We’re back with another edition of our cooking class series with one of our favorite blogs, Rip Plus Tan!

Though our last two classes were vegan and used no animal products or by products at all, for Easter we opted to do a vegetarian class.That’s not to say you couldn’t do a completely Vegan feast featuring wooden eggs for decoration—in fact, we found a ton of great options online like these papier-mache and wooden ones plus some awesome crafting ideas that are fun for the whole family. And, of course, there are always a ton of delicious festive vegan-friendly recipes to chose from that would be great for a brunch but we had a ton of feedback asking for vegetarian options in addition to our previous vegan offerings so we decided to switch it up this time.

Jenni Kayne — the fashion designer and blogger behind Rip Plus Tan — was our host again and along with Amy Blessing and Bloom And Plume created a dreamy backdrop for Annie Campbell’s delicious veggie Easter feast. For more on all the specifics of the table settings, flowers and serving dishes don’t forget to check out R+T to get all the purchasing information.

Now onto the meal: Annie Campbell was in the driver’s seat again and created a tasty, fresh and perfectly festive meal plus that would be welcome at any spring event. She provided us with a very simple to follow timeline breakdown of all the recipes plus a demonstration of how to prepare and cook the meal. During class, we noshed on a bright beet dip and sipped on Pressed Juicery Greens 2 and Almond Milk as well as an amazing Rhubarb Gin Fizz that Annie showed us how to make (she’s sharing the recipe on her amazing site Apres Fete). Once the demonstration was finished, we hopped on over to the beautifully decorated table and ate Farro Salad With English Peas, Grilled Asparagus with Lemon, Chanterelle Frittata with Thyme and Leeks, Spring Greens with Cara Cara Oranges and Buttermilk Smashed Fingerling Potatoes with Spring Onions. Everything served was divine but if there was one dish that had us all swooning it was the Gluten-Free Lemon Olive Oil cake, which a few guests pledged to make at home right away.

If you want the recipes (trust us, you do!) then make sure to download the recipes plus Annie’s super-helpful timeline so you can make some or all of these dishes for Easter at your house or really for any meal with family or friends!

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From our friends