Recipes from Vegetarian Vegan Cooking Classes

  INGREDIENTS: 3 cups of mock chicken or soy curls cooked in chick'n broth and pressed dry ------------------------------- 1 1/2 cups uncooked rice or quinoa 1 cup coconut milk 1 1/4 c. water ----------------------- 1 cup broth + remaining coconut milk ---------------------------------------------- 1 red onion, chopped 1 red bell pepper, chopped 2- 8 oz. cans of crushed pineapple (pour off juice) (green onion for garnish) This recipe is a family-friendly, vegan version of what is often called Hawaian Pineapple Chicken. It was a popular recipe for dinner parties in the 70s when so many people had begun to holiday in Hawaii and wanted to recreate that lovely experience. I veganized the conventional  recipe using soy curls and it was a big hit at a weekend potluck. Looking at it now, makes me want to make it again this weekend. For that reason, I am quickly taking down the recipe instructions before I forget them! As mentioned, this is "family-friendly" which at our house i...

  Tabulleh with Chick'n Crumbles - A refreshingplant-based version of a popular Middle Eastern salad Who doesn't remember the minty-lemony refreshing surprise of their first spoonful of Taboulleh? Not surprising that the Middle Eastern country of Lebanon claims it as one of its most popular dishes world-wide.  In the simplest terms, it is a salad made from bulgur or cracked wheat soaked in lemon juice and olive oil and stuffed with fresh herbs, like chopped mint and parsley (or cilantro) and topped with veggies like cucumber, onion, and tomato, a pleasant mix of spices, chopped nuts or seeds, and sometimes chicken mince is fried up and mixed in. We have veganized the salad and are including a crumble made from soy curls (recipe below) although it would work well with other faux chicken meat or tofu crumbles. I've also included a recipe at the very bottom for easy-peasy oat flat breads. This recipe will serve 8. INGREDIENTS: 1 cup  bulgur or cracked wheat    ...