A world of plant-based meals is available when you master the cooking of beans and grains. We'll explore the myriad beans, legumes and whole grains available at the Co-op as we discuss soaking, cooking methods and the importance of these staple foods in a sustainable diet. We'll also include a primer on the use of spices as we enjoy Moroccan couscous; mushroom chive risotto; cardamom-cinnamon pilaf, and lentil chili.

Dave Nelson will instruct.

This is a demonstration-style class with a vegan menu. Students will enjoy a sample of each recipe and a complimentary glass of wine will be poured for those 21 and over.