Cooking2021

Almond Sauce

Karen Saravia

Ingredients:
1 cup of raw almonds (washed)
2 tablespoons of sesame seeds
1 cup of water
1 garlic clove
1/2 lemon (just the juice)
1/3 cup of Extra Virgin Olive Oil

Directions:
Add all the ingredients to a blender and blend until creamy.
Use as sauce as mayonnaise, salad dressing, vegetables sauce.


Papa a la Huancaina

Karen Saravia

Ingredients:
2 large potatoes (Cooking directions to follow)
1 Romaine lettuce
1 cup of spicy yellow sauce (homemade)
10 black olives (pitted and cut in half)

Cooking Potatoes Directions:
1. Wash the potatoes, scrub if you want to eat with the skin.
2. Put whole potatoes in boiling water and cook until tender (20 o 30 minutes, depending on size of potatoes)
3. To add more flavor add 1 tbs of garlic powder, 1 tbs of onion powder, & 1 tbs of salt.
4. Drain and set aside to cool slightly.

Spicy Yellow Sauce Ingredients & Directions:
1. Add all the ingredients for Almond Sauce into blender
2. Add 1/4 tsp of turmeric
3. Add 10 Saltine Crackers (Whole Wheat preferably)
4. Add 1/4 of Red Hot Pepper (Ají Rocoto) without seeds.

Plate Preparation Directions:
1. Place a Romaine leaf on plate.
2. Add sliced potatoes pieces.
3. Add sauce and olives.


Onion muffins

Trudi LaFlair

Ingredients
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 tsps baking powder
1/2 tsp salt
2 Tbsps flaxseed meal
6 Tbsps water
1/2 cup finely diced onions
1/2 cup oil

Directions

Mix all ingredients together in a bowl. Put mixture into muffin tins and bake at 400 degrees for 25 minutes.


Cucumber Tomato Salad

Trudi LaFlair

Ingredients

1 cucumber, diced
1-2 medium size tomatoes, diced
1/2 lemon, juiced
1-2 tsps dried dill weed
Salt to taste

Directions

Combine all ingredients in a bowl, mix well. Serve immediately.

Borscht

Trudi LaFlair

Ingredients

  • 1 cup of diced celery
  • 1 cup diced onions
  • 1 cup of chopped Cabbage
  • 2 cloves of garlic, grated or pressed
  • 1 tbsp of butter (for sautéing onions and celery)
  • 8 cups water or beef style or veggie broth
  • 1 can diced tomatoes (home or commercially canned)
  • 2 or 3 medium to large sized peeled beets (half grated and half diced)
  • 1 or 2 medium carrots, grated
  • 4-6 medium potato, diced
  • ½ cup of fresh dill weed
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 Tbsp. lemon juice
  • Optional ingredients: Green beans, peas, beet greens and veggie crumbles or Beyond Burgers, ketchup
  • 2 Tbsp. Tomato paste

Directions

  • Short version: Saute onions, garlic and celery. Add broth, tomatoes, tomato paste and diced beets, cook… then grated beets and diced potatoes…, then grated potatoes, carrots, cabbage, greens and burger… add dill and salt to taste at the end.
  • Sauté the onions, celery and cabbage with the butter until soft and translucent. Then add the can of diced tomatoes and the garlic as well as all of the water or broth. Bring to a boil and then reduce to medium heat.
  • Peel the beets, carrots and potato. Then dice half the beets and grate the other half. Grate all the carrots. Dice the potato. Add all of these ingredients to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.
  • Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!). Remove soup from heat.
  • Stir in chopped fresh dill weed and salt and pepper. Serve hot with a scoop of sour cream and a slice of bread and butter (rye bread is best!)

Sue’s Soup

Leanne Drexler

Ingredients:

  • 6 cups diced vegetables (onion, celery, carrot, potato)
  • 1 cup water
  • 1 TB chicken seasoning
  • 1 tsp salt
  • 1/2 tsp garlic

Directions:

Cook veggies in 1 cup water with seasonings until tender. Add Basic Cream Sauce and gently bring to a simmer to thicken being sure to use whisk on bottom of pan so soup doesn’t burn.

Basic Cream Sauce:

  • 1 cup raw cashews
  • 2 cups water
  • 1 tsp salt
  • 2 tsp onion powder
  • 1 TB chicken seasoning 1/2 tsp garlic powder
  • 2 TB corn starch

Note: I often use 1/2 cup cashews and 1/2 cup plant milk ) Can omit cashews if allergic or needing to lower the fat content. I use unsweet plain almond milk.

Chickpea and Seeds Sandwich Spread

Dean and Ayesha Sherzai (Contributed by Leanne Drexler)

Ingredients:

  • 1/2 cup raw sunflower seeds (soak in boiling water for 30 min) 3 TB tahini
  • 1 TB liquid aminos or low sodium-soy sauce
  • 1 tsp Dijon mustard
  • 2 TB nutritional yeast
  • 3 TB lemon juice
  • 1 cup no salt added chickpeas
  • 1/4 cup red onion (half a small red onion)
  • 1/4 cup celery (1 large stalk of celery)
  • 1 TB capers, drained and chopped (optional) 2 TB chopped fresh dill or fennel fronds
  • Sea salt to taste
  • 4 medium Pita breads

Directions:

Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
Mash chickpeas with a potato masher in a mixing bowl, then mix with red onion, celery, capers (if using) and dill or fennel;
add the sunflower seed mixture and stir lightly to combine.
Cut pita in half and fill each with 2-3 TB of chickpea spread and either add “Shannon’s salad” for toppings or add greens, tomatoes etc.

Shannon’s Picnic Salad

Leanne Drexler

Note: I like to use this as a topping in pita sandwiches.

Bottom layer, can blend any or all of these: finely cut kale (dinosaur is nice), spring mix, romaine

Top layer, little piles of any of these items so it looks pretty:

  • pepita seeds
  • fresh broccoli (cut small)
  • tomatoes
  • walnuts
  • shredded carrot
  • red cabbage
  • dried apricots, diced pine nuts
  • dried cranberries lemon zest edible pea pods cucumbers
  • fresh dill or other herbs

Vegan Cashew Caesar Salad Dressing

Leanne Drexler (from Heirloom Restaurant, Vancouver)

Ingredients:

  • 1/2 cup raw cashews, soaked in boiling water for at least 30 min, or overnight
  • 1/4 cup water
  • 1 TBS lemon juice
  • 1/2 TBS Dijon mustard
  • 1/2 tsp garlic powder
  • 1 small clover of garlic (or more)
  • 1/2 TBS of Bragg’s Aminos or low-sodium soy sauce
  • 2 tsp of capers (optional)
  • 1/2 tsp of salt (omit if you are using soy sauce and capers)

Directions:

Blend until smooth. Add more lemon juice or water for desired consistency.

Fresh Spring Rolls

Leanne Drexler

Ingredients:

  • Rice wraps
  • Purple Cabbage, shredded Thai Basil
  • avocado
  • Carrots, cut into matchsticks tofu, cut into sticks
  • Bibb lettuce
  • fresh mango (I use frozen), cut in strips cucumber
  • mint
  • peppers
  • noodles
  • Peanut sauce (see recipe below)

Directions:

Prepare all vegetables and arrange on a large serving tray.

To prepare the rice wraps, heat water until almost boiling then transfer to a large bowl. Grasping one edge of the rice paper, carefully place the other edge in the water and slowly rotate the rice paper until it is softened. Press into a clean, dry dishtowel or drip dry and then place on your place. Layer toppings onto the rice paper.

Peanut Dipping Sauce

Leanne Drexler (from PlantStrong)

Ingredients:

  • 1 large clove garlic, peeled
  • 1 inch chunk ginger, peeled
  • 1/2C water
  • 1/2C peanut butter
  • 2T miso
  • 1T tamari or low-sodium soy sauce
  • 3T lemon or lime juice
  • 1T maple syrup

Directions:

Combine all ingredients in a blender or food processor and blend until smooth.

Tofu Curry

Betty Abraham

Ingredients

  • 1 package firm tofu
  • 1 red onion chopped
  • 1/4 cup cilantro
  • 3 large tomatoes
  • 2 tsp ginger garlic paste
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder or to taste
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tsp garam masala
  • 10-15 cashews
  • 4-5 medium potatoes chopped small (1/2 inch)
  • Salt as needed
  • 2 1/4 cups water
  • 1 tsp lemon juice (optional)

Directions

  1. Heat 1 tsp oil in a large skillet over medium and pan fry the hard pressed cubed tofu. Take the tofu out and keep it aside. Add chopped onions to the oil and once onions are translucent add ginger garlic paste and sauté for 1 min.
  2. Now add the chopped tomatoes and let it cook down making sure not to burn the mixture, turn heat to low.
  3. Once tomatoes are cooked down, purée the onion tomato garlic mixture in the blender with the cashews with about 1/2 cup water.
  4. Add the tomato puree back to the pan, now add the spices and let the oil separate. Keep flame on low.
  5. Add the potatoes, tofu and salt and 2 cups water. Cover and cook for about 10 minutes on medium.
  6. Taste and adjust salt and spice. Reduce heat to low. Simmer for 10 to 12 minutes or until the potatoes are cooked.

Indian Coleslaw

Betty Abraham

Ingredients

  • Thinly sliced cabbage(purple or green )
  • Thinly sliced red onion 1/2 cup
  • 1 jalapeño (remove seeds if you want to keep the heat down) chopped finely
  • Cilantro 2 tablespoons chopped finely
  • 1/2 cup frozen coconut(thaw it in the microwave before using )
  • Lemon juice
  • Salt
  • Pepper
  • 1/4 cup roasted peanuts (optional)

Directions

  1. Mix all of the above ingredients together and adjust salt and lemon juice to taste.
  2. Roast peanuts and add to the salad (optional).

Coconut Rice

Betty Abraham

Ingredients

  • 3 cups basmati rice( rice to water ratio 1:1.5) but will count coconut milk as water in this recipe
  • 1 can coconut milk —about 1.5 cups
  • 3 cups of water
  • 1 medium sized bag of frozen mixed veggies
  • 1/2 tsp Cardamon powder
  • 1/4 tsp cloves powder
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 bay leaf
  • 1 tablespoon oil
  • Salt to taste
  • Lemon juice to taste

Directions

  1. Wash rice well and then let it soak for about 20 mins
  2. Heat pan, add oil. Once oil is hot, add the bay leaf and spices (turn heat to low before adding spices)
  3. Drain the soaked rice and add to the pan. Sauté the rice and spices for a minute or so.
  4. Add the thawed veggies and sauté for another minute
  5. Add the coconut milk and water to the rice and stir it gently
  6. Salt and lemon juice to taste.
  7. Cover the pan and cook on low heat until rice is soft and fluffy.

Dal (Lentils)

Betty Abraham

Ingredients

  • 2 cup red lentils
  • 1/2 cup chopped red onion
  • 2-3 cloves of garlic
  • 2 medium tomatoes chopped small
  • 1 cup spinach chopped
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp mustard seeds (optional)
  • Few sprigs of curry leaves (optional)
  • Salt to taste
  • 3 cups of water
  • 1 tablespoon oil

Directions

Rinse the Lentils well until water is clear

  1. Add lentils, water and turmeric powder and a bit of salt to instant pot and turn on high pressure manual setting for about 15 minutes.
  2. Meanwhile heat pan and add oil, once oil is hot, add mustard seeds.
  3. Once the mustard seed splutters, add chopped onions and curry leaves(if using). Sauté until onions are translucent. Now add garlic and sauté. Then add the chopped tomatoes and salt and let it cook down. Once it’s cooked down, add the spices and be careful not the burn them.
  4. Add spinach and sauté for another 2 minutes.
  5. If the lentils are cooked, turn off instant pot. Add the seasoned onion tomato spinach mixture to the lentils. Mix well. Adjust salt to taste. Garnish with cilantro.