Spilling the Beans!

with Corrie Rabbe

Tuesday, June 19, 2012
7:00 pm – 9:00 pm

Delicious, nutritious, and inexpensive, legumes are a protein-rich staple in most of the world. Corrie Rabbe returns to Resilient Kitchen to guide you through how to cook dry beans and lentils, demonstrate the many ways to use these versatile magical fruits, and shares tips on how to reduce the toot factor!  High in  fiber and minerals, low in fat and cholesterol-free, there’s no reason to exclude them from your diet. Please bring your own utensils, bowl, and plate if you would like to sample some of the recipes.

Location: 464 Metcalfe Street, Ottawa, Ontario, (Metcalfe and Catherine, Entry details upon RSVP)

There are a limited number of spaces. Please RSVP: resilientkitchen@gmail.com (Entry details will be sent upon registration).

Cost: Free.  Everyone welcome without exception. Donations are appreciated but not mandatory.

For more information on the Resilient Kitchen workshops: http://resilientkitchen.wordpress.com

More about the workshop leaders:

Corrie:

Coming soon

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Italian Vegan Cooking

with Joanne Cairns and Mark MacInnis

Tuesday, May 29, 2012
7:00 pm – 9:00 pm

Explore vegan cooking with a twist of Italy.  In this workshop you will learn to make 2 main vegan pasta dishes.  One, a linguini with tomato sauce and tofu walnut balls.  And everyone’s favorite comfort food mac & cheese.

Location: 464 Metcalfe Street, Ottawa, Ontario, (Metcalfe and Catherine, Entry details upon RSVP)

There are a limited number of spaces. Please RSVP: resilientkitchen@gmail.com (Entry details will be sent upon registration) NOTE: REGISTRATION IS CURRENTLY FULL.

Cost: Free.  Everyone welcome without exception. Donations are appreciated but not mandatory.

For more information on the Resilient Kitchen workshops: http://resilientkitchen.wordpress.com

More about the workshop leaders:

Joanne:

Joanne, while attending school worked at Toronto’s leading vegan restaurant, Fressen. After completing her studies at The Institute of Holistic Nutrition she undertook an internship with Hearty Catering, which emphasizes vegan, vegetarian, and raw cuisine. Here she participated in many catering events including Toronto Yoga Show and cooking demos at The Green Living Show. Continuing to pursue her passion for healthy cooking Joanne moved to the Caribbean to work at an eco resort planning and preparing meals for yoga and nutrition retreats. Once completing her contract she relocated to British Columbia cooking for a Wellness Center specializing in vegetarian, garden to table cuisine.

Mark:

Mark has been working in the food industry for over 10 years, graduating from the Culinary Arts Program at the Culinary Institute of Canada in 2001. He has worked his way across the country gaining experience with vegan foods, baking, catering, wellness retreat cuisine and restaurants.