Recipes
Electivity Cooking class

Herbed Hummus recipe

*Organic *Gluten/nut-free *Vegan *Serves 10

 

2 cups of precooked garbanzo beans ( or you can use canned BPA free)

2 Tablespoons of tahini (sesame seed butter)

1/4 cup of olive oil 

Juice of one lemon 

2  teaspoons of sea salt

1 tablespoon of ground cumin 

1 teaspoon of ground cayenne pepper 

1 clove of garlic 

1/2 cup of fresh seasonal herbs (we used fresh italian parsley, and rosemary) 

 

To make the Hummus, place all ingredients into the food processor (except olive oil).

Once the machine is running, you can slowly add the olive oil.

Blend this until its smooth & creamy.  Next turn off the machine, and give this a mix, along with a taste. 

Adjust seasoning if you need. Enjoy with your favorite crackers, and sliced vegetables, such as baby carrots.

Multicolored Quinoa Salad
Petaluma Camp

Multi-Colored Quinoa Salad  

*Gluten/nut-free *Organic *Vegan *Serves 10

 

2 cups of multi-colored quinoa (a blend of white/ black/ red) 

3 and  1/2 cups of water or low sodium vegetable broth  

1 cup of cleaned and chopped fresh kale 

1 cup of cleaned and finely chopped celery 

3 tablespoons of finely chopped fresh seasonal herbs (parsley and cilantro are quite tasty) 

Juice of one lemon 

3 tablespoons of olive oil 

1 teaspoon of ground turmeric 

1 teaspoon of ground cayenne pepper 

2 tablespoons of ground cumin 

2 teaspoons of sea salt

 

Begin by warming up a large stock pot on medium heat.

Add quinoa, and begin toasting this for 1-2 mins. Next, add water (or vegetable broth).

Place a lid on top of the pot and bring this to a boil. Next, lower the heat to low/ simmer and cook this for 15 mins( until the liquid has evaporated)

Next, add the spices, kale, and olive oil. Warming this through for another minute or so.

Turn off the heat,  add lemon juice, and the fresh herbs. Give this a big mix, and taste.

Adjust seasonings if needed. 

Pesto Pasta Salad
Pasta Salad

Pesto Pasta Salad

*Organic *Gluten/nut-free *Vegan *High in protein and fiber *Serves 10

 

2 lbs of gluten-free pasta (my favorite is Trader Joe's Brown rice Fusilli) 

2 cups of cleaned, and finely chopped baby peppers (using yellow, orange, and red)

2-3 tablespoons of minced fresh herbs  such as basil and italian parsley)

1-2 tablespoons of olive oil 

1 teaspoon of sea salt

1 teaspoon of fresh lemon zest

 

Cook pasta according to package directions (10-12 mins till al dente).

Drain the pasta, reserving some of the pasta water (for flavor, and to keep the pasta moist).

Next, add the chopped peppers, herbs, sea salt, olive oil, and lemon zest. Keep this warm. 

Pesto sauce

1 cup of fresh parsley, and fresh basil (1 cup total)

2 cloves of garlic

Fresh lemon zest 

1/4 cup of roasted (unsalted) sunflower seeds 

2 teaspoons of sea salt 

1 teaspoon of ground cayenne pepper 

1/4 cup of fruity olive oil 

 

Combine all the ingredients into the food processor, blend this until it becomes smooth and creamy.  Give this a taste.  

Adjust seasonings needed. 

Combine the vibrantly green pesto to the warm pasta, mixing this well.

Enjoy this as a lunch or dinner with a simple side salad 

 

Side salad

1 package of rinsed red and green leaf of romaine lettuce (chopped).

1/2 cup of cleaned and finely chopped red cabbage 

1/4 cup of roasted  unsalted sunflower seeds)

 

Combine these ingredients into a large bowl.  

Add juice of half a lemon 

2 tablespoons of fruity olive oil 

1 teaspoon of sea salt. 

Combine the dressing ingredients together in a small bowl and mix well.

Pour this dressing onto the salad, mixing well.  Enjoy!

Vietnamese style burritos
Holiday Superfood Dark chocolate truffles

Vietnamese Style Burritos

*Organic/vegan/ gluten free/nut-free *Serves 10

 

1 package of spring roll wrappers (rice based). Softened slightly for 1 min in warm water. 

3 cups of precooked brown short grain rice (sushi style). Warm or room temperature. 

2 medium avocados sliced.

1 large bunch of cleaned lettuce (chopped)

1 cup of thinly chopped red cabbage 

2 packages of sea weed snacks

1/4 cup of white or black raw sesame seeds 

 

For the dipping sauce

1/4 cup of tahini (lightly salted)

1/4 cup of low sodium Ttmari sauce (gluten-free soy sauce)

 1 teaspoon of ground cayenne pepper 

1 teaspoon of fresh grated ginger. 

1 tablespoon of rice vinegar  

Combine all ingredients into a bowl, mix well, and set aside. 

To make the burritos, place a slightly softened rice paper onto a cutting board, lined with parchment paper (to prevent sticking).

Place a small spoonful of the brown rice, along with the vegetables, sliced avocado, and a sprinkle of sesame seeds.  Fold the edges in as you would to wrap a burrito. 

Next, place a piece of the sea weed snack and wrap this around the finished burrito (it's completely optional how you want to incorporate the seaweed.) Continue to create your fusion burrito. 

Once completed, you can serve these along side the dipping sauce. 

 

Holiday Superfood Dark chocolate truffles

*Organic *Vegan *Gluten/nut-free *Makes about 24 truffles  

 

2 cups of old fashioned thick rolled oats 

1/4 cup of hemp seeds 

1/4 cup of unsweetened shredded coconut

1/4 cup of chia seeds

1/2 cup of dark chocolate chips (Whole Foods 365 brand is really yummy)

1/2 cup of coconut butter (melted)

2 tablespoons of pure maple syrup 

1 teaspoon of sea salt 

1 teaspoon of ground cardamon 

1 tablespoon of freshly grated orange zest

Combine all dry ingredients into a large bowl. Mix the melted coconut butter and maple syrup into a separate bowl. Pour the coconut butter and syrup into the large bowl. Mix well until well-incorporated. 

If this seems too thick, you can add 1- tablespoons of the juice from the orange (mixture should resemble a thick dough.)

Next, you can start forming the truffles, by taking a small spoonful into your hand and form golf ball size shapes.  Continue, till you use all of the mixture. 

Place these onto a large platter, you can eat these right away, or place this in the refrigerator to firm up (for 30 minutes) Left over truffles can be placed into an airtight container kept in the fridge for 5-7 days. Enjoy!!