Chef Prish begins this vegan cooking class with a summertime starter of Fresh Pineapple Salsa, served in lettuce boats with cashew sour cream. For our entrée, she will prepare Moussaka, with a vegan interpretation on the traditional Greek dish using seasoned and pan-fried zucchini, eggplant and potato in between a rich, tomato based OmniPork sauce. The sauce has spices and herbs like cumin, cayenne, turmeric, basil, oregano and parsley. OmniPork is the latest in plant-based meats, comparable to the Beyond Burger and Impossible Foods. Made from soy protein, pea protein, mushrooms, rice and other ingredients, it has zero GMO products or preservatives. OmniPork is available at most retailers including Jason’s, Wellcome, Family Mart and many organic stores. We end our meal with a Lemon Tart, a perfect summer dessert, prepared with a toasted coconut and almond base. The filling is a simple combination of caramelized lemon, coconut sugar, almond paste and coconut oil. The taste is fresh and tart with just the right amount of sweetness. This course would be fun for older kids and teens (16 and older may attend on their own; 10-15 require an adult to accompany them in the class).
Instructor: Prashantha Lachanna
Online pre-registration closes the Monday before the cooking class begins!
If you are interested in the class after this deadline, please contact The Center.
No. 25, Lane 290, Zhong Shan North Rd., Sec. 6
|Cooking Class||NT$ 1,200.00|