PLANT BASED FINGER FOODS AT DINNER

This class provides a fountain of knowledge on how to use proteins to create balanced meals while eliminating the use of animal products. These recipes introduce plant forward foods used in creative ways to make foods that taste great and are easy to plan and prepare. Come for a fun and enlightening cooking experience so that you can incorporate these lessons into a new way of eating. Our lesson is Silken Tofu–Miso Tartines with Avocado, Cucumber and Sesame (toasted sliced Bread topped with a creamy vegan spread of Silken Tofu, Miso, Vinegar, & Sesame and finished with sliced Avocado, Cucumber and Sesame Seeds); Italian Flatbread with Salsa Verde; Vegan Caesar Salad Spears; Buffalo Cauliflower Bites with Vegan Ranch Dressing; Roasted Vegetable Street Tacos with Cilantro Pesto; Pav Bhaji (Mashed Vegetable Curry Sliders), and Spring Rolls with Carrot-Ginger Dipping Sauce.