Let’s Travel to Asia – Vegetarian/Vegan Cooking Workshop – LIVE ONLINE, Interactive with Sheila Wrede August 15, 2021, @ 1:30 pm - 3:30 pm HST Join Sheila for a culinary trip to Asia where we will sample dishes from Thailand, Korea, and Vietnam. Together we will make: Thai Tofu Larb with Butterhead lettuce wraps Korean Zucchini Pancakes (Hobak Buchim) with Sesame seed dipping sauce Vietnamese Baked Tofu with Peanut Sauce and Coconut Lime Rice Join in from your home kitchen for a vegetarian food adventure through the magic of Zoom. By the time you finish this cooking workshop, you will have lovingly prepared a meal for four people! Have you ever considered cooking as a mindfulness practice? Working with Sheila, you learn to maintain a presence of mind: doing your prep work in advance, laying your equipment and materials out to begin with, and moving calmly, cheerfully, with awareness through the cooking process. Mindful eating of your delicious results becomes a natural follow-through to your workshop experience. Mindfulness practices can enhance your overall well-being. A healthy lifestyle that supports the physical health of the body with good nutrition, regular exercise, and adequate sleep can support your immune system. Here’s an Ingredient List for your shopping convenience. We suggest that you choose local and/or organic foods whenever available: Arugula or dandelion greens 1 medium zucchini About 10 limes 1 Shallot or small yellow onion 3 garlic cloves 4 or more green onions 1 medium bell pepper or 4-5 baby bell peppers Butterhead lettuce leaves Mushrooms (optional) Grated ginger Sprigs of fresh coriander (cilantro) Mint leaves Serrano chili (or jalapeño if preferred) Korean red chili (or Fresno chili) or Korean chili pepper flakes 2 packages extra firm tofu 1 egg – if vegan, use egg substitute with a little water Peanut butter (if allergic to peanuts, can use almond butter) Jasmine rice Korean pancake mix OR all-purpose flour with rice flour and baking powder Coconut milk Sesame seeds Neutral oil such as grape seed or avocado Sesame oil Miso paste Vegan ‘fish’ sauce (optional) Soy sauce Rice vinegar Honey or molasses Sugar