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Showing posts with the label potato starch

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Crispy Crackers Recipe (Gluten-free, egg-free, dairy-free)

on May 19, 2011

Adventist cooking school amaranth brown rice flour coconut crispy crackers dairy-free egg-free gluten-free potato starch quick oats recipe sesame seeds vegan vegetarian wyona hertwig

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Recipes for Vegan-Gluten-Free Potato Pancakes and Potato Waffles

on January 26, 2011

Adventist cooking school breakfast celemix gluten-free pancakes Parsley potato starch potato waffles recipe tapioca starch vegan vegetarian wyona hertwig

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This Week's Fave Recipes at VeggieSchool

Classic Seventh-Day Adventist Potluck Recipes

Discover how Adventist potlucks blend faith, food, and fellowship—with classic vegan recipes , cultural traditions, and crowd-pleasing casseroles. The Potluck as Cultural You need to understand that potlucks (or " fellowship meals ") are to Adventist Christians what a catwalk is to the fashionista. This is the place where we gather to catch up on our lives, to mingle with visitors (Adventist Christians from elsewhere) and guests (former- or non-Adventists who either dropped in on their own or were brought as a guest of a member), and to nosh down on great vegetarian and/or vegan chow. After the meal people depart to a nature walk, an afternoon service in a nursing home, a video about witnessing or a personal ministries committee meeting, etc. About 35% of Adventists worldwide are reported to be vegetarian, some eating eggs and/or dairy products ( ovo-lacto vegetarian ) and some a more strict vegan (no animal flesh or by-products). I don't have figures, but today there ar...

Vegan, Gluten-Free Millet Flour Berry Muffins

Here’s a vegan, gluten-free millet flour berry muffin recipe that’s moist, slightly nutty from the millet flour , and bursting with berries . I’ve included both metric and imperial measurements . Vegan Gluten-Free Millet Flour Berry Muffins Makes: 12 regular muffins Prep time: 10 minutes Bake time: 22–25 minutes Ingredients *1 ½ cups (180 g) millet flour *½ cup (60 g) almond flour (or ground almonds) *½ cup (60 g) tapioca starch (or arrowroot starch) *1 tbsp (12 g) baking powder *½ tsp baking soda *½ tsp salt *½ cup (100 g) coconut sugar (or brown sugar) *1 cup (240 ml) unsweetened non-dairy milk *⅓ cup (80 ml) light olive oil (or melted coconut oil) *2 tsp apple cider vinegar 1* tsp vanilla extract *1 ½ cups (200 g) fresh or frozen berries (blueberries, raspberries, or a mix) SHOP for ORGANIC MILLET HERE Instructions 1l Prehea...

Classic Vegan Special K Casserole (With Sensible Variations)

Potluck‑friendly • adaptable • familiar comfort food with modern plant‑based options This vegan Special K casserole here at VeggieSchool keeps the comfort of the church potluck classic while offering flexible, dairy-free and gluten-free options. Why This Recipe Gets Its Own Page If you grew up around church potlucks, you already know this dish. Somewhere between a loaf, a casserole, and a savory bake, Special K Casserole became a dependable staple because it was filling, sliceable, affordable, and easy to transport. Over time, the original egg‑heavy recipe quietly evolved. Today, vegan versions are often the first pan to empty —not because they are labeled vegan, but because they are moist, savory, and familiar without being heavy. This version is designed for VeggieSchool kitchens: practical, flexible, and respectful of tradition— without turning into a 35‑option ingredient chart. A Very Short History of Special K Casserole ...

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Step into the heart of Blue Loma Linda, a haven where vibrant health and delicious plant-based living intertwine.

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