Recipes from Vegetarian Vegan Cooking Classes

Enjoy this simple no-frills and healthy black bean soup.  You can start the soup by soaking the dry beans overnight to use in the soup , or you can just open a couple of cans of beans .  Buying dry organic beans is definitely a less expensive way to go.  Growing your own beans and drying them is better yet!  Whatever works for you! INGREDIENTS: 2 cups of black beans (soaked overnight or from a can) 2 onions, chopped 2 carrots, chopped 2 stalks of celery, chopped 2 teaspoons salt 5-6 cups of water 2 teaspoons basil (see below**) METHOD: If using soaked beans, drain and rinse the beans and put them in a pot with a tight-fitting lid and all the other ingredients and simmer for 4 hours, covered.  Add more water if needed.  If using canned beans, use slightly less water and simmer for about 30 minutes until all vegetables are tender.   Press the soup through a sieve or whirl up in a blender with a little extra water. De...

PREPARE 3 Zucchini by cutting lengthwise and scooping out center. SAVE flesh from center to add to filling. FILLING: *2 C. cooked Rice or Quinoa *2 C. Brown Bread Crumbs *1 C. Pecans or Walnuts, chopped *1 C. Celery, finely chopped *1 Onion, grated *1 T. minced Garlic *1/2 tsp. Basil *1/2 tsp. Summer Savory *1/s tsp. Sage *2 T. Nutritional Yeast WHISK together: 1 C. Hot Water 2 T. Caflib (or 1 T. Soya Sauce) ADD above to the crumb mixture and stuff the Zucchini Boats. BAKE on well-greased cookie sheet at 400F for about 45 minutes. Above image shows a garnish of fresh tomato salsa

This veggie hot pot has the usual root veg, celery AND turnip and apple in it! Yum! PARBOIL 2 large Potatoes, sliced The bottom layer before the potatoes go on RESERVE for topping SAUTE in 2 T. Oil: *1 Leek OR 1 bunch of Green Onions, coarsely chopped *2 cloves Garlic, minced ADD the following chopped vegetables: *1 large Carrot *2 Celery Stalks *1 Turnip, medium *2 C. Water *Salt and Pepper to taste SIMMER a few minutes ADD: *1 Apple, sliced *1 tsp. Sage or Savory *2 T. Lemon Juice PUT into the casserole dish COVER with parboiled potatoes SPRINKLE with Parsley Flakes and grated Non-Dairy Cheese BAKE at 350F to heat through and melt cheese. The top layer of parboiled potatoes, chopped parsley and a few Daiya 'cheese' shreds 

Delicious Chop Suey-- make it with the vegetetables you prefer and add in your fave vegan protein. Recipe from Wyona Hertwig PREP ALL VEGETABLES: SLIVER: *2 Carrots *2 Celery Stalk *Handful of Green Beans BREAK UP: *Broccoli Florets, cutting lengthwise PRE-HEAT Wok or Deep Skillet ADD: *2 T. Grapeseed or Sunflower Seed Oil *1 Onion, chopped *3 cloves Garlic, sliced, browning slightly (May also substitute or add in: tiny corn cobs, water chestnuts, bell pepper, mushrooms, pineapple chunks, tiny chunks of faux meat, baby bok choy, snow peas, etc.) ADD: *1 C. Vegetable Broth or Stock *2 tsp. Brown Sugar (or 2 tsp, Maple Syrup) *1 T. Soy Sauce ADD the all the vegetables up above STIRRING CONSTANTLY to heat through ADD 3 C. Bean Sprouts TOSS Cover for 2-3 Minutes TOSS and serve over rice or quinoa (May want to substitute some of our luscious sauces  instead of the above sauce: Shriley's sweet and sour pineapple sauce , Shirley's peanut sauce , Shirley's ...

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.