Recipes from Vegetarian Vegan Cooking Classes

A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening.  I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE , or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten. INGREDIENTS 1 T. Coconut Oil (or veggie oil of choice) 1 large or 2 medium Onions , cut in half and sliced thin 2 C. Green Beans, cut in small pieces or left large 3 large Potatoes , peeled and cubed (or unpeeled red potatoes)  5 C. filtered Water or vegetable broth 1 T. dried Dill (or fresh, slightly more)  1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil) 3/4 C. Sauerkraut and Juice Salt and/or Pepper , to your taste MET...

Warming, delicious Curried Yam and Lentil Soup (Gluten-Free, Vegan) This soup was not actually demo'd in any of our cooking classes, but my good friend Mary Lou Johnson made it for a recent Church potluck and I feel that the recipe deserves to be on our website.  It's a 'brothy' curry soup, meaning that it isn't whirred up with a blender.  The flavours meld together so nicely, it was perfect during a time of joyful fellowship on a cool rainy day, and I'm sure you'll enjoy it too if you try it! INGREDIENTS: 2 T. Coconut Oil 1 medium Onion , roughly chopped 3 cloves Garlic , minced 1 T. fresh Ginger , grated 2 T. Curry Powder 1 tsp. Celtic Sea Salt (and those 82+minerals) 1/s tsp. Black Pepper 4 chopped plum Tomatoes (or 1- 14 oz. can chopped Tomatoes) 1 C. dry Green Lentils 1 qt./liter of Vegetable Stock or Water 1- 14 fl.oz. C. Coconut Milk 3 Sweet Potatoes, peeled and cut into 1/2 inch pieces 1 small Zucchini , roughly chopped ...

2 Qts. Water 2 C. diced Green Beans 2 C. diced Carrots 1 T. Onion Flakes 2 Bay Leaves 2 fresh Savory sprigs or 1 T. dry Savory Flakes BRING TO BOIL TURN DOWN HEAT and let SIMMER 15 minutes ADD: 3 C. diced Potatoes 2 T. Chicken-style Seasoning (No MSG) SIMMER 15 minutes and serve with dollop of  Cashew Sour Cream Recipe: CASHEW SOUR CREAM: *1 C. Water *1 C. raw Cashews *1 T. Lemon juice *1/2 tsp. Sea Salt *1 T. Coconut Oil, melted over hot water

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