Chipotle Style Wraps

“I asked Vernal Roseval to write this on the board so it could be displayed as people came to lunch today. Vernal and another student did a very nice design! :)”

“Today’s lunch: Wraps, Brown Rice, Mashed Pinto Beans, Cashew Cheese, Salsa, and Guacamole.”

“Purseed and Vernal made nice salad platters today for lunch.”

Today, was a fun day in the cafeteria during lunch.

The Lord really blessed this meal!

We were able to have a sign out front that said, “Don’t waste your gas money by traveling on these icy roads…Today, Chipotle is at Hartland!”

Also, we played the instrumental hymn music I bought from iTunes to set a nice atmosphere.

Our lunch was made much easier because we had prepped the cashew cheese sauce and washed and soaked the pinto beans the day before. [We substituted almonds with cashews]. I’m learning that what makes or breaks my lunch time experience is my food preps.

I cooked the pinto beans for about two hours with salt to absorb the flavor. Also, I added chopped onions, peppers (sadly, they weren’t from the farm today…), and celery. I really didn’t have time to sauté them because of this big meal, so I added oil to the pinto beans before I added my chopped veggies. The oil would help increase the heat to give the veggies a better flavor–although they were not quite sauteed.

I seasoned the pinto beans with salt, yeast flakes, onion powder, a little celery seed, chicken style seasoning, and I believe a few other ingredients.

Then I let the beans cook a little bit so the water would evaporate. After that, I brought the beans to our bread machine so I could mash them.

The salsa was made from a combination of our farm’s tomatoes and store bought ones, chopped onions, another type of pepper from our farm, cilantro from our farm, salt, and some other ingredients.

Today, we even made the guacamole without lemon juice, but I liked the flavor…I guess many other people did too because there was none left. ;)”

This note was originally posted January 27, 2011 on OpenSourceVegan.com’s Facebook page.

Spaghetti Sauce
& Meatballs

“I loved lunch today!

Again, Josiah Wold and Samuel Francis did an excellent job with making another bread item. :)

These breadsticks quickly disappeared.

Pureseed Lefhoko made a nice French dressing!

The vegan meatballs consisted of oats, potatoes, pecans, braggs, yeast flakes, onion powder, and other ingredients.

We had whole wheat spaghetti noodles.

I made the spaghetti sauce from mostly our farm’s tomatoes. I only opened one industrial sized can of tomato paste, and the rest of tomatoes came from our farm. We received them frozen, so I thawed them out in the steamer, blended them, and put them in our steamer pot along with sauteed peppers from our farm and sauteed onions. I also added onion powder, yeast flakes, turbinado sugar, salt, chicken style seasoning, Italian seasoning, and basil.

You’ll notice that the sauce in the buffet picture is a little thick. After a few minutes of serving it, another chef, Mrs. Pulley, suggested to add more water to it, and salt, more chicken style seasoning, more sugar, and more onion powder. Basically, we added more seasonings because the sauce was diluted, and it had tomato paste. I followed her recommendation to add more sugar to the sauce to made sure the tomato paste taste was offset.

By the way, I bought some inspirational hymn music on iTunes this morning and played it in the cafeteria to experiment with creating a nice atmosphere for the dining area.”

–Franklin, OpenSourceVegan.com

This was originally posted on OpenSourceVegan.com’s Facebook page January 25, 2011.

When Eating Out, #WhatDoVegansEat?

On Twitter, sometimes people tweet with the tagline #WhatDoVegansEat. Again, today, I’ll attempt to answer that question by sharing with you what I ate on Friday andSabbath.

On Friday, I went to a Chinese restaurant, and I have a eggplant dish, which I could roll inside of a cabbage. Also, I had broccoli and tofu dish. Honestly, I don’t eat out that much, but the food was okay. It was well plated and palatable.

On the other hand, one my favorite places to eat out is at church. If my church was a local restaurant in the area, I would frequent it. The members are health conscious, and they go out of their way to make their Sabbath potluck meals tasty and attractive.


These are some of the dishes we had at church today:

Humus dish
I’m going to see if I can get the recipe idea for this.

Vegan Mac & Cheese

Chickpea Dish

Vegan Carob Dessert

Vegan Ice Cream!!

This Sabbath I was reminded of how intimately God cares for everyone of us. The bible says, “Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” 1 Cor. 10:31. If God is so concerned that I eat the right foods so I can be in good health, how much more is He concerned about my soul?

–Franklin, OpenSourceVegan.com.

A Great Savory Breakfast!

Last year during my Christmas holiday travels, I had a kingly breakfast prepared by Mrs. Marlene Mckinney.

Here’s her recipe for her tofu quiche:

Mini Crustless Tofu Quiches

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1/2 cup chopped celery
1 tablespoon minced fresh chives (or one green onion)
1/2 cup chopped onion
1 teaspoon minced dried rosemary
cayenne pepper to taste

1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
3 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and onions over medium heat. Stir in the chives and rosemary and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you’re using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. My family really enjoyed these!

Here’s her recipe for her breakfast patties:

2 cups TVP GRANUELS
4 cups water
1/2 c olive oil
1/2 c oatmeal
2 tbsp lemon jiuce
2 tbsp whole wheat flour
1/2 c pecan meal
1 tbsp Braggs Liquid Aminos
3 cloves garlic, finely chopped
2 tbsp Chicken Style Season
1 1/2 c breadcrumbs
1/2 medium onion, finely chopped
1/2 c bell pepper, finely chopped
1/2 cup celery, finely chopped

Put the TVP, oats, oil, onion, bell pepper, celeryand water into a medium size pot. Allow the tvp to rehydrate and stir constantly. TVP should resemble mince meat.

Turn of fire.

In the meantime measure out all the other ingredients and add them to the pot. Stir well.

Preheat oven 350 and bake for 25 minutes on one side and 10 minutes on the other.

Shaping: Using a balls jar cover spoon the patty mixs into the cover and smooth properly before removing ring. If you do not have a balls jar cover, cut the mouth of the styrofoam cup and use this as your mold. Happy Meals!

I loved her food that day!

Learn more about Mrs. Marelene Mckinney by listening to OpenSoruceVegan.com’s exlusive interview with her below or on iTunes. You can check out her website at MckinneysOven.com to get some great vegan recipes like these.

Marlene Mckinney, A Vegan Cooking Class Expert part 1 (mp3)

Marlene Mckinney, A Vegan Cooking Class Expert part 2 (mp3)

Marlene Mckinney, A Vegan Cooking Class Expert part 3 (mp3)

My Graduation Ceremony Last Year

At Hartland College, students don’t go hungry–especially during special events like graduation. 😉

We served chips, salsa, cashew cheese, mock chicken sandwiches (made from soycurls & other ingredients), sweet rolls, an excellent fruit salad, and…

a black forrest carob cake! [Listen to my interview with the chef, Daniel Velez].

(Yes, those black items were carob chips that were carefully sprinkled on top). :)

This wasn’t just any carob cake. This had the fruit filling in the middle, which helped you savor every bite!

The food was just one part of my graduation service. I, along with 2 other students, graduated from Hartland College November 6th, 2010.

There are many reasons why I have loved this school enough to graduate from it. One reason is I’m thankful for the experience of working in a vegan cafeteria and lifestyle center to gain a better understanding of how to help others with various health problems.

But there is a deeper reason why I came to Hartland College.

Our theme for November 6th was based on John 17:3, which says, “And this is life eternal, that they might know thee the only true God, and Jesus Christ, whom thou hast sent.”

From my study of bible prophecy at bibleuniverse.com, I’ve learned that this world will not last forever. However, Christ offers eternal life. If you want to be eternally healthy, you have to know my Friend, Jesus Christ, The Greatest Physician!

Read more about Him here!

–OpenSourceVegan.com

This was originally posted on OpenSourceVegan.com’s Facebook page November 12, 2010.