Recipes from Vegetarian Vegan Cooking Classes

Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist.  It is a simple recipe, but delicious!  And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2  tsp. Celtic Sea Salt  Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powde...

Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there! INGREDIENTS 2 C.        cooked Lentils (Beluga or green lentils work well) 1 C.        finely-ground Pecans 1 3/4 C.   Soymilk (or other unsweetened non-dairy milk of choice) 1 small   Onion , chopped finely 1/2 tsp.   Celtic Sea Salt OR   1 T. Bragg All-Purpose Seasoning 1/2 tsp.   Poultry Seasoning 1/4 tsp.   Garlic Powder 1 1/2 C.  Crushed Cornflakes* ( Nature's Path Cereal ) METHOD Mix well all ingredients together in a bowl. Pour into a lightly oiled 9" square casserole dish. Bake at 350 degrees F. for 1 hour. * crushed cornflakes can be substituted with crushed corn chips or other unsweetened cereal flakes, crushed plain crackers, dry bread crumbs, panko, mashed ...

Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g      Raw Walnuts, ground fine 1/3 cup/72 g    Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust:  this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id...

Quick Mexican Tortilla Casserole with Cheeze Sauce This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us! First off, I would go ahead and make the "cheeze sauce"recipe: CHEEZE SAUCE INGREDIENTS 1 C.     Raw Cashew Pieces 1/4 C.   Nutritional Yeast Flakes 1 T.     Braggs All Purpose Seasoning 1          small Garlic Clove Pimento , unpickled (pimento is just roasted red bell pepper!) 1/2 C.   filtered Water 3 T.      fresh Lemon Juice 2 T.      finely chopped Onion 1 tsp.     Celtic Sea Salt Blend all the above ingredients together and set aside. QUICK MEXICAN TORTILLA CASSEROLE INGREDIENTS 1       small Onion , minced 1 C.   Salsa 1       Red Bell Pep...