Lansing Plant-based Cooking

01/12/2026

Coming up NEXT TUESDAY (Jan. 20)! This event will be at the Delta Township Library at 6:00 pm in the Elmwood room. See Flyer for details! Registration is encouraged.

01/05/2026

If we missed you at last nights class, feel free to check out our YouTube Channel for a step by step walk through of several recipes and health tips. All videos were filmed before a LIVE audience.

Make sure to "like/subscribe". We need more people so we can livestream through that platform. Thanks!!

Share your videos with friends, family, and the world

01/05/2026

Here is a link for the recipes from our 12 Healthy Eating Habits Class on Jan, 4. Feel free to reach out to us if you have any questions! Enjoy!

01/04/2026

12/23/2025

Mark your calendars!!

12/19/2025

These look yummy!

Fudgy Sweet Potato Truffles

1/2 c mashed sweet potatoes*
1/2 of a medium avocado (about 1/3 c if diced)
3 T carob powder
1-2 Tbs oat flour
1 T coconut oil, melted & cooled slightly (can place on to p of warm sweet potato and it will melt)
1 tsp Roma, Caffix, or Pero (grain coffee substitute)
1 tbs honey
pinch of salt

Combine all ingredients in a small food processor or blender**. Whiz on high for 2 minutes, stopping once or twice to scrape down the sides, blending until completely smooth with no lumps. Scoop out one tablespoon at a time, rolling into a ball. Makes 8 -12 truffles, depending on size. Chill for at least 2 hours in the fridge for best flavor. If desired, top with dusted cocoa powder or coconut cream.

*Bake sweet potatoes in the oven, microwave, or cook in the crock pot until easily pierced with a fork. Scoop out inside flesh and mash down into 1/2 cup measuring cup.
** If you don’t have a food processor, you can mash & combine by hand, but the truffles won’t be quite as smooth. Still, that’s never stopped me.

12/08/2025

LOOKING AHEAD.
We are planning ahead so you can too! Here are the topics we will cover the first quarter of 2026. With each class we will have a meal, health nugget (topic), live demos, gift giveaways, and free recipes to take home. We are excited for what's coming!

These classes will be held in the FELLOWSHIP HALL of the
Lansing SDA Church.
5400 W St Joe Hwy
Lansing, MI 48917

12/06/2025

TOMORROW NIGHT! If you haven't registered there is still time! See you tomorrow.

You can register here:
https://lansing.seventhdayadventist.church/events/7b7d8f26-f86d-4dfe-95d0-54600784b1cc

11/23/2025

Mark your calendars!!

Have you ever wanted to be able to serve appetizers that were as healthy as they were delicious? If your answer is YES, then this is the class for you! Come and sample a variety of appetizers and see, step-by-step, how they are made! There will be a drawing for a FREE cookbook! This will be a great night to fellowship with local community members that are interested in learning more about plant-based cooking methods.

You can register here:
https://lansing.seventhdayadventist.church/events/7b7d8f26-f86d-4dfe-95d0-54600784b1cc

11/23/2025

Need some holiday recipe inspiration?! Check out these recipes. The contributor of these recipes would be happy to answer any questions you might have, just ask in the comments. Enjoy!

11/23/2025

Looks creative indeed!

NOTE: This is a picture of the "turkey" BEFORE it is baked. Once baked is has a beautiful light brown color.

Holiday "Turkey"

2-12 oz pkg Pepperidge Farm Stuffing Mix (sage & onion, cubed, toasted white/wheat blend) OR favorite stuffing recipe
1 medium onion chopped and sautéed
2 stalks celery, chopped and sautéed
1T parsley, dried
2- Recipes country style Gravy - thickened

1 recipe tofu veggie meat
1 pkg Pepperidge Farm Puff Pastry, thawed and rolled out thin OR favorite stuffing recipe

In a large bowl combine the first 5 ingredients and set aside for 20 minutes. In a large 9x13 casserole dish place 1st rolled out puff pastry. Next layer, like a mounded lasagna, 2/3 of stuffing and 2/3 of slices of Tofu-turkey Veggie meat (reserving the other 1/3 of each for the "legs and wings") forming a large mound. Also place slices around sides (3 layers) ending with stuffing all around and on top. Gently pull and stretch puff pastry over stuffing mound covering all the layers. Form and shape into a turkey body. Use the leftover 1/3 of the "turkey" slices and stuffing, form legs and wings and cover with the other sheet of rolled out puff pastry. Place them on the sides of the turkey body using tooth pics to secure. Just above where the legs come together make an opening in the turkey body and fill with extra stuffing mix. Poke with a fork on top of body to resemble a turkey. Lightly spray with oil spray. Bake at 350 degrees approximately 45 minutes lightly covered with foil held up by some toothpicks. Remove tinfoil the last 15 minutes or until the puff pastry is slightly browned, golden brown.

This can be frozen. Just thaw the night before and bake as usual.

Tofu-turkey Veggie Meat

1 - 14 oz package extra firm tofu drained
3 tablespoons nutritional yeast
2 tablespoons water
1 tablespoon white or brown miso paste (optional)
2 teaspoons onion powder
2 teaspoons vegetable bullion paste (better than bullion)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon dried thyme
1/2 teaspoon ground sage
1 ½ cups vital wheat gluten

Place everything, except gluten flour, into a food processor and process until smooth. Add gluten flour and pulse until it forms a dough, then process for 20-30 seconds. Do not overprocess, or the dough will be tough. Place dough onto a sheet of parchment paper, form into a log. Then roll and tootsie roll the ends. then repeat with a sheet of tin foil. Steam for 60 minutes. Allow to cool before slicing.

Turkey Style Gravy

2 c water
½ c raw cashews, almonds, or raw sunflower seeds OR 3 Tbs GF 1:1 flour blend, or white flour
1 Tbs onion powder
1 Tbs arrowroot, or cornstarch
2 Tbs olive oil (omit if using nuts)
1/2 tsp salt
1 Tbs Braggs liquid aminos
1 Tbs Nutritional Yeast Flakes
1Tbs McKays chicken style seasoning
¼ tsp garlic powder

Blend ½ c water and remaining ingredients until very smooth. Add in remaining 1 ½ c water and finish blending. Pour into saucepan and cook over medium heat, stirring constantly, until thick. You may add water if you like a thinner gravy.