Roll with us!
This month we are cooking delicious vegan sushi using fresh vegetables with mouth-watering yummy sauce, all plant-based. We will also make Japanese-style veggie broth using dried kelp and shiitake mushroom to make gut-friendly miso soup.
As always, we will cook with hand-picked fresh organic produce and seasonings. The recipe is free of; gluten, GMOs, and refined sugar. Our small class size allows each student cook in a hands-on setting and it is always very interactive and fun. Students will receive a full recipe of the sushi and miso soup as well as a NYC Japanese grocery store guide which helps you find the seasoning used in the class.
We will make:
- Spicy “tuna” rolls with roasted red bell pepper, veggienaise and organic sriracha sauce
- Crispy teriyaki tempeh and cucumber rolls
- Wakame seaweed miso soup using dried kelp and shiitake broth which is made from scratch in the class
Please visit www.blankslatenewyork.com or Instagram @vegan_o_clock to learn about the instructor, Keiko Tanaka, and her food ethos and approach to vegan cooking. If you have any questions about the class and ingredients used in the class, feel free to reach out to Keiko in the Contact Us link on her website or her Instagram account.
Learn more at our Japanese Cooking Class webpage or see our past workshops below!
Saturday, June 22, 2019 | Vegan Sushi Workshop
Saturday, May 18, 2019 | Spring Detox: Japanese Vegan Cooking Class using Miso and Tofu
Sunday, March 31, 2019 | Vegan Japanese Cooking Workshop: Cook with Miso to Fuel Your Body and Mind
About the Instructor
Keiko is a Japanese plant-based food creator originally from Japan. She shares her love and passion in a vegan lifestyle through wholesome delicious food that have no compromise in taste or satisfaction. Her creations frequently feature nutrient-rich superfoods that can help elevate your energy and mood. She can also share her instagrammable food photography hacks using your smartphone.
Check her latest posts on Instagram @vegan_o_clock!