Eat! Looking for a relaxing Friday afternoon culinary experience with kitchen skills to wow friends and family? Learn basic kitchen survival skills and what to make when there’s nothing in the house to eat. All meals vegetarian and prepared with kosher ingredients where possible.
Fun: Each day will find us on a different culinary adventure with cuisines from around the globe.
Healthy: We'll make a hearty snack and talk about different ingredients, flavors and preparations. Dishes and garnishes are based on the philosophy that whole-food plant-based dishes can be tasty and fun to make. We'll talk about meatless nutrition basics, and how to look at texture, temperature and toothsomeness from a vegetable-centric viewpoint. We'll also discover seasoning tricks to balance bitter, salty, sweet and spicy flavorings.
What's cooking?: Each lesson will cover a basic cooking technique. Tips for healthy vegetarian eating and tasting new foods will also be covered. Planned dates for 2016 -2017: 10/14, 11/4, 12/2, 2/3, 4/21, 5/19
Syllabus - (*books offered for further independent study, not required)
Class 1 - Introduction to chopping. We prepare onions, discuss beans and feeling full, and make a quick tortilla soup. Reference Appetite for Reduction by Isa Chandra Moskowitz.
Class 2 - Introduction to sautéing. We prepare mushrooms, shallots, leeks and spinach and eat them in vegan crepes. Reference Vegan Brunch by Moskowitz
Class 3 - Introduction to boiling. We prepare salted water and make spaghetti with blanched vegetables, olive oil & garlic. We discuss other easy pasta toppings. Reference: Twelve Recipes by Cal Paternell
Class 4 - Introduction to roasting. We prepare a sauce while we roast potatoes and a cruciferious vegetable or two (like broccoli, cauliflower, kale, kohlrabi, brussels sprouts). Reference: The Vegetarian Kitchen by Peter Berley.
Class 5 - Introduction to flatbreads - We prepare quick Indian flatbreads and eat them with spicy and mild sauces. Reference: Vegan Richa's Indian Kitchen by Richa Hingle.
Class 6 - Using a griddle for savory pancakes. We prepare a vegetarian version of Japanese okonomiyaki (check it out on you tube - it's the ultimate diner food!) Plus sauces to go with. Reference: Japanese Cooking by Miyoko Schinner
Fun: Each day will find us on a different culinary adventure with cuisines from around the globe.
Healthy: We'll make a hearty snack and talk about different ingredients, flavors and preparations. Dishes and garnishes are based on the philosophy that whole-food plant-based dishes can be tasty and fun to make. We'll talk about meatless nutrition basics, and how to look at texture, temperature and toothsomeness from a vegetable-centric viewpoint. We'll also discover seasoning tricks to balance bitter, salty, sweet and spicy flavorings.
What's cooking?: Each lesson will cover a basic cooking technique. Tips for healthy vegetarian eating and tasting new foods will also be covered. Planned dates for 2016 -2017: 10/14, 11/4, 12/2, 2/3, 4/21, 5/19
Syllabus - (*books offered for further independent study, not required)
Class 1 - Introduction to chopping. We prepare onions, discuss beans and feeling full, and make a quick tortilla soup. Reference Appetite for Reduction by Isa Chandra Moskowitz.
Class 2 - Introduction to sautéing. We prepare mushrooms, shallots, leeks and spinach and eat them in vegan crepes. Reference Vegan Brunch by Moskowitz
Class 3 - Introduction to boiling. We prepare salted water and make spaghetti with blanched vegetables, olive oil & garlic. We discuss other easy pasta toppings. Reference: Twelve Recipes by Cal Paternell
Class 4 - Introduction to roasting. We prepare a sauce while we roast potatoes and a cruciferious vegetable or two (like broccoli, cauliflower, kale, kohlrabi, brussels sprouts). Reference: The Vegetarian Kitchen by Peter Berley.
Class 5 - Introduction to flatbreads - We prepare quick Indian flatbreads and eat them with spicy and mild sauces. Reference: Vegan Richa's Indian Kitchen by Richa Hingle.
Class 6 - Using a griddle for savory pancakes. We prepare a vegetarian version of Japanese okonomiyaki (check it out on you tube - it's the ultimate diner food!) Plus sauces to go with. Reference: Japanese Cooking by Miyoko Schinner