Vegan Mexican Brunch Extravaganza

Recorded Online Cookery Class - Vegan Mexican Brunch Extravaganza

The Event

Join Eddie Garza, a plant-based chef, cookbook author, and American media personality, to learn how to make a vegan Mexican brunch extravaganza—from meat- and egg-free morning classics to a variety of traditional salsas... 

THIS IS A PURCHASE OF A RECORDED CLASS AND ONCE YOU RECEIVE YOUR EMAIL CONFIRMATION YOU CAN ACCESS THE CLASS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRES. YOU CAN PAUSE, CONTINUE, AND WATCH AGAIN AT YOUR CONVENIENCE.

This recording of a live class includes:

• Discover how to make Mexico City style soft mollete (an open-faced breakfast sandwich loaded with refried beans, melty 'cheese', and avocado slices)
• Enjoy delicious Juarez style tofu "huevos" rancheros
• How to make a salsa trio (chipotle salsa, pico de gallo, and cashew crema mexicana)
• Plating and pairing suggestions
• Link to recording valid for a minimum of 14 days after purchase
• Recipe handout
• About the chef Eddie Garza 

Eddie Garza is a plant-based chef, cookbook author, and host of "Global Bites with Eddie Garza" on the American streaming platform Jungo+. Eddie and his work have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post, People Magazine, Telemundo, Univision, Travel + Leisure, Sin Embargo (Mexico), TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras), El Tiempo and El Colombiano (Colombia), Daily Mail (UK), and many more. Eddie’s book ¡Salud! Vegan Mexican Cookbook features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey. In his latest book, The 30-Day Vegan Meal Plan for Beginners, Eddie simplifies plant-based versions of comfort classics from around the world.

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary beforehand to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

Produce:

• 4 large Roma tomatoes
• 2 medium yellow onions
• 1 large avocado
• 1 large jalapeño or green pepper
• 1 bunch cilantro
• 5 limes
• 6 cloves garlic

Pantry:

• 4 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 1 tablespoon red wine vinegar
• 3 tablespoons soy sauce or tamari
• 1 (798g) tin diced tomatoes
• 2 tinned chipotle peppers in adobo
• 1 (400g) tin black beans
• 1 pound firm silken tofu (shelf stable)
• 2 cups raw cashews

Bakery and [Vegan] Dairy:

• 4 large hoagie rolls or soft baguette
• 8 teaspoons vegan butter or margarine
• 1 cup shredded vegan white cheese
• 1 pound extra firm cotton tofu

Spice Rack:

• 1 tablespoon smoked paprika
• ½ teaspoon turmeric powder
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon cumin
• 4 teaspoons salt
• ½ teaspoon black pepper

NOTES ON INGREDIENTS

For the tofu "huevos" we'll need 1½ (300g) packages of Wicked Kitchen Organic Medium-Firm Tofu or 1½ (300g) packages of Santono Yuki Tofu.

For the tofu "chicharrones" we'll need 2 (225g) packages of The Tofoo Co. Smoked Organic Tofu or 1 (450g) package of The Tofoo Co. Naked XL Organic Tofu.

For the tomatoes we'll need 4 Salad Tomatoes or 4 Tomatoes on the Vine.

For the jalapeño, if you don't find it fresh, we could use one of the fresh green peppers from Tesco Mixed Chillies or 1 fresh Finger Chilli.

For the chipotle pepper we can substitute the chipotle peppers with 1 fresh Finger Chilli or jalapeño plus 1 tablespoon smoked paprika. (Alternatively, we could use 2 tablespoons of Waitrose's Cooks' Ingredients Chipotle Paste.)

EQUIPMENT LIST

• Chef knife
• Bread knife
• Butter knife
• Cutting boards
• Small and large mixing bowls
• Whisk
• Spatulas
• Potato masher
• Medium pan or platter
• Medium and large skillets
• Oven or large toaster oven
• Large high speed blender
• Serving plates and bowls