Recipes from Vegetarian Cooking Schools and Other Healthy Tips and Recipes
Yummy Vegan Leek Potato Soup
This soup made with leeks and other tasty, nourishing root veggies, is as close to the fragrance of orthodox chicken soup as you are likely to ever get as a vegan. My husband and I love it! I have made a few subs to the delightful recipe by my Facebook friend and cookbook author Michelle Grubb Blackwell for her Potato-Leek-Carrot-Zucchini soup. I subbed coconut oil for the olive oil, added 2 more carrots, 1 more medium potato, diced, and a little more water and herbs/spices. I also ground up Coriander Seed in my handy dandy coffee bean grinder because I didn't have regular pre-ground coriander. We ended up with about 6 servings that we enjoyed over 3 meals. For Michelle's original recipe go here.
Michelle has upgraded delicious Seventh-day Adventist vegetarian recipes to new healthier, tastier classics in her Healthier Steps cookbook that you can order here
Mary Lou Johnson is our Church's star dessert-maker. Here is the picture of a torn-apart Apple Duff she made for a recent Fellowship Dinner... yes, it was delicious!
As the Irish baker in the video (following) states, the apple duff is "not the prettiest dessert in the world" but delicious, nonetheless. I've taken the recipe in the video and made it both gluten-free and vegan, and somewhat less sucrose-sweet (by using lower-glycemic-indexed Coconut Sugar vs. regular brown sugar).
GLUTEN-FREE and VEGAN PIE CRUST:
1 1/2 C. Gluten-free All-purpose Flour (Bob's Red Mill or Pamela's or other)
1/2 tsp. Salt
1/2 C. Organic Coconut Oil, cold, not melted
4 - 6 T. Almond Milk Combine the flour, salt and coconut oil in a bowl and use a pastry blender to cut the mix until it looks like coarse mealSprinkle on the Almond Milk and mix together with a fork until it is combined and moistPress or roll into a rectangle between two pieces of wax paper. Remove one of the pi…
PUT IN Large Bowl OR Food Processor:
*16 oz. can Black Beans, drained
SAUTE (and add to Large Bowl or Food Processor):
*2 c. diced Mushrooms
*1 C. chopped Onions ADD to the Large Bowl or Food Processor:
*1 C. cooked Couscous (or Quinoa)
*1/4 C. Lemon Juice
*1 C. Green Pepper, chopped
*1 T. Mrs. Dash or 1 tsp. Cajunseasoning
*1 C. dry fine Bread crumbs (or cracker crumbs)
*1 T. ground Chia Seed (or Flax Seed) in 4 T. Water, let sit for 15 minutes before adding (Chia Egg) OPTIONAL:
*2 cloves of Garlic
MASH or process all thoroughly and form patties
BAKEon well-greased or parchment-covered cookie sheets or 7-9 minutes per side, and flip for same amount of baking on other side
orFRY in oiled skillet.
This recipe is for my all-time favourite chocolate chip cookie (you can sub raisins or carob chips if you are not a fan of chocolate chips). I was introduced to it in Dr. Neil Nedley's Depression Recovery Program that our neighbouring Campbell River Adventist Church offered in 2010. These cookies, as part of an overall holistic depression treatment program, pack the kind of brain-nurturing nutrition that the walnut and flaxseed meal Omega3 fatty acids offer as a major ingredient. This recipe makes a dozen cookies-- you won't feel compelled to eat the whole batch yourself as they are very high fibre and satisfyingly sweet and filling. Enjoy!
Crank the oven up to 350F/175C.
Process 2 1/2 C. of Walnut pieces into a fine crumble in a food processor.
In a medium size bowl, combine the following with the walnuts above, and mix well:
1/3 C. Flaxseed Meal (I grind my own fresh in a coffee bean grinder)
2/3 C. Wholewheat Pastry Flour
1 tsp. Salt (I skipped the salt, and you could…