Cooking Together Japanese Take Out

Come join Capital Region Vegan Network for our first community plant-based vegan cooking together series. We will focus this session on traditional Japanese cuisine - edamame, miso soup, sushi, and sweet potato pudding.
Together, we will learn the health benefits and history of the foods, where to purchase ingredients, and how to process them. In the style of both full group and small group settings, we will explore how they are prepared and later enjoy the food in a community setting. In small groups, we will have hands-on practice preparing different flavors and combinations of sushi, including avocado, peanut, cucumber, and pickled carrots. If you love to cook, meet other like-minded people, and enjoy hands-on cooking opportunities, this is the event for you.

Foods and allergens
Appetizer - shelled edamame (contains soy)
Miso soup - miso, seaweed, scallions, tofu (contains soy)
Sushi - rice, seaweed, and veggies (avocados, peanuts, cucumber, pickled carrots)
Sweet potato pudding - cooked sweet potato, dates, soy milk, cacao powder

Members - $30
Learn about our membership
Public $37
Tickets here: https://www.zeffy.com/en-US/ticketing/cooking-together-japanese-take-out

About the teachers:
Stephanie Williams (she/her) co-leads the Plant-Based Capital Region Healthy Community in Schenectady, NY, along with her husband, Justin. Plant-Based Capital Region meets monthly for potlucks and provides many educational activities for members. Stephanie has been following a whole food plant-based lifestyle for five years and is passionate about making it accessible to everyone! Stephanie is a Square Foot Gardening Certified Instructor and is a Center for Nutrition Studies Plant-Based Nutrition Certificate Professional. In addition to healthy vegan nutrition, Stephanie also believes in the pillars of Lifestyle Medicine and works to educate others on their importance. Stephanie's philosophy is "do no harm"-- to ourselves, animals, and the planet. Stephanie lives in Schenectady with her husband, stepson, dog, and cat. She spends her spare time exercising, gardening, cooking, and learning about healthy nutrition and lifestyle.

Claire Henderson (she/her) has been volunteering for the Capital Region Vegan Network since she became vegan 17 years ago. She was raised a vegetarian and went vegan after the first VegFest by CRVN (held in Saratoga). There she watched a video of a “spent” dairy cow going off to slaughter and learned the cruelty of the dairy industry. Since then, she has volunteered in various capacities in the organization to bring programming and vegan education to the Capital region. She is the mother of 2 children, Avi (9.5 yrs) and Anika (6.5 yrs), and raising them vegan with her husband, Punit. Claire works as a research scientist and enjoys research and development projects at work and at home. She works on the CRVN merchandise using screen printing, laser, and paper techniques.