In this interactive cooking class with Chef Mike, you'll learn to make a spread of Indian dishes that are completely vegan. To begin, you'll make laccha, a rustic flatbread with onions, tomatoes, and cucumbers. Then you'll learn how to make butter-chicken inspired curry with mushroom and tofu. Up next is a warm rice dish coconut milk and spices, followed by a rich red lentil dal dish. For dessert, top off this vegan feast with almond burfi, similar to "fudge" with maple syrup and cardamom.
This menu is fully vegan, gluten-free and free of refined sugar
With red onions, tomatoes, cucumbers, lemon and cumin
Creamy Mushroom and Tofu Curry
With tomatoes, cashews, coconut milk and spices
Vegetable Basmati Pulao
With onions, carrots, peas, coconut milk and spices
Red lentil dal with tomatoes, vegetable stock, coconut milk and spices
Classic fudge with almond flour, butter, maple syrup, coconut oil and cardamom
Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.