510 Eglinton Avenue West
Toronto, ON M5N 1A5
The options for plant-based alternatives are endless – especially when it comes to sides and sauces. In week 4 of Marni’s Transition to Plants class series, you will learn the best substitutes to keep your dishes creamy, hearty, or infused with flavour – without any need for cream, butter, or unhealthy ingredients!
Recipes: Balsamic Dressing with Beet Salad, Garlic Fries, Collards with Portabello Mushrooms, Spinach Almond Patties, Rosemary Cauliflower Mash, Miso Tahini Gravy.