Choosing a plant-based, meatless, vegetarian or vegan diet is a decision that more Canadians are making every day - and it's easy to understand why. Consuming vegetables, fruits, grains and beneficial fats can do wonders for boosting energy, maintaining a healthy weight and providing protection agains certain diseases.
Tonight, we'll share some of our favourite veggie-forward seasonal recipes to help you create healthy, balanced meals. We'll show you how to shop for a variety of vegetables and store them once you get home. Learn how to create 4 delicious meals including an appetizer, two mains and a killer dessert, all using local seasonal vegetables (and maybe a little fruit too).
DUE TO SOCIAL DISTANCING RULES, YOU MUST NOW BOOK AS A SINGLE SEAT (for 1) OR DOUBLE SEAT (for 2), so we can ensure everyone stays 6 ft (2 M) apart.
COOKING CLASS TYPE: Demonstration-Style
MENU: Root Vegetable Carpaccio with Parsley Chimichurri Sauce (V/GF), Spiced Sweet Potato Nachos (VG/GF), Aloo Gobi (Cauliflower) and Baby Spinach Wraps (V), Dark & Delicious Vegan Chocolate Cake (V)
V - Vegan VG - Vegetarian (some dairy used), GF (Gluten Free)
INSTRUCTOR: Donna-Marie Pye, P.H.EC
What To Expect In Our Demonstration-Style Classes: Great cooking is about more than recipes—it's about techniques. In our demonstration-style classes you get to "sit-back and enjoy" while our professional chef instructors lead the class.
- Classes are 2 1/2 to 3 hours, unless otherwise noted
- This class is limited to 11 participants (due to social distancing)
- You will enjoy a generous taste of every dish