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The flyer said "Vegan Cooking Seminar". When I saw the title of this flyer left on my desk at work, I was intrigued. The seminars were well prepared and presented. The recipes in this issue are from this recent series of three live cooking classes in Denver that were offered by the Eden Valley Institute of Loveland, Colorado, and sponsored by the Denver South Seventh-Day Adventist Church. Eden Valley generously provided three 3-hour vegan cooking classes on a donation only basis! The instructors were excellent, and varied from week to week. Many of the instructors were students at Eden Valley, and some were teachers. In addition to cooking instruction, there were talks on diabetes, carob, dairy, sugar, exercise, vitamin B, sprouting, and more. One class featured Dr. Cherne, the medical doctor at Eden Valley, speaking on the importance of a low fat vegetarian diet.

Each class had a theme, appropriately beginning with Breakfast. The second class featured Entrees, and the third, Desserts. We were given a packet of recipes each week as we registered and entered the room. The classes featured demonstrations of many of the dishes, and explanations of many more. The "tasting" at the end of each class was very generous – I often could not fit everything on my plate, much less in my stomach! You can be sure that no one left these events hungry.

One of the bonuses of these programs was definitely the people. Both the instructors and the audience in general were so pleasant, so kind. I like to think that their compassionate, gentle way of eating contributed to the behavior and atmosphere of the classes.

In years past, the VSC has often sponsored a summer tour of Eden Valley, with VSC members picking or purchasing organic produce, and enjoying lunch and the beautiful countryside. If you have an opportunity to go, or take future classes taught by Eden Valley, be sure to avail yourself of these circumstances and enjoy a truly wonderful event!

Spinach Tofu Soufflé – serves 12

3 12-oz. cans spinach, drained well or equivalent fresh cooked spinach
3 lb. Tofu, well drained and mashed
1 c. soy mayonnaise
4 t. salt
½ t. garlic powder
1 ½ t. chopped onion, sautéed

Sauté onion. Mix above ingredients well in large bowl. Place in an oiled 9" x 12" pan, patting smooth. Bake 350 F for 30 minutes. Pour 2 cups of Pimento Cheese Sauce (recipe follows) on top of the pan. Continue baking until cheese sauce is lightly browned. Cut into 3" squares, and serve with vegetables.

(Note: I used four 10-ounce boxes of frozen spinach, thawed and well drained, and increased the onion to one onion. This version of the recipe filled a 10" x 16 " pan.)

Makes about 2 cups

1 c. water
1 t. onion powder
3 T. nutritional yeast flakes*
¼ c. pimentos
1 c. washed cashews
1 t. salt
4 t. freshly squeezed lemon juice

Place all of the above ingredients in the blender and blend until smooth. Use for topping for the Spinach Tofu Soufflé, or other recipes that use cheese.

(Note: This is sauce is good over baked potatoes, steamed vegetables, or grains.)

Savory Bouquet Dressing – Oil free

1 c. water
½ t. salt
½ t. onion powder
1/8 t. thyme
½ t. sweet basil, ground
½ c. sunflower seeds or rinsed cashews
2 T. lemon juice, fresh
1/8 t. garlic powder

Blend water and seeds together first. Add the remaining ingredients and blend until light and creamy.

Optional: may add a few tree-ripened olives.

Variation: Add 1 c. canned tomatoes and 1 t. honey**, and omit the thyme and basil to make Sunny Tomato Dressing.

Unsausages – serves 10

2 ½ c. water
2 T. oil
2 t. onion powder
1 t. sage
1 t. garlic powder
½ c. soy sauce or Liquid Bragg’s Aminos***
2 c + 2 T. rolled oats
2 t. honey**
2 T. nutritional yeast flakes*
½ t. Italian seasoning

Combine water and seasoning and bring to boil. Add oats and simmer for 5 minutes. Put the lead on the pot and let cook for approximately 10 minutes. Then form small patties and bake on oiled cookie sheet at 350 F for 15 minutes. Turn and bake another 5-10 minutes, depending on desired crispness. Freezes well.

Variation: Replace oats with rice flakes.

Brown Gravy – makes 5-6 cups

½ c. water
½ t. salt
1 T. onion powder
4 c. boiling water
½ c. raw cashews, rinsed
¼ to 1/3 c. cornstarch or arrowroot
3-4 T. soy sauce or Bragg’s Liquid Aminos***

Blend smooth all ingredients except the 4 cups of water. When smooth, slowly add rest of water to blender while running. Pour into saucepan or double boiler. Lightly boil, stirring until thick, approximately 10 minutes.

* Nutritional yeast is available in the loose bins of most natural foods stores.

**Honey is shown in the original recipes. Vegans may use another liquid sweetener such as barley malt, brown rice syrup, maple syrup, etc.

***Bragg’s Liquid Aminos is available in most natural foods stores. As shown in the recipes above, soy sauce may be used instead.