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Chef and I riff off of each other and have a great time in this show! I hate eggplant- except for this one dish! I made Eggplant Manicotti with Spinach Tofu Ricotta and a Cashew Bechamel. Sounds fancy, looks fancy, so dang easy.

Our client and friend, Caryn Dugan, is one of the most optimistic and tenacious individuals we’ve ever met. Caryn is all about being the first to bring plant-based to a larger community. In 2008, she was motivated to start STL Veg Girl after losing her father to cancer and receiving her own cancer diagnosis shortly after. She has taught the first Forks Over Knives “Community” program to sold out audiences and created St. Louis’ first Plant-based Nutrition Summit, featuring world-renowned experts. But Caryn’s biggest first began a year ago when she created the nation’s first plant-based nutrition, culinary and lifestyle education center – The Center for Plant-Based Living (CPBL).

In response to the COVID-19 pandemic, the Center for Plant-based Living (CPBL) temporarily closed its newly opened brick + mortar doors. They are now in the process of planning a re-opening of the physical space, however, you can now virtually attend the nation's first plant-based nutrition and culinary education center in the comfort of your own home.

Keeping our social distancing in mind, these summertime perfect kabobs are already skewered, sauced and garnished! Simply pick up, and eat! No need to touch anything else! Delicious! Even from a distance!