Recipes from Vegetarian Vegan Cooking Classes

Mexican Vegetable Stew-- mucho gusto! In 4-Quart Pot: *2 C. Water *4 cubes Organic Vegetable Bouillon *2 Onions, sliced *1 red Bell Pepper,chopped *4 red Potatoes, sliced *1 small Zucchini, diced *2 C. cooked Pinto Beans *2 T. Lime or Lemon Juice *1 tsp. Cumin *1 clove Garlic, minced *1 tsp. Oregano *1/2 tsp. Chipolte *1/2 C. Cilantro, chopped *Seasonings of Choice BRING TO BOIL: Turn down heat to simmer 10 minutes OPTIONAL: 1 can diced Tomatoes

Here is another of Wyona's Hertwig's delicious adaptations of ethnic yumminess -- corn tamales.  I discovered that this recipe can be made without any oil (just saut é  with a little water) and if you don't have fresh tomatoes on hand, 3/4 C. of a favourite tomato salsa can make up for the missing tomatoes.  This dish pairs nicely with some baked beans and a cabbage salad.  (I also included a great little Youtube video of the making of more 'traditional' tamales-- but gluten-free and vegan). Enjoy! SAUT Ē : *1 T. Oil *1 large Onion , chopped *1 green Bell Pepper , chopped *1 red Bell Pepper , chopped *2 cloves Garlic , minced ADD : *3 diced Tomatoes *1 C. Cornmeal *1/2 C. Water *1/2 tsp. Salt *1/2 C. chopped Olives *Pinch Cayenne or any other Chili Pepper Seasoning you prefer POUR into well-greased dish BAKE at 350F for approximately 30 minutes How To Make "World's Best Tamales" (Gluten-Free; Vegan)

DRY ROAST: 2 C. Slivered Almonds PRE-HEAT WOK or Deep Skillet SAUTE IN 1 T. Oil: 1 Onion, chopped ADD (stirring constantly to heat through): *1 Green Pepper, chunked *1 Red Pepper, chunked *1 Yellow Pepper, chunked *1 Zucchini, slant-cut pieces ADD: *1 C. Water * Chicken-Style Seasoning (No MSG) *ADD 1 package of Steam-Fried Noodles (or cook brown rice instead) COVER and Steam for 2-3 minutes ADD the slivered Almonds to serve (OPTIONAL: ADD 1 T. Oil to pan and 2 C. Sliced Mushrooms, as in picture) ~Recipe by Wyona Hertwig with Additions by Cynthia Zirkwitz

Greek Bean Bake- Lentils and Pintos over Sweet Potatoes in this particular dinner (above). SAUTE in 2 T. Olive Oil: *3 cloves Garlic, minced *1 Onion, chopped *1 red or yellow Bell Pepper, chopped *1 C. sliced Mushrooms ADD: *1 C. Vegetable Stock or Water and Bouillon Cube *Juice of 1 Lemon *2 T. Tomato Paste *1 tsp. Oregano *2 C. cooked Kidney Beans (or other beans) *1/2 C. pitted Olives *1 C. Zucchini, diced OR 1 C. Eggplant, sliced and diced *Salt and Pepper to taste BAKE in shallow dish at 375F about 15 minutes until heated through TOP with fresh chopped Parsley SERVE on rice, sweet potatoes, toasted buns or crusty bread Our farmer son was able to grow healthy sweet potatoes right on his acerage on           BC's Sunshine Coast!  You probably can too!  See the article here that describes          how to do that:   GROW YOUR OWN SWEET POTATOES

Wyona Hertwig was a wonderful person, baker, cook and developer of fine recipes, like this one. ROLL out Savory Pastry (see next line) LINE any pie or Quiche Pan with pastry ( Recipe for vegan Barley-Rice Pastry here ) or alternate recipe of your choice (example, a gluten-free pastry). FILLING: 2 T. vegan  Chicken-style Seasoning  (if you are reading this recipe in advance of making it, you will save money by making a jar of your own chicken-type seasoning mix-- you will know what's in it and you can adjust the seasonings to suit your preferences and needs) 1 T. Mrs. Dash Original or Spike Seasoning PLACE small pieces broccoli florets and thinly-sliced mushrooms  and 1 chopped Red Bell Pepper, 1 chopped Onion onto savory pie crust MAKE cashew sauce:  ADD  into blender carafe and  BLEND  until smooth: 2 C.      Water 1/4 C.   Cashews 2 T.       Starch 1/2 tsp.  Salt COOK on Medium, stirri...

Sweet Potato Chili Boats 4 Medium Sweet Potatoes, cut in half, length-wise Place the potato boats on baking sheet and cover with foil BAKE at 400 degrees F. until done.  Remove from oven to cool. Sauté 1 T. Oil,           2 cloves Garlic, minced           1 Onion, chopped           1 Red Bell Pepper, chopped           1 Green Bell Pepper, chopped  ADD:           1 can Black Beans           1 C. Corn Kernels           1/2 tsp. Chili or Cajun-type Seasoning           2 T. Tomato Purée or Paste MASH (gently) with a Fork:            Insides of Sweet Potatoes (maintain skins in boat shapes) TOP boats with Chili SERVE with Endive or Very Green Salad

Here is a lovely standby recipe for barbecue tofu and vegetables that uses familiar ingredients you likely already have in your kitchen. MARINADE:  1/4 C. Soy Sauce / Tamari 1/2  tsp. Chili Powder 1/2  tsp. Pepper 1     tsp. Mustard 2     blocks Firm Tofu, diced small (approx. 1/2- 3/4 inch pieces) SIMMER UNTIL TENDER: 1 C. Water 2 medium Carrots 2 stalks Celery 1 Green Bell Pepper, chopped coarse 1 Red Bell Pepper, chopped coarse 2 large Potatoes, diced IN ANOTHER POT, Steam: 4 Leaves & Stems Fresh Chard, chopped 1 C. Water ADD: Marinated Tofu to other Vegetables Steamed Chard (or other leafy greens) ADD: Barbecue Sauce of choice to taste Simmer all until tender.