Join Chef Nancy Travis in creating a multi-course, plant-based Japanese dinner.
Inspired by "shojin ryori," a traditional meal style of Japanese Buddhist monks,we will create a multi-course meal putting a modern spin on this traditionally plant-based classic style that dates back to the 13th century.
Our meal will follow the model of "ichiju sansei" – which translates to "one soup, three dishes" – along with pickles and rice. Our seasonal meal will include a desert, as well. Recipes will be determined by what is available the day of the class but may include eggplant unagi, fresh bamboo shoots, spring greens, tofu salad, spinach gomae, miso soup, and/or tofu katsu. We will work in teams to create all the recipes and then sit down together and enjoy the wonderful meal we created together.
You will leave class with an understanding of all the recipes that were created as well as a basic understanding of plating and presentation.
Nancy Travis, a health educator and personal chef, supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole-foods, plant-based diet. Her passion is helping people transition to a plant-based diet, on their terms. Nancy has more than 30 years of experience with plant-based and vegan cooking. She is a certified vegan lifestyle coach and educator, as well as having a certificate in plant-based nutrition. Nancy has formal culinary training in macrobiotics and plant based cooking, and recently completed a vegan chef challenge. She has taught cooking at BARN for four years. Nancy can be reached through her website Sukhikitchen.com
