Recipes from Vegetarian Vegan Cooking Classes

                     Let's get right down to this delish lentil-butternut squash recipe! (*thanks to Jennifer Wong for the image above) In 4-Quart Pot: *2 C. Brown Lentils in 3 C. Water SOAK 2 - 3 hours or overnight. BRING TO BOIL . SIMMER approximately 1 hour. ADD : *4 c. Yellow or Orange Squash, diced *4 Vegetable Bouillon Cubes *2 tsp. Coriander *1/2 tsp. Cumin *2 cloves Garlic *2 large Onions, chopped fine SIMMER until Squash is tender. POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above. SAVORY PASTRY TOPPING: WHISK together: *1/2 C. Oil *1/4 C. Water *1/2 tsp. Salt *1/4 tsp. Savory ADD to: *1 1/2 C. Whole Wheat Flour *2 T. Parsley Flakes ROLL OUT to cover dish OR individual ramekins.. BAKE until crust is golden. ~Recipe by Wyona Hertwig

*6 large Potatoes, peeled and boiled large chunks OR *leftover boiled or baked Potatoes SAUTE in a large skillet: *1 T. Oil *1 Onion, sliced *1 Green Pepper, diced *1 Red or Yellow Pepper, diced *2 cloves Garlic, sliced *1 pkg. extra-firm Tofu, diced *1 T. Turmeric *1/2 tsp. Savory or Sage *1/2 tsp. Salt *1 tsp. Cajun seasoning OR Mesquite or Chili ADD: Potato Chunks HEAT enough to serve hot.

Plant-Based Jiggs Dinner-- so yummy! SOAK OVERNIGHT: *1 C. Split Green Peas with 3 C. Water in a 4-Qt. Pot (or just add frozen green peas in at the end of cooking). NEXT DAY: Bring Peas to a boil, lower to simmer for about 45 minutes. (Or if using frozen green peas, just add in towards the end of the simmer of the other vegetables.) ADD: *3 c. Cabbage, chopped *2 Parsnip (and/or 1 medium size Turnip) and 2 Carrots, diced or sliced *4 medium Potatoes, cut in chunks *1 T. Mrs. Dash Original seasoning or just salt, pepper and your favorite seasonings. *2 T. Soy Sauce or 1 T. Marmite or Savorx (optional or swap out with your brown favorite sauces such as vegan Worcestershire Sauce or vegan HP sauce (that has always been vegan-- who knew?). AFTER SIMMERING vegetables until tender, ADD Gluten Beef-like pieces (or  Gardein or  Yves  plant-based product) or organic smoked tofu (as in photo above) or 2 Field sausages sliced into rounds, or other vegan faux mea...

Here is Wyona's VEGAN recipe (i.e., no eggs, no lard). At the bottom of the page you can find the traditional beaver tail recipe on Pinterest -- yummy as well, and a remembrance I have of Newfoundland! IN LARGE BOWL or MIXER: *1 C. Warm Water *1 tsp. Brown Sugar *2 tsp. Granular Yeast *1 tsp. Vanilla *1/4 C. Oil LET STAND while mixing dry ingredients: *2 C. Flour *1/2 tsp. Turmeric Powder *1/2 tsp. Salt *1/4 C. Sugar ADD above to the wet mixture and KNEAD until dough is soft and smooth. LET RISE until double in bulk. PINCH off golf-ball size pieces and roll out into think oval shapes. PLACE on well-greased cookie sheets, prick with fork and sprinkle with Cinnamon-Sugar mixture. BAKE at 350F on middle rack until golden.

Carrot-Mushroom Loaf smothered in Delicious Mushroom Gravy SAUTE: *1/4 C. oil *2 large onions, chopped *2 C. grated mushrooms (or fine-chopped) ADD ABOVE TO: *4 C. whole wheat bread crumbs or 4 C. oat flakes *2 C. raw carrots, grated *1 C. raw potato, grated *2 C. raw cashews, ground or fine-chopped *2 T. Mrs. Dash Original *1/2 tsp. turmeric *1 tsp. cumin *1/2 tsp. salt MIX WELL with 1 C. hot water PLACE into well-greased loaf pan or silicone pan(s) BAKE at 375F for 1 hour SERVE with mushroom gravy (see Below) MUSHROOM GRAVY RECIPE: INGREDIENTS: * 2 T. coconut oil * 1/2 large onion, minced *  10 regular-sized or 6 large Crimini mushrooms, sliced or chopped *   2 cloves garlic, minced *   2 C. mushroom broth (1-2 mushroom boullion cubes dissolved in 2 C. water) *   1/2 tsp. dry thyme powder *   1/2 tsp. dry rosemary powder, or ground fresh rosemary *   1/2 tsp. dry sage powder *   1 T.  nutritional yeast (not...

IN MIXER or BREAD MAKER: *1 1/2 C. Warm Water *2 tsp. Granular Yeast *1/4 C. Oil *1 T. Brown Sugar or Honey *2 T. Molasses LET STAND approximately 5 minutes while you mix dry ingredients: *1/2 C. Quick Oats *1/4 C. Flax seeds *1/2 C. raw Sunflower Seeds *3 1/2 C. Whole Wheat Flour *1/4 tsp. Salt *2 T. Gluten Powder MIX all dry ingredients well and then add to wet yeast mixture. MIX 3-5 minutes or KNEAD by hand 5 minutes. LET RISE to double in bulk, then form into loaves. LET RISE to double in bulk again. BAKE at 350F for 45 minutes *image by pixabay High-Quality Bread Cutter Fiddle Knife With Premium Wood Handle   Shop Etsy TIPS AND OTHER BREAD RECIPES: Savory Plait (Braid) Bread Recipe by Wyona Hertwig, Master Baker Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker Stone-Milled or Cracked Wheat Bread by Wyona Hertwig, Master Baker Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma'...

IN MIXING BOWL: *1 C. Boiling Water *1 C. Bran BLEND TOGETHER: *2 C. Soy or Rice Milk *1/2 C. Oil *1 T. Lemon Juice *1 Apple MIX TOGETHER: *1 C. Sugar *2 1/2 C. Flour *1/2 tsp. Salt *2 tsp. Non-Aluminum Baking Powder MIX all ingredients together gently, do not beat. SCOOP into well-greased muffin tins. BAKE at 400F about 15 minutes.

                   Rhubarb-Custard Pie   PASTRY : *2 c. Flour *1/2 tsp. Salt WHISK TOGETHER: *1 C. Oil *1/2 C. Water MIX the above into the flour and press into pie plate. FILLING : BLEND 2 C. Water with *2 C. raw Almonds *4 T. Flour *1 C. Sugar *1 tsp. Vanilla POUR into pie shell with 2 C. diced Rhubarb BAKE at 375F about 1 hour on middle oven rack court *Recipe from Wyona Hertwig  *Pie image courtesy of Tami Pelttari. Facebook

Bake up nostalgia with this old-fashioned, yeast-raised plum loaf—a soft, spiced treat filled with raisins and prunes. Perfect with tea or coffee! IN LARGE MIXING BOWL: *1 1/2 C. Boiling Water *1 C. mashed Potatoes *1 C. Brown Sugar LET COOL ADD: *1 T. granular Yeast *1/2 C. Oil or Margerine *2 C. warm Rice or Soy Milk *1 tsp. Salt MIX TOGETHER: *3 C. Flour *1/2 tsp. Nutmeg *1 tsp. Cinnamon *1 C. Raisins *1 C. Prunes, chopped ADD to Yeast mixture to make a soft dough LET RISE about 30 minutes ADD flour to knead into a silky dough FORM INTO LOAVES and put into 2 greased loaf pans LET RISE until double in size BAKE at 350F for 1 hour.

    Steamed Carrot Pudding MIX all ingredients together: *1 C. Brown Sugar *1 C. Flour *1 C. Margarine (or Coconut Oil) *1 tsp. Non-aluminum Baking Powder *1 C. Raisins *1 C. Currants *1 C. shredded raw Potato *1 C. shredded raw Carrot *1/2 tsp. Salt *1 tsp. Cinnamon *1/4 tsp. Nutmeg *1/4 tsp. Cloves *1/4 tsp. Ginger STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.   SERVE with Lemon Sauce. LEMON SAUCE: *1 c. Water *1/2 C. Sugar *1 tsp. Lemon zest *1/4 C. Lemon Juice *1 T. Cornstarch Heat to thicken Steamed Pudding image by Linda Taylor, Pixabay.

Lentil Potato Patties   Image @ Pixabay  SAUTE in 4 T. Oil: *1 medium Onion, chopped *1/2 tsp. Sage *1/2 tsp. Savory Flakes ADD: *2 C. cooked mashed Brown Lentils *2 C. mashed Potatoes *1 C. ground Pecans *1 T. Egg-replacer or Corn Starch MIX well and let stand 15 minutes SHAPE and FRY Patties in pan. BAKE at 360F for 15- 20 minutes. (Baking allows them to hold together better as patties)

COURSE GRIND 2 C. Sunflower Seeds (or chop in food processor) IN LARGE Bowl, MASH 1 large can Kidney Beans ADD: *Ground Sunflower Seeds *1 Onion, chopped *1 clove Garlic, minced *1 C. Mushrooms, grated *2 C. whole wheat Bread Crumbs SEASONINGS: Add your favorites, such as: Cajun, Curry, Chicken-style (No MSG), 1/2 tsp. Salt, 1/2 tsp. Pepper MIX all thoroughly and let stand to weld together FORM BALLS. If too wet to hold shape, add more crumbs or too dry and falling apart, add moisture. FORM PATTIES on pan BAKE at 450F on well-greased cookie sheet for about 20 minutes until beginning to brown. SERVE with Shirley Gong's Mushroom Gravy if desired.

CRACKED WHEAT FLOUR: GRIND 2 cups of Wheat berries in high-speed blender IN MIXING BOWL: POUR 3 cups Boiling Water over the Cracked Wheat Flour ADD: *1/4 C. Brown Sugar *1/2 C. Oil *1 tsp. Salt WHEN LUKEWARM, ADD: *2 T. Granular Yeast dissolved in 1/2 C. Warm Water and 1 T. Sugar When bubbly, STIR IN: *5 C. All-purpose Flour, 1 cup at a time TURN OUT onto floured board and knead until smooth. LET RISE until double in bulk. PUNCH DOWN and shape into loaves. Put onto a well-greased cookie sheet or shallow pans. OIL tops. LET RISE AGAIN until approximately double in size. BAKE at 400F for about 45 minutes. A good demonstration of how to knead whole wheat bread: Other Bread Recipes: Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking Scho...

"Making Granola with Kids" from Free Images by Lin Kwan Granola is making a come-back! This particular recipe is an old-fashioned one with pecans and sunflower seeds as the major protein base, and a fairly simple combination of other ingredients. Please look for subs for any ingredients that you or others might be allergic or sensitive to. It comes together nicely and makes a nutritious, delicious cereal, ingredient mix for cookies, and an energy source for hiking and camping. Did you know that pecans are at the top of the health chart with walnuts in preventing 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 remarkable health benefits of the pecan in staving off cancer!  IN LARGE MIXING BOWL COMBINE: 4 C. Oatmeal 1 C. Barley Flakes 1 C. Raw Sunflower Seeds 1 C....

COWBOY CAKE -- recipe from a Vegetarian Cooking Class by Wyona Hertwig BRING TO BOIL: *2 C. Raisins in 4 C. Water SIMMER 10 minutes and let cool. COMBINE DRY INGREDIENTS: *3 1/2 C. Flour *1 C. Sugar *2 tsp. non aluminum Baking Powder *2 tsp. Cinnamon *1 tsp. Nutmeg *1 tsp. Cloves BLEND 1 C. Oil and 1 raw Apple (instead of 2 Eggs) MIX all ingredients together. POUR into well-greased 9 x 13 inch pan SPRINKLE with topping of: *1 C. Brown Sugar *2 T. Flour *1 C. Nuts, chopped *2 T. Oil, and toss lightly. BAKE @ 350F about 45 minutes to 1 hour. You might like to try: Apple Pudding Cake (Apfel Puddingkuchen)

-Feeds a Family of Five 5 large Potatoes (Bake fresh or use leftover baked spuds) CUT in half length-wise and hollow out to use in filling FILLING: in blender grind 2 C. Walnuts MIX together with POTATOES: *1 T. Oil or Margerine *1 T. Mrs. Dash Original *1/2 tsp. Salt *2 T. Parsley, fresh, chopped FILL Potato Skins to a mound in each BAKE about 20 minutes @ 400F GARNISH with a sprinkle of Paprika and Parsley Sprig Here is an opportunity to get rare heirloom potato seed varieties from Ukraine for your vegetable garden. shopetsy --> Click on Image Above for More Information & To Purchase