The Plant Forward Kitchen

Instructor: Chef Emily Larsen, Spilling the Soup*

Benefits of a Plant Forward Kitchen: Thurs., Oct. 14 | 6 – 8 p.m.

Stocking Your Pantry: Thurs., Oct. 21 | 6 – 8 p.m.

Seasonings, Sauces and Textures: Thurs., Oct. 28 | 6 – 8 p.m.

Plant Based Baking: Thurs., Nov. 4 | 6 – 8 p.m.

Virtual class hosted on Zoom

Class series, class only: $95 members | $115 nonmembers

Class series, with grocery pickup: $215 members | $235 nonmembers

A plant-based diet has been proven to improve our well-being, as well as that of our planet and the animals. Each week Chef Emily Larsen will introduce you to a star ingredient of a plant forward kitchen and show you how to incorporate it into each meal with techniques and flavors that keep culinary boredom at bay. If you’re not ready to take the leap to a full plant-based diet, that’s okay! You’ll learn how to adapt each meal to your liking. 

Week One: Benefits of a Plant Forward Kitchen

In week one, Chef Emily will demystify the plant-based diet and discuss the benefits of a plant-forward kitchen. We’ll cover knife skills, sautéing and frying while putting together a tasty tofu and vegetable fried rice recipe. 

Week Two: Stocking Your Pantry

Learn how to stock your plant-based pantry. Chef Emily will teach us how to grocery shop and what to look for when reading labels. We’ll learn how to boil, steam and blanch while cooking up a lentil Buddha bowl with tahini dressing.

Week Three: Seasonings, Sauces and Textures

In week three, we’ll learn all about seasonings, sauces and textures while making roasted cauliflower tacos with chipotle Romanesco sauce and Tali sauce. This recipe will cover roasting and broiling methods. 

Week Four: Plant Based Baking

In the final week of the series we’ll talk about plant based baking! We’ll start with a savory vegetable pot pie with a vegan crust from scratch, followed by aquafaba chocolate sponge cake with coconut whipped cream. Chef Emily will cover plant based baking tip including what common substitutions work best. 

*Grocery pickup available, $30 per session


Category
Quantity
Price
$235.00/person
$215.00/person
$95.00/person
$115.00/person
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