Think vegan cooking is … uninspired? Unappealing? Un-fun? Think again.
The Dirty Apron cooking school in Vancouver offers a Vibrantly Vegan class that is as entertaining and educational as it is delicious. On the menu: lemon sherry caramelized parsnips, a very "greens-forward" vegan Buddha Bowl, roasted kabocha squash and walnut crescent ravioli (this one stumped us; we’ll have to return to try it again), and avocado, cocoa and almond mousse (yes, avos for dessert!). With instructions and guidance from pro chefs and staff, we created and plated these animal-product-free dishes ourselves in the course of an evening, and sat down to devour them (with a glass of white wine … or two). Our favourite bite of the night? Definitely the carrot purée that accompanied the parsnips (we could have easily bathed in a tub of it)!
Vegan or not, if you’re in Vancouver, this is one cooking class you must not miss! —Noa Nichol
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