Recipes from Vegetarian Vegan Cooking Classes

 This tofu spread is very tasty and satisfying in that bulky protein way tofu imparts. It is creamy and substantial. Our son thinks it is vaguely reminiscent of *liverwurst*-- not as salty or as greasy or as troubling to think about though. Ingredients: 14 oz. Extra Firm tofu, drained 1/2 cup fine chopped red onion  1/4 cup Tamari or soy sauce 1/2 teaspoon garlic powder 1/2 cup chopped cilantro  1/2 cup walnuts 2 teaspoons peanut butter 1. I made this spread in my small food processor, but you can also make it by hand. Start by either chopping the walnuts finely with a knife or in the food processor. 2. Combine all ingredients in the mixing bowl or the bowl of the food processor. Crumble up the tofu into small chunks. 3. If you using a bowl, you may want to also use a potato masher to get the process of a smooth spread started. In the food processor pulse and scrape down until a nice smooth sauce results. 4. If you are doing it by hand, you might actually need to get in t...

Here is another carob-peanut butter recipe, this one with dates, to satisfy any sweet tooth or desire for a fancy dainty for whatever occasion. The recipe was inspired by my son's stopping to take a very pricey date peanut butter bar off the shelf in the health food section of the grocery store where we were shopping together. I checked out the ingredients and suggested we could make a half-pan of squares for about the price of the teeny bar. 😋 (Scroll to bottom of this recipe for other carob recipe links) Ingredients: For the Bars 1 cup medjool dates, pitted 3/4 cup peanut butter 1/2 cup maple syrup 1 cup millet flour (or oat flour) 1/2 cup carob powder 1/2 cup finely chopped nuts (e.g., almonds, walnuts, pecans, or fine coconut shreds) A pinch of salt For the Carob Icing: 1/2 cup carob chips 2 tablespoons peanut butter Nuts for topping (optional) Instructions: Bars: Step 1 In a food processor, combine pitted medjool dates, peanut butter, and maple syrup. Blend until it forms a ...

  I think you will really enjoy these peanut butter-carob energy balls-- they are really easy to make, and they taste divine!  The recipe came about when a friend suggested that they would be a nice recipe addition after she read about the carob-banana cake. These energy balls are treats at our local health store... this is my take-off on that deliciousness. (Scroll to bottom of this recipe for other carob recipe links) INGREDIENTS: 1/2 cup carob powder/flour 1 1/2 cups millet* flour (I ground mine up in the Vitamix) 1/2 teaspoon cinnamon Pinch of salt (optional) 3/4 cups peanut butter 1/2 cup maple syrup For Icing: A cup of carob chips for icing, along with a teaspoon of coconut oil, and/or 1/2 cup coconut shreds or crushed toasted pecans METHOD: Step 1: Stir together the carob powder, millet flour, pinch of salt (optional) and cinnamon in a medium bowl.  (You could also use oat flour. We like millet because it takes on the flavor of the other ingredients and not the oth...

  This is a pretty little cake in many ways. It is short and round, and easy to decorate 😋And, because it is made from carob and not cocoa, it has NO theobromine and actually has some iron. It also contains no processed white or brown sugar, and no oils-- maple syrup, unsweetened apple sauce, and flax eggs do the heavy lifting of sweetening and lightening. It is not too hard on the health, and it is really tasty! Give it a try! (Scroll to bottom of this recipe for other carob recipe links)O Ingredients 2/3 cup/ 200 g of unsweetened apple sauce 3 tbsp maple syrup 1 1/4 cups/150g spelt flour  1/2 cup/ 75g carob powder 2 tsp baking powder 3-4 very ripe bananas 2 flax eggs (2 tbsp ground flax seed in 5 tbsp of filtered water or soy milk) A few drops almond essence Method STEP 1 Stir together the apple sauce and  maple syrup. Make the flax eggs in another small container. STEP 2 Sift the flour, carob powder and baking powder into a large mixing bowl and set aside. STEP 3 Mash...

  Here's a simple and delicious recipe for a plant-based squash or pumpkin chocolate chip cake using brown rice flour: Plan t-Based Squash or Pumpkin Chocolate Chip Cake Ingredients: 1 cup cooked and mashed squash or pumpkin (canned or fresh) 1/2 cup maple syrup 1/3 cup melted coconut oil or vegetable oil 1 teaspoon vanilla extract 1 1/2 cups brown rice flour 1 flax egg (1 tablespoon ground flax, 2 tablespoons water, stir) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup plant-based milk (such as almond, soy, or oat) 1/2 cup gluten-free dairy-free carob chips (optional- or use chocolate chips plus extra for topping, if desired) Optional: Chopped nuts or raisins (e.g., walnuts or pecans) for added texture Instructions : Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan of your choice. Mix Wet Ingredients: In a large mixing bowl, combine the mashed squash or pumpkin, flax egg, maple syr...