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Learn new ways to use a pressure cooker for hearty and delicious vegetarian and vegan soups and stews. Bring your own cooker and/or Instant Pot and prepare dishes like butternut squash bisque, tomato fennel stew, or tortilla soup. Suitable for vegetarians and vegans—potential for gluten free options as well.
Email the instructor with any questions about the menu—or anything else, and bring containers for leftovers!
In addition to soups listed, options include white bean kale soup, pasta fazole, “refried” beans, creamy broccoli or cauliflower soup, and savory garnishes.
Prerequisite: None
This course is not offered this quarter.
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