Wednesday, February 22, 2012

Vegetarian Cooking for Teens and Parents

On February 20 nine students met the challenge of our "Basic Vegetarian and Vegan Cooking for Teens and Parents" class at Vernon Hills High School. The aspiring vegetarian and vegan cooks learned how to prepare brown rice, black beans, and slow simmered root vegetables. Then they split into four teams. Each team blanched radish roots and greens and then steamed carrots and broccoli.

Then it was time for Stir Fry Mania. Each team stir fried green peppers, collard greens, and mustard greens, but each team's dish had a different taste. One team cooked an East Indian style stir fry with onion, garlic, ginger, coriander, cumin, and turmeric. The second team cooked an East Asian stir fry with onion, ginger, soy sauce, and toasted sesame oil. The third team cooked a Northern Italian stir fry with garlic, balsamic vinegar, and olive oil. The fourth team cooked a Latin American stir fry with cumin, cilantro, tomato, jalapeno pepper, and lime juice.

The participants left with a homework assignment – to make a meal based on whole grains and vegetables and write a comment to this post to tell us what they made and how it tasted.

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