How would you like to integrate more plant-based cooking into your diet for the New Year? Whether it’s a vegan-once-a-week commitment or a full-fledged lifestyle, plant-based dishes are always going to be delicious, satisfying, nutritious, and creative. In this class, led by Rachel Portnoy, we’ll explore ingredients, balance menus and build flavor. Let’s celebrate plant-based ingredients with ideas for everything from snacks to sides to main dishes, and, of course, don’t forget the sweets!  

Rachel Portnoy started out as a vegetarian cook during her time as a graduate student in English in the 1990s, and then moved on to specialize in pastry at Le Cordon Bleu in London. She worked at Michelin-starred restaurants in New York, Washington, D.C., and London, as well as in France at fine restaurants and bakeries. She and her husband, French chef Franck Tessier, own Chez Nous in Lee, Mass., where they focus their menu on fresh, healthy, handmade, and delicious cuisine and desserts.