Cooking with Amanda – Ethnic Foods
In Class 1, Amanda demonstrates how to make the classis Mediterranean food, Falafel, with chickpeas, tahini (sesame seed paste), garlic and lemon juice. She includes a tasty tahini sauce as a dressing and shows how to serve it in pita bread pockets.
Get the recipes: Falafel and Tahini sauce
In Class 2, Amanda makes a Greek salad, using seitan (a wheat-based meat substitute), tofu feta cheese, olives, artichokes, tomato and garlic.
Get the recipe: Seitan a la Grecque
In Class 3, Amanda makes a Moroccan Chickpea Stew with chickpeas, eggplant, zucchini, bell pepper, onions, garlic, and lots of delicious spices.
Get the recipe: Moroccan Chickpea Stew
In this class, Amanda talks about the health benefits of beans, and demonstrate how to make a delicious Moroccan-spiced stew with dried fruit and warm spices. Note: when fava beans are not available, edamame (which can be purchased frozen) are a good substitute.
Get the recipe: Moroccan-spiced Fava Bean Stew
The cuisine of India is a rich source of flavorful vegetarian and vegan dishes, making use of beans and lentils along with a wide variety of vegetables. Many of these are easy to make at home, where you can control the amount of spices and salt you use, so you don’t need to worry about the food being too spicy for you. Amanda demonstrates two easy recipes, Chana Masala (garbanzo bean curry) and Cabbage curry.
Get the recipes: Chana Masala and Cabbage Curry
Mexican food is one of the easiest to make vegan. Amanda will talk about the key ingredients of healthy Mexican food, and show you how to make a vegan taco mix, along with a cheeze sauce that you can use to make nachos, tacos, burritos and so much more.
Get the recipe: Healthy Vegan Nachos