Recipes from Vegetarian Vegan Cooking Classes

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

Barley Pecan Burger -- doesn't look the greatest, but it's the best-tasting burger, bar none! Cook 1 C. Pot Barley in 4 C. Water until plump Let cool.   Blend together: • ½ C. Cooked Barley * with 2 Cloves Garlic  • 1 Raw Onion,  *2 T. Caflib (Roasted Chicory,  coffee substitute) • 1 T. Marmite or Savorx (Vegan Beef Seasoning) In a Large Bowl, blend together:   • 6 C. Dry Crumbs,  *2 C. coarse-grind Pecans or Walnuts • the other half of the Cooked Pot Barley • FORM into Burgers the size of your palm and place on a well-greased Cookie Sheet • BAKE at 450 F for 15 to 20 minutes on Upper Oven Rack • OPTIONAL Seasoning: Mrs.Dash Original and or Cajun *For a gluten-free substitution, my friend Ruby suggests that you could use 1  cup cooked Buckwheat groats in place of the Barley. The burger will have ''a nice nutty flavor''. Recipe by Wyona Hertwig. These barley-pecan burgers were one of the samples at her cooking schools and a cont...

In a Blender, Whiz together the following: 3 Tomatoes,  ½ C. Brown Sugar 1 Onion,  ½ C. GF Soy Sauce or GF Tamari  1 tsp. Mesquite Powder 1 tsp. Mrs. Dash Original 2 T. Tapioca Starch 2 tsp. ground Chia seed May be used as a Raw Condiment on Burgers or Cooked and Stored. Check out the Tofu and Veggie Recipe that uses BBQ Sauce Recipe and Demo by Wyona Hertwig

Rice & Nut Burgers with Baby Bela mushrooms on top COOK the following until plump (about 40 min.): 2 C. Short-Grain Brown Rice in 4C. Water In food processor/blender: COARSE-CHOP: 2 C. Raw Nuts ADD the Rice & Nuts above in a Mixing Bowl with: 1 C. Brown Rice Flour ½ C. Tapioca Flour ½ C. Corn Flour Next, in a Blender WHIZ: ½ C. Water 1 Raw Potato 2 Onions 2 Cloves Garlic ½ C. GF Soy Sauce/Tamari 2 T. Caflib (Roasted Chicory) ½ C. Tomato Juice ADD contents of the Blender to the Rice-Nut Mixture and form into Patties. Place on a well-greased cookie sheet. BAKE at 450 F for about 30 Minutes. Serve with a Brown (vegan) Gravy/Sauce or Tomato Sauce Recipe & Demo by Wyona Hertwig

Luscious Cauliflower-Cashew Casserole • Parboil OR Steam 1 Minute 6 C. Cauliflower florets (or broccoli florets) • Add 2 coarsely grated Carrots • Add 2 stalks Celery, finely chopped (or mushrooms, as in the photo) In Blender, whiz the following until smooth: 2 C. Water,  1 Onion,  ½ C. Sunflower Seed Oil 2 T. Chicken Style Seasoning (no MSG) 1 T. Mrs. Dash Original 2 T. Corn Starch 2 C. Raw Cashews   In a well-greased baking dish arrange vegetables. • Pour Cashew Cream over vegetables • SPRINKLE on Dry Roasted Cashews • BAKE at 375 F. for about 20 minutes • SERVE with a Green Salad Recipe & Demo by: Wyona Hertwig

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 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  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 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!

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!

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 "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)...

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 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

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 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.

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.

I guess you could call this SCREAMINGLY GOLDEN SAUCE (I added "a bit" of Turmeric) Cook together in a small pan: *1 small Potato *1/2 small Carrot *1 1/3 C. Water When done, blend (including cooking water) with: *2 T. Cashews *3/4 tsp. Salt *2 T. fresh Lemon Juice *Dash of Celery Salt **1 T. Nutritional Yeast (add in OR substitute for the Cashews) Serve over broccoli, cauliflower, etc. Nice replacement for cheese sauces. (Above Golden Sauce recipe contributed by Wyona Hertwig with ** Note: My sauce didn't turn out as golden as I thought it should be so I added a little of the herb Turmeric -- we try to eat it some way everyday-- and I didn't have cashews, so used an equal amount of raw sunflower seeds instead-- I call this "Guiltless Cheese Sauce - Cynthia ) Other Cheesy Sauce or Spread Recipes in this Blog include: Alpine Cheese Spread American Cheese Melty Cheese Another Melty Cheez

Whiz in blender: *1/2 C. Sunflower Seeds *3/4 C. Water *1/2 tsp. Salt *2-3 T. Lemon Juice *1/4 tsp. Garlic Powder *1/2 tsp. Onion Powder Adjust Water and Seasonings to taste and consistency desired. NOTE: A Tomato or Avocado whizzed with any leftover Sunny Sour Cream makes an excellent salad dressing or spread for sandwiches ~Recipe shared by Wyona Hertwig OTHER VEGAN SOUR CREAM RECIPES ON VEGGIE SCHOOL: Almond Sour Cream Cashew Sour Cream Soya Tasty (Tofu) Sour Cream

Tumble the following in a dry skillet until browned slightly: *1/3 C. Whole Wheat Flour *1/2 tsp. Onion Powder *1 tsp. Chicken-like Seasoning (or other favorite) Stir in Water to thin to desired thickness and simmer a few minutes.