Fun Fall Foods with Miss Kitchen Witch

Mulled Spiced Cider

While I've long been a home chef, I tend to have a narrow repertoire.  One of my personal goals since beginning Institute for Integrative Nutrition has been to experiment with new ingredients and learn to cook better for myself from scratch, so that I can model for my clients the benefits and ease of home cooking.

  

I've discovered a great source of cooking classes in Miss Kitchen Witch!  She's teaching three-hour vegan demo classes for only ten dollars each Sunday at the Animal Advocacy Museum in Pasadena.  The discounted rate is for paying in advance via paypal.  Her calendar can be found on her facebook page.  Our class this weekend was "Fun Fall Foods" and included a full meal's recipes.  On the menu was a mulled apple cider, brussels sprouts in a pistachio-cranberry pesto, a lentil-squash loaf entree, and baked apples for dessert.  I posted her event on an IIN forum and was excited to have a classmate join me.  It's fun to feel that I'm making friends through my studies, even though the course is an online study.

Miss Kitchen Witch is entertaining and approachable.  She encourages questions, and fills time with conversation as she cooks.  She gives background and sources on ingredients I don't yet have in my pantry, explaining the uses and why you should stock a particular item as a regular pantry staple.  I have added to my shopping list: liquid smoke (recommended from at Smart and Final), nutritional yeast, Better Than Smoke in the vegan beef broth version, and raw turbinado sugar.  Miss Kitchen Witch is also very knowledgable about food issues, and willing to discuss, but not dogmatic in pushing her views or positions.  One thing I learned this weekend is that most sugar is processed with bone char.  I'm better educated on the brands available that are vegan and not processed in that way.  She also recommended an ethnic market in Thai Town, Bang Luc market at 5170 Highland Blvd, so I'll have to have a field trip in the near future.  My favorite from the class was the baked apples for the sweetness, but the brussels sprouts were also excellent--and this compliment comes from someone who doesn't typically enjoy savory veggies, so it's a high mark!

Rosemary Pesto Brussels Sprouts

Vegan Glazed Roast with Gluten Free Gravy

Baked Apples with Caramel