Intro to the Vegan Kitchen by Emily Zimmerman

If you’re looking to introduce new dishes to your repertoire, have more options for dinner guests, or discover new ingredients and techniques, this class will give you a versatile toolkit for making amazing vegan meals.

The Depanneur’s resident vegan maven, Emily Zimmerman will share various techniques including manipulating texture, tricks for marinating, braising, steaming, poaching, and fermenting for the tastiest results. Emily will also talk about to shopping tips for building a versatile vegan pantry.

And what better place to start than with breakfast? Emily’s menu includes a killer homemade vegan & gluten free omelette and scramble base using Dosai mix – a blend of lentil and rice flour, turmeric, black salt, nutritional yeast, agar, and arrowroot.

Along the way you’ll meet affordable, versatile and high-protein ingredients like dried yuba (tofu skin), which with the right smoky-sweet marinade, makes a fabulous vegan bacon.

You will also learn how to make a tasty vegan sausage with kasha, sun-dried tomatoes and mushrooms, both as braised patties made with gluten flour, pan-fried with potato starch, and a yuba-wrapped, steamed sausage.

You’ll finished off with luxurious poached pears with ginger alongside home-made coconut yogurt.

Participants will leave with tofu-egg spice blend and coconut yogurt starter to keep you cooking once you get home.