There is a wealth of vegetarian food throughout the Mediterranean and, due to the prevelence of olive oil, much of it is vegan. In this class we will prepare Umbrian lentil and fennel soup, handmade pasta with eggplant and vegan Italian sausage and chocolate panna cotta.
This class will take you around the Mediterranean using traditional ingredients that are readily available to the American cook. This is a perfect class for those who would like to expand their repertoire of meatless cooking. We will start off with giant elephant beans from the Kastoria region of Greece simmered with tomatoes and cinnamon and served with baked sheep’s milk feta. We will hand roll Pici, a rustic spaghetti from the Siena region of Italy and pair it with braised domestic and wild mushrooms. For our dessert we will prepare Moroccan date rolls with orange salad.
Vegetarian Finger Foods
Having a party and a lot of vegetarians are coming? Don’t want to stick them with the trusty crudite tray and dip while the carnivores have so much more to choose from? Fear not, it is quite easy to prepare an innovative and diverse vegetarian spread that the meat eaters at your bash will be happy to indulge in. Participants will prepare an array of small snacks, artfully presented, that will wow and satisfy. The menu includes:
Tofu and Spinach Asian Spoons
Eggplant Caviar Canapés
Onion fritters with Cucumber Banana Raita
Gougéres (French Cheese Puffs)
Curried Potato Samosas