Vegan Chocolate Pudding by Jennifer Thompson

Ingredients:
-silken tofu (shelved)
-dark chocolate chips
*use 1 cup of chocolate chips per each box of tofu

Preparation:
1. Put tofu in a blender.
2. Melt chocolate chips in a microwave-safe bowl. Check consistency every 30 seconds to avoid burning.
3. Stir in melted chocolate and serve!

Vegan Ethiopian Feast from "Vegan Lunch Box" prepared by Jennifer Thompson

Vegan BBQ Pineapple Tofu Scramble by Chelsey Klimowicz

Total time:

approximately an hour

Servings:

about 15 (¾ cup per person)

Ingredients:

½ whole pineapple (chunked)

½ red bell pepper (de-ribbed, de-seeded, & chopped)

½ yellow bell pepper (de-ribbed, de-seeded, & chopped)

½ orange bell pepper (de-ribbed, de-seeded, & chopped)

½ cup yellow onion (chopped)

6 small red potatoes (chopped - small)

1 container of firm/extra firm tofu

1 tsp. salt

1 tsp. black pepper

1 tsp. granulated garlic

1½ tsp. vegetable oil

1 cup water

desired amount of barbeque sauce (any kind, just make sure it is honey-free!)

Peparation:

1.      Drain tofu and then wrap it in paper towels. Then set a small frying pan or pot on top of the wrapped tofu to press it. This will dry it out. You will need to use a lot of paper towels to get the bulk of the moisture out of the tofu. Let it sit while you continue cooking.

2.      (recommended) To speed up the cooking process microwave the potatoes in a microwave-safe bowl for 2-3 minutes.

3.      Heat up the vegetable oil in a large frying pan and then add the potatoes, onions, and bell peppers. Stir frequently. Cover the pan with a lid from time to time. Once all of the oil has saturated the potatoes, add the water and cover it again. Cook until the potatoes are tender.

4.      Stir in the salt, pepper, and garlic.

5.      Unwrap the tofu and then crumble it into a bowl using your fingers. Pour the tofu from the bowl  into the pan and stir.

6.      Add the pineapple.

7.      Pour some barbeque sauce into the pan and stir. There should be enough to generously coat all of the contents of the pan.

8.      Once the pineapple is warmed up, it is ready to serve!

Kombucha Tea Recipe

Supplies

• 1 cup sugar
• 4-6 bags tea -  for loose leaf, 1 bag of tea = 1 tsp
• Kombucha Starter Culture – SCOBY
• 1 cup starter liquid
• purified/bottled water
• tea kettle
• brewing vessel
• cloth cover
• rubber band

Steps

1. Boil 4 cups of water.
2. Add hot water & tea bags to pot or brewing vessel.
3. Steep 5-7 minutes, then remove tea bags.
4. Add sugar and stir to dissolve.
5. Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
6. Add SCOBY and starter liquid.
7. Cover with cloth cover and secure with the rubber band.
8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
9. Set in a warm location out of direct sunlight (unless vessel is opaque).
10. Do not disturb for 7 days.

• After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
• Decant & flavor (optional).
• Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.
  
  
  **For 1-Gallon, scale up or down depending on the size of your vessel**
  
  

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Ginger Soda from Fermentation Workshop

Equipment and materials

Equipment

· Sharp knife and chopping board

· Lemon zester or grater

· Lemon squeezer

· Rolling pin

· Large spoon

· Kettle for boiling water

· Thermometer

· Large bowl or jug

· Clean tea towel to cover bowl

· Sieve and funnel for straining

liquid into bottles

· Plastic (PET) bottle and cap.

Do not use glass bottles!

Materials

· 1 liters water

· 150 g root ginger (~130g when

peeled)

· Medium-sized lemon (preferably

unwaxed)

· 140 g sugar (brown or white)

· 4 g cream of tartar (tartaric acid)

· 4 g dried ale or bread yeast, or 8 g

fresh

· Sterilising solution suitable for

food use

· Strong plastic bag in which to

bruise ginger

· Optional: Other spices such as

chilli, nutmeg, liquorice, vanilla,

cardamom, cloves, juniper, fennel,

coriander, star anise

Method

1. Peel the ginger and cut it into slices

3–5 mm thick. Bruise the slices well

by placing them in a strong, clean

plastic bag and crushing them with

a rolling pin.

2. Place the ginger in a large bowl or

jug. Scrape the lemon zest over it,

then add the juice from the lemon.

3. Place the remaining ingredients

except for the yeast in the bowl,

then carefully pour on boiling

water. Stir.

4. Cover the bowl with a clean cloth

and leave the liquid to cool to

25–30 °C (this can take 60–90 min).

5. While the liquid is cooling, sterilise

the PET bottles using the sterilising

solution. Ensure that the bottles are

thoroughly rinsed with clean water

after sterilising.*

6. Add the yeast to the warm liquid

in the bowl and stir until it has

dispersed.

7. Cover the bowl with a clean cloth

and leave it in a warm place for 24 h.

8. Skim off the yeast, leaving the sediment

in the bowl. Strain into the

sterilised plastic bottles, leaving a

3–5 cm air gap at the top.

9. IMPORTANT! Allow the beer to

ferment at room temperature

(~21 °C) for no more than 48 h,

then place the bottles in a fridge.

Drink within six days.

* There is no need to use boiled

water to rinse the bottles after sterilisation.

The sterilising step is to

get rid of major contaminants left

in reused bottles. The tap water

used for rinsing should not introduce

contaminants, and should it

do so, they will be quickly outcompeted

by the relatively large

inoculum of yeast. The low pH of

the liquid (from the lemons) will

also prevent bacteria (although not

yeast) from growing.

Safety and other concerns

Glass bottles must NEVER be used,

as the gas produced will cause them

to explode. This drink should always

be made in plastic bottles, and it

should always be refrigerated and

consumed within six days. The short

fermentation period and refrigeration

ensure that the alcohol content of the

drink remains low.

Please remember that some religious

groups object even to the consumption

of products that contain little

or no alcohol but have been produced

by brewing. The students may,

however, be happy to take part in the

practical without drinking the resulting

ginger beer. Teachers should be

sensitive to such concerns.

Preparation and timing

It takes approximately 90 minutes

to prepare the drink, including a cooling

period of 60 minutes. The initial

fermentation takes 24 hours, followed

by up to 48 hours fermentation in bottles.

The bottles can be sterilised in

advance if desired.

Foccacia and Farmer Cheese

Recipes from Healthy Snacks Workshop

Kale Salad-
a bunch of kale
1 teaspoon salt
1/3 cup currents
1/3 cup toasted sunflower seeds
1/2 cup chopped apples
1/4 cup chopped red onion (fine)
1/2 cup feta cheese
1/4 cup olive oil
2 tbsps apple cider vinegar

Massage kale with salt and then add the rest. apple cider vinegar can be substituted for other yummy vinegars
and also...all the measurements kind of depend on how you want it.
ENJOY!

Sauteed Green Beans by Celine Cohen

Green beans consist of LARGE amounts of butter fried up with onions, and some vinegar tossed in at the end.

DELICIOUS.

My mother found a healthier substitute for this recipe, using olive oil instead of butter. The vinegar doesn’t go as well so we never add that. They aren’t as good in my opinion.

Celine's mom's mushroom and toast recipe.

Once again, fairly simple (just fry up sliced mushrooms with onions and olive oil) but scrumptious with a whole wheat toast and some parmesan cheese on top.

Casey’s Apple Pie by Coleman Pritchard

Crust:

Mix flower, butter and sugar and slowly add cold water until the dough clumps together

2 cups flower

2 sticks of butter

1 cup of sugar

2 table spoons of cold ice water

Filling:

Mix it together!

8 granny smith apples (sliced)

1 cup sugar

1 cup raisins

teaspoon of cinnamon

teaspoon of nutmeg

A whole lot of love!

Bake for 40-80 minutes on 350 (until filling is bubbling up under crust)

Pecan Pie by Ashley McConnell

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans

Preheat oven to 400 degrees F (175 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Flaky Pie Crust

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Whisk the flour and salt together in a medium size bowl. Cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Grandma’s Attempt at Vegan: Chili-Mac by Ashley McConnell

1 box elbow noodles

1 can red kidney beans

2 small cans tomato sauce

Garlic

Onion (1/2-1 whole)

1 tbsp oil

Chili powder

Brown chili powder in a pan until it is basically almost burned. Brown onions, garlic, salt and pepper in another pan. Then mix everything together with the tomato sauce. Add the beans. Let is simmer while the noodles cook. Cook noodles. Mix it all together. Yummy yummy.

Grandma’s Goo-lash by Ashley McConnell

1 box of elbow noodles

1 can Van de Kamps pork and beans

1 pound ground beef

2 small cans of tomato sauce

Onion (1/2-1 whole)

Garlic

Salt

Pepper

Brown the meat with the garlic, onion, salt and pepper. Dump grease. Add the Pork & Beans. Add the tomato sauce. Simmer sauce while noodles cook. Cook noodles. Mix together. Yummy yummy.

Hominy Casserole by Joseph Sloggy

2 16 oz cans hominy
1 16 oz can diced tomatoes
1 white onion
1 tsp. oregano
1 tbl. flour
1 cup water
1 cup shredded monterey jack cheese

Preheat oven to 350 degrees. Saute onions until translucent. Add
oregano, salt and pepper. Add hominy, and tomatoes. Cook for 5 mins.
Add water and flour. Stir. Transfer to casserole pans. Cover with
cheese. Bake for 35 mins.

Chinese Chicken Salad by Emily Milstein

Ingredients:

1 ••• pounds cooked chicken meat, shredded (not too small)

••• head of green cabbage

••• head of red cabbage

3 to 4 green onions, chopped

1 ••• packs uncooked ramen noodles, broken into small pieces*

4 Tbsp slivered roasted almonds (spread in single layer on cookie sheet, bake at 300° for 8 minutes)

4 Tbsp sesame seeds

Dressing:

••• cup sesame oil

••• cup canola oil

6 Tbsp rice vinegar

••• tsp black pepper

2 Tbsp sugar

dash of salt

 Cut cabbage head in half, then into 4 wedges. Then cut across each wedge, making thin slices.

 Combine in a large bowl: sliced cabbage, green onions, shredded chicken, ramen noodles, almonds, and sesame seeds. Set aside.

 In a glass jar combine: sesame and canola oils, vinegar, sugar, salt, and pepper. Shake vigorously. Immediately pour over salad and toss gently.

 Refrigerate one hour before serving.

* The easiest way to smash is to place noodles in a plastic bag and roll a rolling pin over them.

Sauteed Veggies & Brown Rice by Kayla Harrington

Lightly sauteed organic broccoli (four heads), cauliflower (four heads), six leeks, five yellow onions, garlic, in olive oil with salt and black ground pepper over steamed organic brown rice. (All organic)

Marble Cake by Alexa Klingler

Cake:

1/2 cup Clover Butter
1 cup organic Sugar
1 ts Vanilla
3 Eggs
2 cups organic sifted flour
2-1/2 ts Baking powder
1/4 ts Baking Soda
1/4 ts Salt
2/3 cup Milk
About 3 Squares (1-oz) unsweetened melted chocolate, but I used almost 5 squares :)

Cream butter and sugar till light. Add vanilla and eggs, one at a time,
beating well after each addition. Sift together, baking powder, and salt.
Add to creamed mixture alternately with milk, beating after each addition.
Combine remaining ingredients and stir into 1/3 of the batter. Alternate
batters by spoonfuls in greased and lightly floured loaf pan (or 2 8"
round cake pans) and zigzag spatula through batter. Bake at 350F for 55 to
60 minutes (35 to 40 minutes for round pans).


Vanilla Frosting:
1/4 cup butter
1/4 ts salt
2 ts vanilla
3 cups sugar
1/4 cup milk.

Combine all ingredients and mix it until desired consistency (extra thick and rich)!

Spanish Brown Rice by Alec Dixon

(1) can diced tomatoes
(2-3) cups of Water or chicken broth
(1) TBS. olive oil
(1) bell pepper
(1) large onion
(6) cloves garlic
(1-1/2) cups of brown rice
(1/8) tsp. cayanne pepper

Flavored Rice by Sandra Kim

All you need is rice, soy sauce, sesame oil, dried sesame seeds and an egg. Usually we would use one day old rice that we had either left in the pot or rice cooker, fry an egg and place that on top of whatever amount of rice you wanted. Then you pour in the soy sauce and sesame oil and sprinkle in the dried sesame seeds. You mix it up and there you go. Quite simple, no?

Harvest Loaf Pumpkin Bread by Skyla Baxmeyer

1 3/4 cup sifted flour

1 cup sugar

1 tbsp baking soda

1 tbsp cinnamon

1/2 tbsp salt

1/2 tbsp nutmeg

1/4 tbsp ginger

1/ tbsp ground clove

1/2 cup butter

3/4 cup pumpkin

2 eggs

3/4 cup chocolate chips

3/4 cup walnuts

Preheat oven to 350. Sift all dry ingredients together in separate bowl. Cream butter and combine with sugar and eggs in another bowl. Combine dry and wet ingredients and mix. Pour into greased 9 in. loaf pan and bake for 65 - 75 minutes at 350 degrees.

Enjoy!

Mike Hayes’ Apple Pie Recipe

Note: This pie can be made gluten free by using a gluten free crust, since the filling and sauce recipes are both gluten free.

Ingredients:

2 homemade or store bought pie crusts

About 8 apples tart apples preferred.

1/2c butter

3Tbs gluten free all purpose flour

1/2c brown sugar

1/2c sugar

1/4c water

To make the pie:

Slice the apples into wedges about 1/2inch thick. Remove the core and any seeds. Align apples in the piecrust so they fit together and so they raise slightly above the edge of the pie pan in the center. If you are using the sugar topping as a filling add it now. Roll out the second sheet of pie dough and cut it into strips about 1/2inch wide. Lay them down across the pie to form a lattice. Press the pieces into the edge of the piecrust. After the lattice is completed drizzle the topping over the lattice. Be sure to pour it slowly so it does not pour over the sides.

To make the sugar filling/topping:

Melt the butter in a saucepan. Add the flour and mix. Add both sugars and the water. Mix and bring to a boil. Reduce heat and simmer for 5 mins.

This sauce can be added to the filling of the pie or drizzled on top over the lattice.

Eggplant Rollatini by Emilie Winfield

Ingredients:
Eggplants (however many you want- we'll use 2 for this recipe)
Olive oil or butter for pan frying the eggplant
Couscous (about 1/2 to 3/4 cup)
Marinara Sauce (about a cup)
Basil, chopped
Mozzarella cheese

Directions:
1. Cut the eggplant longways into strips that are about a quarter inch thick. Pan fry them in the butter or olive oil until they are golden brown and a little soft.
2. Cook the couscous
3. Put a couple tablespoons of couscous onto the end of each slice of eggplant and roll it up longways
4. Put the rolls onto a baking pan and put the basil, marinara sauce, and mozzarella sauce on top
5. Bake in a 375 degree oven for about 10-15 minutes

Enjoy!

Butternut Squash Fries by Kim Picard

Ingredients:

butternut squash

salt

Directions:

- Boil the butternut squash for about 5 minutes to soften the peel.

- Peel and de-seed the squash.

- Slice it into sticks like french fries.

- Arrange the fries on a baking sheet and lightly season with salt.

- Bake for 30 minutes at 425 degrees, flipping them over halfway.

- You can also spice them up with cinnamon, nutmeg, ginger, or pumpkin pie spice if you're feeling fancy!

Foccacia Bread by Kim Picard

Ingredients:

1 cup milk

1 tsp sugar

1 tbsp yeast

1 tsp salt

1 tbsp vegetable oil

1 tsp crushed garlic

1 tsp oregano

1 tsp thyme

1 tsp basil

1 pinch black pepper

3 cups flour

2 tbsp olive oil

1 tbsp parmesan cheese

1 cup mozzarella cheese

Directions:

- Proofing the yeast: Warm the milk to about 110 degrees F. Stir in the sugar and yeast. Let it sit until you see a creamy foam on the surface.

- Add the salt, vegetable oil, garlic, oregano, thyme, basil, and pepper.

- Add flour and kneed the dough for 5 minutes.

- Place the dough in a large bowl, coat it with olive oil, cover with a damp cloth, and let it rise in a warm place for 20 minutes.

- Shape the dough into a 1/2 inch thick rectangle on a greased baking sheet. Let it rise for 20 more minutes.

- Brush the top with olive oil. Sprinkle on a pinch of salt, parmesan cheese, and mozzarella cheese.

- Bake for 15 minutes at 450 degrees.

- Makes 8 servings.

Garlic Mashed Potatoes by Anthony Garza

Ingredients:

Potatoes
Garlic
Salt
Butter
Milk

1. Boil [per] 10 potatoes, unpeeled (because the peel is the only part worth eating, in regards to nutrition)
2. Drain; mash potatoes.
3. Add three quarters of butter and continue mashing
4. Stir in some Raw Strauss Milk, splash and stir until creamy
5. Add garlic and salt until a favorable flavor has been established.
6. Feed it to people