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Showing posts from March, 2019

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Vegan Potato Chickpea Stew

on March 26, 2019

Alberni Vegetarian Supper Club chickpeas crazy for curry garam masala Indian food Indian recipes potatoes raisins Salads Soups and Appetizers vegan potato chickpea stew veggie stew

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Tofu Amritsari Masala

on March 26, 2019

Alberni Vegetarian Supper Club Baked Tofu coconut yogurt crazy for curry Indian recipes indian spices naan bread Salads Soups and Appetizers Tofu Amritsari Masala vegan

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Vegan Turmeric Latté Recipe

on March 26, 2019

Alberni Vegetarian Supper Club anti-inflammatory cardamon cinnamon crazy for curry Desserts and Drinks ginger immune-boosting turmeric vegan turmeric Latté Recipe

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Curried Chickpeas with Spinach and Tomatoes

on March 22, 2019

Alberni Vegetarian Supper Club crazy for curry curried chickpeas with spinach and tomatoes Indian recipes low fat vegan March 21 2019 spicy vegan

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Make Your Own Spice Blends and Pastes for Indian Recipes (From "Crazy For Curry" Night, Alberni Veg Supper Club)

on March 21, 2019

Alberni Vegetarian Supper Club crazy for curry DIY curry pastes indian pastes Indian recipes indian spices Make your own spice blends and pastes recipes spice-infused oils

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The Alberni Vegetarian Supper Club

on March 20, 2019

Alberni Vegetarian Supper Club DIY curry pastes DIY spice blends Indian food Port Alberni SDA Church Basement recipes third Thursday of the Month

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Sweet Potato Stew- Vegan- Gluten Free- Low Fat

on March 03, 2019

gluten free Instant Pot low fat Sweet Potato Stew vegan vegetarian fellowship meal veggie stew

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This Week's Fave Recipes at VeggieSchool

🎄 Christmas Chickpea-Tofu Cheesecake with Cranberry-Orange Glaze

This Christmas , bring something unexpected and totally plant-powered to the dessert table. This festive cheesecake uses the same creamy chickpea-tofu base featured in the Thanksgiving Pumpkin Spice version , as well as in our original 3-Way Cheesecake post (Lemon-Vanilla, Maple-Pecan, and Strawberry Swirl). With a bright cranberry-orange glaze and a hint of cinnamon, it’s tart, sweet, and holiday-ready. To print recipe, scroll to PRINT link on the bottom of this recipe: Crust: 🎄1 cup (100 g) almonds or walnuts 🎄1 cup (100 g) Medjool dates , pitted 🎄¼ tsp salt 🎄½ tsp ground cinnamon Filling: 🎄1 can (250 g) chickpeas 🎄1 block (400 g) firm tofu, pressed 🎄⅔ cup (160 mL) maple syrup or agave 🎄¼ cup (60 mL) lemon juice 🎄2 tsp vanilla extract 🎄Zest of 1 orange 🎄¼ cup (60 mL) coconut cream 🎄1 tbsp (15 mL) cornstarch or arrowroot Cranberry-Orange Glaze: 🎄1 cup (100 g) fresh or frozen cranberries 🎄⅓ cup (80 mL) orange juice 🎄¼ cup (60 mL) maple syrup 🎄1 tsp oran...

Classic Seventh-Day Adventist Potluck Recipes

Discover how Adventist potlucks blend faith, food, and fellowship—with classic vegan recipes , cultural traditions, and crowd-pleasing casseroles. The Potluck as Cultural You need to understand that potlucks (or " fellowship meals ") are to Adventist Christians what a catwalk is to the fashionista. This is the place where we gather to catch up on our lives, to mingle with visitors (Adventist Christians from elsewhere) and guests (former- or non-Adventists who either dropped in on their own or were brought as a guest of a member), and to nosh down on great vegetarian and/or vegan chow. After the meal people depart to a nature walk, an afternoon service in a nursing home, a video about witnessing or a personal ministries committee meeting, etc. About 35% of Adventists worldwide are reported to be vegetarian, some eating eggs and/or dairy products ( ovo-lacto vegetarian ) and some a more strict vegan (no animal flesh or by-products). I don't have figures, but today there ar...

Classic Vegan Special K Casserole (With Sensible Variations)

Potluck‑friendly • adaptable • familiar comfort food with modern plant‑based options This vegan Special K casserole here at VeggieSchool keeps the comfort of the church potluck classic while offering flexible, dairy-free and gluten-free options. Why This Recipe Gets Its Own Page If you grew up around church potlucks, you already know this dish. Somewhere between a loaf, a casserole, and a savory bake, Special K Casserole became a dependable staple because it was filling, sliceable, affordable, and easy to transport. Over time, the original egg‑heavy recipe quietly evolved. Today, vegan versions are often the first pan to empty —not because they are labeled vegan, but because they are moist, savory, and familiar without being heavy. This version is designed for VeggieSchool kitchens: practical, flexible, and respectful of tradition— without turning into a 35‑option ingredient chart. A Very Short History of Special K Casserole ...

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