At the Table- 1
At the Table- 1
In our third class, we will guide you through the preparation of breakfast, snack, and baking items using the knowledge of how to use your pantry items and equipment. You will learn to make Vegan Chili Cheese Fries, Baked Falafel with Tzatziki Sauce, Blueberry Poppy Seed Pancakes, Oats with Savory Greens, and Apple-Maple Cinnamon Rolls without using butter, eggs, oil, or any other animal-derived products.
At the Table- 2
In our fourth and last class of Plant-Based 101, we take you through the many options for lunch and dinner. Sammies, Grain and Pulse Bowls, Hearty Soups and Stews, Skillet Specials, Pasta & Rice Dinners, Cookies
Bonus- Farm & Market Tour
In this bonus class, we visit a local farm and market to meet growers and distributors and learn about supporting our community.
Essential Tools & Best Basics
In our second class, we explore the equipment we use in our kitchen for plant-based cooking. In the previous class, we focused on our pantry items, but now we will discuss the importance of the equipment we use in cooking, and how to perform different cooking techniques while maintaining the nutrients in our food. We will also learn how to make 10 easy sauces, salad dressings, condiments, and spice mixes to add variety and flavor to our dishes. Furthermore, we will discuss the use of oils and how to minimize their use in stove top and oven roasting. Finally, we will put our new knowledge into practice and create a meal together.
Introduction to Plant-Based
"In our first class, we will discuss the differences between plant-based, vegan, and vegetarian diets. We will also learn how to stock our pantry with essential items and how to build a healthy plate using the five food groups. Additionally, we will have a hands-on exercise and create our first meal together using the knowledge we acquire during the short lecture."