Some photos of dishes cooked up in class last month. All in Alabang!
Bodacious veggie burgers
This one’s made of kidney beans with avocado, cucumbers, sprouts, housemade ketchup, and vegan cream cheese.
We made a total of 4 kinds of burgers: bean, tofu, mushroom, and seitan / gluten. We also made these sauces from scratch: barbecue sauce, ketchup (no artificial food coloring or preservatives!), egg-free mayo, and dairy-free cream cheese. Large colorful salad with miso sesame dressing too so we wouldn’t get too carbed out.
A taste of Greece
Homemade whole wheat pita, baked falafels with tahini sauce, quinoa tabbouleh, olive tapenade, melitzanosolata (smoky eggplant salad).
Homemade gluten free crackers which pretty much stole the show – served with the tapenade and melitzanosolata. This will be on the Snacks and Stuff menu.
Gluten-free currant cake with vanilla bean ice cream – low glycemic, made with coconut sugar). Ice cream started to melt hence the not-the-best photo.
Cheesy potato boats, mushroom sisig with vegan mayo & brown rice, spinach and artichoke dip with nachos, beer battered oyster mushrooms with tartar sauce. Organic beer- always much deserved after 3 hours of cooking!
A closer look at the spinach and artichoke dip, and the mushroom sisig.
I always look forward to teaching because I (a) meet amazing people and (b) eat an amazing vegan meal.
This un-cooking class rocked the living foods front. Our creations, clockwise from top left: rainbow spinach salad with almond ranch dressing, sunflower seed baby pizzas with cashew cheese, zucchini noodles with lemon thyme sauce and peppers, coconut key lime pie. Not pictured: zucchini noodles with marinara sauce. All raw, all good.
Dessert mayhem: For the of pies
Pie class = fun class. Apple pie, whoopie pies, peanut butter silk pie, and banana cream pie made the day.
Say hello to my little (vegan) friend.
Our lunch after a few hours of pie-making: black eyed pea and chickpea salad with avocado, mango, and sprouts.
It’s been a gas teaching. I can’t wait for July.