Recipes from Vegetarian Vegan Cooking Classes

  This wild and jasmine rice pilaf sounds pretty exotic but you can sub what you have for rice-- even use  all  white par-boiled rice if that is your thing-- and end up with a tasty dish that will probably nourish your starchevor heart, body and soul. BUT... if you do feel so inclined,   do do do try the wild rice .   The recipe is right under here (and some notes follow the recipe for those who like the cook-book-back-story 😆😏) INGREDIENTS 1     cup     wild rice, uncooked 1     cup     Jasmine rice, uncooked (or other rice) 3 1/2     cups water with 3 T. vegetable broth concentrate* in the wild rice water, none in white rice water. 1    cup     onions, chopped fine 1    cup     red bell pepper, chopped fine 1    cup     carrots, shredded 2   tablespoons olive oil (optional) 1/4  cup    pitted, olives chopped or sliced (optional) 2     tablespoons fresh, snipped green herb1. of choice (green onion, cilantro, parsley, oregano, mint, ?) Salt and pepper to taste (or, instead/in additio

Warm German Potato Salad My husband's mother was German from Silesia.  His favourite food in the world is German Potato Salad. The recipe here is a contribution from the Alberni Veg Supper Club's recipe collection for May 23, 2019 (see more details under the recipe).  We made it up last night for supper and it was a big hit.  I have to report that we ate it AS supper, so that should justify our eating about 8 of the 12 servings? This is a vegan version of the traditional German Potato Salad.  Instead of 'real' bacon bits, the recipe calls for Tempeh (a vegan product that is a mix of both soy and wheat proteins).  We think that Ed's mom fried up the onions in butter, but this recipe uses Extra Virgin Olive Oil. (EVOO)  We cheated a bit on the Tempeh crumbles (a recipe included here) when we came across Smoky Tempeh in the organic cooler at our local Walmart.  You might find it there as well (yes, shocking I know!)  I used about half the pack