Recipe Testing for Cooking Class

Lately I have been thinking, nobody teaches vegetarian cooking classes around here, somebody should really do that. To borrow Isa Chandra Moskowitz's mantra, "I'm a somebody!" I started mentioning the idea that I was thinking of offering vegetarian cooking classes to teach people to cook delicious balanced vegetarian meals using fresh seasonal whole foods. The response seemed pretty encouraging, so I decided to go ahead.

The first cooking class is going to happen on Saturday October 14 from 5 - 8 p.m. at my place. We're going to make Roasted Butternut Squash Soup, Simple Pear and Walnut Salad, Cashew and Soy Bean Nut Roast drizzled with mushroom gravy, and Apple Crisp for dessert.

Thanks to Carolyn for this recipe! It has been a real hit at our house and so I can now confidently use it for a wonderful dessert at my first cooking class. This apple crisp is super healthy. The coating has lots of rolled oats and wheat germ. The rolled oats and wheat germ help to stabilize the release of brown sugar used in this recipe to sweeten the apples. The recipe is also made healthy by replacing the butter with canola oil and some of the sugar with yummy maple syrup. I love the cranberries in this recipe. Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Feel free to contact me (info@melissawest.com) for information on the cooking classes. There is a special discount for those who register by October 7th!