Cooking with Pumpkin: Plates Big and Small (Online)

Laura Scheck
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Taught by Laura Scheck

Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.

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There’s much more to pumpkin than pie. In this class, transform your fall decor into good [savory] eats. We have so many pumpkin possibilities, we had a hard time choosing the menu. So we are offering two separate classes for double the recipes.

Join for one or both. Either way, you’ll learn how to break down and cook a whole pumpkin, including seeds. Learn when to peel and when it is not necessary. Distinguish between varieties of pumpkins and squash and choose the right one for the dish you are making. Uncover the history of pumpkins in North American, their nutritional benefits and most importantly, how to cook pumpkin every which way that doesn’t require pumpkin spice. We’ll practice putting pumpkin into a variety of savory dishes in this two part class.

But, don’t worry, we'll also answer your questions about baking with pumpkin too, and share all of our favorite uses for pumpkin, both sweet and savory, if you’d like. I’ll also share my tips for extending its life so that you can enjoy the non-canned variety year-round.

On November 10th, in Plates Big and Small, you will make:

  • Roasted Chipotle Pumpkin and Black Bean Tacos with Runny Eggs & Pepita Salsa Macha

  • Pumpkin Wontons in Sichuan Chili Oil

  • Lasagna with Pumpkin Bechamel and Fried Sage

All of the recipes in this class are vegetarian and can be made vegan and/or gluten free with a few substitutions and little sacrifice of flavor and texture.

All of the recipes in this class are 100% plant based and gluten free.

Cancellation policy