From the organizers:
Meatless Vietnamese cooking for vegetarians and omnivores alike. In the years he spent living and cooking in Vietnam, chef Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in his new cookbook, Vegetarian Việt Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms and vegetables burst with flavor like never before.With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits and vegetables that make up the vegetarian Vietnamese pantry, Vegetarian Việt Nam will unlock an entire universe of flavor to people who want healthy, tasty and sustainable food.
Join us as we celebrate the season’s bounty with SouthEast asian flair—students will leave with a signed copy of Cameron’s book!
- Young Jackfruit Salad with Rice Crackers
- Warm Banana Coconut Tapioca Pudding
- Fresh Leafy Green Rolls with Nutty Fermented Soybean Dipping Sauce
- Rainbow Rice Paper Rolls
- Fragrant Lemongrass Hue Style Noodle Soup