Plant-Based Cooking Class: Afternoon Tea, British-style

February 15 When I owned a B&B, we loved serving a vegetarian afternoon tea. In this class, we'll make entirely plant-based cucumber and "egg" sandwiches, scones with tart jam and clotted cream, cheesecake with blueberry topping and mini chocolate cupcakes. Pretty china and tea served from pots, of course! You'll sample and take home the recipes (and any leftovers). You can be hands-on, or just observe. Small class, one-on-one learning, some demo and some hands-on. Bring an appetite and an interest in plant-based cooking. A confirmation letter will include directions.

Host or Publisher Karen Pullen of Everyday Plant-Based Cooking School