Cooking Class Healthy, Plant-Based Mediterranean Meals
Indulge in the bright flavors of the Mediterranean in this engaging cooking class led by Chef Landi. Craft four plant-based courses while learning the techniques behind your favorite Mediterranean dishes.
To begin the class, you'll learn to make a toasted bruschetta piled high with tomato and basil and drizzled with olive oil and balsamic. Then, make a creamy vegan lentil soup with truffle oil and topped with crunch croûtons.
Next, a turmeric fettuccini pasta filled with fresh vegetables and tossed in a cashew cream and lemon juice sauce. Finish the meal with indulgent French crĂŞpes topped with ice cream and maple syrup.
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Tomato Basil Bruschetta
With toasted Italian bread, garlic, basil leaves, extra virgin olive oil and a balsamic reduction
Creamy Vegan Lentil Soup
With extra virgin olive oil, onions, garlic, carrots, celery, fresh parsley, cumin, oregano, homemade vegetable stock, lemon juice, truffle oil and croûtons
Turmeric Fettuccine Pasta
With onions, garlic, mushrooms, green and red peppers, zucchini & yellow squash and a sauce of cashew, Chipotle, minced garlic, lemon juice and vegetable stock
Vegan Classic French CrĂŞpes
With all purpose flour, corn starch, granulated sugar, salt, canola oil, almond milk, water, lemon extract, and a filling of peanut butter, strawberry jam, dairy free ice cream and maple syrup