Plant-Based Cookery Classes & Vegan Meal Planning For Holiday Dinners Updated


The updated virtual cookery course teaches home cooks how to make a fully plant-based menu with classic favorites where animal ingredients are substituted.

More details can be found at http://www.scoopintelligence.com/holidayfeast

The online classes teach participants how to plan and prepare to cook a large meal for multiple guests. Meal planning guides and grocery shopping lists are provided. In addition, the updated program offers tips to reduce food waste and energy consumption.

According to research from the NCBI, plant-based diets have been shown to reduce the risk of several chronic diseases. They also have a lower environmental impact. An Ipsos Retail Performance study revealed that veganism in the US has significantly grown over the past 15 years. Over 9.7 million Americans were reported to follow a vegan diet in 2019, compared to 290,000 in 2004.

The new plant-based cooking tutorials are suitable for those who follow or are transitioning to a vegan diet, and those wishing to decrease their carbon footprint. The recipes offer modifications to cater to various dietary requirements. As the website notes, sharing food is an important part of home and cultural life. Therefore, it is important to accommodate different food preferences at group and family gatherings.

Menu highlights cover how to make veggie pot pie with an easy pie crust from scratch. Course participants learn how to cook dairy-free mashed potatoes, green bean casserole, kale salad, lemon garlic dressing, dinner rolls, apple crisp, sweet potato casserole with marshmallows, and more. For further details visit https://www.scoopintelligence.com/cookingdemo

The vegan menu is well suited to holiday meals for Easter, Thanksgiving, Friendsgiving, Christmas, and many other celebrations throughout the year. The updated online course includes lifetime access to 10 video tutorials and PDF resources.

Scoop Intelligence provides virtual training programs and information resources for sustainable living. The founder Stephanie Lentz is also the owner of Scoop Marketplace – a zero-waste grocery store in Seattle, Washington. Other courses available on the platform include ‘The Ultimate Pie Baking Course and Open Your Own Zero Waste Store’.

A satisfied customer said: “After tasting the holiday food course recipes, I can definitely say that they are perfect! Stephanie also makes it easy to get the ingredients together and goes through each step, so you feel like you are cooking right along with her.”

Interested parties can find more information at https://www.scoopintelligence.com/plantbasedcooking

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