Beans & Grains, September 8, 2013

IMG_0776Beans & Grains, Sunday, September 8, 10 a.m. – 1 p.m. Fairfax Station, VA. Learn to cook with ancient supergrains, and lesser-known beans. Past classes have included some of the following: Lentil Walnut Pate, Falafel, Black Bean Hummus, Herbed White Bean Pate, White Bean & Kale Soup, Teff Polenta, Azuki Bean Patties w/ Szechwan Sauce, Cumin-Scented Orange Black Beans, Creamy Millet Mash, Spelt/Kamut/Barley Combo, Buckwheat Tabouli, Quinoa & Wheatberry Salad, Black Bean Brownies, Blueberry Amaranth Cake.

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members. Demonstration classes include recipes, organic food samples, manufacturers’ samples and coupons. Gift certificates available.

Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

or call 703.643.2713 for space availability.

Coming up: October 20 Meatless Makeovers


5 responses to “Beans & Grains, September 8, 2013

  1. Thanks, Mimi, for another great session. The Beans and Grains class was very entertaining as well as extremely informative. It gave me tons of ideas for my fall menu planning. I can’t wait to make the Azuki sliders, but with more of a Mediterranean accent (instead of making the sauce, I’ll serve them with garlicky roasted peppers, mushrooms, and red onions on top). And that millet-cauliflower dish was a revelation. I’m going out to Mom’s Organic Market tomorrow to buy some millet. Mmmm, so good. Thanks for reminding me that there are so may possibilities for incorporating more grains and beans into my diet.

  2. Rosemary Williamson

    Thanks for the very informative class. I too look forward to making the Azuki sliders and the millet-cauliflower dish. They were yummy.

  3. This is a great class for those who are long-term plant-based devotees and for the newbies, too, who are jumping into healthy eating. Mimi shares information on all fronts–from cookbooks, food samples, cooking tips, and of course, the taste test. The best news–the millet cauliflower dish and others taste just as good at home as they do in her kitchen. Can’t wait for the next class on meatless makeovers.

  4. I’ve used grains and beans in my cooking for many years and still found Mimi’s class to be both informative and inspiring. It was great to be reminded of some of these foods, like millet. And, despite my almost never finding granola that is exactly what I want, I had never thought to make my own. Mimi’s class is like that: giving you ideas and insights that take you to an even higher level of appreciating all that is out there for a vegetarian/vegan. And, this was my wife’s first cooking class of any type and she loved it.

  5. I made the Lentil Walnut spread for a party I went to on Saturday. A huge hit. Everyone was impressed that it was healthy and even the children loved it.

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