Recipes from Vegetarian Vegan Cooking Classes

Soy Tasty sour cream You  will find quite a few plant-based sour cream recipes online, and at least two or three here (see the bottom of this article) but this one is definitely our current favorite. Ingredents: 1 1/2 cup         Medium firm tofu, pressed  3 tablespoons  Oil (a mild Soy G oil like grapeseed or sunflower seed) 1/4 teaspoon    Citric acid crystals (food grade-- I bought mine at Walmart) 1/4 teaspoon    Salt 1/4 teaspoon    Sweetener Chop up the tofu after pressing and add all ingredients to a blender and process until smooth.  Yields 1 1/2 cup of sour cream. Keep in a bowl with a lid in the fridge.  Other Vegan Sour Cream Recipes: Almond Sour Cream Cashew Sour Cream Sourflower Sour Cream Soy Tasty Sour Cream is an adaptation of a recipe in the cookbook, Tastefully Vegan: Creative Vegetarian Cooking by Katherine McLane and John McLane. You can find it on Amazon . As an affiliate for Amazon I wi...

I call this burger "the real deal veggie burger" because it uses actual whole food REAL veggies (not just ground gluten or a tofu mix) to create these light, delicious, baked patty that you can eat between a bun or bread (as above) or use as a patty with sauce.  Some might call them "veggie fritters."  But unlike the usual fritters, there is no egg involved, and no deep-frying buckets of grease. The recipe involves 4 delicious veggies that many of us have on hand: a small onion , a medium potato , a medium carrot and 2 medium-size zucchini along with a 1/2 cup of fresh Parsley . The original recipe asks to have the zucchini, carrot and potato all "grated" but I got good results just by throwing them into my food processor and pulsing a few times until they were well chopped and combined.  Then I took the processed vegs and let them sit in a bowl with about a 1/2 tsp of salt sprinkled over them, covered with plastic wrap.  I let the vegetables res...

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...