About

This class has been CANCELLED. 

Join Chef Nancy Travis for a hands-on demonstration on vegetarian cooking. This class will be a specific focus on tofu, tempeh, and miso. These minimally processed soy foods have been consumed for over 2,500 years and are shining stars in plant-based cooking. Join chef Nancy as she explains the different variety and styles of these soy foods as well as basic preparation techniques. Together we will prepare braised smoked tempeh with veggies, glazed tofu cutlets, tofu “egg salad” and miso walnut butter.

There will be an additional materials fee of $15.00, which will be added to the cost of class when you register online. If writing a check, please be sure to include the materials fee.

About the Instructor, Nancy Travis: "Early in life I delighted in cooking for my family. My father instilled an appreciation of quality food with beautiful presentation. Drawn to the health aspects of plant-based cooking as an adult, in the 90’s I studied at the Natural Gourmet Cookery School and learned macrobiotics at the Vega Institute. ?I furthered my natural foods expertise through operating a vegetarian restaurant in Seattle, with a focus on whole foods. After raising my children full-time, I went back to professional cooking in 2009 starting a business as a personal chef on Bainbridge Island, and operating  a small 'grab and go' café for two years in a yoga center. Then in 2016, I completed a certificate in Plant-Based nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell. I bring more than 20 years of experience in plant-based meal preparation and love helping people reach their goals for wellness."

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