Apple Pudding Cake: Apfel-Puddingkuchen (From the menu for "Ve Eat" German Favourites at the May 23, 2019 Alberni Veg Supper Club)


If you are looking for a yummy German dessert that is pretty easy to make, this Apple Pudding Cake should take the cake (hahaha).  Some of the really delicious German desserts require the 'from scratch' use of baker's yeast, and for many of us who grew up in the Time of the Instant Cake Mix, we would likely do a pass on that.  Most German desserts are heavy on cream, butter and eggs, and some are not so "vegan-izable"-- or if they are, they are not really that tasty.  But this lovely comforting apple pudding cake is easy to make and doesn't require any ingredients that upset vegans.

This recipe for Apfel-Puddingkuchen is part of the collection for the "Ve Eat" German Favourite Recipes for the May 23, 2019 Alberni Supper Club meeting.  You can find out more about the Supper Club and the other recipes at the bottom of the recipe below.

INGREDIENTS:

  • 4 Apples, peeled and sliced
  • 1 Cup Brown Sugar (I used Coconut Sugar which has a mild caramel flavour)
  • 1 Cup All-Purpose Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/4 tsp. Cinnamon
  • 1/2 Cup Non-dairy Milk
  • 1 tsp. Vanilla or Almond Extract
  • 2-3 tsp. Vegan Butter or Coconut Oil (optional-- I left this out)
  • 2 Cups Boiling Water

METHOD:
  1. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius)
  2. In a deep 9" x 9" pan, whisk together the sugar, flour, baking powder, salt and cinnamon.
  3. Add the apple slices and mix until coated with the flour mixture.
  4. Add the milk that has been mixed with the vanilla or almond extract.
  5. Stir until everything is moistened.  Smooth the top.  Dot the butter on top.
  6. Put pan on rack in oven and carefully pour in 2 cups of boiling water.  DO NOT STIR. (Put a baking sheet under the pan.  Sometimes it bubbles over when it is baking.)
  7. Bake for 40 to 50 minutes or until the top is golden brown.
  8. Let cool slightly before serving.  Sprinkle extra cinnamon on top if desired, or omit.
  9. Top with Coconut (non-dairy) yogurt or Almond Sour Cream

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Who attends?  People from different cultural backgrounds and all age groups.  
What do they have in common?   They all want to made eating healthier a daily habit.
What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BC V9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  

OTHER APPLE CAKES:
Cowboy Cake (from a Vegetarian Cooking Class with Wyona Hertwig)


Warm German Potato Salad (From the menu for "Ve Eat" German Favourites at the May 23, 2019 Alberni Veg Supper Club)

Warm German Potato Salad

My husband's mother was German from Silesia.  His favourite food in the world is German Potato Salad. The recipe here is a contribution from the Alberni Veg Supper Club's recipe collection for May 23, 2019 (see more details under the recipe).  We made it up last night for supper and it was a big hit.  I have to report that we ate it AS supper, so that should justify our eating about 8 of the 12 servings?

This is a vegan version of the traditional German Potato Salad.  Instead of 'real' bacon bits, the recipe calls for Tempeh (a vegan product that is a mix of both soy and wheat proteins).  We think that Ed's mom fried up the onions in butter, but this recipe uses Extra Virgin Olive Oil. (EVOO)  We cheated a bit on the Tempeh crumbles (a recipe included here) when we came across Smoky Tempeh in the organic cooler at our local Walmart.  You might find it there as well (yes, shocking I know!)  I used about half the package, just chopping it up in small slicings.


The recipe calls for either small red-skinned or Yukon Gold potatoes, but I used some older organic thick-skinned potatoes instead-- and peeled them.  Quite often the thin red-skinned varieties are cooked in their jackets, and I love them that way!  I also did not slice them in the 1/4" size, but cubed them as you can tell above... and last confession... I cooked them on the manual setting in my Instant Pot for 5 minutes, sealed, and they turned out perfect, as I know they will in the recipe's instructions re the regular large potato-cooking pot.

So, however you put this salad together, with the excellent directions in the recipe, or with the slight variations above, I know that it will turn out well for you!  (If you have sensitivities to soy or wheat/gluten, you might want to sub some home-make croutons made with GF bread crumbs and a couple of drops of liquid smoke if you are not sensitive to that).

INGREDIENTS:

TEMPEH BACON CRUMBLES:
          • 2 T. Vegetable Oil
          • 1 8-oz. pkg. plain Tempeh, grated or finely chopped
          • 1 T. low-sodium Soy Sauce
          • 1 T. Blackstrap Molasses
          • 1 1/2 tsp. Ketchup or Tomato Paste
          • 2 drops Liquid Smoke
SALAD INGREDIENTS:
  • 3 pounds/1.5 kg   small Red-skinned or Yukon Gold Potatoes, sliced 1/4" thick
  • 1/3 cup each: Extra Virgin Olive Oil, Apple Cider Vinegar
  • 1 large Onion, diced (2 cups)
  • Sprinkling 1 cup chopped Green Onions, Fresh Parsley or Chives



METHOD:

  1. Tempeh Bacon Crumbles: Heat oil in a large skillet over Medium heat.  Add tempeh, and cook 3 to 5 minutes, or until mixture is dry.  Stir in Liquid Smoke 1 drop at a time.  Transfer tempeh crumbles to a paper-towel-lined plate to drain
  2. To Make the Salad: Place potatoes in a large pot of salted water; bring to a boil.  Cook 5 to 7 minutes, or until just tender.
  3. Meanwhile, heat oil in skillet over Medium heat, add onion, and sauté 5 to 7 minutes or until softened.  Remove fro heat, and whisk in vinegar and 1/3 cup of water.
  4. Drain potatoes (reserve the water for bread-baking, if desired-- use instead of plain water)-- and transfer potatoes to to a large serving bowl.  Stir in onion mixture.  Sprinkle with Tempeh Crumbles and fresh chopped greens.  Serve warm. 
    This is what a full supper of Warm German Potato Salad looks like! Yum!

    The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

    Who attends?  People from different cultural backgrounds and all age groups.  
    What do they have in common?   They all want to made eating healthier a daily habit.
    What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

    Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

    Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

    Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

    Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

    Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BC V9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

    Be blessed, know and enjoy your foods, boost your life!  
Another Delicious Potato Salad Recipe on Veggie School Site by Wyona Hertwig


No Frills Healthy: Lentil Patties

No Frills Healthy: Lentil Patties
Lentils are legumes I love!  Not only do they appear on Dr. Michael Greger's Daily Dozen app for must-eat-daily-for-health but they have a history in my family-- at one time my "little brother" (always!) was one of the foremost brokers of lentils in the world, traveling to almost every continent to meet with buyers and sellers of lentils.  This little legume packs a lot of nutritional power, and has been around for centuries as an abundant, accessible source of great protein and fibre for the world's people.  Like other legumes (think soybeans and chickpeas and black beans for example), there are hundreds of ways to prepare it along with other delicious and healthy vegetables.

The recipe for Lentil Patties below is definitely stripped of any glamorous culinary additions, such as hot spices and exotic oils.  Very plain jane, but as such, well digested.  This series of No Frills Healthy recipes is an attempt to re-introduce more highly digestible vegan recipes that were the mainstay of many healthy North American Adventists in the years when Adventists were known as "beanies" and slightly off base because of their vegetarian eating choices and their alternative healing protocols.  Well, I am a little sorry to say that while teems of people 'outside' of the Adventist fellowship are quickly adopting vegan diets these days, many of the Adventist brethren and 'sistern' have either never explored the benefits of their denomination's "health message" or have 'gone back' to eating animal products, highly spiced and fatty foods.

LENTIL PATTIES RECIPE

INGREDIENTS:

  • 2 Cups Lentils, well-cooked
  • 3 Cups finely-ground Bread Crumbs
  • 1 Onion
  • 1 tsp. Salt
  • 1 Cup Water or more
  • 2 T. chopped Parsley
METHOD: 
  1. Mix ingredients together
  2. Form into patties
  3. Place on parchment paper on a cookie sheet
  4. Bake at 350 degrees Fahrenheit/177 degrees Celsius 20-30 minutes or until nicely browned. (Makes about 10-15 patties)


If you don't believe that a simple, low fat vegan diet is optimal for good health and longevity, I suggest you watch any of hundreds of Youtube videos by proponents of the science of a plant-powered diet: Dr. Michael KlaperDr. Neal Barnard, Dr. Caldwell Esselstyn, Dr. Pam PopperDr. T. Colin Campbell, Dr. Hans DiehlDr. Kim Williams, Dr. Dean Ornish,  and of course, Dr. Michael Greger, are just a few well-known personalities in this area of lifestyle medicine and plant-based nutrition.  (If you are more interested, you might want to watch this panel of vegan doctors answering questions as to whether they would recommend colonoscopies, mammography, PSA and other invasive medical testing.)

The above recipe is from the late Dr. Agatha Thrash's cookbook Eat for Strength.  You can learn more about Dr. Thrash in this video.

Portobello Mushroom Schnitzel (From the menu for "Ve Eat" German Favourites at the May 23, 2019 Alberni Veg Supper Club)

Portobello Mushroom Schnitzel

Portobello mushrooms are a transitioning vegan's dream-come-true.  The cap is often big enough to serve as a burger by itself and can be grilled up and served as such.

I know that you are salivating just looking at the fried up "schnitzel" above-- this is German vegan yum yum.

This might well be on the menu at the Alberni Supper Club's Thursday May 23rd Supper Club-- called "Ve Eat"-- German Favourites.  Catch it at 6pm at the Adventist Church Basement Kitchen in Port Alberni BC.  (See more details under the recipe below).

Here is the recipe:

INGREDIENTS: 

  • 1 1/4 Cup All-Purpose Flour
  • 1   T.         Corn Starch
  • 1  tsp. each Salt, Garlic Powder
  • 1/2 tsp.     Cayenne Pepper
  • 1   T.         Hot Sauce
  • 12 oz.        Seltzer Water/ Club Soda (or more)
  • 3- 4 Cups   Panko Bread Crumbs
  • 2   T.          Sesame Seeds, recommended (but optional)
  • 4                Large Portobello Mushroom Caps (1/2 pound, total), sliced into 1/2 inch strips
  • Grapeseed Oil for Frying
METHOD:
  1. In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
  2. Stir in the hot sauce and seltzer/Club Soda until it is a thick but pourable batter.  NOTE: the seltzer water is hard to measure due to foam.  You need at least one twelve ounce bottle to make this batter.  The batter should be thick like pancake batter, but if it appears clumpy or overly thick, add more seltzer/Club Soda until the mixture is thin enough for dipping.
  3. Stir together the panko breadcrumbs and sesame seeds, then pour them onto a plate.  Dip the mushroom slices into the batter, then into the panko-sesame mixture to coat.  Use one hand for wet dipping and the other for dry, otherwise it will end up with clumps in the dry ingredients.
  4. Heat 1/2 inch of grapeseed oil in a skillet over medium heat until hot but not smoking.  Fry the mushroom slices in batches of 4 or 5 pieces for 2 - 3 minutes on each side until golden brown and crispy.  You may need to add more  oil midway through the cooking.  Drain on paper towels or a wire cooling rack.
  5. Sprinkle with additional salt to taste, if desired.  Serve hot!

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Who attends?  People from different cultural backgrounds and all age groups.  
What do they have in common?   They all want to made eating healthier a daily habit.
What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BC V9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  

Potato Cutlets Stuffed with Mushrooms (from the menu for "Ve Eat"- German Favourites at the May 23rd, 2019 Alberni Veg Supper Club)

Potato Cutlets Stuffed with Mushrooms

Germany's varied landscapes result in different key crops according to geography,
for example, apples, pears, cherries, and peaches are common fruit crops and vegetables like cabbage, potatoes, asparagus and beets are grown in most house gardens.  But grapes for wine production are imported crops from Southern Germany.  Tomatoes are also best grown in the South.  German cultures mostly focus on healthy eating and festival foods allow season departures for a short celebratory time.

The following delectable recipe used a garnish of dairy sour cream and an egg.  If you want to "veganize" it we suggest a whisking 1 T. finely ground flax seed with 3 T water= 1 vegan egg and a recipe for a quick vegan sunflower seed sour cream HERE.

RECIPE FOR POTATO CUTLETS STUFFED WITH MUSHROOMS

(Russian-German: Kartofelnye Zrazy)

INGREDIENTS:

  • 6 large Potatoes, peeled and cut into 2 inch pieces
  • Kosher salt, to taste (for boiling)
  • 1 egg or 1 Flax Egg (see above recipe heading
  • 1 T. All-Purpose Flour
  • Freshly ground Pepper (optional)
  • 16 oz. Mushrooms, cleaned and chopped
  • 1 large Onion, diced
  • 2 T. Grapeseed or Olive Oil
  • 1 tsp. each of the following: Dried Parsley, Salt
  • 1/2 tsp. freshly ground Pepper
  • 4-5 T. Corn Meal
  • Garnish with Sour Cream or vegan Sunny Sour Cream, freshly chopped Chives
METHOD:
  1. Put potato pieces in a large pot, cover with 3 inches of generously-salted water
  2. Bring potatoes to a boil over Medium-High heat.  Reduce the heat to Medium-Low and simmer until the potatoes are tender when pierced with a fork (about 15 minutes)
  3. Meanwhile, make the stuffing for the mushrooms: In a large sauté pan over high heat, warm the grapeseed (or olive) oil.
  4. Add the mushrooms and onion.  Season with kosher salt, freshly ground pepper, dried parsley, and cook, stirring until browned-- 4-5 minutes.  Transfer to a bowl.
  5. When the potatoes are cooked, drain them and put them back in the hot, empty pot to let them steam off until they look powdery and dry.  Let them cool.
  6. Mash the cooled potatoes with a food mill, ricer, or potato masher.
  7. Add the egg or flax egg, stirring constantly.  Then add flour and stir just until potatoes are smooth.  Adjust salt and pepper.
  8. On a cutting board lightly coated with corn meal, place about 2-3 T. of potato mixture.  Make a flat disk.  Place about 2 tsp. of the mushroom stuffing on the middle of the potato.  Using 2 hands, folds ends up to completely cover the mushrooms.
  9. Roll the cutlet in corn meal until coated. 
  10. Repeat the process with the remaining potato and mushrooms.
  11. Heat oil in the frying pan.
  12. Gently place the cutlets in the frying pan.  When one side has become golden, (about 3 minutes), turn gently to fry the other side.  
  13. Repeat with all cutlets.
  14. Serve with sour cream or sunny sour cream, and fresh chives. 

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

Who attends?  People from different cultural backgrounds and all age group.  
What do they have in common?   They all want to made eating healthier a daily habit.
What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BC V9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  

No Frills Healthy: Strawberry-Blueberry Fruit Salad


One time I was visiting a friend and opened her fridge to see a bowl of the most beautiful red and blue salad-- strawberries and blueberries.  I have made this simple, delicious, healthy fruit salad many times over the years.  It is particularly delicious if made with fresh organic home-grown sun-ripened berries and eaten under an umbrella on the deck-- but it is actually just as healthy and delicious when eaten anywhere, and store-bought ripe organic berries are a fine choice!

Please add one or two of your own favourite seasonal fruits/berries if you wish. Opt out of strawberries if you are allergic to them (that is definitely NOT the idea here) and pick another colorful berry or fruit that agrees with you.

I have offered a vegan version to make this a jelled salad using powder made from the sea vegetable agar agar (do not buy flakes, only powder for this recipe).

STRAWBERRY-BLUEBERRY SALAD (Vegan Jellied version)

INGREDIENTS:
  • 2 Cups  fresh Strawberries
  • 2 Cups  fresh Blueberries
  • 2 Cups Ripe Seasonal Fruit of your Choice (or increase berries by 1 1/2 cups)
  • 1/2 Cup Apple Juice
  • 1 1/2 T. Agar-Agar Powder (buy at Health Store)
  • 2 Ripe Bananas
  • 1 3/4 Cup Apple Sauce
  • 1/4 Cup shredded Unsweetened Coconut
METHOD:
  • In a saucepan, whisk together the apple juice and agar agar, heating gently (Medium-LOW heat) until dissolved.  Whisk/stir constantly.
  • When completely dissolved, take the apple juice-agar agar off the burner and let it cool.
  • Wash the berries, hulling and slicing the strawberries.  If you choose to include another fruit, wash, peel, chop.  Set aside.
  • BLEND together the Bananas and Apple Sauce until smooth.  
  • Combine the Banana-Apple Sauce with the Agar Agar-Apple Juice Mixture. Stir in the Coconut Shreds.
  • Pour the sauce over the berries and fruit and mix gently.  
  • Pour into a salad bowl or  jelly ring, if desired, and chill until set.
IF NOT OPTING FOR A JELLIED SALAD: 
  • BLEND together the banana, apple juice and apple sauce, and stir in coconut shreds.
  • Pour sauce over salad in a salad bowl.  Stir gently to combine fruit and sauce.
This recipe was adapted from a recipe for Strawberry-Nectarine-Blueberry Salad found in Recipes For Life From God's Garden






Cooking School Cloud (Pick What You Want To See)

"meatballs" 21-day vegan kickstart 3-bean casserole 4660 Headquarters Rd. 5 ingredients only adventist christian Adventist cooking school agar agar Agatha Thrasher Alberni Veg Supper Club Alberni Vegetarian Supper Club Alberta allergies allspice almond butter almond flour almond meal almond milk Almond Sour Cream almondine almonds amaranth American cheez Anaheim anise ANOTHER Melty Cheez Recipe anti-inflammatory Apfel-Puddingkuchen apple apple cider vinegar Apple Duff Apple Pudding Cake applesauce apricot arroz verde arugula avocado avocado-cucumber appetizer baby carrots baby spinach baked potato Baked Tofu balsamic vinegar bamboo shoots banana mash bannock barbanzos barley barley corn casserole barley-pecan burgers barley-sunflower burger basil basil leaves bay leaf bay leaves BBQ BBQ Sauce bean medley bean sandwich spread bean sprouts beans beef-flavor Beet-Barley Borsch beets bell pepper best scramble tofu mix black bean patties blackberries blanched almonds blend blender blueberries bonus quinoa salad recipe borscht bouillon bouillon cube bouillon cubes Brazilian black beans bread crumbs bread crumbs OR quinoa bread machine bread maker Bread-Making Tips breading meal breakfast broccoli brown lentils brown rice brown rice flour brown sugar bulgar bulgar pilaf bulgur pilau Burger butter beans butter flavour butternut squash cabbage cabbage and walnut caflib cajun Cajun seasoning call 250-338-5258 camper campfire canned pumpkin cardamon carob powder carrot carrots casein-free cashew butter cashew cashew sour cream recipe cashew cream gravy cashew mayonnaise cashew pecan sandwich filling cashew pieces cashew sour cream cashew sour cream recipe cashews casserole cauliflower cauliflower-cashew cayenne celamix egg replacer celemix celery celery powder celimix egg replacer celtic sea salt cheese cheez cheeze sauce cheeze sauce recipe cherry tomatoes Cherry-Apple Pecan Crisp chia seed chick pea flour chicken soup substitute chicken-like seasoning chicken-style seasoning chickpea flour chickpea salad chickpeas chili chili and corn dumplings chili boat chili pepper chili powder chinese cabbage Chinese dumplings Chinese veg chipolte chives chopped fruit chopped green onions chopped nuts chutney cilantro cinnamon citrus icing class cloves cocoa coconut coconut milk coconut oil coconut oil) coconut yogurt Common Defects of Bread and Possible Causes comox valley Comox Valley Adventist Comox Valley Church March 27-29 2015 comox valley seventh-day adventist church comoxadventist.ca CONDIMENTS sauce cream confetti contains wheat cook cooked mashed beans cookies squares desserts cooking class coriander coriander seed corn crisps corn flour corn meal corn starch corn tamale bake Corn-Potato Chowder cornmeal cornmeal crust cornstarch costco beans country hash Courtenay BC CourtenayBC couscous cowboy cake cracked wheat flour cracker crumbs cranberries cranberry orange bread crazy for curry cream of broccoli soups crispy crackers crushed chili peppers cucumber cumin currants curried chickpeas with spinach and tomatoes Curried Lentil Dip Curried Yam and Lentil Soup curry curry powder custard cynthia zirkwitz Daily Dozen App dairy-free daiya shreds Darlene Blaney PhD NCP CFT dates depression recovery depression treatment dessert dessert topping dextrinize dijon mustard DIY curry pastes DIY spice blends Dr. Darlene Blaney Dr. Darlene Blaney PhD Nutritionist Dr. Hans Diehl dr. michael greger Dr. Neal Barnard dr. neal barnard m.d. dr. neil nedley Dr. Walter Veith dressing dried fruit dry bread crumbs dry fruit dumplings Easily Digested Food Recipes easy tasty Eat for Strength egg salad substitute egg-free EPIC study EVOO exercising fava beans feeds 2-4 feeds family of 5 feijoada fellowship meal fiddleheads Filberg Centre filling finely-crushed crackers firm tofu flax flax egg flax meal flax seed flour Food Impromptu for sandwiches forks over knives french toast fresh juice recipe fresh pineapple frozen cherries Fruit Salad fudge garam masala garbanzo beans garbanzo flour garbanzo salad garbanzos garlic garlic powder Garlicky Cashew Spaghetti Sauce get stuffed night GF GF Baking Powder GF bread GF dressing GF rice flour ginger ginger root gluten gluten flour gluten free gluten powder gluten strips gluten-free gluten-free flour gluten-free if desired gluten-free pastry Gluten-Free version gluten-sensitive alternative glutenfree golden raisins golden sauce graham cracker crumbs granola granular yeast grapeseed oil gravy grean bean-potato-garlic soup greek bean bake green beans green chilies Green Lentils green onions green peas green peppers green rice and spinach green salad dressing green soup greens ground nuts guacamole spread Gung Hai Fat Choy hazelnut hazelnuts health health documentary health message healthier steps healthy choices Healthy Choices Cooking Class Healthy Choices Wellness Weekend healthy choices wellness workshop healthy lifestyle choices herbal bouillon hollandaise sauce recipe honey how to make 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