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Your favorite vegetable lover
The Pacific Northwest has one of the longest growing seasons in the country and Devra is an expert at making the most of it. This hands-on class showcases the region’s year-round bounty with a menu of easy-to-prepare recipes based on fruits and vegetables that grow locally even during the depth of winter. We’ll prepare Kohlrabi Slaw; Lemon-Garlic Brussels Sprouts; Sesame Collard Rolls; Roasted Vegetable Soup; and Apple Crisp. Vegetarian; no dairy or eggs.
Nourish your body and move toward new goals in the post-holiday season with rejuvenating plant-based dishes. Whether you’re a fan of “Meatless Monday” or have been vegetarian for years, this class is an excellent resource for how to maintain a nutritionally balanced plant-based diet. Shauna will discuss meal planning, answer questions about vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some foundation recipes for a complete day, including Spiced Coconut-Apple Quinoa Breakfast Cereal; Fresh Vegetables with Zesty Ranch Dressing; Kale and Portobello Tostados with Chipotle Cashew Cream; Roasted Cauliflower with Chickpeas and Lemon Tahini Dressing; and a Creamy Banana Peanut Butter Shake. Vegetarian; no dairy or eggs.
Truly enticing seasonal soups and salads are Danielle’s specialty. In this class you will participate in the making of warm Savory Roasted Fingerling Potato Salad with Mustard Greens and Tahini Dressing; Shredded Kale and Brussels Sprout Salad with Maple Sesame Dressing; Nettle-infused Creamy Mushroom Soup with Garlic Pumpkin Seed Pesto Garnish; and Spiced Black-Eyed Pea Soup with Collard Greens and Honey Cornbread. Vegetarian; no dairy, eggs or gluten.