This month, we’re going to build on the ways to prepare dressings from the salad section, and the methods for combining flavors from making soups, and focus on sauces and dips. Sauces and dips are one of my favorite food categories because they’re so versatile! I could make a dip, then turn it into a salad dressing for the next meal.
Class Notes
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Full Class Notes PDF |
Cheat Sheet |
Video Tutorial: Using Fresh Herbs
Showing you tips and techniques for buying, storing, and using fresh herbs in your meals. |
Recipes and; Class Videos
Class 1: Fresh Basil Pesto
Pesto is so incredibly easy to make, but once you learn you can impress your friends because everyone loves it and most people don’t realize how easy it is. I’ll get into lots of nutrition info in this lesson since the recipe is quite easy. |
Class 2: Homemade Tomato Sauce
We’re going to make a tomato sauce that doesn’t have to simmer all day to have an amazingly rich flavor. This is one of my favorite things to make, so I get pretty excited about tomato sauce. |
Class 3: Fresh Parsley Hummus
Hummus is a widely-loved vegan staple, and you’d be surprised how easy it is to make! Once you get the fundamentals of what makes a good bean dip, you can take your knowledge and make any kind of bean dip you want. |
Class 4: Mushroom Gravy
Eating healthy vegan food doesn’t mean we can’t have gravy! I’ll show you how to make a dark, rich gravy out of mushrooms to drizzle over your mashed potatoes. |
Assignment
This month, I want to focus on how you served your sauce. There’s tons of room for creativity here – I’ve given serving suggestions with each recipe, so give one a try and see how it goes! Sauces and dips, as I said, are incredibly versatile so let your imagination run wild…
Then snap a shot and submit it to the facebook group! You can also submit any of the sauces you made this month – I’d love to see what you’re up to!