“Hands On” Plant-Based Cooking Class


When:
December 7, 2017 @ 11:00 am – 3:00 pm
2017-12-07T11:00:00-08:00
2017-12-07T15:00:00-08:00
Where:
Temple Beth Sholom
1274 Cunningham Ln S
Salem, OR 97302
USA
Cost:
$50.00
Contact:
Amber Giddings
5033625004

   Let’s make breakfast!  Come learn how easy it is to create fabulous plant based favorites with seasonal flavors that even carnivorous family and friends will love! I’ve planned some comforting dishes made with simple whole food ingredients and flavors fit for any breakfast table. Come learn some cooking techniques that will enable you to take plant based recipes and make variations to suit your tastes. This class is open to all levels of cooking experience.
This is a small ‘hands on’ class using fresh local ingredients (as much as possible) to create a wonderful plant based breakfast. We’ll be making: Tofu Scramble, French Toast, Waffles, Tempeh Bacon, a Homemade Granola, and Omelets! Yes, Omelets! Each student will go home with some dry omelet mix made in class to take home to try with friends and family. Most will be gluten free and processed oil free. (The only item non gluten free will be some breakfast sausages we will be making.)
You’ll come away with some great tips to create amazing meals using no animal products. Included in the class are: information handouts, recipes, and a gourmet vegan meal.
Class is limited to 10 students so pre-registration is required. Cost is $50 per person.  Questions and registration, call or email Deb Kay at 360-431-4182 or kaydebbie25@yahoo.com.
Deb Kay is a trained instructor with over forty years cooking experience, the last ten years concentrating on plant based cuisine. Deb has trained with award winning vegan chefs: Mark Reinfeld, owner of Vegan Fusion and author of four cookbooks including the 30-Minute Vegan Series; and Chef Al Chase, Executive chef and owner of the Institute of Culinary Awakening.

 

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