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Two timeslots on the same day: 10am-1pm, 5-8pmVegan burgers, hot dogs and sausages are available everywhere and there are so many delicious options. But, sometimes we want to kick it up a notch and throw something different on the grill, especially when having friends and family over. We’ll make a variety of skewers, dips and one-bite treats to add to your summer cooking collection! Learn from self-taught chef, entrepreneur and owner of Jinglepear Deli, Sinead Hammons. This workshop is mostly hands-off, but participants will do some knife skills and a little prep .
OUTLINE & MENU
Make BBQ skewers, hors d’oeuvres, dips and sauces using a variety of vegan and plant-based ingredients!
BBQ Skewers: tandoori and satay soy chunks, using TVP, instant vegan sour cream, best cooking methods. Ideas and tips for making vegetable skewers, grilling and sauteeing without oil.
Par-Baking Tofu: baked BBQ tofu spears and Teriyaki Tofu, reducing sugar, using the BBQ as an oven, thermometers
Tahini Lemon Dressing & Oil-Free Hummus: see how to make these two most requested recipes, plus get 3 extra recipes to make at home: bbq sauce, house vinaigrette, satay sauce.
Hors d’Oeuvres: foccaccia, salt-cured eggplant (vegan anchovies), almond ricotta, making crostini, working with hearts of palm, Ocean Rolls (vegan lobster rolls),
At the end, we enjoy eating the finished results together, along with a complimentary beverage. Fee includes an ebook of the recipes and a 10% discount on instore & online purchases on the day of the workshop.
More upcoming workshops:
April 9 - Healthy Breakfast
April 16 - Sunday Lunch
April 23 - Using Grains & Pulses
April 30 - Making Cheese From Plants
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Event Venue & Nearby Stays
245 Greenwood Ave, Toronto, ON, Canada, Ontario M4L 1M2
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