We know the holiday season is exciting for vegans because of the wonderful, flavorful and colorful produce in season, which can be transformed into beautifully festive dishes. This plant-based meal will feature fresh, seasonal, holiday ingredients, as well as highlight both classic and modern cooking techniques and staples every vegan should have…
We know the holiday season is exciting for vegans because of the wonderful, flavorful and colorful produce in season, which can be transformed into beautifully festive dishes. This plant-based meal will feature fresh, seasonal, holiday ingredients, as well as highlight both classic and modern cooking techniques and staples every vegan should have in their kitchen arsenal. Whether you are vegan or not, you'll enjoy this festive feast!
Menu:
- Rosemary and Hazelnut-Crusted Seitan “Chops” with Red Wine-Shallot Gravy
- Sautéed Green Beans with Toasted Almond Gremolata
- Oyster Mushroom and Leek Stuffing
- Cranberry Swirl Cheesecake Bars with Gingersnap Cookie Crust
Skills covered in class:
- Getting familiar with meat and dairy substitutes
- Preparing seitan from scratch
- Working with fresh herbs and spices
- Blanching and shocking green vegetables
- Using flour as a thickener
- Making nut-based breading
- Working with mushrooms
- Making cookie crusts
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
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