Past Events from The Taste Workshop

Make “Meatier” Veggies that Satisfy all Appetites

A live virtual class to review and practice culinary techniques that make savory veggies dishes and meaty textures. Base recipes will be provided that you can build on or use to add delicious vegetables to your favorite dishes.   We'll also review veggie roles as excellent ways to stay fuller longer, their protein qualities and what flavors make vegetables savory ("meaty") and delicious.                                                                                                   ____________________________

Example of “Meaty” Veggie Characteristics

The “Savory Trio” of using aromatics like onions or mire poix (celery, carrots and onions), and using ingredients high in umami and ingredients that boost umami (nucleotides--Hello soy sauce!).   We'll explore how textures mimic (or don't) meaty textures and explore how successful mushrooms, tomatoes, cauliflower, nuts, jackfruit, beans, etc. are at providing a meaty texture. _______________________________________________  

Culinary Nutrition & Techniques for Veggies

We'll talk about what makes or breaks a yummy veggie such as water content, seasoning (salt)—enhancing natural flavors & balancing other taste qualities, choice of prep (particularly heat), seasonality, seasonings (spices and herbs)—adding new flavors and prep.     Date: Tuesday, November 16, 2021 Time: 5:30 p.m. to 7:30 p.m.  

I'm looking forward to another class with this great group! We get to continue our conversation about easy ways to add flavorful nutrient-rich foods to everyday meals. We'll also discuss easy ways to create and support healthy habits for enjoying good food.

Make “Meatier” Veggies that Satisfy all Appetites

A live virtual class to review and practice culinary techniques that make savory veggies dishes and meaty textures. Base recipes will be provided that you can build on or use to add delicious vegetables to your favorite dishes.   We'll also review veggie roles as excellent ways to stay fuller longer, their protein qualities and what flavors make vegetables savory ("meaty") and delicious.                                                                                                   ____________________________

Example of “Meaty” Veggie Characteristics

The “Savory Trio” of using aromatics like onions or mire poix (celery, carrots and onions), and using ingredients high in umami and ingredients that boost umami (nucleotides--Hello soy sauce!).   We'll explore how textures mimic (or don't) meaty textures and explore how successful mushrooms, tomatoes, cauliflower, nuts, jackfruit, beans, etc. are at providing a meaty texture. _______________________________________________  

Culinary Nutrition & Techniques for Veggies

We'll talk about what makes or breaks a yummy veggie such as water content, seasoning (salt)—enhancing natural flavors & balancing other taste qualities, choice of prep (particularly heat), seasonality, seasonings (spices and herbs)—adding new flavors and prep.     Date: Tuesday, November 16, 2021 Time: 5:30 p.m. to 7:30 p.m.  

I'm looking forward to another class with this great group! We get to continue our conversation about easy ways to add flavorful nutrient-rich foods to everyday meals. We'll also discuss easy ways to create and support healthy habits for enjoying good food.