Class: Meatless Meals
This demonstration class features how to make four all-vegetarian, protein-rich, organic (and freezable!) entrées, which attendees will sample.
- Lentil-and-rice loaf baked with tomato sauce and mozzarella cheese topping
- Shepherd’s pie- an old English dish originally created as a means to use up leftovers. It can be made with or without a whole-grain bottom crust. The center is a combination of vegetables cooked with wonderful seasonings and mixed with either tempeh (a soy protein source) or seitan (a wheat protein source), both of which are commonly mistaken for meat because of their texture. The top “crust” of this pie is either mashed russet or mashed sweet potatoes, and the dish is baked until the vegetable mixture is warm and the top layer is lightly browned.
- A complete-meal soup- You will learn how to make vegetable stock and how to construct a meal-in-a-bowl using a few key ingredients and whatever else you happen to have on hand.
- Macaroni and cheese- The ultimate comfort food! This dish features whole-grain noodles and cheese that is not tainted with hormones or antibiotics (because it’s organic!). What this dish lacks is artificial colorings, flavorings, and preservatives. It’s so simple to make that you’ll never go back to the boxed stuff!
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