Vegan Cooking Class

We are fortunate that our local community college has a culinary program because they offer classes to the public. Tonight Graham and I attended a demonstration of vegan recipes. We are not vegan; not even vegetarian, but we attended this as well as other classes to better understand how to prepare some delicious dishes will enhance the meals we can prepare for our friends.

The school has a facility downtown so it is easily accessible. The kitchen seems to have two of everything which can be helpful if several chefs are preparing dishes at the same time.

The menu tonight did not include a protein and in our evaluation we dinged them on that. We had hoped to learn a quinoa or tofu dish.  What we learned were very easy to prepare dishes from vegetables but I also learned how to substitute vegan alternatives, like soy or almond milk, for the milk I might add into mashed potatoes.

Chef Stephanie Sias prepared Cumin Cayenne Mashed Potatoes with Caramelized Onions, Carrot Cayenne Coleslaw, and Mixed Herb Marinated Squash and Bell Peppers.

I learned a new trick for squeezing juice out of lemons, limes and oranges. She suggested using tongs to help apply stronger pressure than you can with your hand.

As she prepared the dishes I was thinking there was a lot of use of pepper, but the seasoning was warm, not overwhelming, and the dishes were full of flavor.  Watching her remove the seeds will help me in the future.

Roasted Squash and Peppers

To facilitate the preparation of the dishes, all mis en place had been set up before the class began. This was the tray holding the ingredients for the dressing for the slaw. It was great and we will use it!


Mashed potatoes

Class watching

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2 Responses to Vegan Cooking Class

  1. Janie Britton says:

    Wow, that looks like a great set up. Wish they had something like that in Dallas. Thanks for sharing

  2. There HAS to be a culinary school near you!! Ours is affiliated with the community college and has a long history of public classes.

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