Our Creative Vegan Cooking 101 course includes 4 weeks of instruction in the art of preparing healthy delicious foods from scratch and how to improvise effectively in the kitchen. For four consecutive weeks, we will cover the basics of what makes our plant based meals taste so good and how to prepare quick, tasty weeknight meals at home. We will go over useful kitchen tools, keeping and using spices, picking and storing produce, basic knife skills, tons of recipes, how to multitask so multiple components are ready at the same time, and most importantly, HOW to combine flavors and improvise in the kitchen. This one skill will save you hours (and many vegetables rotting in the crisper) and will make delicious vegan meals possible even with a near empty fridge. We will work on sharpening this skill of improvisation in each class session, and by the end of the series you will be well equipped to create your own tasty dishes at home. This course is for everyone who wants to be confident in the kitchen, new vegans, long time vegans, vegetarian, and omnivores, everyone is welcome!!! We will cover the basics of what makes tasty food taste good, and how to balance flavors in different dishes. We focus on using as many vegetables as possible, beans and legumes, whole grains, healthy nuts, seeds, herbs and spices. Every recipe we will share is tried and tested, nutritionally sound, and ready to make in 30 minutes or so.
As always, our classes are 100% vegan, mostly organic, and naturally gluten and soy free. Class is demonstration based, and includes beautiful recipe cards, samples of all dishes prepared, a chance to get all of your healthy cooking questions answered, and meet our wonderful vegetable loving community. Please join us for this tasty and unique class series in a fantastic location. Classes take place in our beautiful Fremont space. Class size is limited to 12 people. If you miss any of the class dates, we can reserve the recipe cards from that class for you.
Week 1: Thursday July 6th 2017, 6:30-8:30pm
Week 2: Thursday July 13th 2017, 6:30-8:30pm
Week 3: Thursday July 20th 2017, 6:30-8:30pm
Week 4: Wednesday July 26th 2017, 6:30-8:30pm
Week 1: Knife Skill Basics, Stellar Soups, Savory Salads, & Hearty Vegetables
On the menu: Creamy Potato Parsnip Bisque, Sunflower Caesar Salad and Crispy Roast Vegetables
Week 2: Super Stir-Frys and Noodle Bowls
On the menu: Harvest Veggies in Garlic Sauce with Jasmine Rice, Veggie and Fresh Herb Vermicelli Noodle Bowl
Week 3: Crispy and Savory Patties and Burgers
On the menu: Oven Baked Sesame Falafel with Tahini Dressing, Chickpea Umami Burgers with Smoky Cheeze Sauce
Week 4: Flavorful and Colorful Curries
On the menu: Indian Chickpea Cauliflower Curry with Basmati Rice, Thai Style Lemongrass Coconut Veggie Curry with Red Rice
Please contact [email protected]
with any questions.