Soups & Stews, Sunday, January 10, 2016

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Soups & Stews, Sunday, January 10, 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: Roasted Squash Soup with Cashew Cream (pictured), Chicken Noodle Soup, 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, students and seniors with ID. 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 21: Comfort Foods

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5 responses to “Soups & Stews, Sunday, January 10, 2016

  1. I really enjoyed the soups and stews class! I enjoyed the recipes and learned several new techniques to add to my cooking repertoire. Mimi is very organized and packs a lot of great information into just a few hours.

  2. The class was very useful and informative. Mimi is extremely knowledgeable and passionate about the food and products and was very open to sharing this knowledge and passion with our group. Thanks, Mimi.

  3. Enjoyed the class on soups and stews. Can’t wait to try recipes on my own. Everything was good. Great tidbit on soaking beans. Always learn something new and beneficial. Thanks Mimi.

  4. The class was very much worthwhile. I don’t readily compliment activities I attend, so that is a high mark coming from me. So many helpful tidbits and information. A pleasant experience. I am proud to have been following the vegetarian vegan healthy lifestyle for many years, and it is nice to have the opportunity to be in the company of other people with similar values. I am looking forward to my next class.

  5. I learned so many recipes in the Soups & Stews class, from Vegetable Soup Stock, Minestrone Soup, Chili with Bulgur, to Lentil Barley Soup, Herbed White Bean Cassoulet, North African Stew, and Cornbread. My favorite is Lentil Barley Soup. It is very yummy, creamy smooth, and flavorful with different types of herbs. I also like the Cornbread which has a crispy texture outside with a soft and moist texture inside. These soup recipes are sure to get me through the winter!

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