I feel so fortunate to be able to bring delicious vegan food to people! As a private chef, most of the cooking I do is in my clients' homes, and since I don't have a restaurant, group classes are the only opportunity I get to share my creations with larger audiences.
Such was the case this weekend when I gave a "Very Vegan New Year" food demonstration for the CT Shoreline community at the Shoreline Unitarian Universalist Society in Madison, CT. The free demonstration included instruction in two of my favorite "crowd pleaser" recipes: Eggless Egg Salad and World Peas Salad.
I discussed preparation techniques and ways to modify the recipes for eating on a daily basis or dressing them up for a fancy occasion.
All those in attendance sampled the Eggless Egg Salad with cucumber slices ("cuke scoops" as one person called them), rolled with fire roasted red peppers and baby spinach into pinwheels, and the World Peas Salad garnished with scallion ribbons.
I'm always thrilled to hear that people enjoyed the food and plan to share the recipes with family and friends. This is how we spread the vegan message of making compassion the main course!
Happy New Year!
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