Who We Are, How We Serve

The Columbia Union Conference coordinates the Seventh-day Adventist Church’s work in the Mid-Atlantic United States, where 150,000 members worship in 860 congregations. We provide administrative support to eight conferences; two healthcare networks; 81 early childhood, elementary and secondary schools; a liberal arts university; a health sciences college; a 49 community services centers; 8 camps; 5 book and health food stores and a radio station.

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God is love, power, and splendor—and God is a mystery. His ways are far beyond us, but He still reaches out to us. God is infinite yet intimate, three yet one,
all-knowing yet all-forgiving.

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Photo by Couleur on Pixabay

Recipe by Aracely Balleza

1 medium head of cauliflower, cut into large pieces
1 medium onion, finely chopped
1 c. of shredded cheese
2 eggs
1 c. all purpose flour
Salt to taste
2 garlic cloves, finely chopped

Instructions

Place cauliflower into boiling water and cook until tender enough to mash with a fork.

Transfer cauliflower from water to a large bowl and add the onion, cheese, eggs, flour, garlic and salt.

Mix all the ingredients well and form into patties.

Heat oil in frying pan and place patties into oil and cook until golden brown, turning once.

Image by Joel Springer

Recipe by Nellie Dakanay

Ingredients

Tofu
Oil
1 medium cabbage Handful short beans Handful carrots
1 stalk celery
1 medium onion
1 clove garlic Soy sauce
2 lbs uncooked
thin noodles
Black pepper
Salt
Garlic powder

Preparation (for 4+ people)
Slice tofu. Chop onion and garlic. Chop half of the cabbage. Thinly slice a handful of beans, carrots and celery.

Instructions

photo by Joel Springer

Recipe by Aracely Balleza

Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced

Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste

Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.