Cooking Classes Rock!

On Sunday I was lucky enough to participate in my first vegan cooking class! You may remember two posts ago when I was spastically gushing about the Detroit Evolution Laboratory? They were at the Meatout, makers of the cashew cheese that has changed everything that I eat, etc, etc. So! Angela teaches cooking classes, and the April classes have been full for a while, but I heard about a last-minute opening for the Sunday Vegan Brunch class, so I signed up.

It was awesome!!

The menu included:
[real] coffee
a grain-based roasted coffee that their friend makes (more about that at a later date)
Tropical Berry Fizz
Spring Greens with Parsley-Tahini Vinaigrette
Grain Salad wih Sprouts, Dried Cranberries and Pumpkin Seeds
Quiche (!!!) with Brown Rice-Stuffing Crust (recipe below)
Chocolate-Chocolate Peanut Butter Balls.

Did I mention that it was awesome?!? Gregg and Angela were so welcoming and such great teachers and all the other members of the class were so fun and inspiring, too. I don't know if I had so much energy when I left from all the healthy delicious food or being around such freaking awesome people, but whatever it was, I need me some more of that!

They are all about transparency and sustainability and I wish I could describe in full detail their whole mission, but I know I'll screw it up, but go check out their web page because it's amazing.

So, hopefully at some point I'll get all the recipes up for you to try out, because everyone should eat this well! For now, please go and experiment with this outstanding vegan quiche recipe.

Quiche with Brown Rice-Stuffing Crust
by Angela Kasmala

Serves 6-8

Crust:
3 C brown rice, cooked with 2 tsp sea salt, 1 T oregano, and 2 tsp garlic powder, then chilled (or any chilled grain works)
2 C bread, cubed or leftover stuffing (in which case you shouldn't add the rest of the seasonings below)
3 T oil
3 garlic cloves, minced
1 T oregano
1 tsp paprika
1 tsp sea salt

Preheat oven to 350F.

Place the rice, bread, spices in a food processor. Turn on and slowly add the oil. Blend until the rice and stuffing are completely combined and slightly sticky. Press mixture in the bottom of a lightly oiled springform pan (9" is best I think), using wet hands. Place pan in oven and bake for 10-15 minutes, until the crust starts to pull slightly away from the sides of the pan. Remove and set aside, but keep the oven on.

Filling:
1 batch of cashew cheese
1 16 oz block of firm tofu
1 1/2 C broccoli florets
1 C cremini mushrooms, sliced
1 C baby spinach, chopped
1/2 C red onion, finely chopped
1 1/2 tsp turmeric
1 tsp paprika
1 T vegan Worcestershire sauce, or 1 T apple cider vinegar
1-2 tsp sea salt
1 tsp black pepper

Make the cashew cheese and set aside.

Blend the tofu in a food processor or blender until smooth. Add the cheese to the tofu and blend until smooth. Transfer the mixture to a large bowl. Add the remaining veggies and seasonings, stirring to combine. Taste and adjust seasonings if necessary.

Pour the mixture into the prepared crust and bake at 350F for 25-35 minutes. Take the quiche out and set on top of the stove to stand for about 5 minutes. Slice and serve!

I don't have a photo yet, but trust me when I tell you that this is gorgeous and impressive looking! And a very happy, sunny, yellow. :)