Vegetarian Cooking for the Holidays
Food & Drink
Beyond Tofurkey. Miles and miles beyond it.
Fellow vegetarians struggle each year around the holidays with meat-laden family gatherings, holiday parties, and potlucks with sparse and often bland vegetarian options. There are options tastier and better for you than tofurkey or meatless. This Dabble class is designed to put a few new tricks up your sleeve.
Veterans or newbie vegetarians and/or hosts who wants to expand their palate are all welcome. The recipes we’ll create together will be nutritious, filling, wholesome, organic, locally-sourced and knock-grandma’s-socks-off delicious.
Focused on the sustainable and budget kitchen, this class will teach you to prepare:
-A quinoa-cranberry-walnut pilaf (a complete protein dish!)
-Garlic & onion greens (healthy and packed with punch!)
-Seitan bacon sweet potatoes (a sweet and salty twist)
-Vegetable broth (oh-so-practical and free!)
Then, the best part: we'll all eat our creations together. (Bottles of wine are encouraged for dinner!)
Each Dabbler will leave with a sleeve full of recipes, instructions, and tips and facts on the evening’s work so they may replicate later.
All ages welcomeCancellation Policy
Andrea has been a vegetarian for five years, and has been dedicated to helping others learn to cook healthy vegetarian for the past two years. After much experimentation and frustration with cooking, she is able to help guide and teach others in simple healthy home cooking. She has researched food primarily for the past two years: growing, harvesting, preparing, the nutrition of, sharing, and building food systems in Chicago. Andrea runs Edible Alchemy food co-op, cooks often for others on a large scale, organizes mobile community kitchens, provides small-scale catering, and creates cooking informational zines every now and again.