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Course Outline: Introduction (5 minutes): Benefits of vegetarian cooking (health, environment, variety). Overview of today's recipes. Recipe 1: Veggie Stir-Fry with Tofu (20 minutes) Ingredients: Assorted vegetables, tofu, soy sauce, garlic, ginger, sesame oil. Skills: Cutting vegetables, stir-frying techniques, tofu preparation. Recipe 2: Lentil & Spinach Soup (20 minutes) Ingredients: Lentils, spinach, onions, carrots, vegetable broth, spices. Skills: Sautéing aromatics, simmering soups, seasoning. Tasting & Q&A (15 minutes): Participants taste their creations and discuss adjustments or variations. Takeaways: Recipe handouts. Tips for balancing vegetarian meals with proteins and flavors.
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