A woman who owns a vegetarian catering company in the area is holding a 4-part vegetarian cooking class. I happen to know her through my congregation, and I worked for her company for a few weeks back in September. I asked her if I could help her with the class, and in exchange, get to eat the food and get the recipes. Being her assistant was so fun!
Here are some pictures from the class:
Cashew Ginger Dip
2 c cashew pieces, toasted 2-3 tbsp ginger, grated 2 tsp tamari 1/2 tsp sea salt 2 c water, stock or soymilk
Puree all ingredients in a blender or food processor. Heat through very gently, stirring from the bottom. Thin it with another cup of liquid to make a sauce, or leave it as is for a dip. The sauce would be really good on veggies or pasta.
These are sprouts from the store, broccoli and some other ones. She also showed us how to make our own sprouts, and brought in hers made from lentils. Sprouting is really easy, and there's lots of resources online about it. You can sprout adzuki beans, alfalfa sprouts, garbanzo beans, kidney beans, lentils, mung beans, pinto beans, sesame seeds, soybeans, sunflower seeds, or wheat berries. I want to try sprouting my own lentils, because my cupboard is pretty much packed with the little buggers. These sprouts were served with umeboshi dressing. Yummm!
Tofu Seitan Stew
This is made with tofu, seitan, homemade vegetable stock, onions, carrots, spices, ginger, frozen edamame beans, miso, lemon juice, and a few special ingredients. We diluted some grain coffee (the brand was Pero) in the lemon juice to add flavor. We also used kombu, or seaweed, cut into thin strips. The stew was thickened with kuzu, which is basically a less-processed version of cornstarch. It was so freakin delicious...and there are some leftovers in my fridge!
This is my plate. Sprout salad, pasta, tofu seitan stew, and a cracker with cashew ginger dip. Mmm.
When I got back I was full of energy, so I decided to cook some more. I used the leftovers from a batch of chocolate cupcakes:
I just bought a mini muffin tin and some piping tips, so I put them to good use. I topped the mini cupcakes with chocolate mousse. I'll post the recipe for the mousse later. Three cheers for vegan cupcakes :)
And ducks! I saw them on my walk on the trail by the creek today. There were a lot of them, and they weren't scared of me. That shadow at the bottom of the picture is my head... I was only out for a little bit because it got really cold, and the wind was giving me brain freeze! But it was nice while it lasted.