Vegan Cooking Class in Sechelt
It was so fun for me to get back in the kitchen with an awesome group of people last night right here on the Sunshine Coast. In some ways it felt more like a kitchen party than a cooking class. The last time I taught a cooking class was in 2013 in Ottawa and after having so much fun last night I am not sure what took me so long to get a class up and running in Sechelt. The first class SOLD OUT and I even squeezed in an extra person who was really excited to join in. The class was inspired by Sunshine Coast VegFest and a desire to keep the momentum of that day going all year long. Part of the proceeds of the class will be donated back to VegFest to help grow the event for next year.
We had a tonne of fun it the kitchen working in teams to create Red Lentil Coconut Soup, Creamy Cashew Dill Cheese, Onion Chia Flat Bread & Chocolate Spiked Pecan Pie and then we sat down together to enjoy the delicious food we’d created.
Tip of the Day
As always I learned a bunch of things from the participants. One of the coolest things I learned last night is that when cutting onions if you always keep the root side toward you when slicing you will not tear up? The onion juice only flows up toward the sprouted looking end so as long as you stay on the root side you will not experience a waterfall on your cheeks. To find the root side just take a look at the onion. One end will look more like a shoot and the rooted end will have a little bit of root like material on it at the bottom. Thanks Sophie!
The pecan pie team excitedly pouring in the pie contents and getting ready to bake this sweet and creamy treat.
The next cooking class is set for Oct 18th at 6pm at the Rockwood Centre. This time the class will be focused on “Make Ahead Meals” for those who are busy and want to prepare food for the week or get it in the freezer for a rainy day. Click HERE for all the details.