40x40: Cooking classes

Related: 40x40 List

During my time in the Sheldon Public School system, I took as many Home Ec classes that were offered. My sister will tell you that I minored in Home Ec at the University of Nebraska though she's wrong (Family Studies). So, cooking classes aren't new to me. Somehow this has never translated to confidence in the kitchen. That is slowly changing thanks to the health coaching program which helped me realize that continued practice is the key to success. Also through this program, I've taken three classes: "Cooking with Dark Leafy Greens and Grains", “Cooking with Plant-based Proteins”, and "Healthy Holiday Sweets and Treats". 

Throughout the year, I hope to try several additional classes at new-to-me venues. The first two I've taken are through Minneapolis Community Education: "Vegetarian Cooking" and "Beyond Tofu: Vegan Cooking". 

Vegetarian Cooking

Open Face Egg and Vegetable Sandwiches

Monday, March 9, 2015 | 5:45 - 8:45 PM
Southwest High School | Taught by Mara Heck

There were five students and we each contributed to the creation of five recipes:

1. Quinoa Burgers
2. Open Face Egg and Vegetable Sandwiches
3. Garlic Dill Mushrooms
4. Couscous Salad
5. Buttery Root Vegetables

I loved all of the food including the egg salad dish even though I'm usually not a fan. Mara did a great job of demonstrating cooking skills and having us practice. 

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Beyond Tofu: Vegan Cooking

Supplies for the green smoothie

Wednesday, March 18, 2015 | 6:30 - 8:30 PM
Southwest High School | Taught by Sarah Mahowald 

There were 10 students in this demonstration class. Although we didn't actually prepare the recipes ourselves (a relief since there were so many people) it still felt participatory. We were able to ask questions and both Sarah and her husband Aaron gave helpful tips throughout the class. 

An unexpected outcome of the class is that I want a Vitamix blender now more than ever! Sarah used it in three of the four recipes and though I know I could duplicate them in my current blender it wouldn't be as effective.

We learned how to make:

1. Green Smoothies
2. Kale Salad 
3. Cashew Mac & Cheese
   
4. Chocolate Tart

The dressing for the kale salad was so simple (lemon juice, tamari, garlic and olive oil) and inspired me to make my own. I know I'd eat more dark, leafy greens if I had it on hand. I loved the green smoothie even though it didn't have yogurt or peanut butter/peanut butter powder in it which is how I normally eat them! I think I'd make the cashew mac and cheese and possibly the chocolate tart but nether of them will likely be on heavy rotation. 

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Recommended resources

I am not personally recommending these but documenting what was shared during class.

From the Vegetarian class:

• The Flexitarian Table by Peter Berely and Zoe Singer
• The Lusty Vegan by Ayinde Howell and writer Zoe Eisenberg
• My Spice Sage online retailer

From the Vegan class:

• Eating on the Wild Side by Jo Robinson
• Forks Over Knives (film and website)
• Diet for a New America by John Robbins
• This Rawsome Vegan Life

Though I do not identify as vegetarian or vegan, I actually don't like meat that much (rarely crave it and don't like cooking with it) so having some go-to recipes for plant-based meals is helpful. 

Future classes

I've started a cooking class wish list because making lists is my thing. If you have suggestions to add let me know!

• More classes from Mary of Prairie Health Companion
• Kitchen in the Market (classes fill months in advance)
  
• Seward Co-op
• Kitchen Window (I took a bread baking class there a long time ago)
• Cooks of Crocus Hill
• Whole Foods: Calhoun or Edina