Veggie Fest 2012 Food Demos

 Karyn Calabrese

Karyn Calabrese is a successful entrepreneur and highly sought after holistic health counselor who runs a thriving vegan wellness company in Chicago.

Karyn has created a thriving business out of teaching people to take care of their bodies using natural foods and detoxification. Karyn attracts endless media attention having been featured on the Oprah Winfrey Show twice, the Today Show, Bill Campbell Chicagoing for 10 years, in addition to countless other television programs, newspapers and magazines. Karyn was awarded the First Annual Raw and Living Foods Golden Branch Award in 2002 for introducing the idea of raw and living foods to the greatest number of people in the mainstream public. She is the author of the wildly popular book “Soak Your Nuts” which outlines her four-week detox and includes many recipes that promote healthy digestion and healing within the body. 

Karyn owns the longest-standing raw restaurant in the country in addition to her two other vegan restaurants Karyn’s Cooked, and Karyn’s On Green.  Karyn also runs a holistic healing center and spa, and raw marketplace and juicebar in Lincoln Park. Karyn has been a vegan for 43 years.  She is both a mother and a grandmother.  Karyn lives in Chicago with her husband, Jerry, and dog, Mitch.    

Karyn's Green Meal Shake:

-14 ounces liquid (Rejuvelac/Apple Juice blend)

-2 tbsp soy lecithin granules

-2 tbsp Karyn's Green Meal powder

-2 tbsp Karyn's Flax Oil

-Frozen banana (hint: peel then freeze)

Directions:  Place all ingredients in blender or Vitamix and blend until smooth.  Enjoy any time of day.

Karyn's Raw Fruit Cake:

Cake dough:

-Blend 4 cups almonds in a food processor until powderlike.  Add 3 cups dates, 1 cup raisins, 1 tablespoon flax oil, -and salt to taste.  Blend to form dough.  

-In a separate blender, finely chop 2 cups almonds to make crumble. Spread on a plate.  Take half of the dough and make a flattened circular layer for the bottom of the cake.  

Frosting: 

Take 3 cups soaked macadamias, 1/2 cup lemon juice, 1 tablespoon vanilla extract, 1 1/2 cups honey, 1 tablespoon flax oil, 1 cup soaked almonds and blend.  Salt to taste.

Serving:

Cover cake with frosting and add a second layer of dough cake.  Frost then add sliced almonds.  Decorate with fruit of your choice and coconut flakes if desired.  This cake will last several weeks and is a delicious and quick solution for any of your entertaining needs. 

Nature's Path 

We're proud to have Nature's Path as a Veggie Fest sponsor and pleased to present their demo. With Nature's Path, it’s more than just digging into a bowl of cereal. It’s eating food that is real and healthy and organic and delicious.

  
Filled superfoods, Nature's Path makes sure its recipes taste delicious—and pack a very healthy punch too. All Nature’s Path and EnviroKidz products are vegetarian and most of our products are also vegan with some exceptions.

http://www.naturespath.com/

Raw Food Made Easy -- Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes, information, and products.

For more information about Jennifer Cornbleet, visit www.learnrawfood.com.

Tropical Fruit Pie or Tart

Yield: one 9-inch pie or tart, 8 servings

This light, fruity tart is the perfect ending to an Asian or Latin American meal.

3 cups Walnut Crust (see recipe)

2 cups Mango Pudding or Pineapple Pudding (see recipe)

2 cups fresh raspberries

1 cup fresh blackberries

1 cup fresh blueberries

Scoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Put the crust in the freezer for 15 minutes.

            Remove the crust from the freezer and spread the pudding over the bottom. Put the raspberries, blackberries, and blueberries in a medium bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature. Covered with plastic wrap and stored in the refrigerator, Tropical Fruit Pie or Tart will keep for 3 days.

Per serving: calories: 461, protein: 8 g, fat: 24 g, carbohydrate: 59 g, fiber: 11 g, sodium: 73 mg

Mango Pudding

Yield: 2 cups, 6 servings

Don’t let the simple ingredient list fool you—this fat-free pudding is rich and creamy.

3 cups fresh or thawed frozen mango chunks

1 cup chopped dried mangoes (cut into pieces with kitchen shears), soaked in water for 10 minutes and drained

Put the fresh and dried mangoes in a blender and process on high speed until smooth. Transfer to a serving bowl and top with the kiwifruit just before serving if desired. Stored in a sealed container in the refrigerator, Mango Pudding will keep for 3 days. Serve chilled or at room temperature.

Per serving: calories: 220, protein: 3 g, fat: 0 g, carbohydrate: 55 g, fiber: 5 g, sodium 1 mg

Pineapple Pudding: Replace the fresh and dried mangoes with 1 1/2 cups of fresh or thawed frozen pineapple and 1/2 cup of dried pineapple.

Walnut Crust

Yield: 3 cups, for one 9-inch pie or tart crust

Walnuts add vitamin E and omega-3 fatty acids to a healthful diet. This recipe combines them with dried coconut for an elegant, buttery crust.

2 cups walnuts or pecans, unsoaked

1 cup unsweetened shredded dried coconut

1/4 teaspoon salt

1/2 cup pitted medjool dates, unsoaked

Put the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t overprocess. Stored in a sealed container, Walnut Crust will keep for 1 month in the refrigerator or 3 months in the freezer.

Per serving: calories: 262, protein: 5 g, fat: 23 g, carbohydrate: 14 g, fiber: 4 g, sodium: 71 mg

Apple-Banana Green Smoothie

Yield: 3 cups, 2 servings

Since apples and bananas are readily available, this smoothie is easy and affordable year round.

1 cup water

2 apples, unpeeled and chopped

1 banana

2 cups chopped spinach or Swiss chard, packed

1 cup chopped kale or collard greens, packed

Put all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Apple-Banana Green Smoothie will keep for 24 hours.

Per serving: calories: 138, protein: 4 g, fat: 1 g, carbohydrate: 28 g, fiber: 6 g, sodium: 61 mg

Chocolate Green Smoothie

Yield: 3 cups, 2 servings

In this kid-friendly (and kid-at-heart-friendly) smoothie, chocolate conceals the color and taste of spinach.

1 1/4 cups water

2 bananas

4 pitted medjool dates, soaked in water for 10 minutes and drained

3 1/2 tablespoons unsweetened cocoa powder

3 cups chopped spinach or Swiss chard, packed

Put all the ingredients in a blender and process on high speed until smooth. Serve immediately.

Per serving: calories: 188, protein: 6 g, fat: 2 g, carbohydrate: 37 g, fiber: 9 g, sodium: 70 mg 

Happy, Healthy, Vegan -- Caroline Marie Dupont

Do you really want to be a healthy and happy vegetarian? Do you also believe that life should be simple and fun? Holistic nutritionist Caroline Dupont will take you through a typical day of eating healthy, delicious, simple, meals that create the foundation for vibrant health. Find out how to make sense of the various approaches to vegetarianism, what common mistakes to avoid, and how to stay clear of deficiencies. The recipes will be gluten free, alkaline, primarily raw, with an emphasis on local foods. We'll make the Go-To Grain and Vegetable bowl from her book The New Enlightened Eating.

Caroline Marie Dupnot, MSc, is a senior instructor at the Canadian School o Natural Nutrition, and because she believes nutrition is best learned in kitchens and gardens, she has taught hundreds of food-preparation classes to thousands of students. Caroline also leads meditation classes and offers private consulations, variousm courses, and Deep Healing Retreats.  Visit:

http://carolinedupont.com/

Go-To Grain and Vegetable Bowl Makes 2 servings

What a blessing this dish is when time is short and you want to have a meal that’s satisfying, tantalizing, and kind to the digestive system. Don’t let the simplicity of this recipe trick you into thinking the results are plain and uninteresting. The variety of toppings make it truly exceptional.

1 cup quinoa, soaked in water for 4 to 8 hours

1 1/2 cups water

1 leek, halved lengthwise and sliced

2 carrots, scrubbed, halved lengthwise, and sliced

2 cups chopped cauliflower

2 heads baby bok choy, sliced

1 cup mung bean, lentil, or other sprouts

1/4 cup chopped raw almonds or brazil nuts

1/4 cup chopped fresh cilantro, chives, or parsley

Fermented vegetables (such as kimchi or sauerkraut)

Salt or seasoned salt

Cold-pressed sesame oil

1. Drain and rinse the quinoa. Transfer to a medium saucepan. Add the water and bring to a boil over high heat. Decrease the heat to medium-low, cover, and cook undisturbed for 35 to 40 minutes, until the water is absorbed and the rice is tender. Let stand, covered, for 5 minutes.

2. Meanwhile, put 1 inch of water in a medium saucepan. Add the leek, carrots, cauliflower, and bok choy, layering them in that order, and bring to a boil over high heat. Decrease the heat to medium-low, cover, and simmer until all the vegetables are tender, about 15 minutes. Drain well. (For an alternative cooking method, see the notes.)

3. Put the sprouts, almonds, and cilantro in separate small bowls on the table. Pass fermented vegetables, salt, and sesame oil at the table.

4. To serve, divide the quinoa between two large soup bowls and top with the cooked vegetables. Serve immediately, letting each person season their own bowl as desired.

Apple-Cinnamon Smoothie

Makes 1 large or 2 small servings

If you live in a northern climate, local fruit can be hard to find when summer has come and gone. Here’s an apple-based smoothie made with warming cinnamon that is superb through the fall and winter. Barley grass powder or wheatgrass powder is an optional ingredient, but highly recommended for its concentrated nutrients. Look for both in the supplements aisle at natural food stores.

2 apples with peel, coarsely chopped

2 cups baby spinach, lightly packed

1 cup water, plus more as needed

1/2 cup unsweetened apple juice

1 large stalk celery, coarsely chopped

4 pitted soft dates

1 tablespoon ground chia seeds or flaxseeds

1 teaspoon barley grass powder or wheatgrass powder (optional)

3/4 teaspoon ground cinnamon

Combine all the ingredients in a blender and process until smooth. Add more water if necessary to thin to the desired consistency. Serve immediately.

Sweet Kale Salad

Makes 4 servings

Unlike many salads, this one improves as it sits; because the vegetables are dense, they benefit from having time to marinate and soften in the dressing. Kale is such a nourishing green, and this is an extremely pleasing way to enjoy it.

1/2 cup freshly squeezed orange juice (about 1 orange)

1/4 cup extra-virgin olive oil

2 tablespoons cider vinegar

1 tablespoon maple syrup

1/2 teaspoon salt

5 cups stemmed and thinly sliced kale, lightly packed

1 small carrot, scrubbed and grated

1/2 cup thinly sliced fennel

1/2 cup finely chopped red cabbage

1/4 cup thinly sliced red onion

1 cup raspberries

1/4 cup chopped raw almonds

3 tablespoons dried cranberries or raisins

1. Put the juice, oil, vinegar, maple syrup, and salt in a large serving bowl and whisk until well blended.

2. Add the kale, carrot, fennel, cabbage, and onion and toss gently until well combined. Let sit at room temperature for 30 to 60 minutes.

3. Just before serving, add the raspberries, almonds and cranberries and toss gently to combine.

4. Stored in a sealed container in the refrigerator, Sweet Kale Salad will keep for 3 days. 

Eat Vegan On $4 A Day -- Ellen Jaffe Jones     

At 59, Ellen Jaffe Jones is the author of “Eat Vegan on $4 a Day.” She’s also "The Veg Coach," and "The Broccoli Rep," because as she says, "Who else IS the broccoli rep?" She is a certified personal trainer (AFAA), certified running coach (RRCA), routinely places in 5K races for her age group, won 5 local Senior Games Gold Medals and her 100-meter sprint times rival NCAA girls’ track team times. She was the 5^th oldest female to finish the 2010 Palm Beaches Marathon, which was her 1^st marathon.

Ellen was a popular TV investigative reporter/anchor for 18 years in St. Louis and Miami. She won 2 Emmys, 4 more nominations, and The National Press Club 1^st Place Award for Consumer Reporting. During 6 stay-at-home years, she was a La Leche League leader and Associate Coordinator of Leader Accreditation for Missouri. She became known as "Earth Mother in a Suit" when she left TV to became a successful Wall Street financial consultant for 5 years. Pre-book, she was a media consultant and trained cooking instructor for Physicians Committee for Responsible Medicine often doing 2 classes every weekday.

She wrote her best-selling book after seeing too many news stories saying eating healthfully on a budget was impossible. Her book went to a second printing faster than any other book in her publisher’s long history. http://www.vegcoach.com

Load 'Em Up Burritos

Serves: 8-10

Dinners are happiest when kids feel like they have control over what they eat. This recipe works well as a smorgasbord of sorts at thetable. Use small bowls with small serving spoons and let them load 'em up all by themselves. Close your eyes when food spills. They can clean it up later. The ingredients are not set in stone. If your kids have special healthy requests, no problem. Briefly encourage them to “just taste” the different ingredients. I like to make my own "refried" beans because the canned varieties are often too salty.

1 1/2 cups cooked kidney beans  or 1 can (15 ounces) cooked kidney beans 

1 can (6 ounces) unsalted tomato paste

12 whole-grain flour tortillas

10 corn tortillas

12 ounces mushrooms

1 tablespoon water

1 whole yellow sweet onion

2 cups shredded romaine lettuce

4 large carrots, shredded 

1 can (6 ounces) small pitted, sliced olives

1-2  tomatoes, chopped

Optional:

3 radishes, sliced or shredded 

1/2 cup raw sunflower seeds

4 ounces alfalpha sprouts

1 avocado, diced

Create the “serve yourself burrito bar.” Put the plate or bowls in easy reach of your preparation area, and as you finish slicing or preparing each condiment, put it on the plate or in a bowl. Put the mushrooms and onions in a small skillet, keeping them separated. Steam them using only a tablespoon or two of water. Allow the water to evaporate, then replace it 2-3 more times until the vegetables are translucent. Put the lettuce, carrots, olives, tomatoes, radishes, sunflower seeds, sprouts, separated on the large plate or in the individual small bowls. Remove the seed from the avocado and slice it in small pieces and put them on the plate or in a bowl. Let the kids spoon outwhatever they like from each bowl onto whichever "flavor" of tortilla shell they select. 

 Strawberry and Citrus Salad

Serves: 4

Bibb and Boston lettuces are some of the tastiest and most tender leaves you can use in a salad. But Romaine will work just as well.

1 bag (10 ounces) spinach

1 head Bibb lettuce or 1/2 head of Boston lettuce

2 cup fresh strawberries

2 tangerines, Clementines or 1 can mandarin oranges

1 medium sweet onion, thinly sliced

1/4 cup walnut pieces, for garnish

Wash the spinach and lettuce and pat dry. Tear the spinach and lettuce into bite-sized pieces and place in a large salad bowl.  Save 6-8 whole strawberries for the garnish and cut the remaining berries in half, removing the stems and add to the bowl. Drain the oranges and add them and the sliced onion to the bowl. Toss the salad and refrigerate covered until serving time. When ready to serve, add your favorite salad dressing. A low-fat or no-fat non-dairy poppy seed dressing works well. Or just some rice vinegar will not overpower the sweet flavors from the fruits. Garnish the salad with the whole strawberries and walnuts. 

Kitchen Gardening with Sproutman - Steve Meyerowitz, aka Sproutman™ 

Steve Meyerowitz was christened  "Sproutman" in the 1970s in a feature article in Vegetarian Times because his New York City apartment was always filled with gardens of mini-vegetables. They were part of his lifetime fight against chronic allergies and asthma. After 20 years of disappointment with orthodox medicine, he became symptom-free through his use of diet, juices, and fasting. In 1980, he founded "The Sprout House", a "no-cooking" school in New York City teaching the benefits of a living foods diet.

Steve is a health crusader and author of 10 books including "Power Juices," "Super Drinks," "Wheatgrass-Nature's Finest Medicine," "Juice Fasting and Detoxification," and "Food Combining and Digestion." His most recent book is "The Organic Food Guide: How to Shop Smarter and Eat Healthier." He has been featured on PBS, the Home Shopping Network, TV Food Network, and in Better Nutrition, Prevention, Organic Gardening and Flower & Garden Magazines. His sprouting inventions, such as the "Hemp Sprout Bag" are sold nationwide. You can visit him at www.Sproutman.com

  

OMango - Anne Fitzgibbons 

As General Manager of OMango, Anne Fitzgibbons is following her true passion for food and business. An accomplished chef, Anne spent two years at the one-Michelin-starred, farm-to-table Vie Restaurant in Western Springs, IL prior to joining the OMango team.  Before that, Anne gained valuable experience cooking in some very highly regarded restaurants. In Washington, D.C., she worked in the kitchen of The Oval Room, and in Chicago she worked at the three-Michelin-starred, highly experimental Alinea Restaurant in Lincoln Park.  

In addition to this culinary experience, Ms. Fitzgibbons also studied under OMango’s Executive Chef, Rajneesh Gandhi, in India for a month-long course on Indian food. 
It is her passion, dedication, experience and management prowess that brings OMango its exclusive character of fresh, enticing, uniquely healthy Indian food prepared and presented in a quick-casual, contemporary dining format.

Anne holds a Certificate in the Culinary Arts from L'Academie de Cuisine in Gaithersburg, MD, and a bachelor’s degree in French and International Relations from the University of Richmond.

Flavors of India

Indian food is a creative combination of spicy, savory, sweet & flavorful ingredients.  As the practice of vegetarianism spreads, many of us strive to master techniques in creating vegetarian dishes. In this demo you'll learn a few vegetarian Indian recipes which you will hopefully enjoy recreating at home.

There are various  cuisines in India which make use of a rich variety of spices and styles to satisfy the palate. We'll be presenting dishes from North India by using lots of spices which not only carry flavors but also have nutritional and medicinal value.

We'll make a Spicy Chole dish with garbanzo beans as well as a Green Bean & Potato dish - both of which are very commonly found in Indian restaurants. We'll offer step-by-step instructions so anyone can make it at home and enjoy the authentic North Indian cuisine.

Eating Healthy with a Raw Food Diet  -- Mona Grayson Wimmer 

Mona is a raw food chef and happiness coach who thrived on a raw food diet for two and a half years. People were so inspired by her transformation from a "junk food vegan" to a glowing, healthy raw foodie, that they begged her to tell them what she knew. Now you can find out too!

You'll love her energetic and informative demo as she teaches you to make raw versions of Basil Pate Stuffed Tomatoes, Chili with Mushrooms, and Tropical Chia Pudding.

Mouth watering already? Go to her website and she'll send you her famous "I Can't Believe I'm Craving Kale Salad" recipe for free: www.SomeLikeItRaw.com.
 

Soup, Salad, and Summer Beverage -- Ray Glend

Ray Glend, has over 30 years of history  with natural health and plant based diets.  He is a vegan culinary expert and a vegan food chef. He is a veteran of marathons as an Olympic-style speed walker, often out-pacing many runners because of his strategic focus and perfected techniques.

Ray is also an expert in Chinese food grade herbs and their contribution to vitality. He leads holistic workshops and seminars educating individuals, families, and executives on health, fitness, nutrition and stress reduction. He offers lifestyle coaching for many who want to significantly transform their health, fitness, or energy level. His wife and soul mate is Susan Glend.

Rah Rah Raw 

A perennial, the Rah Rah Raw Team consists of a group of friends from Science of Spirituality who support each other in eating raw food.  Most of us are not completely raw, but we find benefit in eating raw food as often as we can. We are occupational therapists, massage therapists, a psychotherapist, and a Montessori  teacher, joined this year by an attorney who controls his diabetes by eating primarily raw foods.

South of the Border

Everyone here at the Science of Spirituality Meditation Center looks forward to the meals served by our own “South of the Border” chefs. They have delighted us at all of the Veggie Fests with their traditional dishes that have been adapted for the vegetarian lifestyle. Come and sample their taste treats designed "South of the Border!"

 VEGGIE LAMB IN PEANUT SAUCE

1 pinch  of marjoram

1 pinch of thyme

5 peppercorns

5 cloves

5 guajillo peppers roasted and rehydrated

1 ½ to 2 cups of unsalted, roasted peanuts

Sufficient water

½ large white onion diced

2 minced garlic cloves

2 tbsp of cooking oil

1 lb prepared texturized soy, lamb style

Vegeta seasoning

DIRECTIONS

Heat the oil. Sautée the soy with the onion and garlic. Blend the spices and peppers with some water and strain over the soy. By separate blend the peanuts until smooth with enough water to make a thick sauce. Pour over the lamb and bring to a quick simmer and season with Vegeta. Turn off the heat.

 BORREGO VEGETARIANO EN SALSA DE CACAHUATE

1 pizca de mejorana

1 pizca de tomillo

5 pimientas

5 clavos

5 chiles guajillos asados y remojados

1 ½ a 2 tazas de cacahuate tostado sin sal

Agua la necesaria

½ cebolla blanca grande picada

2 dientes de ajo picado

1 libra de carne de soya preparada sabor borrego

2 cucharadas de aceite para cocinar

Sazonador Vegeta

PROCEDIMIENTO

Caliente el aceite. Dore  la carne con la cebolla y el ajo. Licúe perfectamente los chiles y las especias con  poca agua  y cuele. Vacíe sobre el guiso. Por separado muela los cacacuates con agua suficiente para preparar una salsa espesa y agregue a la carne. Déle un hervor a fuego bajo, sazone con Vegeta y apague.

Vegetarian Cooking for Vibrant Health -- Sonali Rajput

Sonali Rajput, who has been vegetarian almost all her life is joining us as a presenter for the first time this year with her demo Radiant Health with a Vegetarian Diet.  She has a business degree from the University of California and has worked with varied industries as Marketing Specialist. She has been teaching vegetarian cooking classes  in schools - featuring a plant based diet and green smoothies for kids. She has been working closely with resturants in the Chicago area on vegetarian menus and healthy receipes with the goal of promoting vegetariansm.

Vegetarian Omelet for Breakfast

1 medium firm tofu (mashed with fork in bowl)

½ cup chopped spinach chopped or asparagus

½ cup red bell pepper chopped

½ cup shitake or button mushrooms chopped

1 small onion

1 green chili (optional)

1 tsp salt

1 tsp turmeric

1 tsp black pepper

1 tbs nutritional yeast

1 tbs olive oil or grape seed oil

½   vegan cheese or regular cheese (optional)

½ cup soy milk or coconut milk

Take pan and pour olive oil and fry onion for 2 mins till tender then add mushrooms, bell pepper , spinach and cook for 5 minutes till vegetables are tender add turmeric, salt and black pepper and cook for 1 min. add mashed tofu and mix well with veggies and add soy or coconut milk. Cook for 5 minutes till milk get soaked in veggies and tofu. Switch off stove and sprinkle nutritional yeast and eat with whole wheat toast or whole wheat pita pocket.

Summer vegetarian tomato avocado salad

2 medium organic tomatoes chopped

1 medium red onion chopped

1 avocado chopped

1 cup cilantro

1 lime

1 tbs olive oil

1 tbs balsamic vinegar

1 cup red kidney or pinto beans (optional)

1 tsp  seasame seeds or pumpkin seeds

1 cucumber chopped

2 kiwis chopped (optional)

1 tsp  seasalt

1 tsp black pepper

½ cup chopped cilantro

Add tomatoes, onion, cucumber, beans and avocado pour oil, vinegar, salt, black pepper and seeds and mix well and sprinkle cilantro, squeeze fresh lime juice.  Let stand for 5 – 10 mins before serving or refrigerate for 20 mins. 

Middle Eastern Treats -- Gaye Bochi with Mary Pomerantz

Between them, Gaye Bochi and Mary Pomerantz have been vegetarians for over 80 years.  Both love to cook delicious foods from all over the world.  Gaye in particular loves Middle Eastern food that she learned to enjoy while living in Saudia Arabia for five years.  She brings her great sense of humor and Southern charm to everything she does and you will enjoy hearing her talk about her love of food.  Come and enjoy two traditional dishes that have remained her favorites since she fell in love with the cuisine from the Middle East.  Mary will be assisting Gaye as her sous chef.

Vegetarian Cooking for Dummies -- Doug Kruger 

Tofu- you've seen it, thought about it, but never really knew what to do with it. Let our guest chef, Doug Kruger, demonstrate a couple of quick, easy and delicious ways of preparing this healthy and essential component of a vegetarian diet.