BY EILEEN BIRD
On Sunday, May 20, Granite Bay Church hosted a great cooking class on the importance of breakfast. If you didn’t attend, then you really missed out! The recipes included some very delicious waffles, Sweet Cashew Cream, Mexican style scrambled tofu and a creamy bean recipe. This breakfast combination was not only delicious, but very filling and nutritious, which you might expect when the class is taught by two registered dietitians. Those who attended learned very good reasons to eat breakfast, ranging from weight control to improving the ability to think clearly.
Many of those attending were not members of Granite Bay, but learned about the class from other attendees. Cooking classes are a great outreach opportunity to invite people you know from the community.
If you missed our cooking class, don’t worry, we have another one around just around the corner! Our next cooking class will be September 16 and will feature smoothie recipes from you! The most delicious recipes submitted will be demonstrated at this class. Stay tuned to hear how to submit your recipe as the winner will get a prize!
Scrambled Tofu—Mexican Style (Huevos A La Mexicana)
1 tsp extra virgin olive oil
1 chopped bell pepper
2 packs firm tofu
4 oz can green chili peppers
1⁄2 tsp turmeric
1⁄4 cup chicken seasoning
1⁄2 cup frozen spinach
Salt to taste
Drain tofu and squeeze dry. Sauté bell pepper until pepper is crisp tender. Cook tofu with pepper until smell is gone. Add rest of ingredients and cook until spinach is done.
Chicken-Like Seasoning
1 cup nutritional yeast flakes 2 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp Italian herb seasoning
This seasoning can be used for many different dishes, such as soups, stews, casseroles, vegetables, etc.
Yield: 8 servings
Onion, 2 cups, chopped = 2 Tbsp dried minced onion = 2 Tbsp onion powder Garlic, 4 1⁄2 heads/bulbs = 2 Tbsp garlic powder 1 Tbsp fresh herbs = 1 tsp dried
Great Northern Breakfast
3 cups dried white beans
2 quarts water
1 onion, chopped
1 cup soy or nut milk
1 tbsp whole wheat or brown rice flour
Rinse beans under tap water. Place all ingredients, except soy milk and flour, in a crock pot set on high. Cook overnight. In the morning, mix soy milk and flour and stir in. Continue stirring until thickened. Pour over toast.
**Recipe from Weimar Institute's NEWSTART Lifestyle Cookbook
Sunflower Oat Waffles
1 cup water
1 banana (frozen is okay)
1 cup rolled oats
1⁄4 cup ground flaxseed
1⁄2 cup sunflower seeds
1⁄4 tsp salt
Blend all ingredients in a high-speed blender until thick. The batter should not be too runny, it should be thicker than normal batter. You may add water as the batter thickens even more as it sits. Spray your waffle iron, and pour about 3⁄4 cup of the batter onto iron. Spread evenly, making sure not to run over the edges. Heat for about 5 minutes, until steam has dissipated. Add your favorite toppings and enjoy! One batch makes about 4 of these round 6-inch waffles.
This recipe is gluten-free if you use gluten-free oats.
Yield: Four 6-inch round waffles
Sweet Cashew Cream
1 1⁄2 cups raw cashews*,
1⁄2 cup water
1⁄4 cup maple syrup or honey
1 tsp vanilla 1⁄4 tsp salt
Blend together in a high speed blender until smooth and creamy. Use less water for thicker consistency. Enjoy with fresh berries or drizzled over waffles - or both!
*Soaked for 2 hours, rinsed, and drained (should be about 2 cups soaked cashews.
Yield: 2 1⁄2 cups