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!

INGREDIENT LIST

Produce:

Campari or Roma tomatoes (6)
cherry or grape tomatoes
cucumber: 1 large
lemons: 2
red onion
white onion

Bakery
French baguette (or whatever you’d like to serve the bruschetta on)

Baking
almond flour/meal (or make your own by food processing ½ cup of almonds into a powder)
vanilla extract
vegan chocolate chips (Wegmans brand is vegan)

Spices/Herbs
dill
fresh rosemary
garlic powder
pepper
salt
optional: fresh parsley, mint (for cucumber/tomato salad)

Canned
cannellini beans,15 oz can

Pantry
agave
apple cider vinegar (we use Braggs)
maple syrup
peanut butter (creamy, can use any nut butter)
pretzels
rice vinegar

Supplies
cutting board
knife
small spoon
spatula
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

$500.00 raised
GOAL: $500.00

1. Amount

$

2. Your information

Contributions are tax deductible.

3. Payment information

$70.00