This program is being offered virtually via Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Join Chef Kara for a fun evening of virtual cooking where she will demonstrate and guide you through different techniques of using store-bought wonton wrappers. Wonton wrappers are a versatile foundation that can provide endless opportunities for you to be creative with healthy recipes in the kitchen. We will first make a protein-packed, Chinese-style vegetable filling that will be used to make 3 types of wontons. We will also make a quick, healthy dessert that comes together in minutes.
Chef Kara will walk you through the basics of wrapping dumplings & wontons, and provide helpful tips during the cooking process. You will also learn how to make a quick cancer-fighting soup broth and a delicious dipping sauce. This is an interactive class and you are welcome to simply watch for new ideas, or to choose which of the items you would like to prepare along with Chef Kara. 

Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Menu Items:
  • Wonton Soup
  • Pan-Fried Potstickers
  • Crispy Wonton Cups
  • Baked Banana Fritters 

Note: We will make enough savory filling to make approximately 40 wontons. Due to class duration, Chef Kara will only demo 6 of each item. You can prepare the remaining dumplings after class to freeze or eat, freeze the extra filling for future dumpling making, or add rice to the filling for a heartier fried rice entree.


Ingredients:
  • Wonton wrappers (Demo will be with square wrappers as they are the most common at grocery stores. Round works too. Look for eggless if vegan. All local Whole Foods sell these vegan wrappers.)
  • 1 block extra firm tofu
  • Walnuts (1/2 cup)
  • 4 Garlic cloves 
  • Ginger root (2-inch piece)
  • Bag of coleslaw or broccoli slaw mix (can sub cabbage or bok choy)
  • Shiitake mushrooms (5oz)
  • 1 bunch scallions
  • 1 banana
  • Vegetable broth (4 cups/1 box)
  • Neutral oil such as canola, safflower or avocado
  • Tamari, Coconut aminos, or soy sauce
  • Rice wine vinegar
  • Cooking spray (optional but helpful)
  • Chinese five spice powder (optional)
  • Toasted sesame oil (optional)
  • Sesame seeds (optional)
  • Lime (optional)
  • Sriracha or sambal paste (optional)
  • Yogurt (optional)
  • Honey or agave (optional)
  • Nut butter (optional)
  • Chocolate chips (optional)
Kitchen supplies
  • Cutting board and knife
  • Saute pan with tight-fitting lid
  • Small saucepan for soup with lid
  • Spatula or wooden spoon
  • Clean kitchen towel or paper towels to press tofu
  • 2 mixing bowls
  • Measuring cup
  • Measuring spoons
  • Cookie sheet
  • Muffin pan 
  • Parchment paper (optional)
  • Fork & spoon

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

YACS Supper Club

Kick off 2021 by learning to prepare 2 new healthy and delicious dishes alongside other young adult cancer survivors. Chef Kara will lead us in preparing Mediterranean-inspired Chickpea Shakshuka and Flourless Chocolate Brownies, answering any questions along the way. You can make both dishes, just one, or you can simply join us for conversation while supporting the other onscreen cooks. Both dishes are vegan and gluten-free. Please reach out to Chef Kara if you have any questions about substitutions.

Note: Please have all ingredients and supplies out and ready to use before joining the class.


Shakshuka Ingredients*: 
  • Extra virgin olive oil
  • 1 small onion or shallot
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 28-oz can crushed or diced tomatoes (fire roasted preferred)
  • 1 15-oz can chickpeas
  • Pumpkin puree (not pie filling)
  • Tomato paste (optional)
    Shakshuka
  • Harissa paste (optional)
  • Ground smoked or sweet paprika
  • Ground cumin
  • Ground cinnamon
  • Cayenne pepper (optional)
  • Ground cardamom and coriander (optional)
  • Pitted kalamata or green olives (optional)
  • Eggs (omit for vegan)
  • Can be served with crusty bread, feta cheese, and/or fresh herbs to garnish
**Shakshuka translates to “all mixed up” and can be found in many variations of spiced tomato sauce. Any other vegetables can be added and this is a great way to use up leftover veggies from the week. Feel free to use anything on hand. It’s traditionally made with eggs but there is plenty of protein from the chickpeas for a vegan entree.

Brownies Ingredients: 

Flourless Chocolate Brownies

  • Nut or seed butter [peanut butter, almond butter, sunbutter…]
  • Pumpkin puree [not pie filling – 1 can makes both recipes]
  • 3 tablespoons aquafaba (water from canned chickpeas used in shakshuka recipe)
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • Optional spices: cinnamon, nutmeg, allspice, cayenne pepper, coarse sea salt
Supplies Needed: 
  • Cutting board & knife
  • Large skillet with lid
  • Wooden spoon or spatula
  • Can opener
  • Measuring cup
  • Measuring spoons
  • Mixing bowl
  • Whisk
  • Spatula or spoon
  • 8×8 baking pan (can use other size & adjust cooking time)
  • Parchment paper (optional but speeds up cleanup)

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

with Chef Kara Garrett

Join other young adult cancer survivors around the table to share a delicious meal and good conversation at Smith Center’s Friendsgiving! Chef Kara will present traditional holiday flavors with a healthy spin in easy-to-follow recipes that can be used to impress friends & family. Learn to make your own one-minute carrot cake in a mug and enjoy the following items:

Pear & Pomegranate Spinach Salad
Tofu Parm with Italian Roasted Spaghetti Squash
Mac & UnCheese
Maple Roasted Carrots with Golden Cashew Cream
One-Minute Carrot Cake

Our quarterly supper club has a minimum of 6 and maximum of 16 participants. Please RSVP no later than Sunday, November 16th to confirm attendance. Partners/Caregivers are welcome to attend. BYOB. When registering, please indicate any guest(s) that will be joining you, and if you have any food restrictions or allergies. This meal will have vegan and gluten-free options.

*Note: Menu subject to changed based on attendee diet restrictions and/or product availability. This is not a hands-on cooking class. Meal will be prepped in advance and enjoyed around the table together; all recipes will be provided. If you are interested in preparing the dishes alongside Chef Kara, please contact us at programs@smithcenter.org and we will put you in touch with her for scheduling.


About Chef Kara Garrett

Kara Garrett Cancer Support Program Coordinator

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This class is now full. Please contact programs@smithcenter.org to be added to a waitlist.

with Chef Kara Garrett

Join other young adult cancer survivors for a gathering of friends around the table to share a passion for eating a delicious, healthy meal and good conversation.

Learn how to make fresh vegetable summer rolls with a traditional Thai peanut dipping sauce. Other menu items prepared by Chef Kara will include Tangy Cucumber Salad, Pineapple Fried Rice, Oven “Fried” Bananas and Vegan Coconut Ice Cream.

Partners/Caregivers/Friends are welcome to attend. BYOB.

Some menu items may contain nuts, shellfish and/or egg. Please indicate when registering if you have any allergies or sensitivities.

If you are interested in assisting Chef Kara with preparing the meal, please contact us at programs@smithcenter.org or 202.483.8600.

The supper club will have a minimum of 6 and a maximum of 14 participants. Please RSVP no later than Tuesday, September 3rd to confirm attendance. When registering, please indicate any guest(s) that will be joining you, and if you have any food restrictions or allergies.

 About Chef Kara

Kara Garrett Cancer Support Program Coordinator

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.