Recipes from Vegetarian Vegan Cooking Classes

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 ...

If you are looking for a yummy German dessert that is pretty easy to make, this Apple Pudding Cake should take the cake (hahaha).  Some of the really delicious German desserts require the 'from scratch' use of baker's yeast, and for many of us who grew up in the Time of the Instant Cake Mix, we would likely do a pass on that.  Most German desserts are heavy on cream, butter and eggs, and some are not so "vegan-izable"-- or if they are, they are not really that tasty.  But this lovely comforting apple pudding cake is easy to make and doesn't require any ingredients that upset vegans. This recipe for Apfel-Puddingkuchen is part of the collection for the "Ve Eat" German Favourite Recipes for the May 23, 2019 Alberni Supper Club meeting.   You can find out more about the Supper Club and the other recipes at the bottom of the recipe below. INGREDIENTS: 4 Apples, peeled and sliced 1 Cup Brown Sugar (I used Coconut Sugar which has a mild carame...

Portobello mushrooms are a transitioning vegan's dream-come-true.  The cap is often big enough to serve as a burger by itself and can be grilled up and served as such. I know that you are salivating just looking at the fried up "schnitzel" above-- this is German vegan yum yum. This particular recipe could also be air-fried although the directions are for pan-frying. I have included instructions for air frying at the end of the other instructions. This was part of the recipe selection from the  Alberni Supper Club's Thursday May 23rd, 1919 Supper Club-- called "Ve Eat"-- German Favourites.  For access other recipes like this, see below. Here is the recipe: Ingredients:  1 1/4 Cup All-Purpose Flour 1   T.          Corn Starch 1  tsp. each Salt, Garlic Powder 1/2 tsp.       Cayenne Pepper 1   T.           Hot Sauce 12 oz.        Seltzer Water...

Potato Cutlets Stuffed with Mushrooms Germany's varied landscapes result in different key crops according to geography, for example, apples, pears, cherries, and peaches are common fruit crops and vegetables like cabbage, potatoes, asparagus and beets are grown in most house gardens.  But grapes for wine production are imported crops from Southern Germany.  Tomatoes are also best grown in the South.  German cultures mostly focus on healthy eating and festival foods allow season departures for a short celebratory time.  These stuffed cutlets are sometimes called croquettes or Kartofelin Zrazy in Russian-German.  I have "veganized" the recipe with a Flax Egg--  whisking 1 T. finely ground flax seed with 3 T water= 1 vegan egg  and a recipe for a quick vegan sunflower seed sour cream HERE . INGREDIENTS: 6 large Potatoes , peeled and cut into 2 inch pieces Kosher salt , to taste (for boiling) 1 Flax Egg   1 T. All-Purpose Flour Fres...

The following recipe for lentil and quinoa cabbage rolls is from the "Get Stuffed" Night    (April 18, 2019)  @ the Alberni Vegetarian Supper LENTIL AND QUINOA CABBAGE ROLL RECIPE-  INGREDIENTS 1 head of Green Cabbage , see Recipe Notes at the bottom of Instructions below For the Filling 3/4 cup Brown Lentils 3 cups Water 1/2 cup uncooked Quinoa 1 cup Vegetable Broth 1 small Onion, diced 1 Tbsp. each: Vegetable Oil , Red Wine Vinegar 2 Tbsp. Soy Sauce 1 tsp. Smoked Paprika For the Sauce: 1 (28 ounce) can Tomato Puree 1 Tbsp. Maple Syrup , or sweetener of choice 1 1/2 tsp. Red Wine Vinegar Salt and Pepper to taste INSTRUCTIONS Place 3 inches water into a large pot and add cabbage. Bring to a boil, lower heat and cover.  Steam until leaves peel off easily, 20 minutes. Remove cabbage & cool for a few minutes. **See notes at the bottom of this recipe. Preparing the filling : Place the water into a small ...

This lovely Indian Vegan Chickpea Stew makes 4 generous servings and takes only 30 minutes to prepare once you have all the supplies in order.  Delicious spiced vegetables simmered in a savory gravy with spinach and raisins.  Toasted cashews and fresh lemon add crunch and zest! Vegan Potato Chickpea Stew Ingredients 1 Tbsp Vegetable Oil 2 Carrots, cut into bite-sized pieces 2 Yukon Gold Potatoes, peeled, sliced in to 1/2" OR use Sweet Potatoes (same cut)  1 Tbsp Garam Masala * 1 tsp. Cumin 1 Tbsp. chopped Garlic (about 2 cloves) 1/2 Cup Chopped Yellow Onion 1 1/2 Cups Vegetable Broth 1 (14 oz) can of Chickpeas (or 2 cups cooked and drained) 4 Tbsp. Raisins 1/3 Cup Cashew Pieces 3 Cups Spinach Leaves 1/4 Cup Cilantro Leaves, chopped 1 Tbsp. freshly-squeezed Lemon Juice *Click to go to Recipe for HomeMade Garam Masala METHOD Heat the vegetable oil in a large skillet over medium-high heat.  Once the oil is simmering, add the carrots, p...

This Tofu Amritsari Masala recipe is baked tofu in a smoky, spicy Punjabi Tomato Cream Sauce.  The total time to make it is 40 minutes.  Add chickpeas, veggies or veggie meat for variation. Tofu Amritsari Masala- with Plain Coconut Yogurt and Naan Bread BAKED TOFU: INGREDIENTS: 14 oz/400g Firm Tofu, pressed for 15 minutes, and then cubed 2 tsp. minced Ginger 3 cloves Garlic, minced 1 tsp. Apple Cider 2 tsp. Lemon Juice 1/3 tsp. Salt 1 tsp. ground Coriander 3/4 tsp. ground Cumin 1/3 tsp. Cayenne (or use Paprika for less heat) 1 tsp. Oil (or omit for Oil-Free) 1 Tbsp. Cornstarch SAUCE: INGREDIENTS: 2 tsp. Oil (or water if using oil free) 1 tsp. ground Coriander 1/2 tsp. each: ground Cumin, Cayenne or use scant 1/4 tsp. for less heat, Smoked Paprika or Kashmiri Chili Powder (use Sweet Paprika for less heat) 1 Tbsp minced Ginger 1/3 C. finely chopped Onion 1 green Chili, chopped (use 1/4 Cup Bell Pepper for less heat) 3 lg. Tomatoes, pureed or 15...

This is such a soothing and healthy drink to have a little while before bedtime.  I have begun to use the fresh organic Turmeric root that our local health store, Edible Island, carries, but the recipe is written for the dry ground turmeric, so you have your choice.  I would suggest plastic gloves to handle turmeric-- I had a thumb nail that was fluorescent yellow for a day after my first venture (in spite of lots of scrubbing). This drink has anti-inflammatory and immune-boosting properties!  VEGAN TURMERIC LATTE RECIPE INGREDIENTS: 1 Cup   Unsweetened Almond Milk 1/2 Cup Full-Fat Coconut Milk 1 Tbsp.  Coconut Oil Optional: 2 Tbsp. Protein Powder (boost for those with poor appetites) 2 Cardamom Pods, crushed open 1 1/2 tsp. powdered Turmeric (or 1 Tbsp grated fresh Turmeric) 1 tsp. Ceylon Cinnamon 1/2 tsp. powdered Ginger or 1 tsp. fresh Ginger, sliced thin Optional: 1 Tbsp. Honey Whisk all ingredients over Medium Heat for ...

Curried Chickpeas with Spinach and Tomatoes  (image by Cynthia Zirkwitz) Indian cuisine is, in my experience, fragrant, delicious and satisfying to eat.  For vegans, an Indian restaurant always offers a variety of dishes to meet their religious or ethical requirements.  When I first mentioned the upcoming "Crazy About Curry" Night hosted by the Alberni Vegetarian Supper Club on March 21, 2019, many folks responded with "I love Indian food!" on social media. Happily for you lovers of Indian vegetarian recipes, I have scored this and many other sumptuous Indian recipes that I will share over the next few weeks until the NEXT Supper Night, which will likely be foods from another ethnic or cultural community.  If you live near Port Alberni, B|C (on Vancouver Island), you are very welcome to drop in and share the dining pleasures with the Supper Club-- every third Thursday of the month (except for July/August) at 4109 Kendall Street in the Basement Kitchen of the ...

Indian Spices Is there any more fragrant and welcoming place than an Indian Restaurant-- especially in the company of friends!  The fragrance and the diversity of spicy flavours come from the various blends of spices and pastes that are used in the cooking and serving of these delightful dishes. The Alberni Vegetarian Supper Club has collected recipes for making the following Spice Blends, Pastes, and Spice-infused Oils from friends and family all over the world!  I am very grateful for their generosity in offering us the precious "family recipe collection" for those of us who can't come to their monthly Supper Clubs (Third Thursday 6PM every month except July/August in the Seventh-day Adventist Church Basement Kitchen, 4109 Kendall Street, Port Alberni, BC). Find Recipes for the following on this page below the list: SPICE BLENDS AND PASTES YOU CAN MAKE YOURSELF Homemade Garam Masala Sambar Podi (typical Southern Indian spicy coating or gravy mix) British Curry Mix ...