Latin American Plant-Based Culinary Workshop August 23

Hybrid Event – In Person at Performance Works on Granville Island and Online on Zoom

Starts at 6 pm PDT

Buy Tickets here

This workshop connects the richness of Latin American flavours with local ingredients to create satiating plant-based dishes that highlight the gastronomic heritage of Latin America. We will demonstrate how to transform traditional Latin American dishes with plant-based ingredients into delightful and satisfying meals. Learn how to make a delicious Quinoa Power Salad with Cilantro-Lime Dressing. Discover the secret of how to create a healthy plant-based plate. We will explore the history and origins of many traditional Latin American ingredients. The workshop includes an opportunity for the public to share stories about the role food plays in their own culture and their cultural perspective on plant-based eating.

Join Us

This workshop embraces culinary diversity through merging the richness of Latin American flavours with a fusion of Canadian culinary influences.

What we will do together

The facilitators will lead an exciting and enlightening multicultural dialogue about where our food comes from, how we can eat better, and the important role food and food preparation plays in culture.

Understand how the diversity of food and food production in different cultures reduces racism through appreciation of the many ways that food is produced, including how it gets to our table.

Learn how to make Quinoa Power Salad.

VeggieOutlaws Quinoa Power Salad

 

About the Author Linda

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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