Do you belong to the camp that thinks vegan brunch = porridge and soymilk? While we are big fans of oats, there is more to vegan brunch than them. Check out “No muss, no fuss brunch” class this Saturday in Pino Kitchen Studio, Teachers Village, Quezon City. Discover the delicious world of tofu scramble (and its hundred permutations), veggie breakfast sausages from scratch, addictive sweet potato home fries, pan seared tomatoes full of herb-y goodness, and granola that will knock your boxed cereal’s socks off. Sign up, give PKS a call! 0918.911.6042 or 352.3755
The kitchen last Saturday got muy caliente when class and I cooked up a vegan Latina feast. Yes folks, it was a feast with a capital F, because as usual, there was too much good food.
Before I tease you with food photos, let me show you the goings on in Kitchen Revolution HQ during class:
Explaining the spices used in Oaxacan-style mole.
Preparing the spice mixture – toasting up some seeds, nuts, and chips. Tip: a cast-iron skillet makes food look and taste better. This was an experiment we did in class, as compared to a regular non-stick skillet. Go buy yourself a cast-iron skillet and take good care of it!
Dark chocolate figured in two of the recipes covered in class: the mole and the chocolate for the churros.
Churros-a-making. Whole wheat, thank you very much. Hand-rolled for that rustic feel. You don’t need a piping bag and pastry tips to make churros.
Heating up the hot chocolate for the churros. Yes, made with soy milk. Yes, it was a hit.
And now, the spread:
Oyster mushroom ceviche – easy and flavorful.
Burrito fillings – black beans with sofrito, killer guacamole, and pico de gallo. Brown rice in the back. Benta!
Chocolate-chile smothered tofu. Sounds like a strange combination but it worked!
Lime-roasted vegetables: squash, zucchini, orange sweet potatoes, and saba banana. Good stuff.
Our whole wheat churros! Not pictured: hot dark chocolate.
Come join the next one! “No muss, no fuss brunch” in Pino Kitchen Studio, Teachers Village, Quezon City.