Online Classes Q1 2021
Meatless Monday, Veganuary Edition - Plant Based Meals in your Instant Pot.
We're working with recipes based on those in Vegan Richa's Indian Kitchen, Milk Street Fast and Slow, and Vegan Under Pressure by Jill Nussinow. I will email you the recipes the week prior to class. The Instant Pot is misnamed. While the cooking time is fast, the time it takes for the pot to garner pressure is not necessarily quick. What's phenomenal about this appliance is its ability to continue cooking while you do something else - read the news, check in with a spouse, walk the dog.
Take all four as a series for $100 or each one individually. Register here: Mondays 6pm-7:30pm
January 4 - Braised Cranberry Beans with Mediterranean Spice - The whole family will love this delicious dish made from dried beans with a finishing touch of quick pickled tomato and/or onion.
January 11 - Easy one pot pasta with mushrooms and miso - One pot pasta in the Instant Pot? For sure! And we're bumping up the depth of flavor with umami rich miso and fresh mushrooms. Use cremini mushrooms or your favorite type.
January 18 - Black eyed Peas and Rice - Black eyed peas are an acquired taste - and this preparation will help you love them. We're adding Indian Spices and Brown Basmati rice to make a full meal.
January 25 - Sassy Sesame Tofu - Tofu gains new depths of texture in the Instant Pot.
Mastering your Instant Pot - Thursdays 1/14 thru 3/11
Through the Palo Alto Adult School. A cooking class for families, singles, and shelter in place buddies (must be 18 to register, anyone can join in the kitchen with you) Learn new recipes to make your Instant Pot work for you! Cook along in your own kitchen as we make family friendly meals in a hands off cooking manner. Enjoy this class which will feature vegetables at the center of the plate, with options discussed on how to add and subtract different ingredient options. Optional Textbook: The Ultimate Vegan Cookbook for your Instant Pot by Kathy Hester.
I will email you recipes the week prior to each class.
January 14 – The best not refried black beans and whole grain cornbread
January 21 – “Not baked potatoes” with steamed broccoli and cauliflower queso
January 28 – Quick Red Curry Zucchini Noodle Soup, DIY Seitan Sausages
February 4 – Easy Andouille Jambalaya
February 11 – Winter One-Pot Lentils and Rice
February 18 – Potato, Vegetable and Tempeh Gado Gado (peanut or almond sauce)
February 25 – CSA Layered Indian Dinner (root vegetable, yellow dal, basmati rice)
March 4 – Risotto (Winter or Fall version if you wish)
March 11 – Mushroom Stroganoff over Mashed Potatoes
Register Here: Thursdays 6:00 pm PST
Take one, two, three, or all 6 cooking sessions. We’ll prepare ingredients, make a meal, then enjoy it independently offline. You’ll need a device to “Zoom in” from your kitchen.
We are making whole food, plant based meals. Allergies, preferences, all supported. And substitutions are welcomed. Think of this like inviting over a friend who likes to cook. We’ll make it tasty together! And for one meal, someone else will be there to guide you. Use it as a chance to teach the kids, a break from planning and cooking on your own, or a chance to speak with someone else. All good!