Fruits and vegetables are in full swing so join Award winning independent chef/instructor Oonagh Williams for a presentation on gluten free cooking followed by a gluten free vegan meal. Everyone is meant to be eating more fruits and vegetables, not just vegetarians, so join us and discover how delicious (and healthy) a meatless meal can be. Chef Oonagh has a gluten and lactose intolerant son and has always cooked from scratch with real ingredients. It is wheat flour baking that has to be adapted to gluten free and Chef Oonagh has successfully done this.
Tentative menu subject to change based on availability of fresh ingredients.
As you arrive appetizers will be on the table.
Cashew nut hummus
Caribbean sweet potato and peanut butter soup - served hot
Asian Spring rolls with vegetable, herb and noodle filling, with orange ginger dipping sauce.
Quinoa Tabbouleh - cooked quinoa with tomatoes, cucumber, lemon vinaigrette, fresh parsley, green onion and mint.
Vegetable and Bean Cassoulet with a garlic millet topping, served hot
Baked Polenta with caramelized onions and fresh herbs, served hot
Selection of from scratch gluten free cookies
You can read more about Chef Oonagh at her web site www.RoyalTemptations.com
Full-course Vegan Dinner Buffet following the lecture