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Event

Hearty Vegetarian Holidays: Spice Up Thanksgiving

Hearty Vegetarian Holidays: Spice Up Thanksgiving

$195 Only $185 (member pricing)

Available 14 left

For home cooks who prefer the side dishes at Thanksgiving, vegetarians and vegans, rethink your holiday table and bring Latin spice to a hearty holiday meal where vegetables are the stars! 

Bring mushrooms to the center with a balsamic red wine glaze to be paired with a mezcal cranberry compote. Chef Annelies will share her beloved family recipe for Tita's cornbread dressing that her grandmother made when she immigrated to the US! Finally, a fun technique for "roasting" roots with a miso jalapeño gravy to drizzle over everything. Finally, you'll end the meal with a dairy-free pumpkin pot de creme with spiced pepitas.

Thu, Nov 19, 2026
Annelies Zijderveld

Menu

Balsamic Red Wine Glazed Portobellos

Mezcal Cranberry Compote

Tita's Cornbread Dressing

Chile Braised Roots

Miso Jalapeño Gravy

Pumpkin “Pot de Creme” with Tofu and Spiced Pepitas

Allergens: Soy, Tree Nuts, Wheat. Concerns? Email info@18reasons.org

Annelies Zijderveld

Annelies Zijderveld

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.

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