Recipes from Vegetarian Vegan Cooking Classes

STIR TOGETHER IN SAUCEPAN: *1 T. Agar Agar *1/2 C. cold water LET ABOVE STAND 5 MINUTES Cook until Agar Agar is dissolved and liquid is clear                            IN BLENDER: *1 C. packed cooked HOT Millet (cooked 1 C. Millet to 4C. Water 50 minutes with salt) *HALF of Agar Agar mixture *1 tsp. Salt *1/4 C. raw Cashews (cleaned) *1-2 cooked,peeled Carrots (for colour) WHIZ UP AT LOW SPEED, increasing speed to High until super smooth.  Blend in remaining Agar Agar mix at low speed.  Let stand a few minutes so air bubbles can escape.  Pour into containers and chill.  Keeps 1 week in fridge.

INTO BOWL PUT THE FOLLOWING: *1/2 head Chinese Cabbage, shredded *2 Broccoli Florets, cut small *1/2 to 1 C. Green Onions, chopped fine *1 small Zucchini, chopped fine IN BLENDER WHIZ: *1/2 c. Water *2 T. Lemon Juice *1/2 C. raw Cashews *2 T. Chicken-style Seasoning (no MSG) DRESS salad just before serving

INTO SALAD BOWL PUT THE FOLLOWING: *1 C. Red Kidney Beans *1/2 C. Garbanzos *1/2 C. Pinto Beans *1/2 C. Lima Beans *1/2 C. fresh String Beans *1 C. chopped Onion (Red or Green) *1 C. Nut pieces (Pecans, Walnuts, etc.) DRESSING TO MARINATE: *2 T. Sunflower or Grapeseed Oil *1 T. Mrs. Dash (Original or Cajun) *1/2 C. Lemon Juice *1 T. Brown Sugar

BLEND together: 1/2 C. Water 1/4 C. Lemon Juice 1/2 C. Raw Sunflower Seeds 1/2 C. Cooked Garbanzo Beans 1 T. Sunflower or Grapeseed Oil 1 T. Miso 1 T. Onion and/or Garlic Powder PUT INTO A BOWL and Stir in: 1/2 C. Garbanzo Flour 1/2 C. Tapioca Flour LET STAND TO THICKEN (OPTIONAL: 1 T. Nutritional Yeast or Seed Butter)

2 Qts. Water 2 C. diced Green Beans 2 C. diced Carrots 1 T. Onion Flakes 2 Bay Leaves 2 fresh Savory sprigs or 1 T. dry Savory Flakes BRING TO BOIL TURN DOWN HEAT and let SIMMER 15 minutes ADD: 3 C. diced Potatoes 2 T. Chicken-style Seasoning (No MSG) SIMMER 15 minutes and serve with dollop of  Cashew Sour Cream Recipe: CASHEW SOUR CREAM: *1 C. Water *1 C. raw Cashews *1 T. Lemon juice *1/2 tsp. Sea Salt *1 T. Coconut Oil, melted over hot water

This is another wonderful soup recipe from the collection of Wyona Hertwig, foodie, artist, and kind human. Many of her recipes reflect the garden produce, fruit and herbs that would have been used in the recipes of her Mennonite ancestors who came to Canada from ''Russland'' (Russia). SOAK: 1 C. Barley groats, approximately 4 hours IN SOUP POT: 3 Qts. Water 1 C. pre-soaked Barley 2 medium Beets, coarse-grated BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 - 45 minutes. 1/2 C. Onion Flakes 1/2 medium head of Cabbage, chopped fine 2 Vegetable Bouillon Cubes OPTIONAL: Add 1 or 2 C. crushed Tomatoes EDIT: if you find this recipe to be too bland and want some suggestions for spicing it up, please see the comment below (from ''Unknown'') for great additions that she made to the soup. If you want to keep it vegan, you will probably want to nix the chicken bouillon, but you could add some poultry seasoning (the mix of herbs that generally go int...

Lentil, Green Pea, Barley Soup with a vegan Parmesan topping  This delightful and nourishing soup recipe is in memory of Wyona Hertwig, a delightful vegan cook, artist, and human being.  Soak overnight: 1 C. Lentils 1/2 C. Green Peas 1/2 C. Pot Barley IN SOUP POT: Soaked Lentils Peas 3 Qts. Water Barley BRING TO BOIL TURN DOWN heat to SIMMER approximately 15-20 minutes. ADD: 1 C. chopped Carrots or Tomatoes 1/2 C. chopped Celery 1 C. Onion Flakes OR 1 raw Onion, chopped 2 cubes Organic Low-Sodium Vegetable Bouillon 2 T. Chicken-style Seasoning (No MSG) Health Note:  According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily  can help lower blood cholesterol levels , which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-base...

Cube or chop into bowl while warm: 6 large, cooked Potatoes Add: 1/2 C. chopped Celery 1 C. chopped Red and Green Peppers 1 C. chopped Green Onions Optional:  Chopped Olives, Raddish, Cherry Tomatoes, etc. DRESSING: In blender, whiz: 1 C. Rice or Soy Milk 2 T. Chicken-Style Seasoning (No MSG) 1 cooked Potato 2 T. Sunflower Seed Oil Mix dressing into Salad... Enjoy warm or cold. **Image courtesy of Treblrebl at Wikipedia  CC BY-SA 3.0

These crackers are crispy and tasty.  Vegan and gluten-free. They can be used as GF communion bread for those who have gluten restrictions. MIX following dry ingredients together: *3 C. Quick Oats *2 C. Brown Rice Flour *1 C. Potato Starch *1/4 C. Amaranth *1/2 C. Coconut flour OR finely cut coconut (not shreds)- either will work *1 tsp. Salt *1/2 C. Sesame Seeds In blender or with Whisk: *1 C. Water *2/3 C. Oil MIX into dry ingredients thoroughly and ROLL out on cookie sheet. CUT into squares- prick with a fork BAKE at 300F about 30 minutes until browning.

COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist 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 School)

This is REAL BREAD-- has substance, flavour, texture-- when you eat it, you feel nourished! IN MIXER or Bread Maker *1 1/2 C. Warm Water *1 T. Molasses *2 tsp.granular Yeast LET STAND while mixing the following dry ingredients: *1/2 C. Raw Sunflower Seeds, ground *1/2 C. Scotch Oats *1/2 tsp. Salt *1/2 C. Rye Flour *2 1/2 C. Whole Wheat Flour *2 T. Gluten Flour *1 tsp. Kelp powder MIX dry ingredients well. ADD to wet mixture. MIXER (Dough Hook 3-5 minutes or KNEAD for 5-6 minutes) until smooth. If dough is too stiff, add 1/4 C. Water or more (Scotch Oats absorb moisture). LET RISE in warm place until double in bulk. PUNCH DOWN and LET RISE until double again. BAKE at 375F about 30-40 minutes OTHER BREAD RECIPES: Spelt and Oat Focaccia Bread (Organic Granny) 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 G...

IN MIXER or Large Bowl: *1 1/4 C. warm Rice or Soy Milk *1 T. Sugar *1 T. Oil *2 tsp. Granular Yeast. Let bubble. COMBINE in a separate bowl: *1/2 tsp. Salt *3 C. Whole Wheat unbleached Flour *1 C. Chickpea Flour ADD liquid and KNEAD dough until soft.  (See Video below about what to do next if you wish). ADD: *1 Onion, chopped *1 red Pepper, finely chopped *1 green Pepper, finely chopped *1 tsp. Chili pepper Continue by folding over and over until vegetables are mixed in. IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD COVER and keep in warm place until double in bulk. DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes. BRUSH with seasoned oil. Above is a video showing a method of prepping the dough in a plastic bag, and how to braid it.  You can substitute Wyona's ingredients to those shown in the video.  Have fun!    ...

"Sham" Chowder- tastes better than the 'real' thing... and healthier too INGREDIENTS SAUTE in 2 Quart pan in 2 T. Oil: *4 large Oyster Mushrooms, sliced *1 medium Onion, chopped *2 cloves Garlic, minced ADD: *1 Quart Water and 2 cubes Low Sodium Bouillon  *1 C. chopped Celery *3 Potatoes, diced SIMMER for 10 mintues and ADD: *1 T. Mrs. Dash Original ADD: *2 C. Cashew or Almond Cream (2 C. Water + 1 C. Cashews or Almonds blended) *Salt to taste For a New England flavor, add Simulated Bacon Bits.

PREPARE 3 Zucchini by cutting lengthwise and scooping out center. SAVE flesh from center to add to filling. FILLING: *2 C. cooked Rice or Quinoa *2 C. Brown Bread Crumbs *1 C. Pecans or Walnuts, chopped *1 C. Celery, finely chopped *1 Onion, grated *1 T. minced Garlic *1/2 tsp. Basil *1/2 tsp. Summer Savory *1/s tsp. Sage *2 T. Nutritional Yeast WHISK together: 1 C. Hot Water 2 T. Caflib (or 1 T. Soya Sauce) ADD above to the crumb mixture and stuff the Zucchini Boats. BAKE on well-greased cookie sheet at 400F for about 45 minutes. Above image shows a garnish of fresh tomato salsa

Mexican Vegetable Stew-- mucho gusto! In 4-Quart Pot: *2 C. Water *4 cubes Organic Vegetable Bouillon *2 Onions, sliced *1 red Bell Pepper,chopped *4 red Potatoes, sliced *1 small Zucchini, diced *2 C. cooked Pinto Beans *2 T. Lime or Lemon Juice *1 tsp. Cumin *1 clove Garlic, minced *1 tsp. Oregano *1/2 tsp. Chipolte *1/2 C. Cilantro, chopped *Seasonings of Choice BRING TO BOIL: Turn down heat to simmer 10 minutes OPTIONAL: 1 can diced Tomatoes

IN MIXING BOWL: *1 C. Boiling Water *1/2 C. Cornmeal *1/4 C. Oat Bran LET STAND to absorb moisture ADD: *1/2 C. Ground Almonds or Walnuts *1/2 C. Ground Sunflower Seeds *1/2 C. cooked Lentils *1 C. cooked Garbanzos (Chick Peas) *1 C. Bread Crumbs *1 C. Squash, finely-chopped *2 Onions, finely-chopped *1 Green Bell Pepper, chopped *1/2 tsp. Celery Seed *1/2 tsp. Oregano or Savory *1/2 tsp. Salt or 2 tsp. Chicken-Style Seasoning (No MSG) MIX WELL, put into well-greased loaf pan. BAKE at 350F for approximately 45 minutes.

To make this delicious lima bean casserole, IN MIXING BOWL combine: *2 C. grated Carrots *2 C. Celery, chopped *1 C. Nuts, ground (Walnuts, Pecans, etc.) *1 C. shredded Cabbage *1 medium Onion, chopped *2 cloves Garlic, minced *1 Bell Pepper, chopped **2 C. Dry Bread or Cracker Crumbs OR 2 C. Cooked Quinoa or Rice *1 C. Cashew or Rice Milk *2 T. Oil *2 T. Chicken-Style Seasoning (No MSG) or 1 tsp. Cajun Seasoning *2 C. frozen Lima Beans, unthawed MIX and put into well-greased casserole dish BAKE at 350F for approximately 45 minutes **(Note from Cynthia re above recipe: if making this Gluten-Free you will want to use either GF bread crumbs (expensive) or 2 C. cooked quinoa, rice or millet-- the picture shows the casserole made with cooked quinoa.  Delicious topped with Tomato Pasta Sauce.)