Plant-Based Proteins with Latin Flair

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Looking to add more protein to your diet? It's a question culinary instructor Annelies frequently hears, most recently in her tofu class earlier this year. In this expanded session, she'll go beyond tofu (though you'll still enjoy it spiced and tucked into tacos with homemade Hibiscus BBQ Sauce) to explore diverse protein sources. You'll create Tempeh Picadillo Tacos wrapped in scratch-made flaxseed tortillas while discussing the marvel that is tempeh—so versatile and delicious! The menu also features flavor-packed Hatch Chile Black Bean Burgers and a Lentil Quinoa Salad that tastes even better as next-day leftovers.

Join us for a fun and delicious exploration of plant-based proteins!

MENU

Tofu Tacos with Hibiscus BBQ Sauce

Tempeh Picadillo Tacos

Hatch Chile Black Bean Burgers

Lentil Quinoa Salad

Flaxseed Tortillas

This menu contains the following common allergens: Soy, Tree Nuts, Peanuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld has been teaching cooking classes at 18 Reasons for over a decade, specifically in plant-based, or exploring her heritage, marrying Latin American flavors that also highlight the vibrant agriculture of California. She is the author of Steeped: Recipes Infused with Tea, a vegetarian cookbook that reconsiders the role of tea as a spice in cooking. She is a food writer published in a number of outlets including epicurious, The Kitchn, Simply Recipes, and Eater SF.

_{Photo by Chad Montano on Unsplash}