So you want to eat more vegetables (don’t we all!?), but you’re stuck in a rut with the same few vegetable dishes on rotation at your place. If you’re going to up your vegetable game, you need inspiration, skills and some killer recipes.
I’ve got you covered in my 4-Part Vegetarian Cooking Series in 2018.
In each class we will dive into one of my favorite cuisines as inspiration. I will share tips on how to stock your pantry with international flavors that will help expand your cooking. We’ll play with vegetables, whole grains and plant protein to build unexpected and deeply satisfying meals.
DATES & MENUS –
Tuesday, February 27th 10AM – 1PM
Congee with Shitake & Greens
Weeknight Vegetable Ramen with 6-Minute Egg
Ginger Cauliflower Gyoza
Soba Noodle Bowl with Terriyaki Carrots & Furikake
Match-Vanilla Bean Chia Pudding
MIDDLE EASTERN CUISINE
Tuesday, March 6th 10AM – 1PM
Falafel on Whole Grain Pita with Quick Pickled Veggies
Hummus with Charred Eggplant & Preserved Lemon
Roasted Cabbage with Aleppo Yogurt
Green Rice Bowl with Sumac Carrots
Moroccan Crepes with Honeyed Cashew Cream & Satsumas
Tuesday, March 13th 10AM – 1PM
Chickpea & Butternut Squash Tikka Masala
Turmeric Rice with Jeweled Roasted Root Vegetables
Creamy Vegan Saag with Three Greens
Whole Grain Samosas with Mint Chutney
Carrot & Lentil Dal with Fried Ginger
Mini Chai-Spiced Banana Breads
Tuesday, March 20th 10AM – 1PM
Chard & Goat Cheese Tacos with Fresh Tortillas
Winter Vegetable Pasole with Lime Avocado Crema & Pepitas
Black Beans & Greens Tamales with Tomatillo Salsa
Mushroom Mole Enchiladas with Pickled Cabbage
Cinnamon Whole Grain Donut Muffins with Chocolate Dipping Sauace
Jamaica Iced Tea
This series is so popular, we’ve added another one!
Second series begins April 10th and runs for four Tuesdays.