Exploring Vegan Cooking Class

Tonight I had the pleasure of cooking, eating and chatting with 8 wonderful women. We tried the following recipes,and the peanut stew from last spring as well, and shared thoughts and ideas about ingredients and health. A very enjoyable night.

Hot Cocoa

Yield: about 4 cups

Whisk together in a sauce pan:

¼ cup cocoa powder

1 can full fat coconut milk

Add:

6 Tbsp brown sugar

2 cups almond milk (or your favourite non-dairy milk)

1 tsp cinnamon

2 tsp vanilla extract

Heat through.

Black Bean and Corn Salsa

Stir together:

1 jar of your favourite salsa

1 can of black beans, rinsed and drained

1 cup of organic frozen corn

Lots of fresh, chopped cilantro

Popcorn sans Beurre!

Kettle Corn:  add 1 Tbsp of sugar to the oil before popping, then sprinkle with salt when done.

Healthy and Delicious Popcorn: sprinkle freshly popped corn with Braggs and nutritional yeast.

RIO GRANDE RICE AND BEANS

Sautee in 3 Tbsp olive oil until peppers get hot (4-6 minutes):

1 red pepper, sliced in strips

1 yellow pepper, sliced in strips

1 green pepper, sliced in strips

½ onion, sliced

¾ tsp salt

3 cloves of garlic, chopped

Add:

3 cups cooked brown or basmati rice

1 can black beans, rinsed and drained

1 Tbsp chili powder

Continue cooking and stirring until heated through.

Ps… if you chop the veggies smaller and add a can of tomatoes instead of the black beans, you have Spanish Rice.

BAKED TOFU

1 block extra firm tofu, drained and cut into 1 inch cubes

Mix together marinade ingredients in a small bowl:

2 Tbsp olive oil

2 Tbsp maple syrup

½  Tbsp chili powder

½  Tbsp black pepper

1 tsp. paprika

Microwave for 35 seconds.

Coat each piece of tofu in marinade and place on greased cookie sheet.

Sprinkle with:

1 Tbsp sesame seeds

Cook at 375 for 30 minutes, turning once.

MAPLE GLAZED CARROTS

Slice lots of carrots into matchsticks (not too thin)

Sautee 2 cloves of minced garlic in 1 Tbsp of olive oil

Add carrots and sautee for a couple of minutes

Add 1 Tbsp maple syrup. Stir.

HOT POTATO SALAD (a main-dish salad)

12 tiny new potatoes, boiled or steamed

2 Tbsp of olive oil

sea salt

paprika

toss together and broil for 5 minutes or so.

1 large bunch broccoli

steamed until bright, then thinly chopped in long florets.

Place in large bowl:

1 head romaine lettuce, in bite sized pieces

4 cups spinach

2 cups sprouts of choice

2 cups red cabbage, finely sliced or shredded

Top with cooked broccoli, then toss with dressing below.

Dressing:

2 cloves garlic, minced

4 Tbsp fresh lemon juice

1 tsp sea salt

½ cup olive oil

1 tsp dried oregano

1 tsp dried thyme

2 Tbsp vegan mayo

Fresh ground pepper

Remove the potatoes from the broiler and add to the salad.

Sprinkle with roasted slivered almonds.