The Plant Forward Kitchen: Plant Based Baking

Instructor: Chef Emily Larsen, Spilling the Soup*

Plant Based Baking: Thurs., Nov. 4 | 6 – 8 p.m.

Virtual class hosted on Zoom

Single class: $25 members | $30 nonmembers  (class only)

A plant-based diet has been proven to improve our well-being, as well as that of our planet and the animals. Each week Chef Emily Larsen will introduce you to a star ingredient of a plant forward kitchen and show you how to incorporate it into each meal with techniques and flavors that keep culinary boredom at bay. If you’re not ready to take the leap to a full plant-based diet, that’s okay! You’ll learn how to adapt each meal to your liking. 

Week Four: Plant Based Baking

In the final week of the series we’ll talk about plant based baking! We’ll start with a savory vegetable pot pie with a vegan crust from scratch, followed by aquafaba chocolate sponge cake with coconut whipped cream. Chef Emily will cover plant based baking tip including what common substitutions work best. 

*Grocery pickup available, $30 per session


$60.00/person
$55.00/person
$25.00/person
$30.00/person
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