Explore in-depth the art of plant-based cookery for the home cook in this intro level series. Whether you are on the path to increasing your intake of whole foods, a domestic service employee seeking to improve your cooking skills, or just plain wanting to gain a new understanding of the art of plant-based cookery, this class is for you.
Learn basic ways to cook whole grains, plant-based proteins, and vegetables, and learn to make easy soups and gluten free desserts. You will master the basics of meal planning and how to use left-overs in creative ways to make a second meal, different cutting and cooking techniques, and how to adapt dishes to seasonal produce.
This is a hands on series with a macrobiotic approach. Explore the plant-based diet from a western nutritional value as well as a macrobiotic yin/yang quality. All backgrounds are always welcome and encouraged to attend.
Session 1: Legumes
Learn about the immense versatility of beans and how to cook them well so that they are digestible.
Menu: Winter Chickpea Miso Soup w/ Squash & Sea Vegetables; Lentil Loaf w/ Carrot Sauce; Aduki Bean Burgers w/ Mushroom Gravy
12/15 – Tofu, Tempeh & Seitan
Packed-full of good quality plant-based proteins, these foods are versatile and can take on many flavors. Tofu secrets include a good marinade; as for tempeh and seitan, their hardy texture makes for a great transition from animal to plant-based protein.
Cost: $80 per class- You may use 2 punches from your 10-pass per session
Please note: class is limited to 12 participants. 20% of income will go towards a scholarship for one woman enrolled in the WISE employment training program at N Street Village.
*To reserve your spot email Juliette at firstname.lastname@example.org and then mail a check payable Healthy Living Inc. to J.Tahar, 3900 Tunlaw Road, NW #314, WDC 20007
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