Vegan Cooking Classes at the Davis Food Co-op

The Davis Food Co-op will be holding a series of vegan cooking classes in the early months of 2020 at their teaching kitchen at 537 G Street, across the street from the Co-op. Owners (choose “DFC” Owner) receive 10% off cooking classes but all budding chefs must pay a small transaction fee. Visit Davis Food Co-op for more information about classes and ownership: https://davisfood.coop/.

Participants are asked to park in the Co-op parking lot or on the street in non-permit spaces when attending. There is also ample bicycle parking at the racks outside the Co-op. Attendees over 21 maybe be offered a complimentary glass of wine or beer during cooking classes. No outside alcohol allowed.

Classes are generally demonstration style, where the instructor demonstrates how to make the dishes and gives participants samples.

For more ideas and support in increasing your vegetable quotient, check out this article by Cool Davis author Michael Kluk.

New Year’s Resolution: 10 Weeks to Vegan Crash Course

Saturday, January 25th 3:30-5:30pm

Learn the basic building blocks for easing into vegan eating. Vegan Outreach will highlight some of the most useful tips from their (free) 10 Weeks to Vegan series and lead a discussion about how gradual changes can become permanent habits. Chef Alex will share recipes for homemade Thai yellow curry with baked tofu, BBQ chick’n skewers, and chocolate chip cookies.

Instructors Alex Bury and Jackie Va, 2-hour demonstration class

Cost: $22.50 – $25

Transaction cost: $3.00-$3.16

Eggplant Parmesan:Vegan Italian-American Cuisine

Friday, February 21st 3:30-5:30pm

Students would learn how to prepare a vegan cream sauce to pair with pasta noodles, braising techniques for vegetables, and battering/frying techniques with ingredients that are easily accessible in most grocery stores. The dishes prepared would include a crispy vegan eggplant Parmesan, vegan mushroom fettuccine Alfredo, and a simple vegan garlic bread to pair with the main dishes.

Instructor Brandon Dinh, 2-hour demonstration

Online and registration information TBA

Baked Ziti with Homemade ‘Ricotta’ and Red Sauce: Vegan Nutrition

Friday, March 6th 4:30-6:30pm

Making sure you get the proper nutrition while on a vegan diet is a vital aspect of eating animal free. Join Registered Dietician Jack Norris and Chef Alex of Vegan Outreach as they discuss this important topic while preparing a menu that showcases how you can meet all of your nutritional needs. Guests will enjoy baked ziti with homemade ‘ricotta’ and red sauce, ginger carrot soup, sauteed greens, quinoa and avocado salad, and creamy banana chocolate ‘ice cream.’

Instructors Alexandra Bury and Jack Norris, 2-hour demonstration

Online and registration information TBA

Vegan Passover Table

Wednesday, March 18th 5:30-7:30pm

What can you put on your seder plate to replace animal products? Learn substitutes for the roasted shank bone and hard-boiled egg, and discover a gefilte fish replacement recipe: “No Guilta Fish” (with samples to taste). Main dish discussion will address using quinoa and nuts for boosted protein and two colorful, easy-to-prepare main dishes will be demonstrated: stuffed tomatoes and quinoa paella (which you can customize with your favorite veggies). Finally, learn some tips on egg replacement for kugels. Printed recipes to take home!

You will be asked to indicate whether you are:

Strictly kosher home/strictly kosher for Passover
Ashkenazi style kashrut for Passover (do not use legumes)
Accept Masorti rulings about vegan Passover (use legumes)
Sephardic style kashrut for Passover (use legumes)

Instructor Anya McCann, 2-hour demonstration

Online and registration information TBA

Vegan Egg Substitutes you can buy at the Co-op – Crepes, Omelets, and Quiche

Friday, April 24st 5:30-7:30pm

There are a multitude of items found at the Co-op to use as egg replacers or egg-like foods: Bob’s Redmill Egg Replacer, VeganEgg, JUSTEgg products will be featured with discussions about easily found simple, inexpensive ingredients that will do the trick in many types of recipes. -When do you use each one? How can you start experimenting? -What goes well in cakes, cookies, and pancakes? -We’ll make crepes, omelets, and a quiche to see how they work!

Anya McCann, 2-hour demonstration class

Online and registration information TBA