Monday, January 22
6:30 pm - 9:30 pm
Whether you need a midday pick-me-up, a sweet after-dinner course, or a show-stopping centerpiece for your holiday dessert table, you’ll be sure to impress with these simple yet spectacular recipes. Join our NGI chef in whipping up some tasty treats from all-natural ingredients such as almond flour, maple syrup, coconut oil, agar, flax seeds, and fresh fruit. You’ll make buttery nut crusts, pastry cream from fresh almond milk, decadent brownies, and more. And yes, everything is vegan and gluten-free!
Spiced Fruit Muffins
Almond Fruit Tart With Almond Crust
Lime Tart With Walnut Crust
Deep Dark Chocolate Brownies
Chocolate Chip Cookies
*This is a sample menu. Recipes are subject to change.
Elliott Prag is a 1995 graduate of Natural Gourmet Institute’s Chef’s Training Program (CTP 32). Following graduation, he worked for several years in restaurants, as a private and personal chef, and had his own catering company. Elliott began teaching at NGI in 1999. He’s been a frequent contributor to Vegetarian Times and other food-related media. In 2003, he opened a plant-forward, market-driven restaurant in Sofia, Bulgaria, just because. He returned to New York in 2005 and started working full-time for Natural Gourmet as an instructor for the public and Chef’s Training programs. He’s also the Curriculum Development Manager for Chef’s Training.
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