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  • Vegetarian Boot Camp


Vegetarian Boot Camp

Broaden your palette of cooking techniques in this one-day immersion into vegetarian cooking. Join us in this hands-on class as we explore flavors and ingredients from many cuisines as well as vegetarian proteins. We’ll teach you how to create plate after plate of meatless deliciousness!

  • Quick Pickled Zucchini, Lentil and Arugula Salad with Feta-Lemon Vinaigrette 
  • Roasted Beet and Caramelized Onion Puff Pastry Tart with Hot Honey Drizzle    
  • Asparagus and Leek Bisque with Herbs de Provence Croutons   
  • Mushroom Bolognese with Parmesan-Polenta Cakes 
  • Curried Chickpea-Sweet Potato Fritters with Raita Sauce 
  • Vietnamese Shaking Tofu with Rice Noodles, Red Cabbage, Lime and Peanut  

Skills Covered in Class Include:

  • Selecting and working with seasonal produce 
  • Pickling techniques 
  • Working with legumes and grains
  • Making vinaigrette
  • Balancing flavors
  • Roasting, sautéing, blanching and griddling vegetables
  • Caramelizing
  • Working with puff pastry
  • Making pureed soups
  • Working with fresh herbs and spices
  • Pressing and sautéing tofu
  • Getting familiar with Southeast Asian ingredients

    In this hands-on class, students will be paired in groups of three to four and work together as a team to prepare the recipes.

Location: Lincoln Square


Saturday 8-24-24
10AM - 4PM

*A non-refundable 15% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

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