Spring into Plant-based Cooking
Bringing in the bounty of spring greens, this plant-based class will also incorporate tofu and miso to round out bold flavors in the delicate and highly nutritious fare.
Gingered Quinoa with Asparagus and Chickpeas
Curried Cauliflower + Hummus Pitas
Italian Orzo with Greens and Feta Cheese
Chinese Tofu with Baby Greens and Brown Rice
Miso, White Bean and Kale Soup