• Sweet Cornbread with Jam
• Cannellini Bean Soup with Kale
• Millet Squares topped with Mushroom & Leeks
• Daikon-Cucumber Salad with toasted sesame seeds
• Arame with Tempeh, Fried Onion and Snow Peas
• Apricot Couscous Cake with Toasted Walnuts
• Bancha Tea

I look forward to seeing you all at my next class on March 8.

Bye for now.

I have finally developed an updated website, incorporating more of a blog feel into it.  There will be a lot more content to come, and I am hoping to do at least one post a week to keep you informed of what I am cooking!  Also, the schedules page will always be current, with my most recent schedule posted.

There is still much more to add to the site, including a pictures gallery.  But for now, I just wanted to get my site published for you all to see and share.  Thanks.

Leslie

Today’s class theme was “Cooking with Tofu & Tempeh” and so we prepared a wide variety of delicious dishes based on these two main ingredients.  The dishes included:

• Scrambled Tofu & Vegetables on English Muffins
• Pan-fried Tofu with Watercress and Carrot
• Winter Barley Stew with Deep-Fried Tofu
• Noodles & Broth with Tofu or Tempeh
• Barbecued Tempeh Sandwiches
• Fried Tempeh Various Ways:
  • In a brown rice salad
  • With mustard and sauerkraut
  • On wilted greens with creamy mustard dressing

Wow, I am hungry again from just typing in all these dishes.

My next class is on February 8.  I hope to see you there.

Chef Leslie