Saturday, March 21, please join me for here in Miami for my class and lunch, “Plant-based Pintxos.” Come and taste what happens when conscious cuisine meets the sultry flavors of Spain.
Look, Ma, no Jamon.
Ham may be Spain’s national dish, but ham isn’t the only song Spain can sing. Many traditional Basque and Spanish dishes are — surprise — naturally plant-based. Not Impossible Burger plant-based, but plant-based the way I like to cook and eat, using everything, wasting nothing and letting fresh, seasonal produce shine.
Spain’s local produce, including spring artichokes and asparagus, ripe red tomatoes and foraged porcini offer plenty of intense, elemental and earthy flavors sin jamon. Just-harvested vegetables need little more than a pop of sea salt and a mere gilding of olive oil. It’s heart-healthy, luscious and a mainstay of the Mediterranean Diet. This traditional way of eating is the hottest diet today. It earns its wellness creds and offers fun for your mouth, too.
I want you to experience all the fun and flavor at my plant-based cooking class and lunch. This event benefits Les Dames d’Escoffier Miami and is hosted and sponsored at FIU North’s state of the art Miami Chefs Academy.
Seating is limited, so grab your tickets now.
What is Conscious Cuisine?
Call it cocina povera (peasant cookery), call it conscious cuisine, making clever use of humble ingredients is a keeper of a kitchen skill, and the Spanish have a long history of it.
Ajoblanco is a classic chilled soup which gets its creaminess and body from almonds, which grow abundantly in Spain, and stale bread. That’s right; old bread is put to use, not tossed out. You know I have a horror of food waste. Ajoblanco is a genius example of cocina povera, and quick, easy and delicious, besides. The name means white garlic, but the flavor is mild, and you can whizz the whole thing up in a blender or food processor in minutes.
Get the Ajoblanco “conscious cuisine” recipe from La Cocina de Babette here.