Plant-Based Cooking Class: Thanksgiving

All of these recipes are perfect for a Thanksgiving feast: baked Delicato squash with sausage-quinoa stuffing, butternut squash-carrot-ginger soup, brussels-apple salad, and pumpkin pie bars. 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