This six-week course is all about vegetables, grains, and beans. Whether you’ve already jumped in to whole foods, plant-based eating seeking a healthier lifestyle, or because of concerns about sustainability or animal ethics, or you just want to up your game cooking foods coming from the ground, this course is for you. We’ll equip you with techniques to transform plant-based ingredients into beautiful, satisfying and delicious dishes and meals that deliver an incredible range of flavors, colors and textures. We’ll ferment, char, pickle and smoke foods. We’ll use global spice blends from the world’s boldest cuisines. And we’ll make foods that appeal to pretty much all of us, including vegetarians, vegans, and others restricting their diets.

Week 1: Vegetables – building flavor; creating stocks and soups
Week 2: Vegetables – slow, moist heat cooking; raw and dehydrated
Week 3: Vegetables – dry heat cooking, caramelization, charring
Week 4: Cooking with grains
Week 5: Cooking with beans, nuts, seed, non-dairy milks
Week 6: Putting it all together, with sauces

This is a live, in-person, COVID-Careful Class to be held at CSCA.

Classes in this series cannot be made up.

This series is for adults 18+. Each class length estimate is 4 hours.