In this hands-on workshop, you’ll make 2–3 hearty stews inspired by traditional dishes from around the world—each brimming with aromatic spices, seasonal vegetables, and plant-based goodness.

Paired with traditional grains, breads, or toppings, these stews will nourish and comfort as the season cools.

• Adults, teens and families welcome.

• Beginner to Intermediate

• Vegan stews featuring global flavors and seasonal vegetables

• Seasonal Produce Starring Tomatoes • Onions • Garlic • Potatoes • Carrots • Lentils • Squash • Eggplant • Leafy Greens

  We’ll make:

• West African Maafe – Peanut stew with sweet potatoes, tomatoes, collard greens, ginger

• Italian Ribollita – White beans, kale, slow-simmered vegetables, artisan bread

• Moroccan Chickpea Tagine – Chickpeas, zucchini, dried fruit, preserved lemon, ras el hanout, fluffy couscous

  You'll learn:

• Regional spice layering techniques

• Understanding stew bases: tomato, broth, coconut milk, and legume-thickened

• Vegan protein swaps: lentils, beans, tofu, tempeh

• How to serve stews with grains, flatbreads, or garnishes