Matt V, Adam, Tristan, Charlie, and Mary were hard at work on our gluten free, vegan, and organic stuffed peppers from one of our recent culinary adventures. Students had a great time learning about local ingredients and conceptualizing a familiar dish in a new way. The fantastic spread is just a small sampling of dishes that students created for our very veggie potluck in which everyone was challenged to make a healthy vegetable filled dish — and did the students come through in a spectacular way! Students also tackled a gluten free, vegan, and fully vegetarian chili and produced two fantastic corn breads to accompany it, one of which (as always) was also gluten free and vegan.
During another class, Mary did a great job multi-tasking in preparing gluten free and vegan organic “croutons” for our dishes while also overseeing the house made vinaigrette dressings that accompanied the salads. Aaron hones his knife skills while Charlie creates a fabulous vegan citrus based dressing. Matt Viens shows off the finished gluten free and vegan salad that the class created and Mary proudly carries out the second dish that the class created. We are so proud of all the students that were in the class this term; they kept such an open mind and worked incredibly hard to learn and perfect new dishes and techniques. We know that not everyone was thrilled when they learned that half of the menu each week would be specific to vegan and gluten-free dishes but everyone came to see and understand that eating and cooking in a healthy and different way could not only taste great but also be a lot of fun!