Cook Along: a Plant Based Thanksgiving with Robin Asbell

We are all looking for the flavors of Thanksgiving, and all the comfort and familiarity. This year, more than ever, we are keeping our gatherings smaller and more intimate. Come into my kitchen, and we’ll share community as we cook together, in a way that we can’t right now, IRL. In this two hour class, we will make three of my “must-have” holiday recipes, on a more intimate scale. At the end, you will have a meal, which you can enjoy now. Then you can recreate it on the big day, having already done a test run.

Herbed Mushroom Gravy: Thanksgiving isn’t the same without gravy, and this creamy, umami-packed gravy is perfect on this “Savory Breast of Plants,” as well as over stuffing, mashed potatoes, or a hot mock meat sandwich!

“Savory Breast of Plants”: Make your own gluten-free main course from plant-based whole foods, and shape and bake it in around 40 minutes. Contains soyfoods, prepared to be savory, chewy and delicious.

Pumpkin Spice Phyllo Turnovers: Baking a pie takes time, and makes 8 servings. Shake it up and make these creamy, spiced pumpkin filled turnovers, wrapped in crispy phyllo.

Your Virtual Class experience

I heartily encourage you to cook along with me, but you certainly don’t have to. After you register and pay via Eventbrite, you have a spot reserved. A week before our class, I’ll email you the recipes, a shopping list, and instructions on how to set up anything that needs to be pre-heated, thawed, etc. We will chop, sauté, simmer and bake it all in real time, together.

I’ll also send some notes on how to navigate the zoom environment. You’ll get the zoom links, ID code, and housekeeping notes, for an easy check in.

This class is limited to 12 participants, and I can see you on my zoom screen. As we prepare the recipes, I’ll check in with you and take questions about the process. We will have a facilitator on the meeting to read me your questions in the chat.