Meatless Holidays, Sunday, November 17

015Meatless Holidays, Sunday, November 17, 10 a.m. – 1 p.m. Fairfax Station, VA. Start a new Thanksgiving tradition with all the trimmings! Past menus have included Buttercup Bisque, Pecan-Whipped Yams w/Sweet & Sara Marshmallows, Green Bean Casserole, Cranberry Sauce, Seitan-Stuffed Loaf w/ Sage Dressing, Fat-free Shiitake Mushroom Gravy, Dairy-free Pumpkin Cheesecake, Hot Mulled Cider, Cranberry Orange Sorbet. Sample Beyond Meat, Tofurky, Field Roast, Harvest Roast, Gardein, and more!

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members. Demonstration classes include recipes, organic food samples, manufacturers’ samples and coupons. Gift certificates available.

Pre-registration only.  No walk-ins, no phone or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039

Email veggourmet@aol.com,
or call 703.643.2713 for space availability.

Coming up: December 8, Holiday Gifts & Entertaining

3 responses to “Meatless Holidays, Sunday, November 17

  1. Thanks Mimi, I really enjoyed your Meatless Holidays class and picked couple of great recipes that for sure will come in handy. My favorites were the Pumpkin Cheesecake, Seitan stuffed loaf, Cranberries and the cider…yum! I got to taste some things that I have not had before, and learned about some new products available for us vegans. Thanks and I will definitely return for some other classes in a future.

  2. Hi Mimi – Great class! I’m traveling for Thanksgiving, but planning to make the soup and sweet potatoes, which I can freeze and then take on the 10-hour drive. Looking forward to making the tofu loaf and gravy for Christmas. I enjoyed trying the variety of vegan loafs on the market. Though all were tasty, and definitely would be handy when short on time, the tofu loaf and gravy that you made in class was clearly superior, demonstrating again the importance of home cooking. Looking forward to taking more classes in the future.

  3. It’s always a great learning experience to taste foods I haven’t had before and discover new recipes. Mimi shared some new twists to traditional favorites. I’m pretty devoted to my family Thanksgiving recipes but really liked the addition of ginger in cranberry sauce and the pecans and cranberry yams that Mimi demonstrated. Tasting a healthier alternative to pumpkin cheesecake–who knew? Can’t wait to make this and more for my family this Thanksgiving.

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