This event has been postponed to Thursday, April 15th, 6-7pm. Please click here to register.
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
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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.
