Grazing Board with Vegetables and Dips Mushroom and Squash Wellington (puff pastry filled with vegetables) Tofu Roast Cornbread Dressing with Pecans and Cranberries \’Cheesy\’ Rutabaga and Potato Mash Creamy Pasta Salad
Grazing Board with Vegetables and Dips
Mushroom and Squash Wellington (puff pastry filled with vegetables)
Cornbread Dressing with Pecans and Cranberries
’Cheesy’ Rutabaga and Potato Mash
Creamy Pasta Salad
Maple Sweet Potatoes
Pumpkin Spice Bread with Plant Based Cream Cheese and Figs
Thanksgiving and Christmas dinners are right around the corner. I have always loved the side dishes best! Potatoes, yams, green beans, salads, cornbread stuffing, cranberries, corn casseroles, rolls, and gravy. Now that I eat a whole foods plant based diet I’ve found ways to make these dishes the star of the show using organic, fresh, local ingredients. In addition to plant-based versions of my favorite side-dishes, I’m also making centerpiece plant-based entrees, including a beautiful Tofu Roast and Mushrooms Wellington. I like these much better than a processed plant roast like Tofurky. Things can get challenging when you’re invited to a regular holiday meal focused on meats and food drenched in dairy and fat and sugar. Hosting your own dinner and making the food you love is one way to really enjoy a holiday meal. If someone really wants a particular dish he or she can bring it and share, but I won’t ask people to bring food. Alternately, if you’re going somewhere for a holiday meal, use these recipes and bring a couple things along that you will enjoy. At this class we will feast on two centerpiece entrees: a beautiful Vegetable Wellington, a Roasted Tofu ’ham’ and enjoy a number of delectable sides, including a rich cornbread dressing, plant-based cheesy potatoes, Collard Greens, Pasta Salad, Maple Sweet Potatoes. I will serve a plant-based pumpkin pie for dessert. $45.00 per person
$45.00 per person
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(Saturday) 1:00 pm - 4:00 pm