Vegetarians love Thanksgiving, too, but sometimes it’s hard to come up with creative recipes to celebrate the day. Enter Chef Libby Mills, who’ll be hosting a “Vegetarian Thanksgiving on Small Plates” cooking course on Saturday, November 9, at Red Hill Farm in Aston.
The menu will include out-of-the-ordinary dishes like pumpkin hummus; vegan zucchini and cashew nut stuffing, perfect for filling a portabella mushroom or mini pumpkin; cucumber, pear and fennel salad; ruby red fruit nut pie; and Chef Libby’s signature dish, butternut ravioli filled with parsnip, celeriac and dates and served with a spiced apple cider reduction. (Recipes may be altered based on availability of seasonal ingredients.)
You don’t have to be a vegetarian to appreciate exciting new ways to enjoy these Thanksgiving flavors; Chef Libby’s vegetarian recipes are guaranteed to become new favorites for Thanksgiving sides or meatless meals! Participants will taste and take home all the recipes. Bring your friends, your appetite and your vegetarian cooking questions.
Cost for the course is $30. Register online here.
Red Hill Farm is located at 609 S. Convent Road in Aston.
