Wow it’s been a while since I have updated!
I would like to share all of the wonderful Eikaiwa Afternoon Tea classes from this Summer.
These are the pancakes that we made in Peko’s Special Vegan Pancake Class. We made homemade blueberry jam using agave instead of sugar. We also added some carob chips to some of the pancakes for an extra kick.
The warm squash salad (above) and the fresh chamomile tea (below) are both from my Herb Cafe Class. We used a variety of herbs to make both sweet and savory dishes like scones cookies and even corn soup!
We had an awesome time at the Organic Rooftop farm in Long Island city. There was a great market selling vegetables fresh from the farm. We also got to enjoy the lovely weather and beautiful scenery while eating farm fresh vegetables.
These beet boat appetizers (below) were a real hit! They went great with the cool cucumber soup, summer vegetable casserole, and roasted radish salad from my Vegan Summer Vegetable Cooking Class.
This was one of my favorite classes, The Vegan Farm Table (below). We used fresh vegetables from the Union Square farmer’s market to make a summer vegetable cous cous, mushroom stuffed eggplant and a warm peach salad.
Moving onto Autumn… this is the pumpkin pie we made in today’s Autumn Sweets Class. We used a REAL pumpkin! We also made sweet potato truffles and cranberry and chestnut cookies. I am looking forward to another wonderful season of classes. Thank you everyone!