Jr Chef Recipes
Electivity Cooking class
Electivity Cooking Camp

Quinoa salad and Herbed  hummus!

Quinoa salad *Serves 12-16 *Gluten/Nut free *Vegan *Organic *High in protein *Iron *Calcium *Magnesium * 

1 and a half cups of quinoa (we used red quinoa)

2 cups of water

2 medium sized English cucumbers (rinsed, and diced into bite size pieces)

2 tables of fresh chopped basil

1 cup of chopped cherry tomatoes ( optional)

2 tablespoons of ground cumin

1 tablespoon of ground turmeric

1 teaspoon of ground cayenne pepper

The juice of one lemon

Sea salt to taste (roughly 1 tablespoon)

1/4 cup of extra virgin olive oil

Begin by warming up a large pot on medium heat. 

Add the quinoa, begin toasting this for 1-2 mins (till this becomes lightly brown, and fragrant).

Next slowly pour the water, place a lid on top.

Bring this to a boil, then lower the heat to simmer (continue cooking this for 15 minutes).

Once this has completely cooked through, fluff this with a fork.

Next add the chopped vegetables, herbs, spices, lemon juice, and olive oil. 

Mix this well, enjoy this room temperature or chilled, as a side or main dish. 

Herbed Hummus *Serves 12-16 *Vegan *Organic *Gluten/nut-free *Organic *High in protein

3-4 cans of low sodium chick-peas (drained well) 

1 clove of garlic

3 tablespoons of fresh minced herbs (such as basil & cilantro)

Juice of one lemon

1 teaspoon of sea salt

2 tablespoons of ground cumin

1 teaspoon of ground cayenne pepper

2 tablespoons of Tahini (sesame seed butter)

1/4 cup of olive oil


Combine all the ingredients into the food processor (except the olive oil)

Next turn on the machine, while this running, slowly add the olive oil into the mouth feed.

Continue to blend this till everything becomes incorporated, smooth, and creamy. 

Next give this a taste, adjust seasoning if you need. 

Enjoy this with your favorite chopped vegetables, crackers or pita bread.  

Taco Bar Tuesday

* Organic *Gluten/nut-free *Vegetarian *Serves 15

Creamy and Smoky Black Beans 

3 cups of precooked or canned low sodium black beans (drained well)

1 teaspoon of sea salt 

2 tablespoons of ground cumin 

1 tablespoon of smoked paprika 

Juice of one lime

1/2 cup of olive oil 

2 tablespoons of fresh cilantro (using leaves and stems)

Combine all the ingredients into the food processor. Blend till smooth and creamy. 

Taste the beans, adjust seasoning if you need.  

Warm the  beans in a large pot, or saute pan on medium/low heat. 

Stir well to prevent sticking. Keep warm.


Simple Guacamole

5 medium/large ripe avocados 

2 tablespoons of freshly minced cilantro 

Juice of two limes 

1 tablespoon of sea salt

1 teaspoon of cayenne pepper ( optional)


Scoop the avocados into a large bowl, along with the lime juice, cilantro, salt, and cayenne pepper.

Mash till smooth and creamy. 

Enjoy the beans and guacamole with your favorite tortillas, chopped vegetables

Campers enjoyed chopping and eating romaine lettuce, red cabbage, cilantro, and baby red, and yellow bell peppers and shredded cheese!

Sushi Style Spring Rolls

*Serves 12-15 (3 spring rolls per person) *Organic *Vegan *Gluten/Nut-free


3 cups of precooked Sushi brown rice 

1 large English cucumber (cleaned and diced)

1 large head of Romaine lettuce chopped

1/2 cup of red or purple cabbage, thinly chopped 

1 package of seaweed snacks 

1 package of vietnamese rice paper wrappers 

3 tablespoons of chopped fresh herbs (such as mint/ basil/ cilantro)


To assemble the spring rolls, place some waxed paper onto a large cutting board. Soften a few rice paper wrappers at a time in water (for 30 seconds). 

Place a spoonful of rice onto the rice paper wrapper. Next add a small portion of your chopped vegetables, herbs, and seaweed snacks. 

Fold the sides carefully (as you would a present).  


Simple Dipping Sauce

Combine1/2 cup of Tahini

1/4 cup of low sodium tamari sauce 

Freshly grated ginger

Juice of one lime

1 tablespoon of rice vinegar

Mix all ingredients well. Serve this alongside the spring rolls.  Enjoy!

Electivity Cooking Program

Wild Green Pesto Pasta with Broccoli and Green Beans 

* Gluten/Nut-free *Vegan *Organic * High in protein and fiber * Serves 12-15


3 lbs of precooked gluten free penne pasta 

2 bunches of cleaned/chopped broccoli, steamed lightly 1-2 mins

1 lb. of (fresh or frozen green beans chopped) and steamed lightly 1-2 mins

3 tablespoons of freshly minced basil


Pesto sauce 

1 medium size container of mixed greens (arugula/spinach/ kale, lightly rinsed)

1/2 cup of fresh basil

2 cloves of garlic 

1/4 cup of roasted, unsalted pumpkin seeds 

Juice of one lemon 

1 teaspoon of sea salt 

1 teaspoon of ground nutmeg

1/2 cup of olive oil 


Combine all of the ingredients into the food processor, blend till it becomes smooth and well incorporated.   

Add this vibrant green pesto sauce to the precooked pasta. 

Next add the vegetables, and give this a mix, incorporating all of the pesto sauce. (Feel free to add shredded parmesan cheese).

This makes a great lunch, or dinner!

Cauliflower Crust Pizza

*Gluten/nut-free *Organic *Serves 8- 15

4 pre-made cauliflower shells (we used Whole Foods brand) 

Preheat the oven to 425 degrees.

Bake for 10-15 mins till the cheese melts and the pizza shells become crispy and golden brown 

Let this cool for 5 mins before slicing.


1 package of shredded mozzarella cheese (roughly 3 cups)

1/2 jar of your favorite tomato sauce

4 tablespoons of freshly-torn basil


Feel free to add any additional toppings such as olives, artichoke hearts, bell peppers etc.

Place each pizza shell onto a baking pan, lined with a silicone mat, to prevent sticking.

Next, add some sauce onto each pizza, followed by the cheese, fresh basil and toppings of your choice. 

Place in the oven. And bake until cooked through.

No Bake Power Bite Cookies 

*Gluten/nut-free *Organic *Gluten/dairy/nut-free  *Makes 30 cookies

3 cups of old fashioned rolled oats

1/4 cup of hemp seeds.

1/2 cup of dark chocolate chips (low sugar)

1/4 cup of unsweetened shredded coconut

1 teaspoon of sea salt

1 teaspoon of ground cardamom

1 teaspoon of pure vanilla extract  (alcohol-free)

1/2 cup of sunflower seed oil or coconut oil

1/3 cup of raw honey (or pure maple syrup)

Combine all of the ingredients into the food processor, pulse everything until it becomes well incorporated, and forms a dough.

Next, form the cookies by placing a small amount of the mixture into your hands, and roll this so it resembles truffles.  Continue forming the rest of the mixture. 

Place the cookies on a large plate, and then place these into the fridge to firm up (for 1 hour at least).