My First Vegan Cooking Class: What I learned and What you should know

Wow I still have so much to learn...my first vegan cooking class at End of the Line Cafe was tonight and I can't wait to go back again. The teacher was amazing--she's been vegan for 17 years and really knows her stuff! I was the first student to arrive and you could probably tell I had never done this before. She opened the door and had an energy you'd have to see to understand. She was truly happy, excited and you can tell she puts a lot of love into her cooking. I made some great friends who were all different and special in their own way. The first woman to arrive after me was also new to the class and has been vegan for over 3 years. She talked about how the lifestyle has changed her skin, her energy and overall happiness. The next two women had been to many of the classes already-both eager to learn and excited about the menu to come (Note to self: I need to bring a notepad to the next one...the teacher gave such wonderful suggestions and tips I wish I had them down on paper). The last woman who sat at our table has just begun her vegan lifestyle journey. They were all so nice and friendly I'm looking forward to seeing them at the next class. So as you can see all levels of experience were present...and maybe I was somewhere in the middle.

I can tell you what was on the menu but will not reveal the recipes. You'll have to take her class to find out! If you live in or around the Pensacola area, sign up for their newsletter to receive updates on the daily menu specials and cooking class information. They're the 1st and 3rd Monday of every month. For only $25 you get a detailed lesson, 4 small dishes...and dessert! All vegan! You can't beat that.

So I guess you're wondering what was on the menu. First, Louisiana gumbo packed with fresh vegetables in a flavorful broth. Then a salad with quinoa, tomatoes and lentils that was to die for. Pumpkin muffins came on the side and the grand finale...chocolate mousse pie! It was so creamy, chocolatey, rich and decadent I hope she serves it again soon.

Since I didn't bring a notepad I tried to get all her suggestions saved in my head. I learned about Xanthan gum--a staple in gluten-free cooking. I haven't used it yet, but she suggested using with dressings, sauces and baking. Another tip that stuck well in my mind was to add curry seasoning to quinoa, mix with your choice of beans and Thai spices, then wrap in a tortilla for a protein packed lunch. Yum!