Cooking Classes/Class Overview 26/10/2010

Notes from Cooking Class 26/10/2010

Dishes prepared - Irish Turnips, California Califlower, rest already described on the Tastebridge wiki pages.

Irish Turnips (Vegan)

Ingredients: turnips, garlic, olive oil or butter and salt

Cookware needed: knife and cutting board grater for garlic bowl and spurtle cooking pot and a lid

- chop 2 lb of turnip in to half inch size pieces and leave on the side - grate 6 cloves of garlic finely - transfer the turnips to the pot and add the water to submerge - add the salt and bring to the boil slowly - check the texture after 5 min of boiling - once done remove from heat and strain the water - sauté the garlic - add the garlic and olive oil to the turnips to taste - serve as separate vegan dish

California Califlower (Vegan)

Ingredients:

cauliflower, onions, garlic, ground sage, sweet chili sauce, water, olive oil, dried nutritional yeast

Cookware needed: knife and cutting board grater for garlic bowl and spurtle cooking pot and a lid

Directions:

- chop 2 lb of cauliflower in to bite size pieces and leave on the side - dice 1 lb of onions into fine pieces and leave on the side - grate 4 cloves of garlic finely - put the oil into the pan and than sauté the onions and garlic together - when the onion turns glassy add the salt by taste and add the cauliflower with constant stirring - add 4 oz of water and simmer for 10 minutes with constant stirring - start to add the spices, yeast and chili sauce in the meanwhile - salt to taste - taste and when done remove from the heat and serve with baked potatoes or other side dish

Thanks a lot to all participants especially to Margie and Mike!