Cookbooks

The Cedar Hill Vegetarian Cookbook became available in September 1999. This little book includes delicious recipes that are nourishing for the body as well as articles that offer food for thought and soul.

All of the recipes have been sampled and approved by attendees of Cedar Hill programs. Because of the enthusiastic response, Volume 1 is sold out! It just may be possible that we will re-order this little gem - we'll keep you posted.

Following the overwhelming success of our Volume 1 cookbook, we released Volume 2 in October 2001. Brimming with tasty crowd-pleasers such as Corn-Light Bread, Tamale Pie, Chickpea Soup, Greek Vegetable Soup, Spinach Salad with Cottage Cheese, Couscous Avocado Salad and Fresh Apple Cake, this is one gift that doesn't require batteries, won't be the wrong size, wrong color or need to be returned.

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BACK BY POPLAR DEMAND! We are reprinting Volume 1 of the Cedar Hill Cookbook packed with healthy favorites like: Monastery Bread Cole Slaw Apple Salad Toasted Pecan Dressing Vegetable Lentil Soup Lasagna with Zucchini & Walnuts Fall Vegetable Pie To place your advance order call 770-887-0051 or e-mail kat@cedarhillenrichment.org. The cookbooks are priced at $12.00 plus S&H. We will have these in time for Christmas.

!! SALE !!

1 copy of the Volume 1 or Volume 2 cookbook is $12.00, 2 or more copies $10.00 each, plus postage & handling. Please indicate which volume you would like.

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____	Number of copies @ $10.00	$______________
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	Check enclosed for total of	$______________

 Postage & Handling rates: 1 Book $ 3.00, 2 Books $2.50 each, all others $2.00 each

Cedar Hill Enrichment Center accepts checks, money orders and PayPal.

Please send order form with check/ money order to:

Cedar Hill Enrichment Center
5735 Dawsonville Hwy
Gainesville, GA 30506

 

Or you may use PayPal to pay for your cookbook(s), please click below:

 

 For more information contact:

Cedar Hill Enrichment Center
770.887.0051
or
info@cedarhillenrichment.org

 

Cedar Hill Vegetarian Cookbook, Volume 1

Vegetable Lentil Soup
(Serves 8)

2 T. olive oil
6 carrots, cut into 1/4 inch lengths
4 ribs celery (with leaves), diced
4 cloves garlic, coarsely chopped
8 cups vegetable broth
1 can (35 ounce) Italian plum tomatoes with juices
3/4 c. dried lentils
1/2 t. ground cumin
1/4 t. ground allspice
2 cinnamon sticks
1/2 c. prunes, quartered
1/2 c. chopped parsley
1/4 c. mint leaves
Salt and pepper to taste

Heat oil. Add carrots, celery, onions and cook 10 minutes.
Add garlic and cook minute longer.
Add broth, tomatoes, lentils, cumin, allspice, cinnamon, salt and pepper.
Bring to a boil; reduce heat.
Simmer uncovered for 30 minutes, stirring occasionally.

Add prunes and parsley and simmer for 15 minutes more.
Stir in chopped mint.

“This hearty soup is one of the very favorite ones at Cedar Hill. It has a very different flavor from most lentil soups. The “secret ingredient” of prunes makes the difference. There are seldom leftovers when we serve it. The flavor is better when made the day before. It also freezes well.”