| Workshop presenter, Vicki Chelf has been writing vegetarian and vegan cookbooks for close to thirty years. She is the author of 6 books, including Cooking with the Right Side of the Brain, and The Arrowhead Mills Cookbook. She is a graduate of the Ringling School of Art and Design and has a degree in holistic nutrition from Clayton College. With a few tricks, fresh ingredients, and ideas it is possible to make wonderful vegan meals from scratch without spending your life cooking. Learn ways that you can become more efficient in the kitchen, cutting time without sacrificing health or taste. Participants will get to sample the recipes and have printed copies to take home. Reservations required. $25 for members and $30 for non-members. Click below to register: Saturday, March 24, 2012, 2:00 - 5:00 p.m. Also available on this day: Fantastic Fermented Food, by Barbara Rendell |
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| VEGAN MEALS IN 20 MINUTES |
