Bring the plant-forward specialties from one of the world's most healthful cuisines home in this cooking class, courtesy of Chef Emiliano. With his expert guidance, you'll discover authentic techniques for creating a vegan meal that celebrates the delicious traditions of the region.
In this session, you'll create a grilled vegan version of halloumi, a traditional cheese flavored with honey and black pepper, and a tagine loaded with chickpeas, root vegetables and warm spices. Prepare a refreshing carrot and cilantro salad with the zing of dried cranberries for a side and whip up a dreamy cacao mousse sweetened with fresh dates.
Grilled Vegan Halloumi
With honey, olive oil, black pepper and basil reduction
Chickpea and Vegetable Tagine
With couscous, carrots, parsnips, cinnamon, smoked paprika and coriander
Carrot Cilantro Salad
With sesame seeds, green chilis, cranberries, za'atar and sea salt
Cacao Date Mousse
With lime, nutmeg, cayenne pepper, cardamom and olive oil