Spiral™ » Spiral Cooking

New Mexican Vegetarian Cooking, Aug 7th with Beth

bsanchez — Tue, 13 Jul 2010 03:38:24 +0000

New Mexico red chile peppers strung into ristras to dry

Love the regional New Mexican fare but want to make it without meat? Spiral’s own Beth Sanchez will teach us how to make delicious vegetarian green chile, calabacitas (corn and squash side dish), blue corn enchiladas with red chile sauce, pinto beans with chicos, and sopapillas. This is Beth’s version of soul food so come and get some authentic food, passion, and connection to our part of the earth. Saturday, August 7th, 1:00-3:00.

$35.00 investment includes a meal, fun, and recipes.

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Unique Vegetables Class, 4/28, 6-8PM

bsanchez — Tue, 13 Apr 2010 19:54:19 +0000

Braise, Bake, Broil, Roast, Steep, Slow Cook and Marinade lesser known vegetables including Fennel, Rutabaga, Turnips, Beets, Leeks, Squash, Daikon, Burdock. Practice interesting cutting techniques and learn about vegetable energetics. Menu includes Pressure Steamed Beets & Turnips in Balsamic Marinade, Braised Eggplant, Baked Cauliflower, Roasted Root Vegetables, Southwestern Broiled Vine Vegetables, Steeped Carrots in Orange Sauce.
$50 investment.

THIS CLASS WILL BE HELD AT THE HOME OF BETH SANCHEZ, 2447 GROVE ST, DENVER, CO 80211

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Grand Opening–Soul(ful) Foods

Yoga Mama — Mon, 19 Oct 2009 17:17:53 +0000

The day of Spiral’s Grand Opening, October 24th, 2009, is also Global Change Awareness Day. Vicki Johnston, Spiral Cook, will feature whole foods, which require the least amount of the Earth’s resources to grow and deliver to the consumer. Whole foods also provide the most energy and nutrition. There will be sprouted grains and beans to demonstrate the difference between whole and processed foods. A Quinoa dish will demonstrate how easy and delicious whole grains are, and there will be a seitan dish. Cookies or chocolate amazake tarts will make the case for natural sweeteners–not only healthy, but they taste great and require less processing than white sugar.

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