PLANT BASED PREFERENCES

Many of us are choosing to eat a healthy diet comprised of fresh Vegetables and Fruits. This lesson explores creative ways you can use summer harvest ingredients to prepare meals for your summertime eating pleasure. Come for an amazing and inspiring lesson of Kale Sauce Pasta (silky pureed Kale, Garlic, Olive Oil, and Parmigiano-Reggiano); Masala Chickpeas with Tofu & Blistered Tomatoes (toasted Tofu, Garam Masala-spiced Chickpeas, and blistered Cherry Tomatoes simmered in Ghee with Ginger, Garlic, and Fresh Herbs); Sweet & Sour Cauliflower; Vegan Al Pastor Tacos (smoky-sweet crumbled Tempeh in a Chipotle-Pineapple marinade with Pineapple-Jalapeño salsa);  Soy-Glazed Mushroom Grain Bowl; Eggplant Adobo (Eggplant cubes simmered in a tangy Filipino-style Adobo sauce of Soy, Vinegar, Garlic, Coconut Milk, and Bay Leaf). Dessert will be a Vegan Peach Crumble.