Recipes from Vegetarian Vegan Cooking Classes

  This main-dish bean stew, or ragout, is a delicious harvest veggie recipe, or a hearty winter entree. It is a satisfying mix of spicy flavours, that you can accommodate to your own palate, and topped with yummy home-made plant-based cheesy, gluten-free cornmeal dumplings. Cook this in either a Dutch oven over medium heat, or in your Instant Pot. It makes six good size servings.  INGREDIENTS: 1 tablespoon olive oil 2 large onions, chopped 3 cloves garlic, minced 2-3 tablespoons chili powder (again, your choice. I use a locally produced Taco spice by Clever Crow Farms ). 2 teaspoons ground cumin 1 teaspoon dried oregano 1 can 28 oz / 796mg  chopped whole tomatoes (not puree or diced and do NOT drain) 2 small zucchini cut into 1/2 inch pieces  2 red bell pepper, chopped 2 cans @14 ounces/  796ml beans-- pinto beans, or one can of pintos and one can of black beans, you choose (drain the beans and rinse the beans) 1 cup corn niblets, frozen or canned or fresh ...

Soy Tasty sour cream You  will find quite a few plant-based sour cream recipes online, and at least two or three here (see the bottom of this article) but this one is definitely our current favorite. Ingredents: 1 1/2 cup         Medium firm tofu, pressed  3 tablespoons  Oil (a mild Soy G oil like grapeseed or sunflower seed) 1/4 teaspoon    Citric acid crystals (food grade-- I bought mine at Walmart) 1/4 teaspoon    Salt 1/4 teaspoon    Sweetener Chop up the tofu after pressing and add all ingredients to a blender and process until smooth.  Yields 1 1/2 cup of sour cream. Keep in a bowl with a lid in the fridge.  Other Vegan Sour Cream Recipes: Almond Sour Cream Cashew Sour Cream Sourflower Sour Cream Soy Tasty Sour Cream is an adaptation of a recipe in the cookbook, Tastefully Vegan: Creative Vegetarian Cooking by Katherine McLane and John McLane. You can find it on Amazon . As an affiliate for Amazon I wi...

  Camp Stroganoff is a delicious alternative to the commercially-  prepared camp foods, and much less expensive. In the past my husband went on two trail hikes of several days. He prepared for them by purchasing several packets of dehydrated food-- it was light to carry in his pack but was mostly quite unpalatable and pretty expensive for what he got. This particular recipe is made easily at home with the use of a dehydrator (sometimes ovens are set up to do this), parchment paper, ziplock baggies and the following ingredients: 2 tablespoons vegan butter (we use Earth Balance brand) OR 2 tablespoons olive oil 1 small onion, minced 1-3 garlic cloves, minced 1 pound mushrooms, chopped small 1/2 teaspoon each salt and pepper 2 tablespoons apple cider vinegar 3/4 cup vegetable broth 2 tablespoons all purpose wheat flour 1/2 cup vegan sour cream (commercial or homemade such as this recipe ) 8 ounces angel hair pasta The above recipe is for 2 adult servings of camp stroganoff. Doubl...