Organic Cooking Class Dinner

-Pumpkin Coconut Soup
-Geens and Black Eyed Peas
- Spicy Cornbread Muffons
-Tahni and Miso Dressing
-Village Salad
-Coconut Cashew Ginger Cream


**Pumpkin Coconut Soup: Servering= 20
-2 8lb pumpkins, cut and steamed
-6 meduim yellow onoins, 2 diced
-4tb oil (1tb coconut oil and 1 tb olive oil)
-3tb curry powder
-3 teaspoons red pepper flakes
-2tb pumpkin pie spice blend
-2 cans coconut milk
-1 1/4 gallons water
-1 cup pumpin seeds, roaster or raw

In bamboo steamer, steam pumpkin pieces after opening and seeding pumpkin by cutting off the top and sectioning, scrapng out the seeds and stringy fiber. (if you roast in the oven at 375 for about 45 minutes, baste each piece with olive oil. Takes about 20 minutes to bamboo steam and the moisture helps puree creamy)

Meanwhile, saute onions in coconut oil/vegatable oil with spices in soup pot. Puree in food processor.

Remove flesh from stamed pumpkin. Blend in food processor with 's' blade.

Add pumpkin and coconut milk to the soup pot with teh pureed sautted onions/spicing. Add water and bring to a simmer. Tasre and adjust salt. Add more spicing if you want to bring up the flavor any brighter

Garnish soup with roaster pumpkin seeds.


**Greens and Black Eyed Peas (serving 15)
- 1 1/8 quarts black eyed peas, dry
- 3 quarts water
- 3 meduim yellow onions, diced
- 9 cloves of garlic, minced
- 4 1/2 tb oregano, dried
- oil for sauteeing onions and garlic
- 1 1/2 small can muir glenn fire roasted diced tomatoes
- 4 1/2 pounds greens ( chard, kale, mustard greens, collards...) chiffonade and chopped
- 3 lemons zested and juiced
- Optional: Cheese for grating

saute the onions, garlic, and oregano in oil till just tender. Add beans and water. Cook uncovered on low simmer for 30 minuted. Add greens and salt. Cook covered for 15 mins. Add tomatoes. Add lemon Juice. Bring to simmer. Adjust with salt, another sprinkle of oregano and lemon zest. Garnish with grated cheese.


** Spicy Cornbread Muffins (serves 16)
- 1 cup olive oil
- 1 cup red onion, diced small
- 2 cups red bell peper, diced small
- 4 small jalapeno peppers, minced
- 2 teaspoons garlic, minced
- 2 cups soy milk, plain and unsweetned
- 1/4 cup lemon juice
- 2 cups whole wheat pastery flour
- 2 cups cornmeal, stone ground
- 2 1/2 teaspoons backing powder
- 2 teaspoons backing soda
- 2 teaspoons sea salt
- 1 1/2 cups corn kernels
- 1 teaspoon cumiin powder
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- Goat cheese and avocado stuffing???

Preheat oven to 350 degrees and prepare muffin tins or cast iron skillet. Heat 1tbs oil in frypan and saute bell pepper, red onion and chili pepper until tender

Place soy milk, olive and lemon juice into a small bowl and stir together. Prepare your dry ingredients.

Add wet ingredients to the dry and fold gently until blended. add veggies. spoon into muffin tins or spread into cast iron skillet. Bake for 20- 25 mins

you could fold cheese, garnish with corn and peppers...use your personal touchs, Check the muffins startign at 15 minutes

Let cool off after pulling from over


**Tahini Salad Dressing (serves 8)
- 1/2 cup brown rice vinegar
- 1/4 cup ginger root, peeled and chopped
- 3 cloves garlic, minced
- 1tbs tamari soy sauce
- 1 cup tahini
- 2 tbs maple syrup or agave
- 1/2 teaspoons toasted sesame oil
- 1/4 cup grapeseed oil
- 1 cup water, for consistency, add more if necessary

In blender, blend vinegar, garlic, and ginger to a smooth finish. Add th tahni and tamari and blen agian for a few seconds until just blened.

Add the myaple syrup and oils. Gently blend. Add water to desired consostency.


**Miso Vinaigrette Salad Dressing (serves 12)
- 1 cup water, warm
- 1/3 cup ginger root, chopped
- 3 large cloves garlic, chopped
- 1/4 cup agave
- 1/4 cup red onions, diced
- 1 cup meduim miso
- 1 tbs toasted seame oil
- 3/4 cup rice vinegar
- 1 cup olive oil
- 1 tbs tamari oil

In a blender, add warm water, ginger root, garlic, red onion and blend well. Add miso, agav, toasted seame oil and rice vinegar and blend well. Add olive oil and tamari and gently blend. Taste and adjust flavors of necessary


**Coconut Cashew Ginger Cream (serves 10)
- 1 quart raw cashews
- 4 whole bay thai coconuts
- 1/2 pound ginger root
- 1 cup agave
- 4 tb vanilla Extract
1 cup grated coconut

Open coconuts. Soak cashews in coconut water, Peel out coconut meat, In blender infuse the ginger in 1/2 cup coconut water. In a food processor with 's' blade, puree the cashews with the coconut meat and ginger water. Add agave and vanilla. Mix agian