Demeatrie is ready to teach you her easy-to-master cooking techniques for
bringing out the flavor in a selection of vegetarian favorites. In this
hands-on class, you’ll learn how to use high-quality ingredients to prepare
recipes that are both healthy and tasty!
prepare a vegan version of crab cakes made with hearts of palm, tofu and
chickpeas; roasted beets and oyster mushrooms with cashews; and a sweet corn
and barley risotto with Parmesan and green peas. And end your lesson on a
sweet, decadent note with a green tea and caramel pot de crème.
#Vegan substitutions available upon request
With hearts of palm, tofu, chickpeas, panko, lemon juice and Dijon
Roasted Beets and Oyster Mushrooms
With cashews, almond milk, arugula and pumpkin seeds
Sweet Corn and Barley Risotto
With Parmesan, green peas, white wine, vegan butter and leeks
Green Tea and Caramel Pot de Crème
With milk, heavy cream, sugar, salt and powdered sugar