Mushroom varieties we passed around in lecture I sauteed up using a combo of butter and rosemary-infused oil with minced garlic, thyme, parsley, salt and white pepper.
I was team "African-style stew with quinoa." Collard greens ready to go in the soup pot.
Peanut butter for the stew
Pepper for the stew
Mixing it all up...
Karen taking her turn mixing
We added fresh ginger, cayenne, cinnamon and tomato paste to the recipe
Actual serving with crushed peanuts on top
Mushrooms sauteeing
Tofu marinating for "Asian Salad with Ginger Marinated Tofu and Almond-Sesame Dressing". This one and the tempeh were my favorites.
The salad coming together
Final plating of the salad with marinated tofu on top
Minoria and Shannon working on the spring roll ingredient prep
Shannon prepping sunflower sprouts that were reluctant to give up their seeds
Prepped spring roll ingredients
Spring rolls
Lentil and Millet Burgers with Cashew Cheese Sauce
Lara, the only "ham" we'll have in class ;-) Making the curry sauce for the tempeh.
My other favorite of the day... Braised Tempeh with Curried Coconut Sauce
Val making chocolate truffles!
healthy truffle ingredients (sweetened with dates and "boosted" with spirulina)
The truffles in all their coconut-coated glory
There were coconut mint, hazelnut lavender and cinnamon ginger (my favorite)
The dinner table
My dinner plate with a bit of everything on it
