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PLANT-BASED COOKING FROM ROOT TO STEM

Join dynamic Caryn Dugan, known as the STLVegGirl, for a plant-based vegan class with the hot food trend of cooking from root to stem. This hands-on class will infuse more nutrient-dense ingredients working with Caryn to make a bright six-vegetable root to stem salad with peas and walnuts topped with creamy hemp dressing, broccoli-cauliflower chickpea curry with carrots and celery, crispy Mediterranean flatbread with beats and artichokes served with hummus and kalamata olives, plus vegetable sliders with carrot top-basil pesto loaded with fresh herbs and walnuts.
5/24/2018 6:00 PM to 8:30 PM
$55.00

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Add PLANT-BASED COOKING FROM ROOT TO STEM to Cart

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