Grazing Board with Vegetables and Dips

Mushroom and Squash Wellington (puff pastry filled with vegetables)
Tofu Roast
Cornbread Dressing with Pecans and Cranberries
“Cheesy” Rutabaga and Potato Mash
Creamy Pasta Salad
Collard Greens
Mushroom Gravy
Maple Sweet Potatoes
Pumpkin Pie
Pumpkin Spice Bread with Plant Based Cream Cheese and Figs

Thanksgiving and Christmas dinners are right around the corner. I have always loved the side dishes best! Potatoes, yams, green beans, salads, cornbread stuffing, cranberries, corn casseroles, rolls, and gravy. Now that I eat a whole foods plant based diet I’ve found ways to make these dishes the star of the show using organic, fresh, local ingredients.  In addition to plant-based versions of my favorite side-dishes, I’m also making centerpiece plant-based entrees, including a beautiful Tofu Roast and Mushrooms Wellington. I like these much better than a processed plant roast like Tofurky.  Things can get challenging when you’re invited to a regular holiday meal focused on meats and food drenched in dairy and fat and sugar.  Hosting your own dinner and making the food you love is one way to  really enjoy a holiday meal.  If someone really wants a particular dish he or she can bring it and share, but I won’t ask people to bring food.  Alternately, if you’re going somewhere for a holiday meal, use these recipes and bring a couple things along that you will enjoy. At this class we will feast on two centerpiece entrees: a beautiful Vegetable Wellington, a Roasted Tofu “ham” and enjoy a number of delectable sides, including a rich cornbread dressing, plant-based cheesy potatoes, Collard Greens, Pasta Salad, Maple Sweet Potatoes. I will serve a plant-based pumpkin pie for dessert. $45.00 per person

$45.00 per person

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

Pumpkin Spice Cake with Cream Cheese Frosting
Sugar Cookies (to decorate)
Apple Walnut Cake
Rich Chocolate Brownies
Cinnamon Rolls

This time of year desserts are everywhere. Most are full of butter, eggs, and milk products, though. I have worked hard to collect, test, and perfect several great plant-based holiday desserts. One of my most successful desserts has been the pumpkin spice cake. Last year I made this for the Christmas dinner main dessert. I didn’t say anything about it being plant-based and it was devoured. In this class we will make Sugar Cookies, perfect for decorating, Apple and Walnut Cake, filled with fresh apples, Rich Chocolate Brownies, and last but not least, plant-based cinnamon rolls. $45.00 per person

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.