About 70 people filled the Better Living Center of the Grants Pass (Ore.) Church on Sunday, Dec. 4, 2016, to enjoy a holiday-themed "Vegetarian Tasting Affair." Tables were beautifully decorated, and the building was filled with wonderful smells. Several stations were set up where guests could have their plate filled with healthy and flavorful foods. Those who attended were treated to an array of delicious foods and sweet fellowship.
A broccoli and cranberry salad was served, guaranteed to please the pickiest eater. This was offered with a carrot roast and holiday barbecue “meatballs” with sweet and sour sauce. Cashew nut loaf, gluten steaks and holiday meatless loaf were a few more of the main dishes sampled. Stuffing with nuts, stuffed sea shells with sauce and tofu phyllo pastries were popular with guests. For dessert, there was a pumpkin pie with a tofu cream/dessert topping, as well as no-bake energy bites.
The holiday season is a time when many slip into poor eating habits. Many gain weight and indulge in too many salty and sugary foods. This demonstration showed it is possible to prepare savory foods that are also healthier. God wants us to have the healthiest bodies and clearest minds, so we may be closer to Him. That begins with healthier eating.
With that in mind, guests were presented with a packet containing recipes and directions for making each dish sampled during the event.
Upcoming health and wellness programs will include a country life special feature and NEWSTART (Nutrition, Exercise, Water, Sunlight, Temperance, Air, Rest and Trust) for Abundant Health. These will all take place in the Better Living Center. Chef Mark Anthony will present free cooking demonstrations and a tasting in April. He will visit both the Rogue River and North Valley churches.
About 70 people filled the Better Living Center to enjoy a holiday-themed "Vegetarian Tasting Affair."
Cashew nut loaf, gluten steaks and holiday meatless loaf were a few more of the main dishes sampled. Stuffing, tofu phyllo pastries and stuffed pasta were popular with guests.
A broccoli and cranberry salad was served, guaranteed to please the pickiest eater. This was offered with a carrot roast and holiday barbecue “meatballs” with sweet and sour sauce.
