Environmental Emotional

Archive for the ‘Vegan Recipes’ Category

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

Advertisements

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…

View original post 1,078 more words

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

Image

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

Image Read the rest of this entry »

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

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.

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.

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

 

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.

%d bloggers like this: