Deliciously Plant-Based for the Holidays Part 1 – November 14
Join me for part 1 of my Deliciously Plant-Based for the Holidays Cooking Series. Over the next several weeks I’ll be teaching fellow foodies how to put a creative, healthy twist on classic holiday recipes; as well as throw in a few new inspiring ideas for delicious holiday dishes. Whether you’ll be hosting your own holiday celebration or attending as a guest, you’ll have plenty of tasty options to delight your family and friends. For Part 1, the focus will be on “healthying-up” up Thanksgiving without compromising taste.
- Butternut Squash & Apple Bisque – Add a little elegance and style to your Thanksgiving dinner this year by offering a warm, delicious soup as one of your starters. While the recipe, itself, is extremely easy to prepare, the flavor and texture will say otherwise. Smooth, velvety, and brimming with fall flavors, your dinner guests will have no clue this soup is free of dairy.
- Millet & Mushroom Sage Stuffing Muffins – A fun, gluten-free way to serve up your stuffing this year, especially if your Thanksgiving will be bird-free. This is another surprisingly simple recipe full of flavor and texture.
- Shepherd’s Pie with Roasted Garlic Cauliflower Mash & Red Wine Wild Mushroom Gravy – I take a humble vegetarian shepherd’s pie and dress it to impress the holiday guests! Filled with lentils and winter root veggies, I add a delicious red wine mushroom gravy simmered with seasonal flavors and top it with cauliflower mash made with roasted garlic and cashew cream. The beauty behind this recipe is that you’re learning three recipes in one! For your holiday gathering you can make the shepherd’s pie in its entirety, or opt to make only the cauliflower mash with the red wine mushroom gravy!
Class will involve hands on prep, lots of eating throughout and take home recipes.
- All organic
- Locally grown produce (provided by Front Porch Pickings)
Sponsored by Front Porch Pickings, delivering the freshest local organic produce to your door weekly.
Price: $55 – SOLD OUT
*cancellations 2 weeks prior to class are nonrefundable
Instructions for paying with PayPal: Once you make a payment, your spot is reserved. Click the “Pay Now” link above to go to PayPal. You will get a confirmation email from me within 24 hours. Please be sure to check your SPAM if you do not receive an email from me within 24 hours.
If you don’t have a PayPal account: After you click the “Pay Now” link, choose the quantity of spots you want to purchase and click “check out.” You’ll be diverted to a login page. Ignore the login and click “Don’t have a PayPal account?” on the bottom right. There, you can securely pay with your credit card.
If you can’t make it to this class: I also provide private cooking classes and cooking parties you can do right in your own home. Send an email to [email protected] if you’re interested.
The Overlook at Daytona
101 Seabreeze Blvd.
Daytona Beach, FL 32118
*Class is held in the clubhouse overlooking the pool. You will be emailed detailed directions so make sure to check your JUNK Folder if you do not receive an email from me within 24 hours of registering.