Get schooled this June in burgers, Greek food, pub food, raw food, green juice, pies. Full menu here.
Well hello there. I know I should’ve posted this recipe last week but I spent last week doing major R&R after a packed summer. How have you been?
Knife skills faster than a speeding bullet?
So in case I haven’t talked about it enough, I conducted a vegan cooking demo at Yummy Magazine‘s fabulous food fair last May the 26th in Rockwell Tent called Yummy Eats. It was pretty packed. My face appeared on the big screen which I did not expect. My team and I prepared enough samples for a small army. I was slightly nervous but I was comforted by the fact that I get to share my vegetable nerdery with people who don’t necessarily make vegetables a priority in their diet.
Lots of good food went around – mostly omnivorous. There were 2 vegetarian tables, though.
Wabi’s table. Their banh-mi is reaaaally good. They have egg-free mayo on hand, too.
Wabi Sabi Noodle House and Vegetarian Grocery had a pretty artistic table (they won the award for best design) and gave out samples of vegan chicharon. Their kuapao sandwich rocked, too. Pipino Vegetarian had a booth as well and gave out free samples of vegan mac and cheese and Cuban grilled corn.
The vegetarian love is slowly growing!
I made 3 dishes for the demo and I promised folks I would post the recipes on my blog. I’ve decided to post them in 3 parts. Part 1, here we go.
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Salads — everyone has a love / hate relationship with them. Some people cannot fathom eating anything green, others make like a rabbit and scarf ‘em down (and then, there are crazy people who actually drink their vegetables…). Salads are super good for you and now that the temperature’s reached infernal levels, they make for great summer meals. Eating mostly raw vegetables cools the body down and bombards it with tons of vitamins and minerals. Their high fiber content doesn’t hurt, either.
I used to abhor salads back when what was served in restaurants were sad leaves adorned with forlorn tomatoes. Never again!!!
It has been my personal mission to teach people how to make amazing, beautiful salads that are bursting with fresh flavors. This is the third salad class I’ve held with completely new recipes from the first two. So far, so good.
Class held yesterday. Let these colors mesmerize you.
From top left, clockwise:
- Jicama-pommelo salad with spiced peanuts and a lemongrass dressing
- Summer zucchini salad with almonds and a lemon parsley vinaigrette
- Rainbow black bean and couscous salad
- Salad of arugula with watermelon and soy feta cheese
Watch out for other salad classes (a repeat of the first 2) in the coming months.
And speaking of the crazies who like to drink their vegetables…
No shame! I love my greens.
(photo by Ryan Fernandez)
Three awesome classes coming up next month, all on Wednesdays!
Fantastic salads 3.0 gives love to vegetables and showcases cooling foods which are perfect for the upcoming warm weather.
Discover refreshing plant-based alternatives to milk, cream, and cheese in Life is better without dairy and cheese. If you think dairy-free living sounds like a chore, puh-leaze let me show you how gloriously rich it can be.
And again, when the tropical summer weather gets harsh, it’s practically a crime to crank up the oven to make dessert and turn your kitchen into a sauna. In Dessert mayhem: Get un-baked, you will create luscious desserts while keeping the heating to a bare minimum.
Stay tuned for the May schedule which is going to be packed!
General information on cooking classes here.
Cancellation policy on cooking classes here.
Photos on past cooking classes here although the Kitchen Revolution Facebook page is more updated.
Summer cooking classes is upon us! Read the blog post here, check out the brochure here.
Now that we’ve all gotten nice and round after too much holiday merry-making, how about starting the year right with more mindful, healthful eating via veg cooking classes? It won’t be painful, I promise!
Learn how to make quick and easy dishes on the 11th (Wed). Add more creative salads to your food repertoire on the 14th (Sat). Get Italian-ated with DIY gnocchi on the 25th (Wed). And after a month of being good, treat yourself to decadent cupcakes on the 28th (Sat).
General information on classes
Oh, poor tarragon. For one reason or another, you always get lime-lighted out by Ms. Popularity Basil and Ms. Love-me-or-hate-me Cilantro. Even Ms. I’m-easygoing Thyme gets more love than you. Maybe your floral taste stumps cooks into not knowing what to do with you. And bakers, they don’t show you any love either. Mint, such a dessert herb limelight whore you are (harsh words, but it’s true).
But tarragon oh tarragon, I can’t quit you. I love you too much – in tea, in savory dishes, in ice cream – you need to quit being a wall flower and start showing your true colors. Because you are amazing and the world needs to discover you.
Hence, this love letter cum Vegan MoFo blog post. I want to show the readers out there that you deserve some attention and some lovin’.
This Saturday I travel to the far lands of the north to hold A Taste of the Mediterranean in Pino Kitchen Studio, Teachers Village, Quezon City.
Discover why the Mediterranean diet is considered one of the healthiest on earth and how you can adapt certain Mediterranean ingredients and cooking methods to your cooking repertoire – for yumminess factor and health factor. We’ll be covering a refreshing arugula salad, chickpea ratatouille, Provencal-style green beans, couscous pilaf, and an apple and almond gratin.
Sign up and get your cute butts to class! Hope to see you either in the morning session (10am to 2pm) or the afternoon session (4pm to 8pm).
When life gives you leaves and fresh vegetables, sure you can make juices and smoothies out of them (yes, true story, you can, as written here and here.). You could also make amazing looking salads that are just begging for you to eat them. Like in this class.
Mambo kidney bean chopped salad
This chopped salad would be something you could easily whip up at home for a healthful yummy dinner. For some reason though, Metro Manila restaurants just can’t seem to make decent salads. Anyway, Mambo over here didn’t need any fancy ingredients – just good ol’ kidney beans, romaine, singkamas, cilantro, and other good stuff. We’d tell you, but we’d be giving away our secrets…
This Saturday, learn how to create refreshing, main entree salads of the interesting persuasion. If you think salads = leaves and tomatoes, you’re sorely missing out on the amazing flora one can make salads out of.
Our mambo chopped salad will be colorful as it is tasty.
The Turkish-spiced salad will make you a believer out of incorporating more herbs and spices in your cooking repertoire.
The Mediterranean salad will show you that you don’t need greens to make an awesome salad.
Anything with noodles is good, right? The glass noodle salad will assure you of this. Get addicted to the peanut dressing.
And let’s not forget lovely seaweed, high in iodine, calcium and amino acids. Salad enthusiasts should incorporate this vegetable of the sea into their diet. Get ideas here.