On Monday, November 22nd, we had our first Pay-What-You-Can Cooking Class and it was amazing!! Here are some incredible pictures from the event!
(click an image to view the slideshow)
And, now for the delicious recipes...
Thai Coconut Lemongrass Soup 2 onions, chopped 1 cup carrots, chopped 1 cup mushrooms, sliced 4 tsp dried lemongrass or 2 lemongrass stalks, minced 2 inch piece of ginger, sliced 3 Tbsp unrefined coconut oil 1 can coconut milk 4 cups of water 2 vegetable bullion cubes (yeast free) 2 cups squash, cubed 2 Tbsp maple syrup or honey 2 Tbsp tamari or organic soy sauce 1-2 limes, juiced fresh cilantro
1. Heat coconut oil in a large pot 2. Saute the onions, carrots and mushrooms with lemongrass and ginger for 2 minutes 3. Add coconut milk, water and bullion cubes 4. Bring to a boil and then reduce to a simmer for 10 minutes 5. Add squash, maple syrup and tamari and simmer for 10-15 minutes 6. Add the lime and sprinkle cilantro on top for flavour and colour
1. Sift the flour into a large mixing bowl. Add water slowly. knead the dough for 5 minutes 2. Make the dough into a large ball, cover with a moist towel and let it rest for 1-3 hours 3. After resting, knead the dough again for 2-5 minutes, divide into 6 parts and roll into golf-sized balls 4. place frying pan over high heat 5. Flatten the balls into 2-inch patties in the palm of your hand, then roll them out into bigger circles (about the size of your hand) - you will need extra flour to prevent the dough from sticking 6. Put the chapati flat into the hot frying pan, turn it over after 30-60 seconds and let it cook for 30-60 seconds on this size 7. Take the frying pan off the stove top and put the chapati directly on the burner so it puffs up, flip it quickly to cook on both sides, if necessary 8. Immediately, take it off the heat and put it on a plate, cover it with a moist towel so it doesn't dry out
Roasted Red Pepper Black Bean Dip 2 red peppers, chopped 2 cans black beans 1 large onion, chopped 2 tsp grapeseed oil 2 Tbsp olive oil 2 tsp cumin 1/2 tsp chili powder sea salt, to taste
1. preheat oven to 375 2. place the onions and red peppers in a baking dish, mix together with grapeseed oil, cumin, sea salt, chili powder and roast for 20 minutes 3. combine all ingredients in a food processor with olive oil and black beans. Add water to desired consistency
Large container of mixed greens 1 cup walnuts, chopped 4 cups mushrooms, chopped 2 ripe pears, cubed 2 tsp balsamic vinegar 1 tsp maple syrup
Dressing: 1/4 cup balsamic vinegar 1/4 cup olive oil 2 Tbsp maple syrup
1. Preheat oven to 375
2. Mix chopped mushrooms together with 2 tsp balsamic vinegar and 1 tsp maple syrup. Spread out on baking sheet
3. Spread the walnuts out on a different baking sheet
4. Bake the mushrooms for 10 minutes. Lightly toast the walnuts for about 5 minutes
5. While the mushrooms and walnuts are baking, prepare the dressing. Toss together with greens and pear
6. Add the mushrooms and walnuts on top of the salad
Tropical Black Rice Salad
4 cups cooked black rice 2 cups red peppers, diced 2 cups mango, diced 1 bunch of green onions, chopped 1 cup cilantro, chopped 1 cup mint, chopped 1 cup cashews
Dressing: 2 limes, juiced 2 Tbsp maple syrup 2 Tbsp tamari or organic soy sauce
1. Mix together all the ingredients and add the dressing
1 organic or natural (antibiotic-free, hormone-free) whole chicken 3 onions (chop 2 onions, cut 1 onion in half) 3 sweet potatoes, cubed 3 purple potatoes, cubed 1 leek, chopped 1 bulb of garlic fresh thyme fresh rosemary sea salt grapeseed oil
1. Preheat oven to 350
2. Chop or cube the root vegetables, place in a baking dish, pour grapeseed oil, sea salt and fresh rosemary over the vegetables
3. Wash the chicken, rub the chicken with oil and sea salt
4. Stuff the chicken with garlic cloves, the onion that's cut in half, fresh sprigs of thyme and rosemary. Reach under the skin of the chicken and place garlic cloves and fresh sprigs of rosemary and thyme in there too
5. Place the chicken over the baking dish with roasted vegetables and roast in the oven for 2 hours
Date Choco-Coconut Truffles
2 cups dates 1 box creamed coconut 1/2 cup cocoa powder or raw cacao powder 1 tsp cinnamon 1/4 cup water (as needed to thin out) 2 cups shredded coconut
1. Blend all ingredients in a food processor, except for the shredded coconut. 2. Scoop out mixture and form into 1-inch size balls 3. Roll in shredded coconut 4. Place on a large plate and place in freezer to harden for about 20-30 minutes
If you're now thinking to yourself, "wow, these recipes look amazing and this class looks like it was super-fun" sign up for our next Pay-What-You-Can cooking class on December 14th!
Why we offer monthly Pay-What-You-Can Cooking Classes?
- We want our classes to be available to everyone, regardless of whether or not they can afford the cost. The knowledge that we have about nutrition, health, cooking, and food is so important to share with everyone. Every individual deserves to have access to information that will enhance their health, well being, and life.
- The more we give, the more people give to us. We trust that our clients will be so happy and excited about their experience with The Living Kitchen, that they will tell their friends about us, and then their friends will tell their friends, and so on. The best way that clients give back is by sharing us with people in their lives.
- Our classes generally cost $75. These classes are packed full of information, instruction, and food. The PWYC Cooking Class is informal. This means that there is a lot less “class time” and more time spent socializing and experiencing food. We value this class at $50.