I normally don’t post photos of classes on the blog because I’m more active on Facebook… But I decided to post what we’ve cooked in class so far this year, for all you non-Facebook users (and for those who don’t know we exist on Facebook).
As usual, all dishes cooked in class are whole foods, plant-based, nutrient-rich, and gluten-free friendly.
Fantastic Salads 4.0 – held on January 15
Mediterranean chickpea, quinoa and olive salad, waldorf salad with candied walnuts, Thai crunch salad, BBQ black bean salad with ranch dressing
Gluten-free pie – held on January 22 and 26
Apple pie, chocolate peanut butter silk pie, buko pie, banana cream pie
Soups to make you sing 2.0 – held on January 29
Cream of calabash soup, miso noodle soup, “clam” chowder, Tuscan white bean and vegetable soup
Pasta 2.0 – held on February 2
Mushroom ravioli, spaghetti and meatballs, carbonara with mushroom bacon and almond parmesan, spaghetti bolognese
Pizza class – held on February 12
4 of the 8 flavours we covered in class: margherita, truffle potato, garden barbecue, truffle mushroom
A taste of the Mediterranean – held on February 15
Greek salad with 2 cheese (soy feta and almond cheese), quinoa tabbouleh, baked falafels with tahini sauce, olive tapenade, melitzanosalata (smoky eggplant dip), socca, gluten-free flat bread
A taste of Thailand – held on February 16 (photo by Trina Madrid)
Pomelo salad with coconut lime dressing, tofu and mushroom satay, Pad Thai with brown rice noodles, mango with sticky rice