Whether you’re a lifelong vegetarian, a recent convert, or just someone looking to add more plant-based meals into your everyday life, everyone could use a little more dinner inspiration — especially at the beginning of the week! Join Laura Pyles on her quest to make a vegetarian dinner a little more varied and satisfying. In this class you’ll make spiced coconut grit cakes with red pepper–braised jackfruit, olives, cilantro, and plantains; squash and chickpea paella with marinated artichokes, piquillo peppers, caramelized lemons, and vegan alioli verde; collard green melts with creole slaw, Swiss cheese, and pickled pepper mayo on rye bread; and asparagus soup with creamy yukon gold potato broth, little wrinkly radishes, and chives.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.