Hummus Trio (black bean, classic chickpea, and Hatch chile) Roasted and Stuffed Acorn Squash (2 versions) Mashed Potatoes with Brown Gravy Roasted Beets and Marcona Almond Salad Loaded Potato Skins Seasonal Fruit Crisp Let\’s start with
Hummus Trio (black bean, classic chickpea, and Hatch chile)
Roasted and Stuffed Acorn Squash (2 versions)
Mashed Potatoes with Brown Gravy
Roasted Beets and Marcona Almond Salad
Loaded Potato Skins
Seasonal Fruit Crisp
Let’s start with a trio of hummus. We’ll sample three types and you can learn some simple ways to make great tasting hummus with seasonal variations. This time of year I start roasting lots of squash and one of my favorite dishes is roasted and stuffed acorn squash. We’ll make a couple variations with lentils and mushroom stuffing, adding some herbs, nuts, dried fruit and vegetables. Mashed potatoes with brown gravy can be made plant-based and taste amazing and is sure to become a family favorite. Roasted beets and candied Marcona almonds will be the stars of a bright salad with a citrus mustard dressing. This salad pairs well with the roasted vegetable dishes. Loaded potato skins filled with vegetables and beans are good enough to eat for a meal. We’ll have a beautiful buffet of these classic comfort foods to enjoy and I predict you’ll choose a favorite to be the star of your next holiday meal. For dessert, a master, seasonal fruit crisp recipe, low in sugar but high in natural fruit flavor, will be the perfect ending. Celebrate fall with us and enjoy these gourmet, delectable plant-based entrees. $45.00 per person
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(Saturday) 1:00 pm - 4:00 pm