Tex-Mex is substantial and hardy with all the rich and colourful flavours of the southern desert plains. Chilies, salsa, refried beans, tostadas, tortias, quasadia, and even cheese. The tastes that make you feel guilty can still be enjoyed in a healthy vegan lifestyle. In fact, i’ts far better. Jump-start your Friday night with Panacea’s Sultry Tex-Mex on the Edge Cooking Class, this Friday October 22nd at 7:30 pm.
Included is sangria, appetizers, an entree, and a life-altering desert. As well, I will be giving instruction on the dehydrator, sprouting, and other techniques required for mostly raw cuisine. You’ll learn how to make raw cheese that’s dairy free, and spectacular. Tortillas beyond anything you’ve ever experienced.
Some of this is easy for everyone, and some is for the more advanced.
Book here to reserve your spot now.
Sultry Tex-Mex on the Edge cooking class for a high-raw vegan diet
Friday October 22, 7:30 pm.
$40 for people who register in adance
$50 at the door
2388 St. Clair avenue W. Toronto, ON M6N 1L1
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Knowing how to make vegetables beyond-interesting is one of life’s most valuable skills. You only get so far with exercise. Why not save yourself some time in the gym?
On the food channel yesterday an extremely swollen young woman was demonstrating recipes that consisted, sadly, of dairy and more dairy. Please, need I state the obvious. If you eat like that you’ll look like that. And sooner rather than later.
Here’s a dish I often serve because of its user-friendliness. And you’ll be surprise how appetizing it is.
Spinach Shitake (servers 2)
- 3 cloves of finely chopped garlic slow-cooked in a frying pan
- With a fork, crush the garlic into 2 tablespoons of melting coconut oil
- Add Spice: 1/8 teaspoon tumeric (for it memory-enhancing qualities) Get creative. Usually I try not to confuse the taste with too many different spices in one dish
- 1 large or 2 small bundles of spinach, and a stock or 2 of chopped leek are piled on top of the frying pan. Keep it fairly dry. Drain if liquid accumulates.
- Meanwhile, Shitake mushrooms drizzled with Nama Shoyu (healthy soy sauce) and red wine are warmed up in oven.
- Put the mushrooms over the spinach and serve as a side.
I’m giving a cooking class at Panacea on Friday, October 22. Entitled Tex-Mex on the edge, it will include simple recipes like the one above, and more involved techniques like sprouting and using a dehydrator. The class focuses entirely on vegan dishes, so you will learn many ways to use vegetables more creatively.
These are vegan dishes that even the biggest carnivore will devour.
Spots are limited and filling up fast. Don’t wait too long, and be disappointed when the class is full and you can’t get in.
Admission is $40 in advance and $50 at the door (if there are any empty seats left).
Click here to book right now!
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