Category Archives for Main meal

Latin American Plant-Based Culinary Workshop August 23

Hybrid Event – In Person at Performance Works on Granville Island and Online on Zoom

Starts at 6 pm PDT

Buy Tickets here

This workshop connects the richness of Latin American flavours with local ingredients to create satiating plant-based dishes that highlight the gastronomic heritage of Latin America. We will demonstrate how to transform traditional Latin American dishes with plant-based ingredients into delightful and satisfying meals. Learn how to make a delicious Quinoa Power Salad with Cilantro-Lime Dressing. Discover the secret of how to create a healthy plant-based plate. We will explore the history and origins of many traditional Latin American ingredients. The workshop includes an opportunity for the public to share stories about the role food plays in their own culture and their cultural perspective on plant-based eating.

Join Us

This workshop embraces culinary diversity through merging the richness of Latin American flavours with a fusion of Canadian culinary influences.

What we will do together

The facilitators will lead an exciting and enlightening multicultural dialogue about where our food comes from, how we can eat better, and the important role food and food preparation plays in culture.

Understand how the diversity of food and food production in different cultures reduces racism through appreciation of the many ways that food is produced, including how it gets to our table.

Learn how to make Quinoa Power Salad.

VeggieOutlaws Quinoa Power Salad

 

Vegan Mac 'n Cheez

Friendly Mac ‘n Cheez

 

 Love Mac ‘n’ Cheese?

Vegan Mac 'n Cheez

We love Mac ‘n Cheese and wanted to come up with a good vegan recipe. The Outlaws collaborated on this dish. It was Carrot Rick’s idea to use squash but Cashew Sue insisted on adding Cashew Cream cheez.

Friendly Vegan Mac ‘n Cheez

The combination of these two equals an amazing pasta dish that even cheese loving people will be asking for seconds.

When we served this up to three young men, who all love cheesy, oozy, gooey Mac ‘n’ cheese. They said and we quote “This is amazing” and “This Mac and Cheez is delicious, holy Moses.” This dish is soooo gooood. That is why we recommend you keep your fork handy, ‘cause you may need to fight off your dinner mates.

Simple Tomato and Mushroom Pasta

Mediterranean PastaThis pasta is easy to make and tastes great. What we love about this dish, is that it is so versatile. You can make it vegan by avoiding the parmesan cheese or by replacing it with farmasen (our vegan version of Parmesan cheese). You can make it fat-free by avoiding the pine nuts and by replacing the olive oil with vegetable broth, or you can make it low-fat by replacing the olive oil with vegetable broth. But no matter how you make it, it tastes wonderful and is satisfying. There are so many options to this pasta, you can add any number of cooked vegetables to add to the flavor and flexibility of this pasta.

 

 

 

No Beef Dip

Today we made No Beef Dip. It was a huge success and everyone loved it! Instead of beef we used portobello mushrooms which we roasted with a little bit of olive oil, garlic and some secret ingredients. Then we sliced it fine and served it up with caramelized onion on a wonderful toasted seed bun. The dip was a savory and delicious vegetarian dip made with some of our secret ingredients.

A long time ago, when we were carnivorous, we enjoyed a beef dip every now and again. We were thinking that it would be nice to have a similar, but more animal friendly, and much healthier version of the old fashion beef dip. So we came up with No Beef Dip. It is made with succulent and meaty Portobello mushrooms that have been lovingly roasted. The dip is delicious and nutritious and it too is made from mushrooms. Once you try our No Beef Dip, you just might faint from pure pleasure. To make a full meal, you could add some mashed potatoes and salad. If you just want to eat No Beef Dip, then you might want to double up the recipe.