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  • Vegetarian Boot Camp

 CLASSES

Vegetarian Boot Camp

Broaden your palette of cooking techniques in this one-day immersion into vegetarian cooking. Join us for this hands-on cooking class as we explore global flavors and ingredients, and vegetarian proteins to create plate after plate of meatless deliciousness. From appetizers to sides to main dishes, you’ll have fun exploring the endless possibilities of plant-based cooking!

Menu:

  • 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

$295*

Saturday 8-9-25
10AM - 4PM

 

 

 

Menu:

  • Brussels Sprout Bisque with Sweet Potato Biscuits 
  • Quinoa Grain Bowl with Chili-Spice Roasted Kohlrabi, Black Beans and “Chorizo” Tofu
  • Mushroom Crostata with Caramelized Onions, Fennel and Thyme 
  • Potato Samosas with Cilantro-Coconut Chutney
  • Sweet and Spicy Sesame Cauliflower with Ginger and Scallion Fried Brown Rice 
  • Beet-Ricotta Gnocchi with Goat Cheese-Rosemary Cream Sauce

Skills Covered in Class Include:

  • Selecting and working with seasonal produce 
  • Working with legumes and grains
  • Preparing pureed soups
  • Balancing flavors
  • Making quick breads
  • Roasting root vegetables
  • Working with vegetarian proteins
  • Working with fresh herbs and spices
  • Roll out pie dough
  • Caramelizing vegetables
  • Selecting potatoes
  • Deep frying
  • Making herb chutneys 
  • Preparing batters and Asian sauces
  • Rolling out and shaping gnocchi
  • Preparing cream sauces

$295*

Saturday 10-18-25
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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