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The Omelette (Cheela) Class

February 26, 2020 @ 6:30 pm 8:30 pm

Good Choice Kitchen

147 Main St
Ossining, NY 10562 United States
+ Google Map

Want to learn a tasty, healthy, versatile dish that can be made in about five minutes?

Cheelas are savory crepes that are known as vegan omelettes in India. They are usually made with a pulses flour, like yellow split-peas or mung bean, and can include all types of ingredients like tomatoes, onion, ginger, cilantro, sprouts, kale, carrot, and more. 

Class Flow

6:30 Meet & Greet: Welcome. Wash Hands. Wear Apron. Brief on class flow. 
6:40 Cooking: Demonstration and tasting of menu with hands-on sessions. 
7:45 Dinner: Silent, mindful cooking of own cheelas and eating with fellow participants.
8:10 Talk: Benefits of whole plant foods, meal planning, buying ingredients, and tips to cook without oil.
8:20 Sharing & Q&A: Voluntary sharing about the mindful cooking & eating experience and Q&A.

Cooking expanded: First, we will collectively make soothing herbal tea to warm us up. Then, we will demonstrate how to make tasty breakfast foods like tomato cheelas, green cheelas, and sprouted mung bean cheelas with a variety of toppings and spices. Along the way we will also demonstrate how to make cilantro chutney and mung bean sprouts. From 7:45 to 8:10, you and a partner will make and enjoy your own cheelas in a mindful cooking and eating space. 

All the foods in this class follow a whole foods plant-based dietary (WFPB) lifestyle. Nutritional science has proven that a WFPB dietary lifestyle can prevent, and reverse, many chronic diseases. Learn all the benefits of this lifestyle on the Why? page. As far as possible, we try to use organic, seasonal, and local ingredients. 

Menu 

  • Herbal Tea
  • Tomato Cheela
  • Green Cheela
  • Sprouted Mung Cheela
  • Cilantro Chutney

Also learn about:

  • Spices like Black salt, Carom seeds, Turmeric
  • How to identify a pan – and cook – with no oil
  • How to cook with kale, cilantro, garlic, tomatoes, onions

Your co-teachers: Dhruv & Noura

All dishes photographed above have been cooked in New York by the Ahara co-teachers.