Being Busy and Productive

Okay, so I am about the most unprolific blogger out there.  Sure, I write blogs in my head as I go about my business, but I have just been so busy developing other ways to promote a plant-based diet...like the TV show I've been telling everyone about.  This has been an idea in my head for many years, but I've finally found a great  team to help bring it to fruition.  Yes, look for it soon on your local community access station and YouTube - I'll keep you posted! (Maybe I'll even start using Twitter.)  The show is not just a straight cooking show on vegan foods, but has a whimsical, comic twist about all the crazy things that go on in my kitchen while yummy things are being made.  In the first two episodes, veteran actor and former radio broadcaster (not to mention my acting teacher at Marin Actors Workshop), Terry McGovern, is my co-star, bringing all of his good humor-appeal to the screen.  With the creative technical team of Andrew Colteaux (Director), Cheri Mathison (Editor), Rick Banghart (an Emmy nominated audio genius), and Dave Tansey (Camera and idea man), and the support of the San Francisco Vegetarian Society, the show promises to bring lots of playful fun while delivering an important message.  We will be "premiering" the first episode on December 1 in San Francisco at the weekly dinners hosted by the San Francisco Vegetarian Society.  Yes, I'll keep you all posted!

I'm also getting back into the swing of things and teaching more.  This Sunday, November 14, I'll be offering a demo on holiday cooking for the SFVS.  It's only $6, so come on down - it's from 3 - 5 at 3600 Geary Blvd.  in San Francisco.

Finally, if you're looking to avoid the dark, gloomy days of February, have fun and learn something in the process, join me for a week-long intensive in vegan cooking or baking. The best thing about these courses is that they are somewhat customizable - let me know about something you'd really like to learn and I'll try to work it in!

Miyoko's Vegan Cooking and Baking Intensives Sponsored by the San Francisco Vegetarian Society Have fun while you Immerse yourself in the exploration of gourmet vegan cuisine or pastries. Both courses will be held in February 2011 and are limited to 10 students each, so sign up early! All classes will be held in San Anselmo, just twenty minutes north of the Golden Gate Bridge.

Baking Intensive (February 7 – 11, 2011, approx. 9:30 – 5:00): ========== Spend a week with Miyoko exploring the art and science of gourmet vegan baking. Learn to bake everything from basic cookies and cakes to classic European-style pastries, tortes, mousses, buttercreams, toppings and icings. By the end of the week, you'll know enough to open a bakery! Partial Syllabus: Flours and their Alternatives, Gluten-free baking, Egg substitutes for binding and leavening,Understanding the Chemistry of Baking Sweeteners, Oils, Dairy and Egg Alternatives – Liquid Sweeteners and Sugar, Dairy Substitutes – Tofu, Nut milks, Coconut milk, flax seeds; oils and butter replacements; egg alternatives Cakes: Basic Vanilla and Chocolate Sponge Layers, Flourless and Gluten Free Cake layers, Black Forest Cake, Triple Chocolate Cake, Chocolate Almond Raspberry Cake, Strawberry Shortcake Cupcakes, Chocolate Almond Raspberry Cake (Gluten-free), Cheesecakes, 21 Carrot Cake, etc. Icings, Frostings, Buttercremes, Fillings, Mousses: Vanilla Buttercreme, French Chocolate Buttercreme, Walnut Buttercreme, Coconut Milk Whipped Toppings, Oat Fondant, Ganache, Caramel Topping, French Chocolate Mousse Pies and Tarts, Fillings and Crusts – Classic, Wholewheat, Cookie Crumb, Raw Nut Crusts, Fresh Fruit Tart, Pastry Creme (two kinds of pastry crème), puff pastry, morning breads Cookies – Classic American-style cookies such as No Toll Chocolate Chip, and European-style shortbread and cookies Sweet Doughs – Morning Pastries, Croissants Tuition: $625 covers full week of classes and all materials Early Bird Discount of $75 if you register by December 31 To Register, email Miyoko at miyokoschinner@gmail.com or call 415-336-1817

Cooking Intensive – A Classic Approach to Vegan Cuisine (February 14 - 18, approx. 9:30 - 5:00) Do you yearn to cook classic dishes with the “Wow” factor? Do you like slow food, but want it fast? Let Miyoko share her secrets for gourmet cuisine featuring local, sustainable produce. Sauces, Soups, appetizers, “cheeses”, healthful “meaty” substitutes, as well as interesting ways to make vegetables the center of your plate, will all help arm you in feeding and entertaining everyone. This course will not only introduce you to fabulous recipes but cover the techniques behind creating great dishes everyday on your own. Partial Syllabus: Introduction to equipment, ingredients, basic pantry to help make your vegan kitchen efficient. Making Meat Substitutes and Stocks: Making and Using Seitan – UnSteak, UnChicken, UnTurkey, Ground Seitan, Sausages, Truffled Seitan, Fried UnChicken, Stuffed Breast of Turkey, Bolognese Sauce Cooking with Tofu and Yuba: Freezing, pureeing, stewing, mashing, baking, marinating, Yuba “Chikin”, Roasts Stocks, Broths and Soups : Chickenless Chicken Stock, Mushroom Broth, using Seitan broth, basic cream soup principles, etc. Gourmet Vegan Cheeses: Brie, Mozarella, Sharp Cheddar, Gruyere, Parmesan, Ricotta, etc. Appetizers: Flans, Terrines and Pates, Baked Appetizers in Pastry, Sauces: Classic Bechamel and Mornay, Reduction Sauces such as White Wine Sauce, Rich Brown Sauce, Mushroom Madeira Sauce, Pureed Vegetable Sauces, using nut creams Vegan versions of Classic Entrees – Crepes, “Boeuf” Bourgignon, Pastas, Risottos, Paella, Farro