Recipes from Vegetarian Vegan Cooking Classes

Simple, Healthy, Delicious Bean Spread PUT IN BLENDER: *1 C. cooked Beans *1/8 tsp. Sweet Basil *dash of Garlic Powder *1/2 tsp. Onion Salt *Salt to taste >Whiz Beans with enough liquid to enable blender to turn. For gravy, just add more water. Mix in seasonings. Blend together and chill.

IN MIXER or Large Bowl: *1 1/4 C. warm Rice or Soy Milk *1 T. Sugar *1 T. Oil *2 tsp. Granular Yeast. Let bubble. COMBINE in a separate bowl: *1/2 tsp. Salt *3 C. Whole Wheat unbleached Flour *1 C. Chickpea Flour ADD liquid and KNEAD dough until soft.  (See Video below about what to do next if you wish). ADD: *1 Onion, chopped *1 red Pepper, finely chopped *1 green Pepper, finely chopped *1 tsp. Chili pepper Continue by folding over and over until vegetables are mixed in. IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD COVER and keep in warm place until double in bulk. DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes. BRUSH with seasoned oil. Above is a video showing a method of prepping the dough in a plastic bag, and how to braid it.  You can substitute Wyona's ingredients to those shown in the video.  Have fun!    ...

"Sham" Chowder- tastes better than the 'real' thing... and healthier too INGREDIENTS SAUTE in 2 Quart pan in 2 T. Oil: *4 large Oyster Mushrooms, sliced *1 medium Onion, chopped *2 cloves Garlic, minced ADD: *1 Quart Water and 2 cubes Low Sodium Bouillon  *1 C. chopped Celery *3 Potatoes, diced SIMMER for 10 mintues and ADD: *1 T. Mrs. Dash Original ADD: *2 C. Cashew or Almond Cream (2 C. Water + 1 C. Cashews or Almonds blended) *Salt to taste For a New England flavor, add Simulated Bacon Bits.

Here is another of Wyona's Hertwig's delicious adaptations of ethnic yumminess -- corn tamales.  I discovered that this recipe can be made without any oil (just saut é  with a little water) and if you don't have fresh tomatoes on hand, 3/4 C. of a favourite tomato salsa can make up for the missing tomatoes.  This dish pairs nicely with some baked beans and a cabbage salad.  (I also included a great little Youtube video of the making of more 'traditional' tamales-- but gluten-free and vegan). Enjoy! SAUT Ē : *1 T. Oil *1 large Onion , chopped *1 green Bell Pepper , chopped *1 red Bell Pepper , chopped *2 cloves Garlic , minced ADD : *3 diced Tomatoes *1 C. Cornmeal *1/2 C. Water *1/2 tsp. Salt *1/2 C. chopped Olives *Pinch Cayenne or any other Chili Pepper Seasoning you prefer POUR into well-greased dish BAKE at 350F for approximately 30 minutes How To Make "World's Best Tamales" (Gluten-Free; Vegan)

Curried Carrot and Cashew Cream Soup SAUTE in large sauce pan in 2 T. Oil or Margerine: *1 medium Onion, chopped *2 cloves Garlic, minced *6 C. grated Carrot COVER above and let sweat 5 minutes BLEND: *4 C. Vegetable Stock or Water and Bouillon Cube *1 inch Ginger root, grated *1 tsp. Curry Powder *1/2 tsp. Salt *1 C. raw Cashews ADD to sauce pan and SIMMER on medium heat 10 minutes GARNISH with some grated Nutmeg ADD slurry of Cornstarch to thicken if needed (Alternatively, for a smoother, creamy soup, use 6C. chopped cooked or roasted carrots at the outset and add them to the blender along with the saute'd onion and garlic and other items. Simmer everything together, stirring to maintain smooth consistency.) You may want to compare the home-made recipe above with  Loma Linda and other traditional purchased products.  (I am an Amazon associate and receive a small referral fee if you purchase using the link. You are  not  charged extra.)

DRY ROAST: 2 C. Slivered Almonds PRE-HEAT WOK or Deep Skillet SAUTE IN 1 T. Oil: 1 Onion, chopped ADD (stirring constantly to heat through): *1 Green Pepper, chunked *1 Red Pepper, chunked *1 Yellow Pepper, chunked *1 Zucchini, slant-cut pieces ADD: *1 C. Water * Chicken-Style Seasoning (No MSG) *ADD 1 package of Steam-Fried Noodles (or cook brown rice instead) COVER and Steam for 2-3 minutes ADD the slivered Almonds to serve (OPTIONAL: ADD 1 T. Oil to pan and 2 C. Sliced Mushrooms, as in picture) ~Recipe by Wyona Hertwig with Additions by Cynthia Zirkwitz

Spiced Spinach and Potatoes IN DEEP SKILLET saute in 3 T. Oil: *1 Onion, diced *2 cloves Garlic, minced *1/2 tsp. Chili Powder *2 tsp. Coriander, ground *1 tsp. Cumin, ground ADD: *1 C. Vegetable Stock or 1 C. Water and Bouillon Cube *4 C. Potatoes, diced (may add diced turnips, carrot, precooked chick peas/ lentils, your choice of vegetables now) COOK until potatoes are done ADD: *1 bag Baby Spinach or chopped Kale FOR MORE COLOR ADD: *1 c. Tomatoes, chopped MIX in a cup of dry roasted Nuts or Pinenuts

Greek Bean Bake- Lentils and Pintos over Sweet Potatoes in this particular dinner (above). SAUTE in 2 T. Olive Oil: *3 cloves Garlic, minced *1 Onion, chopped *1 red or yellow Bell Pepper, chopped *1 C. sliced Mushrooms ADD: *1 C. Vegetable Stock or Water and Bouillon Cube *Juice of 1 Lemon *2 T. Tomato Paste *1 tsp. Oregano *2 C. cooked Kidney Beans (or other beans) *1/2 C. pitted Olives *1 C. Zucchini, diced OR 1 C. Eggplant, sliced and diced *Salt and Pepper to taste BAKE in shallow dish at 375F about 15 minutes until heated through TOP with fresh chopped Parsley SERVE on rice, sweet potatoes, toasted buns or crusty bread Our farmer son was able to grow healthy sweet potatoes right on his acerage on           BC's Sunshine Coast!  You probably can too!  See the article here that describes          how to do that:   GROW YOUR OWN SWEET POTATOES

Pumpkin Soup with Roasted Pumpkin Seeds as a garnish BAKE 1 medium Pumpkin or Squash until tender SAUTE 1 large Onion in 2 T. Oil ADD: *2 C. Nutmilk *1 tsp. Sea Salt *Pinch Cinnamon *Pinch Nutmeg *Pinch Cloves BLEND all above and SIMMER on low heat for 15 minutes GARNISH with slivered dry-roasted almonds              or roasted pumpkin seeds (above)

  IN LARGE CASSEROLE PAN: PLACE   *16 small cooked Onions (or 4 medium Onions) *1 C. cooked Pinto Beans *2C. Carrots, sliced and cooked *1C. Other veggies, cut up (your choice) POUR the following sauce over the above: *3 T. Oil *1 tsp. Salt *1 tsp. Mrs. Dash Original *1/2 tsp. Celery Powder *5 T. Whole Wheat Flour MIX WELL and stirring, gradually ADD: *3 C. Soy, Rice OR Nut Milk HEAT, stirring constantly, until smooth and thickened NUT BUTTER CRUST: *8 T. Nut Butter *3 C. Flour *4 tsp. Non-aluminum Baking Powder *Pinch of Salt *2 T. Parlsey   ADD: 1 C. Nut Milk to make a soft dough. KNEAD lightly. ROLL OUT to fit dish and a light covering for top. BAKE at 350F-400F for approximately 20 minutes.

Wyona Hertwig was a wonderful person, baker, cook and developer of fine recipes, like this one. ROLL out Savory Pastry (see next line) LINE any pie or Quiche Pan with pastry ( Recipe for vegan Barley-Rice Pastry here ) or alternate recipe of your choice (example, a gluten-free pastry). FILLING: 2 T. vegan  Chicken-style Seasoning  (if you are reading this recipe in advance of making it, you will save money by making a jar of your own chicken-type seasoning mix-- you will know what's in it and you can adjust the seasonings to suit your preferences and needs) 1 T. Mrs. Dash Original or Spike Seasoning PLACE small pieces broccoli florets and thinly-sliced mushrooms  and 1 chopped Red Bell Pepper, 1 chopped Onion onto savory pie crust MAKE cashew sauce:  ADD  into blender carafe and  BLEND  until smooth: 2 C.      Water 1/4 C.   Cashews 2 T.       Starch 1/2 tsp.  Salt COOK on Medium, stirri...

POLENTA is thick corn mush you can buy OR make this EASY recipe: BOIL 6 C. Water ADD  2 tsp. Celtic Sea Salt WHISK in  1 1/2 C . Organic Yellow CornMeal** LOWER HEAT and cook, stirring to keep from clumping and sticking to pot, for 15 minutes-1 hr. depending on the cornmeal-- fine meal cooks quickly, coarser meal takes longer.  Stir continually. TURN OFF HEAT and stir in 3 T. Vegan Butter (like "Earth Balance") POUR into a casserole pan, and COOL (it will continue to thicken while it cools) FILLING :  In skillet, SAUTÉ  until still crisp, but hot:                                          2 T. Oil ,                                          2 cloves Garlic , minced                  ...

Sweet Potato Chili Boats 4 Medium Sweet Potatoes, cut in half, length-wise Place the potato boats on baking sheet and cover with foil BAKE at 400 degrees F. until done.  Remove from oven to cool. Sauté 1 T. Oil,           2 cloves Garlic, minced           1 Onion, chopped           1 Red Bell Pepper, chopped           1 Green Bell Pepper, chopped  ADD:           1 can Black Beans           1 C. Corn Kernels           1/2 tsp. Chili or Cajun-type Seasoning           2 T. Tomato Purée or Paste MASH (gently) with a Fork:            Insides of Sweet Potatoes (maintain skins in boat shapes) TOP boats with Chili SERVE with Endive or Very Green Salad

Delicious, nutritious corn and barley casserole This hearty casserole is also a roast vegetable stew-- it can be baked at 350F or just stir-fried on the stove-top and then put in a casserole pan to serve. A perfect potluck casserole. IN HEAVY SKILLET, sauté the following: 1 T. Coconut or other Oil 2 cloves Garlic, minced 1 Onion, chopped 3 C. Water (or Vegetable Stock) 1 C. Pot Barley 2 Carrots, diced COVER and Bake at 350F or Simmer about 1 hour ADD: 2 C.    Kernel Corn 1/2 C. Fresh Parsley, chopped 2  T.     Chicken-Style Seasoning , or Salt and Pepper to taste If baking, continue to bake until hot through (maybe 10-20 minutes for the corn depending on your oven) Health Note:  According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily  can help lower blood cholesterol levels , which is a risk factor for cardiovascular diseases. Whole-grain barley,...