Creamy Grits Roasted Vegetable Hash Sauteed Spinach Wild Roasted Mushrooms Stuffed Spaghetti Squash Cauliflower \’Steak\’ with Walnut Caper Sauce Portobello Mushroom Stuffed with Hummus Asian Green Beans Farro Pilaf Shaved
Roasted Vegetable Hash
Wild Roasted Mushrooms
Stuffed Spaghetti Squash
Cauliflower ’Steak’ with Walnut Caper Sauce
Portobello Mushroom Stuffed with Hummus
Asian Green Beans
Shaved Brussels Sprouts
Learn to create the plant-based meal of your dreams. I’ve been all over the country and tasted amazing chef-prepared vegetable plates, prominently listed with the featured entrees of the day, made from local farm produce, local grains, herbs, and fresh sauces, artfully arranged to look better than anything ordered by the meat eaters. It’s not hard to do, but requires some thought and a passion for eating the best whole foods you can find. I want to teach you how make several components that can be combined to make these beautiful seasonal vegetable plates that look and taste like a featured entree from the finest restaurants in the country.
Creamy grits, roasted vegetable hash, steamed organic kale, sweet potatoes, wild roasted mushrooms, black eyed pea patty, sauteed spinach and tomatoes with curry sauce, stuffed spaghetti squash ’lasagna’ with broccolini, roasted cauliflower with tahini, cauliflower steak with walnut caper sauce, portobello mushroom stuffed with hummus, Asian spicy almond green beans, farro pilaf, shaved Brussels sprouts are some of the possible choices we will be making.
We will make a variety of the tastiest plant-based dishes you’ve ever tried and then arrange them beautifully. This is a meal you don’t want to miss. Bring a friend and enjoy! $45.00 per person
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If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.
(Saturday) 1:00 pm - 4:00 pm