Travel the world through vibrant plant-based cuisine in this three-week cooking series.
Each class explores a different region while preparing inspired dishes full of bold spices, fresh ingredients, and global flavors.
Dishes include Falafel with hummus & herb salad, vegetable spring rolls with a savory dipping sauce, and ratatouille with a carrot salad. Students learn cooking techniques and plant-based dishes inspired by multiple culinary traditions while gaining confidence working with herbs, spices, and seasonal produce. |
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