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complete class listing
raw and living food preparation classes Lenore is currently offering raw and living food instruction. For more information, see the current class schedule. purchase cooked class recipes Most of these cooked food classes are not currently being offered. However, if you are interested in copies of the recipes, you can purchase all the recipes for a single class @ $5 USD (pdf format). Send your request and payment to Lenore Baum. Some of the more popular recipes are also found in Lenore’s books: Lenore’s Natural Cuisine and Sublime Soups which are available from us at special internet pricing.” table of contents
BA I - World Muffins: New York Bran Muffins, Indian Corn Muffins, Muffins Mexicana, New England Maple Muffins and Mid-Eastern Couscous Muffins. BA II - Mouth-Watering Muffins: Lenore's Blueberry Muffins, Nutty Spice Muffins, Double Corn Muffins, Jeff's Wheat-Free Muffins and Herbal Corn Muffins. BA III - Holiday Baking: Pumpkin Nut Bread, Christmas Cranberry Bread, Sweet Potato Muffins and Whole Wheat English Muffins. BA IV - Southern Baking: Truly Wholesome Cornbread, The Best Rice Bread and Southern Style Biscuits with Onion Butter. BR I - Sunday Brunch: Lenore's French Toast, Tofu Scramble, "Cappuccino" and Nutty Oatmeal Muffins with Onion Butter. BR II - Pancakes & Waffles: Maple Pecan Pancakes, Maple Syrup Blend, Express Waffles, Santa Fe Waffles and Power Pancakes with Savory Tofu Sauce. CA I - Family Favorites: Buttercup Baked Pasta, Santa Fe Tamale Pie, Timeless Tofu Casserole and Pickled Veggie Medley. CA II - Hearty Casseroles: Lenore's Famous Chili, Creamy Baked Anasazi Beans, Klarita's Confetti Salad and Tantalizing Tempeh Bake Smothered with Un-Tomato Sauce. CH I - Chinese Classics: Hot & Sour Soup, Five-Flavor Stir-Fry, Lotus Brown Rice and Almond Cookies. CH II - Chinese Delight: Kung Pao Tofu Stir-Fry, Sizzling Rice Soup, Gingered Rice, Green Tea and Ginger Cookies. CS I - Vegetarian Cooking Class Series: Learn the fundamental principles of eating for optimal health! These four classes include step-by-step instruction, cutting techniques, countless cook's tips, easy-to-follow recipes and guidelines for dining out. We will prepare low-fat, satisfying meals that include soups, grains, vegetables, "gas-free" beans, pickles and desserts. Read the menu. CS II - Gourmet Vegetarian Cooking Class Series: Enliven your repertoire with this gourmet series! These delectable dishes will impress your family and friends. Read the menu. DE I - Guilt-Free Desserts: Strawberry Mousse Delight, Almond Pudding, Christina's Cookies, Lemon Couscous Cake and Eat-All-You-Want Oatmeal Cookies. DE II - Fabulous Desserts: Luscious Lemon Cake, Austrian Pecan Cookies, Sesame Cookies, Irresistible Baked Apples and Instant Rice Pudding. DE III - Delightful Desserts: Ginger Gems, Meredith's Almond Cookies, Velvety Vanilla Cake with Mocha Icing and Mondlebrot - sweet, crunchy nut bread. DE IV - Nuts About Dessert!: Walnut Lemon Shortbread, Chocolate Nut Cake, Chocolate Pecan Cookies and Chris' Famous Pecan Oatmeal Cookies. DE V - Ravishing Desserts: Guilt-Free Brownies, Chocolate Fudge, Chocolate Chip Cookies, Heavenly Macaroons and Mom's Bread Pudding. DE VI - Luscious Desserts: Pumpkin Spice Pudding, Golden German Cake, Maple Nut Cookies, Oatmeal Spice Cookies and Lenore's Cracker Jacks. DE VII - Mouth-Watering Desserts: Double Chocolate Chip Cookies, Perfect Pumpkin Pie, Classic Carrot Cake and Mom's Rice Pudding. DE VIII - Quick Sorbets: Strawberry Mint Sorbet, Raspberry Pear Sorbet, Honeydew Sorbet and Pear Sorbet. DE IX - Festive Desserts: Maple Pecan Cookies, Pumpkin Spice Cookies, Almond Shortbread, Cranberry Delight and Baked Rice Pudding. DE XI - Coffee Shop Sweets: Raspberry Thumbprint Cookies, Lemon Wafers, Coconut Chocolate Chip Cookies, Italian Biscotti and Iced Roma Latté. DE XII - Amazing Amasake: We will make this sweet rice drink and use it to prepare Ambrosial Almond Pudding, Berry Couscous Cake and Mocha Milkshakes. DE XIII - Holiday Desserts: To be announced. FF II - Saucy Favorites: Peanut Sauce Smothered Pasta, Three-Flavor Veggies, Mouth-Watering Gingered Rice, Tangy Ume Rice, Savory Steamed Broccoli, Homemade Sesame Butter and Walnut Spread. FF III - Fast Favorites Around- the-World: Savory Sesame Pasta, Ron's Hungarian Noodles, Bulghur Burgers and Pickled Cabbage Salad. FF IV - Speedy Dishes: Sesame Rice Patties, Shiitake-Smothered Pasta, Japanese Noodles with Tangy Tahini Sauce and Cornmeal Scrapple with Traditional Tofu Cheese. FF V - Fast Favorites: Savory Tofu Quiche, Curried Peanut Pasta, The Best Bulgur Pilaf and Gingered Broccoli Spaghetti. FF VI - No-Fuss Favorites: Lenore's Famous Stir-Fry, Vegan Mac & Cheese, Very Veggie Quinoa, Kasha with Bow Tie Pasta and Grilled Tofu Cheese Sandwiches. FF VII - Snappy Favorites: Veggie Tofu Quiche, Tofu Broccoli Stir-Fry, Peanut Butter Corn Grits, Chickpea Pasta and Yummy Fried Yams. FF VIII - Express Meals: Hummus-in-a-Hurry, Black-Eyed Burritos, Pasta Smothered in Zesty Peanut Sauce and Express Polenta with Roasted Red Pepper Sauce. IN I - Authentic Indian: Split Pea Dahl, Tangy Green Beans, Raita, Aromatic Basmati Rice and Coconut Pudding. IN II - Classic Indian: To be announced. LA - Lasagna: Vegan Lasagna with Un-Tomato Sauce, Fresh Salad Greens with Lenore's Italian Dressing, Gelled Mocha Delight and Lemon Espresso Roma®. LECTURE I - Introduction to Macrobiotics: Understanding macrobiotic principles, yin & yang, and balancing the five tastes to reduce food cravings and bingeing. Tea and dessert will be served. LECTURE II - Menu Planning: Learn how to create quick, balanced meals and weekly menu plans. You will be able to creatively use leftover grains, beans and more. LECTURE III - Organizing Your Kitchen!: Learn how to organize your kitchen to make cooking fun and efficient. You will discover which tools, appliances and materials will work best in your home. LECTURE IV - Weight Loss: Satisfy your appetite and your waistline! Learn how you can eat as much rice and other wholesome foods as you want and still lose weight. LU - Fun Lunches & Snacks: Mini Pizza, Peanut Butter Roll-ups, Peanut-Baked Tofu, Green Apple Salad, Ambrosial Almond Spread, Sandwiches, Finger Foods, Snacks, Crispy Rice Treats and Guilt-Free Chocolate Fudge. ME I - Mexican Fiesta: Jumpin' Bean Soup, Baked Tostados with Broccamole and Spanish Rice smothered in Un-Tomato Sauce. ME II - Tamales: Enjoy tamales made with traditional masa, whole corn, green chilies and olives. They are smothered with Red Chile Sauce! ME III - Authentic Mexican: Peasant Tortilla Soup, Tofu Enchiladas, The Best Bean Burritos and Divine Flan Custard. MI - Mid-Eastern Favorites: The Ultimate Lentil Soup, Stuffed Grape Leaves, Tabouli and Hummus served with whole-wheat pita bread. PA I - Perfect Pasta: Sweet Noodle Kugel, Perfect Pasta Salad, Meredith's Pasta Patricio and Tangy Veggie Pasta. PA II - Saucy Pasta: Sweet and Sour Pasta, Vegan Pasta Alfredo, Gourmet Greek Pasta and Tofu Stroganoff. PA III - Pasta Salads: Vegan Pasta Primavera, Szechuan Salad, Green Goddess Pasta, Speedy Pasta Salad and Japanese Ginger Pickles. PA IV - Quick Pasta: Vegetable Fried Noodles, Speedy Vegan Mac & Cheese, Jane's Five-Flavor Pasta, Garlic-Infused Spaghetti and Snappy Soba Noodles. PA V - Presto Pasta Dishes: Spicy Veggie Pasta, Garbanzo Bow Tie Pasta, Garlic Fussili with Asparagus, Broccoli Rabe Spaghetti and Fresh Salad Greens with balsamic vinaigrette. PI - Pickles: Crunchy Dill Pickles, Japanese Ginger Pickles, Korean Kimchee Pickles, Sweet & Sour Pickles and Tangy Ume Pickles. PIC - Picnic Foods: Fabulous Baked Beans, Zippy Coleslaw, Tofu Egg Salad, Noodle Sushi and Kosher Dill Pickles. PR I - Short-Cut Classics: These speedy pressure-cooked dishes will satisfy your taste buds and your time schedule! Express Risotto, Curried Split Pea Soup with Homemade Curry Powder, Sweet Savoy Cabbage, No-Fuss Pear Cake and charts for short-cut grains and beans. PR II - Express Eats: These speedy pressure-cooked dishes will satisfy your taste buds and fit your time schedule! Spicy Black Bean Chili, Sweet Cornbread, Speedy Split Pea Soup, Garlic-Sautéed Greens, Wheat Berry Rice and guidelines for short-cut rice. SA - Sauerkraut: Easily make your own tangy Sauerkraut, high in fiber and vitamin C! SE I - Classic Spring Dinner: Divinely Dill Wheat Berry Salad, Shiitake Mushroom Soup, Japanese Sunomono, Green Apple Salad and Lenore's Ginger Cake. SE II - Classic Summer Dinner: Dilled Broccoli Soup, Summer Squash Sauté, Four-Flavor Cucumbers, Summer Polenta and Margaret's Pickled Salad. SE III - Hearty Summer Salads: Wild White Bean Salad, Dilled Barley Salad, Golden Asian Salad, Confetti Rice Salad and Tofu-Cooled Cucumbers. SE IV - Fabulous Fall Dinner: Golden Yam Soup, Sweet Chestnut Rice, Rainbow Vegetable Medley with Poppy Seed Dressing, Steamed Greens and Indian Corn Pudding. SE V - Classic Winter Dinner: Lenore's Shepherd's Pie, Jeff's Garbanzo Soup, Squash Medley and Ginger-Braised Broccoli. SE VI - Winter Dinner Delight: Cream of Shiitake Soup, Double Baked Bean Casserole, Instant Rosemary Polenta, Vegan Scalloped Cauliflower and Sesame Cabbage Salad. SEI - Speedy Seitan: Learn to make Lenore's Speedy Seitan! We'll use it in English Stratford Stew. SO I - Souper Soups: Red Lentil Corn Chowder, Pinto Barley Stew, Mung Bean Dahl and Classic Toscanini Soup. SO II - Delectable Soups: Chickpea Chowder, Very Veggie Soup, Cream of Cauliflower Soup, French Onion Soup, and Cream of Vegetable Soup. SO III - World Soups: Cuban Black Bean Soup, Tuscan Bean Soup, Lenore's Lentil Soup, and Japanese Cauliflower Soup. SO IV - Creamy Soups: Cream of Shiitake Soup, Amazing Adzuki Soup, Sweet Buttercup Soup, Black Soybean Stew and Curried Parsnip Soup. SO V - Indian Summer Soups: Summer Vegetable Chowder, Cream of Broccoli Soup, Navy Bean Chowder and Meredith's Miso Soup with Garlic Toast. SO VI - Nourishing Soups: Chickpea Stew, Barley Vegetable Soup, Cream of Buttercup Soup, Marcea's Rice Soup and Homemade Sesame Rice Crackers. SO VII - Satisfying Soups: Mom's Split Pea Soup, Vegetable Barley Soup, Cream of Chickpea Soup, and Shiitake Mushroom Soup. SO VIII - Warming Soups: La Fendi Red Lentil Soup, Adzuki Chestnut Soup, The Best Broccoli Soup, Curried Cauliflower Soup and Cream of Parsnip Soup. SO IX - The Best Bean Soups: Really Red Bean Soup, Great Northern Bean Soup, Anasazi Bean Stew and Authentic Split Pea Dahl with Homemade Curry Powder. SO X - Divine Soups: Simply Split Pea Soup, Zesty Red Bean Soup, Spicy Lentil Soup and Mary's Navy Bean Soup. SOU I - Southwestern Classics: Fabulous Chipotle Baked Beans, Sweet Corn Bread, Santa Fe Rice, Savory Sunflower Seeds and Crisp Salad Greens with Tangy Tahini Dressing. ST - Vitality Stews: Energize yourself after the holidays with, Energizer Stew, Soybean Stew, Vegetable Roll-Ups and Sesame Condiment. TE I - Tempting Tempeh: Try tofu's "meaty" cousin. You will love these hearty soy dishes. Teriyaki Tempeh, Tempeh Bacon, Tempeh Turkey and Tempeh Rueben. TE II - Timeless Tempeh: Try tofu's "meaty" cousin. You will love these hearty soy dishes. Sweet and Sour Tempeh, Tempeh Chicken Salad, Spicy Tempeh Adobo and Tempeh Sausage, served with brown rice and vegetables. TH - Thanksgiving Dinner: Stuffed Dumpling Squash, Cranberry Relish, Fresh Roasted Chestnuts, Steamed Green Beans and Express Pumpkin Pie. TO I - Tantalizing Tofu Dishes: Tofu has never tasted this good! You'll learn how to prepare Garlic-Baked Tofu, Creamy Tofu Paté, Savory Tofu Spread, Tantalizing Tofu Burgers and Pasta with Tofu Peanut Sauce. TO II - Asian Tofu Delights: Tofu has never tasted this good! Sautéed Sesame Tofu, Sweet & Savory Tofu, Ginger-Baked Tofu and Suri's Tofu Bake Smothered in Asian Sauce, served with brown rice. TO III - Summer Tofu: Tofu has never tasted this good! Grilled Fennel Tofu, Three-Flavor Tofu, Veggie Tofu Salad, Tofu Feta Cheese and Fresh Salad Greens with Lenore's Italian Dressing. VE I - Veggie Delights: Express Grilled Veggies, Sweet Potato Casserole, Sautéed Baby Bok Choy, Debra's Roasted Vegetables and Joe's Stir-Fried Greens. VE II - Savory Veggies: Thai Broccoli, Summer Squash Sauté, Savory Sesame Green Beans, Sautéed Chinese Greens and Jan's Braised Cabbage. VE III - Vegetable Jewels: Moroccan Vegetable Stew, Sautéed Italian Greens, Garnet Yam Jewels, Garlic-Baked Parsnips and Garlic Stir-Fried Cauliflower. |
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