We’re always being told to eat more vegetables, but how do you do that? In this series, we’ll explore different ways of preparing vegetables to create new and interesting dishes.

Cooking with Cauliflower

In Class 1, Amanda talks about the many health benefits of cauliflower, and its flexibility as an ingredient. She shows how to roast cauliflower florets and steaks, how to make a cauliflower and potato curry, and how to make cauliflower cheese.

Get the recipes:  Cooking with Cauliflower

Cooking with Eggplant

In Class 2, Amanda talks about the importance of soluble fiber, and shows how to prepare eggplant steaks and spicy sichuan eggplant with tofu.

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Cooking with Zucchini

In Class 3, Amanda talks about the many ways that zucchini can be prepared, and demonstrates how to make Ratatouille and Zucchini noodles with pesto.

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Cooking with Broccoli

In this class, Amanda talks about the health benefits of broccoli, and demonstrates how to make a creamy broccoli soup with broccoli, potatoes, onions and celery. She also demonstrates a broccoli salad with green lentils, broccoli, celery, scallions, fresh Italian parsley, and a lemon juice and rice vinegar dressing with maple syrup. Fresh baby greens pumpkin seeds and avocado are added just before serving.

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Cooking with Kale

In this class, Amanda talks about the health benefits of kale, and demonstrates how to make crispy kale chips and a delicious pasta dish with kale, mushrooms, black beans, onions, garlic and ginger.

Get the recipe: Cooking with Kale