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

Natalie Loflin's Bread Pudding:

3 to 4 packed cups cubed bread (ok if stale or frozen)
3 eggs
3 cups milk (lowfat ok)
1/3 cup sugar
1/2 tsp salt
2 tsp vanilla extract

1) Preheat oven to 350 F
2) Spread the bread in the pan
3) Beat together remaining ingredients. Pour the custard over the bread.
4) Bake about 35 minutes, or until firm but not dry. Serve warm or at
room temperature.

ENJOY!

Couscous Pilaf by Zak Greenwald

1 cup Couscous
1 cup water
1 whole white onion
2 cloves of garlic
1/2 a tomato
olive oil
Bragg's is desired

Boil 1 cup of water and pour over 1 cup of couscous in a separate shallow container. Let sit 3-5 min and then stir in air with a fork to make it fluffy.

Rough chop the onion and garlic and brown in pan with olive oil (add some Bragg's if you want a saltier taste). Throw in a chopped tomato at the end to give it a little heat but not so much as to make it mushy.
Add this to the couscous and mix in well.

Lentil Pate (aka Mock Chopped Liver) by Eliza Lubetkin

¾ cup lentils
1 onion
¾ cup walnuts finely chopped
1 hard boiled egg
salt and pepper to taste
olive oil

Cover lentils with water and cook until done (30-40 min). Brown the
onion (chopped) in olive oil. Put lentils, walnuts, and onion in
food processor or blender and blend. Add salt and pepper, and hard
boiled egg and continue to process until fairly smooth. Serve
chilled.


German Rye Bread Recipe (makes four small loaves)

4 cups warm water (110 to 115 degrees
6 tablespoons sugar
1 (.25 oz) package active dry yeast
2 tablespoons caraway seeds (optional)
2 teaspoons salt
2 cups rye flour
3 ½ cups whole wheat flour
3 1/3 cups bread flour
1 teaspoon cornmeal

In a large bowl, mix the water, sugar, and yeast. Let stand 10 min.

Add caraway seeds, salt, and all flours. Combine thoroughly. Allow
dough to rise for 1 hour in a warm place

Meanwhile, grease two baking sheets with nonstick cooking spray and
sprinkle with cornmeal.

After 1 hour of rising, divide dough into four sections and shape into
rustic loaves on the baking sheets. Allow loaves to rise 30 min.

With a sharp knife, make several slashes across the top of each loaf
of bread. Bake at 400 degrees for 30-34 min.

Remove loaves when the tops are golden brown. Brush the tops of your
German rye loaves with melted butter for a softer bread crust. Cool
on wire racks

Black Beans by Joel Gonzalez

Ingredients:

Black Beans

with salt, pepper,

diced green bell peppers, onions, lime

and mushrooms as a meat substitute.

Mixed with white rice.

Vegan Dessert Workshop Recipes

Thanks to everyone who came out to cook vegan desserts! Here are the recipes that we made. Some of them have been edited for smaller portion size.

Ginger Cookies
Adapted from Epicurious

2 1/2 cups Flour
1/3 cup Crystallized Ginger
2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Earth Balance (1 1/2 stick)
1 cup Brown Sugar
1 Tbs Ground Flax Seed
1/4 cup Water
1/4 cup Molasses
1 1/2 tsp Grated Fresh Ginger
1 1/2 Ground Ginger
1 tsp Cinnamon
1/2 tsp Ground Cloves
1/3 cup Sugar

Position a rack in the middle of the oven. Line a cookie sheet with parchment paper. Preheat the oven to 350⁰.

Mince the crystallized ginger in a food processor or blender. Whisk ground flax seed with water.

In a mixing bowl, whisk flour, baking soda, salt, and crystallized ginger.

In the bowl of an electric mixer, beat earth balance on medium high speed until creamy, about two minutes. Add the brown sugar, and beat for three more minutes. Add flax mixture. Take the bowl out of the mixer, and, using a rubber spatula, fold in molasses, fresh ginger, ground ginger, cinnamon, and cloves. Fold in the flour mixture in two parts.

Add ⅓ cup sugar to a bowl. Roll about one tablespoon of dough into a ball, then roll the ball in the sugar, and place on cookie sheet. Repeat until the cookie sheet is full, keeping the balls about two inches apart.

Bake for about 15 minutes. The surface of the cookies will crack and they should be firm around the edges.


Sugar Cookies
Adapted from Eleanor's Sugar Cookies

1 cup Sugar
1 cup Earth Balance (2 sticks)
3 Tbs Almond Milk
1 tsp Vanilla
3 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt

In a mixing bowl, sift flour, baking powder, and salt.

Cream the earth balance and sugar in the bowl of a stand mixer on medium high speed for three minutes. Add the almond milk and vanilla, and continue beating for another minute.

Using a rubber spatula, fold the flour mixture into the butter mixture in two parts. Form the dough into two discs, and wrap in wax paper. Let chill in the freezer for 15 minutes.
Move a rack to the center of the oven. Preheat the oven to 350⁰. Line a cookie sheet with parchment paper.

Put one of the disks between two pieces of wax paper. Roll out dough, cut into shapes, and put shapes on the cookie sheet. Repeat with other disk. Form the leftover dough from the two disks into one ball. Roll out one more batch of cookies. The cook has an obligation to eat the remaining cookie dough.

Bake for 8 - 12 minutes.


Royal Icing
Adapted from Veglicious

1/2 cup Powdered Sugar
1 1/2 tsp Arrowroot
1 tsp Lemon Juice
2 - 3 tsp Almond Milk

In a bowl, sift the powdered sugar and arrowroot together. Add the lemon juice. Mix in the almond milk, one teaspoon at a time, until a thick past is formed. Divide the icing into separate bowls, and add food coloring.


Chocolate Pudding
Adapted from 101 Cookbooks

1 can Coconut Milk
1/2 cups Brown Rice Syrup
1/4 tsp Salt
1/4 cup Arrowroot
3 Tbs Coco Powder
3.5 oz Chocolate Bar, Chopped
1 tsp Vanilla

In a medium sized pot bring 1 1/4 cups coconut milk, brown rice syrup, and salt to a simmer over medium low heat.

In a mixing bowl, whisk together the rest of the coconut milk, arrowroot, and cocoa powder.

When the coconut brown rice syrup mixture has started to simmer, set aside about ¼ cup of it, and turn the heat down to its lowest setting. A little at a time, whisk the ¼ cup set aside into the arrowroot mixture. Drizzle the arrowroot mixture into the simmering pot, whisking constantly. Keep whisking until the mixture comes back up to a simmer. About a minute. The pudding will thicken.

Take the pot off the heat, and continue whisking for about a minute. Add the chocolate and vanilla, and continue whisking for another minute, or until the pudding is smooth.

If you want to eat the pudding while it’s warm, let it sit for five minutes. Otherwise, refrigerate for several hours.


Chocolate Cake
Adapted from Madhuram's Eggless Cooking

3 cups Flour
1 1/2 cups Sugar
2 tsp Baking Soda
1 tsp Salt
1/2 cups Coco Powder
1 Tbs Vanilla
2/3 cups Oil
2 Tbs Vinegar
2 cups Almond Milk

Preheat the oven to 350º.

Oil two cake pans. Insert round parchment paper into each cake pan.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and coco powder.

Create a large well in the center of the dry ingredients. Add almond milk, vanilla, vinegar, and oil. With a rubber spatula, slowly mix all the ingredients together until just combined. Their should still be lumps.

Pour into the cake pans and bake for 25 - 30 minutes.


Ganache

2 1/2 cups Coconut Milk
1 1/2 lbs. Chocolate

Bring coconut milk to a boil. Turn off heat. Add chocolate, and let rest until melted, about three minutes. Use a rubber spatula to stir until the chocolate pieces are melted.

Measure out ½ of a cup and set aside. Put the rest in the fridge to chill for 1 ½ - 2 hours.


Frosting the Cake

2 Cake Layers
Ganache
1 Chocolate Bar

Let the cake layers cool completely. Grate a chocolate bar with a vegetable peeler.

Run a sharp knife around the edge of each cake pan. Put a large plate onto one of the cake pans, and turn upside down. Remove the pan, so the cake layer stays on the plate. Slowly remove parchment paper and discard. Flip the cake layer so that it is facing right side up. Repeat with the other cake layer.

If the cake layers have domes, cut them off with a serrated knife. Flip them back over, so they are upside down. Use a pastry brush to gently brush any crumbs off.

Melt ½ cup ganache. Using a rubber spatula, add the ganache to the sides and top of the cake layers. Cover each layer with a bowl or a pot so the freezer gnomes don’t defile your cake. Put the layers in the freezer for ten minutes.

Take the layers out of the freezer, and pick one to be the bottom. To the top of this layer add about 1 ½ cups ganache. With a rubber spatula, spread evenly to the edges. Stack the other cake layer onto the ganache. Add another 1 ½ cups ganache to the top of this cake layer, and spread evenly to the edges.

Using a small amount of ganache at a time, brush the ganache onto the side of the cake with the rubber spatula, always brushing forward and upward. Also, keep turning the plate to get all the way around the cake.

Finally, toss the chocolate shavings on to the side of the cake, turning the cake all the way around. Keep picking up the shavings that fall off, and throwing them back on, until all the shavings are gone.

Spanish Rice and Black Beans by Vanessa Lang

Spanish Rice

Bowl of tomatoes pureed with cilantro and jalapeno

cooked with 3 cups of white rice.

Garlic, Onion

Black Beans

Soak Black beans for one or two nights

and then cook with cilantro, onion, jalapeno.

Borscht by Rochelle Szmaciarz

Borscht is a beet based broth soup, and one can add boiled potatoes if they wish. The recipie calls for the use of beef bones, but I chose to make it vegatarian. Here is the recipe:

· Water (amount varies depending on how much you want and how strong you want the broth to be)

· ~5 cubed beets

· 4 chopped large carrots

· 4 chopped celery stalks

· ~1 cup fresh dill

· ~3 table spoons honey

· ~ 4 cloves of crushed garlic

· ~ 3 Bay Leaves

·~ ¼ cup (or to prefred taste) apple cider vinegar (or to prefred taste)

· Salt and pepper to taste

Add all ingredients into a large pot, except for the honey, apple cider vinegar, salt and pepper.

Fill up the pot with water. Boil on low for about an 1.5 - 2 hours.

Strain all ingredients out of broth.

Add in honey, apple cider vinegar, salt and pepper to your preferred taste.

Add the juice of a lemon as well. It gives it a

nice little zing.

Can be served with boiled potatoes, a dollop of sour creme and a few sprigs of fresh dill on top.

Mashed Potatoes

By Danielle Lim

sour cream

potatoes

butter

garlic powder

salt to taste

Wash potatoes, cut into smaller pieces if really big, and boil in big pot of water until easily pierced with a fork.

Drain potatoes and then mash.

Add other ingredients and mix well.

Serve hot!

Ensalada de Nopales by Lizeth Gomez

-Tomatoes

-Onions

-Jalapeños

-Cooked nopales

-Cilantro

-Avocado

-Queso Fresco

-Salt

-Pepper

-Olive oil

-Chop the veggies into small squares/slices and mix in a big bowl. Crumble the cheese into the mix and add olive oil. Finally add salt and pepper to taste.

I don't really use measurements so you should taste the mix and add the cheese, oil, salt and pepper according to your taste.

For a vegan alternative do not add cheese and substitute the olive oil for lemon.

Spicy Salsa by Lizeth Gomez

Having a mexican background i am used to eating spicy foods and/or adding spicy salsa to practically everything i eat. Everyone in my family has a bottle of hot sauce in their pantry or a jar of fresh salsa in the fridge; this is my family's recipe for the contents of that jar:

-Chiles de árbol

-Garlic

-Olive oil

-Salt

-In a large pan you toast the dried chiles in enough oil to cover them: think of it as almost deep frying them. Once they cool blend the chiles and the garlic together, making sure they have enough oil. I add garlic to taste and i love the taste of garlic so i add about 1 garlic clove for every 5/10 chiles. If the mixture gets too thick add more oil. Finally add salt to taste.

Garlic Spinach by Sheila Coll

11 bunches spinach

tons of garlic to taste ( about a bulb and a half)

salt to taste

a little bit of water

safflower oil

Saute the spinach in oil until it wilts and then add the salt and garlic to taste.

This recipe makes about 25-30 small servings.

Vegetarian [Vegan] Chili by Cory Barton

~ 2c pinto beans

~ 2 bell peppers (preferably different colors)

~ 2 medium yellow onions

~ 6-8 cloves garlic

~ large can stewed tomatoes (or you can cook them down yourself)

~ olive oil

~ chipotle peppers, canned in adobo sauce

~ 2 serrano peppers

~ salt, pepper, coriander, smoked paprika, cumin, oregano, bay leaf, chili powder

~ green onions

~ cilantro

~ sour cream (optional; omit to make vegan, or use soy-alternative)

Sort, wash and soak beans overnight. Drain.

Chop the onions and bell peppers into 1/2" cubes. Heat a large pot over medium heat, and add 1-2 tbs oil. Saute the onions and bell peppers until the peppers soften and onions become translucent. Chop the garlic and serranos and add to the pan, careful not to let the garlic burn.

Add 2 bay leaves, 1/2 tsp each coriander, cumin, paprika, oregano, and 1/4 tsp pepper and chili powder. DO NOT add the salt now, or else the beans will not cook properly. Cook the onion spice mixture until lightly fragrant, then add in the stewed tomatoes and 2 minced chipotles (and a bit of the adobo sauce). Add the drained beans and enough water to cover the beans by 1-2".

Raise heat to high until the pot comes to a full boil, then drop the heat down to a simmer. Cap the beans with a lid. Let simmer for 1-2 hours, or until beans are entirely softened and thickening the water. If there is too much water, remove the lid and raise the temperature slightly. If drying out too much, add more water, increase temperature back to closer to a boil, then return to a simmer.

Once fully cooked, add salt to taste (and adjust other seasonings if necessary). The beans are perfect served over brown rice with fresh tortillas, and ideal topped with fresh chopped green onion, cilantro, and a spoonful of sour cream to mellow out the heat and add a nice creaminess.

My grandmother's Greek Salad by Rebecca Linn

Ingredients:

-green salad mix: iceberg lettuce, kale, etc (all sliced or shredded into bite sized pieces

-Kalamata olives (careful; not too many otherwise the salad will become to salty because there's also feta cheese

-red onion, sliced or yellow onion

-tomatoes (quartered)

-avocado (if desired and in sliced form)

Toss salad together

Dressing:

-lemon juice (1/3 cup)

-extra virgin olive oil (2/3 cup)

-pinch of oregano, salt and pepper

Shake dressing and then pour over salad, toss and serve

Zucchini Bread by Khara Schmitt

Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs (Vegan option: replace eggs with 1/4 cup applesauce per egg)
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional) I used Carob Chips

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Honey Whole Wheat Bread by Khara Schmitt

• 3-1/2 to 4-1/2 cups all purpose flour
• 2 cups whole wheat flour
• 2 packages active dry yeast
• 2 tsp. salt
• 1/3 cup cracked wheat
• 1 cup whole milk
• 1 cup cold water
• 1/2 cup honey
• 3 Tbsp. butter, softened
• 1 egg
• 2 Tbsp. butter, melted

In a large bowl, combine 1 cup all purpose flour, the whole wheat flour, yeast, and salt and mix well. In large microwave safe glass measuring cup, place cracked wheat, milk, water, honey, and 3 Tbsp. butter. Heat on high power for 1 minute, then remove and stir. Check the temperature with an instant read thermometer; if it's between 120 and 130 degrees F, add it to the flour mixture along with the egg. (You can keep microwaving the mixture if it isn't hot enough, or if it gets too hot, let it stand, stirring occasionally, until between 120 and 130 degrees F.)

Beat dough with mixer for 3 minutes at medium speed. With a wooden spoon, gradually stir in the remaining all purpose flour until a firm dough forms. Place dough on floured surface; knead for 5-8 minutes, sprinkling with more flour as necessary to prevent sticking, until dough is smooth and satiny. Clean the mixing bowl and grease it with solid shortening; then place the dough in the bowl and turn it to grease the top. Cover with a towel and let rise for 1 hour. Generously grease two 9x5" loaf pans with solid shortening (NOT butter).

Punch down the dough and use a knife to cut it into two pieces. On a lightly floured surface, roll each piece to a 14x7" rectangle. Starting with the 7" side, tightly roll up the dough to form a loaf. Firmly pinch the ends and seam to seal, then place, seam side dish, in prepared pans. Cover and let rise until double, about 40 minutes.

While dough is rising for the second time, preheat the oven to 375 degrees F. Bake loaves for 35-45 minutes or until loaves are firm, well risen, and golden brown. Carefully remove from pans and place on wire rack. Brush the top of each loaf with 1 Tbsp. melted butter; let cool.