Some photos of the dishes cooked in this past month’s classes.
Always a pleasure to share creative ways in preparing fresh vegetable-based dishes!
Clockwise from top left: garlic-dill potato salad, Caesar salad with almond parmesan and garlic croutons, soba noodle salad with miso tahini dressing and tofu, chickpea-quinoa salad on watercress with basil-lime vinaigrette.
Shack of vegan sandwiches
Fabulous sandwiches – no meat but with tons of flavor.
Clockwise from top left: black bean sliders with guacamole, smoky TLT (tofu, lettuce, herbed tomatoes) sandwich, breakfast burrito (with vegetarian sausage and tofu scramble), tu-no salad sandwich, un-chicken salad sandwich.
A taste of Indonesia
A cuisine close to my heart and my belly.
Clockwise from top left: gado gado (salad with peanut sauce), sayur urab (Balinese mixed vegetables with spiced grated coconut), es teler (fresh fruit in coconut milk), sambal goreng tahu (Indonesian tofu curry).
Dessert mayhem: Awesome sauces
Because you can’t spell sosyal without sauce.
Clockwise from top left: poached apples with vanilla bean creme anglaise, whole wheat dark chocolate tart with berry coulis, coffee ice cream with salted caramel sauce, banana bread pudding with chocolate sauce.
Watch out for more amazing classes coming this month!