A recap of the cooking workshop

As promised, menus and pictures from the cooking workshop at the Sivananda Yoga Farm. Thank you Rama for taking the time to take and send me the pictures so that everyone can enjoy them.

Sivananda Yoga Farm

Holiday Vegetarian Cooking and Baking Workshop

12/17/2011

First course
Warm baby spinach, fennel, and roasted beet salad with chai-spiced dressing
Baby spinach, fennel bulb, red beets, whole mint, extra-virgin olive oil, cardamom, cinnamon, ginger, nutmeg, black pepper, lemon juice, orange juice, and honey. Topped with toasted pumpkin seeds.

House-made coconut roll
Unsweetened finely grated coconut, sugar, active dry yeast, warm water, all-purpose flour, salt, milk, and vegan butter.

Main
Rosemary polenta with white bean, pumpkin, and chard ragout
Fresh rosemary, polenta, vegetable stock, extra-virgin olive oil, lemon thyme, thyme, ginger, white beans, celery, butternut squash, white chard, vegetable stock, and parsley.

Dessert
Raw chocolate mouse with toasted coconut and mini coconut butter cookie
Avocado, cacao powder, agave, a pinch of cayenne, vanilla extract, shredded coconut, almond meal, salt, baking soda, flax seed, palm sugar, and mini chocolate chips. Garnished with fresh mint leaf.

And of course, the lovely participants!