If you thought you couldn't enjoy seafood as a vegetarian, get ready to be surprised. In this in-person cooking class, Chef Skye will share her culinary techniques and knowledge of unique ingredients to teach you how to create meat and fish-free recipes. Your meal starts with a vegan artichoke and spinach dip. The entree is plant-based scallops and calamari with mushrooms, tofu and miso. You'll finish off this in-person cooking class with vegan chocolate mousse prepared with avocado, cacao powder and maple syrup.
Vegan Artichoke and Spinach Dip
Plant Based Scallops and Calamari
With mushrooms, hearts of palm, tofu and miso
Vegan Chocolate Mousse
With avocado, cacao powder, maple syrup and sea salt