This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on April 12 at 2:00 pm.

April 12, 2026 Cooking Class & Dinner Menu:

-Probiotic Lettuce Wraps with Sunflower & Herb Pâté

-Mango, Cucumber, & Mint Salad

-Cashew Cream Alfredo

-Ginger, Almond, & Berry Cheesecake Tarts

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Probiotic Lettuce Wraps with Sunflower & Herb Pâté

Ingredients:

• 4 C sunflower seeds, soaked 2-4 hours
• 1 bunch fresh oregano, picked from stems & finely chopped
• 1 bunch fresh dill, picked from stems & finely chopped
• juice of 2-3 lemons
• 2 Tsbp nutritional yeast
• 2 garlic cloves
• 2 Tbsp tamari or coconut aminos
• 2 Tbsp olive oil
• 2 Tbsp water
• 1 tsp salt

Method:

Drain soaked sunflower seeds. Blend with lemon juice, nutritional yeast, olive oil, water, and salt until smooth. Fold in chopped dill & oregano, adjust salt to taste.

Sauerkraut:

Ingredients:

• Cabbage
• Salt
• Water
• Caraway seeds
• Fennel seeds
• Celery seeds
• Cheese cloth

Method:

Thinly slice cabbage. Use a tenderizer to lightly smash the cabbage. Weigh cabbage and salt evenly using 2.5% salt to the total veg weight. Let sit for around 30 minutes to allow salt to pull out moisture from the cabbage. Place caraway, fennel, and celery seeds into cheese cloth and tie with twine into a sachet. Add all ingredients in fermenting jar with enough liquid to cover the cabbage. Use water with the same 2.5% salt to water ratio to cover the cabbage. Seal jar and fill airlock. Ferment for 5-10 days at room temperature.

Garden Lettuce Wraps:

Ingredients:

• large leaf lettuce
• 4 C sauerkraut, lightly drained
• 6 C sunflower pâté
• 4 avocados, sliced
• 4-6 carrots, julienned or shaved into ribbons
• 2-3 bell peppers, thinly sliced
• 1 bunch green onion, thinly sliced
• 1 bunch fresh dill, finely chopped
• stone-ground mustard

Method:

On a square of wax paper, lay lettuce leaves, overlapping if using multiple. Press gently to flatten. Spread 2 oz sunflower pate, top with 1 oz kraut, add desired veg & condiments. Using wax paper to support lettuce leaves, tuck in sides and roll securely. Slice wrap in half while rolled in paper.

Mango, Cucumber, & Mint Salad           

Ingredients:

• 6-8 ripe mangoes, diced, balled, or sliced (mix techniques for texture variety)
• 4-6 cucumbers, ribboned, diced, or sliced (mix techniques for texture variety)
• 1 bunch fresh cilantro, picked from stems and chopped
• 1 bunch fresh parsley, picked from stems and chopped
• 1 bunch fresh mint, picked from stems and chopped
• 4-6 limes, zested & juiced
• edible flowers, picked petals (optional)

Lemon Tahini Yogurt Dressing         

• 2 ½ C unsweetened coconut yogurt
• ½ C tahini
• juice of 3 lemons
• 1 T grated fresh ginger
• 1 bunch fresh dill, picked from stems & chopped
• 2 T maple syrup or honey
• 2 T olive oil
• ½ tsp salt
• pinch red pepper flakes (optional)

Method:

1. Toss mango and cucumber in lime juice & zest.  Fold in chopped mint. Place in refrigerator, allow to chill.

2. Blend all dressing ingredients together until smooth.

3. Serve chilled salad drizzled with yogurt tahini dressing, top with desired herbs, and garnish with edible flower petals.

Cashew Cream Alfredo

Ingredients:

• 4 c raw cashews, soaked overnight
• 2 garlic cloves
• ½ C water
• 1 bunch fresh thyme, picked from stems and finely chopped
• 1 bunch fresh oregano, picked from stems and finely chopped
• ½ C sundried tomatoes
• 1 C plant-based parmesan
• ¼ C nutritional yeast
• ¼ C olive oil
• 2 tbsp apple cider vinegar
• 2 tsp salt (adjust to taste)
• 1 tbsp paprika

Kelp Noodles:

• 4 zucchini, spiralized or shaved into ribbons
• 1 bunch fresh parsley, picked from stems and finely chopped
• 1 bunch fresh basil, torn
• cherry tomatoes, sliced in half or quartered

Method:

1. Toss zucchini ribbons evenly in a generous amount of salt, massaging lightly. Allow to rest in a colander over a bowl.
2. Rinse kelp noodles thoroughly.
3. Drain cashews.

Sauce:

To a high-speed blender, add 1/2 of cashews, blend until mostly smooth. Remove from blender, and repeat with remaining half. Remove half of this from blender. Add olive oil, apple cider vinegar, sundried tomatoes, garliccloves, thyme, oregano, nutritional yeast, parmesan, salt, and paprika. Blend until smooth, thinning with small amounts of water as needed. Return all cashews to blender. Work in batches until desired consistency is reached and all components are incorporated. Once smooth, continue to blend on high until slightly warmed.

Toss zucchini and kelp noodles in sauce, serve finished with basil, parsley, and cherry tomatoes.

Ginger, Almond, & Berry Cheesecake Tarts

Ingredients:

• picked fresh mint leaves
• edible flowers (optional)
• fresh berries, macerated in ½ C raw sugar

Crust:                                 

• 1 ½ C raw almonds, sliced/pieces
• ½  C raw oats
• ¾ C coconut oil, melted
• 1 C medjool dates, soaked in just enough hot water to cover
• reserved date syrup as needed
• 1 tsp salt

Filling:

• 3 C raw cashews, soaked overnight
• 1 C coconut oil, melted
• ½ C coconut butter
• ½ C shredded coconut
• 2 lemons, zested & juiced
• 1 tbsp ginger root, grated
• 1 tsp almond extract
• 1 tsp vanilla extract
• ¼ C reserved date syrup
• ½ C turbinado sugar
• 1 tsp salt

Method:

Crust:

1. Over a bowl, drain liquid from soaked dates, reserve date syrup.
2. In a food processor, blend dates, slowly adding in reserved date syrup as necessary, until a smooth paste forms. Remove date paste from processor.
3. Add almonds, oats, coconut oil, and salt into food processor, blend.
   Working batches, add date paste and pulse processor until a doughy consistency forms.
4. Remove dough from processor and press evenly into nonstick forms.
   Place in freezer and allow to set while working on filling.

Filling:

1. In a food processor, add soaked cashews in small amounts, blending in batches to ensure smooth consistency, thinning with a small amount of water if necessary. Once mostly blended, remove at least half of cashew paste from processor.
2. Add all other remaining ingredients and blend thoroughly until smooth. Add cashew paste back in, blending until all components are well-incorporated.
3. Pull set crust forms from freezer, spoon in filling, and allow to chill for at least 30 minutes or until firm.
4. Serve topped with macerated berries, mint leaves, and edible flowers.