Plant-Based Cooking Class: Fall Feast

Plant-Based Cooking Class: Fall Feast

Try these seasonal plant-based recipes, perfect for Thanksgiving dinner.

By Karen Pullen of Everyday Plant-Based Cooking School

Date and time

Saturday, November 16 · 11am - 2pm EST

Location

Chapel Hill

Briar Chapel Chapel Hill, NC

Refund Policy

Refunds up to 7 days before event
Eventbrite's fee is nonrefundable.

About this event

  • 3 hours

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 we 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.

Organized by

Karen Pullen of Everyday Plant-Based Cooking School

My classes offer an opportunity to try plant-based cooking in a small group setting. Classes include demonstrations and hands-on cooking, recipes, refreshments, and sampling. We'll make familiar dishes plant-based, and try new ingredients in dishes that you'll incorporate into your everyday cooking.

I have certificates in plant-based cooking from the culinary school Rouxbe and in plant-based nutrition from the T. Colin Campbell School of Nutrition Studies at Cornell. I'm also licensed by the Physicians Committee for Responsible Medicine as a Food For Life instructor.

Why do I offer these classes? Research has shown that eating plant-based can prevent, slow, and reverse heat disease, cancer, diabetes, and obesity.  I believe that the plant-based way of eating can change lives through improved health, energy, and well-being. Join me in a class or two, and learn some new recipes!

$59