Three Simple Plant-based Sauces
Thursday, October 21. 7 PM to 9 PM
Three healthy, delicious, trending plant-based sauces that the entire family will love.
Join Chef Diana Andrews as she introduces three healthy, delicious, trending plant-based sauces that the entire family will love. These make-ahead sauces come together quickly with ingredients that are easily accessible year-round. In addition, they can be mixed and matched with practically anything from pasta, grains, vegetables, and proteins.
Turmeric Thai-Style Peanut Sauce: So easy to make and versatile too, with the benefit of turmeric, known for its anti-inflammatory and immunity-boosting properties. Made with your favorite peanut butter and a few other key ingredients, the sauce does double-duty as a dip or dressing. This sauce is a favorite of adults and kids alike. You’ll want to keep this one in your rotation.
Carrot-Top Pesto: Switch it up with a healthy dose of detoxifying carrot-top pesto. Rich in vitamins A, C, chlorophyll, and potassium, their benefits may improve vision and bone density, boost immunity, and aid in digestion. Serve nose to tail by roasting the carrots while you make the pesto.
October Garlicky Raw Tomato Sauce: Raw tomatoes are packed with nutrients and antioxidants that may help prevent a wide range of health issues. This savory, quick-marinated sauce is infused with an abundance of garlic, which may lower blood pressure and cholesterol, and improve immunity. The additional bonus: No cooking required! Perfect in the Summer, but also works year-round if you’re in the know about which tomatoes to choose.
Basic Class Info
•Students will participate in light hands-on prep. •Students will partake in tastings and not full meals. •Recipes are subject to change based on ingredient freshness and seasonal availability. •Full recipes provided at class and will be posted to the chef’s website shortly thereafter.
•Maximum class capacity: 8
• All Covid rules in effect; at the time of publication, masks are required indoors.
• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person, however, you must provide us with their contact info prior to class for admittance.
Diana Andrews is a culinary director, recipe developer and tester, food writer, and instructor. Her clients include online and print food media publications, and kitchen appliance and food companies. She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast. In addition, she has worked for Spruce Eats, Meredith Corporation, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation. She is a graduate of the Institute of Culinary Education in New York City. Visit her at https://chefdianaandrews.com.