Ridgecrest Seventh-day Adventist Church vegetarian cooking school recipes

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Ridgecrest Seventh-day Adventist Church vegetarian cooking school recipes This is where you will find the recipes presented by the Ridgecrest Seventh-day Adventist Church vegetarian cooking classes.

14/01/2022

Lentil Soup
3 cups dry lentils
10-12 cups water (can use part water, part vegetable broth)
2 tsp salt
1 ½ - 2 cups onion, chopped
8 cloves garlic, crushed or diced
About 2 stalks of celery, chopped
2 or 3 carrots, grated
2 or 3 zucchini, grated
1 pkg mushrooms
1 cup kale or spinach
2 – 3 potatoes, diced
3 tomatoes, peeled and chopped or use come canned diced tomatoes
1 tsp. basil
½ tsp thyme
½ tsp oregano
2 bay leaves
1 tsp McKays beef seasoning
½ tsp liquid smoke *My husband does not like the liquid smoke, so check it out before you add
1 tsp smoked paprika
1 Tbsp. mushroom seasoning
2 Tbsp. fresh lemon juice

Put the lentils, water and salt in a large kettle and bring to a boil. Lower heat to a simmer and cook covered for 20 – 30 minutes.
Sauté onions for a few minutes. Add garlic and sauté for a few more minutes, until onion is cooked.
Add onion and garlic, along with everything else to the lentils and continue simmering for another 30 minutes.

14/01/2022

White Bean & Black Olive Soup
2 Tbsp. olive oil
1 heaping cup chopped onion
1 – 2 stalks of celery, diced small
1-2 carrots, grated (or diced)
1-2 zucchini, grated (or diced)
½ - 1 cup chopped kale or spinach
4 cloves of garlic, crushed or grated
1 – 1 ½ tsp salt
1 tsp oregano
½ tsp marjoram
1 ½ tsp basil
6 cups of water
3 oz. tomato paste
¼ cup white or purple grape juice
3 Tbsp. fresh lemon juice
1 cup sliced olives (Kalamata, Greek, olives or plain black)
2+ cups of cooked small white beans (1 – 2 cups dry) *My husband says there are too many vegetables and not enough beans, so you may want to increase the quantity of beans. Doing this may mean you need to increase the salt and/or lemon juice
2 bay leaves
2 tomatoes, diced
Fresh parsley, minced
Optional: other fresh vegies such as bell peppers, finely minced broccoli or cauliflower, etc.
Soak the beans (usually overnight) and then cook for about ½ hour or until tender but not mushy. You don’t have to soak them overnight, but then you need to cook them for 1 ¼ - 1 ½ hours.
Heat the olive oil. Add onion and sauté for a few minutes. Add garlic and sauté for a couple more minutes. Add celery and sauté for a couple of minutes. Add carrot, zucchini, kale, salt and herbs. Sauté for 10-12 minutes. Add part of the water to the tomato paste and mix well. Then add everything except the parsley. Cover and simmer for about 15 minutes. Serve hot topped with fresh parsley.

16/04/2021

Enchilada Sauce
½ onion, diced
4-5 cloves garlic, minced or pressed
A little olive oil
2 Tbsp. flour
1 ½ cups vegetable broth
3 cups tomato sauce
2 Tbsp. chili powder
2 Tbsp. chipotle chilies in adobe sauce, chopped
2 Tbsp. brown sugar
1 tsp cumin
1 tsp salt

Sauté onion in a little oil until translucent. Add garlic and sauté another minute. Stir flour in. Then add all the other ingredients. You can blend if you don’t want any pieces of stuff and just want it all smooth.

16/04/2021

My sour cream recipe is taken straight out of "the Optimal Diet" cookbook.
1 pkg tofu
1/2 cup cashews (I use 1/4 cup cashews and 1/4 cup almonds)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
4 - 5 Tbsp lemon juice
Blend all ingredients until smooth. (OK, it's not exactly the same as in the cookbook, but this is what works for me)

18/03/2021

PALAK PANEER

Paneer
1 block of firm or extra firm tofu, pressed and cubed
¼ cup plain yogurt
2 Tbsp. water
4 cloves of garlic pressed
A small piece of ginger
¼ tsp turmeric
1 tsp red chili powder
½ tsp garam masala
½ tsp cumin
1 Tbsp. nutritional yeast
1 tsp Dijon or whole grain mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp salt

Mix together all the ingredients except the tofu. Then add the tofu and stir to coat thoroughly. Let marinate for at least an hour – I usually put it in the refrigerator. Then fry until crispy with a little oil.

SAUCE

1 small onion diced
4 – 6 cloves garlic
1 Tbsp. fresh ginger grated
1 tomato
½ jalapeno
1 tsp salt
1 tsp garam masala
½ tsp coriander
1 tsp cumin
½ tsp turmeric
½ tsp crushed red pepper
2 bay leaves
1 Tbsp. lemon juice
½ tsp honey
1 pkg sliced mushrooms
½ cup coconut milk or coconut cream
Large bowl of spinach cut very small

Sauté onion in a bit of oil until translucent. Add the pressed or diced garlic and grated ginger. Sauté a few more minutes. Cut the tomato and jalapeno in pieces and put in blender (can be 1 ½ tomatoes). Add some or most of the onion mix and blend until smooth. Put back in frying pan and add everything except the spinach. Cook on medium/low until mushrooms are cooked through – 10 – 20 minutes. Add spinach and coconut milk and cook about 5 minutes. Add Paneer
and serve.

18/03/2021

TABOULI SALAD
1 cup quinoa
½ cup Bulgur (cracked wheat)
1 Pkg cherry or grape tomatoes
1 cucumber
1 small onion or 1 bunch green onions
4 cloves garlic
Juice of 3 or 4 lemons
Juice of 2 or 3 limes
1 tsp salt (or more to taste)
A drizzle of olive or avocado oil
2 bunches of cilantro or a bunch of cilantro and a bunch of parsley

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