Vegan food used to be defined by what it lacked, but a new generation of creative chefs are showing that there’s no limit to what you can do with plants. In this class Sarah Monson will teach you how to make satisfying meat- and dairy-free dishes feel complete with textures, sauces, and rich flavors. On the menu: grilled summer squash with tempeh “bacon”, pepita romesco, and crispy shallots; harissa-roasted romanesco with green tahini sauce; smashed cucumbers with red chimichurri, torn bread, and cilantro; and caramelized apricots, with homemade cashew ricotta and pine nut relish.

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.