by Vita The Vegan Chef | Nov 14, 2020 | Cooking Series
The fourth and final session of the series featured collard greens. We chopped the greens finely and preserved the nutrients by not adding any additional water to the pot. After making the greens, I showed participants some cultural fusion by making collard green...
by Vita The Vegan Chef | Oct 12, 2020 | Cooking Series
In session one, we made an easy, delicious berry crumble that featured blueberries from the farms. The beautiful part about this recipe is that six cups of any fresh fruit will...
by Vita The Vegan Chef | Oct 12, 2020 | Cooking Series
Roasted butternut squash with a glaze made from maple syrup and bourbon was the focus of session two. I demonstrate how to peel and cut up the squash. We even played some bourbon trivia. The dish itself takes around 20 minutes to bake and will make a great holiday...
by Vita The Vegan Chef | Oct 12, 2020 | Cooking Series
Souper Tuesday was the name of session three. My challenge was to demonstrate something delicious made with potatoes and onions from the Bridge Park farms. For this session, I demonstrated how to make a cream of mushroom soup, in which the cream was made with...
