Adventist Church hosts plantbased cooking demonstrations
In the first of three plant-based cooking sessions being hosted by the Calhoun Seventh-day Adventist Church on Thursday evenings, Chef Jennifer Gurtner gave a knifeskills demonstration and showed step by step how to prepare two vegan protein dishes.
Participants were able to sample her barley dish and dilled ricotta made from tofu.
Last Thursday, Vonelle and Gabriel McGlover, health consultants and owners of The Vineyard Vegetarian Cafe in Summerville, shared some of the latest research on benefits of eating plant-based meals and how to make healthful substitutions in cooking ingredients.
Vonnelle demonstrated how to prepare an eggless veggie quiche, chia-seed pudding, and peach crisp — all of which the crowd enjoyed sampling. Her husband introduced his F.I.T.T. Challenge (Food Inspiring Total Transformation), a program that he takes around the country.
This Thursday at 6:30 p.m., Cheryl Shaw, of Vive Wellness Cafe and Meal Prep in Calhoun, will demonstrate vegetarian recipes for Thanksgiving.
Series coordinators Mike and Jan Miller invite those interested in — or just curious about — plant-based meals to sign up for the free presentation by leaving a message at 706-629-5470.