Recipes from Vegetarian Vegan Cooking Classes

Pumpkin Soup with Roasted Pumpkin Seeds as a garnish BAKE 1 medium Pumpkin or Squash until tender SAUTE 1 large Onion in 2 T. Oil ADD: *2 C. Nutmilk *1 tsp. Sea Salt *Pinch Cinnamon *Pinch Nutmeg *Pinch Cloves BLEND all above and SIMMER on low heat for 15 minutes GARNISH with slivered dry-roasted almonds              or roasted pumpkin seeds (above)

Warming Carrot-Beet Soup with a Dollop of Cashew Sour Creme STEAM for 15 minutes to tenderize: *5 large Carrots *1 large Beet, peeled LET COOL ADD all ingredients to blender: *1 Onion, chopped *2 C. Nut milk or Soy milk *2 T. Soy Sauce *2 Vegetable Bouillon cubes *1/2 tsp. Sea Salt *Pinch Kelp *Pinch Cayenne *1 T. Brown Sugar SIMMER for 10 minutes SERVE hot or cold. ADD a dollop of Fast Cashew Sour Creme:    === Blend together until SMOOTH: * 1 C. Raw Cashews *1 C. Water *Juice of 1 small Lemon or 1 Lime *1/2 T. Celtic Sea Salt *1 Small White Onion, chopped

MIX WELL all the following ingredients: *1 C. raw Sunflower Seeds, ground *1 C. Bread Crumbs *1 C. Walnuts, ground *1 C. raw Potato, grated BLEND: *1 T. Marmite or Savorx *1 C. Rice or Soy Milk *1 large Onion, grated *2 T. Caflib *1 T. Oil *1 tsp. Savory or Sage *1 clove Garlic (optional) ADD to above mixture. MIX well. LET STAND for 15 minutes. BAKE at 350F for 1 hour. SERVE with a mushroom gravy.

These nut-potato patties are crispy on the outside and yummy on the inside.  You can fry them (as Wyona indicates in her recipe below) or bake them on a parchment-paper-covered pan at 400F for about 20 minutes. MIX TOGETHER: *1 C. Nuts, ground *1 C. mashed Potatoes *1 Onion, grated *1 tsp. Chicken-style Seasoning *1 T. Nutritional Yeast STIR 1/2 C. Oatmeal into 1 C. Boiling Water. LET STAND 10 minutes (or use leftover oatmeal porridge) ADD Oatmeal to Nut Mixture and MIX WELL. FORM into patties and dip into breading meal.(Recipe below) FRY until golden brown. BREADING MEAL: *1/2 C. wholewheat flour or fine bread crumbs or rolled oats *2 T. Nutritional Yeast

Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill!  Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/  Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g  Sage *1/2 teaspoon/ 1.5 g  Thyme *1/2 teaspoon/1.5 g  Basil *1/2 cup/60 g  Celery , finely diced *1/2 cup/30 g  Parsley , chopped *1 tablespoon / 7.5 g.  Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g  Coconut Oil * 1 cup/240 ml.  Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1.      In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon  Coconut Oi...

Date Cashew Cream on Very Berry Squares BLEND TOGETHER: *1 C. Water *1 C. Cashews *7-9 Dates (softened in hot water, pits removed) *2 T. Coconut *1 T. Lemon or Orange zest, finely grated *Pinch of Salt *1/4 C. Lemon Juice *2 T. Tapioca Starch LET STAND or refrigerate.

IN MEDIUM BOWL, ADD; *1/2 C. Warm Water *1 T. Sugar Stir until sugar dissolves. Sprinkle over above: *2 teaspoons Yeast (1 packet)   Mix the yeast into the sugar water. Cover and set aside for 5-10.minutes.   This called "proofing". If the yeast hasn't frothed up in 5-10 minutes, dump it out-- it is not "live" yeast.  Use a new packet of yeast. To  large bowl, standing mixer bowl or food processor with a bread maker blade, combine: *Proofed Yeast/Sugar Mix *1/4 cup Olive Oil (optional) *1 teaspoon Salt *2 cups Unbleached White Bread Flour *1 cup Whole Wheat Flour *1 cup of Water Mix well to blend all ingredients.   Knead to form a dough.  If are using the kneading hook or bread-making attachment, the dough will be formed in that way. Remove dough to a large oiled bowl.   Cover with a clean, damp cloth and let the dough rise for 45 minutes or until doubled in size. KNEAD on a lightly-floured board. Put back into oiled bowl, cov...

  IN LARGE CASSEROLE PAN: PLACE   *16 small cooked Onions (or 4 medium Onions) *1 C. cooked Pinto Beans *2C. Carrots, sliced and cooked *1C. Other veggies, cut up (your choice) POUR the following sauce over the above: *3 T. Oil *1 tsp. Salt *1 tsp. Mrs. Dash Original *1/2 tsp. Celery Powder *5 T. Whole Wheat Flour MIX WELL and stirring, gradually ADD: *3 C. Soy, Rice OR Nut Milk HEAT, stirring constantly, until smooth and thickened NUT BUTTER CRUST: *8 T. Nut Butter *3 C. Flour *4 tsp. Non-aluminum Baking Powder *Pinch of Salt *2 T. Parlsey   ADD: 1 C. Nut Milk to make a soft dough. KNEAD lightly. ROLL OUT to fit dish and a light covering for top. BAKE at 350F-400F for approximately 20 minutes.

These delicious Pccan Fiber-Fruit cookies are the best treat food that also works to keep you healthy. When you bake these beauties, you know exactly what you are getting. Pecans are particularly tasty in cookies! And did you know that pecans are at the top of the health chart with walnuts in working to prevent some cancers? I was so thrilled to find this out, because pecans are my favourite nut-- well, next to my health nut husband. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer!  SOAK overnight: 1 C steel-cut Oats in 1/2 C. warm Water (use gluten-free oats if you are sensitive to gluten) BLEND together the following: 1 large Apple with peeled and quartered 1/4 C. Water 1/4 C. Lemon Juice 1/2 C.  Seed Oil DRY INGREDIENTS: MIX in large bowl: 1 C. ground Pecans  2 T. Egg Replacer 1/2 C. Whole Wheat Flour 2-4 T. Brown Sugar or...

COMBINE in large bowl or mixer: 2 C. warm Water 1 T. Molasses 2 tsp. granular Yeast DRY INGREDIENTS: 3 C. Oats ground to flour in blender 1/2 tsp. Salt 2 C. Whole Wheat Flour 2 T. Gluten Flour ADD to Yeast Mixture: BEAT 2 minutes or KNEAD 5 minutes LET RISE until double. FORM balls and flatten with rolling pin so that you have a very thin round PLACE on well-greased baking sheet LET RISE 30 minutes. BAKE at 350F until crisp and golden.

MIX TOGETHER; 1 C. cooked, mashed Carrots 1/2 C. Sugar 1/2 C. Margerine 1/3 C. Oil 1 tsp. Vanilla 1/2 C. Salt DRY INGREDIENTS: MIX TOGETHER: 2 C. Whole Wheat Flour 1 C. shredded Coconut 2 tsp. non-aluminum Baking Powder ADD to Wet ingredients, mixing well, and drop by Tablespoonful on well-greased cookie sheets. BAKE at 375F on upper level rack for about 20 minutes

           These are old,-fashion delicious oatmeal cookies. But vegan. You decide what you want to add in-- we have made some suggestions.  BLEND: 1 C. Water 1/2 C. Cashews or pre-soaked Almonds 1/2 C. chopped Dates 1 tsp. Vanilla 1/2 tsp. Salt Wiz until smooth. SLOWLY ADD 1/2 C. Oil (Grapeseed or Sunflower Seed Oil) EMPTY into large bowl ADD: 1/4 C. Lemon Juice STIR gently, to thicken. ADD: 1/2 C. chopped Nuts  1 C. Raisins 1/4 C. All-purpose or gluten-free Flour 1/4 C. Tapioca Flour 2 C. Quick Rolled Oats LET STAND 10 minutes DROP by spoonful onto well-greased cookie sheet BAKE at 350F about 20 minutes until browning.

CRUMB CRUST #1: 4 C. Quick Oats 1/4 C. Oil                                              1 C. shredded Coconut 1/4 C. Brown Rice Flour 1 tsp. Celtic Sea Salt Salt 2 T. Lemon or Orange Rind Zest MIX WELL and PRESS most of the above into a 8" x 12" pan Leave some of the mixture for sprinkling on top of filling CONTINUE on with FILLING & BAKING below                 -OR- ALMOND MEAL CRUST #2: 4 1/2  C. Almond Meal/Almond Flour** 1/4 C. Oil 1/2 C. Maple Syrup 1 tsp. Celtic Sea Salt 2 tsp. Baking Soda COMBINE in a Food Processor until well-mixed PRESS into a 8" x 12" pan BAKE in a 350F oven until fragrant and light golden (however long that takes-- don't overbake/burn) LET COOL FILL and BAKE (again) AS BELOW FILLING: 2 C. unsulphured Apricots SOAK and BLEND coarsely wi...

This splendid chicken-style seasoning is a recipe in kindness, and yummy too. Please note that there are two recipes 1. MIX TOGETHER : 1 T. Cornstarch (or Potato Starch) 1 1/2 T. Onion Powder 1 tsp. Turmeric 1/2 tsp. Salt 1/2 tsp. Anise (or Coriander powder) 1/2 tsp. Parsley flakes 1/2 tsp. Garlic powder Store in a jar in a cool place. 2. And another version of the above you might like to try and compare: -posted by Francis Jantzen on the Facebook group " Best Adventist Recipe Swaps " Find a variety of homemade seasoned salt recipes HERE Toggle to the Vegan Broccoli-Mushroom Quiche Recipe HERE Toggle to the Pineapple, Chick'n and Rice Casserole Recipe (using Soy Curls) HERE