One of the things that kept me busy in June was planning for this class I'll be teaching at Whole Foods Tribeca location. It's part of the Wellness Club, a Whole Foods initiative to promote healthy life-style, including eating more plant-based food. It has a list of very strict guidelines that daunted me at first.
But soon it became a fun challenge. I work with what I have, always have been, and came up with a couple of dishes I am excited to share.
In my 'Explore Asian Ingredients' class this Saturday (4PM - 5:30PM) at Whole Foods - Tribeca, I'll be making
* Spicy - tangy buckwheat noodle salad
* Creamy mashed potato with shitake and tofu
* My favorite smoothie (If you look at my blog long enough, this one's pretty obvious).
I'll share how to handle and use main ingredients in these dishes - buckwheat noodles, gochujang (고추장 - Korean red pepper paste), shitake mushroom and tofu, to name a few - and how they can be used in other easy dishes. As the ingredient list gets shorter and, say, focused, knowing how and when becomes more important to make the most out of them in cooking.
Of course I'll also share my cooking tips to keep the whole thing simple and clean.
It's kind of a late notice, but if you're in New York area this Saturday, please check it out.
