Archive for January, 2008

Free Events, Cooking Classes and Quick and Easy Breakfasts and Vegetarian Recipes
January 11, 2008

FEB 7TH, 7PM, I WILL BE GIVING AWAY “FREE TASTES” OF MY ORGANIC DARK CHOCOLATE CAKE AT THE JONES LIBRARY IN AMHERST, MA IN HONOR OF THEIR BASKET AUCTION

HANDS ON ORGANIC GOURMET VEGETARIAN COOKING CLASSES in Shutesbury, MA

Guaranteed to inspire the novice and seasoned cook to be creative and well nourished. Ages 10-100+ welcome.

To register please call Leslie Cerier 413-259-1695 or email lescerier@aol.com Check my website for more details: lesliecerier.com

HANDS ON ORGANIC GOURMET VEGETARIAN COOKING CLASSES

FEB 10TH 11AM-2PM
QUICK AND EASY MEALS WITH WHOLE FOODS
Create delicious meals in minutes. Come learn the cornucopia of quick cooking ingredients to stock, and how easy they are to cook from scratch. Leslie Cerier will give you
Time saving tips
Quick cooking methods
Shopping tips for organic, seasonal and local ingredients: buying the most and spending the least
How to set up your home kitchen efficiently
We will cook and feast on 5 different quick dishes made with organic, seasonal and local ingredients. Recipes may include: Quinoa with Pumpkin Seeds and Gogi Berries, Tempeh with Marinated Dried Tomatoes and Kale, Greens in Tahini Sauce with Tofu, Curry Coconut Lentil Soup, Tomato Lentil Soup with Fennel and Kale, Linguini a la Sweet Putanesca, Curried Coconut Seitan, Asian Vegetable Stir-fry with Bhutanese Red Rice, and more.

FEB 17 11AM-2PM MORNING BLISS
BREAKFASTS YOU WON’T WANT TO MISS

Warm from the oven, hot off the stove, or straight from the blender, after this class you will find it hard to start the day without the pleasure of a good meal. No matter what your breakfast preference-whether you are an occasional, or traditional vegetarian, a vegan, or someone who requires a wheat-free diet-you’ll find plenty of healthy and delicious choices to start your day. Recipes may include Date and Coconut Porridge, Hazelnut Granola, Teff Banana Pancakes, Goat Cheese Omelets, Waffles with Strawberry Sauce, Cranberry Scones, Fruit Smoothies, Blueberry Corn Bread and more.

Classes are $55 each if paid 2 weeks in advance. OR if you register for both classes at least 2 weeks in advance: Take 2 classes for $100. Each class will cost $60 at the door.

Breakfast Recipes from Leslie Cerier’s cookbook, Going Wild in the Kitchen

VANILLA-SCENTED BULGUR WITH DRIED CHERRIES AND TOASTED WALNUTS
Four servings

2 cup water
1/3 cup dried pitted cherries
2 to 3-inch vanilla bean split lengthwise or 1 teaspoon vanilla
1 cup bulgur wheat
1/4 teaspoon sea salt
1/2 cup walnuts
2 cups plain yogurt
Optional: honey for drizzling
To prepare:
In a medium saucepan over moderate heat, add the water and cherries with vanilla bean. Cover and bring to a boil. Add the bulgur and salt reduce the heat to low and simmer until the water is absorbed; the bulgur is tender, about ten minutes. Remove the vanilla bean
While the bulgur cooks, in a small dry skillet over moderate heat, add the walnuts and toast, stirring often, until they are aromatic, become dark, about five to six minutes.
Spoon the bulgur into heated soup bowls, add one-half cup yogurt per person and top with walnuts. Drizzle a little honey or maple syrup over the whole affair for extra sweetness if desired.

CRANBERRY-BANANA SMOOTHIE
Bananas and peach juice naturally sweeten the beautiful tart red cranberries in this luscious smoothie.

Serves 4-6
Yield: About 6 cups

3 small bananas or 2 large
1 cup fresh or frozen cranberries
2 cups vanilla soymilk
1 cup peach juice
1/2 cup plain cow, soy, sheep, or goat yogurt

1. Place all the ingredients in a blender and purée until smooth.
2. Pour into glasses and serve.

TEFF BANANA PANCAKES
You’ll flip for these delicious pancakes, made with naturally sweet teff and bananas. Although my family enjoys them plain or topped with applesauce, they also like dipping them in yogurt and Strawberry Sauce.

Yield: About 25 pancakes (3 inches)

2 tablespoons flaxseeds
2 ripe bananas
1 1/2 cups vanilla soymilk or apple juice
1 tablespoon vanilla
1 tablespoon honey
1 1/2 teaspoon safflower, almond, or canola oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Optional: 2 eggs

1. Place the flaxseeds in a blender and grind until powdery. Add the bananas, soymilk, vanilla, honey, oil, and eggs if using. Blend well.
2. Combine the flour, baking powder, salt, and cinnamon in a large mixing bowl. Add the banana mixture and stir until well combined.
3. Heat a griddle, cast iron skillet, or large frying pan over medium heat. If it does not have a nonstick surface, brush it with oil.
4. Drop heaping tablespoons of batter onto the hot griddle and cook 1 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.
5. Serve immediately with your favorite topping.

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