Vegetarian Cooking Schools

Vegetarian cooking schools are becoming more and more popular. Whilst this kind of cooking was traditionally more limited than traditional cookery schools, there is now a huge demand for vegetarian cooking that is both tasty and sophisticated. Vegetarian cookery classes can help beginners or more experienced cooks learn how to make nutritious and tasty vegetarian meals, possibly on the way to becoming a vegetarian chef.

Vegetarian food is now one of the most popular alternative cuisines. You will be required to learn about the nutritional value (and deficiency) of the diet and how to compensate for the lack of animal protein and vitamins. You will also be required to demonstrate proficiency in preparing popular vegetarian dishes. In the most advanced classes you will be required to invent recipes where you turn popular dishes like lasagna into a vegetarian meal.

If you are looking for a vegetarian cooking class then take some time to compare what is available. Start by comparing the content of each class by looking at the skills you'll learn, and whether they are at a level to suit you. Fitting cooking school into your life can sometimes be difficult. This is why many classes offer flexible options, but be sure to find this out before signing up. Whatever you choose, you have to be comfortable with it if you want to make the best from your new cooking class.

Once you've found some vegetarian cooking schools to suit you then you will need to start the application process. This may require you to demonstrate your current skills, depending on the level of the course you've applied for. At the end of it you may receive a diploma or higher qualifications, to take your further towards a career as a vegetarian chef.

Find the BEST vegetarian cooking schools at the authors cooking schools website by clicking here.

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Useful Tips in Cooking Vegetarian Meals For Kids

Vegetarian meals entails are meatless. It is rich in vitamins, minerals and fibers. Find ways to incorporate vegetarian meals in your children's diet to make them grow healthier and stronger.

Kids are generally picky and refuse to eat vegetables. Prepare meals with vegetables subtly included to make kids enjoy eating vegetables.

Vegetables can be cooked through stir frying, steaming, and sautéing, without losing the key nutrients. They are good sources of Vitamin A, B and C. Some minerals found in vegetables are iron, iodine, zinc, calcium and selenium. Children who regularly eat dark green vegetables and beans develop more red blood cells in their bodies.

Here are some tips when preparing vegetarian meals for kids:
o Modify the kid's favorite recipe. Use soya-based meat equivalents for a meat-free meal.
o Let your kids pick vegetables in your backyard and let them wash it. Getting them involved in cooking is positive reinforcement.
o Have fun making designs of boiled veggies on a plate with your child.
o Add vegetables to burgers. This is similar to one of the fastfood joints which provide "vegeburgers" and bean burritos. Also try making patties out of vegetables.
o Cook oven-baked fries instead of fried.

Sample recipe- Veggie Burgers:

Mix the following:
- 1 grated carrot
- ½ cup collards
- 1 tbsp. sesame seeds
- 1 beaten egg
- ½ tsp. black pepper
- 1 tsp soy sauce
- 2 ½ cups of cooked rice or millet
Thoroughly mix all the ingredients. Shape it into small sized patties. Fry this until it becomes golden brown. Bake at 400 °F on a baking sheet for about 10 minutes per side.
o Use herbs, spices and seasonings to add flavor to the veggies, especially when the taste is bland
o Incorporate vegetables subtly. Mince them in a food processor or blender and add to soups, sauces, or pasta.
o Melt butter or olive oil into breadcrumbs and sprinkle it over steamed veggies.
o Add minced vegetables in baking breads, cakes, muffins, and pizzas, along with honey and maple syrup.
o Make a refreshing drink using pureed vegetables. Kids would not even know that it has veggies.
o Prepare pasta salads along with diced vegetables and veggie mayo or dressing.
o Grill some veggies such as mushrooms, carrots, and cucumbers.

Meal Samples:

Breakfasts
- Banana soy milk smoothie with almond and tahinis
- Granola-type cereal with dried or fresh fruit and soy milk
- Pancakes with maple syrup, walnuts and slices of fruits
- Muffins made from whole grains having honey spread, tahini and fruit juice

Lunch
- Tabouli salad with hummus in pita pocket
- Tofu burger with vegan mayo and whole wheat bun
- Lasagna with veggies (cauliflower, carrots, olives and mushrooms)

Salads
- Potato salad
- Avocado salad
- Bean salad
- Marinated tofu salad

Dinner
- Stir fried vegetables with canola or olive oil & nuts
- Pasta dish of pesto sauces (made of basil leaves)

Children's repulsion to vegetables is often seen as just psychological. Find ways for children to enjoy eating vegetables. Cook meals that children normally like, and incorporate veggies without losing the meaty taste. After all, children who eat veggies are healthier and develop stronger immune systems.

For more information on Vegetarian Dinners Recipes and Casserole Dishes please visit our website.

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Quick Cheesy Casseroles For Vegetarian Dinners

The holiday season is here and that means busy days and nights. If you're looking for quick and easy dinners, stop right here. Three entrees that depend on cheese, fill the bill to fill your family's tummy. The first is cheesy broccoli and rice. Even children who don't like broccoli like this dish. The second is a spicy enchilada casserole and the third a gourmet take on mac and cheese. All three dishes are vegetarian which means they save you money.

Start off with a preparing a silky cheese sauce.

Combine 1 cup of whole milk with 1 tablespoon of flour until smooth. Heat in the saucepan until the sauce bubbles and thickens. Add 1/2 cup of your favorite shredded cheese. You'll need one cup of this sauce for every two servings. Since the ingredients below make dishes that serve four, make 2 cups.

Cheesy Broccoli

Cook 2 cups of broccoli in the microwave until it's softened but still crisp. The broccoli will finish cooking in the oven. Combine with 2 cups of cooked rice. Or use instant rice with water as the directions specify. Add 2 cups of the cheese sauce. Stir well.

Top with an additional 1/2 cup of shredded cheese. Either freeze this in an air tight container for a dinner you only have to bake later or bake in a 350 F oven for 30 minutes until the dish is bubbly and the cheese melted.

Enchilada Casserole

If you can layer you can make this dish. You won't be using the cheese sauce for this dish. Add 1 teaspoon of cumin and 1/2 teaspoon of cayenne pepper to two 15 ounce cans of tomato sauce. Add more cayenne pepper for a hotter kick or add several chopped jalapeno peppers.

Spread 1/2 cup of the tomato sauce in the bottom of a baking dish. Layer in five or six corn tortillas. Add another 1/2 cup of sauce and spread over the tortillas.

Slice one medium onion and layer over the tortillas. Sprinkle 1/2 cup of shredded cheese over the onions. Finish with 1/2 cup of sauce and another layer of tortillas. Spread the remaining sauce over the tortillas and sprinkle with another 1/2 cup of shredded cheese. Bake 45 minutes in a 350 F oven.

Gourmet Mac and Cheese

Butter the bottom of a casserole dish. Combine 4 cups of cooked macaroni with 2 cups of cheese sauce and 2 cups of frozen defrosted peas. You don't have to cook the peas. Place in the casserole dish. Cover with a layer of breadcrumbs -- about 1 to 1/2 cups and an additional 1/2 cup of shredded cheese. Heat at 350 F until the breadcrumbs are brown and the cheese topping melted. This is oh so much better than the boxed stuff.

If going vegetarian isn't your thing. Add 1 cup of chopped chicken to the rice and broccoli, 1 cup of chopped turkey, cooked ground beef or cooked diced pork to the enchilada casserole and 1 cup of cubed ham to the mac and cheese.

Dee Power is the author of several nonfiction books. Her hobbies include gardening and cooking healthy dinner recipes, and sharing her grilling tips. She lives with an Irish Setter and an English Springer Spaniel.

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Three Minute Raw Organic Vegan Pie Crust

The opportunities to make healthy food choices are here now! Never before has it been so easy to create an alternative desert for lasting energy and whole food nutrition. You will be absolutely amazed at how delicious and filling a raw, organic, and vegan pie crust is. This recipe will surprise you because it is the healthiest pie ever, and is so quick it takes only three minutes to make! The benefits to choosing a raw organic vegan pie crust instead of the conventional baked pie crust are many. First, you are choosing all living foods which provide nutrients our bodies need to be healthy by providing vitamin and mineral content. Second, because it is fruit sweetened, your body will have sustained energy to power you throughout your day. Third, you won't have to worry about eating refined sugars and carbohydrates since every ingredient in this recipe is organic, raw, full of living enzymes, and life force energy from the sun! Finally there is an alternative desert that has so many positive aspects, you'll wonder why you had not heard of this sooner. Ready to have more energy and feel great while enjoying the sweeter side of life, then take action and follow this simple three minute recipe and share some delicious organic raw vegan pie with your friends!

The first thing is to gather all your ingredients. Here is a list of everything you will need.

1 cup of raw organic nuts or seeds of your choice.

½ cup of dried fruits, such as dates, bananas, raisins, figs or prunes.

1 teaspoon of vanilla

¼ teaspoon of sea salt

1 pinch of lemon zest

Now that you have your ingredients ready, it is time to have fun! Place all ingredients into a food processor and process until mixture is firm enough to mold into pie dish. Put mixture right into pie plate and form with your hands and fingers inside of the pie dish evenly. There you have it! A whole foods nutrition pie crust just waiting to be filled with whatever your heart desires! I really enjoy cutting up several types of fruits and placing inside. From strawberries and kiwis to bananas and blueberries. The sky is the limit when creating your very own raw organic vegan pie! Making healthy choices is so much fun when you discover how easy it is to prepare live foods at home. Your friends and family will be amazed when they taste how delicious your hand made pies are. This recipe is sure to please everyone who partakes on any occasion. Whether you have a birthday, or a holiday meal, this pie crust will create a unique dining experience for all! Start a new family tradition with a healthy alternative to pass down through the generations, and spread health and happiness to the people in your life who really matter to you by sharing a nutrient rich and satisfyingly sweet organic raw vegan pie crust.

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Organic Vegan Raw Spaghetti

Did you know it is possible to make healthy comfort food? Spaghetti has always been one of my favorite meals to prepare for dinner or lunch, and I am so excited to share with you a recipe that will satisfy your hunger for a tasty and complete meal! Organic raw vegetables and fruits add numerous vitamins and minerals into the diet, which provide lasting energy to keep you going throughout your day.

I recently discovered a kitchen tool called a spiral slicer. This manual hand turn crank device is actually quite fun to use, and once you practice a couple of times it is super easy to make raw noodles from several different types of vegetables. I purchased my spiral slicer online for around twenty dollars and have found it to be very durable throughout the past few years I've used it. My family and I have really enjoyed using this creative kitchen device. Its durability has also proven to be cost efficient. My favorite vegetables to spiral slice into raw pasta noodles are zucchini and yellow squash because they have a slightly neutral flavor that easily absorb flavors from other added ingredients, herbs, and spices when combined together. If you do not have a spiral slicer, you may use a cheese grater to create a shredded noodle that is also enjoyable to prepare.

You will need the following ingredients and items on hand to complete the preparation of this recipe.

Spiral vegetable slicer or cheese grater.

Food processor.

Two large evenly round organic zucchini or yellow squash.

Ten sun-dried tomatoes soaked for twenty minutes until soft.

Half cup organic pine nuts.

Four medium organic tomatoes.

Four organic basil leaves.

One clove organic garlic.

One tablespoon fresh chopped organic oregano.

One teaspoon sea salt.

One teaspoon organic freshly cracked black pepper.

Half teaspoon organic chili powder.

Half cup organic extra virgin olive oil.

One cup purified water.

Once you have all your ingredients, you may begin the preparation of this delicious meal. First, use the spiral slicer to make spiral pasta noodles from the zucchini or yellow squash and set aside. Next, place the remaining ingredients, except pine nuts, into your food processor. Pulse until smooth, but slightly chunky. Be sure not to over process, unless you desire a completely liquified sauce. I prefer a slightly chunky texture in my spaghetti sauces, as I find it adds to the enjoyment of all the distinct flavors in this gourmet meal. Then, place desired amount of zucchini or yellow squash noodle pasta into separate serving bowls. Now, pour the processed sauce over the servings of noodles. Finally, sprinkle the raw organic pine nuts on top of each bowl. The pine nuts add delicious flavor and make a beautiful and edible garnish. Now you can satisfy even the biggest of appetites as you enjoy devouring this tasty and healthy recipe! Making healthy dietary choices has never been this easy before, and it starts with one healthy choice! I love preparing delectable organic raw vegan meals for people, and I know you will too! Now you can create a whole new experience in your kitchen, and even enroll children in the process as well. Kids have so much fun knowing they are helping make this delicious meal the entire family will love!

Visit http://rawesomeway.com/ for more information on organic raw vegan foods and raw kitchen product reviews!

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Organic Raw Kale Salad

Organic raw kale is a cruciferous vegetable, belonging to the mustard family. It is high in calcium and contains forty three percent of the daily recommended servings of protein at dry weight. Organic raw kale provides long lasting energy to sustain you throughout the day. We are living in a time where many food items are based off nothing short of convenience. The underlying problem existing with this is that all those readily available and highly processed foods are lifeless, and lack the vitamin and nutrient content found in whole foods.

In the United States today, the number one killer in human beings is heart disease. Diet is a contributing factor of heart disease. It's unhealthy for our hearts when we eat highly processed foods that have large amounts of refined sugar, carbohydrates, and no living enzymes, vitamins or minerals. The choices of foods you eat ultimately impacts the level of your current state of health. Organic raw fruits and vegetables are full of life force energy that ensures you are receiving all the important nutrients the mind and body need to be healthy and thrive. It is very important to focus your attention on your daily food choices. One thing I have noticed over the past ten years is, when I make a healthy food choice it will make it easier to repeat that action in the future.

So, in other words, one healthy choice will lead to another healthy choice! The opposite is also true as well; one unhealthy choice will often lead to, unfortunately, another unhealthy food choice. Ready to make a fresh start on your road to health and well being? Well now is the perfect moment to begin paving the road to your future state of health by learning the simple preparation of this fantastic kale salad recipe! I am going to show you how simple it is to prepare a delicious organic raw kale salad that you can enjoy with your friends and family. Here is a list of all the ingredients needed.

One bunch organic kale, chopped.

One organic red bell pepper, chopped.

Two tablespoons of fresh squeezed organic lemon juice.

Two tablespoons of organic extra virgin olive oil.

One half teaspoon of sea salt.

Let's have fun now making this healthy organic salad! Place all ingredients into a large mixing bowl. Now with clean hands begin to gently massage the mixture together for close to one minute. The reason for massaging the fresh squeezed lemon juice and olive oil into the kale leaves is because this process will actually begin to break down the cell walls of the kale, making it tender and easier to eat. After massaging the mixture you may like to add some chopped tomato and avocado to top it off. Now you have a complete meal!

I cannot even begin to explain how amazing you will feel after eating this organic raw kale salad for the first time, you'll just have to prepare it and find out for yourself! The first time I ate this salad I recognized the value of making healthy food choices, and was so happy to have discovered a food option that would give me so much energy and vitality. Whenever I need a burst of energy I remember how nutritious and energizing this recipe is, as well as how quick and easy it is to prepare! Take advantage of this recipe and the amazing benefits you will receive by making a healthy choice for your life! I wish you abundant health and longevity!

Visit http://rawesomeway.com/ for more information on organic raw vegan foods and raw kitchen product reviews!

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Vegetarian Moussaka - a delectable way to use Butternut Squash

The inspiration for this Vegetarian Moussaka came after I had drawn a blank with many other vegetarian moussaka recipes
. I love using butternut squash - it is both filling and nutritious. Therefore, using butternut as a base in this dish meant that there didn't have to be as much bulky pulse added. The result is a very satisfying dish, rich in flavor and packed with nutrients.


With regards to roasting the butternut squash: peel the butternut. Next, chop the butternut into inch (2½ cm) cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven for about 30 - 40 mins, until they are cooked. Simple!

The greatest improvement in this Vegetarian Moussaka recipe is that the aubergines are not fried. I hate greasy food - but I love the taste of it! Baking the aubergines gives you the taste with minimal fat. In order to do this, grease a couple of large baking sheets. Slice 2 large aubergines into ¼ inch / 5 mm slices. Place the slices on the baking sheets in a single layer. Brush the slices with oil. Bake at 350° F / 180° C for about 20 minutes. Turn the slices over and cook for another 20 minutes. I usually prepare 4 aubergines like this and freeze the slices in between sheets of freezer paper. I haul them out to put on top of salads or into pasta sauce.


The ingredients seem endless - but everything can be prepared in advance. In fact, it is wise to make the tomato sauce the day before. It can even be made well ahead and frozen.

The addition of a teaspoon of mustard to the cheese sauce adds flavor and means that you can cut down on the amount of cheese.

A little effort
Preparation time: 45 minutes, but everything can be done in advance
Cooking time: ½ hour for moussaka
Serves 6

Ingredients:

4 cups roasted butternut - approx 1lb 4oz / 550g (see above for instructions)
2 cups cooked brown lentils
3 cups tomato sauce (see below)
1 quantity white sauce (see below)
2 large aubergines, cut into ¼ inch thick slices and baked (see above for instructions)

Tomato Sauce Ingredients:


2 large onions, diced
about 3 tablespoons oil
2lbs / 900g tomatoes, chopped
2 cloves garlic, crushed
4 tablespoons tomato paste
½ cup (loosely packed) parsley
½ cup (loosely packed) coriander
1 cup water
½ teaspoon salt
freshly ground pepper

Cheese Sauce Ingredients:

2oz / 60 g butter
2oz / 60 g flour
2 cups milk
1 teaspoon wholegrain mustard
½ teaspoon salt
1 cup strong cheese, grated - cheddar is a good choice

Use a large frying pan to make the tomato sauce. You will need a small pot for the white sauce and an oven proof dish for the Moussaka.

When you are ready to assemble, heat the oven to 350° F / 180° C.

Method:


To make the tomato sauce: fry the onions in the oil until they soften and begin to brown.


Add the garlic, tomatoes, tomato paste. Allow to simmer for about 5 minutes. Add the parsley, coriander, salt and pepper and slowly add the water. Allow to simmer for about 10 minutes until the sauce thickens. You may either blend the sauce or leave it so that it is chunky. This quantity yields about 5 cups.

To make the cheese sauce: melt the butter in the pot. Add the flour and cook for a minute. Slowly add the milk, stirring constantly. Allow to come to the boil and thicken. Add the mustard, cheese and salt and cook for another minute. Keep aside.

To assemble Vegetarian Moussaka: place the cooked diced butternut in the oven-proof dish. Sprinkle over the lentils. Spoon over 3 cups of tomato sauce. Arrange the aubergine slices on top. Spoon the cheese sauce over.
Bake at 350° F / 180° C for ½ hour. Serve with a big salad.

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at Monthly Meal Planning

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