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Cooking Classes, Tips, and Recipes:
 
Compassionate Holiday Recipes
Food for Life Cooking Classes
Chapter 2: Healthy Weight Loss Classes
Baking Without Eggs (video)
Egg-Free Baking Tips
Chocolate Chip Cookies
  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) vegan butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 tsp. vanilla extract
  • ENER-G egg replacer, equivalent of 2 eggs
  • 12 oz. vegan, Fair Trade chocolate chips
Pre-heat oven to 375.  Combine flour, baking soda, and salt in small bowl.  Set aside.  In large bowl, beat sugar, brown sugar, and vanilla.  Add egg replacer and mix ingredients until smooth and creamy.  Gradually beat in flour mixture.  Stir in chocolate chips.  Place small spoonfuls of dough on ungreased baking sheets.  Bake for 7-12 minutes (longer for crisp cookies and shorter for chewy cookies).  Let cool on baking sheet for a minute or 2 and use a spatula to carefully transfer cookies to a wire cooling rack.  Let cookies cool for several minutes.    

Super Healthy Cookies
  • 3 mashed ripe bananas
  • 1/3 cup unsweetened applesauce
  • 2 cups old fashioned oats
  • 1/4 cup almond milk
  • 1/2 cup vegan, Fair Trade chocolate chips OR chopped dried fruit or raisins
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
Pre-heat oven to 350.  Mix all ingredients together.  Place small spoonfuls of dough on ungreased baking sheets.  Bake for 15-20 minutes.    

Green Smoothie
  • One handful (or more!) of greens.  Spinach, romaine and other lettuces are good ones to start with because of their mild flavor, but you can use kale, chard, or any greens you like.
  • 1-2 ripe bananas, fresh or frozen
  • 2 cups fresh or frozen fruit (berries, melons, peaches, pears, etc.)
  • 1-2 cups water (enough to blend)
Add all ingredients in order given and blend until smooth.  Use more water for a more liquid smoothie or less for a more shake-like drink that you can eat with a spoon.  (Using frozen fruits, especially bananas, will make the smoothie thicker and creamier.)  Drink within 2-3 days.
Blueberry Pancakes
2 cups flour
6 Tbsp. sugar
2 Tbsp. baking powder
1/4 tsp. salt
2 cups unsweetened soymilk
2 cups blueberries
 
  • Whisk together flour, sugar, baking powder, and salt in a large bowl.  Slowly mix in soymilk, adding more, if necessary, until the batter is smooth and spreadable (not too thick and not too thin).
  • Coat large skillet or griddle with cooking spray, and heat over medium heat.
  • Scoop 1/4 cup batter onto hot skillet or griddle and sprinkle blueberries onto batter.
  • Cook 3-5 minutes, or until batter begins to bubble and pancake edges start to turn brown.
  • Flip, and cook 2-3 minutes or more, or until cooked through and browned on both sides.
  • Repeat with remaining batter and blueberries.
Vegan Thanksgiving Recipes
Pumpkin Cheesecake
12 oz. firm silken tofu, pureed
8 oz. Tofutti brand nondairy cream cheese
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust
 
  • Preheat the oven to 350 degrees.
  • Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350 degrees for 50 minutes.
  • Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.
Vegan Ranch Dressing
 1 container Tofutti brand Better than Cream Cheese
1 container Tofutti brander Better than Sour Cream
1 packet Lipton Vegetable Soup mix
Water
 
  • Mix the cream cheese, sour cream, and soup mix.  Slowly add water until the dressing is the desired consistency.
Green Bean Casserole
 16 oz. frozen green beans, thawed
2 cups Imagine brand Creamy Portobello Mushroom soup
3-5 Tbsp. corn starch
1 tsp. soy sauce
1/4 tsp. black pepper
1 container french fried onions
  • Preheat oven to 350 degrees.
  • In saucepan over medium high heat, whisk cornstarch into mushroom soup.  Continue heating and stirring until it reaches a creamy, thick consistency (similar to that of a condensed cream soup).  Use only enough cornstarch necessary to get desired consistency.
  • Stir beans, soup mixture, soy sauce, and pepper in oven-safe casserole dish.
  • Bake for 30-45 minutes or until most of the liquid is absorbed.  Stir, top with the onions, and bake for an additional 10-15 minutes.
Holiday Stuffing
 1 Tbsp soy butter or margarine
2-3 leeks, white and green parts cut into 1/2 inch sections
8 oz. sliced fresh mushrooms (button, portobello, shitake, or any wild mushrooms)
1 cup vegan chicken-flavored broth
2 cups frozen corn kernels
1 cup chopped parsley
1 bag vegan cubed, herb seasoned stuffing
 
  • Heat butter in a saucepan over medium heat.  Add leeks and mushrooms and saute until soft. 
  • Add broth, corn, and parsley and saute until hot.
  • Remove from heat and stir in cubed stuffing.  
Tofu Scrambler
1 tsp. garlic powder
1/2 tsp turmeric
2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. parsley powder
1 package firm or extra firm tofu (works best with regular rather than Silken tofu)
1 Tbsp. vegetable oil
  • Mix all ingredients except tofu and oil together in a medium bowl. 
  • Drain the water from the tofu and press slightly to remove extra water.
  • Add the tofu to the dry ingredients and mash it into small chunks with a fork.  Mix together until the dry ingredients are evenly distributed.
  • Heat the oil in a skillet on medium heat.  Add the tofu mixture and cook until hot, moving the mixture often to prevent burning or sticking.
Eggless "Egg" Salad

2 (12 oz) pkgs firm or extra firm tofu (use regular not Silken tofu)
1 small onion, diced
2 celery stalks, diced 
2 Tbsp soy sauce
1 Tbsp olive oil
1 tsp turmeric
1/2 tsp salt
1/4 cup Vegenaise (or other vegan mayonnaise, available at Naturally Yours)
Dash of liquid smoke to taste (optional)

Mash tofu into chunks with a fork and stir in all other ingredients.  Serve on bread or crackers, or eat as a dip with corn chips.
Texas Cake

2 cups flour
2 cups sugar
1 tsp baking soda
2 sticks soy margarine (available at Naturally Yours or Kroger, or you can use Crisco vegetable shortening)
1/4 cup fair trade cocoa (available at Naturally Yours or Global Village)
1 cup water
1/2 cup soy milk mixed with 1 tsp vinegar to create "buttermilk"
Egg replacer equivalent of 2 eggs (Ener-G egg replacer is available at Naturally Yours or Kroger; most conventional "egg replacers" actually contain eggs)
1 tsp vanilla

Mix flour, sugar, and baking soda.  Melt soy margarine and cocoa over low heat, add water and bring to a rapid boil.  Pour over dry ingredients and stir well.  Add "buttermilk", egg replacer, and vanilla and mix well.  Pour into cake pan.  Bake at 400 degrees for 20 minutes. 

 Frosting

1 stick soy margarine
4 cups powdered sugar
1/4 cup fair trade cocoa
1 tsp vanilla
6 Tbsp soy milk
1 cup chopped pecans (optional)

Bring margarine, cocoa, and soy milk to a rapid boil.  Remove from heat and add sugar, vanilla, and nuts.  Spread on cake while cake is still hot.