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Jane Quincannon Stanchich

Jane Quincannon Stanchich

Try more of  Jane’s Healthy Holiday Fare

Scrumptious Vegan Pumpkin Pie
  with Oat Nut Crus
t >

Carmelized Baked Jams >


Jane Quincannon, Licensed Nutritionist, has been a teacher of macrobiotics and natural health for the past twenty-eight years. Jane and her husband, Lino Stanchich, live in Asheville, NC where they conduct seminars and classes. They travel the United States and Europe teaching macrobiotics and natural health. A producer of educational videos and a Kripalu Certified Yoga Instructor, Jane has produced two macrobiotic cooking videos entitled, “Macrobiotic Cooking for the Whole Family” and “Cooking Terrific Tofu Turkey.” She is author of Healthy Holiday Cooking: Delicious Macrobiotic Recipes for Autumn and Winter Celebrations.

Healthy Holiday Cooking

by Jane Quincannon Stanchich

Luscious Lentil
Party Pate

This organic pate is a party favorite of the vegan and vegetarian crowd. In fact, everyone will love it! The rich, hardy and delicious lentils are seasoned with flavorful ingredients which you can adjust to suit your taste. Have a great party and enjoy!

2  cups brown lentils
4  cups water
1  two-inch strip kombu
1  carrot minced
1  onion, minced
1  clove garlic (optional)
1  bay leaf (optional)
4  sprigs parsley, minced
3  tablespoons arrowroot or kudu
4  tablespoons water
1  teaspoons sea salt
2  teaspoons shoyu shoyu

1. Sort through lentils, removing stones; wash and drain. Rinse kombu and place kombu on the bottom of a pot. Add the parsley, onion, carrot, garlic, bay leaf and lentils. Slowly add the water. Bring to boil, reduce heat, and then simmer for 30 minutes until tender. Very little liquid should remain. Remove the bay leaf.

2. Pour the mixture into a blender and blend until smooth. Return to the pan. Dissolve the arrowroot in water and pour into beans. Add the salt and shoyu; stir gently. Simmer for 15 minutes until the pate pulls away from the side of the pot.

3. The pate may then be poured into a lightly oiled decorative dish such as a circle or star shape mold or into a simple bowl. Let pate cool in the refrigerator. When ready to serve, turn pate out onto a large plate and decorate the plate with raw or blanched vegetables, steamed whole wheat bread or party crackers.


Healthy Holiday Cooking by Jane Quincannon Stanchich

Healthy Holiday Cooking 
Delicious Macrobiotic
Recipes for Autumn
and Winter Celebrations
by Jane Quincannon Stanchich

Holidays can be so beautiful and special with memorable holiday meals, creating warm family traditions. Jane's holiday cookbook gives you scrumptious vegan recipes that use only the healthiest organic ingredients! Come on a culinary journey from Creamy Soups, to wholesome, savory Whole Grains, rich entrees including Tofu Turkey and Savory Stuffing, to naturally sweet desserts such as spicy cake and holiday parfait. If you have been looking for incredible vegan recipes free of dairy, refined sugar, meat, and eggs, and filled with the healthiest ingredients, this cookbook is for you! A true gift from the heart.


Scrumptious Vegan Pumpkin Pie with  Oat Nut Crust

Try Jane’s Scrumptious Vegan Pumpkin Pie!


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