Holiday Cooking Class

We gave a cooking class hosted by Los Gatos library in collaboration with the Plant-Based Advocates. We created a savory plant-based holiday feast with a mouthwatering mushroom Wellington as centerpiece. We made a vegan stuffing, and give a plant-based twist to beloved classics like a green bean casserole, roasted sweet potatoes, and more.

Here is the recording (note it's missing the first few minutes):

And here are the recipes of the mushroom Wellington, cauliflower and wild rice stuffing, and the green bean casserole.

As for the side dishes, it's easy to "veganize" them by simply replacing the animal products by their plant-based version.

• Butter: we love Miyoko’s and Earth Balance.

• Milk: any plant-based would do.

• Cream: we make our own with cashews, see our cooking video.

• Honey: use maple or agave syrup.

We have several other delightful holiday recipes that will beautifully complement any festive table setting:

• Gougères

• Cashew cheese log

• Golden flower

• Gâteau de crêpes

And if you don't feel like cooking, here are some delicious plant-based roasts you can buy.

Bon appétit!