BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//sebbo.net//ical-generator//EN
NAME:Miami-Dade Public Library System
X-WR-CALNAME:Miami-Dade Public Library System
BEGIN:VEVENT
UID:79c25061-3908-48ac-91e1-07ef53984f00
SEQUENCE:0
DTSTAMP:20260824T091204Z
DTSTART;TZID=America/New_York:20230420T180000
DTEND;TZID=America/New_York:20230420T193000
SUMMARY:Online Event: Let's Do Plant-Based Brunch! 
LOCATION:Pinecrest Branch\nPinecrest Branch
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Pinecrest Branch;X-APPLE-R
 ADIUS=10;X-TITLE=Pinecrest Branch:geo:25.6688814,-80.286817
GEO:25.6688814;-80.286817
DESCRIPTION:Give your favorite brunch dishes a plant-based spin.  Join veg
 an chef Ellen Kanner as she shares recipes for a brunch worth getting out 
 of bed for. Registration is required. Zoom link will be emailed to registr
 ants within 24 hours of the event start time. For more information contact
  305-668-4571 or booke@mdpls.org. Ages 19 yrs.+.\nhttps://mdpls.libnet.inf
 o/event/8235793
X-ALT-DESC;FMTTYPE=text/html:<p><strong>Ingredients and Kitchen Tools</str
 ong></p>\n<p><em><strong>Dutch Baby&nbsp\;</strong></em></p>\n<p>Ingredien
 ts:</p>\n<ul>\n<li>4 teaspoons olive oil</li>\n<li>1 large onion\, sliced<
 /li>\n<li>3 garlic cloves\, coarsely chopped</li>\n<li>8 ounces extra-firm
  tofu (1/2 1-lb package)\, pressed\, blotted dry and coarsely chopped</li>
 \n<li>1/4 cup aquafaba (the liquid from a can of chickpeas)</li>\n<li>1/4 
 cup plain\, unsweetened vegan yogurt</li>\n<li>2 tablespoons nutritional y
 east</li>\n<li>1/2 cup unbleached all-purpose flour or chickpea flour</li>
 \n<li>1/2 teaspoon baking powder</li>\n<li>(optional) 1 handful fresh spin
 ach leaves\, chopped</li>\n<li>sea salt</li>\n<li>freshly ground pepper</l
 i>\n<li>1 tablespoon fresh herbs (such as basil\, dill or sage)\, chopped<
 /li>\n</ul>\n<p>Optional toppings:</p>\n<ul>\n<li>mushrooms\, sliced</li>\
 n<li>peppers\, sliced thin</li>\n<li>onions\, sliced thin</li>\n<li>fresh 
 herbs\, chopped</li>\n<li>grape tomatoes\, halved</li>\n<li>slender aspara
 gus spears</li>\n</ul>\n<p>Kitchen Tools:</p>\n<ul>\n<li>food processor</l
 i>\n<li>9-inch skillet\, preferably cast iron</li>\n<li>measuring cup</li>
 \n<li>measuring spoons</li>\n<li>chef&rsquo\;s knife</li>\n<li>cutting boa
 rd</li>\n<li>mixing spoon</li>\n<li>heatproof 8 or 9-inch round Pyrex baki
 ng dish or cast iron skillet</li>\n<li>chef&rsquo\;s knife</li>\n</ul>\n<p
 ><em><strong>Vegan Cheese Scones&nbsp\;</strong></em></p>\n<p>Ingredients:
 </p>\n<ul>\n<li>1/4 cup unsweetened soy or oat milk</li>\n<li>1 tablespoon
  cider vinegar</li>\n<li>1 cup unbleached all-purpose flour</li>\n<li>2 te
 aspoons baking powder</li>\n<li>1/4 teaspoon baking soda</li>\n<li>2 table
 spoons nutritional yeast</li>\n<li>1/4 teaspoon dry ground mustard</li>\n<
 li>1/4 cup (1/2 stick) vegan butter\, chilled</li>\n<li>1/2 cup shredded v
 egan cheese of your choice</li>\n<li>(optional) 2 teaspoons fresh chopped 
 herbs (such as dill or basil) or 1/2 teaspoon curry powder</li>\n<li>pinch
  or two of sea salt</li>\n</ul>\n<p>Kitchen Tools:</p>\n<ul>\n<li>baking s
 heet</li>\n<li>parchment or Silpat</li>\n<li>chef&rsquo\;s knife</li>\n<li
 >cutting board</li>\n<li>measuring spoons</li>\n<li>measuring cup</li>\n<l
 i>large mixing bowl</li>\n<li>large mixing spoon</li>\n</ul>\n<p><em><stro
 ng>Vegan Carrot Lox&nbsp\;</strong></em></p>\n<p>Ingredients:</p>\n<ul>\n<
 li>2 to 3 large carrots</li>\n<li>1/4 cup rice vinegar</li>\n<li>2 teaspoo
 ns liquid smoke</li>\n<li>1 tablespoon soy sauce</li>\n<li>1 teaspoon nori
  flakes or nori powder (or 1 sheet nori\, crumpled)</li>\n<li>sea salt</li
 >\n<li>2 teaspoons capers</li>\n<li>3-4 sprigs fresh dill</li>\n<li>1-2 ta
 blespoons olive oil to finish</li>\n</ul>\n<p>Kitchen Tools:</p>\n<ul>\n<l
 i>chef&rsquo\;s knife</li>\n<li>cutting board</li>\n<li>vegetable peeler</
 li>\n<li>food processor with thin slicing disc attachment or mandolin</li>
 \n<li>saucepan with lid</li>\n<li>measuring spoon</li>\n<li>measuring cups
 </li>\n<li>mixing spoon</li>\n<li>glass container with tight-fitting lid</
 li>\n</ul>\n<p><em><strong>Guava Cream Cheese Pastries&nbsp\;</strong></em
 ></p>\n<p>Ingredients:</p>\n<ul>\n<li>1 sheet from a 14-ounce package vega
 n frozen puff pastry (1/2 package)</li>\n<li>4 ounces vegan cream cheese\,
  chilled&nbsp\; (about half an 8-ounce container or brick)</li>\n<li>3 tab
 lespoons&nbsp\; powdered sugar</li>\n<li>4 ounces guava paste (about half 
 an 8-ounce brick)</li>\n</ul>\n<p>Kitchen Tools:</p>\n<ul>\n<li>chef&rsquo
 \;s knife</li>\n<li>cutting board</li>\n<li>rolling pin</li>\n<li>baking s
 heet</li>\n<li>parchment or Silpat</li>\n<li>small mixing spoon</li>\n<li>
 small bowl</li>\n<li>measuring spoons</li>\n</ul>\nhttps://mdpls.libnet.in
 fo/event/8235793
URL;VALUE=URI:https://mdpls.libnet.info/event/8235793
END:VEVENT
END:VCALENDAR