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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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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

http://www.youtube.com/user/CompassionateChef#p/u/2/vY9KQ1RyhJE

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.

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

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.

Mole´:

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.

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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.

Shisho (Tito / Perilla / Purple Mint) Black Sesame Pesto

In Vegan Cooking Lessons Portland, Vegan Recipes on August 31, 2011 at 11:47 pm

Ah, the many names for purple mint.

(photo, courtesy of: http://www.en.wikipedia.org/wiki/Perilla)

It’s curryish mint bite is nice with the dark roasty, fatty feel of black sesame.  That’s what inspired this long-winded recipe.  It’s great with rice fettuccine, or in hollowed out mini-cucumber cups.

Grind about 2/3 C black sesame seeds (any asian market should have them) in bean grinder.

Take those seeds and grind in food processor with all of this:

About “two thumbs” worth of fresh, peeled ginger
2C rinsed and roughly chopped watercress, stems and all
1C or one bunch rinsed tito leaves with bottom roughest parts of stems removed (this is also called purple mint or shiso, depending on where you get it.
2T sesame oil
1T olive oil
5T brewed/aged rice vinegar (also called sushi vinegar or seasoned rice vinegar. Don’t get from chinese section, get from japanese section)  If you can’t find this, just 3T white vinegar and 1 tsp. sugar.
2+T soy sauce (then add more to taste after grinding if needed).
1C roughly chopped white cabbage
1 large, roughly chopped carrot
2 cloves garlic
5 blackened scallions with root tips removed (just fry them at super high heat in a tablespoon of olive oil until they blacken a bit)

I’d recommend serving it with melon or melon juice as a complement.

Vegan Triple Happiness Cabbage

In Vegan Cooking Lessons Portland, Vegan Recipes, Veganism on August 29, 2011 at 8:21 pm

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 by keeping the animals separated while they are eating.  Nothing ruins an impromptu dinner party like a trip to the emergency vet.

Now that you’ve called your friends and gotten a hearty response, you need to light a fire under yourself.  I’d suggest that you deal with the preparation of the elixir at this juncture to infuse yourself with its magic thereby extracting the most love from your soul, straight into the cooking.

For each two guests, create one bottle and a half of the following:  Zest two fresh oranges and plunk that harvest into a bottle of Californian or Australian orange muscat, gently shaking the ambrosia to disperse zest.  M-m-m.  The oranges at Newport Market in Bend are really lush right now.  Chill these until your buddies arrive.  In a pinch, any old champagne, 3T of agave and the juice from one orange will do.  Maraschino cherry juice is a nice complement, too, if you are bold enough to admit you have this in your fridge.  If you don’t imbibe, use the latter recipe substituting the champagne for the non-alcoholic version, plus one bottle of alcohol-free beer.

On to the table trimmings.  Now that you’re committed to having a party, why not prime the evening for success by scouring the internet for titillating facts or scandalous news about topics pertinent to your guests?  Print out one for each guest and hide it under their plate where it will wait for that moment when it’s needed most – right after everyone has eaten and gotten lazy, thinking they can just discreetly burp into their sweater arm and go home.  No dice, Charlie.

After the facts are read, ridiculed and argued over, you’ll need to let them know that they are still not free to go by mentioning how happy you are that the dessert turned out without catching the oven on fire this time, for all the brandy it requires.  No matter that the dessert involves neither brandy nor ovens.  The mention of brandy baked into some kind of sweet dish has a hypnotic effect on even the most puritan, tightly laced type-A workaholic (who is already planning the next morning’s duties) and will buy you some time.

If your crowd is the coffee-drinking-at-night type, when it comes time to shove one’s self away from the table and exclaim disgust with yourself for eating too much, assign a friend to start cranking up the cappuchinos while you move the dessert by way of U-Haul to the living room and strongly suggest everyone follow you in there.  Someone at that point needs to keep an eye on the dogs and delectables dangerously together in one room.

Wake up!  Now, you must begin cooking before the first guest calls and asks  if their ferret can come.  After that there will be nothing but distractions, and you’ve got to stay focused.

Triple Happiness Cabbage

1 large purple head of cabbage, finely chopped (green will do, too)

1/2 C extra virgin olive oil

8 cloves garlic, finely chopped

2/3 C ginger, peeled and finely chopped

1/2 C natural peanut butter

3 T unrefined cane sugar (or whatever vegan sugar you choose. Agave will not do.)

1 T blackstrap molasses

1/2 C crushed peanuts

2/3 C soy sauce

1/2 tsp. cinnamon

1/2 tsp. ground fennel

1/2 tsp. ground star anise, or five seeds (take the seed out of the star first!)

3 ground cloves

2 C brown or white sweet rice, or sticky rice (6C water)

2/3 C well roasted almonds, crushed by hammer in a double paper bag

1. Saute cabbage in oil for ten minutes or so until its halfway cooked.

1a. Skip down to the bottom to get your rice started, then resume cabbage directions at number two.

2. Add garlic and spices and keep cooking until garlic is halfway cooked.

3. Add everything else and cook down until what you see in the murky pot is a dark, fragrant wilt of murmuring Chinese folk tales.[;)]

Rice:

Bring 3 C water to a boil. Immediately pour in 2 C rice. Stir and let boil again with lid on. Don’t forget about this rice! You have to do this all as soon as it boils. Take lid off after you see it boil and break lumps up with wooden spoon, quickly. Put lid back on, let it boil again, then turn it down to med-low, keeping lid on. Leave the rice alone for 15 minutes, then check to see it’s done. You only get one chance to lift the lid or you might wreck it, so choose your opportunity wisely! Have I scared you yet?  If you want to get fancy, wait until the rice is cool enough to handle and form it into 1 C balls, dousing each with a light sprinkle of black or toasted white sesame seeds and a mound of crushed toasted almonds.

Serve Triple Happiness Cabbage with sweet rice in an artful arrangement, adding whatever you have for color available, such as a tiny shred of red pepper atop.

For dessert you’ll want to get this ready ahead of time so that no one talks about you when you’re out of the room: Mix 1/2 can frozen grapefruit juice, 1 C tahini and chill.  Slice papayas, mangoes and jicama and arrange in a kaliedescope dazzle on a big round platter.  Cast a light round of paprika on the arrangement for color.  Set 1/2 lb. dark chocolate on a double boiler until liquid.  Cover and turn off stove.  tHis should stay warm enough through dinner.  Throw a little bit of shredded coconut in a bowl with a tiny spoon.  When people ask what they should do with all of it, tell them to try and heal their childhood traumas by combining various fruits, dips and spreads in whatever way they see fit.  They’ll get the idea.  The grapefruit tahini is particularly good on the mangos with a spritz of coconut.

For those true blue guest who still remain, rouse them and their dogs for walk in the tall grasses behind your house, under the light of the moon.  Or you can wander th bike paths in Sunriver, making a great obstacle course for unsuspecting tourists.  Make sure to bring bottles of water, flashlights and blankets in backpacks for these post-feast wanderings are known to stretch until the chill of midnight with earth’s innocent children and beasts just stretched out beneath the winking stars, not believing their luck.

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