Use traditional Italian cooking techniques to create flavorful vegan dishes in this interactive cooking class with Chef Julia. You'll learn how to recreate the classic flavors of Italian cuisine using plant-based ingredients to make each dish lighter, fresher and vegan. Start with a classic tomato bruschetta on a vegan baguette, then top handmade cavatelli pasta with vegan pesto bursting with the flavors of basil, lemon and kale. For dessert, you'll learn how to make soy milk panna cotta and top it with a strawberry compote.
Heirloom Tomato Bruschetta
With vegan baguette, onions, basil and olive oil
Handmade Cavatelli Pasta and Vegan Kale Pesto
With basil, sunflower seeds, garlic, lemon, olive oil and bread crumbs
Vegan Panna Cotta and Strawberry Compote
With soy milk, agave, lemon zest and vanilla beans