Together we will explore a few of the rich traditions and creative techniques developed in South and East Asia to turn grains and legumes into savory and filling delicacies. Not simply substitutes for meat, homemade tofu, tempeh, and seitan are unique yet versatile foods worthy of a prominent place in your cooking repertoire. We will make each of these items from scratch, discussing and practicing various processing methods along the way. We will finish the class by addressing cooking techniques and preparing a few dishes to share. If time allows, we will discuss the possibilities provided by nuts and mushrooms as well.

Whether you are a vegetarian who wants to go beyond the Beyond Burger or an omnivore, like myself, who’s drawn to the culinary possibilities of plant proteins, a surprisingly delicious world awaits. 

This class is open to students age 14+.