Turn your favorite Mexican dishes vegan in this hands-on cooking class guided by Chef Tina. She will impart years of wisdom as she teaches you tips and techniques for delicious plant-based bites.
Start things off with a vegan queso made from soaked cashews, tomatoes and savory poblano peppers for you to dip hand-fried chips into. Next up, an origami tostada made from seasoned tempeh and avocado on a crunchy tortilla. A side of Spanish "rice" made from cauliflower with pico de gallo and warming spices. After crafting savory flavors all day, it's time for something sweet in the form of a vegan frozen flan made with coconut milk.
Vegan Queso Dip With Fresh Made Chips
With cashews, tomatoes and poblano peppers
With tempeh, avocado and fresh flour tortillas
Cauliflower Spanish Rice
With pico de gallo and chili powder
Frozen Flan Cheesecake
With coconut cream, coconut sugar and vanilla paste