PLANT BASED WINNERS

This plant-based class opens a new way of cooking that is lighter, appealing, and delicious. The lessons of this class will show how to create deep flavors without using meat or dairy through creative recipes and cooking processes. Learn and be inspired by the recipes and style of cooking. Our lesson is Super Green Pasta Salad (tube pasta, peas and sugar snaps in a creamy spinach-basil miso sauce); Coconut Saag (lush coconut-braised greens with tofu, finished with spiced cumin-chile oil); Black Bean Chilaquiles Verde (baked tortilla wedges tossed in a deeply flavored green salsa verde with poblanos, jalapeños, tomatillos, and black beans); Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds; Vegan Chickpea Salad with Homemade Vegan Mayonnaise; Cauliflower Shawarma with Spicy Tahini (roasted cauliflower florets and red onion wedges seasoned with cumin, paprika, coriander, turmeric, and cayenne served on pita bread with tomatoes, cucumbers, olives, and spicy tahini), and Vegan Chocolate Chip Cookies with Olive Oil and Sea Salt.