10 a.m. – 1 p.m. Fairfax Station, VA. Learn about soy and its derivatives including tofu, tempeh, miso, TVP, shoyu/tamari, and soy milk. Past classes have included some of the following: roasted soy nuts, organic soy milk smoothies, edamame hummus, miso tahini spread, miso soup, tofu boursin cheese, tempeh salad, tempeh Reuben, TVP meatloaf, marinated baked tofu, breaded tofu, tofu nuggets, soy 2-way chili, Thai tofu curry, fudgesicles, chocolate mousse.
No meat, poultry, fish, eggs, dairy, or honey. $50/person; $90/two people; $45/VSDC, VRG, COK members. Classes include recipes, organic food samples, manufacturers’ samples, and coupons. Gift certificates available. Make checks payable to Mimi Clark , 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met. Email veggourmet@aol.com or call 703.643.2713 for space availability.
Coming up: Salads/Picnics/BBQs
Mimi Clark, “Veggie Gourmet,” has been teaching vegan cooking classes for the past 18 years. She has contributed recipes to several natural foods cookbooks, and is currently developing recipes for natural food manufacturers. Her vegan Chocolate Orange Mousse and Key Lime pies are featured at The Vegetable Garden restaurant, Rockville, MD. http://www.thevegetablegarden.com.
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