This class covers the concept of plant-based party dishes based on bars or collections of dishes that can be customized to your tastes. For example, Taco Bar, including a couple different taco fillings, such as Cauliflower Mushroom Walnut, Salsa Tofu, a salsa like Mango Salsa, along with anything else you care to provide. Seasoned brown rice, seasoned beans or refried beans, cashew cheese sauce, guacamole, and more can be added depending on time and budget. Since there are multiple components, I will only be able to demonstrate a few dishes. You might decide on only one bar concept to make for the class to make it easier. Choose either the Taco Bar or Sushi Bowl Bar.
Sushi Bowl Bar: Brown rice seasoned with sushi vinegar is topped with anything from Umami Tofu to Marinated Heirloom “tuna” tomatoes, cubes of kabocha squash, simmered shiitake mushrooms and avocado, just to name a few.
Hummus Toast Bar: While there is not enough time in this class to demonstrate this one, consider the Hummus Toast Bar for a brunch with family and friends. Toppings include a variety of flavored hummus, avocado, nuts, seeds, tomatoes, onions, olives, and just about anything you’d put on avocado or hummus toast, fresh fruit and plenty of bread ready to toast.
Baked Potato Bar: This is another good one for a group. Bake enough potatoes for everyone and keep them warm. Use the similar toppings as the Taco Bar, add some cashew crema and maybe some tempeh bacon and everyone makes their own loaded baked potato. A big bowl of salad provides plenty of greens.
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