In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier presents the playful art of mix and match with the bounty from our local harvest. In the process of cooking and eating our lunch, discover whole foods that are pleasurable, delicious, health-enhancing, and nutritious.
Demonstrating how to make an Asian stir fry tempeh with vegetables in one of my hands on vegetarian cooking classes. First, melt virgin coconut oil, Next add your spices: grated ginger and chopped garlic. Add and stir in a tablespoon of tamari and mirin (sweet rice cooking wine) or maple syrup along with slices of tempeh. Once the pan dries, add some water for a juicy, flavorful dish. Next add colorful vegetables like carrots, green cabbage, and celery. In my cooking classes, I teach that you can change the combination of seasonal vegetables all year long for infinite varieties of tasty Asian vegetable stir fry dishes. I also offer cooking tips for you to invent your own recipe variations. Once you understand which ingredients go in first, second and third, you can design your own stir fries based on your local harvest. Eat well and have fun.
I started looking for some activities for my husband’s birthday that is on March 18th, and I searched for two months for some activities to do on that weekend. We’re both vegan and we always wanted to go to a vegan cooking class, so I thought that would be a nice way to celebrate. We live in Boston and there are several cooking classes close by, but none of them were in that specific weekend. I kept looking online until I came across Leslie’s cooking class and it sounded like a really good option to me. It was a little far but we enjoyed the scenic ride with some music, stories and laughter. When we got there I immediately knew I had made the perfect choice, Leslie’s class was not only an amazing cooking class, but also a whole lifestyle experience that inspired us to continue on this journey towards health and wellness. Her house is just in perfect equilibrium with the environment, she has a garden right outside the house and she wholeheartedly shared invaluable life experiences that were extremely enriching. Thank you Leslie for opening you home to us. – Natalie Lopez, Boston MA
The moment is bliss when you sit down and dip your spoon into a steamy, fragrant bowl of soup. A feast for the senses, soup seems to nourish the soul as well as the body. In this hands-on, organic farm to table, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier will show you how to make a wide variety of soup sensations from light and simple to thick and hearty. Continue reading →