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UID:10005564-1697652000-1697659200@www.vkind.com
SUMMARY:Plant-Based Cooking with Butternut Squash and Pumpkin
DESCRIPTION:Winter squash means warm soups and casseroles\, fall-flavored coffee drinks\, and custardy desserts. We’ll explore all of these plus techniques for roasting\, pressure-cooking\, and air-frying these low-calorie\, highly nutritious vegetables. \nAll recipes are oil- and refined-sugar free as well as completely plant-based. \nHere are the recipes we will make (subject to change): \n\n\nButternut Squash Soup \n\n\nPumpkin Curry \n\n\nPumpkin Pie \n\n\nRoasted Butternut Squash with Freakeh Salad \n\n\nThe class takes place over Zoom. It is offered through Portland Community College\, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class. \nThe class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive\, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems. \nRegistration link will be available in August. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older. \nLinda Tyler is a cooking instructor\, recipe developer\, writer\, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (forthcoming in February 2024). Through her website\, www.graciousvegan.com\, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She uses no oil\, refined grains\, full-fat coconut milk\, or refined sugar in her recipes. Linda has published recipes in the Vegan Journal as well as articles on animal welfare for LA Progressive\, Sentient Media\, and Citizen Truth. She has appeared on Chef AJ Live and Portland’s TV station KATU’s Afternoon Live program. Linda is a long-time volunteer video reviewer for Nutritionfacts.org.
URL:https://www.vkind.com/vegan-events/plant-based-cooking-with-butternut-squash-and-pumpkin/
LOCATION:Online
ATTACH;FMTTYPE=image/jpeg:https://www.vkind.com/wp-content/uploads/2023/07/Plant-Based-Cooking-with-Butternut-Squash-and-Pumpkin.jpg
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DTSTART;TZID=America/New_York:20230927T120000
DTEND;TZID=America/New_York:20230927T150000
DTSTAMP:20260423T215342
CREATED:20230831T143043Z
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UID:10007535-1695816000-1695826800@www.vkind.com
SUMMARY:Taste the Future: Sustainable Protein for You and the Planet Webinar
DESCRIPTION:Webinar featuring Prof. Yoav Livney\, Assoc. Prof. Maya Davidovich-Pinhas\, and Asst. Prof. Luai Khoury \nCould sustainable plant-based food alternatives created at the Technion help solve world hunger and mitigate the climate crisis? The recently launched Sustainable Protein Research Center (SPRC) is developing solutions to feed our growing population while cutting our carbon footprint. Hear from SPRC experts who are revolutionizing the field: Prof. Yoav Livney is working on exciting projects that include extracting edible protein from sea algae; Prof. Maya Davidovich-Pinhas’ research focuses on providing juicy and favorable textures to plant and cultured meat analogues; and Prof. Luai Khoury is pioneering new protein-based “smart” biomaterials.
URL:https://www.vkind.com/vegan-events/taste-the-future-sustainable-protein-for-you-and-the-planet-webinar/
LOCATION:Online
ATTACH;FMTTYPE=image/jpeg:https://www.vkind.com/wp-content/uploads/2023/08/Taste-the-Future-Sustainable-Protein-for-You-and-the-Planet-Webinar.jpg
ORGANIZER;CN="American Technion Society":MAILTO:info@ats.org
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