Stocking the Vegan Pantry Classes

Many signs, and many doctors, are pointing us towards the use of more and more plant foods in our regular diet. How do we keep our traditional family favorite menus, but using healthy ingredients; and what ingredients should we stock in our pantry? We’ll talk a little about why the vegetarian diet is important both individually and socially. Both classes are at The Kirkwood Kitchen at NewBo City Market.

Wednesday March 9, 6:30-8:30pm
Stocking the Vegan Pantry 1: Traditional favorites from healthy ingredients

We’ll go over ingredients with which to stock the pantry, and how they might be used, and we’ll demonstrate the preparation of the following items, using no meat or dairy. Tofu cheese toasties, Stuffing and gravy, Eggplant parmesan with garlic bread, and more. Recipes included.

Wednesday March 23, 6:30-8:30pm
Stocking the Vegan Pantry 2: Using soy products (tofu and tempeh) with traditional favorites

We’ll introduce soy as an ingredient and demonstrate the preparation of the following items, using no meat or dairy. Mock tuna and mock chicken salad, sweet and sour tofu, Black bean-tofu chili, Butternut squash mousse and Blackberry mousse.

Recipes included.

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