Sichuan Fried Nuggets | Plant-Based Livestream Cooking Class Sponsored by Field Roast

We’ve arrived in Los Angeles, the final stop on our tour aimed to Keep The Future Flavorful. Our visit kicks off with a recipe for Sichuan Fried Nuggets with Chili Garlic Ranch Dipping Sauce from chef Mei Lin of Nightshade. Lin adds a dry Sichuan spice mix to Field Roast Plant-Based Nuggets before frying and serving alongside a cool “Ranch” dip made with coconut cream. This free class is the next in a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast (www.fieldroast.com) is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time. Chef Mei Lin will use this donation to support her temporarily laid-off team members. Join our fight to save local, independent restaurants affected by COVID-19: - Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (https://experiences.chefsfeed.com/fieldroast-donate) - Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (saverestaurants.com/take-action) The class will happen at this link: https://youtu.be/PxI3h_Z_RAo. RSVP for a reminder and to receive updates from the host.