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Archive for September, 2011|Monthly archive page

Masala Meetballs and Zesty Sour Creem

In Cooking Classes Bend Oregon, Cooking Classes Sunriver Oregon, Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Cooking Classes Sunriver Oregon, Vegan Lifestyle, Vegan Recipes, Veganism, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on September 28, 2011 at 6:56 pm


Virtual Vegan Indian Cooking Class, Bend Oregon

Masala Meetballs
Firm tofu – ½ block
Diced onion – ½ C
Garbanzo flour – 2/3 C
Nutritional yeast – 1/3 C
Garam masala – 1T
Clove – 9
Ginger – 5 T chopped
Cumin – 1 tsp.
Tomato or sauce 1/4 C
Red bell pepper – 1 pureed
Walnuts ½ C ground


Grind all the spices in your bean grinder. Throw everything in a food processor and blend until smooth. Make into one-inch balls and put on greased cookie sheet. Bake at 375F for 20-25 minutes.

Zesty Sour Creem
Silken tofu – 1 carton Mori Nu or other non-refridgerated type
Lime juice – 2T
Mango – ½ mango
Cumin – 1 tsp.
Salt – 1 tsp.

Put all of this in food processor and whip until smooth and creamy.

Place meetballs on a bed of chopped green onion, thai chili peppers, cabbage and ginger.

Drizzle sour creem over meetballs.

Think about how lucky you are to be able to choose what you want to eat.


Party idea: If you want these to be an appetizer, line a pretty tray with washed and dried lettuce cups. Then spoon the chopped greens, meetballs and sauce into each cup so the guests can just pick them up in the lettuce fold without getting messy. Red leaf and butter lettuce work well.

Central Oregon vegetarian cooking, vegan, gluten-free, Indian cooking classes: 503-302-8103 http://www.cireelinsenman.com



Vegan Sushi Party and Happy Accident Recipe

In Veganism, Vegan Recipes, Vegan News, Vegan Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Gluten-free Cooking Classes Bend Oregon, Vegan and Gluten-free, Cooking Classes Sunriver Oregon, Vegan Cooking Classes Sunriver Oregon, Cooking Classes Bend Oregon, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon, Sushi Classes, Sushi Cooking Class on September 17, 2011 at 10:16 pm

Vegan Sushi Classes Bend, Oregon


Happy Accident Hearts of Palm Roll

Try this mix in your next nori roll.  It’s magnifico!


Blackened hearts of palm (on grill)

Rice vermicelli mixed with Madras or golden curry and olive oil

Purple onion slivers flash simmered in ume plum vinegar

Fresh curry leaves


Vegan Cooking Lessons, Tutoring, Portland, OR

In Vegan Cooking Lessons Portland, Vegan Lifestyle, Vegan Recipes, Veganism on September 17, 2011 at 10:09 pm

Try my one-to-one tutoring package.  Whether you’re a transitioning or advanced vegan or just looking for new ideas and planning holiday parties, fresh knowledge can help accomplish your goals.

Guided shopping, cooking jam sessions, recipes, handouts and anytime phone coaching are fun and expand your vegan repertoire.  One time and monthly session rates available.

http://www.cireelinsenman.tk 503-302-8103 cireeciree@gmail.com


Personal tutoring begins with defining your palate and health goals.  The hands-on journey that’s designed for you includes:

How to shop and create from scratch with ease.
How to cook delicious treats for the skeptics in your life.
Releasing you from being chained to recipes by giving you the tools to cook intuitively.
Expanding your health goals and education of alternative proteins, gluten-free, organic, raw and whole foods.

Simple Vegan Fettuccine Alfredo with Peas for Bend, Oregon Vegans

In Cooking Classes Bend Oregon, Cooking Classes Sunriver Oregon, Gluten free Pasta Recipes, Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Cooking Classes Sunriver Oregon, Vegan Recipes, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on September 17, 2011 at 9:19 pm


1/2 tsp. cornstarch

3 T Earth Balance

1 C coconut milk

2T nutritional yeast

1tsp. mustard powder

2T minced, fresh curry leaves (optional and oh so good, from Indian mart)

2T chopped scallion

1 pinch black pepper

2 cloves garlic minced

1 T sea salt (and more to taste)

1/2 T mace


Melt EB and make roux of EB and cornstarch.  Simmer all ingredients together on low until roux is completely dissolved.  Turn off heat and let cool slightly and thicken.  Toss with cooked rice fettuccine from Asian market (the stuff at the honky mart falls apart and is gross) and Bend Trader Joe’s petit peas.

Vegan, gluten-free cooking classes in Bend, Oregon: http://www.cireelinsenman.tk 503-302-8103 cireeciree@gmail.com


Autumn Porcini Indulgences

In Vegan Cooking Lessons Portland, Vegan Recipes on September 15, 2011 at 11:54 pm

1.  Soak overnight about 20 cleaned and uncapped white mushrooms in a mixture of 1C white wine, 1 tsp. sea salt, 1T chopped rosemary, 4T olive oil

2.  Soak 5 dried porcini mushrooms overnight in just enough white wine to cover

3.  Put this into a food processor:

3 cloves garlic

4 dried porcinis, soaked overnight in small amount of white wine, then drained

3T nutritional yeast

1/2 tsp. lemon juice

1/2 tsp. dried mustard

1/4C roasted pine nuts (watchful eye on cookie sheet 325F, about 5 minutes)

1T ground black peppercorns

1 washed and stripped yellow bell pepper

4T extra virgin olive oil

1T white barley miso

1/4C washed stems from button mushrooms

1/2C breadcrumbs (more if mixture is not as thick as peanut butter, which it should be).

4.  Stuff that mixture into the drained mushroom caps and top with raw pine nuts.

5.  Bake at 325F for about 20 minutes, depending on how big your mushrooms are.  They should look like the photo when done.

These are good with really dry champagne, sitting in a hot springs on a mountain, at dusk.



Vegan On the Cheap

In Vegan Cooking Lessons Portland, Vegan Recipes on September 15, 2011 at 11:19 pm

When times are tough and you don’t have time to pound the rice from the chaff and extract the soy milk from the bean…When you’ve stretched your dollar so far that you’re afraid it will bounce back and slap you in the face…

It seems like people feel deprived by the idea of having to cut back before they even do.  That’s why I think it’s important to keep those money saving weeks full of delicious, cheap as hell, sustenance.

Insanely Good Kofta Curry

$13= 15 servings $.86cents per serving

The breakdown and ingredients, roughly.

1C peanut butter 1$

1/2 pack Shan Kofta Curry  1$

2 pinches asafoetida/hing (en.wikipedia.org/wiki/Asafoetida)

1/2 jar marinara sauce $1

1C chopped broccoli $1

3/4 C chopped white onion $1

1C peeled, chopped turnip $1

1C soaked and cooked garbanzos $1

1/2C nutritional yeast $1

1C Nutrella or TVP 2$

3C water

1 bunch washed, chopped cilantro $1

1/2 C peeled, chopped ginger 50 cents

1 can coconut milk $2

salt to taste

Directions:  Put it in a large pot, bring to a bright simmer, then turn down to low and leave with lid on, stirring occasionally for 30 minutes.  Check ingredients for tenderness.

Peas Give Me More, Vegan Dog Biscuits

In Vegan Cooking Lessons Portland, Vegan Dog Food, Vegan Lifestyle, Vegan Recipes on September 15, 2011 at 10:48 pm

The fuzzy buddies will love these fresh-baked treats. I make a triple batch and freeze the rest of dough in small packages, so I can bake them fresh to canine request.

Peas Give Me More (“Snarfth.”)

1-1/4 C oat flour

1/2C rye flour

½ can coconut milk

1 stalk celery

1/2C peas

2 sheets nori seaweed, cut, or ½ C dulse seaweed


Fold in around ½ C rice flour as needed at end for outer crunchiness.  For additional cuteness and if you have loads of time on your hands, wrap each treat with a delicate ribbon of nori before baking.


  1. Puree all wet ingredients in food processor.
  2. Blend all dry ingredients in large bowl.
  3. Mix it!  Roll it!  Punch it out!
  4. Bake at 325F on lightly greased cookie sheet until very lightly golden, about an hour or until hard.


Makes roughly 1/2 cookie sheet worth.



Texas Sapporo Mole´ Flood Dumplings

In Vegan Cooking Lessons Portland, Vegan Recipes, Veganism on September 9, 2011 at 6:16 pm

Texas Sapporo Mole´ Flood Dumplings


2 peeled and sliced ripe plantains
1 not very ripe, peeled and sliced banana
3/4 C garbanzos (soaked overnight then cooked)
2 stalks finely chopped celery
1 small red onion, finely minced
1 tsp. salt
1 T. coriander seeds, freshly, roughly ground
1 tsp. black pepper

Combine all ingredients in bowl and mix. Whip it all to hell in a food processor until like peanut butter. Leave some texture. Don’t whip to the point of non-distinct matter. Refrigerate in big bowl for one hour. Form ping-pong ball sized dumplings from chilled batter and place on greased cookie sheet or wax paper.


5 Ancho (or pasilla) peppers
¾ C pepitas (shelled pumpkin seeds)
¼ C sesame seeds
1C Earth Balance margarine
1 Pint Sapporo Reserve
1C finely chopped or pureed raisins or currants
½ C shaved or grated dark chocolate OR 1/4 cocoa powder plus 2T sugar
1T cinnamon
1-2 chipotles soaked over night, then minced
2T oregano
¼ C minced or crushed garlic

Grind anchos, pepitas and sesame seeds each separately in your coffee bean or spice grinder. Combine bowl and set aside.

In large, deep frying pan melt margarine on medium heat and add ground ingredients. Sautee´ for about ten minutes, then add Sapporo, currants and chocolate. Don’t stop stirring until you are sure all of the chocolate has melted or it will settle to the bottom of the pan and burn and you will feel like a damned fool.

Add remaining ingredients and water enough to create marinara-like consistency. Stir well and turn heat down to low. Rub some margarine onto your hands and place dumplings carefully into mole´ with space in between each one. Make a second layer if there is enough mole´ to cover tops and each have their own space. Cover and simmer on low for one hour. Check occasionally and jiggle lightly underneath with Teflon spatula to guard against stickage. Yes, I know, stickage is not a real word.


Black Vegan Swiss Cheese Recipe

In Vegan Cooking Lessons Portland, Vegan Recipes, Veganism on September 6, 2011 at 1:21 am

Swiss Cheeze:


¾ C Earth Balance

1/3C minced red onion

¾ C tahini

½  C finely ground almonds or cashews

1/2 C ground black sesame seeds (asian food market, grind in coffee bean grinder)

3T nutritional yeast

2 tsp. salt

1/3 C lemon juice

2 tsp. lemon zest (optional)

Finely ground oats to preference (bean grinder, add last)


  1. Saute onion in Earth Balance.
  2. Add tahini to mix and blend on very low heat with spoon.  Keep stirring through preparation or tahini will burn.
  3. Stir in lemon juice and salt.
  4. Add remainder of ingredients, mix well, adding oats to desired level of firmness, or dryness, (your preference for extra hard, firm cheese or not) then let cool.
  5. Roll into small balls, then each ball in chopped, fresh dill.  Hint: extra

    Vegan Black Swiss Cheese Cheeze

    firm cheese doesn’t grab the herbs as well.

  6. Serve on grilled turnip squares.
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