(April-September)
Different levels of participation
• Demonstration: students observe as instructor
prepares recipes.
• Partial Participation: students assist with some
food preparation.
• Hands-on: students cook under the guidance of instructor.
# 78 Tempeh Temptations
hands on
This ultra-nutritious soy food, native to Indonesia, is packed with protein and B vitamins. Because of its nutritional value and culinary versatility, tempeh has become a staple in vegetarian cuisine. To make the most of its flavor and
texture, it must be cooked properly. Myra will demonstrate
the best techniques which include baking, braising,
sauteing and frying. She will also show you how to make
homemade tempeh which you will use in class as well as
the purchased variety. Tempeh Mushroom Burritos with
Black Bean-Avocado Topping; Golden Curried Tempeh with Coconut Milk and Mango; Chile-Orange Baked Tempeh;
Fresh, Homemade Tempeh Reubens with Ruby Kraut; and
Indonesian-Style Fried Tempeh with Sweet and Sour
Glaze. (Vegan)
Monday, April 12, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $105
