Unlike some highly processed vegan products, plant-based vegan ingredients are whole foods and high in nutrition.
We’ll talk about how to get the complete protein and how to cook with those delicious fresh ingredients. In this online interactive class, we’ll make crudité with homemade spicy vegan mayo and mutabal shamandar (beet tahini dip), chickpea tomato coconut curry soup, warm cauliflower rice with falafel, roasted sweet potato, braised vegetables, and homemade vegan tzatziki sauce, and mini apple maple crisp. We’ll also talk about how to make vegan yogurt from scratch at the end of the class.
Schedule: Saturday, January 16 from 4-6:30pm.