Plant Protein is the fourth class I teach in The Introduction Cooking Series to Plant-Based Foods.
Beans and legumes are an ancient and extraordinary food group, easy to prepare and a delicious addition to your daily diet. They are nature’s smallest, yet biggest wonders, basically small storage devices containing high concentrations of everything we need to flourish.
You will learn how to prepare beans from scratch, save money in your kitchen, and bulk freeze until you are ready to cook mouth-watering recipes from around the world. The protein story has done a 360-degree shift in our lifetime. We now know we are getting too much animal protein in our diet and suffering major health consequences. Learn all about plant protein in this informative, fun cooking class.
- Toasted Corn Chips:
- Fresh Tomato Salsa
- Anaheim Green Chile Sauce
- Black Bean Veggie Burritos Smothered In Green Chile Sauce
- Egyptian Yellow Split Pea Stew
- Roasted Asparagus with Asian Peanut Sauce
- Chickpea Salad