Late Summer Garden Vegetables Salads Cooking Class with Chef Val

So many fresh, delicious vegetables from the garden and you're wondering what to do with them. These two recipes feature the lightly tangy flavor of stone ground mustard to awaken the fresh taste of the vegetables. One recipe features the high protein, naturally fermented Tempeh and the other one features the high protein softer tofu. Virtual classes are interactive with student participation. You can cook along if you would like in your own kitchen. Menu: Beets Tempeh Sweet Potato Stone Ground Mustard Salad and Pasta Cubed Tofu and Vegetables Creamy Stone Ground Mustard Dressing Salad