Happy Monday, loves! Thirteen college students joined me in a vegan cooking class this past weekend at USC. Here’s a few shots. You may recognize some of the recipes.
I veganized our Southwestern Quinoa Salad by eliminating the chicken and feta and adding in avocado for richness and pépitas for crunch. The dish gave us the chance to talk about the importance of putting protein into a vegan diet (quinoa and beans of any kind are a great starting point) and practice our chopping skills. I was able to share a few tips, like laying your big pepper slices skin-side down on your cutting board before slicing.
It’s much easier and safer to cut from the inside out rather than try and push your knife through the pepper’s waxy skin.
I demonstrated rolling a Sweet Coconut, Tofu and Mint Spring Roll.
And the students went to town.
Elan shared her recipe for Vegan Vanilla Cupcakes.
And Vegan Almond Frosting.
Hopefully she’ll post the recipe here sometime soon. I had no idea vegan baking could taste so good.
What’s your take on the vegan diet? I couldn’t commit. Eggs are far too important to me. That said, I found it easier than I imagined to create a really satisfying meal. And those cupcakes! Thank you, Elan. And thanks to Eleanor, one of our sophomores here at USC, for taking command of the camera and producing such gorgeous pictures while I was busy chatting with the class.