Vegan Cooking Class – March 26

BSprtsBackground2Learn to cook a 3-course plant based meal, including DESSERT!

Menu for this dinner include hot and sour soup, followed by eggplant steak, seared spinach and dijon sauce with buckwheat-sesame pilaf, finishing with blackberry mousse for dessert. Recipes will be provided.

It’s clear we all need to incorporate more vegetable foods in Spring Yunnan Fusion – buckwheat, green onion and mushroom with sesame seeds 2our diet, for health. This class will help you understand how healthy and delicious can go hand in hand. Chef David Burt of Four Square Meals will demonstrate and explain how to prepare a balanced meal using plant-based ingredients.

Class will be held on Thursday March DaveHeader26 at NewBo Market kitchen.

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Eggplant Steak with Mushrooms and Sage

??????????????????????????????? 1 or 2 globe eggplant
¼ c extra virgin olive oil
Flour for dredging
1/2 cup thinly sliced onions
8 oz mushrooms
1 small clove garlic
1/4 tsp choped sage
2 tbs balsamic or white wine vinegar
Large pinch salt
2 tbs water

Cut eggplant lengthwise into ¾ – 1 inch “steaks”. Sprinkle liberally with salt and let stand in a colander for at least 30 minutes, or up to an hour. Wash off salt and dry with towels. Heat a pan to medium and add half of the oil. Dredge the eggplant in flour and shake off. Add to pan. Try not to mess with them too much, just let them cook. After 5 minutes check that they are not burning.

If they are charring turn them and add oil to pan (not to eggplant), let oil heat up and then turn heat down slightly. Cover. If they are not charring or browning, let them cook another 5 minutes then add oil to pan (not to eggplant), let oil heat up and then turn heat down slightly. Cover.

Check after 5 minutes by gently pressing eggplant. When done it should be very soft to the ???????????????????????????????touch. Ripeness affects cooking time greatly, so it could take another 10 minutes. When done, place on paper towel (or towel) to drain off excess oil and serve.

While eggplant cooks, prepare the mushrooms and sage. First, take 1 tbs of the flour from the eggplant dredging and whisk with 4 T water. Set this slurry aside. Heat a pan to medium-high, add 2 tbs extra virgin olive oil followed immediately by onion and garlic. Sautee 2 minutes, sizzling and stirring. Add mushrooms and continue stirring until oil is evenly spread. Cover, turn heat down and cook 1 minute. Remove lid and add vinegar. Cook 2-3 minutes at a simmer, then add slurry. Continue stirring until sauce thickens a little.

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Overcome your fear of eggplant

Fall classes at Kirkwood Community College have been finalized. Link here to a class showcasing EGGPLANT recipes. Learn a wide variety of preparations to expand your repetoire when this unique vegetable comes into season.

All classes listed here, including kale, squash, Italian, 3-course vegan meals and more. Classes held in Iowa City, IA.