Plant forward, veg-centric or just plain vegetarian—whatever you want to call it, we are all trying to include more non-meat dishes in our everyday eating.
DurationPlant forward, veg-centric or just plain vegetarian—whatever you want to call it, we are all trying to include more non-meat dishes in our everyday eating. In this session, we celebrate a wide and wondrous array of seasonal vegetables and show you how to include more whole grains, nuts and seeds in your meals for a more sustainable diet.
The class recipes are vegetarian with vegan options and will wow even the most dedicated of carnivores.
Menu | Recipes:
We have built The Civic Kitchen from the ground up to be the perfect place for home cooks to learn. Our space is open, airy, bright and welcoming. To your left when you walk in you’ll notice our cookbook library.
Which is a great resource for learning about different techniques, cuisines and styles. On your right is the large communal table where you and your fellow classmates will enjoy eating the meal you cooked together in class.
Have you been curious about eating a plant-based diet? Eating vegan doesn't mean only eating salads. In this class, we will discuss simple swaps for everyday favorites and make create a new family favorite.
You don’t have to be a Vegan to cook a fabulous vegan meal. We’ve created five fantastic recipes from appetizer through dessert that will redefine your idea of vegan food. It’s a healthy and delicious way to broaden your culinary repertoire.
In this interactive cooking class, Marianne Tshihamba serves up dishes inspired by her travels. You may be in DC for the Summer, but that doesn’t mean you have to suffer! Cool off with these delicious, refreshing signature dishes.
In this class we will be making a complete meal, main course, vegetable and dessert. We’ll be making Creamy Lemon Chicken Pasta with Roasted Brussel Sprouts and for dessert, Chewy Oatmeal Raisin Cookies! A meal to satisfy all your cravings!
Veggie Centric cooking class is offered by Let's Cultivate Food. Let’s Cultivate Food began when Chef Yoon Lee together with a Sous Chef were looking for a change of scenery.
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