Mastering the Art of Plant-Based Cooking with Joe Yonan

Age Restrictions For ages 13 & up Description Whether you are vegan, vegetarian, or simply trying to incorporate more vegetables and less meat into your diet, you'll want to spend a little time with this expert. Joe Yonan, Food & Dining Editor of the Washington Post and celebrated cookbook author, will introduce you to several dishes that easily fall into the "I can't believe it's vegan" category. So sit back, relax, and enjoy a plant based meal that is vibrant in flavor, interesting in texture, and wholesome and nourishing to eat as you learn a little more about creating these dishes: creamy, thick, caramelized onion dip made with cashews; a versatile soup base that can be adapted to the vegetables that you have on hand; mild, shredded lion's mane mushrooms bound with vegan mayo and flavored with herbs; and delicious morsels of tahini and raspberries in a coating of coconut oil, cocoa powder, and agave syrup. For ages 13 & up. Attendees not yet 18 must be accompanied by an adult who has purchased a ticket. 21 or older? You'll enjoy a glass of wine that has been perfectly paired with your meal. Joe Yonan's newly release cookbook, Mastering the Art of Plant-Based Cooking, will be available for sale on the night of class. ABOUT JOE YONAN Joe Yonan is the two-time James Beard Foundation Award-winning food and dining editor of The Washington Post. He is the author of the forthcoming Mastering the Art of Plant-Based Cooking (September 3, 2024), a first-of-its-kind compendium of approachable, plant-based recipes and wisdom from across the globe; Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more; Eat Your Vegetables; and Serve Yourself. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post's food section. He writes the Post's “Weeknight Vegetarian” column and for five years wrote the “Cooking for One” column, both of which have won honors from the Association of Food Journalists. Menu Caramelized Onion Dip served with Toasted Pita Chips Nearly-Any-Vegetable Coconut Soup Lion's Mane Mushroom Cakes served with Remoulade Sauce Chocolate Bonbons with Tahini & Berries Safety & Precautions At check-in, you will be asked to sign a waiver before entering the Cooking School. For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.