Getting Grounded with STLVegGirl

Join plant-based food expert, Caryn Dugan, known as the STLVegGirl, for a fun evening creating light fall dishes that are filling and exciting. This hands-on class will make spaghetti squash with spinach-kale pesto and sun-dried tomatoes, spiralized butternut squash with apples and black-eyed peas served with maple-balsamic sauce, chunky tomato-tempeh soup with fresh rosemary, crunchy kale salad with tahini dressing and tofu "feta", plus eggplant-tofu manicotti with spinach and fresh basil.