anyone want to go with me??
http://www.radhavancouver.org/cooking-classes/
Cooking Classes
2010 brings a new series of cooking classes featuring the best secrets of Radha’s chefs, including cooking with whole foods, fermentation,raw chocolate "super-food" mousse tart seasonal soups, desserts & more.
Classes are held on Sundays between 11:30 - 2:30
$40/class, pre-register with a $10 non-refundable deposit.
Book early as classes have a 25 person limit.
Call 604-605-0011 or contact radhaevents@gmail.com
January 17, Cooking with whole grains with chef Andrea Potter
More than brown rice! Learn tasty and creative ways to incorporate whole grains such as quinoa, barley, amaranth, buckwheat and millet into your diet. This informative class includes nutrition information on these and other whole grains. You will learn to make radha’s whole-grain mushroom walnut loaf, beet barley risotto, amaranth millet cakes and forbidden rice pudding.
Jan 24 Seasonal soups II with chef Robert Wilson-Smith
Ever wonder how to feed the hungry ones on a cold winter day? Or simply what to do with all those vegetable peelings? Learn the craft of vegan soup making! Explore your options while optimizing your health & budget.This class will cover basic soup-making techniques such as making rich stocks, roasting vegetables, using grains, sources of protein and how to make creamy, dairy-free soups.
Jan 31 Lentils and beans with chef Andrea Potter
A staple food of many cultures around the world, beans and lentils are powerhouses of nutrition. Using dried beans is also economical. Learn how to sprout and cook dried beans and lentils. Recipes will include roasted garlic navy bean dip, maple-miso baked beans, red lentil vegetable paté and more. Tips on nutrition and how to store and freeze beans and lentils will be included.
Feb 7 Alternative desserts with chef Andrea Potter
This class teaches how to make traditional desserts like warm gingerbread cake with poached pear and ice cream, chocolate banana pie (raw!) and hazelnut pannacotta. We will also be making bliss balls to take home. All recipes are vegan and are free of wheat and soy. We will discuss how to make substitutions for eggs and dairy, the differences between using alternative flours, what alternatives sweeteners are available and how to use them in recipes.
Feb 21 Fermenting foods with chef Andrea Potter
This popular class is an introduction to the world of fermented vegetables. Fermenting foods is an ancient method of preserving the harvest. Rich in probiotics and enzymes for improving digestion, these raw foods are re-gaining their popularity. Reclaim this skill and learn how to make sauerkraut, kimchi and brined pickles at home. We will be making a batch of sauerkraut together for you to take home and start fermenting right away. Check out an article about Andrea’s fermentation projects at http://www.theglobeandmail.com/life/article697236.ece
March 7 Indian Cooking: a vegan feast with chef Robert Wilson-Smith
Indian cuisine has a fascinating history and is also one of the few international cooking traditions with a fully vegetarian repertoire. In this demo class we will learn how to prepare a full “feast” with a selection of appetizers, main dishes and desserts. You will learn how to replace some of the dairy products such as milk, curd & ghee with health-supportive & vegan alternatives, and how to “temper” Indian spices.
March 14 Fermented beverages with chef Andrea Potter
Discover how to make old fashioned ginger beer, kombucha- a fermented tea beverage, amazake- a sweet, ‘cultured’ Japanese rice beverage. Bring home recipes, nutrition information and a kombucha starter culture to impress your friends and family with your new, very old skill as brew-master.
Cooking Classes
2010 brings a new series of cooking classes featuring the best secrets of Radha’s chefs, including cooking with whole foods, fermentation,raw chocolate "super-food" mousse tart seasonal soups, desserts & more.
Classes are held on Sundays between 11:30 - 2:30
$40/class, pre-register with a $10 non-refundable deposit.
Book early as classes have a 25 person limit.
Call 604-605-0011 or contact radhaevents@gmail.com
January 17, Cooking with whole grains with chef Andrea Potter
More than brown rice! Learn tasty and creative ways to incorporate whole grains such as quinoa, barley, amaranth, buckwheat and millet into your diet. This informative class includes nutrition information on these and other whole grains. You will learn to make radha’s whole-grain mushroom walnut loaf, beet barley risotto, amaranth millet cakes and forbidden rice pudding.
Jan 24 Seasonal soups II with chef Robert Wilson-Smith
Ever wonder how to feed the hungry ones on a cold winter day? Or simply what to do with all those vegetable peelings? Learn the craft of vegan soup making! Explore your options while optimizing your health & budget.This class will cover basic soup-making techniques such as making rich stocks, roasting vegetables, using grains, sources of protein and how to make creamy, dairy-free soups.
Jan 31 Lentils and beans with chef Andrea Potter
A staple food of many cultures around the world, beans and lentils are powerhouses of nutrition. Using dried beans is also economical. Learn how to sprout and cook dried beans and lentils. Recipes will include roasted garlic navy bean dip, maple-miso baked beans, red lentil vegetable paté and more. Tips on nutrition and how to store and freeze beans and lentils will be included.
Feb 7 Alternative desserts with chef Andrea Potter
This class teaches how to make traditional desserts like warm gingerbread cake with poached pear and ice cream, chocolate banana pie (raw!) and hazelnut pannacotta. We will also be making bliss balls to take home. All recipes are vegan and are free of wheat and soy. We will discuss how to make substitutions for eggs and dairy, the differences between using alternative flours, what alternatives sweeteners are available and how to use them in recipes.
Feb 21 Fermenting foods with chef Andrea Potter
This popular class is an introduction to the world of fermented vegetables. Fermenting foods is an ancient method of preserving the harvest. Rich in probiotics and enzymes for improving digestion, these raw foods are re-gaining their popularity. Reclaim this skill and learn how to make sauerkraut, kimchi and brined pickles at home. We will be making a batch of sauerkraut together for you to take home and start fermenting right away. Check out an article about Andrea’s fermentation projects at http://www.theglobeandmail.com/life/article697236.ece
March 7 Indian Cooking: a vegan feast with chef Robert Wilson-Smith
Indian cuisine has a fascinating history and is also one of the few international cooking traditions with a fully vegetarian repertoire. In this demo class we will learn how to prepare a full “feast” with a selection of appetizers, main dishes and desserts. You will learn how to replace some of the dairy products such as milk, curd & ghee with health-supportive & vegan alternatives, and how to “temper” Indian spices.
March 14 Fermented beverages with chef Andrea Potter
Discover how to make old fashioned ginger beer, kombucha- a fermented tea beverage, amazake- a sweet, ‘cultured’ Japanese rice beverage. Bring home recipes, nutrition information and a kombucha starter culture to impress your friends and family with your new, very old skill as brew-master.