Inspired by Shojin Ryori, a traditional meal style of Japanese Buddhist monks, we will create a multi-course meal putting a modern spin on this traditionally plant-based classic style which dates back to the 13th century.
Our meal will follow the model of Ichiju Sansei – which is a soup, three dishes, pickle and rice. Our seasonal meal will include a dessert as well.
Recipes will be determined by what is available the day of the class but may include eggplant unagi, spinach gomae, braised kabocha squash, miso soup and or tofu katsu. We will work in teams to create all the recipes and then will sit down together and enjoy the wonderful meal we created together.
You will leave class with an understanding of all the recipes that were created as well as a basic understanding of plating and presentation.
Nancy Travis. As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole foods, plant-based diet. Her passion is to help people transition to a plant based diet, on their terms, making it sustainable for their lifestyle. Nancy brings more than 30 years of experience cooking plant-based and vegan. She is a certified vegan lifestyle coach and educator, as well as having a certificate in plant based nutrition. Nancy has formal culinary training in macrobiotics, and plant based cooking and recently completed a vegan chef challenge. She has taught cooking at the BARN for the last four years. Nancy can be reached through her website Sukhikitchen.com