“But where do you get your protein?”
I had another opportunity last weekend to sit in with Jenny of Spork Foods to take pictures during her vegan protein class. The class was called “Get Your Protein, Vegan Style!” and aimed to answer that age old question, “Vegan? But where do you get your protein?” by cooking up some delicious yet easy-to-make protein rich dishes. I’m not going to divulge any of Jenny’s excellent vegan recipes, you’ll just have to attend one of her Spork Food classes if you want to get the inside scoop. I will however tempt you with a peek at what we learned to make (because I know you like to watch).
Home-made Seitan (which got made into)
Cornmeal, Walnut and Herb Encrusted Seitan in a Lemon Caper Sauce
Balsamic Marinated Stuffed Mushrooms with a Tempeh Vegetable Crumble
Cashew Cheese in an Endive with Micro-greens
Chocolate Peanut Butter Cups
First things first, make dessert. We get going on the chocolate peanut butter cups.
After getting sprinkled with nuts these were moved to the freezer to chill.
Next we learned to make seitan.
Creating the cornmeal, walnut and herb crusted seitan.
Jenny revealed her secrets for making Ener-G Egg Replacer not nasty.
(her method involves ignoring the instructions on the box!)
Yum, nice and crispy!
Marinating the mushrooms.
Preparing the tempeh and veggie stuffing.
Getting stuffed…
Fresh and hot right outta the oven.
Making the cashew cheese on endive.
And here are the lovely results, lovingly plated.
Everything was delicious and simple to make. I’ve already made my own version of the tempeh stuffed mushrooms here at home as that was my favorite, but we’ll get to that another time.
Jenny’s classes are always a lot fun and action packed with information. Everyone learns something, be they cooking newbies like me, or seasoned cooks. Upcoming vegan cooking classes include: Southern Cookin’, Spring Picnic, Brunch Party, South-East Asian Cuisine, Local and Seasonal Foods (Spring), Fresh, Fast and Healthy, Traditional Jewish Foods, All American Cuisine and more. Find all you need to know and more at: www.sporkfoods.com
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That looks like so much fun! Mmm, PB cups!
Comment by Melisser — February 20, 2008 @ 1:15 am
I love the name of the class! And great pictures. Looks like a fun class!
Comment by Vegan_Noodle — February 20, 2008 @ 8:08 am
thank you very much for this idea on creating stuffed mushrooms! looks fantastic and really really easy! F<T<
Comment by foodtrance! — February 20, 2008 @ 1:27 pm
Thanks everyone!
Melisser: The choco-nutter cups were very yummy, sadly I didn’t get a good picture before I ate mine.
Vegan Noodle: I know, right? How could I not take a class with that name?
Foodtrance: Yes, very easy to make. Check back soon to see my own version that I made here at home. I can’t take the credit for the idea, but I did take the idea and ran with it!
p.s… thanks for the link, it has now been reciprocated.
Comment by FoodEater — February 20, 2008 @ 4:00 pm
I found you via vegan blog tracker
i live in LA too now
your blog is so helpful!
and that fish you made - yowsa its amazing!
Comment by happy herbivore — February 23, 2008 @ 4:38 pm
Happy Herbivore: Welcome to lovely Los Angeles! I’m not sure what “fish” you’re talking about though…?
Comment by FoodEater — February 24, 2008 @ 12:18 am
Those are great pictures and the end result looks terrific. Endive is such a fantastic way to present things so that they appear colourful and appealing.
Comment by Cookiemouse — February 28, 2008 @ 10:09 am
Wow, everything looks fantastic! I want it all!!! Maybe I’ll have to take one of those classes some time soon… Thanks for sharing!
Comment by textual bulldog — March 15, 2008 @ 7:17 pm
Textual Bulldog: Yes, I encourage you to try out one of the Spork Food’s cooking classes… they are so much fun! The best part is getting to dine on everything you cooked as soon as you’re finished :)
Comment by FoodEater — March 16, 2008 @ 1:52 pm
what an awesome post! i should make seitan more often…
Comment by stonielove — March 16, 2008 @ 11:48 pm
Stonielove: Thanks! It was really fun learning to make the seitan. I don’t think this was my favorite way I’ve ever had it, but now I’m on a quest to learn to make it different ways.
Comment by FoodEater — March 17, 2008 @ 3:03 pm