Jumpstart your plant-based cooking skills in this fun hands-on immersion designed to teach you the essential techniques of the vegan kitchen. You’ll learn how to transform vegetables, grains, legumes, and plant-based proteins into hearty, crave-worthy dishes and satisfying meals. Throughout the class, we’ll explore how to layer spices, create creamy textures without dairy and use pantry staples to make weeknight cooking easier and more delicious. Whether you’re already plant-based or just looking to add more veggie-forward meals to your routine, this class will give you the tools and know how.
Menu:
- Seitan Gyros with Pita, Tomatoes and Vegan Tzatziki
- Pasta Primavera with Roasted Garlic-Cashew Cream Sauce
- Scrambled Tofu Tacos with Black Beans and Salsa Verde
- Lentil and Farro Soup with Kale
- Mini Lemon Meringue Pies with Homemade Pie Dough and Swiss "Meringue"
Skills covered in class:
- Getting familiar with meat, dairy and egg substitutes
- Making nut-based cream sauces
- Selecting and roasting vegetables
- Working with fresh herbs and dark leafy greens
- Working with grains and legumes
- Making and rolling out pie dough
- Making custard
- How to brûlée
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
