Soups & Stews, Sunday, January 11, 2015; repeat on January 25

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 Soups & Stews, Sunday, January 11; repeat on  January 25, 10 a.m. – 1 p.m. Fairfax Station, VA. Start the new year with hearty, winter-warming one pot meals. Learn to make vegan soup stock and from there, build heart-healthy meals including some of  the following: Chicken Noodle Soup (pictured), Minestrone Soup, Lentil Barley Soup, Creamy White Bean Soup with Wasabi Pesto, Black Bean Chili, Potato Leek Soup, Herbed White Bean Cassoulet, North African Stew, Paella, Black Bean Fejoda, Beef-style Stew, Vegetable Melange, Goulash, Seitan Bourgiugnonne, Hoppin’ John, Moong Dal, Pasta Fagioli, cornbread.

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.

Email veggourmet@aol.com, or call 703.643.2713 for space availability prior to sending payment. 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.

Coming February 8: Comfort Foods

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6 responses to “Soups & Stews, Sunday, January 11, 2015; repeat on January 25

  1. The (un) chicken noodle soup is worth the class. I adore it and make it several times a year. Great for this time of year. I think you could pull it off on Non-veggies too.

  2. Thanks, Faith. Glad you like the Chickn Noodle Soup! We won’t be making it in this Sunday’s Soups & Stews class, but we will definitely make it in the Feb. 8 Comfort Foods class.

  3. This class was a Christmas present from my wife. I thought it was fantastic! Mimi breaks down the cooking into steps that are easy to follow. She has many suggestions about ingredients, information about products, manufacturers, restaurants, and the vegan lifestyle in general – that can be helpful for anyone who wants to eat healthier. I will be back for more!

  4. Great dishes (liked that there were many dishes without “meat substitutes” and those with substitutes). And was nice to hear about possible variations on various recipes as well as the diverse products!

  5. We enjoyed this class very much and enjoyed sampling the soups and stews even more, especially the North African Stew. The class was well-organized and entertaining and Mimi is passionate about living a vegan lifestyle.

  6. I tasted so many different types of soups and stews during the class. I really liked the “Herbed White Bean Cassoulet,” “Cornbread,” and “Minestrone Soup.” The Cornbread was very moist and yummy. The soups were so delicious with many healthy ingredients. Plus, they are pretty fast and easy to cook. The recipes will become part of my everyday meals.

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