Recipes from Vegetarian Vegan Cooking Classes

  Discover 100 vegan ways to thicken watery soups without flour, plus tips to adjust flavors, reduce liquid, and achieve perfect consistency! Perhaps you have followed a delicious-looking recipe for homemade soup and found, after the prescribed cooking time and more, that the soup is still very watery. While you were not necessarily in quest of a cream soup, did you want something more... substantial? Well, with a better ratio of chunkiness to liquids? And if you are against using wheat flour, whatever the reason might be, what can you do? If you have potatoes or carrots in your soup, you can separate them, cooked soft, and blend them up to return to the soup-- that will help thicken. Same with other starchy vegetables-- blend up at least a portion of the cooked soup and you will see the results you are looking for.  Cooking down the soup over a longer period of time-- say, an hour or so on simmer-- will also reduce the fluid levels. Keep an eye on the soup so that the pan doe...

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: ·      ...

This pecan nut roast is one of the most popularly viewed recipes on this site.  And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. 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!  Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans?  Substitute walnut pieces). Add the blended items to a bowl.  Then ad in the onions and oats.   Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour   Spo...

COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking School)

COWBOY CAKE -- recipe from a Vegetarian Cooking Class by Wyona Hertwig BRING TO BOIL: *2 C. Raisins in 4 C. Water SIMMER 10 minutes and let cool. COMBINE DRY INGREDIENTS: *3 1/2 C. Flour *1 C. Sugar *2 tsp. non aluminum Baking Powder *2 tsp. Cinnamon *1 tsp. Nutmeg *1 tsp. Cloves BLEND 1 C. Oil and 1 raw Apple (instead of 2 Eggs) MIX all ingredients together. POUR into well-greased 9 x 13 inch pan SPRINKLE with topping of: *1 C. Brown Sugar *2 T. Flour *1 C. Nuts, chopped *2 T. Oil, and toss lightly. BAKE @ 350F about 45 minutes to 1 hour. You might like to try: Apple Pudding Cake (Apfel Puddingkuchen)

           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.