This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
It doesn’t take much to plan a fiesta. Stay home and invite friends to come together virtually to cook a vegetarian Mexican feast. We will be making enfrijoladas or what Annelies likes to call “what to do with all those extra cooked beans," accompanied by green rice that will draw from your spice cabinet or what’s in your veggie crisper. We'll use that bag of corn in your freezer to make street-style elote. There might even be a bonus cocktail included, to give our Saturday night a little pizzazz!
Enfrijoladas (aka What to do with Extra Beans)
Street Style Elote
This menu contains the following common allergens: eggs, soy, and dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail us at email@example.com before purchasing a ticket.
Equipment and shopping list for the class: Click here to check before signing up for the class. We encourage you to cook along with as many dishes as you can!
Annelies Zijderveld is an Oakland culinary instructor who doesn't believe in boring salads. She's passionate about fresh flavors in Latin American cooking with a Bay Area twist and inspiring others to eat their veggies (or eat more meatless) deliciously. The Los Angeles Times selected her book, Steeped: Recipes Infused with Tea, as one of their favorite cookbooks of 2015.
Photo credit: Annelies Zijderveld