Cooking Demonstrations – Monday 1st, 8th and 15th September 2014 – Wentworthville Community Centre
As a follow-up to the Depression Recovery Program, the Wentworthville Church Missionary Department just completed a series of cooking demonstrations. These workshops were held during the first three Monday evenings of September. This outreach took place at the Wentworthville Community Centre, Wentworthville NSW.
After the introduction on the first night, Brother Domenic Polistina gave a brief account of the community work planned for the local area; he then spoke on the topic which was the focus of these cooking demonstrations – optimal brain function, and which foods aid in maintaining peak mental health. Each week there were between 26-30 visitors present.
The cooking demonstrations were presented by Sisters Nadine Polistina, Susan Lausevic, Stela Gules and Rosemary Voncina. The dishes demonstrated all had ingredients which support optimal brain function. The ingredients in these dishes help to achieve peak mental performance.
Dishes demonstrated were:
- Lentil Spread
- Tofu Mayonnaise
- Susan’s Raw Wraps
- Flax Garlic Sauce
- Walnut Oat Patties
- Green Soya Bean Salad
- Walnut Maple Cookies
- Spinach and Tofu Dip
- Black Eyed Bean and Veggie Soup
- Polenta Slice
- Quinoa Salad
- Lemon and Almond Bars
- Carob and Walnut Brownie
To whet your appetite, here are some of recipes demonstrated:
Tofu Mayonnaise
INGREDIENTS:
300g silken tofu
2 teaspoons onion powder
¼ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon honey
2-3 tablespoons lemon juice, freshly squeezed
METHOD:
Place all ingredients in blender, and process until smooth and creamy.
Susan’s Raw Wraps
INGREDIENTS:
1 cup shredded carrot 2 cups of finely chopped lettuce 1 finely chopped red capsicum 1 finely sliced avocado 1 block tofu sliced in strips and seasoned 1 finely sliced beetroot 1/2 cup chopped sweet basil 1 finely sliced cucumber Garlic powder 1 packet of large round rice paper sheets
METHOD:
Place 1 sheet rice paper in warm water until it softens. Place on linen towel to absorb water. Take a little of each ingredient in middle of rice paper and sprinkle with a little garlic powder. Fold sides and bottom and roll up firm to top. Lightly brush with a little oil to prevent sticking and place on decorative plate. Serve with a little bowl of soy sauce next to wraps to drizzle on when about to eat. Yields approximately 20 wraps.
Walnut Maple Cookies
INGREDIENTS:
2 ½ cups walnuts ground (in food processor)
2/3 cup wholemeal flour
1 teaspoon salt
1/3 cup flaxseed meal
1/3 cup carob chips
½ cup + 2 tablespoons maple syrup
2 teaspoons vanilla
METHOD:
In a small bowl add all the ingredients in the given order and mix well.
Preheat oven to 180°C.
Drop dough on cookie sheet with a spoon, and flatten with a fork.
Bake for 10 to 15 minutes until golden brown; check often to prevent from burning.
Let cool before removing from cookie sheet.
Makes 12 cookies.
Lemon and Almond Bars
INGREDIENTS:
1 ½ cups raw almonds
Zest of 2 lemons
4 tablespoons lemon juice
1 ½ tablespoons vanilla essence
1 cup dates
½ cup dry apricots
3 tablespoons maple syrup
¼ teaspoon salt
1 cup desiccated coconut
1 tablespoon ground linseed
1 tablespoon ground chia seeds
METHOD:
Using a food processor or strong blender, process all dry ingredients except coconut, linseed and chia seeds, until well combined. In a bowl, combine the processed mixture with all the liquid ingredients. As mixture comes together, knead in the desiccated coconut, ground linseed and chia. Flatten it into a tray, and place in refrigerator to set. Cut to desired size and shape.
Great for snacks and lunch boxes.
