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Recipes From Cooking Demos

Recipes from “Vegan Cooking Made Easy” with Vera Hampton

Creamy Wild Rice Soup

½ cup wild rice, uncooked                 3 Tbsp. flour
1 ½ cups water                                     ½ tsp. salt
1 cup sliced celery                                ¼ tsp. pepper
½ cup coarsely shredded carrots      2 cups water
1 medium onion, chopped                 1 cup plain soymilk
1 bell pepper, chopped                       ¼ cup chopped fresh parsley
1 package Gardein Chick’n Strips    “Better Than “Bouillon”

Cook wild rice in the water till done, about 30 minutes. In a large saucepan coated with cooking spray, over medium heat, cook the celery, carrots, onion and pepper till the celery is tender. Stir in the flour, salt and pepper. Add the broth. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Chop the Chick’n strips into bite size pieces. Stir into to the soup along with the parsley.

Baked Shells in a Creamy, Cheesy Cauliflower Sauce

1 head cauliflower, cored                   1/2 lb. medium whole wheat
  and chopped                                       pasta shells, cooked
6 cloves garlic, chopped                     1 medium bunch broccoli, cut
4 medium shallots, chopped              into florets
4 tsp. flour                                             1/4 lb. veggie pepperoni
4 cups soy milk                                      (optional)
1/4 tsp nutmeg                                     1/2 cup toasted panko bread-
6 oz, “Daiya” brand cheese                 crumbs,for serving
salt and pepper, to taste

Preheat oven to 400. Heat a large pot misted with vegetable spray over medium heat. Add cauliflower, shallots, garlic and 1/2 tsp. salt, and cook until softened but not brown, about 10 minutes. Add flour and mix. Stir in soymilk and bring to a boil, then simmer about 15 minutes till cauliflower is very soft. Add  nutmeg and half of the cheese. Puree with an immersion blender. Add the cooked shells, broccoli, and veggie pepperoni (if using). Season with salt and pepper. Transfer to a 13″ x 9″ baking dish. Sprinkle with remaining cheese. Bake about 30 minutes

Pumpkin Black Bean Bake

1 14oz. pack  “Gimme Lean”                            1 tsp. “Better Than Bouillon”
 sausage style                                                      1/2 container “Tofutti” cream          
4 cups diced butternut squash                         cheese
1 medium onion, chopped                              1/2 box (8 oz.) “Organics”
1 15 oz. can black beans,                                  cornmeal muffin mix
rinsed and drained                                             1 Tbsp. ground flax seeds
1 cup corn, canned or frozen                            3 Tbsp. water
1 4 oz. can diced green chiles                            1/2 to 3/4 cup plant milk
1/2 tsp. salt                                                           1/3 cup canned pumpkin puree
1/2 cup water

Preheat oven to 400.  In a large pot, sauté the “Gimme Lean”,  broken into small pieces, butternut squash and onion till squash is tender and onions are browned. Stir in the black beans, corn chilies, salt, water and bouillon. Heat through, then stir in the cream cheese until well blended. Transfer mixture to a 13″ x 9″ baking dish. In a small bowl, mix together the  flaxseeds and water and let sit a few minutes. Add the plant milk and pumpkin puree, and mix well.  Add the cornmeal muffin mix and blend till just combined. Spread over the mixture in the baking dish. Bake about 30 minutes till toothpick comes out clean. Serve with salsa

Monkey Bars

1/2 cup raisins                                                      1/2 cup mashed ripe banana
1 1/2 Tbs. rum or apple juice                            3 Tbsp. plant milk
1/2 tsp. baking powder                                      splash lemon juice
1/2 tsp. baking soda                                            1 tsp. vanilla                                        
1/4 tsp. salt                                                           1 Tbsp. ground flax seeds
1 cup flour                                                            3 Tbsp. water
3/4 cup brown sugar                                           1/3 cup chopped walnuts
1/4 cup applesauce                                             1 Tbsp. powdered sugar

Preheat oven to 350. Combine raisins and rum or juice in a small microwave safe bowl. Heat on high one minute and set aside. Combine flax seeds and water in a small bowl and set aside. In a mixing bowl, combine brown sugar, applesauce, banana, plant milk, lemon juice, flax seed mixture and vanilla. Stir in the flour, baking powder, soda and salt. Fold in the walnuts. Spread batter in a 8″ square pan coated with cooking spray. Bake 30 minutes or till knife comes out clean. Cool on wire rack and sprinkle with powdered sugar.

This Can’t Be Healthy Carrot Cake

1/2 cup applesauce                                             1 cup whole wheat pastry flour
1/2 cup brown sugar                                           1 tsp. baking powder
1/2 cup white sugar                                             3/4 tsp. baking soda
2 Tbsp. ground flaxseeds                                  1 tsp. cinnamon
6 Tbsp. water                                                        1/4 cup chopped walnuts
1 cup grated carrots                                            glaze (optional)
8 oz. crushed pineapple, drained

Preheat oven to 350. Combine applesauce, both sugars, flaxseeds, water, carrots and pineapple. In a smaller bowl, mix the flour baking powder, baking soda, cinnamon and walnuts together. Add to the wet ingredients and combome. Spray an 8″ round cake pan with baking spray. Spread into pan and bake 45 to 55 minutes, till toothpick comes out clean. Remove from pan and cool completely. Top with glaze if desired.

Glaze: mix 1/3 cup powdered sugar and 1-2 tsp. reserved juice from can of crushed pineapple.

 2016 Cooking Demonstration Schedule

 

Do you love veg food, but you don’t know how to make it?
This year’s VegFest promises to give you the tools to make fabulous vegan fare!

 
 

Room 2 – Cooking Demonstrations

 

12:00     Vegan Cooking Made Easy
              
Vera Hampton, nutritionist, vegan
               cooking instructor, VegMichigan
               board member

1:15       Vegan Carrot Cake with
               Cream Cheese Frosting
               Bekah Galang representing
               Avalon Bakery in Detroit

2:30      Michigan Chili with
              Red Onions and Mustard
              Cumin Aioli
             
Suzy Silvestre, Chive
              Kitchen, Farmington