Briarpatch Co-op Cooking Classes: Plant-Based Meal Planning Series: Part 2 Pantry Staples with Shauna Schultz, RD
Plant-based eating patterns (aka vegan) are gaining momentum, with health, ethics, and sustainability as reasons for the switch. This is a trend anyone can implement in some form and reap the benefits. It is, however, a new way of eating for many people, and sorting through the myriad of information out there can be overwhelming. This four-class series to be held on Oct. 10, 17, 24, and Nov. 7, will demystify plant-based diets and help you design easy-to-make, nutritious, foundation plant-based meals. Each class comes with handouts on meal planning and nutrition.
Stocking your pantry and fridge with healthy staples allows you to pull meals together with ease and make substitutions when needed. In this class we will explore ingredients and foods to have on hand as well as recipes for staples like Maple Almond Butter, Vanilla Hemp Milk, Lemon Tahini Dressing, Zesty Ranch Dressing, Almond ‘Parmesan,’ and Basic Cashew Cream. Gluten-free.
Co-op Cooking Classes are held in the BriarPatch Co-op Community Cooking School
For more information: Sign up online or with Hilary: (530) 272-5333 x 134 or email: email@example.com.