World Vegetarian Day Cooking Demo

On Friday, October 1, I gave a gluten-free vegan cooking demonstration to a group of employees of Yale's Child Life Center at the Killam's Point conference center.  Coincidentally, it was also World Vegetarian Day, which was the perfect occasion to introduce many of those attending to the benefits of a vegan diet.

I couldn't imagine a more lovely setting that, even on a gloomy, rainy day included panoramic ocean views out the windows which were conveniently in my line of vision as I gave my presentation.  I think this, in part, inspired such a delicious meal. 

It all started in the kitchen where I prepped veggies along a length of countertop that also shared that spectacular view.  I think everyone would enjoy cooking if they gazed upon these sweeping ocean vistas from their kitchen window.  And it must also bring that much more pleasure in eating as well.

From the oceanside table I prepared a cool weather lunch of Three Sisters Stew with Polenta and Pumpkin Seed Pesto, and Mixed Greens tossed with Dijon Vinaigrette and Spiced Pepitas. 

At the start of the day temperatures hovered around 70 degrees, but as the wind and sea churned out the remains of Hurricane Nicole, a cold front descended upon out little oceanside retreat and the air had chilled by at least 10 degrees.  By then, the stew was quite satisfying.

For dessert I made the gluten-free vegan interpretation of my grandma's Lithuanian apple cake.  Although it was a little moist and crumbly from the heat and humidity, the taste was definitively autumn.  A perfect ending to a perfect day, and one of my favorite teaching experiences to date. 

A message from me to the operators of Killam's Point:  If you'd like to hire a live-in chef to accommodate guests with healthy and delicious gourmet vegan food, give me a call!