Help with Vegan Cooking Please?

[Guest guest]

Dear All,

 

This fall, I'm teaching a course (at the Graduate Theological Union in

Berkeley) that has a significant veg*n component. I had planned to end the

course (on Dec. 10) with a gorgeous vegan holiday banquet, but now sense the

need to demonstrate vegan abundance sooner rather than later. The next class

will be Wednesday morning, October 8. Is anyone out there willing to cook

and deliver a dish? There are 22 people in the class.

 

Because I travel by bus, I would need food brought to Starr King School for

the Ministry at 2441 LeConte Ave. in Berkeley on Tuesday afternoon by 5:00.

Here's the menu--all things from Colleen's cooking classes. I don't have all

the links to the recipes, but will get them right away to anyone who can

help.

 

MENU

2 French Onion Pies (delicious Maple Farms prepared crusts are available at

Whole Foods), http://www.generationv.org/cc/class_0203.htm

Saffron-Spiked Moroccan Stew

Ensalata de Frijoles

Mexican Wedding Cookies (recipe is below my signature)

 

I'm baking two loaves of banana bread (easy to carry on the bus).

 

If you can help, please call asap 510 923 1511.

 

A thousand thanks,

Cathleen

 

----

 

MEXICAN WEDDING COOKIES

 

Ingredients:

 

2 sticks margarine (preferably Earth Balance)

 

1/4 cup granulated sugar

 

2 teaspoons pure vanilla

 

2 cups unbleached white flour, sifted

 

2 cups pecans, finely chopped

 

2 cups confectioner¹s sugar, sifted

 

Directions

Preheat the oven to 300 degrees.

Line two cookie sheets with parchment paper or leave them ungreased

With an electric mixer or in a food processor, cream the margarine, sugar,

and vanilla until light and fluffy (about 1-1/2 to 2 minutes)

Add flour and mix until blended in ­ about 30 seconds.

Add the chopped nuts and mix until well-blended, about 30 seconds.

Measure out generously rounded teaspoonfuls of dough and roll them into

balls. Place balls about 2 inches apart on the cookie sheet.

Bake cookies until they just begin to turn golden, about 30 minutes. To test

for doneness, remove one cookie from the sheet and cut it in half. There

should be no doughy strip in the center.

Roll cookies in the confectioner¹s sugar while they are still hot, then cool

on the cookie sheets. Serve when cooled.

SCRUMPTIOUS!