Join us for a Vegetarian Cooking Retreat, facilitated by Barbara, Cabot Shores’ master gardener and vegetarian/vegan chef.
This is a unique opportunity to explore vegetarian cooking indepth, expand your repertoire, increase the amount of vegetables in your diet, learn to cook with seasonal vegetables, and most importantly, trust yourself in creating new flavour combinations, depending on what staples and vegetables you already have in your fridge and pantry.
The dishes you will learn to create are all vegetarian; however, you need not be a vegetarian to enjoy them! serve them as a side dish with fish or meat – they are sure to delight.
There will be vegan variations for each dish. If you wish you will also learn gluten-free options for some of the these dishes.
Barbara’s Cooking Philosophy
Keep a staple of seasonal (and thus more likely local) vegetables in your fridge and cook with what you have around
Aim to have 1/2 of your diet consist of vegetables
Keep an array of spices and know them
Grow your own herbs, in pots if necessary, and use them
Keep staples such as Tamari, sesame oil, seeds, shredded coconut, agave or maple syrup, sucanat, extra-virgin olive oil, coconut oil, and more in your pantry to help you vary your dishes
Learn to make basic dishes you like, then begin to vary them.
Taste and adjust as you go along. Be willing to experiment, use your imagination, play, omit, make mistakes and recover in the kitchen.
Vegetarian Cooking Retreats with
* Duration: 2-7 days in September and October 2012
* May design an individual retreat or participate in a small-group retreat
* Depending on length of your retreat, may choose to focus on 1-3 of these aras of interest:
Learn to cook with what you have using seasonal (and thus more likely, local) vegetables
Learn to make basic dishes you like, then begin to vary them
Learn the use of an array of spices and how to combine them; also learn about their medicinal properties
Learn how to make yogurt, chutneys, Kimchi, and how to grow sprouts
Discover how to use staples such as Tamari, sesame oil, seeds, shredded coconut, nutritional yeast, agave or maple syrup, sucanat, extra-virgin olive oil, coconut oil, and others to enhance flavour
Taste and adjust as you go along. Be willing to experiment, use your imagination, omit, play, make mistakes and recover in the kitchen.
Learn to maintain an uplifted cooking environment
* Simply spend time with Barbara as she harvests, cooks & processes vegetables & fruits from her gardens and from the wild, observe, ask questions, pitch in, taste and play.
Every day, under the guidance of Barbara and other Cabot Shores’ staff & guides, you will:
Spend time in the kitchen, planning, prepping, observing, cooking, tasting and helping to produce meals
Roam Cabot Shores’ grounds on land and water, discovering local flora and fauna,
Spend time in the gardens and forage for wild foods
Spend time in a contemplative practice such as journaling, photography, meditation, Qi Gong etc