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Vegan Summer Soups and Buddha Bowls by Jack Middleton, Red Seal Chef
August 13, 2019 @ 6:30 pm - 8:30 pm$55.00
There is different locations and dates for this class at Goodness Me, please go to website provided for more information.
This time of year is a time where Ontario’s produce is out in abundance and what better way to celebrate it than with the flavours of the season. In this fresh and exciting class, chef Jack Middleton will show you how to make the most of the season by using fresh ingredients to make easy-to-prepare meals that will keep you (and your family) full and satiated throughout the week.
Too busy to cook? This class is excellent for people who want to have delicious food ready to go in the fridge, without having to spend hours in the kitchen.
Classic vichyssoise with crispy fried leeks
Roasted tomato bisque with basil and lemon yoghurt
Herbed pea soup with vegan creme fraiche
Mexican burrito bowl with sundried tomato “taco meat,” pico de gallo, and salsa verde
Greek salad buddha bowl with tofu “halloumi,” kalamata olives, brown lentils, and cashew tzatziki
Jack Middleton is a Red Seal Chef and a plant-based educator. He attended chef school at George Brown College and has spent most of his career in French fine dining and Italian cuisine.
At the beginning of 2016, Jack went vegan and found out very quickly how savoury and delicious vegan food can be if you know what you’re doing. In 2017 Jack started The Empowered Vegan to help teach as many people as he can how to make vegan food easy and DELICIOUS.
Jack’s workshops have an emphasis on food flavour theory, knife skills and using interesting vegan ingredients to produce dishes that match their meat-based counterparts in satiety and flavour. Whether you are a seasoned cook or a plant curious newbie, you will find Jack’s passion for plant-based cooking contagious and inspiring.