Cooking the Rainbow: Delicious Vegan Fruit and Veggie Pies
Tuesday, December 5, 10:00 a.m. – 12:00 noon, $50
Let’s make some spectacular holiday dishes to wow our guests and discover how delicious and healthy plant-based cooking can be. For our debut cooking demo at Lapham, we’ll showcase two eye-popping holiday pies: a savory Harvest Veggie Pie and a tasty Pear Fig Kabocha Pie.
You will learn several plant-based culinary methods and how to work with ingredients that may be new to you. You will discover how delicious and easy it is to create beautiful dishes that help restore our health as we enjoy every mouthful. You will taste as we go, sample the food and get recipes.
Cathy Katin-Grazzini is a Plant-Based Culinary Medicine Educator and Chef who works with Dr. Larry Leibowitz.
Please register with a check payable to Senior Center.
Let’s Get Cooking: Plant-based Cooking Classes and Sampling with Cathy Katin-Grazzini, Plant-Based Culinary Medicine Educator & Chef
3 Wednesdays, 10:00 a.m. – 12:00 noon, $60/class, $150/series
Cathy, who works with Dr. Larry Leibowitz, uses whole foods with no dairy, gluten, nuts or oils. Please register with a check payable to Senior Center.
January 10: Learn about the health benefits of cooking with moist heat and create three healthy winter soups: classic Tuscan Zuppa di Magro alla Contadina chock full of creamy cannellini, kale, potatoes and tomatoes, Shorabat Adas, a lemony red lentil-spinach soup, scented with cumin and Aleppo pepper, and Kabu Miso, a fragrant, healing Japanese soup with radishes, Japanese green, tofu, carrots and shitake.
January 17: Sauté and stirfry with no added oils or fats starting with a tasty Brinjal Curry using a homemade curry spice blend added to dainty Indian eggplants, tomatoes and onions, and a traditional Chinese Stirfry of Asian mushrooms, baby bok choy, broccoli, and bell peppers cooked with Shaoxing sherry and finished with a sauce of fermented black beans, black vinegar and fermented soy sauce.
January 24: Use plant-based sauces and dressings to bring plant-based dishes alive! Cathy will cook a creamy, cheesy white sauce, and serve it over a medley of roasted kabocha squash, red and yellow beets and Swiss chard, mayo in a tasty potato salad with haricot verts and roasted cherry tomatoes, and a classic tomato sauce in a zesty puttanesca over whole grain pasta.