September 10, 2016, at 11:00 AM
Kitchen Conservatory

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.

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