Last Saturday: Fast, fresh, and healthy cooking class

Join in on another fun class this Saturday from 10am to 2:30pm: A Taste of the Mediterranean. Discover why its cuisine is considered one of the healthiest and tastiest, and find out how to incorporate Mediterranean dishes — made with whole grains, vegetables, beans and legumes, the rest of the good stuff — into your cooking repertoire. RSVP with us!

For those who didn’t make it to last Saturday’s Fast, Fresh, and Healthy class, you missed a whole lot of cooking fun. With a rainbow of vegetables and fruit, we created an amazing spread enjoyed by the omnivorous class.

The whole spectrum of color – from white, yellow, orange, red, green, purple – was pretty much present in the dishes covered. Y’all know that when your meal is colorful, you’re getting a ton of anti-oxidants, vitamins, and minerals from food – the best source of medicine. (excuse the Del Monte can lurking in the background – we didn’t use anything canned, promise! It was used to press the tofu.)

Last Saturday’s menu:

Chopped summer salad with mango and cucumber with pumpkin seeds and cilantro-lime vinaigrette

Peanut-ginger tofu

Broccoli and snow pea stir-fry with toasted cashews

Quinoa pilaf

Thyme-infused white bean spread with wholewheat bread and crudites

Herbed chickpea stew

Roasted eggplant and zucchini

Wholewheat fusilli

Fresh fruit crostini with vanilla bean cashew cream

Some highlights:

The broccoli and snow pea stir-fry with cashews had a nice play of textures. It went well with the firm and chewy tofu.

Showing off how to marinade tofu. Tofu pressed to remove excess moisture + flavorful marinade + even more flavorful sauce = why aren’t you in the cooking class? 🙂

The thyme-infused white bean spread stole the show. Once you learn how to make your own bean spread / hummus, you can can conquer the world. Easy peasy, add  it to in sandwiches, make it a flavorful spread on crackers, eat them with fresh veggies — such a quick, healthy, and cheap snack! Placing the spread prettily in a dish makes it restaurant-caliber.

This fresh fruit crostini with vanilla bean cashew cream was a show stopper that was super easy to make as well. Orange zest tied everything together.

Tired and starving class ready to dig in!

If you think vegetarian food takes ages to make and tastes like twigs, well you can bite your tongue and think again. Join this Saturday’s  A Taste of the Mediterranean class (or any of our future classes) and find out for yourself that you can feast on healthful vegetarian food that is cholesterol-free yet full of big flavors!

Thank you to Abi Engco for some of the photos used in this post.


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Filed under Classes, In the kitchen

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