Schofields Church – 11th, 18th and 25th May 2015
It is such a pleasure to report on our recent cooking demonstrations that were held at Schofields Church recently in May 2015.
We had three sessions held on Monday nights, with each session delivering about 4 food demonstrations.
Proceeding each session there was a health talk by Amos Thiel on various interesting topics.
Our competent cooks namely Lidia Voncina, Amy Gules, Rosetta Ilic, Vivian Cosson, Stela Gules, Denise Gules and Rosemary Voncina were delighted to share healthy vegan recipes, many of which have been passed down thru generations or just recent additions to the family table. Some of the foods that were on the menu included delicious soups like ‘Cream of Broccoli’ and ‘Baked Kumera Soup’, casseroles from Borlotti beans also eggplant and tomato. Potato and rice bake served with mushroom sauce, kale, quinoa and roasted sweet potato salad followed by yummy desserts such as cherry crumble with coconut custard, date and apricot slice and chia, date and almond balls.
We were also shown how to make almond milk and mouth-watering strawberry nut shakes.
The average attendance was 55-60 people. Everyone could sample each food as it was being demonstrated and given the recipes and notes to take home with them.
All in all I feel that these outreaches have a great success providing healthy and nutritious options to add to our meal plans and broadening our culinary repertoire.
We thank the Lord for opportunities that He affords to us to help our fellow beings and may He continue to bless His work and His faithfully workers.
~ Rosetta Ilic
Some of the recipes demonstrated:
ALMOND MILK
Ingredients:
1 cup soaked almonds (¾ cup raw almonds when soaked = 1 cup soaked almonds)
4 cups filtered water
Pinch salt
½ teaspoon maple syrup (optional)
Method:
- Soak almonds overnight or for at least 6 hours, and discard water.
- Blend soaked almonds with filtered water, salt and maple syrup until well done.
- Pour through a cheese cloth and squeeze the milk out leaving the almond cheese.
Notes:
The milk can be used plain or with flavour; also makes an awesome milk shake with fruit and maple syrup.
The cheese is fabulous used with salt and olive oil as a spread, or in dips and stuffed tomatoes.
KALE, QUINOA & ROASTED SWEET POTATO SALAD
Ingredients:
1 bunch kale, chopped
1 large sweet potato, cubed (2 sweet potatoes if on the smaller size)
1 cup quinoa, uncooked
3 teaspoons coconut oil
Salt to taste
1 tablespoon olive oil
½ lemon, squeezed
Roasted sesame and sunflower seeds to garnish (optional)
Method:
- Preheat oven to 200°C. Place cubed sweet potatoes in baking tray and disperse coconut oil evenly in dollops across tray and place to bake for 15-20 min till potatoes are soft all the way through, rotating and mixing half way through. When finished take out and place aside to cool.
- Make dressing by mixing olive oil, salt and lemon juice, and then pour over chopped kale in a mixing bowl. Mix well, and allow to marinate for a few hours or overnight ideally.
- Boil quinoa with stock cubes till fluffy and the white rind starts to separate from the grain, then set aside till cool.
- Mix in sweet potatoes and quinoa when ready to serve. Garnish with dry roasted seeds.
CHIA, DATE & ALMOND BALLS
Ingredients:
200g dried apricots
90g almond meal
35g desiccated coconut
45g chia seeds
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
500g pitted dried dates
1 lime, zest and juice
Extra desiccated coconut to roll into
Method:
- Place the almond meal, coconut, chia seeds, cinnamon and vanilla in a food processor and process until all the ingredients are finely chopped.
- With the motor running, add the apricots and the dates a few at a time, processing until all the dates have been added and the mixture is starting to come together. Add the lime juice and zest to bind it together.
- Roll into 3 cm round balls (you can roll all into the extra coconut, or only half for contrast). Place in a container, and refrigerate until ready to serve.
TIP: Covered in the fridge, they will keep for up to 2 weeks.
Preparation time: 20 min (+ chilling)
Cooking time: Nil
Makes 34 balls
Photos curtesy of Danko Ilic
