My Vegan Valentine

Started on February 13, 2020 3 hours

Turn up the heat with a plant-based, romantic, interactive, hands on cooking class this Valentine’s Day. This decadent dinner will start with Jackfruit “Crab” Salad over Crispy Potato Pancakes, followed by Fennel Sald with Grapefruit and Fried Shallots, the entree will be Eggplant Rollatini with Hemp Seed Pesto drizzle, Pine Nut Risotto, and Balsamic Carrots. The evening will finish with vegan chocolate cake with halvah crumbles, and coconut cream. Each course will be wine paired.