Hands-On Vegetarian Boot Camp: Fall Menu

Broaden your palette of cooking techniques in this one-day immersion into vegetarian cooking. Join us in this hands-on class as we explore flavors and ingredients from many cuisines as well as vegetarian proteins. We’ll teach you how to create plate after plate of meatless deliciousness!

Menu:

• Roasted Carrot and Thai Curry Soup with Pickled Red Cabbage and Green Chilis
• Shaved Fennel, Celery Root and Grapefruit Salad with Whipped Feta and Candied Hazelnuts 
• Tempeh Tikka Masala with Garlic-Herb Cauliflower Rice 
• Pumpkin-Ricotta Gnocchi with Sage-Walnut Cream Sauce 
• Moroccan-Spiced Quinoa Cabbage Rolls with Golden Raisins, Almonds and Harissa Yogurt Sauce
• Persimmon-Apple Tart with Orange-Ginger Glaze 

Skills covered in class:

• Selecting and working with seasonal produce
• Roasting root vegetables
• Working with fresh herbs and spices
• Pickling techniques
• Balancing flavors
• Segmenting citrus
• Making candied nuts
• Working with vegetarian proteins
• Making cauliflower rice
• Making and shaping gnocchi 
• Preparing cream sauces
• Cooking grains
• Working with puff pastry and persimmons 

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.