Caryn Dugan, the plant-based educator known as the STLVegGirl, and owner and founder of Center for Plant-based Living, is eager for summer and all the fresh vegetables perfect for rolling. This hands-on class will make Asian mushroom-ginger-green onion summer rolls with spinach and cucumbers served with orange dipping sauce, spicy tempeh-mango rolls with scallions and cucumbers, vegan barbecue chickpea-vegetable summer rolls with tahini and cumin, vegetable-brown rice sushi with cucumbers and wasabi, and trumpet mushroom-avocado rolls with onion and basil.
Wed, Jun 10, 6:30 pm to 9 pm