Showstopping Vegetable Dishes
Vegetables aren’t just good for you; they’re trendy, too! A specialist in plant-based cuisine, culinary nutritionist Jackie Newgent will showcase how to transform vegetables from their traditional role as a side dish to a starring role on the plate. You'll learn high-flavor techniques to make veggies mouthwatering to vegetarians and non-vegetarians alike, by indulging in a menu including: Curry Zucchini Satay with Coconut Cauliflower "Rice" and Cashews; Roasted Rainbow Beets Platter with Pistachios and Rosemary Crème; Smoky Vegan Carrot Hot Dogs; Grilled Asparagus Mimosa with Crispy Fried Eggs; Portabella Bacon BLT; Grilled Eggplant Roulades with Herbed Goat Cheese and Charred Balsamic Tomato Relish; Roasted Cauliflower Steak on Purple Cauliflower Puree with Chive Chutney; and Green Bean Fries with Lemon Yogurt Aioli.
