Cooking with Plant-Based Fats: Nuts, Seeds, Coconut, Olives, and Avocados
Taught by Kelly Dupuis
Kelly Dupuis is a culinary educator, recipe developer, event planner, and sometimes-caterer living in the East Village. She digs on cultivating motivational circumstances for people looking to relate more deeply to the food they buy, cook, and eat, and creates community around those circumstances.
Kelly has taught cooking to a multitude of New Yorkers, in grocery stores, at health fairs, summer camps, food festivals, alternative high schools, and a variety of other interesting locales. Kelly embraces the constraints of the “special diet” cooking spectrum, from vegetarian to dairy free to Paleo, and creates recipes, meal plans, and menus that appeal to a wide spectrum of palates. Her recent trip to Southeast Asia got her obsessed with sweet-spicy-salty-sour scenarios.
Follow her recent artisanal sourdough bread exploits/experiments on Instagram, and join her as she wanders around the worlds of food justice, food tech, and food fun on Twitter.
Let the power of plant-based fats fuel your creativity and appetite. In this class, we’ll play around with the versatility of nuts, seeds, coconut, olives, and avocados, and discover how satisfying cooking with these foods can be, in both savory and sweet ways.
First, we’ll whip up a seasonal pesto that ventures beyond basil and pine nut territory. Then, we’ll make a cashew-based queso that will convert you from that cheese-in- a-jar stuff forever. Finally, we’ll whip up a German Chocolate Cake-inspired dessert that’s rich and satisfying and celebrates the season’s berries as well. This class is demonstration style, but don’t worry -- you’ll be sampling all of the dishes along the way.
Every recipe is versatile and a template for further exploration of plant-based fats in the comfort of your home kitchen. There will be time for questions, and the aim of the class is to walk away inspired to explore plant-based fats in your home.
(Class size 12-14, demos + samples)
