Plant-Based Basics

A hands-on cooking class for anyone who wants to eat more plants without giving up flavour. Ten people, one big kitchen, music on, and dinner at the end.

We cook:

A bowl you'll want to make again and again: grains, beans, roasted vegetables

Three sauces that go with everything

Crispy chickpeas and a cashew crema

You take home:

The recipes and a shopping list for your local market