Who knew that baked gluten makes a great substitute for shredded beef? Recipes and samples for delicious dishes, with expert nutritional advice and door prizes, were served up during recent cooking classes at the Camarillo church.
As many as 50 people attended each session, with about 20 non-Adventist community residents per class. One person has requested Bible studies. Attendees gave high ratings to the presentations.
“I thought it was a total success and a tremendous outreach,” commented Rashelle Stirewalt, wife of senior pastor Dennis Stirewalt and cooking school co-leader.
The concept evolved during the church’s airing of “The Presence” satellite seminar. Acting on member Flo Lowe’s suggestion, the women planned the classes to transition from the seminar. Lowe and Stirewalt shared planning tasks, while Pastor Dennis restored a mirrored demonstration table that hadn't been used in years. Flyers were distributed to area churches and invitations sent to interested people, including names from media ministries.
Debra “happened” to call prior to the classes. “My two teenagers have become vegans,” she explained, “and I don’t know what to feed them.” She was excited to hear about the classes and invited her sister to attend with her.
Church members were presenters along with two nutritionists (one, a community resident). When they were not instructing, presenters helped each other. Guests left each class “stuffed,” carrying home samples for their families. This brought out five husbands who wanted to see what was going on.
“Using Tofu Creatively,” with Irmgart Mitchell, demonstrated how to make soybean curd tasty. “I can’t believe how good the samples were,” wrote one community guest on her review sheet. Mitchell demonstrated how to create everything from “cream” soup to enchiladas to ice cream with tofu.
“Fun and Easy Salads” included Lebanese favorites such as tabbouli, presented by Farida Hynum, and fresh choices by Flo Lowe. Terri Lisagor, Ed.D., a Pepperdine University nutrition professor, shared food information.
For “Gluten—Made Easy,” Rashelle Stirewalt and Chris Champlin demonstrated two processes for making gluten. Using the traditional boiling-in-broth method, Stirewalt showed how to make choplets, burgers, or strips for stir-fry dishes.
Champlin baked a big ball of gluten that rendered a product that could be shredded and substituted for shredded chicken or beef. He said, “After cooling, crack open the loaf, rip out the inside, shreddding it with your fingers.”
For “Holiday Treats—Diabetic Style,” member Judy Knopper, MS, RD, presented nutritional advice and weight-management strategies. Sandi McAninch shared recipes for healthful desserts.
The classes facilitated witnessing. Naomi Turner brought five neighbors to the classes. “My neighbor Kathy wants to learn how to bring down her cholesterol level,” noted Turner. Another neighbor was happy to receive the magazine handed out to share with her daughter, a diabetic, and grandchildren. “People are eager to learn a better way of life and how they can help themselves.”
