Thanksgiving Vegetarian Mains to Celebrate

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Feast on this festive vegetarian menu during the holidays! All are welcome at the Eat More Meatless table: omnivores wanting to eat more plant-based, vegetarians, and vegans. In this class, you will make meatless main courses that will delight and surprise, starting with Holiday Tofu en Papillote, an entire Thanksgiving meal stuffed into parchment packets and learn the joy (of clean-up) in the delightful delivery of these packets. Then, we will make a Mushroom Wellington that is a showstopper—rich mushroom filling inside and a flaky crust that bakes until golden. We will also make cranberry rosemary sparklers—a festive mocktail with ideas for how to make it into a cocktail for those who imbibe. 

Annelies couldn’t resist adding a sweet to the class menu (it is the holidays after all!). Dessert will be a tart that revels in toasted pecans and a creamy maple filling all tucked inside a nut and date crust. This class will get you into the holiday spirit and provide tasty inspiration for the season's eatings.    

MENU

Mushroom Wellington

Holiday Tofu en Papillote

Cranberry Rosemary Sparklers

Toasted Pecan Maple Cream Tart
 

This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.

_{Photo credit: Annelies Zijderveld}