Recipes from Vegetarian Vegan Cooking Classes

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

Spicy Peas (hot hot!) and Spinach SAUTE in 2 T. Oil: *1 tsp. Ginger, grated *2 cloves Garlic, minced *1 tsp. ground Cumin *1 tsp. ground Coriander *1/2 tsp. Chili Powder ADD: *1 C. Vegetable Stock OR Bouillon Cubes and Water ADD: *4 c. Green Peas *2 handsful of Spinach, chopped *2 T. Lemon Juice *Zest of 1 Lemon SERVE as a side dish or over cooked brown rice For great GREEN PEA PESTO Recipe, go Here .

                     Let's get right down to this delish lentil-butternut squash recipe! (*thanks to Jennifer Wong for the image above) In 4-Quart Pot: *2 C. Brown Lentils in 3 C. Water SOAK 2 - 3 hours or overnight. BRING TO BOIL . SIMMER approximately 1 hour. ADD : *4 c. Yellow or Orange Squash, diced *4 Vegetable Bouillon Cubes *2 tsp. Coriander *1/2 tsp. Cumin *2 cloves Garlic *2 large Onions, chopped fine SIMMER until Squash is tender. POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above. SAVORY PASTRY TOPPING: WHISK together: *1/2 C. Oil *1/4 C. Water *1/2 tsp. Salt *1/4 tsp. Savory ADD to: *1 1/2 C. Whole Wheat Flour *2 T. Parsley Flakes ROLL OUT to cover dish OR individual ramekins.. BAKE until crust is golden. ~Recipe by Wyona Hertwig

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...

Baked Oatmeal: A delicious and healing breakfast!   No poured fats, dairy, eggs, margerine, or wheat! Preheat oven to 350 degrees F. Measure out ingredients: 2 C. rolled Oats 1/8 tsp. Coriander 1/6 tsp. Cardamon 1    tsp. Baking Powder (optional) 1/2 tsp. Sea Salt 1 Flax Egg (1 T. flax meal stirred into 2 1/2 T. warm water)  OR 3 1/2 T . Chia Gel 2 C. Almond Milk, unsweetened 1 C. Apple Sauce, unsweetened 1/4 C. Maple Syrup 1 tsp. Vanilla 1 large apple, peeled, and diced 1/2 C. Raisins 1/4 C. Coconut 3/4 C. chopped Walnuts or Hemp hearts (seeds) Zap the apple pieces for a minute or two in the microwave to soften them.  Set aside. Mix together oats, spices, baking powder and sea salt in a small dish.   In a larger bowl, combine the flax egg, almond milk, apple sauce, maple syrup and vanilla.  Add the dry ingredients to the wet ingredients and combine well. Stir in the apples, and bake at 350F for 40-45 minutes i...