April 17, 2019, at 06:30 PM
Dierbergs - Des Peres

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.

Our Menu:
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

 

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