Vegetarian Cooking Classes

June 16, 2014

I held my second Vegetarian Cooking Class this week. It’s nice to see the interest in vegetarian food and I enjoy sharing what I have learned in the last 35 years.

Table set for class meal

Table set for class meal

The theme for the last class was Super Foods and the menu was:

A green smoothie – We start each class with a green smoothie toast. The first class it was Mango Kale and this one was Blueberry Banana with Spinach and Nettle. I strongly believe that the most important improvement you can make to your diet is to eat more greens. I use the basic Raw Family Green Smoothie recipe – equal parts greens, fruit and water. Lately I am loving Nettle – yes, that scourge Stinging Nettle. I found a beautiful patch when out picking Morals and have been enjoying nettle smoothies and pesto lately. And I have been drying some each week for nettle tea later when the young stuff is gone.

Green Smoothie Toast to start the class.

Green Smoothie Toast to start the class.

Cream of Mushroom soup using a cauliflower cream base. I love using cauliflower cream for all kinds of cream soups (my lasts favorite is Sorel soup) and also for Fettucine Alfredo.

Making Cauliflower Cream

Making Cauliflower Cream

Cream of Mushroom Soup using Cauliflower Cream

Cream of Mushroom Soup using Cauliflower Cream

South American Black Bean Soup from 125 Best Vegetarian Slow Cooker Recipes. This is a family favorite I have been making for years. (You can find almost anything on the internet. I found the recipe here.) I made this one ahead of time in response to a request for something made with black bean flakes. Since the soup is blended you can just sub the bean flakes for cooked black beans. Delicious both ways. I cut back on the jalepeno for the class but it was still too spicy for many.

South American Black Bean Soup

South American Black Bean Soup

Moroccan and Rollin Quinoa Salad from the Looneyspoons cookbook. My Mom is a huge fan of Looneyspoons and we made this quinoa salad when I was over last week. It has a fabulous blend of spices that is not hot spicy but just plain delicious.

Quinoa Salad

Quinoa Salad

Kale Salad. This was simple shredded kale, julienned carrots, finely sliced red pepper and chives served with a dressing made from fresh squeezed lemon juice, maple syrup and Dijon mustard. We used this salad as an opportunity to practice using a julienne peeler, my favorite kitchen gadget.

Kale, carrot, red pepper and chive salad

Kale, carrot, red pepper and chive salad

Kale with Miraculous Walnut Sauce from the Forks over Knives cookbook. This is so delicious. I love eating this with mashed potatoes. The walnut sauce is such a delicious gravy flavor and its raw, not cooked, and super simple to make. You can find the recipe online here.

Quinoa Salad, Kale Salad and Kale with Miraculous Walnut Sauce

Quinoa Salad, Kale Salad and Kale with Miraculous Walnut Sauce

Dessert was a Chocolate and Raspberry Chia Pudding (recipe here)which I had made ahead and we assembled in class. We also make a Chocolate Mint pudding to learn the technique (1 cup plant milk, 3 tbsp chia seeds, sweetener and peppermint extract). Super simple and super healthy too.

Chocolate and Raspberry Chia Pudding topped with Coconut Whipped Cream

Chocolate and Raspberry Chia Pudding topped with Coconut Whipped Cream

Lemon Ginger drink I adapted from the Sundays at the Moosewood Restaurant cookbook. (steeped fresh ginger, cloves and cinnamon mixed with lemon and orange juice and sweetened with honey) It makes 2 quarts of concentrate which you can mix with water or soda and is delicious hot or cold.

We have great fun at the classes and learn from each other. Next class is July 14.

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About Darlene & Ken

Experiencing life off the grid, building a home, and trying to live sustainably.
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2 Responses to Vegetarian Cooking Classes

  1. Wow. The pictures turned out really good. Your food photography is ready to rival Oh She Glows.

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