1. Cooking with Monica & Sunanda Saturday, August 30, 2014: 1-5 p.m.

2. Program 1:00 p.m. – 3:00 p.m.: Cooking Demo 3:00 p.m. – 4:00 p.m.: Eat & Chat 4:00 p.m. – 5:00 p.m.: Vegetarian related video clips

3. Quinoa with Corn, Tomatoes, Avocado, and Lime Ingredients 1 cup pre-washed quinoa 1 2/3 cups low sodium vegetable broth 1 teaspoon salt-divided ½ cup red onion-chopped 1 cup chopped tomatoes, from 2 medium tomatoes 1 1/4 cups fresh cut cooked corn, from 2 cobs 2 scallions, white and green parts, finely sliced 1 small jalapeno pepper, seeded and finely chopped 1/3 cup chopped fresh cilantro 2 tablespoons lime juice, from 1 large lime 1 avocado, cut into bite-sized chunks Procedures 1. Cook quinoa in vegetable broth and stir in 1/2 teaspoon salt. Bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl and chill in refrigerator. 2.When quinoa is cool, add tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.

4. Kale Salad 10-12 kale leaves, washed w/center stem stripped off and leaves broken into bite size pieces Dressing: ½ cup olive oil 1 Tb Bragg’s Liquid Amino 2ts Agave or honey or maple syrup 1-2 crushed garlic gloves 3 Tb lime or lemon juice 1 ts Boyajian Pure Orange Oil (available thru Amazon) and so worth it OR 2ts grated orange zest Pour over kale and mix well. Let it sit for at least a few hours of overnight. It will last for days

5. Vegan Burrito Bowl Ingredients: Brown Rice (Soak rice before you cook) Black Bean (canned store bought) Corn (Fresh corn from the cob) Green Bell Pepper (sliced) Onion (optional) Red Salsa (store bought) Green Salsa (home made) Guacamole (home made) Vegan Mindful Mayo (Earth Balance made with olive oil) Tomatillo Salsa Tomatillo – 6 Onion – 1 Jalapenos – to taste Salt – to taste Garlic – 4 cloves Cilantro – 1 bunch Lime juice – to taste Guacamole Ingredients: 6 large ripe avocados, peeled and pitted 1/4 cup citrus (lemon and lime) juice 3 cups fresh cilantro, chopped 1 1/2 cups red onion, finely chopped (optional) Green chilly to taste 1 1/2 teaspoons salt Burrito Bowl Roast corn, sliced bell pepper and sliced onion separately with few drops of oil. Sprinkle salt and pepper. Warm the black bean Serve with brown rice, black bean, corn, bell pepper, onion, Mayo, red and green salsa and guacamole. Directions: Using a fork, mash avocados with citrus juice in a small bowl. Add cilantro, chopped onion, chili peppers, and salt and mix. Directions: Preheat oven at 400 degree. Arrange garlic, tomatillos, onion and jalapenos on a baking sheet. Apply olive oil and sprinkle salt. Place in the oven and cook for a ½ hr. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred. Set aside to cool. Place peppers and tomatillos in a blender with the garlic and cilantro. Adjust salt and add lime juice if needed.

6. Vegan Banana Cake Ingredients: Banana – 4 (nicely ripped) Whole wheat floor – 1 cup White floor – 1 cup Salt – ½ tsp Backing soda – 1 tsp Flax seeds – ½ cup Brown sugar – ½ cup Soy milk / almond milk – 1 ¼ cup Olive oil – ¼ cup Vegan chocolate ship – ½ cup Sliced Almonds – 1 tbls Cinnamon – ½ tsp Mix all the dry ingredients in a separate bowl, wet ingredients in an another bowl. Then mix both and pour it into a bread making tray. Sprinkle sugar and cinnamon mixer on the top. Bake at 400 degrees for 40 min.