🌿 Late Spring Plant-Based Cooking Class
Lentils, Lemon & Loads of Flavor (Gluten-Free)
Join us in the kitchen as we whip up a seasonal, satisfying, and 100% gluten-free menu that’s as nourishing as it is flavorful. This month, we’re focusing on hearty simplicity — with no kneading, no gluten, and no oil — just whole food, plant-based goodness that’s easy to prep and perfect for warm-weather meals.
Here’s what we’ll be making:
🥣 Everything Lentil Drop Buns
Savory, protein-packed buns made from soaked lentils and topped with everything seasoning. No kneading, no gluten, and no fuss — just scoop, bake, and enjoy warm or reheated.
🌿 Herbed White Bean & Artichoke Spread
Creamy, lemony, and fresh with herbs — this spread is the perfect match for our buns and doubles as a dip or sandwich base.
🍋 Spring Vegetable Soup with Quinoa & Lemon
Light yet hearty, this veggie-packed soup is brightened with lemon and finished with quinoa and tender greens — a refreshing bowl for late spring.
Whether you're gluten-free by necessity or choice, or just looking for fresh inspiration, this class is full of nourishing ideas to bring into your weekly rotation. All recipes are oil-free, whole food plant-based, and made to impress without stress.
No need to register for this class as it is included in your membership. I will send an email when the recipes are posted and a Zoom link will be sent to you 30 minutes before class begins.