Weeknight Vegan - Autumn Menu Cooking Class

In-PersonThe Mission, San Francisco


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Medium (10-15 Guests)
Need a little vegan inspiration? This hands-on cooking class features a range of cooking techniques and recipes to ensure your plant-based diet is varied & full of flavor. Learn to adjust recipes that usually contain animal products without compromising on taste. Chef Frances Wilson will help you to coax the best from the bay area's fall produce. Silky homemade tofu pairs with super-sweet late season tomatoes. Spiced cashew curry fortified with roasted sweet potatoes is elegant on an ebony bed of forbidden rice. And our crisp old friend the wedge salad gets a makeover with smoky, savory yuba and toasted pecans. For dessert? Crêpes with tart/sweet oven-slumped plums bid a worthy farewell to summer's last harvests. These recipes are easily modified to include an array of additional fruits and vegetables as seasons & availability change. After cooking, you’ll sit down with your fellow students to enjoy the feast, with wines, beers & non-alcoholic drinks before you depart with new skills and ideas to use at home. Notes: - This is a 4 hour hands-on cooking class. - Please advise us of allergies & other dietary restrictions in advance. - We have aprons, knives, recipe copies & everything else you’ll need. - Please wear comfortable, closed-toed shoes & plan to tie your hair back if it is long. The class will begin on time; please be prompt.

Menu detail

Wedge Salad with Crispy Smoked Yuba & Pecans
Homemade Tofu with Cherry Tomatoes & Basil
Roast Sweet Potato, Cashew Curry & Forbidden Rice
Crêpes with Roasted Plums

Weeknight Vegan - Autumn Menu Cooking Class

In-PersonThe Mission, San Francisco
(Exact Address will be shared upon purchase.)