Recipes from Vegetarian Vegan Cooking Classes

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Showing posts with the label vegetarian

Tabulleh with Chick'n Crumbles

April 03, 2023

Tabulleh with Chick'n Crumbles - A refreshingplant-based version of a popular Middle Eastern salad Who doesn't remember the minty-lemony refreshing surprise of their first spoonful of Taboulleh? Not surprising that the Middle Eastern country of Lebanon claims it as one of its most popular dishes world-wide. In the simplest terms, it is a salad made from bulgur or cracked wheat soaked in lemon juice and olive oil and stuffed with fresh herbs, like chopped mint and parsley (or cilantro) and topped with veggies like cucumber, onion, and tomato, a pleasant mix of spices, chopped nuts or seeds, and sometimes chicken mince is fried up and mixed in. We have veganized the salad and are including a crumble made from soy curls (recipe below) although it would work well with other faux chicken meat or tofu crumbles. I've also included a recipe at the very bottom for easy-peasy oat flat breads. This recipe will serve 8. INGREDIENTS: 1 cup bulgur or cracked wheat ...

Recipe for Mock Turkey Noodle Soup (Vegan)

December 09, 2018

Mock Turkey Soup Here is another one of the Cooking School demo soups. If you are feeling the lack of a turkey soup the day-after the festive occasion, this is fast and easy to throw together! And tasty, of course. And healthier than the real bird (see this video by Dr. Michael Greger about eating poultry) IN SOUP POT: 3 Qts. Water 1 C. slivered or chopped Celery 1/2 to 1 C. chopped Carrots 1/2 C. Onion Flakes 2 cubes Organic Herbal Bouillon or 4 T. Homemade Broth/Bouillion Other veggies , as desired, such as sliced mushroom, green peas, green beans, etc. BRING TO BOIL TURN DOWN HEAT TO SIMMER for 5 Minutes ADD: 2 C. diced Firm Organic Tofu 2 T. Chicken-style Seasoning (No MSG) Other seasoning and salt/pepper to your taste Approximately 4 C. cooked Pasta

Is This The Famous Mushroom Gravy Recipe I've Heard So Much About? (Gluten-free, Vegan)

February 28, 2016

Is this the very tasty vegan Mushroom Gravy recipe by Shirley Gong? This mushroom gravy recipe is part of the repertoire of delicious sauces that regularly appear at the meals put together by the Port Alberni Adventist Church. Shirley's Mushroom Gravy Good to know: This recipe serves 24 people (medium-size potluck) so if you are serving a family of 4-6, you will want to cut it back to 1/4 of this recipe (divide all following ingredients by 4... ah, math!) INGREDIENTS: 1/2 c. Vegetable Oil 5 Qt./Li. or 2 1/2 pounds of sliced Mushrooms Optional: 1 1/2 pounds of diced Onions , to add sweetness 1/2 C. Soy Sauce or Tamari Sauce 1 C. Apple Juice mixed with 1/2 C. Water and 1/2 C. Nutritional Yeast (if not using Veg. Stock) 2 1/2 Qt./Li. Vegetable Stock or Water (if using the above Apple Juice Mix) 1 T. each of dried Sage, Thyme and Marjoram (or 3 T. Poultry Seasoning) 3/4 C. Cornstarch 1 C. Cold Water Salt and Pepper to taste METHOD: Heat oil in...

Shirley's Thai Peanut Sauce Recipe

February 14, 2016

Here is another one of Elder Shirley Gong's splendid sauces: Thai Peanut Sauce. Easy to make and delicious! This recipe makes about 2 Cups of Peanut Sauce, or 16 servings. Wonderful for a special family gathering or a potluck! The peanut has suffered with some pretty negative attacks over the years, the worst being that it is a harmful food that causes cancer. A number of scientific studies have since disproved this smear campaign and shown that the opposite is actually true. While peanuts are calorically dense legumes, they contain what we now label "good fats" and there are indicators that a diet with moderate peanut consumption is actually slimming! Too, Dr. Michael Greger of Nutrition.com points out in this short video a recent study shows that the lowly peanut has cancer-fighting qualities almost right up there with the big guy tree nuts: walnuts and pecans. And no one is disputing the deliciousness of peanut butter. Now on with the delicious recipe:...

Shirley's Sweet and Sour Sauce

February 10, 2016

Pineapple Sweet and Sour Sauce This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring). Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's. INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.

Veggies and Pan Noodles with DIY Hoisin Sauce Recipe

February 09, 2016

This delicious recipe for Veggie and Pan Noodles (either spaghetti/soban noodles or thin rice/angel hair noodles) is another generous offering from Elder Shirley Gong of the Port Alberni Adventist Church. This recipe is great as a potluck dish for our small church potluck ( 24 servings ) but if you make it x4, you will have 100 hearty-size servings. (Hoisin Peanut Sauce recipe is below-- Sweet and Sour Recipe is HERE .) INGREDIENTS: 4 pounds Soban-type or Thin Rice Noodles 2 pounds each, julienne: Cabbage, Onion, Carrots, Celery 2 T. or 6 Cloves Garlic , Minced or Pressed 1/2 C. Vegetable Oil Braising Sauce 1/2 C. Vegetable Oil 1 1/2 C. Water 2 C. or 1 - 14 oz. jar Hoisin Sauce (See Below for DIY Recipe) 1 C. light Soy Sauce or Tamari Sauce (not needed if using DIY Recipe) 3/4 C. Honey (not needed if us...

Curried Lentil Dip or Spread (gluten-free, egg-free, dairy-free)

February 06, 2015

IN MEDIUM POT, Bring to a boil: *1 C. Red Lentils in *2 1/2 C. Filtered Water Turn it down to Low when it has boiled and simmer for about 20 minutes. IN A SKILLET, SAUTE TOGETHER (for about 5 minutes): *1 T. Coconut Oil *1 C. diced Onions *1 1/2 C. diced Apple (peeled and cored) *3 Garlic Cloves, grated or minced *dash of Celtic Sea Salt ADD to the above: *1/2 C. Raisins *1 tsp. Curry Powder and continue to cook for another 20 minutes on LOW. ADD all of the above to a Food Processor and process with: *1/4 C. Coconut Milk *2 T. Fresh-squeezed Lemon Juice *1/2 tsp. Celtic Sea Salt (or to taste) This is a delicious high protein, low fat vegan dip that will disappear almost as soon as you set it on the table at a Potluck. Dip with multi-grain pita (or GF), fresh crudite (raw veggies), pineapple spears, mango chunks, ?? Adapted from the recipe for Curried Lentil Dip in the Moosewood Restaurant New Classics: 350 Recipes

The Post-ForksOverKnives "Glow"

March 29, 2012

We have a " Health Message " and we take it seriously. Adventist Christians are pretty widely "known" for their Vegetarian Cooking Schools, the Coronary Health Improvement Plan (CHIP), the 5-Day Stop Smoking Plan, and the Depression Recovery Program. Traditionally we stick to these Adventist resources, but a surge of interest in the benefits of plant-based lifestyle has provided a wider base of like-minded materials to draw from for our educational outreaches. In our particular church community there is a small handful of people who were "raised" in the Adventist church... the rest of us have joined, mostly as adults, and quite a few of us were impressed to become part of this worldwide movement because of the holistic understanding of the Good News-- that is, that our spiritual and mental health do not function independently from our physical health. We were created as "whole" beings in the likeness of our Creator. (Genesis 1:27) Whi...

Ice Box Fruit Cake Recipe (Egg-Free, Dairy-Free)

December 13, 2011

This is a lovely traditional no-bake fruit cake! MIX the following ingredients in a large bowl: 1/2 C. Tahini or Cashew Nut Butter 1/4 C. Earth Balance Margerine 1/2 C. Brown Sugar 3/4 C. Pineapple or Orange Juice 2 C. Dates, chopped 2 C. other Dried Fruits, chopped 1 C. Raisins, cooked, or steam to soften 1 tsp. Coriander 1 tsp. Cinnamon 1/2 C. Tapioca Flour LET STAND IN FRIDGE several hours, or overnight ADD : 2 C. chopped NUTS (pecans, hazelnuts, etc.) 4 C. Graham Cracker Crumbs or ground-up Granola PACK into pans* and put in fridge to set CREAMY CASHEW ICING 1 1/2 cups raw Cashews 1/2 cup filtered Water 2 tablespoons Maple Syrup (or Honey, if not vegan) 3 tablespoons Coconut Oil, Cocoa Butter or Ghee (if you are not vegan) 1 tablespoon organic Almond Extract 1/4 teaspoon Celtic Sea Salt * I find that silicone pans work best for quick packing, easy removal of cakes, and fast clean-up

Very Berry Squares (Gluten-Free, Dairy-Free, Egg-Free) Recipe

September 14, 2011

Very Berry Squares with Date Cashew Cream Topping . PREHEAT OVEN TO 350F BOTTOM LAYER: MIX together the following: 1/2 C. Coconut Oil 1/2 C. Brown Rice Flour 1/2 C. Chickpea Flour 1 T. Potato Flour 2 T. Sugar 1 tsp. GF Baking Powder 1 C. fine Coconut 1/2 C. Nut Milk (to moisten) and PAT INTO BOTTOM OF SQUARE PAN lined with parchment paper. BAKE for 25-30 Minutes (until golden brown). Cool. TOPPING: IN SAUCEPAN: 1 C. Strawberries 1 C. Blackberries or Blueberries 2 C. Rhubarb (cut small- or other berries/fruit) BRING TO BOIL. TURN DOWN heat to SIMMER. ADD: 1 C. Sugar and a slurry of 4 T. Cornstarch in 1/2 C. Water STIR until thickened. POUR onto pan. CHILL until set. Find Recipe for Date Cashew Cream HERE .

Sunflower Seed-Cashew Mayo Recipe (Gluten-free, Vegan)

August 04, 2011

Sunflower Seed-Cashew Mayo WHIZ the following together in a blender: *2 C. Cold Water *1 C. raw Sunflower seeds *1 C. raw Cashews *1/2 tsp. Salt *1/4 tsp. Tumeric BLEND until smooth PLACE in a bowl and stir in 1/2C. Lemon Juice COOL to thicken. MORE GREAT MAYO RECIPES ON THIS SITE Veggin Out Cashew Mayo Quick Cashew Mayo Tofu Mayo

Avocado-Cucumber Appetizer Recipe (gluten-free, vegan)

August 04, 2011

Avocado-Cucumber Appetizers with Shredded Carrots (alternative to Sprouts) MASH an Avocado with a fork, whip until creamy ADD : *1 T. Lemon Juice *1/2 C. Green Onion , chopped *1 T. Chicken-style Seasoning (no MSG)** *1 C. Alfalfa Sprouts , chopped or shredded Carrots (as in photo) *2 English Cucumbers , peeled and cut in half lengthwise, then cut into 2" sections Spread Avocado Mix on Cucumbers,as you would with an open-face sandwich **Make the chicken-style seasoning yourself and avoid the high prices, the undesirable ingredients and enjoy that home-made buzz!

Recipe for Corn-Potato Chowder (Dairy-free, Vegan, CAN be Gluten-Free)

August 03, 2011

Corn-Potato Chowder - image from Pinterest *2 C. Potato, cubed *1/2C. Carrot, diced *2 C. Corn Niblets (or Cream Corn) *1 Onion, chopped fine *1/2C. Celery, chopped *IF USING FRESH CORN, natural starch will thicken chowder. If using canned or frozen corn, you will need to add 2 T. Flour (OR 2 T. starch for Gluten-free chowder) *Salt and Pepper and/or Mrs. Dash to taste *ADD THICK, smooth Almond Cream (Blend 1 C. Water to 1 C. Soaked Blanched Almonds) In the video below find a similar vegan corn chowder recipe (larger portions)using cashew cream vs. almondcream and basil as a spice. Enjoy!

Recipe for Washington Chowder (Gluten-free, Dairy-free, Vegan)

August 02, 2011

Washington Chowder IN 2-QUART SAUCE PAN: *1/4 C. Oil *1 C. Chopped Onion *1 C. Chopped Celery *2 C. Diced Potato *2 C. Cubed Tomatoes *1/4 tsp. Savory *1 tsp. Salt *Pepper to taste ADD: 3 C. Water SIMMER 10- 15 Minutes ADD: Cashew Cream (1 C. Water to 1/2 C. Cashews blended smooth) If chowder is too watery, add a slurry of 1/4 C. Water and 1 T. Cornstarch OPTIONAL: 1 clove Minced Garlic

Sunflower-Nut Meat Balls Recipe (egg-free, dairy-free, vegan)

August 01, 2011

Sunflower Nut "Meatballs" immersed in a veggie stew-- great also as a part of a traditional Spaghetti and Meatball Dinner This popular sunflower nut meatballs recipe is quick to make and very attractive and delicious to serve. Sunflower seeds are an inexpensive plant protein that are a nice economic break from the cost of many other nuts and seeds. In a food processor, or by hand, FINELY CHOP *1 cup/140 g raw sunflower seeds and *1 cup/120 g pecans or walnuts IN MIXING BOWL PUT : *4 cups/200 g. wholewheat bread crumbs or rolled oats BLENDERIZE THE FOLLOWING :together: *2 cups/473 ml water or vegetable broth *1 raw onion *2 cloves garlic *2 tablespoon/20 g Caflib or roasted chicory *1 tablespoon/12 g black pepper *1 tablespoon/18 g. Marmite (a yeasty "beef" flavoring) or Celtic Sea Salt to taste *1 teaspoon/4 g. mesquite powder (optional) MIX ALL OF THE ABOVE IN MIXING BOWL FORM INTO BALLS (golf ball or smaller)...

Millet- or Quinoa- Black Bean Salad Recipe (Gluten-free, Vegan)

July 07, 2011

This lovely fresh Quinoa salad can be used to stuff a Brunch pita or eaten as a side... COOK 1 C. Millet or Quinoa in 2 C. Water. If using quinoa, rinse first in cold water to remove the bitter saponins. Many recipes suggest toasting Millet 4-5 minutes in a heavy pan, stirring throughout, to bring out the nutty flavour. Add cooking water, bring to a boil, immediately turn down and gently simmer on low with lid on for about 15 minutes. Let sit for 10 minutes on cold burner. Fluff. Cool. COMBINE in large bowl: * Millet or Quinoa *2 C. Black Beans *2 large Tomatoes , chopped *1 C. Green Onions , chopped *1 English Cucumber , diced For DRESSING, WHIZ in the blender: *1/2 C. Water *2 Lemons , juiced *2 tsp. Garlic , minced *1/2 tsp. Salt *1/4 tsp. Pepper *1 tsp. Cumin *1/2 tsp. Coriander CHILL and serve on Lettuce Leaves or fill Pita Here is another tasty Quinoa Salad recipe: Confetti Salad

Garbanzo (Chick Pea) Salad Recipes (Gluten-free, Vegan)

July 06, 2011

Garbanzo Bean Salad- good winter or summer COMBINE: *2 C. cooked Garbanzo beans *1/2 Green Pepper, chopped *1/2 C. Slivered Carrots *1/2 C. Green Onions, chopped *1/2 C. Celery, chopped *1/2 Red Bell Pepper, diced *1/4 C. Parsley, chopped fine OPTIONAL: 2 cloves Garlic, minced FOR DRESSING, WHIZ IN BLENDER: *2 T. Olive Oil *Pinch of Salt *1 tsp. Honey *2 T. Lemon or Lime Juice

Tofu Cheesecake Recipe (gluten-free, egg-free, dairy-free, vegan)

July 05, 2011

Make crumbly crust pastry: MIX TOGETHER: *1 c. Brown Rice Flour *4 T. Brown Sugar *1/3 C. Coconut Oil or Grapeseed Oil *1/2 C. Fine Chopped Pecans or Hazelnuts SPRINKLE in a little water if needed PRESS mixture into pie plate FILLING: *Dissolve 3 T. Agar Agar (powder not flakes) into warm water in small saucepan and bring to a SIMMER whisking in pan for about 3-4 minutes. WHIZ TOGETHER: *1 Medium Firm Tofu Cake (12 oz.) *1/2 C. Sugar *1/4 tsp. Salt *1/4 C. Lemon Juice *1 T. Simply Organic Lemon Flavoring *2 T. Lemon Zest *Add the above to a Pie Shell TOP WITH: *2 c, Fresh Berries SLOWLY ADD Agar Agar by pouring over berries in pie shell. Mix gently but well. CHILL until set, about 6 hours (Recipe by Wyona Hertwig; image of her tofu cheesecake by Cynthia Zirkwitz)

Black Bean Patties Recipe (vegan, egg-free, dairy-free)

July 04, 2011

Black Bean Patty PREHEAT oven to 375-400F PUT IN Large Bowl OR Food Processor: *16 oz. can Black Beans , drained SAUTE (and add to Large Bowl or Food Processor): *2 c. diced Mushrooms *1 C. chopped Onions ADD to the Large Bowl or Food Processor: *1 C. cooked Couscous (or Quinoa ) *1/4 C. Lemon Juice *1 C. Green Pepper , chopped *1 T. Mrs. Dash or 1 tsp. Cajun seasoning *1 C. dry fine Bread crumbs (or cracker crumbs) *1 T. ground Chia Seed (or Flax Seed) in 4 T. Water , let sit for 15 minutes before adding ( Chia Egg ) OPTIONAL : *2 cloves of Garlic MASH or process all thoroughly and form patties BAKE on well-greased or parchment-covered cookie sheets or 7-9 minutes per side, and flip for same amount of baking on other side or FRY in oiled skillet.

Recipe for ONION GRAVY (vegan, dairy-free)

June 19, 2011

Simmer: *2 medium, chopped Onions in 1/4 C. Water until tender Blend: *2 C. Water *1/2 tsp. Salt *1/3 C. Cashews *1/4 C. Whole Wheat Flour (or 1/4 C. Nutritional Yeast) *Add blended mixture to cooked Onions and cook over medium until thickened, stirring constantly *Cover and allow to simmer 10 minutes *Add Water to adjust consistency. *Garlic may be added if desired Very good on Baked Potatoes or over Wholewheat toast.

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