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Japanese, Korean, Thai, Indian Groceries Bend, Oregon

In Cooking Classes Bend Oregon, Cooking Classes Sunriver Oregon, Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Sushi Classes, Sushi Cooking Class, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Cooking Classes Sunriver Oregon, Vegan Recipes, Veganism, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on August 26, 2012 at 9:45 pm

Central Oregon, Bend foodies can have a hard time finding Japanese, Indian, Korean, Vietnamese, Puerto Rican, Cuban, Middle Eastern grocers, groceries, cooking classes, and resources in general.  Here’s a list to help you out, at least until someone extremely cool opens a store around here!

HING, HENG, ASAFOETIDA

http://www.indianblend.com/site/664954/product/SP-62

CURRY LEAVES, FRESH TURMERIC

http://www.indianblend.com/

LOTUS, PERILLA – SHISHO – BEEFSTEAK LEAVES

http://japansuper.com/cgi-bin/htmlos.cgi/003106.1.4956426783212785018/super/storecatpage.html

COCONUT CREAM

http://www.ishopindian.com/savoy-coconut-cream-pr-23415.html

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Vegan Triple Happiness Cabbage

In Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Lifestyle, Vegan Recipes, Veganism on June 21, 2012 at 11:28 pm

*Ciree Linsenman Compassionate Chef* 541-408-0932

The Central Oregon Dinner Party, ala Vegan

Before you start cooking you’ll want to call three or four friends who’ve been particularly kind to you, even if it was long ago (never forget a kindness), and invite them to dinner.  Plan ahead so if any of them live farther away than this 90-minute recipe takes to create, that they shall arrive when it’s hot.

Tell all of your friends with dogs, or cats or opossums that their animals are welcome to join, as long as they don’t have a hankerin’ to fight with others.

Prepare a frosty delight of carrot sticks and broccoli ends lightly doused with olive oil and a pinch of nutritional yeast, then thrown in the freezer for an hour or so, for the animal companions. They’ll appreciate something to nosh on whilst the humans make gluttons of themselves. Beware of creating a carrot of contention…

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Vegan Kids! Cooking Class at LifeSource

In Gluten free cooking classes Salem 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 Salem, Vegan Cooking Lessons Portland, Veganism on June 20, 2012 at 12:52 am

Vegan Kids! Cooking Class $40

July 28th, 4:45 p.m. – 7:15 p.m.

 

Vegan kids are sometimes challenged by how to eat their favorite foods and maintain the plant-based lifestyle.  Macaroni and “Cheeze”, Mama Mia “Meetballs”, and “Chicky” Noodle Soup are on the menu for this fun class for children aged eight and older with an ability to focus.  All children under 16 must be accompanied by a parent.  A second parent or guardian may attend for an additional $10.

Please bring your favorite cutting board, some Tupperware, and be ready to get messy!  Recipes, handouts, beverages, and Life Source shopping tour included. This class is also low gluten.

Compassionate Chef, Ciree Linsenman hosts.  See www.cireelinsenman.tk Call 503-302-8103 with questions.

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Compassionate Pates and Cheezes Cooking Class at LifeSource

In Gluten free cooking classes Salem 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 Salem, Vegan Cooking Lessons Portland, Vegan Lifestyle, Vegan Recipes, Veganism on June 20, 2012 at 12:49 am

Compassionate Pates and Cheezes, (Low-gluten and Vegan)

July 14th, 5:45 – 8:15

Instructor: Ciree Linsenman

Fee: $40

This pate and cheeze class is taught in an intuitive style that builds experimentation confidence in the kitchen.  Breakdown of flavor elements, texture, body, and aesthetic encourages participants to expand on these recipes and create their own. Taught by Compassionate Chef, Ciree Linsenman (www.cireelinsenman.tk and https://cireelinsenman.wordpress.com).

We’ll explore the elements of:  tart/tangy, bitter, nutty/meaty/earthy, creamy, smoky, ocean, gelatinous/gooey/viscous, fermented/alcohol and color/staining by making our way through the following four gluten free, vegan recipes, followed by a sampling of our labor.  Handouts, samples, beverages, and Life Source shopping tour included.  Please bring your favorite knife and cutting board, and some tupperware.

Chardonnay Gruyere Fondue

Rustic Nacho Dip

Crème Blue Cheese Log

Smoked Almond Pate

View samples here: http://www.youtube.com/watch?v=t-IM6ibxUsw or search Ciree Linsenman on YouTube.com.

Register through LifeSource:

http://www.lifesourcenaturalfoods.com/

Phone: (503) 361-7973
Address: 2649 Commercial St. SE
Salem, OR 97302

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Friday Nights of Arabia

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, Veganism, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on December 29, 2011 at 10:35 pm

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

Vegan Sushi Classes Bend, Oregon

http://www.youtube.com/user/CompassionateChef#p/u/1/UwKaFGPiLAM

Happy Accident Hearts of Palm Roll

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

Cucumber

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

WHOA.

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

Alfredo

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

 

Hot Pink Coconut Beet Borscht Recipe

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 Recipes, Veganism, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on August 31, 2011 at 11:00 pm

Vivid and the color of panic, this recipe was born during a pre-third date crisis that had me stumbling around the house in a ripped pair of tights that didn’t match my skirt, and then rooting around in the fridge for the makings of a romance inducer.  I’d recommend it for any third date with someone you want to influence in any sort of positive way.  If you’re not sure that you like your suitor in “that way”, then make something else, like a boring stir-fry or something.

It’s quick, easy and its decadence is controlled by your restraint with the coconut cream.  If you’re not gonzo on dill, then sub fresh oregano or thyme.  But then it’s a whole different ball game.

Hint: Don’t put your lipstick on (or shave) until after the soup is done, lest you remain with a telltale ring of magenta ’round your kisser from tasting when the doorbell rings.

Dice three large beets into matchsticks.  Toss them in a big stock pot with 1 tsp. sea salt, either 1C fresh minced dill or 4T dried dill and 1T ground peppercorns.  Simmer the whole mess in 1/2 C white vinegar and 1 C water until tender.  Stir in whatever sweetener you like.  I used rice syrup, about 2-3T.  Taste and add more salt if needed.  Then add coconut cream (not milk) to desired sinfulness.
Note:  Remember that coconut cream is very perishable and doesn’t keep very long.  Use it when you know you will eat the whole thing within 4-5 days.  Otherwise, you can add it to each serving, fresh or use soy cream (which has a bunch of sugar in it, so then hold back on the sweetening part of the recipe.)
Paint soup’s surface with varying shades of coconut cream mixed with soup, saving lightest and whitest for last.
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