The Seasonal Vegan: Early Summer

As spring gets into full swing, leave behind heavy winter foods and gear up for light, fresh, plant-based eating. Join Chef AmyLeo to prepare a delicious and entirely plant-based meal that is sure to please spring palates of both vegans and non-vegans alike. Beyond an excellent and adaptable set of recipes to carry you through spring and summer, you’ll also learn kitchen hacks that you can use anytime to make cooking easier and more enjoyable. Any season, all vegan!

Class menu will include:

• Himalayan-Salted, Balsamic-Seared Asparagus
• Watercress Fennel Salad
• Tahini Drizzle over Quinoa-Snow Pea Pilaf
• Maple-Sweetened Rhubarb Crisp with Coconut “Crème Fraîche”