Thanksgiving isn’t usually the most plant-based-friendly holiday, but skipping turkey at your holiday meal doesn’t have to mean eating nothing but tofurkey and salad. This class will help you explore a variety of vegan options for appetizers, entrees, and sides that feel right at home on a Thanksgiving table. Whether you’re making a fully plant based spread or looking for ideas for vegetarian/vegan options to bring to a potluck, this class will bring new inspiration to your holiday table or to your general seasonal cooking.
On the menu:

• Smoky Butternut Squash Dip

• Pear Salad with Mustard Vinaigrette & Hazelnuts

• Mushroom & Sage Phyllo Pie

• Twice-Baked Sweet Potatoes with Savory Rosemary Crumble

• Garlic Confit Mashed Potatoes with Mushroom Herb Gravy

• Caramelized Brussels Sprouts and Delicata Squash with Lentils & Tahini Sauce

This class can accommodate students with gluten free diets. Please leave a note at checkout if this applies to you or anyone in your group.

Classes are BYOB. Note that some classes can be adapted to meet dietary needs, but not all. Please contact us if you have any questions about dietary restrictions.

*This class is offered more than once. Be sure to choose the right date!