In this class, cookbook authors and bowl connoisseurs Lily Kunin and Lukas Volger will share two hearty plant-based bowl recipes: a summer bowl bursting with seasonal produce, and a sheet-pan-supper spin on the Korean bibimbap. In the process, they'll highlight the building blocks that can be repurposed for dozens of other lunches and suppers, such as vegan parmesan, cucumber quick-pickles, roasted shiitake caps, pesto, and much more. The class finishes with salted caramel bonbons—a plant-based dessert that everyone loves.
Lukas Volger is author of three cookbooks including Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals, editorial director of the magazine Jarry , and founded the premium veggie burger line Made by Lukas.
Lily Kunin is a plant-based cook, health coach, and creator of Clean Food Dirty City. Her debut cookbook, Good Clean Food, features 100 easy, delicious plant-based recipes.
Watercress and Scallion Sauce with Crudites
Summer Bowl with Vegan Parmesan
Roasted Vegetable Bibimbap with Quick-Pickled Cucumbers
Salted Caramel Bonbons
Curriculum is subject to revision. We do our best to accommodate dietary restrictions. Please contact us at firstname.lastname@example.org or at 212.929.7900 x4 to confirm if the curriculum can be revised to your diet. All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value. More information on our class policy can be found here.