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! 🎆
You will receive your Zoom link to join class 30 minutes prior via email. Please feel free to cook along with us, or, simply sit back and enjoy the show! Your recipes are available through the green button above. I hope to see you!