This is the final 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 flavorful appetizer made with apples, figs, and caramelized onions. For dessert, I will demonstrate a unique way to make a pecan pie without eggs or refined sugar. Just a hint for the pie, there is a very healthy and unique ingredient that you would never have expected!
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 1 hour, 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.
Caramelized onion, apple, and fig crostini
This is a simple, yet elegant appetizer that is packed with flavor.
Egg and refined sugar free pecan tart
You will be surprised at how good this is, and how it is made!
A preview of what is to come…
I am open to suggestions for future classes.
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!