When I started the natural cooking school in my home, it was important to me to get input from a variety of people with different backgrounds and lifestyles.
I created what I called the “Board Dinner”. It was, of course, a play on “Board Meeting”- where I invited eight people to come to my home for a meal. They would, in return, brainstorm with me on what they would like to learn about food and cooking and how I could get my message across students simply and effectively.
It was a fabulous think tank. My guests received a home cooked meal (without having to do dishes!) and were able to meet new people. I received valuable feedback and scores of good ideas. I actually created my original mission statement based on what I learned from my “Board Members”.
At one of our meetings, I made this Hearty Casserole with Crunch Grain Crust. It is similar to a shepherd’s pie in it’s construction, but features beans and veggies as it’s main components,receiving a flavor boost from Tamari and mirin. The crust stars amaranth and millet, two hearty and healthy grains, instead of potatoes. The meal was met with rave reviews.
Hearty Casserole with Crunch Grain Crust is inspired by Terry Walters, an amazing natural cook from the East Coast.