Get inspired to create plant-based meals for your family that taste good and are fun, too! Caroline, local cookbook author and mom of two, will share her favorite plant-based recipes for parents looking to spur their kids’ enthusiasm for vegan eating. Watch as she prepares Curly Zucchini Noodles with Thai Sauce, and Skillet Peanut Butter Sundae — a giant peanut butter cookie made in a cast-iron skillet, topped with coconut cream and homemade chocolate sauce — for dessert.
Vegan and gluten-free.
About the instructor: Caroline is a cook, writer and terminal brain cancer patient. She attended the La Varenne culinary program in Burgundy before beginning her career writing and styling recipes as a food editor for Martha Stewart’s “Everyday Food.” Her recipes have appeared in a variety of national magazines since then, and she is the author of three cookbooks, as well as a children’s book. After her diagnosis in 2017, Caroline shifted her diet, and started a vegan soup club for her friends in Seattle who cooked for her when she was sick. She began writing personal essays on her blog “The Wright Recipes,” as well as for other major online publications, about her cancer as it relates to food. When she isn't writing and cooking, Caroline loves to teach cooking classes.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Tuesday, April 27, 5:00 - 6:00 pmRegister for class