Plant-Based Cooking Class: Spanish-Style Tapas

January 18 Exciting Spanish-style dishes, each with tons of flavor. We'll make sauteed garlic mushrooms, grilled asparagus with romanesque sauce, roasted potatoes with smoky saffron sauce, banderillas (tofu satay), garbanzo bean & spinach stew, and pan de canada (flatbread). You'll enjoy a snack plate to nibble on while we cook. 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