Vegan cooking class:  On November 4, 2007, ten or so members of the congregation gathered at Lovin’ Spoonfuls, the premier Tucson vegan restaurant, to watch a cooking demonstration.  The owner of the restaurant, Peggy Raisglid, prepared two breakfast, two lunch, and two dinner recipes. Here are the recipes and cooking instructions. Vegan cooking uses no animal products.

Breakfast
Pancakes
            Ingredients:
1 cup whole wheat pastry flour
2 Tbl Florida Crystals sugar
½ tsp baking powder  
¼ cup canola oil
3/4 cup milk

Equipment: skillet, spatula, ladle, mixing bowl, fork, measuring spoons and cups
Serve with: Maple syrup
Alternatives: Pancake mix (e.g., Aunt Jemima’s) plus soy milk and oil
Tips: Don’t over beat batter – lumps are fine.  Skillet should be ~375. 
Flip when pancakes start to bubble. Turn pancakes only once – excessive handling yields tough pancakes

Scrambles:
            Ingredients:
½ regular tofu tub
1 tsp garlic salt
¼ tsp oregano
1/16 tsp turmeric

Possible additions: Fresh tomatoes, fresh basil, onions, olives, sun dried tomatoes,  mushrooms, garlic, peppers

Serve with: Toast, soy sausage, soy bacon, toast, home fries, fruit
Other breakfast ideas: French toast, cereal with soy milk, soy yogurt

Lunch
Tofu Sandwich:
Rudi’s organic multigrain bread
Lettuce
Tomato slices
Vegenaise
Regular or silken tofu     
Soy sauce
Fresh garlic

Slice tofu approximately ¼ inch thick.  Insert thin garlic slices into tofu.  Place in pan with olive oil.  Sprinkle with soy sauce or Braggs.  Sauté until golden on both sides.

Equipment: toaster, knife, skillet

Tempeh Salad Sandwich:
Rudi’s organic multigrain bread
Lettuce
Tomato slices
Vegenaise
Tempeh
Celery
Garlic salt

Steam crumbled tempeh with water in skillet.  Mix with Vegenaise, celery and garlic salt. 

            Other options: vegan turkey slices, deli slices, chick-ettes

Dinner

Chili
1 cup TVP
1 can black, pinto or kidney beans
2 cups salsa

Equipment: crock pot, wooden spoon

Entrée:

Buddha’s Delight
Frozen mixed Asian vegetables
Fresh bean sprouts
Fresh ginger
Sesame oil
Sesame seeds
Cooked rice
Orange juice
Soy sauce

Sauté ginger lightly in sesame oil.  Add frozen veggies and bean sprouts.  Add ¼ cup OJ and 2 Tbl soy sauce.  Cook until hot through.  Serve over cooked rice and sprinkle with sesame seeds.

Equipment:
Rice cooker, pan

Dessert:

Chocolate mint mousse pie:
1 box silken tofu
½ bag Trader Joe’s chocolate chips
1 drop mint extract
Rich Whip

Blend tofu until smooth.  Melt chips in sauce pan.  Pour into blender slowly, while blender is on to combine with tofu.   Top with Rich Whip

Equipment: food processor or blender, sauce pan

Beverage:

Smoothie
1 ¾ cups fruit juice
1 cup frozen fruit

Blender, measuring cups