Plant-Based Cooking Class: Comfort Foods

We'll make familiar comfort foods but use plant-based ingredients: a no-meat loaf, mushroom gravy, scalloped potatoes Florentine, mac & cheezy pasta, pumpkin bread, and apple tart. You'll enjoy a snack plate to nibble on while I cook at least five recipes. 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