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Freeskool Calendar Release Party

freeskool-banner-fallwinter2009.jpg

freeskoolFree classes from February to April? Ok – you got it. We’ve got another great round of free on the house. Come check out what’s new at our Calendar Release Event:

When: Friday Jan 23rd from 7-9pm

Where: Waffle Frolic 146 E. State Street The Commons

What:

New calendars!

Screen Printing – Print a fun logo on yourself. We’ll have some clothes items or you can bring your own.

Paper Crafts – we’ll have fun DIY crafts led by awesome Freeskool folks.

Button Making – make your very own button with out button maker. You can bring your own images on paper as long as they are small ( 3/4′ image), or use some of the fun stuff we bring. You’ll like it, yup.

Snacks!

See you there!

Your humble Freeskool.

 

Report from the DIY Solar Panel Cooker Class

Last Saturday, Shawn Reeves of EnergyTeachers.org came over to Shira and Ari’s house to give a workshop on how to make a solar panel cooker using recycled materials. Visit the Shirari blog for photos and info on how to make your own!

Ithaca Freeskool: We Are All Teachers

Wondering what it’s like to be a part of Ithaca Freeskool? Check out this ten-minute video and don’t forget to submit your spring/summer class proposals by May 1st!

Video: Mushroom Hunt and Identification with Carl Whittaker – Ithaca Freeskool Distance Learning

Missed a class? Loved a workshop so much that you want to relive it? As part of D.I.Y. Movie-Making, we’re filming other Ithaca Freeskool classes and making them available online for anyone who wants to participate.

Renowned local fungi expert Carl Whittaker led a Mushroom Hunt and Identification on August 30th, 2009. Enjoy the beauties of the Danby State Forest while learning about many species of edible and inedible mushrooms.

Check out photos from the class on Flickr.

Photos: Carl Whittaker’s Ithaca Freeskool Mushroom Hunt

more about "Carl Whittaker’s Ithaca Freeskool Mush…", posted with vodpod

Video: Pumpkin Cheesecake with the Vegan Cooking Skillshare – Ithaca Freeskool Distance Learning

Missed a class? Loved a workshop so much that you want to relive it? As part of D.I.Y. Movie-Making, we’re filming other Ithaca Freeskool classes and making them available online for anyone who wants to participate.

Sharon of the Dacha Project taught us how to make vegan pumpkin cheesecake at the “Thank You America” House in Ithaca on July 29th, 2009. Hang out with some Ithacans while they collaborate on a recipe, share vegan tips and chat about strategies for sustainable living. Join the Facebook group to find out about future Vegan Cooking Skillshares.

The Complete Recipe from Sharon:

New & Improved Vegan Pumpkin Cheesecake

Crust (you can also buy a prepared graham cracker crust if you feel like lazing it a bit or are in a hurry!)
– 24 whole graham crackers
– 3/4 cup sugar
– 1 cup margarine, melted

Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.

Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well. Note: We found that adding a few spoonfuls of tofutti cream cheese helped to add integrity to the crumb-consistency – it was a bit too dry given what the recipe called for.

Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan. Makes enough for 3 pie crusts!

1st Layer
– 8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
– 12 ounces light firm silken tofu (or extra-firm)
– 1/2 cup agave nectar (or sugar)
– 2 tablespoons cornstarch
– 1 1/2 tablespoons lemon juice
– 1/2 teaspoon vanilla

Preheat the oven to 350°F. Put the ingredients in a food processor and puree until completely smooth.It should be silky smooth – not chalky or lumpy. Spread mixture into the bottom of the crust.

2nd Layer
-12 oz. firm silken tofu, pureed
-8 oz. nondairy cream cheese (Tofutti or a tofu cream cheese from your local deli)
– 1 cup canned pumpkin
– 1 cup granulated sugar
– 3 Tbsp. flour
– 1/2 tsp. ground ginger
– 1/2 tsp. nutmeg
– 1 1/2 tsp. cinnamon
– 1/8 tsp. salt
– 1/4 tsp. baking soda

Do the same as above – puree ingredients in the food processor & spread over the lemon layer. Bear in mind that the pie will rise during baking! Bake at 350°F for 60 minutes. Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container.

This should make enough for around 3 pies!

Photos: Learning to Make Pumpkin Cheesecake with the Vegan Cooking Skillshare

Thanks for teaching us the recipe, Sharon!

Join us for the next class, every other Wednesday beginning June 3rd at 6pm. Check out the Facebook group for the latest info.

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