Plant-Based Tamales

Culinary Arts

Plant-Based Tamales

Learn the art of tasty tamales, and whip up a batch to take home for dinner.

 

Tuition Assistance and Other Policies

Meeting Times
  1. Sun, 11/24/2024 1:00 PM - 4:00 PM

Sun, 11/24/2024

See additional date options »




Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Holiday, Cooking

About

In many households, tamale-making is a holiday group tradition. Tamales from scratch are fun to make together! Once you know the basics, there are endless possibilities for different fillings and flavors. Start a new tradition and have tamales for one of your holiday meals. 

Learn tips and tricks of a perfect masa dough (without lard) and some tasty traditional fillings with a plant-based spin. Select and prepare corn husks, discuss alternative wrappings, and practice by creating your own batch of  8-12 tamales to take home. We'll also discuss serving ideas, make a batch of plant-based crema, and pack it to go. 

You'll start with a tasting of dessert tamales and close it out by taking home a batch of savory plant-based tamales plus sauce to cook at home or freeze for later. 

Note: To fully enjoy the tamale-making experience, it's essential everyone has a way to steam tamales at home. A larger pot with a steamer basket or a "spaghetti pot" are both suitable.
 

Materials

A $20 materials fee, included in the price of the class, covers everything you need. 

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • You must be registered for the class (no drop-ins).

BARN Policies

Instructors or Guides

Nancy Travis

Nancy Travis is passionate about plant-based lifestyles and diets, and has decades of experience in cooking, serving, and educating people about vegan cuisine. She has formal culinary training in vegan, plant-based whole food and macrobiotic cooking and has a certification in plant-based nutrition. She has owned a vegetarian restaurant in Seattle and a vegan café on Bainbridge Island and has worked as a personal chef for many years. Nancy is a trained vegan hospitality consultant and a certified vegan lifestyle coach and educator.

She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.

Go to Top