Tag Archives: whole foods

Upcoming Class – Making Beans and Grains Sexy

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It is said that bean soup was considered such an aphrodisiac that it was banned from the Convent of St. Jerome in the seventeenth century

Beans and grains maintain the healthy protein balance essential for life. Eating a wide variety of beans and grains ensures that the body has available all the essential amino acids. We will provide techniques and recipes for cooking a very wide variety of different beans and grains.

What: Learn how to make any bean and/or whole grain taste heavenly.
Where: Kirkwood kitchen at NewBo City Market in Cedar Rapids
When: 6:00-8:00pm, Thursday, February 5, 2015
Who: Taught by David Burt

Sign up at Kirkwood Community College website.

This class is part 2 of a series on whole foods vegan cuisine. View full series description.

Four Square Meals – February 3

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  • BBQ Seitan– sweet, sour and spicy with carrots
  • Oliver’s Best – einkorn wheat and millet stew with eggplant and green cabbage
  • Southwestern Salad – black beans, tomato and seasonal vegetables with and ancho pepper dressing
  • Punjabi Summer Pastel – basmati rice and rye with sweet potato, cumin and bay
  • Paris in Istanbul – creamy French Lentils with aromatic spices and seasonal vegetables
  • Aloo Sem – Indian spiced potato and green beans
  • Tempeh alla Manna – marinated tofu with seasonal vegetables in a cilantro-lime sauce
  • King’s Rice – pink and brown rice and with seasonal vegetables and eastern flavors

To order click here.DaveHeader
For newsletter sign up, click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Friendly Farm, Echollective Farm and Muddy Miss Farm.

Four Square Meals – January 27

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  • Mung Bean Magic – protein salad with mung beans, spices, tomatoes and leeks
  • Curried Rice – basmati rice and millet with black radish
  • Tofu Sangre – with red beets and asparagus in basil-caper sauce
  • Mixed Jeweled Pilaf – barley, rye, faro and kamut with pomegranite, raisin and apple
  • First Star Stew – split red lentils with star anise, fennel, cinnamon and green cabbage
  • Red to Green Line – brown and jade pearl rice with mixed greens, red onion and herbs
  • “Seitan Sunday Roast” – seitan with mushroom gravy and zucchini
  • Lemon Pepper Potatoes – with squash, fresh lemon and black pepper

To order click here.DaveHeader
For newsletter sign up, click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Friendly Farm, Echollective Farm and Muddy Miss Farm.

Whole Foods Cooking Class

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HeadShotChefCoat1Crop Chef David is offering the 4-part series on Whole Foods Vegan Cuisine, at the NewBo City Market in Cedar Rapids starting next Thursday. Each class can be taken individually or as a series.

Registration is through Kirkwood Continuing Education. Details of the class and links to the other classes in the series are detailed below.Vegetable Sidebar

This 4-part class can be taken individually or as a series. We will discover a wealth of techniques and recipes to give flavor to a base of nutritious and healthful foods. The whole foods philosophy maintains that minimal processing maintains nutritional integrity. The vegan philosophy maintains that removing (and at the very least limiting) animal products in the diet is beneficial for the body of the individual and the body of the planet.

The series is split into 4 sections: Vegetables, Beans and Grains, Soy foods, Soups and Sauces, and draws on culinary traditions from around the world.

Broccoli Romanesco 11. VegetablesCIMG2759
The vegetarian diet is ideally suited to having vegetables at its center. Using vegetables as a focal point allows us to eat seasonally, and therefore locally, which I maintain being the healthiest way to eat. The range of phytonutrients is wide and varied over the year, fiber and micronutrient content is maintained. Take home recipes will be included and general guidelines discussed.

SEE DETAILS OF ALL 4 CLASSES HERE.

Next week from Four Square Meals

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Beet, tempeh, lacinato sidebarMenu for pick up Tuesday April 1

  • Garbanzo bean and vegetable curry; buckwheat, amaranth and collard greens with sumac and capers
  • Tofu-miso salad with red cabbage; basmati rice and millet with turnip and black cumin seed
  • Tempeh with lacinato kale and beets in cilantro-lime broth; mashed potatoes and carrot with thyme and green peppercorns
  • Kidney beans stew with fennel and tomato; brown rice with celery root and brown mustard seed

To order click here.

Chole with carrots; curried potatoes2If you like the look of some items but not others we can custom build a selection from this menu.

Veggieburgers are always available too – Classic and Spicy Black Bean

Note: There will be no meals April 15 or 22. Back to normal April 29.