Vegan Cooking with Jason
GIVE BACK TO THE COMMUNITY & ENJOY SOME TASTY RECIPES THAT ARE PERFECT FOR THE SPRING & SUMMER!
When: June 8, 2020 @ 4:00 PM
Where: Online (info below)
Class Size: limited to 12 households
Cost: $35 or $70 (Choose whichever giving level is best for you. 100% of your donation will be donated to the Bradbury-Sullivan LGBT Community Center)
Here's how this works:
1. Purchase your tickets below.
2. You'll receive a ZOOM link via email a few days prior to this class, with directions about signing into the class through ZOOM and a few other details. You'll have time to reach out to Jason with any questions. Don't stress...it's easy.
3. If you want to cook along from your own kitchen during the class, the ingredients are below. You're also welcome to just watch the class!
Campari or Roma tomatoes (6)
cherry or grape tomatoes
cucumber: 1 large
French baguette (or whatever you’d like to serve the bruschetta on)
almond flour/meal (or make your own by food processing ½ cup of almonds into a powder)
vegan chocolate chips (Wegmans brand is vegan)
optional: fresh parsley, mint (for cucumber/tomato salad)
cannellini beans,15 oz can
apple cider vinegar (we use Braggs)
peanut butter (creamy, can use any nut butter)
any one of these: lemon zester/cheese grater/potato peeler
potato masher (can use fork)
microwavable glass measuring cup or small bowl
8x8 or 9x9 baking dish (can use aluminum disposable if needed)
2 mixing bowls (or you can wash 1 in between recipes)
container you can seal to store/marinade tomato dill cucumber salad