Class prices include a meal. Accommodations for dietary restrictions upon request.

This class will focus on vegan cooking and sustainability!

Skills:
●    Basic knife skills
●    Grains: preparation, sourcing + production
●    Tofu- baked or fried
●    Creating flavors: building your own vinaigrette
●    Stuffing vegetables

Recipes:
●    Delicious grain bowl with: various roasted available vegetables (asparagus, potatoes, broccoli, kale, turnips, mushrooms, leek); tofu baked or fried (cornmeal, simple spices, oil for frying); rice, quinoa, or lentils; vinaigrette (mustard, oil of choice, vinegar of choice, herb/onion of choice)
●    Lebanese lentil and rice stuffed cabbage leaves

Instructors: Alice Carli & Erica Weisman of Seattle Cucina Cooking School

Seattle Cucina Cooking School leads creative, hands-on classes to improve students’ nutrition, how they relate to their families and community, and how they participate in sustainable food systems. Cofounders, Alice and Erica, teach in local schools, community centers and after-school programs in the greater Seattle Area.

Alice received her degree in Public Health from the University of Washington and is interested in the intersection of cooking, nutrition, and childhood development. She has been cooking avidly for the past 10 years for friends and family!

Erica has worked as a professional cook for the past few years, most recently at the James Beard Award nominated restaurant, Canlis. She has managed a food cooperative and loves working alongside peers to bring the greater Seattle community delicious, wholesome food.

To register, make your selection from one of the choices in the registration box.

Learn more about 21 Acres’ cancellation and refund policy.