Cooking Beyond Cancer is B The Light’s latest offering that partners with Aaron Bode, owner of Lola’s — An American Bistro in downtown New Ulm, and New Ulm Medical Center doctors Cori Jordan and Ashleigh Swearingen.

“They’re guiding us through a six-week class that meets every Monday night to prepare and enjoy vegetarian meals,” said Melby. “Survivors pair up and make the meal together and enjoy time together.”

The March 6 menu featured soup and stovetop slow roast French onion soup and crunchy tofu. Roast beef and vegetable pot pie was also on the menu.

“All our programs have one mission — connecting survivors with each other with resources, support, and an education experience,” Melby said. “Healthy meal options can help cancer survivors and anyone else. Part of our survivorship is learning how to keep cancer from coming back and a support group that prepares food, eats, laughs, decompress and learn.”

CenterDr. Ashleigh Swearingen talks to Cooking Beyond Cancer cooking classes and dining at Lola’s March 6.

Melby said Cooking Beyond Cancer was Dr. Jordan’s idea.

“The group met with Aaron Bode and asked him questions like how much fish should we eat in a week and is organic food worth the extra cost?” Melby said. “Cooking Bey

ond Cancer concludes the end of March. I hope it becomes a regular program we can continue to do.”

Lisa Larson of New Ulm said she learned about Cooking Beyond Cancer and B the Light from a friend and joined.

“I did the survival fitness, the gala, the huddle at George’s Fine Steaks for supper, and went to the retreat at the Wellness Center with messages and music therapy. There are a lot of neat things that they do,” Larson said.

Larson was cooking French onion soup and tofu in Lola’s kitchen.

New Ulm Medical Center Doctors Ashleigh Swear-ingen, left, and Cory Jordan wait on tables at B the Light’s latest offering, Cooking Beyond Cancer at Lola’s, downtown New Ulm.

“My favorite soups are chicken and wild rice and Hungarian mushroom,” said Larson. “I like any vegetable.”

Cooking Beyond Cancer attendees said they find the program relaxing and educational.

“Physicians always tell patients to eat healthy, but we don’t tell them how,” said Dr. Jordan. “It’s an opportunity to get together with cancer survivors and show them how to make healthy choices, including some things they may not be familiar with, like tofu. Plus the support group. It’s about checking all the boxes.”

How to make soup and stove top slow roast French onion soup and crunchy tofu:

Preparation

•Cut tofu into small cubes, seasonwith olive oil, salt and pepper. Place on baking sheet. Slice red onions for sweet, tangy taste. Use white/yellow or mellow, five pounds, set aside.

•Set aside two quarts vegetable baseand 2 cups wine (optional).

Cooking

•Set oven to 350 degrees. Cook tofufor 30 minutes, until very crunchy, pull out, set aside.

•Heat heavy-bottom pot or dutchoven. Add olive or avocado oil. Heat slightly, add all onions. Cook medium heat until reduced to one layer on pane, 30 to 90 minutes.

•Add optional wine, stir until allbits off pan. Cook for 10 minutes. Add vegetables, stir until all bits are off pan. Add salt, pepper to taste.

Plating

•Lay tofu on bottom of favoritebowl, pour soup with equal parts onions and broth into bowl. Hard, pasteurized cheese can be grated on top if desired.

For more information, visit www.bthelightinfor.org which is also on Facebook and Instagram. Melby can be reached at connect@bthelightinfo.org.

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