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Whole Grains Part-1: |
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Whole Grains are a food source for B vitamins, protein, and calcium. This class features glutenfree grains. Bake Rice in pecan milk, braise Buckwheat, make Millet patties with vegetables & South American marinated Quinoa, whole Oats boiled with sunflower seeds. Learn about cooking techniques for transforming grains. |
| Whole Grains -Part 2: |
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Features Barley and Hato Mugi (Job's Tears) used in Chinese medicine to rid the body of toxins. Sweet Rice transformed into Mochi, Amazake, and presented in a coconut sauce with fruit as dessert. Native American popped Wild Rice, whole grain cooked cereal- rich, satisfying, perfect for cold mornings. |
| Soups Part 1: |
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Learn the basic techniques for classic Miso Soup, Creamy Soups (no dairy- Broccoli, Butternut Squash) Cut Vegetable Soups, Bean/Legume Soups (split pea, white bean). |
| Soups Part 2: |
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Features soups combining more than one soup technique like Red Lentil Curry Soup and Chickpea and Kale Soup. We will also make theraputic Congee soups, crouton alternatives, and finishing sauces to enhance your presentation. |
| Seitan A.K.A Mock Duck or Wheat Meat: |
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| Strong protein source, an alternative to animal protein made from wheat. Students make their own Seitan to taken home, and we will prepare in class- Fajitas, Shepards Pie, and a grilled appetizer. |
| Asian
Noodles / Middle Eastern Grains: |
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| Fast, easy to prepare
and delicious all year round, these exciting foods
are especially good in our warmer seasons because
they don’t require much cooking time, fire
or energy to prepare. Rice, Buckwheat, and Clear
Cellophane Noodles are tasty alternatives to wheat
pastas. Couscous and Bulgur are great summer grains
that require only soaking – no cooking over
a hot stove! Learn how to make a variety of sauces:
Classic Coconut Sauce, Peanut Sauce, Orange Sauce,
etc., and we’ll make Marinades with ingredients
on hand to go with these noodles and grains. Quick,
simple, nutritious, exciting, and beautiful - something
different! |
| Soy
Foods: |
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| Bake, grill, saute, blend, braise black and white soybeans, edamame, tofu, tempeh, and miso. Soy foods are excellent protein and calcium foods, inexpensive and easy to prepare. |
| Vegetables Part 1: |
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| Vegetables bring us vitamins, minerals, and antioxidants. Braise, Bake, Broil, Roast, Steep& Slow Cook lesser known vegetables including Fennel, Rutabaga, Turnips, Beets, Leeks, Squash, Daikon, Burdock. Practice cutting techniques, learn about vegetable energetics. |
| Vegetables Part 2: |
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Features Seaweeds and Mushrooms. Vegetables with strong healing powers. Leafy Green Vegetables, Vegetable Sauces, stir fry techniques, pickled vegetables, and quick easy refried potatoes. |
| Cookies and Brownies: |
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| Using natural sweeteners such as Agave Nectar, Barley Malt, Honey, Maple Syrup, Rice Syrup, and Sorghum Molasses, healthy oils for fats, and nuts instead of eggs, we will make healthy, beautiful cookies: Yellow Lemon Ginger, Chocolate Cookies with Mexican Chocolate, Almond Cherry Tarts, Cranberry Oatmeal Cookies, Peanut Butter & Jelly Cookies, plus more and a rich Brownie batch. |
| Beans: |
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| Cup for cup as much protein as animal foods, but none of the baggage. Beans cost pennies per pound- a very economical and ecologically responsible comfort food. Learn how to cook dry beans soft and tender quickly. Then bake, marinate, refry, etc., into spreads (like classic hummus), dips, refried patties, casseroles, elegant pates, etc. Relish,Seitan Loaf with Stuffing, Baked Green Beans and more. |
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