Cooking Class: Whole Foods, Asian meal

The menu:

1. Collard Wraps w/Veggies and Almond Butter Pad Thai sauce
2. Spinach, chickpeas and cumin w/orange and coconut yogurt dressing
3. Tofu w/lemon grass ginger sesame glaze
4. Brown Rice w/shallots, cinnamon and rice vinegar

WFMFebFlyer — The promotional flyer for the class.

01WFM20110221 — An Asian look for an Asian menu.

02WFM20110221 — Getting everything set up.

03WFM20110221 — How's it look from this perspective?

04WFM20110221 — Welcome to my class, have a seat...

05WFM20110221 — Ingredients for Pad Thai Sauce

06WFM20110221 — Ingredients for Tofu w/Ginger Glaze (arrowroot powder and water not shown)

07WFM20110221 — Ingredients for Spinach Salad

08WFM20110221 — Ingredients for Brown Rice (rice is already in the rice cooker)

09WFM20110221 — Collard wrap with carrot and cucumber

10WFM20110221 — Yes! you can toss in the fresh ginger without peeling it.

11WFM20110221 — conceptualizing...

12WFM20110221 — Even you can have this much fun tossing sesame oil on cubes of tofu.

13WFM20110221 — my new fan club...

14WFM20110221 — Toast the cumin seeds, then grind'm.... yummmm!

15WFM20110221 — Viola, the salad is done.

16WFM20110221 — Spinach topped with cumin coated garbanzo beans and pineapple/orange coconut yogurt.

17WFM20110221 — yeah, you know that I know that you know that I know you know it's fun to be in the kitchen.

18WFM20110221 — Yesss, that's right, healthy cooking can be easy and tasty.

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