A World of Difference- cookbook & textbook

The Eden Cooking School’s featured cookbook and textbook is A World of Difference, published by IMS Publishing and compiled by Wendy Eaton.

Modestly advertised as easy to make,delicious recipes compiled without dairy products, eggs, refined sugar, baking powder or soda, this vegan cook book is a must have, whether you are new to vegan cooking/uncooking or just searching for new ideas and approaches to some vegan favourites.

Wendy’s husband Jerry, who often demonstrated and lectured at the Eden Cooking School, assured all our guests, at every session that he attended, that Wendy had tested every recipe in the cookbook on her family before publication. Jerry’s testimony was that he had personally tasted  and enjoyed of all of the recipes in A World of Difference. As with all of us, Jerry had his own personal favourites.

Although before my time, I understand that the recipes in A World of Difference were collected from the hearts and kitchens of IMS members, primarily Canadian members.

If you are interested in purchasing a copy of our featured cookbook and textbook please contact Linda at 416.236.8746 or Linda@LitigateToWin.ca. $5.00 Canadian if you are picking up the featured cookbook and textbook, or $9.00 if posted within Canada. Additional postage charges may apply to elsewhere in the world.

Demonstrator’s Recipes from the Coordinator’s Files

Since its inception in 2010, I have not always had success in persuading the Eden Cooking School demonstrators to demonstrate the recipes chosen to teach a particular food or other nutritional theme. But I have been blessed with demonstrators who offer to demonstrate their own recipes. So seizing the opportunity has resulted in approximately 100 recipes from the hearts and kitchens of our demonstrators, all of which I have taste-tested.

Now collected and to be published in a limited edition run, for the sum of $10.00 Canadian, if picked up in person, or $14.00 if posted, the recipes range from soup through condiments, seasonings, entrees and desserts, including vegan ice creams.

If you would like your own copy, please contact Linda and order yours today. 416.236.8746.

Vegan Cheese/Protein- Sunday February 21st 2016 -5th

32 people attended, 30 of whom stayed for the sampling and some extensive fellowship. S. demonstrated Vegan Cheddar Cheese, and Quinoa Salad. Both were easy to make and tasty. C. revealed the secrets of Soy Feta making, encouraged all to work at the Feta patiently, & shared her previously marinated chunks whole, & in a traditional Greek salad made with tomatoes and cucumbers. G/E. shared her Hard Pimento Cheese recipe, which looked like hard cheddar but tasted better flecked colourfully with bit of cut up pimento. L. made Tomato Millet Loaf,  & Brazil Nut Cashew Loaf, super simple & quick recipes. L. then taught us how to read product labels, and organic garbanzo bean cans, bags of organic corn, peas, hemp hearts, chia seed, brown rice flour and coconut oil were handed out. Our guests their read out the Nutrition Facts labels on each of these products, and we decided collectively whether they were good products nutritionally based on their RDAs, or not. L. then demonstrated Vegetable Pot Pie a more complicated recipe ( for those special occasions or people in your life)- both the filling, & a brown rice and coconut oil shortbread like upper crust. Some of the advantages of baking/cooking in a convection over were highlighted. Added to the demonstration recipes were purple cabbage coleslaw contributed by F., rice contributed by C., avocado contributed by A., soya cream contributed by R.& gluten-nut burgers contributed by Ll.The “vegan cheese/vegan protein” session was voted a success by our guests.