Learn to make Vegan Fusion Cuisine in a private online class!

5.0 (4 Reviews)

Approximately 1.5 hours

English

Your host Heidi

A certified personal chef, Heidi was inspired to cook while working at the New England Culinary Institute in Vermont. She moved to NYC and started a small catering business specializing in high-end cocktail and dinner parties. Heidi personalizes her menu for the person who will be eating. She says, "An artist rarely paints the same thing twice." Living in Eastern and Western Europe for several years and other travels doing volunteer work as one of Jehovah's Witnesses, Heidi searched for new flavor combinations by exploring how the same staple ingredients were used in each country yet with various methods of preparation. She lives by Thomas Keller's quote “Cooks cook to nurture people.” For Heidi, cooking is a way to bond with people and it is gratifying for her to be able to teach long-term skills to people of all ages and backgrounds. Heidi is eager to share the cooking tips she’s learned from others to create quick and tasty meals without relying on a recipe and using readily available ingredients. During this vegan Middle Eastern fusion cooking class, Heidi will teach you basic knife skills, how to build flavor without relying on a recipe and how to elevate vegetables!

Highlights

Learn to make vegan fusion dishes and have a meal plan for a week
Private, one-on-one online instruction with a NY resident
Scheduled mutually at your convenience (host's timezone is GMT-4)
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Learn basic knife skills, how to build flavor without relying on a recipe and how to elevate vegetables
Please note Heidi is available on Friday, Saturday, Sunday from 5-8pm ET

What will you cook together

Coconut Apple Lentils
Za'atar Roasted Vegetables

Ingredients

See Full Ingredient List

2 tbsp coconut oil
1/4 tsp cayenne pepper
A combination of spices such as ground turmeric, cumin, coriander and curry powder
1 tsp garam masala
1 medium onion, chopped
6 garlic cloves, finely chopped
1 3-inch piece ginger, peeled, finely chopped or grated
1 large apple, grated on the large holes
1.5 cups red lentils
1 13.5-oz can coconut milk
2 tbsp fresh cilantro to garnish
1/2 cup unsweetened coconut flakes
1/2 cup toasted pumpkin seeds “pepitas”
1/2 head of cauliflower cut in steaks
1 tsp za'atar spice
1 medium eggplant
Kosher salt and freshly ground pepper, to taste

Gallery

Other Classes From This Host

Online Class Reviews

5.0 (4 Reviews)

Jimmy 1 July 2021

"Heidi was a wonderful instructor. She was thoughtful about set up so we were able to see everything she did even in the virtual format, was flexible in adapting the experience to what we were looking for, and ultimately provided all of us with a fun morning and a delicious brunch!"

Marion 15 November 2020

"Heidi was well organized The pace was easy to follow. The food was delicious. The cooking tips beneficial. Cutting an onion has changed for many in the class! It was a fun learning experience."

Sarah 30 October 2020

"Heidi was a great teacher, very professional, but also fun. I consider myself a good home cook, but I learned a lot from Heidi. She was easy to understand and answered questions really clearly. The dish turned out incredibly delicious, and even my meat loving husband loved it! Would definitely take another class from Heidi in the future. Our group had a wonderful time!"

Joline 28 October 2020

"Not only was it educational, learning a lot of little tricks along the way, it was fun and relaxed. It genuinely felt like I was cooking in the same room with my friends, which given the current state of the world, was an added bonus."