As a community outreach program on good health during May, the Gloucester Seventh-day Adventist Church sponsored a vegan cooking class. Its notice in the paper said, “A vegetarian diet by definition can include eggs and other dairy products. Vegan cooking uses only plant-based ingredients and is normally part of a total lifestyle of healthful living.”
The notice continued, “Our instructor earned her Master of Science Degree, Physician’s Assistant, and completed a second degree in Culinary Arts.” This is a brief background of Dolores Tamez-Parlett of Gloucester.
In selecting the recipes for class, Dolores explained, “I wanted to use those with a little flair and special flavor.” It was a complete meal program including soups, a section taught by Marge Eveland. The 16 men and women attending not only had an evening of learning but, also, an evening of good eating, as well, with the pleasure of tasting each menu listing.
Dolores, a California native, came East in 1999 to accept a job in Virginia. Here she met her husband Alec (John) Parlett in 2001. Today they have two daughters, Megan and Jennifer.
“I love to cook and bake,” Dolores confided. “My favorite method is baking, but I do love to grill. When busy at work I usually go to easy recipes, ones the family will eat. When I have a lot of time I like to try new recipes. The good ones I will add to my collection. I learned to cook from my mother, and some was self-taught. In college I worked at a summer camp in the San Bernardino mountains and even learned more.”
Dolores explained, “I was finishing my master’s degree in Physician’s Assistant studies when I started my culinary training.” She received her associate’s degree from Johnson & Wales in Norfolk.
The following recipes are some you may like to add to your own collection.
The menu: Salad with Cashew Dill Dressing, Fajita Taco with Jicama Wrap as shell, No Bake Energy Balls, Borscht, and Rice Pudding with Berries.
RICE PUDDING
1½ c. rice (sushi, jasmine or basmati)
1/3 c. orange raw sugar
0.1 vanilla bean or 1 Tbs. paste
7 c. almond milk
Pinch of salt
Berries
Rinse the rice with water. Add rice to a medium saucepan, vanilla bean and pod, salt and 1 c. almond milk. Cook over low heat stirring occasionally until the milk is absorbed, approximately 5 minutes. Gradually add 5 more cups of almond milk, about ½ c. at the time. Let the milk absorb before adding more. After about 25 minutes the rice pudding will be thick and creamy. Let cool then stir in the last cup of milk. Remove vanilla bean pod if used. Spoon into glass and garnish with berries. Tips: You can add cinnamon, dried fruit or nuts.
CHICKEN LIKE SEASONING
1½ c. nutritional yeast flakes
¼ c. onion powder
1 Tbs. parsley flakes
1 tsp. garlic powder
1 tsp. basil
½ tsp. each: paprika, ground celery seeds, turmeric, marjoram, savory
Blend in a dry blender or food processor until uniform in color. Store in a clean dry jar.
Tip: A savory seasoning for tofu, soups and sauces.
CASHEW DILL DRESSING
½ c. raw cashews, rinsed
¾ c. hot water
1 Tbs. lemon juice
½ tsp. salt
2 tsp. onion powder
½ tsp. garlic powder
2 tsp. parsley
½ tsp. dill weed
½ tsp. basil
Blend the cashews and water until smooth. Add the next four ingredients and continue blending until smooth. Add the herbs and blend briefly. Allow to cool before serving. Makes approximately 1½ c.
Tip: You can use all dry spices if you don’t have fresh ones.
NO BAKE ENERGY BITES
1 c. rolled oats
½ c. carob chips
½ c. ground flaxseed meal
½ c. crunchy peanut butter
1/3 c. maple syrup
1 tsp. vanilla extract
Unsweetened coconut flakes
Combine all ingredients together in a bowl. Form into 2-inch balls and roll in coconut. Place on a baking sheet and freeze until set, about an hour.
FAJITA SEASONING
2 Tbs. chili powder
1 Tbs. cumin powder
1 Tbs. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
½ tsp. cayenne pepper, adjust according to your preferred spice level
Mix together all ingredients together well.
Tip: Store in air tight container.
BORSCHT (SOUP)
Marge Eveland
2 Tbs. oil (I prefer peanut oil but olive oil is good.)
1 onion, chopped
4 cloves garlic, chopped
Caraway seed, to your taste
1 leek, chopped (1 clump)
1 to 2 carrots, shredded
1 parsnip, chopped
1 stalk chopped celery or more if preferred
1 small red cabbage, cored and shredded
2 small beets, peeled and shredded
Another 1 beet, peeled and cubed
1 c. baby spinach
4 potatoes, peeled and cubed
1 c. tomato sauce, organic preferred
Fresh parsley, lovage, dill, amount as desired, not dried
2 Tbs. salt
Small amount of dried cayenne pepper
Bay leaves, thyme and paprika according to your taste
Juice of 1 whole lemon
In a large pot heat the oil. Add the onion, garlic, caraway seed and sauté lightly. Then add chopped leeks, shredded carrots, celery. Sauté for a few minutes. Then add 4 c. water, red cabbage, salt, and both of the shredded beets. Sauté for 5 minutes. Add the parsnip, potatoes and the last beet. Let the soup boil until potatoes are tender, approximately 20-30 minutes. Then add the tomato sauce and spinach. Boil 3 more minutes. After that add both the dry and fresh spices. Let the soup bubble gently for a brief period of time. When it is completed, add the fresh squeezed lemon juice. Serve with vegan sour cream, fresh green onions and bread of your choice.
