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Your vegan nephew
In a continuation of this popular class, vegans and “flexitarians” alike will enjoy learning to make Sureyya’s ingenious recipes for dishes that can be a meal in themselves, or a side to a family feast. She will demonstrate how to make Beet and Chard Salad with Fennel, Arugula and Balsamic Vinaigrette; Lentil Stew with Mushrooms and Peppers in Tarragon Tomato Sauce; Stir-fried Parsnip, Eggplant and Cashew Biryani with Basmati Rice; and Black Bean Salsa with Charred Chile Peppers and Tahini Sauce. Vegetarian; no dairy or eggs.
You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.
“How do I get enough protein and how much should I consume daily?” “What kind of vegetable proteins are there and how do I cook with them?” These and more questions about a vegetarian diet will be discussed, as well as the nutritional aspects of vegetable proteins, and why protein is important in our diets. Birgitte will cook with some of the most abundant protein sources, such as lentils, beans, tempeh, tofu, nuts and seeds, and show you how to use them in varied ways. You will sample Coconut Lentil Soup; Tempeh Bolognese; Herb Tofu Kofta; Fresh Herb and Vegetable Nut Loaf; and Crazy Bean Chili. Vegetarian; no dairy, eggs or gluten.
Stir-frying is one of the most popular ways to prepare Chinese food. It is fun, healthy and easy. In this class you will learn how to use the basic tools and the principles of effective stir-frying and how to pair vegetables and other ingredients such as dried and fresh mushrooms, edamame (green soy beans), pine nuts, baked tofu and mochi (brown rice cakes). We will prepare easy stir-fry sauces such as Mongolian Sesame Sauce, Japanese Teriyaki Sweet Soy Sauce and Korean Gochujang Miso Sauce. Vegetarian; no dairy or eggs. Class size limited to 16.
Let’s dive into making vegan desserts that don’t skimp on flavor or decadence. Darin will share his tricks and tips for making successful vegan desserts with recipes such as Spiced Almond and Coconut Milk Crème Brûlée; Decadent Chocolate Truffles with Caramel and Sea Salt; Apple and Oatmeal Crumble with Vegan Maple Pecan Ice Cream; and Chewy Gingerbread Cookies. Included will be bonus recipes for more warm desserts, as well some “no bake” vegan favorites. Vegetarian; no dairy or eggs.