Recipes from Vegetarian Vegan Cooking Classes

This recipe is for my all-time favourite chocolate chip cookie (you can sub raisins or carob chips if you are not a fan of chocolate chips).  I was introduced to it in Dr. Neil Nedley's Depression Recovery Program that our neighbouring Campbell River Adventist Church offered in 2010.  These cookies, as part of an overall holistic depression treatment program, pack the kind of brain-nurturing nutrition that the walnut and flaxseed meal Omega3 fatty acids offer as a major ingredient.  This recipe makes a dozen cookies-- you won't feel compelled to eat the whole batch yourself as they are very high fibre and satisfyingly sweet and filling.  Enjoy! Crank the oven up to 350F/175C. Process 2 1/2 C. of Walnut pieces into a fine crumble in a food processor. In a medium size bowl, combine the following with the walnuts above, and mix well: 1/3 C.  Flaxseed Meal  (I grind my own fresh in a coffee bean grinder) 2/3 C.  Wholewheat  Pastry  Flou...

These plum-banana breakfast squares are the result of wanting to use up some of the abundance of a backyard plum harvest.  I will also be making a plum upside-down cake to take to Church tomorrow (but not a very healthy recipe, so it won't be on this blog). We will use some of these plums today: I love these little orbs of sunshine.  I call them "Little Golden Plums" although I know they must have a proper scientific name. 😶You can use any sort/named plum but make sure you remove the stone when prepping them. 😶Set the Oven for 350 degrees Fahrenheit, or about 180 C. 😶Make your flaxseed or chia seed egg: ·      1 tbsp ground  Flaxseed  or  Chia Seed  + 3 tbsp  water- whisk up together and set aside until it is the consistency of whisked egg white, creamy and sticky (about 10-15 minutes)      😶Add the flaxseed/chia seed egg to the following in your food processor: ·      ...

Mary Lou Johnson is our Church's star dessert-maker.  Here is the picture of a pull-apart Apple Duff she made for a Fellowship Dinner... yes, it was delicious! ** As the Irish baker in a video states, the apple duff is "not the prettiest dessert in the world" but delicious, nonetheless.  I've taken the recipe in the video and made it both gluten-free and vegan, and somewhat less sucrose-sweet (by using lower-glycemic-indexed Coconut Sugar vs. regular brown sugar). GLUTEN-FREE and VEGAN PIE CRUST: 1 1/2 C. Gluten-free All-purpose Flour (Bob's Red Mill or Pamela's or other) 1/2 tsp.  Salt 1/2 C.    Organic Coconut Oil, cold, not melted 4 - 6 T.  Almond Milk Combine the flour, salt and coconut oil in a bowl and use a pastry blender to cut the mix until it looks like coarse meal Sprinkle on the Almond Milk and mix together with a fork until it is combined and moist Press or roll into a rectangle between two pieces of wax paper.  Remove one of ...

This is a lovely traditional no-bake fruit cake! MIX the following ingredients in a large bowl: 1/2 C. Tahini or Cashew Nut Butter 1/4 C. Earth Balance Margerine 1/2 C. Brown Sugar 3/4 C. Pineapple or Orange Juice 2 C. Dates, chopped 2 C. other Dried Fruits, chopped 1 C. Raisins, cooked, or steam to soften 1 tsp. Coriander 1 tsp. Cinnamon 1/2 C. Tapioca Flour LET STAND IN FRIDGE several hours, or overnight ADD : 2 C. chopped NUTS (pecans, hazelnuts, etc.) 4 C. Graham Cracker Crumbs or ground-up Granola PACK into pans* and put in fridge to set CREAMY CASHEW ICING 1 1/2 cups raw Cashews 1/2 cup filtered Water 2 tablespoons Maple Syrup (or Honey, if not vegan) 3 tablespoons Coconut Oil, Cocoa Butter or Ghee (if you are not vegan) 1 tablespoon organic Almond Extract  1/4 teaspoon Celtic Sea Salt * I find that silicone pans work best for quick packing, easy removal of cakes, and fast clean-up

Very Berry Squares with Date Cashew Cream Topping . PREHEAT OVEN TO 350F BOTTOM LAYER: MIX together the following: 1/2 C. Coconut Oil 1/2 C. Brown Rice Flour 1/2 C. Chickpea Flour 1 T. Potato Flour 2 T. Sugar 1 tsp. GF Baking Powder 1 C. fine Coconut 1/2 C. Nut Milk (to moisten) and PAT INTO BOTTOM OF SQUARE PAN lined with parchment paper. BAKE for 25-30 Minutes (until golden brown). Cool. TOPPING: IN SAUCEPAN: 1 C. Strawberries 1 C. Blackberries or Blueberries 2 C. Rhubarb (cut small- or other berries/fruit) BRING TO BOIL. TURN DOWN heat to SIMMER. ADD: 1 C. Sugar and a slurry of 4 T. Cornstarch in 1/2 C. Water STIR until thickened. POUR onto pan. CHILL until set.  Find Recipe for Date Cashew Cream HERE .

These delicious Pccan Fiber-Fruit cookies are the best treat food that also works to keep you healthy. When you bake these beauties, you know exactly what you are getting. Pecans are particularly tasty in cookies! And did you know that pecans are at the top of the health chart with walnuts in working to prevent some cancers? I was so thrilled to find this out, because pecans are my favourite nut-- well, next to my health nut husband. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer!  SOAK overnight: 1 C steel-cut Oats in 1/2 C. warm Water (use gluten-free oats if you are sensitive to gluten) BLEND together the following: 1 large Apple with peeled and quartered 1/4 C. Water 1/4 C. Lemon Juice 1/2 C.  Seed Oil DRY INGREDIENTS: MIX in large bowl: 1 C. ground Pecans  2 T. Egg Replacer 1/2 C. Whole Wheat Flour 2-4 T. Brown Sugar or...

COMBINE in large bowl or mixer: 2 C. warm Water 1 T. Molasses 2 tsp. granular Yeast DRY INGREDIENTS: 3 C. Oats ground to flour in blender 1/2 tsp. Salt 2 C. Whole Wheat Flour 2 T. Gluten Flour ADD to Yeast Mixture: BEAT 2 minutes or KNEAD 5 minutes LET RISE until double. FORM balls and flatten with rolling pin so that you have a very thin round PLACE on well-greased baking sheet LET RISE 30 minutes. BAKE at 350F until crisp and golden.

MIX TOGETHER; 1 C. cooked, mashed Carrots 1/2 C. Sugar 1/2 C. Margerine 1/3 C. Oil 1 tsp. Vanilla 1/2 C. Salt DRY INGREDIENTS: MIX TOGETHER: 2 C. Whole Wheat Flour 1 C. shredded Coconut 2 tsp. non-aluminum Baking Powder ADD to Wet ingredients, mixing well, and drop by Tablespoonful on well-greased cookie sheets. BAKE at 375F on upper level rack for about 20 minutes

           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.

CRUMB CRUST #1: 4 C. Quick Oats 1/4 C. Oil                                              1 C. shredded Coconut 1/4 C. Brown Rice Flour 1 tsp. Celtic Sea Salt Salt 2 T. Lemon or Orange Rind Zest MIX WELL and PRESS most of the above into a 8" x 12" pan Leave some of the mixture for sprinkling on top of filling CONTINUE on with FILLING & BAKING below                 -OR- ALMOND MEAL CRUST #2: 4 1/2  C. Almond Meal/Almond Flour** 1/4 C. Oil 1/2 C. Maple Syrup 1 tsp. Celtic Sea Salt 2 tsp. Baking Soda COMBINE in a Food Processor until well-mixed PRESS into a 8" x 12" pan BAKE in a 350F oven until fragrant and light golden (however long that takes-- don't overbake/burn) LET COOL FILL and BAKE (again) AS BELOW FILLING: 2 C. unsulphured Apricots SOAK and BLEND coarsely wi...