Recipes from Vegetarian Vegan Cooking Classes

  This will likely seem so simple as to be silly-- but the fact is that sometimes we all have brain freeze (under stress, sick, tired, etc.) and it is nice to have a recipe that does not require a bunch of A to Z ingredients and steps, that you can just take leftovers from yesterday-s dinner, open a can or two, and pop the recipe into a small oven (or a big one). That is the way with this yummy Mexican quickie casserole. INGREDIENTS: 2 cups cooked quinoa or rice 1 can (1.5 - 2 cups) black beans (or other beans on hand) 1 - 15oz. can (or 2 cups) tomatoes 1-2 tablespoons Taco herbs and spices .5 (1 half) cup of frozen corn niblets up to .5  (1 half) cup of any or all the following: sliced olives, chilies, fresh pepper, diced onion and or minced garlic 1 cup salsa (optional) corn chips or taco bowls sour cream (vegan or natural) (optional) lime slices (optional) cheese shreds (optional) METHOD: Line an 8 inch x 8-inch cake pan with parchment Layer rice or quinoa, then a layer of ...

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)

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 ...

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                  ...