W-FA597 Chickpea "Chick'n" Salad & Tofu Eggless Salad with Chef Rita Anthony

Chickpea “chick’n” salad: Celery and onion with low-fat vegan mayo and a tad of Dijon. This can be served with gluten free toast or tortilla, lettuce and tomato. 

Tofu Eggless Salad: Very similar to traditional egg salad with celery, onion, mayo and mustard. My version uses very little plant-based mayo but delivers great flavor and bright color from turmeric and other seasonings. It replicates egg salad thanks to black salt, which gives that classic egg-like aroma. Definitely a repeat-ordered item! 

All dishes are plant-based can be prepared gluten-free and are dairy-free and oil-free

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up.

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.