Skip to content

Dr. Bolz’s Thanksgiving feast whole foods vegan cooking class samples

What: homemade tofu turkey with dressing and stuffing, cranberry kanten, butternut squash soup, vegetarian mushroom gravy, kabocha squash pie with NO sugar or dairy. The crust is made from organic almond meal, brown rice flour, whole wheat flour, Celtic sea salt, and toasted sesame oil and filtered water. Brussels sprouts with carrots and chestnuts. The class was a big hit. The feedback was essentially, “I thought it would be bland, but everything is so delicious!” Curious? Look for Dr. Bolz’ next cooking class in January for seasonal whole foods truly unadulterated!

This article was posted in Cooking Classes. Bookmark the permalink. Follow comments with the RSS feed for this post. Both comments and trackbacks are closed.
707-455-0638 Directions