Vegetarian Dinners from the Latin Kitchen

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. 

Revel in the bounty of between-season ingredients and find fresh inspiration for plant-based dinners from the Latin pantry and lexicon with Chef Annelies. In this class, you'll make Three Sister Empanadas, thus named for their filling of bean, corn, and squash—to be drizzled with zesty pipian green sauce. You'll delight in the ease of making a chickpea-based "tofu" to be topped with a macha-infused pico de gallo. Then, a convenient sheet pan dinner of Jimmy Nardello peppers, cauliflower, and crispy spiced tempeh to tuck into homemade tortillas. Or, roll up the tortillas after filling them with a queso fundido topped with everyone's favorite Mexican street food snack, "elote."    

MENU

Mexican Corn Queso Fundido

Homemade Tortillas

Roasted Cauliflower and Jimmy Nardello Pepper Sheetpan with Tempeh

Pipian Green Sauce

Three Sister Empanadas with Beans, Corn, and Squash

Chickpea Tofu with Macha Pico de Gallo

This menu contains the following common allergens: Egg, 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.