Vegan Cooking – “Wait, That’s Plant Based”
Holyoke Community College Culinary Arts Institute 164 Race Street, Holyoke"Pan Seared Scallops with a Creamy Corn Risotto & Confit Tomatoes." A flavorful and rich entrée that will satisfy your cravings. However, we are completely Plant-Based. In this course, we will transform King Oyster Mushrooms into delicious "scallops", make a creamy risotto without the use of cream, and compose a dish that is balanced and flavorful. Discover the art of infusing and layering flavors that will satisfy even those who shy away from plant -based cooking.
