you’ll forget it’s healthy. The avocado gives it a richness that’s usually reserved for desserts, while the spinach keeps it light. Try serving it in a bowl with granola for a breakfast twist!

Sweet Potato and Black Bean Enchiladas

So, you’re staring at your pantry, wondering what to whip up that’s hearty, healthy, and has a bit of a kick? Sweet potato and black bean enchiladas are your answer, my friend. They’re like a cozy blanket for your stomach, packed with flavors that dance together perfectly.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup red enchilada sauce
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 8 corn tortillas
• 1/4 cup chopped cilantro for garnish

Instructions

1. Roast the sweet potatoes: Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, cumin, chili powder, and salt. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. Mix the filling: In a large bowl, combine the roasted sweet potatoes and black beans. Gently stir to mix without mashing the beans.
3. Warm the tortillas: Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. This prevents cracking when rolling.
4. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the sweet potato and black bean mixture, roll tightly, and place seam side down in the dish.
5. Top and bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with both cheeses. Bake at 375°F for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish and serve: Sprinkle chopped cilantro over the top before serving. Let them sit for 5 minutes after baking for easier serving.

These enchiladas come out with a perfect balance of creamy and hearty, with a slight smokiness from the spices. Serve them with a dollop of sour cream or a side of avocado slices for an extra layer of deliciousness.

Oatmeal with Fresh Berries

Mornings can be tough, but this oatmeal with fresh berries is like a hug in a bowl—simple, comforting, and just what you need to start your day right. Let’s make it together, and yes, it’s as easy as it sounds.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1 tbsp honey
• 1/4 tsp cinnamon
• 1/4 cup milk (any kind)

Instructions

1. Boil the water: In a medium saucepan, bring 2 cups of water to a rolling boil over high heat.
2. Add the oats: Stir in 1 cup of rolled oats and reduce the heat to medium-low. Let it simmer for about 5 minutes, stirring occasionally to prevent sticking.
3. Sweeten it up: After the oats have thickened, drizzle in 1 tbsp of honey and sprinkle 1/4 tsp of cinnamon. Stir well to combine. Tip: If you like your oatmeal sweeter, feel free to add a bit more honey.
4. Prep the berries: While the oatmeal cooks, wash and slice 1/2 cup of strawberries and rinse 1/2 cup of blueberries. Tip: Using a mix of berries adds a lovely variety of flavors and textures.
5. Serve it warm: Divide the oatmeal into two bowls, pour 1/4 cup of milk over each, and top with the fresh berries. Tip: For an extra touch, let everyone add their own toppings so they can customize their bowl.

The oatmeal is creamy and warm, with the fresh berries adding a juicy burst of flavor in every bite. Try serving it with a sprinkle of granola on top for a little crunch, or maybe even a dollop of yogurt if you’re feeling fancy.

Vegan Lentil Soup

Kicking off with a bowl of comfort that’s as hearty as it is healthy, this Vegan Lentil Soup is your go-to for those days when you need something warming, nutritious, and downright delicious. Let’s dive into making this cozy masterpiece, shall we?

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 1 tbsp lemon juice

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
2. Add lentils and liquids: Pour in the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
3. Season and finish: Remove the bay leaf. Stir in the spinach until wilted, about 2 minutes. Finish with lemon juice, and season with salt and pepper to taste.

This soup is a hug in a bowl, with the lentils giving it a satisfying heartiness and the spinach adding a fresh pop. Serve it with a slice of crusty bread for dipping, or top with avocado slices for an extra creamy texture.

Stuffed Bell Peppers with Brown Rice

Kick off your weeknight dinner with these hearty Stuffed Bell Peppers with Brown Rice—they’re like little edible bowls of joy, packed with all the good stuff and none of the guilt. Perfect for when you’re craving something wholesome but don’t want to spend hours in the kitchen.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup brown rice, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb lean ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp paprika
• 1/2 cup tomato sauce
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for the peppers.
2. Cook rice: In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until water is absorbed and rice is tender.
3. Sauté veggies: Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Brown beef: Add ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes. Drain excess fat.
5. Season mixture: Stir in salt, black pepper, cumin, and paprika. Mix well to combine all the flavors.
6. Combine ingredients: Add cooked rice and tomato sauce to the beef mixture, stirring until everything is evenly coated.
7. Stuff peppers: Spoon the beef and rice mixture into the hollowed-out bell peppers, packing it down lightly. Place them in a baking dish.
8. Bake: Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake for another 10 minutes or until cheese is bubbly.
9. Rest before serving: Let the peppers sit for 5 minutes after baking; this helps the filling set and makes them easier to handle.

The peppers come out tender but still hold their shape, with a filling that’s savory, slightly spicy, and oh-so-cheesy. Try serving them with a dollop of sour cream or a side of avocado for an extra creamy touch.

Fresh Fruit Salad with Mint

Kickstart your summer with this refreshing Fresh Fruit Salad with Mint that’s as easy to throw together as it is delicious. Perfect for those scorching days when you crave something sweet but don’t want to turn on the oven, this salad is a vibrant mix of your favorite fruits with a hint of mint to keep things interesting.

Ingredients

• 2 cups diced watermelon
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup diced pineapple
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp honey
• 1 tbsp fresh lime juice

Instructions

1. Prep the fruits: In a large bowl, combine the diced watermelon, sliced strawberries, blueberries, and diced pineapple.
2. Chop the mint: Finely chop the fresh mint leaves and sprinkle them over the mixed fruits.
3. Mix the dressing: In a small bowl, whisk together the honey and fresh lime juice until well combined.
4. Combine everything: Drizzle the honey-lime dressing over the fruit and mint, then gently toss to coat all the pieces evenly.
5. Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.

The salad is a burst of freshness with every bite, the mint adding a cool contrast to the sweet fruits. Serve it in a hollowed-out watermelon for a fun, festive presentation that’ll wow your guests.

Vegetarian Shepherd’s Pie

Hey there! Let’s dive into making a Vegetarian Shepherd’s Pie that’s so hearty and comforting, you won’t even miss the meat. Perfect for those cozy nights in or when you’re trying to impress your veggie-loving friends.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared with butter and milk)
• 1/2 cup shredded cheddar cheese

Instructions

1. Saute the veggies: Heat olive oil in a large pan over medium heat. Add onion and carrots, cooking until soft, about 5 minutes.
2. Add flavor: Stir in garlic, mushrooms, peas, tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for another 5 minutes until everything’s nicely combined.
3. Season: Sprinkle with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
4. Layer it up: Transfer the veggie mixture to a baking dish. Spread the mashed potatoes over the top, then sprinkle with cheddar cheese.
5. Bake to perfection: Pop it in the oven at 375°F for 20 minutes, or until the top is golden and bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
6. Serve warm: Let it sit for 5 minutes before serving. Tip: A dollop of sour cream on top adds a nice tangy contrast.

The pie comes out with a creamy, cheesy top layer over a rich, savory filling that’s packed with veggies. Try serving it with a simple green salad to cut through the richness for a balanced meal.

Homemade Hummus with Veggie Sticks

Folks, let’s talk about turning your snack game from meh to wow with some homemade hummus and veggie sticks. It’s easier than you think, and hey, it’s a great way to sneak in those veggies without feeling like you’re on a diet.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp paprika
• 2-3 tbsp water
• Assorted veggie sticks (carrots, celery, bell peppers), washed and cut

Instructions

1. Blend the base: In a food processor, combine chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, salt, and paprika. Blend until smooth.
2. Adjust consistency: While the processor is running, slowly add water, one tablespoon at a time, until the hummus reaches your desired creaminess.
3. Taste and tweak: Stop the processor, taste the hummus, and adjust salt or lemon juice if needed. Blend again for a few seconds to mix.
4. Prep the veggies: While the hummus is blending, wash and cut your choice of veggies into sticks for dipping.
5. Serve with style: Transfer the hummus to a bowl, drizzle with a little olive oil, and sprinkle paprika on top for a pop of color. Arrange the veggie sticks around the bowl.

This hummus is creamy with a hint of tang from the lemon and a warm spice note from the cumin. Serve it with a rainbow of veggie sticks for a snack that’s as pretty as it is tasty, or spread it on toast for a quick breakfast upgrade.

Vegan Chocolate Avocado Mousse

Mmm, have you ever thought your avocado could moonlight as a dessert superstar? Well, buckle up, because this Vegan Chocolate Avocado Mousse is about to blow your mind with its creamy, dreamy texture and rich chocolate flavor that’s surprisingly guilt-free.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk
• A pinch of salt

Instructions

1. Blend the base: In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, almond milk, and salt. Blend until smooth, scraping down the sides as needed.
2. Adjust sweetness: Taste the mousse and add more maple syrup if you prefer it sweeter. Blend again to incorporate.
3. Chill to set: Transfer the mousse to a bowl and refrigerate for at least 1 hour to let it thicken and the flavors meld together.

This mousse is so velvety and rich, you’ll forget it’s made from avocados. Serve it in fancy glasses with a sprinkle of cocoa powder or fresh berries on top for an Instagram-worthy dessert that’s as easy to make as it is delicious.

Grilled Portobello Mushrooms

Mmm, have you ever bitten into a grilled Portobello mushroom and just marveled at how meaty and satisfying it is? These bad boys are like the steak of the veggie world, and today, I’m gonna walk you through making them so juicy and flavorful, you might just forget about meat altogether.

Ingredients

• 4 large Portobello mushroom caps (about 5 inches in diameter)
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Prep the mushrooms: Gently wipe the Portobello caps with a damp paper towel to clean them. Remove the stems and use a spoon to scrape out the gills if you prefer a less earthy taste.
2. Make the marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, smoked paprika, salt, and black pepper. Tip: Letting the mushrooms sit in this marinade for at least 30 minutes will infuse them with incredible flavor.
3. Grill to perfection: Preheat your grill to medium-high heat (about 375°F). Place the mushrooms on the grill, gill side down first, and cook for 5 minutes. Flip and cook for another 4-5 minutes until they’re tender and have nice grill marks. Tip: Don’t move them around too much while grilling to get those perfect marks.
4. Garnish and serve: Transfer the grilled mushrooms to a plate, sprinkle with chopped fresh parsley, and serve immediately. Tip: These are fantastic on a bun with all the fixings, or sliced over a salad for a hearty meal.

The texture? Unbelievably meaty with a slight chew. The flavor? Smoky, garlicky, with a hint of sweetness from the balsamic. Try stacking them with roasted red peppers and a slice of mozzarella for a killer mushroom ‘burger’ experience.

Vegetable Stir-Fry with Tofu

Veggie lovers, gather around because this Vegetable Stir-Fry with Tofu is about to become your weeknight hero. It’s quick, packed with flavors, and hey, it’s a great way to sneak in those greens without feeling like you’re on a diet.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/2 cup water
• 1 tbsp cornstarch

Instructions

1. Prep the tofu: After pressing the tofu to remove excess water, cut it into 1-inch cubes. This helps it crisp up nicely in the stir-fry.
2. Heat the oils: In a large wok or skillet, heat vegetable and sesame oils over medium-high heat until shimmering. The sesame oil adds a nutty flavor, so don’t skip it!
3. Cook the tofu: Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Tip: Don’t overcrowd the pan to get that perfect crisp.
4. Stir-fry veggies: In the same pan, add broccoli, bell pepper, and carrot. Stir-fry for 3 minutes until veggies are bright but still crisp.
5. Add aromatics: Toss in garlic and ginger, cooking for 30 seconds until fragrant. This is where the magic starts!
6. Make the sauce: Whisk together soy sauce, honey, red pepper flakes, water, and cornstarch. Pour over veggies and stir to coat evenly.
7. Combine everything: Return tofu to the pan, stirring gently to mix with the sauce and veggies. Cook for another 2 minutes until everything is heated through and the sauce has thickened.

The tofu’s crispiness against the tender-crisp veggies, all coated in that slightly sweet, slightly spicy sauce, is a texture dream. Serve it over a bed of rice or noodles, or go wild and wrap it in lettuce cups for a low-carb twist.

Banana Walnut Muffins

Guess what? You’re about to make the most irresistible banana walnut muffins that’ll have your kitchen smelling like a cozy café in no time. Perfect for those overripe bananas staring at you from the counter, and hey, walnuts add that crunch we all secretly love.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 overripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 cup walnuts, chopped

Instructions

1. Preheat oven: Crank up your oven to 375°F (190°C) and line a muffin tin with paper liners or give it a quick grease. This ensures your muffins pop out easily later.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. No lumps allowed here, folks.
3. Combine wet ingredients: In another bowl, mix the mashed bananas, sugar, egg, and melted butter until it’s all one happy family.
4. Fold together: Pour the wet ingredients into the dry ones and stir until just combined. Overmixing is the enemy of fluffy muffins, so keep it gentle.
5. Add walnuts: Toss in the chopped walnuts and give it one last stir to distribute them evenly.
6. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. They need room to rise and shine.
7. Bake to perfection: Slide them into the oven and bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even browning.
8. Cool down: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’re hot and need a breather before the feast begins.

These muffins come out moist with a tender crumb, and the walnuts? They’re the crunchy surprise in every bite. Try them warm with a dab of butter or as is – they’re downright addictive.

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!