Elevate the pantry dinner with satisfying one-bowl meals that appeal to everyone. Chef Rachel will take you step-by-step through the process of choosing a simple base and layering proteins, veggies, versatile sauces and toppings. This flexible formula will inspire you to get creative with the ingredients you have on hand. Start by learning how to prepare a Black Bean and Sweet Potato Bowl with Cilantro-Pepita Sauce and Shredded Cabbage; and a Sesame-Miso Tofu and Quinoa Bowl with Roasted Shiitakes.
Vegan; no gluten.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Tuesday, October 27, 5:00 - 6:00 pmRegister for class