Food & Recipes
It's always a pleasure having Jessica Jarmer teach us how to make delicious vegan food at home, and this class was no different! This last class highlighted how you can beat the summer heat by preparing yummy foods that don't require any heat. (Let's face it, no one wants to turn on a hot oven or stove in this weather).  Missed the class? No problem -- we have the recipe for you below. Want to attend a future class? Visit our News & Events page to see what's on the calendar. Now for the recipes!  Vegan Overnight Oats with Blueberry JamVegan Overnight Oats with Blueberry Jam Blueberry Chia Seed Jam Ingredients
  • 1 bag frozen blueberries, thawed
  • 1/4 cup pure maple syrup, or to taste
  • Pinch of sea salt
  • 3 Tbsp. chia seeds
  • 1 tsp. fresh lemon juice, or more to taste
  1. In a bowl, stir together the can of coconut milk, oats, chia seeds, maple syrup, and cinnamon until combined. Cover and chill for 1-2 hours, or overnight, until the oats soften and the mixture thickens. Stir to combine before using.
  2. Layer the blueberry jam & overnight oats into small jars. Secure with lids.
  3. Since it will last a few days and make up to 6 jars, you will have breakfast or a snack for most of the week!
Overnight Oats Ingredients
  • 1 (15-oz) can coconut milk
  • 1 cup rolled oats (use gluten-free if necessary)
  • 3 Tbsp. chia seeds
  • 1 Tbsp. maple syrup
  • 6 jars
  • 1/4 teaspoon cinnamon, or more to taste
  1. Add the blueberry jam ingredients to a food processor and combine.
  2. Allow to thicken for an hour in the fridge.
Vegan "Tuna" Vegan Tuna Vegan Mayonnaise* Ingredients
  • 1 block self stable silken tofu
  • 1/2 cup cashews
  • 3 Tbsp. lemon juice
  • 1 tsp. prepared mustard
  • 1/8 tsp. onion powder
  • 1/2 tsp. salt
  1. Blend ingredients until smooth and store in the fridge for up to three days.
Vegan "Tuna" Ingredients
  • 1 can of chickpeas, drained
  • 1/4 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1 Tbsp lemon juice
  • 1 Tbsp kelp powder
  • 1 1/2 tsp. Dijon mustard
  • 1/3 cup vegan mayonnaise *
  • 1 Tbsp. sweet pickle relish (optional)
  1. Put the chickpeas in a food processor and pulse until coarsely chopped.
  2. Take out of the food processor and place in a bowl. Mix in everything else.
  3. Refrigerate for 30 minutes before serving.