Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Well,......................I`d love to go, but its a bit far.............can you go for me? The Valley Vegan.................fraggle <EBbrewpunx wrote: DEMYSTIFYING TOFU & TEMPEH & OTHER WHOLE SOY FOODS: SEPTEMBER 16TH, 2006In our most popular class, we will feature nutritious, delicious soy foods and giveyou the chance to try several different non-dairy milks. Join us as we cook up:*Magical Miso Soup w/Tofu & Veggies*Tasty Tofu Scramble*Terrific Tempeh Fajitas*Tempting Tempeh Sloppy Joes*(No-Bake) Chocolate Peanut Butter Pie *Taste Test: Non-dairy Milks (Almond, Rice, Hazelnut, Oat, Soy...) WHEN: Saturday, September 16th -- 10:00 a.m.-1:00 p.m. WHERE: First Unitarian Church of Oakland, 685 14th St. at Castro. DIRECTIONS: http://www.uuoakland.org/directions.htmCOST: $45, plus $5 food/materials fee due on day of classHOW TO SIGN UP: Register online at http://www.compassionatecooks.com or mail a checkto Compassionate Cooks P.O. Box 18512 Oakland, CA 94619. You can also sign up fora cooking series. Check out our packages at http://www.compassionatecooks.com/deals.htm.PLEASE NOTE: You are considered a TENTATIVE sign-up until we receive your payment,at which time we will send you a confirmation via email. DEADLINE TO SIGN UP: Friday September 15th WHAT TO EXPECT: In our monthly demonstration cooking classes, we feature uncomplicatedrecipes, debunk myths regarding plant-based eating, eat yummy food samples, and have a lot of fun! Committed to using local, seasonal, mostly organic ingredients,we provide students with copies of the featured recipes, coupons for local groceriesand restaurants, and a bevy of resources on nutrition, cooking tips, and more! ACCOLADES: THANKS TO IN DEFENSE OF ANIMALS AND HOUSE OF PRODUCE FOR THEIR SUPPORT!WHAT PEOPLE ARE SAYING "Loved it. Loved it. Loved it. I want to bring all my friends and family herenext time. Thank you for all your hard work and effort. I can't wait to comeback.I think you have a future as TV's first vegan chef! You should get in touch with KQED!Awesome class! Loved being exposed to recipes which use ingredients outsideof my normal repertoire. Thank you for introducing people to veg cooking in suchan enthusiastic way.""I am an official groupie! You're so fabulous! It's so nice to be ableto go to a cooking class and learn so much about health and compassion as well aslearning amazing recipes. And you make the adventure fun and exciting!""How delightful! I'm so glad I came. Wonderful wealth of information. Willdefinitely return for future classes. The food was so tasty, some of the best I'veever had. Thanks so much!You have such a warm personality and are so knowledgeable. I love your enthusiasmand will be looking for the TV show!Great class. Great soups. Great teacher! Your sense of humor is infectious.Thanks.Thank you so much! These recipes were absolutely delicious! I can't imaginemissing meat or dairy eating like this. These dishes were not just yummy for veganfood -- they're just flat out yummy! I'm so glad I found out about theseclasses!" ---------------------"Be Kind to Animals...Don't Eat Them."Colleen Patrick-GoudreauFounder & DirectorCompassionate CooksP.O. Box 18512Oakland, CA 94619510.531.COOK (2665)colleenhttp://www.compassionatecooks.comCompassionate Cooks is dedicated to empowering people to make informed food choicesand to debunking myths about vegetarianism through cooking classes, nutrition workshops,farm animal sanctuary tours, and cooking DVDs. "NOTICE: Due to Presidential Executive Orders, the National Security Agency may have read this email without warning, warrant, or notice. They may do this without any judicial or legislative oversight. You have no recourse nor protection save to call for the impeachment of the current President."To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 assuming i'm even in town on the 16th.... maybe you could clone yourself? peter VV Aug 21, 2006 11:58 AM Re: vegetarian cooking class Well,......................I`d love to go, but its a bit far.............can you go for me? The Valley Vegan.................fraggle <EBbrewpunx wrote: DEMYSTIFYING TOFU & TEMPEH & OTHER WHOLE SOY FOODS: SEPTEMBER 16TH, 2006In our most popular class, we will feature nutritious, delicious soy foods and giveyou the chance to try several different non-dairy milks. Join us as we cook up:*Magical Miso Soup w/Tofu & Veggies*Tasty Tofu Scramble*Terrific Tempeh Fajitas*Tempting Tempeh Sloppy Joes*(No-Bake) Chocolate Peanut Butter Pie *Taste Test: Non-dairy Milks (Almond, Rice, Hazelnut, Oat, Soy...) WHEN: Saturday, September 16th -- 10:00 a.m.-1:00 p.m. If George Bush said that the Earth was flat, the headline would read, "Views Differ on Shape of the Earth" Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2008 Report Share Posted December 14, 2008 Last night I went to a friends house where they had an informal vegetarian cooking class. It was really neat to see how easy some of the dishes can be. Unfortunately I believe there was a good deal of sugars in the dishes, which were Chinese dishes (the women who taught it were from Taiwan). For example, they had this fake chicken meat they get at a whole sale shop that provides to restaurants, and it was in an orange sauce, very sweet. They also cooked a lot of things using a vegetarian " oyster sauce " made from mushrooms, which I'm fairly certain had some sugar in the label (to be honest I didn't read the label on this one, but I've seen other types in Whole Foods that have it). In fact, that sauce they used in a lot of things. I have a ginger tamari sauce I use in a lot of things that doesn't have sugars so I am thinking I may be able to make a variation of some of the dishes with that. Does anyone else have suggestions on what else I could use to replace oyster sauce that is without whites? On another note they showed how they like to cook vegetables, so they took a bunch of collard greens, chopped up the stems, put them in a pot to cook, then chopped up the leaves and added them later with nothing but water, ginger and soy sauce. Then they put it on a plate and drizzled sesame oil on top. SO good. In fact I bought some kale today so I can make it at home. Another dish they made was with watermelon rind. They cut out the fruit, kept the rind and I saw it in this bag being saved, so I asked them why. Well they showed me! They cut off the thick dark green skin, chopped the rind up, and put it in a pot with water, ginger, sugar and soy sauce. I am thinking I could make it at home with just a little apple juice instead of the sugar. Let's see, another dish they made used these very thin floppy mushrooms that were dried and had to be softened in water. They used the mushroom (fake oyster) sauce, water, ginger, and cooked cubed tofu in it then added the mushrooms. They thickened it with a little cornstarch later on, and topped it wiht lightly steamed tomatoes. It was very tasty, and I'd like to make it at home, but again, with something to replace the mushroom sauce (the dish didn't taste sweet, but I still want to avoid the sauce given its ingredients LOL). I also tried some fake fish that was made with seaweed to look like skin and give it that sea taste. That was different LOL. They cooked that in just a little soy sauce and ginger. I ended up eating quite a bit of it since it was one of the few dishes I knew was safe, but I'm not sure I could eat a whole lot of it again LOL. But maybe it could be used in a vegetarian seafood soup hmmm, I'll have to think on that! Maybe a New England fish chowder or something! Anyways, that's my vegetarian adventures for the weekend! Tonight I'm making tofu in ginger tamari with four kinds of mushrooms, and some of that kale! I may try to make rice balls again if I have time, but if not I have some frozen rice I can use instead. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2008 Report Share Posted December 14, 2008 Hi Heather! When making Asian food, I usually use what you mentioned with the soy sauce and ginger, but I also have this dried asian spice called " Chinese Five Spices " (Dynasty brand) that I use with either sesame oil or olive oil - it's really good and doesn't contain all the sugar that most sauces do! The result isn't as saucy, since it isn't a sauce but it still tastes really good! That fake fish with the seaweed sounds really good, actually - I think I would like it! The kale also sounds FABULOUS! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sun, 12/14/08, Heather Butler <hawaiihmb wrote: Heather Butler <hawaiihmb vegetarian cooking class Sunday, December 14, 2008, 10:16 AM Last night I went to a friends house where they had an informal vegetarian cooking class. It was really neat to see how easy some of the dishes can be. Unfortunately I believe there was a good deal of sugars in the dishes, which were Chinese dishes (the women who taught it were from Taiwan). For example, they had this fake chicken meat they get at a whole sale shop that provides to restaurants, and it was in an orange sauce, very sweet. They also cooked a lot of things using a vegetarian " oyster sauce " made from mushrooms, which I'm fairly certain had some sugar in the label (to be honest I didn't read the label on this one, but I've seen other types in Whole Foods that have it). In fact, that sauce they used in a lot of things. I have a ginger tamari sauce I use in a lot of things that doesn't have sugars so I am thinking I may be able to make a variation of some of the dishes with that. Does anyone else have suggestions on what else I could use to replace oyster sauce that is without whites? On another note they showed how they like to cook vegetables, so they took a bunch of collard greens, chopped up the stems, put them in a pot to cook, then chopped up the leaves and added them later with nothing but water, ginger and soy sauce. Then they put it on a plate and drizzled sesame oil on top. SO good. In fact I bought some kale today so I can make it at home. Another dish they made was with watermelon rind. They cut out the fruit, kept the rind and I saw it in this bag being saved, so I asked them why. Well they showed me! They cut off the thick dark green skin, chopped the rind up, and put it in a pot with water, ginger, sugar and soy sauce. I am thinking I could make it at home with just a little apple juice instead of the sugar. Let's see, another dish they made used these very thin floppy mushrooms that were dried and had to be softened in water. They used the mushroom (fake oyster) sauce, water, ginger, and cooked cubed tofu in it then added the mushrooms. They thickened it with a little cornstarch later on, and topped it wiht lightly steamed tomatoes. It was very tasty, and I'd like to make it at home, but again, with something to replace the mushroom sauce (the dish didn't taste sweet, but I still want to avoid the sauce given its ingredients LOL). I also tried some fake fish that was made with seaweed to look like skin and give it that sea taste. That was different LOL. They cooked that in just a little soy sauce and ginger. I ended up eating quite a bit of it since it was one of the few dishes I knew was safe, but I'm not sure I could eat a whole lot of it again LOL. But maybe it could be used in a vegetarian seafood soup hmmm, I'll have to think on that! Maybe a New England fish chowder or something! Anyways, that's my vegetarian adventures for the weekend! Tonight I'm making tofu in ginger tamari with four kinds of mushrooms, and some of that kale! I may try to make rice balls again if I have time, but if not I have some frozen rice I can use instead. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 Thanks JJ! I have almost every spice known to man, but not that one LOL! I'll make sure to pick it up. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ J James <jjames1010 Sunday, December 14, 2008 2:45:59 PM Re: vegetarian cooking class Hi Heather! When making Asian food, I usually use what you mentioned with the soy sauce and ginger, but I also have this dried asian spice called " Chinese Five Spices " (Dynasty brand) that I use with either sesame oil or olive oil - it's really good and doesn't contain all the sugar that most sauces do! The result isn't as saucy, since it isn't a sauce but it still tastes really good! That fake fish with the seaweed sounds really good, actually - I think I would like it! The kale also sounds FABULOUS! JJ " Your food shall be your remedy. Let food be your medicine and let medicine be your food. " ~Hippocrates, Greek Physician, 5th century B.C. --- On Sun, 12/14/08, Heather Butler <hawaiihmb > wrote: Heather Butler <hawaiihmb > vegetarian cooking class Sunday, December 14, 2008, 10:16 AM Last night I went to a friends house where they had an informal vegetarian cooking class. It was really neat to see how easy some of the dishes can be. Unfortunately I believe there was a good deal of sugars in the dishes, which were Chinese dishes (the women who taught it were from Taiwan). For example, they had this fake chicken meat they get at a whole sale shop that provides to restaurants, and it was in an orange sauce, very sweet. They also cooked a lot of things using a vegetarian " oyster sauce " made from mushrooms, which I'm fairly certain had some sugar in the label (to be honest I didn't read the label on this one, but I've seen other types in Whole Foods that have it). In fact, that sauce they used in a lot of things. I have a ginger tamari sauce I use in a lot of things that doesn't have sugars so I am thinking I may be able to make a variation of some of the dishes with that. Does anyone else have suggestions on what else I could use to replace oyster sauce that is without whites? On another note they showed how they like to cook vegetables, so they took a bunch of collard greens, chopped up the stems, put them in a pot to cook, then chopped up the leaves and added them later with nothing but water, ginger and soy sauce. Then they put it on a plate and drizzled sesame oil on top. SO good. In fact I bought some kale today so I can make it at home. Another dish they made was with watermelon rind. They cut out the fruit, kept the rind and I saw it in this bag being saved, so I asked them why. Well they showed me! They cut off the thick dark green skin, chopped the rind up, and put it in a pot with water, ginger, sugar and soy sauce. I am thinking I could make it at home with just a little apple juice instead of the sugar. Let's see, another dish they made used these very thin floppy mushrooms that were dried and had to be softened in water. They used the mushroom (fake oyster) sauce, water, ginger, and cooked cubed tofu in it then added the mushrooms. They thickened it with a little cornstarch later on, and topped it wiht lightly steamed tomatoes. It was very tasty, and I'd like to make it at home, but again, with something to replace the mushroom sauce (the dish didn't taste sweet, but I still want to avoid the sauce given its ingredients LOL). I also tried some fake fish that was made with seaweed to look like skin and give it that sea taste. That was different LOL. They cooked that in just a little soy sauce and ginger. I ended up eating quite a bit of it since it was one of the few dishes I knew was safe, but I'm not sure I could eat a whole lot of it again LOL. But maybe it could be used in a vegetarian seafood soup hmmm, I'll have to think on that! Maybe a New England fish chowder or something! Anyways, that's my vegetarian adventures for the weekend! Tonight I'm making tofu in ginger tamari with four kinds of mushrooms, and some of that kale! I may try to make rice balls again if I have time, but if not I have some frozen rice I can use instead. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.