Recipes from Vegetarian Vegan Cooking Classes

  There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish. This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers! INGREDIENTS:     2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rin...

IN MIXING BOWL: *1 C. Boiling Water *1/2 C. Cornmeal *1/4 C. Oat Bran LET STAND to absorb moisture ADD: *1/2 C. Ground Almonds or Walnuts *1/2 C. Ground Sunflower Seeds *1/2 C. cooked Lentils *1 C. cooked Garbanzos (Chick Peas) *1 C. Bread Crumbs *1 C. Squash, finely-chopped *2 Onions, finely-chopped *1 Green Bell Pepper, chopped *1/2 tsp. Celery Seed *1/2 tsp. Oregano or Savory *1/2 tsp. Salt or 2 tsp. Chicken-Style Seasoning (No MSG) MIX WELL, put into well-greased loaf pan. BAKE at 350F for approximately 45 minutes.

IN BLENDER WHIZ together: *1/4 C. Oil Delicious Pumpkin Bread  *1 Apple, chopped *1/2 tsp. Salt POUR into Mixing Bowl STIR IN: *1 C. mashed or canned Pumpkin In a Second Mixing Bowl, combine: DRY INGREDIENTS: *1/2 C. Slivered Almonds *1/3 C. Raisins *1 1/2 C. Whole Wheat Flour *3 tsp. Non-Aluminum Baking Powder ADD the wet ingredients above to the dry ingredients. POUR into well-greased loaf pan or muffin tins. BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean. COOL in pan and turn out. Nutritional Chart (Per Slice, Approximate): Macronutrients: Calories: ~30-38 kcal Protein: ~0.6-1g Carbohydrates: ~3.8-5g Dietary Fiber: ~0.6-1g Sugars: ~1-1.5g Fat: ~1.5-1.9g Saturated Fat: ~0.1-0.2g Monounsaturated Fat: ~0.9-1.1g Polyunsaturated Fat: ~0.4-0.5g Micronutrients: Sodium: ~19-25mg Potassium: ~31-44mg Calcium: ~10-12.5mg Iron: ~0.25-0.38mg Vitamin A: ~250-375 IU

Pumpkin Soup with Roasted Pumpkin Seeds as a garnish BAKE 1 medium Pumpkin or Squash until tender SAUTE 1 large Onion in 2 T. Oil ADD: *2 C. Nutmilk *1 tsp. Sea Salt *Pinch Cinnamon *Pinch Nutmeg *Pinch Cloves BLEND all above and SIMMER on low heat for 15 minutes GARNISH with slivered dry-roasted almonds              or roasted pumpkin seeds (above)

           These are old,-fashion delicious oatmeal cookies. But vegan. You decide what you want to add in-- we have made some suggestions.  BLEND: 1 C. Water 1/2 C. Cashews or pre-soaked Almonds 1/2 C. chopped Dates 1 tsp. Vanilla 1/2 tsp. Salt Wiz until smooth. SLOWLY ADD 1/2 C. Oil (Grapeseed or Sunflower Seed Oil) EMPTY into large bowl ADD: 1/4 C. Lemon Juice STIR gently, to thicken. ADD: 1/2 C. chopped Nuts  1 C. Raisins 1/4 C. All-purpose or gluten-free Flour 1/4 C. Tapioca Flour 2 C. Quick Rolled Oats LET STAND 10 minutes DROP by spoonful onto well-greased cookie sheet BAKE at 350F about 20 minutes until browning.

COMBINE IN THE SAUCEPAN: 1 C. Millet 4 C. Water 1 tsp. Salt Bring to boil.  Cover, reduce heat and simmer for 1 hour. Just before serving, stir in: 1/2 C. Unsweetened Coconut 1/2 C. Toasted Sunflower Seeds 3/4 C. chopped, pitted Dates Yield: 4 servings