PLANT BASED GOODNESS

Many are eating little, or no meat and this class offers a menu that makes it fun to be creative with vegetables, using meat as an addition to a meal not the focus of it. Get inspired and learn these great recipes! Our lesson is Broccoli Salad with Avocado Dressing; Cauliflower Shawarma with Spicy Tahini (Roasted Cauliflower Florets & Red Onion Wedges seasoned with Cumin, Paprika, Coriander, Turmeric, and Cayenne); Grilled Veggie & Hummus Wraps; Chickpea Salad with Homemade Vegan Mayo; Cashew e Pepe e Fungi (Combination Vegan Cacio e Pepe & Carbonara); Gumbo Z’herbes (Green Gumbo), and Vegan Chocolate-Frosted Devil’s Food Cupcakes.