Recipes from Vegetarian Vegan Cooking Classes

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

This veggie hot pot has the usual root veg, celery AND turnip and apple in it! Yum! PARBOIL 2 large Potatoes, sliced The bottom layer before the potatoes go on RESERVE for topping SAUTE in 2 T. Oil: *1 Leek OR 1 bunch of Green Onions, coarsely chopped *2 cloves Garlic, minced ADD the following chopped vegetables: *1 large Carrot *2 Celery Stalks *1 Turnip, medium *2 C. Water *Salt and Pepper to taste SIMMER a few minutes ADD: *1 Apple, sliced *1 tsp. Sage or Savory *2 T. Lemon Juice PUT into the casserole dish COVER with parboiled potatoes SPRINKLE with Parsley Flakes and grated Non-Dairy Cheese BAKE at 350F to heat through and melt cheese. The top layer of parboiled potatoes, chopped parsley and a few Daiya 'cheese' shreds 

Winter Vegetable Pie with Gluten-Free Crust (see bottom GL recipe)-- and my friend gave me some local-grown Bay Leaf! SAUTE: *2 T. Oil *2 medium Onions, chopped *2 Potatoes, diced *2 Carrots, diced *1 Parsnip, diced (or, as in picture, dice an additional carrot if you have no parsnips) ADD: *1/2 C. - 1 C.Water *2 Tomatoes, diced *1 C. Frozen Baby Peas *2 Bay Leaves (discard after heated) *1/2 tsp. Salt *1/2 tsp. Savory *1/2 tsp. Cumin *1/4 tsp. Nutmeg SIMMER until veggies are tender, then thicken with slurry of: *1 T. Flour (or 1 T. Potato or other Starch if Gluten-Free) *1/2 C. Water POUR into BAKED Savory Pastry pie shell and hold in warm oven until serving time. ALTERNATE: GLUTEN-FREE SAVOURY PIE CRUST Ingredients ½ cup Coconut Oil or other solid, all vegetable non-dairy shortening 2 to 4 T. ice water *1¼ cups All Purpose Gluten Free Flour Blend (and 1 tsp. Xanthan  Gum if there is none in the mix) plus more for rolling 1 tsp. Celtic Sea Salt 1 ...

Here is a simple recipe for a yummy, healthy veggie burger, along with my adaptation for a delish savory waffle (scroll down to the bottom of this recipe).  GRATE together: *1 Zucchini Home-made BBQ Sauce (Click) *8 medium button mushrooms *1 large Onion *1 Carrot *1 Potato ADD: *4 c. packed Whole Wheat Bread Crumbs *1 T. Parsley *1 tsp. Paprika *1 tsp. granulated or minced Garlic *1/2 tsp. Savory *1/2 tsp. Oregano or Poultry Seasoning *1 tsp. Salt *1 T. Mrs. Dash Original or Cajun MIX ALL THE ABOVE together and LET STAND. Mushrooms will release their moisture. If too wet to form burgers, ADD some cracker crumbs. BAKE about 15 minutes at 450F or fry on griddle. Savory Veggie Waffle Recipe Adaptation for the Savory Veggie Waffle INGREDIENTS: *8 medium button mushrooms *1 large Onion *1 Carrot *1 Potato *1/2 to 1 cup of broth or carrot juice or celery juice, etc. *2 c. rolled oats *1 T. ground flax or chia seed OR 1 tsp. ground Psyllium seed (OPTIONAL) *1 T...

                     Let's get right down to this delish lentil-butternut squash recipe! (*thanks to Jennifer Wong for the image above) In 4-Quart Pot: *2 C. Brown Lentils in 3 C. Water SOAK 2 - 3 hours or overnight. BRING TO BOIL . SIMMER approximately 1 hour. ADD : *4 c. Yellow or Orange Squash, diced *4 Vegetable Bouillon Cubes *2 tsp. Coriander *1/2 tsp. Cumin *2 cloves Garlic *2 large Onions, chopped fine SIMMER until Squash is tender. POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above. SAVORY PASTRY TOPPING: WHISK together: *1/2 C. Oil *1/4 C. Water *1/2 tsp. Salt *1/4 tsp. Savory ADD to: *1 1/2 C. Whole Wheat Flour *2 T. Parsley Flakes ROLL OUT to cover dish OR individual ramekins.. BAKE until crust is golden. ~Recipe by Wyona Hertwig

MIX WELL all the following ingredients: *1 C. raw Sunflower Seeds, ground *1 C. Bread Crumbs *1 C. Walnuts, ground *1 C. raw Potato, grated BLEND: *1 T. Marmite or Savorx *1 C. Rice or Soy Milk *1 large Onion, grated *2 T. Caflib *1 T. Oil *1 tsp. Savory or Sage *1 clove Garlic (optional) ADD to above mixture. MIX well. LET STAND for 15 minutes. BAKE at 350F for 1 hour. SERVE with a mushroom gravy.