We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Hearts of Palm “Crab” Cakes with Dill Aioli, with Parsley and Chickpea Salad
Black Pepper Cashew Ricotta “Cheese,” Heirloom Tomatoes and Basil Oil and Portobello “Bacon”

Wine suggestion: Certified Vegan Sauvignon Blanc. The freshness of a bright and mouthwatering Sauvignon Blanc is a perfect pairing to these summery dishes.

Non-alcoholic drink suggestion: Limeade.


Shopping List (for 4 servings):
Produce:
1/4 red onion
3 cloves of garlic
1 jalapeno
2 lemons
1/2 bunch dill
1 bunch parsley
1 head kohlrabi
1 1/2 bunches fresh basil
2 pounds heirloom tomatoes
2 portobello mushrooms (about 6 ounces)

Dry Goods / Pantry:
1 tablespoon raw apple cider vinegar
3 cups safflower oil, or a high heat oil
2 tablespoons nutritional yeast
2 (15-ounce) cans of hearts of palm
1 – 15 ounce can of chickpeas
1 1/2 cups raw cashews
3 cups Japanese panko
2 teaspoons Dijon mustard
2 tablespoons soy sauce, tamari or liquid amino acids
3 1/2 tablespoons maple syrup
2 dashes of liquid smoke, optional
1 teaspoon smoked salt, optional
Hot sauce, optional (what you like and got in your fridge is great)
1/2 rustic baguette
2 tablespoons red wine vinegar
Kosher salt (about 3 tablespoons)
Freshly ground black pepper (about 2-3 tablespoons)

Spices:
2 teaspoons Old Bay seasoning
1 teaspoon smoked sweet paprika

Equipment List:
sharp chef’s knife
can opener
4 medium sized bowls, at least 3 and then a large plate would work fine for the 4th
large well seasoned skillet
serving platter
2x 8-12 in piece of cheese cloth
basket strainer
sheet tray with a metal wire rack
food processor or a blender