This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Eating meatless Mexican food at home is within reach and delicious! We will make fideo—a beloved toasted noodle in tomato broth; it is just the thing to warm up February evenings. In this class, you will learn tips for making a weeknight ready version of the Mexican caldo with a simple hack. We will also make chimichangas stuffed with chile-laced cauliflower and sikil pak, a pumpkin seed dip with a kick that's a tasty alternative to hummus or guacamole.
Fideo - Toasted Noodles, Spiced Tomato Broth
Chimichangas with Cauliflower, Chiles, and Spices
Sikil Pak - Pepitas with Cilantro and Chile
Equipment and Ingredient List for this class can be found here.
This menu contains the following common allergens: Dairy, Wheat. There are GF, DF, and Vegan variations available. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.
Photo by Annelies Zijderveld