Jr Chef Recipes
Electivity Cooking class
Electivity Cooking Camp

Quinoa salad and Herbed  hummus!

Quinoa salad *Serves 12-16 *Gluten/Nut free *Vegan *Organic *High in protein *Iron *Calcium *Magnesium * 

1 and a half cups of quinoa (we used red quinoa)

2 cups of water

2 medium sized English cucumbers (rinsed, and diced into bite size pieces)

2 tables of fresh chopped basil

1 cup of chopped cherry tomatoes ( optional)

2 tablespoons of ground cumin

1 tablespoon of ground turmeric

1 teaspoon of ground cayenne pepper

The juice of one lemon

Sea salt to taste (roughly 1 tablespoon)

1/4 cup of extra virgin olive oil

Begin by warming up a large pot on medium heat. 

Add the quinoa, begin toasting this for 1-2 mins (till this becomes lightly brown, and fragrant).

Next slowly pour the water, place a lid on top.

Bring this to a boil, then lower the heat to simmer (continue cooking this for 15 minutes).

Once this has completely cooked through, fluff this with a fork.

Next add the chopped vegetables, herbs, spices, lemon juice, and olive oil. 

Mix this well, enjoy this room temperature or chilled, as a side or main dish. 

Herbed Hummus *Serves 12-16 *Vegan *Organic *Gluten/nut-free *Organic *High in protein

3-4 cans of low sodium chick-peas (drained well) 

1 clove of garlic

3 tablespoons of fresh minced herbs (such as basil & cilantro)

Juice of one lemon

1 teaspoon of sea salt

2 tablespoons of ground cumin

1 teaspoon of ground cayenne pepper

2 tablespoons of Tahini (sesame seed butter)

1/4 cup of olive oil


Combine all the ingredients into the food processor (except the olive oil)

Next turn on the machine, while this running, slowly add the olive oil into the mouth feed.

Continue to blend this till everything becomes incorporated, smooth, and creamy. 

Next give this a taste, adjust seasoning if you need. 

Enjoy this with your favorite chopped vegetables, crackers or pita bread.  

Electivity Cooking Program

Summer Pesto/Pasta Salad 

* Organic *Vegetarian *Gluten/nut-free *Serves 16.


3 lbs of precooked gluten-free pasta (such as Trader Joe's "Brown rice Fusilli Pasta") cooked to al dente

2 tablespoons of extra virgin olive oil

3 cups of finely diced summer squash/zucchini

2 cups of frozen petite peas

2 tablespoons of fresh minced basil

* freshly grated parmesan cheese to taste. 

Summer pesto sauce *Vegan *Gluten/nut-free *Organic *Serves 16

Roughly 3 cups organic baby spinach. Rinsed slightly

2 cloves of raw garlic

1/4 cup of roasted unsalted pumpkin seeds

3 tablespoons of fresh minced basil

Juice of one lemon

1 teaspoon of sea salt

1 teaspoon of ground nutmeg

1/4 cup of extra virgin olive oil


Combine all of the ingredients into the food processor (except the olive oil).

Begin running the motor, then slowly add the olive oil through the mouth feed.

Blend until everything is well incorporated.

Turn off the machine and give this a taste. Adding additional salt or olive oil if this is too thick.

Combine this vibrant green sauce to the warm pasta salad.

Mix thoroughly. Enjoy this as a main dish for lunch or dinner!

Thai-inspired Fresh Spring Rolls

*Gluten/nut-free *Vegan *Organic *Serves 12-16


1 package of Rice paper spring Roll wrappers (following package instructions, by softening briefly in water)

1 medium cucumber, rinsed and finely chopped

Finely chopped purple cabbage. Rinsed

Finely chopped red leaf lettuce, rinsed and padded dry

Finely chopped fresh cilantro

3 cups of precooked sushi brown rice.

To assemble the spring rolls, place one softened rice paper wrapper onto a cutting board (lined with waxed paper, to prevent any sticking) 

Next, place a tablespoon of rice in the middle, followed by a small handful of each vegetable and fresh cilantro.  

Carefully fold the sides of the wrapper (as you would a burrito) then roll this up.

Continue this same method for the additional spring rolls. 


These spring rolls are delicious served with a simple sauce made from equal parts of Tahini (sesame seed butter) and low-sodium tamari sauce (gluten-free soy sauce).

Along with the juice from one lime. Mix this well, and serve alongside the spring rolls.

Enjoy these room temperature or chilled!

Taco Bar

*Serves 12-15 *Organic *Gluten-free *Vegan

Refried Beans

4 cups of precooked, or canned pinto beans (soak and then cook the pintos for 2 hours, with 3 dried bay leaves. Save 3 tablespoons of the bean cooking water)

Sea salt to taste

Roughly 2 tablespoons of ground cumin

1 tablespoon of smoked paprika

1 teaspoon of cayenne pepper

2  tablespoon of olive oil

Combine the bean liquid, olive oil and seasoning into the food processor. 

Blend this till it becomes smooth and creamy. 

If the beans seem to thick, add some more olive oil or lime juice to thin this out. 

Next ,warm the beans in a large saute pan, on medium  heat, mixing from the bottom up to avoid sticking.

Warm this up for 5 mins till it starts to thicken slightly. 

Turn off heat and keep warm


*Serves 12-16 *Organic *Vegan *Gluten/nut-free 

5 medium to large ripe avocados 

Juice of 2 limes

1 teaspoon  of sea salt

1 teaspoon of smoked paprika

1-2 teaspoons of fresh minced cilantro

Scoop the avocados into a large bowl, mash slightly with a fork.

Next, add the lime juice, seasonings and cilantro. Mix well. 

Enjoy the refried beans on your favorite tortillas, with a generous spoonful of guacamole, shredded vegetables,& shredded cheese if you desire.  

Cauliflower Crust Pizza

*Gluten/nut-free *Organic *Serves 8- 15

4 pre-made cauliflower shells (we used Whole Foods brand) 

Preheat the oven to 425 degrees.

Bake for 10-15 mins till the cheese melts and the pizza shells become crispy and golden brown 

Let this cool for 5 mins before slicing.


1 package of shredded mozzarella cheese (roughly 3 cups)

1/2 jar of your favorite tomato sauce

4 tablespoons of freshly-torn basil


Feel free to add any additional toppings such as olives, artichoke hearts, bell peppers etc.

Place each pizza shell onto a baking pan, lined with a silicone mat, to prevent sticking.

Next, add some sauce onto each pizza, followed by the cheese, fresh basil and toppings of your choice. 

Place in the oven. And bake until cooked through.

No Bake Power Bite Cookies 

*Gluten/nut-free *Organic *Gluten/dairy/nut-free  *Makes 30 cookies

3 cups of old fashioned rolled oats

1/4 cup of hemp seeds.

1/2 cup of dark chocolate chips (low sugar)

1/4 cup of unsweetened shredded coconut

1 teaspoon of sea salt

1 teaspoon of ground cardamom

1 teaspoon of pure vanilla extract  (alcohol-free)

1/2 cup of sunflower seed oil or coconut oil

1/3 cup of raw honey (or pure maple syrup)

Combine all of the ingredients into the food processor, pulse everything until it becomes well incorporated, and forms a dough.

Next, form the cookies by placing a small amount of the mixture into your hands, and roll this so it resembles truffles.  Continue forming the rest of the mixture. 

Place the cookies on a large plate, and then place these into the fridge to firm up (for 1 hour at least).