Recipes from Vegetarian Vegan Cooking Classes

If you are looking for a yummy German dessert that is pretty easy to make, this Apple Pudding Cake should take the cake (hahaha).  Some of the really delicious German desserts require the 'from scratch' use of baker's yeast, and for many of us who grew up in the Time of the Instant Cake Mix, we would likely do a pass on that.  Most German desserts are heavy on cream, butter and eggs, and some are not so "vegan-izable"-- or if they are, they are not really that tasty.  But this lovely comforting apple pudding cake is easy to make and doesn't require any ingredients that upset vegans. This recipe for Apfel-Puddingkuchen is part of the collection for the "Ve Eat" German Favourite Recipes for the May 23, 2019 Alberni Supper Club meeting.   You can find out more about the Supper Club and the other recipes at the bottom of the recipe below. INGREDIENTS: 4 Apples, peeled and sliced 1 Cup Brown Sugar (I used Coconut Sugar which has a mild carame...

No Frills Healthy: Lentil Patties Lentils are legumes I love!  Not only do they appear on Dr. Michael Greger's Daily Dozen app for must-eat-daily-for-health but they have a history in my family-- at one time my "little brother" (always!) was one of the foremost brokers of lentils in the world, traveling to almost every continent to meet with buyers and sellers of lentils.  This little legume packs a lot of nutritional power, and has been around for centuries as an abundant, accessible source of great protein and fibre for the world's people.  Like other legumes (think soybeans and chickpeas and black beans for example), there are hundreds of ways to prepare it along with other delicious and healthy vegetables. The recipe for Lentil Patties below is definitely stripped of any glamorous culinary additions, such as hot spices and exotic oils.  Very plain jane, but as such, well digested.  This series of No Frills Healthy recipes is an attempt to re-introduc...

Portobello mushrooms are a transitioning vegan's dream-come-true.  The cap is often big enough to serve as a burger by itself and can be grilled up and served as such. I know that you are salivating just looking at the fried up "schnitzel" above-- this is German vegan yum yum. This particular recipe could also be air-fried although the directions are for pan-frying. I have included instructions for air frying at the end of the other instructions. This was part of the recipe selection from the  Alberni Supper Club's Thursday May 23rd, 1919 Supper Club-- called "Ve Eat"-- German Favourites.  For access other recipes like this, see below. Here is the recipe: Ingredients:  1 1/4 Cup All-Purpose Flour 1   T.          Corn Starch 1  tsp. each Salt, Garlic Powder 1/2 tsp.       Cayenne Pepper 1   T.           Hot Sauce 12 oz.        Seltzer Water...

Potato Cutlets Stuffed with Mushrooms Germany's varied landscapes result in different key crops according to geography, for example, apples, pears, cherries, and peaches are common fruit crops and vegetables like cabbage, potatoes, asparagus and beets are grown in most house gardens.  But grapes for wine production are imported crops from Southern Germany.  Tomatoes are also best grown in the South.  German cultures mostly focus on healthy eating and festival foods allow season departures for a short celebratory time.  These stuffed cutlets are sometimes called croquettes or Kartofelin Zrazy in Russian-German.  I have "veganized" the recipe with a Flax Egg--  whisking 1 T. finely ground flax seed with 3 T water= 1 vegan egg  and a recipe for a quick vegan sunflower seed sour cream HERE . INGREDIENTS: 6 large Potatoes , peeled and cut into 2 inch pieces Kosher salt , to taste (for boiling) 1 Flax Egg   1 T. All-Purpose Flour Fres...

One time I was visiting a friend and opened her fridge to see a bowl of the most beautiful red and blue salad-- strawberries and blueberries.  I have made this simple, delicious, healthy fruit salad many times over the years.  It is particularly delicious if made with fresh organic home-grown sun-ripened berries and eaten under an umbrella on the deck-- but it is actually just as healthy and delicious when eaten anywhere, and store-bought ripe organic berries are a fine choice! Please add one or two of your own favourite seasonal fruits/berries if you wish. Opt out of strawberries if you are allergic to them (that is definitely NOT the idea here) and pick another colorful berry or fruit that agrees with you. I have offered a vegan version to make this a jelled salad using powder made from the sea vegetable agar agar (do not buy flakes, only powder for this recipe). STRAWBERRY-BLUEBERRY SALAD (Vegan Jellied version) INGREDIENTS: 2 Cups  fresh Strawberries 2 ...

I call this burger "the real deal veggie burger" because it uses actual whole food REAL veggies (not just ground gluten or a tofu mix) to create these light, delicious, baked patty that you can eat between a bun or bread (as above) or use as a patty with sauce.  Some might call them "veggie fritters."  But unlike the usual fritters, there is no egg involved, and no deep-frying buckets of grease. The recipe involves 4 delicious veggies that many of us have on hand: a small onion , a medium potato , a medium carrot and 2 medium-size zucchini along with a 1/2 cup of fresh Parsley . The original recipe asks to have the zucchini, carrot and potato all "grated" but I got good results just by throwing them into my food processor and pulsing a few times until they were well chopped and combined.  Then I took the processed vegs and let them sit in a bowl with about a 1/2 tsp of salt sprinkled over them, covered with plastic wrap.  I let the vegetables res...

Veggie and Tofu Wontons INGREDIENTS: 100g mashed firm tofu ½ cup celery, chopped finely 1 Pak Choi leaf, finely sliced or 1 or 2 cabbage leaves, finely diced Small white onion, diced finely 2 tsp. carrots grated 1/4 tsp. salt 1 tsp. soy sauce 2 tsp. grated ginger 1/2 package (25) wonton wrappers, or as needed Water Wash - 2 tsp. of water + ¼ tsp. cornstarch Pinch of pepper 1 tsp. each: honey, sesame oil 2 Tbsp. oil for pan fry but leave wontons in flat triangles, or 3 to 4 cups oil for deep-frying, as needed INSTRUCTIONS FOR VEGGIE & TOFU WONTONS In  a sauté pan, heat 2 tsp. oil and sauté celery, carrots, onion, pak choy, ginger When tender, season with soy sauce, sesame oil, honey, salt and pepper. Add mashed tofu into vegetables, mix well then let cool Heat the oil for deep-frying while you are wrapping the wontons. To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. With your finger place s...