Vegan Nepal presents “Spice It Up” Plant-Based Cooking

September 27, 2017 @ 6:00 pm - September 27, 2017 @ 8:00 pm
Welcome to Vegan Nepal's Kitchen! This is a two hour long class where I will be teaching you guys how to make delicious vegan cuisine. My main focus will be "Vegan Chicken Curry". I will be using Vegan Nepal spices (turmeric, cumin, coriander, garlic, ginger, etc). Dinner will be served at 8 pm. The main goal of my class is simply to teach my students how to have a good, healthy and spicy vegan meal. My students can cook with me and learn why different spices are actually important to spice up their life. Please join us to learn the traditional cooking techniques with plant-based recipes and try food from my culture. Students should bring a notebook and pencil/pen to take notes. Tickets can be purchased through Eventbrite or at the Co-op and are $13 for owners, $15 for general admission.

Native Herbal Plant Identification & Uses

October 4, 2017 @ 6:00 pm - October 4, 2017 @ 8:30 pm
Learn how to identify over 20 native herbal plants within their environments: fields and meadows - maybe even your own backyard! Hear what the leading herbalists say about their benefits and warnings. Students are asked to bring pen and paper to take notes. They may also want to bring $15 cash or check to purchase a book that will help them identify native plants once they take their newfound knowledge into the world. Tickets can be purchased through Eventbrite or at the Co-op and are $13 for owners, $15 for general admission.

October Sampling Saturday

October 7, 2017 @ 11:00 am - October 7, 2017 @ 2:00 pm
It's time again to meet some of your favorite local food, drink and body care providers and find some new ones! This go-round we'll have City Roastery,Jūn Bug Probiotic Honey SodaSassa BellaBev's Best BrittleNate's Coffee on NationalBaqua - Ancient Grain Tisanes, more! Come say, check out what your neighbors have to offer and maybe even learn a thing or two!

Intro To Indian Cuisine (Vegetarian-friendly!)

October 11, 2017 @ 6:00 pm - October 11, 2017 @ 7:30 pm
Cooking a flavorful, nutritious Indian meal isn't complicated and it can be done quickly in your own kitchen. In this class you will learn how to use fresh ingredients, spices and herbs to create a zucchini and cauliflower curry as well as rice with mixed vegetables. Each recipe takes less than 30 minutes - so, yes! It is possible to create a delicious, healthy meal in less time than it takes to wait on delivery or to pick up carry out. Students will learn how to use spices to enhance the flavor of any grain, lentil or vegetable. They'll also get ideas for using herbs and spices to take the place of fats, oil and salt in a recipe without sacrificing taste.
Tickets can be purchased through Eventbrite or at the Co-op and are $8 for owners, $10 for general admission.
ABOUT THE INSTRUCTOR: Mindy Kaur is an epidemiologist with a passion for cooking wholesome food at home on a daily basis. Born and raised in Punjab, India, she grew up watching her mother and sister cook two meals a day for 20 people. Mindy cooks traditional Punjabi dishes with exciting flavors and fresh ingredients that are reflective of her upbringing and heritage. Her approach to cooking is simple; use earthy spices, fresh herbs and easy to find, quality ingredients. Mindy has made it her mission to share authentic Indian flavors and techniques to help bring cultural understanding and appreciation between the East and West. This includes sharing meals with neighbors, the community and at her local Gurudhwara (place of worship for Sikhs).

Bird Break Down 101

October 18, 2017 @ 6:00 pm - October 18, 2017 @ 7:00 pm
Join our very own Meat & Seafood Department Manager, Jon Reed, as he guides you through the basics of butchery. This class will focus on breaking down a chicken. If you've ever compared the prices of whole birds versus the pre-packaged cuts, you know that breaking down your own bird can save you serious money. Also, those who love bone broth can use the leftover bones and bits to make their own broths or stocks for just pennies. Butchering skills are a must for the budget-conscious, or those who simply like to cut down on food waste. Class admission includes a whole chicken that you will butcher and take home to cook up and enjoy! We will provide the knives, cutting boards and gloves needed to do so. Class size is limited to provide individualized instruction. Sign up now! Tickets can be purchased through Eventbrite or at the Co-op and are $13 for owners, $15 for general admission.