Get ready for a completely vegan take on all your favorite Italian dishes in this cooking class with Chef Julia. You'll learn an expert's tips and tricks for vegan cooking as you discover new wholesome, mouthwatering recipes.
Start this three-course menu with a flavorful heirloom tomato bruschetta prepared with a crusty vegan baguette and topped with fresh basil and olive oil. Next, you'll get to make your very own handmade cavatelli pasta tossed with a garlicky, nutrient-dense kale pesto sauce made with basil, sunflower seeds, lemon and bread crumbs. For dessert, enjoy a heavenly, creamy panna cotta made completely vegan and topped with 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