Healthy Eating for Discriminating Palates
It was another fun cooking class last night where participants learned to make several appetizers and the Creamy Macaroni with Cashew Cheese. My good friend, Carolyn from Hooked and Happy came–have you checked out her blog yet? Now’s a great time! Head over to her site and tell her your best “good-gifts-gone-bad” experience and you could win a $25 Amazon gift card–just in time for the holidays.
Thanks to everyone who came to the class last night!
Last night I hosted my first vegan cooking class for fellow members of Fort Vegan, a vegan and vegetarian meetup here in Fort Collins. Many of the attendees were vegetarian, but looking to go vegan and needed ideas of how to cook without cheese and eggs. I enjoyed meeting everyone and getting a chance to “talk shop” and learn a few things myself. I put together a packet of information regarding protein, calcium, and ten different things to make with tofu. I also included the recipes for the vegan goodies we ate. I’m sorry to say, I completely forgot to serve the vegan brownies–although the recipe was included. The Seventh Grader was thrilled with my oversight.
I served four easy-to-make appetizers: Avocado Bruschetta, Crock Cheez, Hummus, and Field Roast Stuffed Phyllo Cups. I then showed attendees how to make the best mac n’ cheese ever.
Hopefully, everyone came away with lots of helpful information and full stomachs. I had a lot of fun and I’m looking forward to class number 2 next Sunday. I’m not sure what I’ll be whipping up for that class, but since Thanksgiving is coming up, I may focus on vegan holiday dishes. Thanks again to everyone who attended!
