From Smoky Salad to Strawberry Finale
This one's got crunch, color, family stories, and chocolate.
Join us for a flavor-packed, plant-powered class that hits every note—from savory spice to creamy indulgence.
We’ll kick things off with a Sweet & Smoky Cauliflower Chickpea Crunch Salad, where caramelized cauliflower and crispy chickpeas meet fresh herbs, lime, and creamy avocado for a salad that does not play by the rules.Then, we’re handing the mic to Barbara, who will share her family’s Bombay Tuna-no recipe, a plant-based twist on a beloved classic from her childhood. It’s tangy, crunchy, curried, and just plain fun. Bonus? You’ll learn how to make Caryn’s no-oil, tofu-based mayo from scratch.
And finally, because no class is complete without a little something sweet—Red, White, and Blue Chocolate Mousse–Filled Strawberries will send us home smiling. Silken tofu and cocoa come together for a dreamy mousse piped into juicy strawberries, garnished for the your Independence Day celebration!
____
IMPORTANT STUFF!
Recipes will be sent out on June 25.
The Zoom link to attend class will be sent 30 minutes before class begins. All times are in the Central Time Zone.
Join us for an engaging and interactive Zoom class that will be recorded and the replay will be available exclusively for members in their member library. If you're interested in becoming a member and accessing this valuable resource, you can learn more here.
