Last night, I attended one of JL Fields' (author of several books on vegan cooking) fabulous cooking demonstrations in downtown Colorado Springs. This time, she demonstrated five recipes that would work well for Thanksgiving dinner: a colorful salad, "cheesy" mashed potatoes with white bean gravy, green beans with Sweet Earth's Benevolent Bacon, and an easy bread pudding. Who knew vegan cooking could be so wonderfully delicious as well as healthy?
My two main takeaways were to use more arugula (very tender, great in warm salads) and more white miso, which adds a cheesy, slightly tangy taste and contains probiotics.
I plan to attend her next class, Fancy Finger Foods and Clever Cocktails for Holiday Entertaining.
JL mentioned the Vegan Ladyboss community, which I will look into.
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