Summer Break

There will be no class in July or August. They will start back up in September and I am already excited for it. All the fall and holiday recipes, I am going to have a hard time picking which recipes to teach! I am planning on doing a stuffed class with stuffed tomatoes, mushrooms, peppers, etc., maybe a casserole/soup class, possible a kid friendly class, holiday baking, and probably a Thanksgiving/Christmas combined class. Check back for more info.

Great class!

Thank you to all who came to the last class. It was my favorite one! (I say that every time) I will be posting the recipes soon. Try them at least once this summer, they are worth it!

June Class

The next Conscious Cooking class is scheduled for Monday June 2nd. It is going to be 'Summer Fare'. I haven't nailed down the menu yet but I do know I will be doing my favorite dairy free potato salad and veggie burgers. Let me know if you want to sign up. The class is $5 and payment is due before the day of class.

Class This Monday!

Just a reminder that the Conscious Cooking class is this coming Monday night. I have a lot signed up so please let me know if you haven't signed up already and would like to come. Also, please let me know if you are bringing a friend. Some of the tentative recipes are Spinach & Garbanzo Bean Salad, BBQ Tofu with a Cherry BBQ Sauce, Toasted Panzenella and Fruit Skewers!

Get 'green-washed' with Wet Seal

Wet Seal has a new 'eco-conscious' line out that was made using standard anti-eco techniques! Normal cotton and inks, normal polluting shipment, normal disposal. 'Green-washing' is now an actual term and "in case you haven't heard the term before, all knowing Wikipedia describes green washing as, "a term that is used to describe the act of misleading consumers regarding the environmental practices of a company or the environmental benefits of a product or service.""

Oaxacan Rice and Beans

Preparation: 20 minutes

Cooking Time: 20 minutes

Serves: 6 side dish or 4 main dish

Ingredients:

½ cup finely chopped carrot

½ cup chopped onion

1 pasilla pepper, seeded and finely chopped

1 serrano pepper, seeded and finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 cup rice

2 ¼ cup vegetable broth

¼ teaspoon salt

1 cup green beans, diced

1 15oz can black beans, rinsed and drained

- Heat oil in a large skillet on medium-high heat. Add carrot, onion, peppers and garlic and cook for 3 minutes.

- Stir in uncooked rice. Cook and stir constantly over medium heat for 2 to 3 minutes.

- Slowly stir in broth and salt. Bring to a boil and reduce heat. Simmer, covered, for 15 minutes.

- Add green beans. Cover and cook for about 5 minutes or until rice is tender and liquid is absorbed.

- Stir in black beans; heat through.

(Recipe modified by Dayna Panella from Better Homes & Gardens)

Roasted Vegetable and Tofu Burritos

Preparation: 20 minutes

Cooking time: 30 – 40 minutes

Serves: 8 – 10 burritos

Ingredients:

1 pound (1 tub) firm tofu

¾ teaspoon turmeric (optional)
1 medium onion, diced
4-5 garlic cloves, minced or crushed

8 oz carrots, diced
2 extra large potatoes, diced
1 green pepper, diced
1 red pepper, diced
2 medium zucchini, diced
8 oz mushrooms, coarsely chopped
4 celery stalks, diced
1 15oz can pinto beans, rinsed and drained (you can use any type of bean you like)

1½ teaspoons dried oregano

½ cup cilantro

Olive oil

Salt and pepper
1 package large flour tortillas

Guacamole (optional)

Hot sauce (optional)

Directions:

- Preheat oven to 400°F

- Drain tofu and press out excess water.

- Crumble tofu. Add turmeric, if using, and stir well.

- Chop all the vegetables approximately the same size so that they will cook evenly.
- Place tofu and vegetables on a large cookie sheet , making sure they're spread evenly and not too thickly.

- Mix about ½ cup olive oil, oregano, salt and pepper around with the vegetables to coat evenly. - Roast in the oven, uncovered, until mixture is lightly charred, about 30 – 40 minutes.

- When mixture is done, mix with the beans of your choice, & spoon the filling onto warmed tortillas.

- Season the burritos with whatever you like, roll and serve.

(Recipe by Dayna Panella)