Our vegetarian cooking workshops are hands-on classes, usually involving the preparation (and consumption) of a complete meal. All recipes and techniques used follow the basic guidelines for a yogic vegetarian diet. Each workshop presents a different theme in theory and practice.
Upcoming cooking workshops

In each hands-on session we will cook and eat a yogic vegetarian meal. Participants will learn basic macrobiotic cooking principles and techniques, including how to cut vegetables, how to use a pressure cooker, and how to plan meals. All proceeds will be used toward renovation of the Center's kitchen with a view to providing better service and teaching on proper diet.

Saturday, March 24th, 12:30-3pm
Aduki bean soup with squash
millet "mashed potatoes"
blanched greens
creamy tofu dressing
Cost: $40 ($35 members)
Limit: 8 students
Registration deadline: March 21st

Saturday, April 14th, 12:30-3pm
miso soup
tempeh sushi rolls
kinpira
apple kanten
Cost: $40 ($35 members)
Limit: 8 students
Registration deadline: April 11th

Saturday, May 5th, 12:30-3pm
chickpea-butternut squash stew with cabbage and arame
quinoa
steamed greens
walnut-ume sauce
pickle
Cost: $40 ($35 members)
Limit: 8 students
Registration deadline: May 2nd

Saturday, June 2nd, 12:30-3pm
black-eyed peas
brown rice
nishime
pressed salad
pumpkin-seed dressing
Cost: $40 ($35 members)
Limit: 8 students
Registration deadline: May 16th