When some people think of a vegan Thanksgiving meal, they imagine tofu or seitan made up to look like a faux turkey breast in an attempt to make a vegan version of the same old traditional dinner that most people eat at the holidays. But the best vegan food is never the stuff that tries to mimic other established dishes – that almost never works. The best vegan dishes are those dishes that can be flavorful and delicious without the use of any animal products – and there are plenty of those out there. In our “Very Vegan Thanksgiving” class, part of our Thanksgiving series, chef Tessa Liebman shows you how to create a spread of delicious but simple holiday dishes that will appeal to vegans and meat eaters alike. Using locally sourced, seasonal ingredients, you’ll learn to make fresh, flavorful recipes that can be used as either side dishes or main courses and which require no animal fat, dairy, eggs or any other animal products. As an added bonus, vegan dishes are usually lower in fat and bad cholesterol than non-vegan dishes. So, whether you’re cooking for a group of vegans, carnivores, or a mix of both, after this class you’ll be able to serve a meal that is healthy, tasty, simple to make and appealing to everyone on your guest list.
Recipes: Whole Wheat Cranberry Rolls with Pumpkin Butter, Garlicky Herbed Mashed Potatoes, , Roasted Brussel Sprouts, Apples & Mint, Cranberry Bulgur Stuffed Acorn Squashes with Cranberry Port Sauce, Chocolate & Pumpkin Bread Pudding
Class Type: Part of our Thanksgiving Series, hands-on cooking class
Class Notes: A classy, delicious vegan Thanksgiving is not only possible but simple, we are here to show you how.
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic family cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa