This is the second class in the 3-part series of plant-based Thanksgiving cooking.
The holiday season typically involves family and friends, along with larger gatherings where you need to bring food. Unfortunately, this year will be different for most of us. I have a few recipes that are perfect for any size of gathering, from small to large.
This class features a wonderful warm fall salad made with wild rice, balsamic roasted grapes, and pecans. I will also be demonstrating how to make sugar-free date glazed carrots.
The class will be held virtually using Zoom. You will receive a link to the Zoom meeting and a list of ingredients via email upon registration. A copy of the recipes will be sent via email after the class is finished.
I expect the class to last around 45 minutes, and I will leave time at the end for any additional questions that were not answered during the class. I will have multiple cameras set up to provide attendees with the best viewing angle for each process!
The class is free, but donations as little as one dollar can be made when you register or any time after the class if you felt the class provided entertainment or educational value.
Wild Rice and Balsamic Roasted Grape Salad
This salad is served warm and is perfect for a holiday side dish or stuffing for roasted squash.
Sugar free date glazed carrots.
This was a childhood favorite of mine, and the dates add just the right touch of sweetness and caramel flavor.
Here is a preview of what is to come in the third class…
Class 3 will feature an appetizer with apples and figs, and a pecan tart dessert.
Although I wish this class was live and in-person, you can still expect to enjoy yourself, learn something new, and have a few laughs!