Caryn Dugan, the plant-based educator and founder of Center for Plant-based Living, shares her fate for creating a lifestyle of healthy eating. This hands-on class for vegans will make chickpea korma with kale and green peas served on brown rice, Greek kale-cucumber chopped salad with kalamata olives and oregano dressing, roasted fingerling potatoes and asparagus drizzled with balsamic, plus pear-apple crisp with maple oat topping.
Wed, Oct 27, 6:30 pm to 9 pm