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Vegan cooking class recipe demonstration. Courtesy photo.




Vegan Cuisine: An Introduction to Plant-based Seasonal Cooking 

When: Friday, March 10, 5:30 to 8 p.m. 
Where: Ohana Yoga, 44 Cedar St., Contoocook 
Cost: $45
Visit: ohanayoganh.com/classes-workshops-events
 
No Bake Sweet Potato Pie with Coconut Whipped Cream
An easy, no-bake vegan dessert recipe, courtesy of Christine Fletcher
 
Crust:
1 cup shredded coconut
1 cup nuts
10 figs/dates
2 to 3 tablespoons maple syrup
1 tablespoon pumpkin pie spice
 
Filling:
2 large sweet potatoes, baked in skins
2 tablespoons coconut oil
Fat from 1 can coconut milk
2 tablespoons pumpkin pie spice
1 thumb-sized piece of ginger
1 tablespoon flaxseed meal
¼ cup maple syrup
 
For the crust, pulse all ingredients in the food processor until bound. Press into pie pan. Combine filling ingredients in food processor, blend until smooth. Pour into crust and chill in fridge until set.
 
Coconut whipped cream:
2 cans of coconut milk, chilled — scoop the fat from the top and save the water for another recipe
1 tablespoon vanilla extract
Maple syrup to taste
 
Whisk coconut milk until all fat solids are dissolved. Add vanilla and maple syrup to taste. Spread on top of the pie and serve. 




Vegan beginning
Workshop covers tips, recipes for plant-based eating

03/02/17
By Angie Sykeny asykeny@hippopress.com



 Local vegan chef Christine Fletcher has set out to redefine veganism and encourage people to view it not as a mere label but as a mentality. 

“Sometimes people jump back when they hear ‘vegan,’ but it’s not about eliminating whole sections of the grocery store,” she said. “It’s more of a direction. It’s about having a sense of awareness about where food comes from and how our choices impact the world around us.” 
On Friday, March 10, at Ohana Yoga in Contoocook, Fletcher will present an introductory workshop on vegan cuisine, focusing not on the restrictions, but on the possibilities of eating a plant-based diet. 
The workshop will include dialogue about the benefits of eating vegan, both for personal health and for the environment; how to choose foods that work in harmony with your body; ways to support local farms and utilize the local produce that’s available this time of year; how to prepare balanced and delicious plant-based meals and how to modify your favorite meals to make them vegan without sacrificing taste or nutrition.
Fletcher said the workshop isn’t geared only toward people committing to veganism, but also toward people looking to incorporate more produce into their diet. 
“Not everyone can be totally vegan; for some people it’s not healthy for them,” she said. “But we’ll talk about how to make small changes in that direction and how to reframe a plate so that vegetables are the star of the show and it’s not all dependent on animal products.” 
Fletcher will give a cooking demonstration of eight to 10 vegan recipes, such as vegan sushi, nut cheese, raw dessert and winter salads. Many of the recipes will highlight seasonal produce from local farms such as squash, onions and other root vegetables. After the demonstration, participants will have an opportunity to taste the dishes and will be given the recipes to take home. 
The workshop will focus on quick and easy recipes that people with any level of cooking experience can make on their own. 
“I’m all about shortcuts and prioritizing and practicality when it comes to cooking,” Fletcher said. “I want people to feel excited and empowered about being in the kitchen and being able to prepare the foods that make them feel good. That’s my root cause.”





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