In this class Tony chooses sustainable whole grains, hearty legumes and natural flavours to create exciting dishes that are also gluten free. Recipes feature sweet and sour rice noodles in a shitake mushroom and ginger broth; Thai style coconut tofu curry; quinoa, pumpkin, mint lime and pepita salad; millet tabbouleh with orange glazed tempeh; broccoli and green beans in a sweet, sesame sauce; and to finish, a scrumptious pear-apple coconut crumble.
