Recipes from Vegetarian Vegan Cooking Classes

  Crabapples and rhubarb are two often-overlooked ingredients that pack a punch in both flavor and nutrition. With their tart and tangy profiles, they can add a unique twist to various dishes. But what do they have in common, and what are the pros and cons of incorporating them into your diet? Taste: Tartness with a Twist Crabapples: These small, sour apples can be a challenge to eat raw due to their tartness. However, when cooked or pickled, they develop a complex flavor that pairs beautifully with spices and sweeteners. Rhubarb: Known for its sharp, tangy taste, rhubarb is often paired with sweet fruits or sugar to balance its sourness. It’s a favorite in pies and desserts but can also be used in savory dishes. Nutrition: What They Have in Common Crabapples and rhubarb share some key nutrients: Vitamin C: Both are rich in Vitamin C, supporting immune health and skin vitality. Fiber: High in dietary fiber, they promote digestive health and help regulate blood sugar levels. Potassi

  This main-dish bean stew, or ragout, is a delicious harvest veggie recipe, or a hearty winter entree. It is a satisfying mix of spicy flavours, that you can accommodate to your own palate, and topped with yummy home-made plant-based cheesy, gluten-free cornmeal dumplings. Cook this in either a Dutch oven over medium heat, or in your Instant Pot. It makes six good size servings.  INGREDIENTS: 1 tablespoon olive oil 2 large onions, chopped 3 cloves garlic, minced 2-3 tablespoons chili powder (again, your choice. I use a locally produced Taco spice by Clever Crow Farms ). 2 teaspoons ground cumin 1 teaspoon dried oregano 1 can 28 oz / 796mg  chopped whole tomatoes (not puree or diced and do NOT drain) 2 small zucchini cut into 1/2 inch pieces  2 red bell pepper, chopped 2 cans @14 ounces/  796ml beans-- pinto beans, or one can of pintos and one can of black beans, you choose (drain the beans and rinse the beans) 1 cup corn niblets, frozen or canned or fresh (optional) Salt (to your pref

Soy Tasty sour cream You  will find quite a few plant-based sour cream recipes online, and at least two or three here (see the bottom of this article) but this one is definitely our current favorite. Ingredents: 1 1/2 cup         Medium firm tofu, pressed  3 tablespoons  Oil (a mild Soy G oil like grapeseed or sunflower seed) 1/4 teaspoon    Citric acid crystals (food grade-- I bought mine at Walmart) 1/4 teaspoon    Salt 1/4 teaspoon    Sweetener Chop up the tofu after pressing and add all ingredients to a blender and process until smooth.  Yields 1 1/2 cup of sour cream. Keep in a bowl with a lid in the fridge.  Other Vegan Sour Cream Recipes: Almond Sour Cream Cashew Sour Cream Sourflower Sour Cream Soy Tasty Sour Cream is an adaptation of a recipe in the cookbook, Tastefully Vegan: Creative Vegetarian Cooking by Katherine McLane and John McLane. You can find it on Amazon . As an affiliate for Amazon I will receive a small commission if you purchase a copy of this book using the abo

  Camp Stroganoff is a delicious alternative to the commercially-  prepared camp foods, and much less expensive. In the past my husband went on two trail hikes of several days. He prepared for them by purchasing several packets of dehydrated food-- it was light to carry in his pack but was mostly quite unpalatable and pretty expensive for what he got. This particular recipe is made easily at home with the use of a dehydrator (sometimes ovens are set up to do this), parchment paper, ziplock baggies and the following ingredients: 2 tablespoons vegan butter (we use Earth Balance brand) OR 2 tablespoons olive oil 1 small onion, minced 1-3 garlic cloves, minced 1 pound mushrooms, chopped small 1/2 teaspoon each salt and pepper 2 tablespoons apple cider vinegar 3/4 cup vegetable broth 2 tablespoons all purpose wheat flour 1/2 cup vegan sour cream (commercial or homemade such as this recipe ) 8 ounces angel hair pasta The above recipe is for 2 adult servings of camp stroganoff. Double the ing

  Delicious frozen carob-sweet potato treat! This yummy frozen treat is sweet, fudgey, and checks off all the boxes for satisfying those hot weather craves. Like the other carob desserts on Veggie School site, it really kicks chocolate to the curb-- no bitter taste or theobromides! Find the other carob recipes listed under this recipe. INGREDIENTS: *2 large sweet potatoes or 4 smaller ones (enough to make 2.5 cups of cooked sweet potato) *2 cups unsweetened plant milk (I used soy milk) *.5 cup carob powder (see Notes below) *2 tablespoons maple syrup) *1 teaspoon vanilla (optional) *8 medjool dates, seed removed  METHOD: Peel sweet potatoes and cook until soft Cool sweet potatoes completely  Blend all the above ingredients together until smooth and silky in a good food processer or a blender Spoon into popsicle or fudgesicle molds and put in the freezer for 4 hours (see Notes) Run warm water over the molds to remove the pops from the molds  NOTES  1. Feel free to use raw or roasted car

  This will likely seem so simple as to be silly-- but the fact is that sometimes we all have brain freeze (under stress, sick, tired, etc.) and it is nice to have a recipe that does not require a bunch of A to Z ingredients and steps, that you can just take leftovers from yesterday-s dinner, open a can or two, and pop the recipe into a small oven (or a big one). That is the way with this yummy Mexican quickie casserole. INGREDIENTS: 2 cups cooked quinoa or rice 1 can (1.5 - 2 cups) black beans (or other beans on hand) 1 - 15oz. can (or 2 cups) tomatoes 1-2 tablespoons Taco herbs and spices .5 (1 half) cup of frozen corn niblets up to .5  (1 half) cup of any or all the following: sliced olives, chilies, fresh pepper, diced onion and or minced garlic 1 cup salsa (optional) corn chips or taco bowls sour cream (vegan or natural) (optional) lime slices (optional) cheese shreds (optional) METHOD: Line an 8 inch x 8-inch cake pan with parchment Layer rice or quinoa, then a layer of beans, th