Vegetarian Weeknight Meals: Chiles!

Join our chef Annelies to deepen your knowledge of chiles and how to incorporate them into your cooking! In this vegetarian class, you'll work with both dried and fresh chiles to bold, rich, and smoky flavors. Together, you’ll create dishes that can easily be replicated on nights where you especially need fresh inspiration. Annelies will walk you though making a grilled panela cheese salad with a zippy chile piquin vinaigrette, crispy carrot, potato and poblano taquitos, and spicy sweet beet tacos with smoky salsa. Then, to cool things off, a chilled tofu with sizzling salsa verde and a refreshing  freshly made mango agua fresca with homemade Tajin. 

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Taquitos with Carrot, Potato and Poblano Peppers

Grilled Panela Salad with Chile Piquin Vinaigrette and Crunchy Tofu

Spicy and Sweet Beet Tacos

Smoky Chile Tomato Salsa

Chilled Tofu with Sizzling Salsa Verde

Mango Agua Fresca with a Homemade Tajin Rim

Allergens: Dairy, Egg, Soy, Tree Nuts, Wheat. Concerns? Email info@18reasons.org.

Learn more about Annelies here.

Review our registration and cancellation policies here.