This cooking class puts a new spin on vegetarian with a blend of cooking techniques and ingredients spanning Spanish, Asian, Southern and Latin cuisine. Chef Lenny will start by teaching you how to perfectly cook black-eyed pea cauliflower cakes with tomatillo chutney. Next is Japanese shabu-shabu and corn empanadas with roasted peppers, potatoes and a rich blend of ricotta and Gruyère. Dessert is Spanish torrijas with citrus syrup and orange zest.
Black Eyed Pea Cauliflower Cakes
With tomatillo chutney
With mushrooms, bok choy, vegetable broth and beet dumplings
With potatoes, roasted peppers, ricotta and Gruyère
With citrus syrup and orange zest