No more mushy rice or lentils for you! Learn how to make grains & pulses perfectly, every time. These foods are part of the foundation of a healthy, plant-based diet. You will learn to make four super healthy proteins and also how to incorporate them into everyday meals.
During the workshop we will sample the finished products. You will take home some curry sauce and lentil stew.
Dates: The 4th Thursday of each month, 6 - 8pm. Fee: 75 per person. Space is limited! Register early.
Best Cooking methods: participants will learn how to cook lentils, rice, bulghur & quinoa. We will discuss best methods - rice cooker, instantpot, stove top, microwave and oven.
Carribbean-style curry sauce: uses for red lentils, prep skills-fresh ginger and garlic, cruelty-free coconut products.
Lentil Stew/Shepherd’s Pie Filling: how to cook and cool lentils properly, incorporating more lentils into your meals, how to use TVP (and what is it?)
Bulghur Sausage - types of bulghur (cracked wheat) and how to cook it, gluten flour as a binding agent. Using the sausage as a stuffing/filling, using the base recipe to make other styles of sausage, meatballs and meatloaf.
