Cooking Class Modern Vegan Cooking
During this session, you'll learn how to prepare flavorful, stress-free plant-based dishes using simple techniques and thoughtful ingredients. The class begins with a creamy butternut squash soup topped with crisp fried shiitake mushrooms. You’ll then discover how to turn jackfruit into convincing vegan “crab” cakes served with a bright, creamy remoulade. Next, build a hearty kale salad layered with cranberries and honey Dijon dressing. To finish, you'll explore egg and dairy-free baking with soft banana bread chocolate chip cookies made from almond flour. Book your spot today!
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Creamy Butternut Squash Soup With Fried Shiitake Mushrooms
With butternut squash, coconut milk, coriander, shiitake mushrooms and mustard
Vegan Jackfruit Crabcakes With Remoulade Sauce
With garbanzo beans, jackfruit, parsley, capers, vegan mayo, sriracha sauce, spinach, potatoes, soy milk and garlic
Kale Salad With Dried Cranberries & Honey Dijon Dressing
With kale, sunflower seeds, pickled red onions, carrots, dried cranberries, almonds and honey Dijon dressing
Banana Bread Chocolate Chip Cookies
With bananas, almond flour and chocolate chips