In this hands-on cooking class, you'll transform authentic southern cuisine into a vegan feast. Chef Regine will teach you how you can re-create Southern classics into exquisite vegan meals by using fresh-quality ingredients and the right techniques.
You'll create a three-course menu, starting with oyster mushrooms and creamy cheese grits. Next, tasty Southern-style garlic greens made with vegetable stock, smoked paprika and fire-roasted tomatoes. And to finish up with the perfect southern dessert, you´ll make a vegan sweet potato pie with coconut cream and bourbon vanilla. This class is perfect for vegans wanting to diversify their meals or omnivores interested in adding plant-based options to their menus.
Oyster Mushroom and Creamy Cheese Grits
With sherry, scallions, bell peppers and coconut cream gravy
Southern-style Garlic Greens
With vegetable stock, smoked paprika and fire-roasted tomatoes
Vegan Sweet Potato Pie
With coconut cream and bourbon vanilla