Description: Focused on Asian inspired garden produce, this class will appeal to vegetarian cooks. The recipes are vegetarian but not totally vegan, (there is some dairy) but can be easily adapted for personal requirements. Seafood and meat are merely included as side dishes to the vegetables and salads.
Sichuan Style Eggplant and Zucchini
Miso Glazed Salmon
Winter Salad of Roast Beetroot and Sweet Potato with Pomegranate & Molasses Dressing
Spiced Lemon Ginger Chicken with Yoghurt Siracha Dressing
Red Lentil Curry with Tomato, Potato and Garam Masala