Explore the vibrant potential of whole-food cooking in this 5-part series on plant-based cooking. Designed to shift vegetables from side dishes to center stage. We’ll dive into flavours like umami using ingredients like miso, nutritional yeast, and tamari to create the savory depth often missed in meatless cooking. You’ll learn to create creamy, dairy-free staples like cashew cheese and seed-based “ricotta” alongside the science of plant-forward proteins. You’ll walk away with a versatile toolkit of recipes that prove plant-based eating is about abundance, not deprivation.

Each class will include a roundtable discussion (30 minutes) / cooking and preparing food (1.5 hours) / shared meal (30 minutes).

Classes led by Chef François Murphy, program in French and English