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After a busy summer and early autumn season, we are delighted to offer 2 classes during November that are hands-on and small in size to facilitate plenty of opportunity for participants to discuss, cook, and sample the menu items . Sign up for either the Monday, November 4, 2019 class or the Wednesday, November 6, 2019 class. Classes are  limited to 5 students each. Kay is a former educator who enjoys sharing her passion for Whole Food Plant-based No Oil cooking and baking and has a large variety of recipes and ideas in her repertoire.

The MENU for this class is one that focuses on delicious and healthy food options that revolve around re-energizing ourselves with nutritious foods. After a busy autumn day, a day of Holiday shopping or just to unwind, we all appreciate food options that are easy to pull together and/or eat bit by bit as the weeks progress. This class provides meal options and flavorful foods that one can pull out of the fridge, put together quickly, or pack up and take along. These menu items are versatile and stay fresh nicely in the refrigerator as the busy month progresses.

Registration is required as space is limited.

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MENU

  • Power Green Salads with Colorful Veggie Add-ons; Vegan 1,000 Island Dressing, Dijon Mustard Dressing, Lemon Aquafaba Dressing

BONUS:  By sharing these recipes Kay will also show participants how to make Soy Milk Yogurt in the Instant Pot which is used in the Salad Dressings.

  • Air-fried Potatoes (aka Non-Fried French Fries utilizing an Air Fryer) — both Organic Russet Potatoes and Organic Sweet Potatoes

BONUS:  Since the Potatoes will need to be “baked” first in the Instant Pot, this method will be demonstrated.

  • Soy Curls “Meat” Loaf — made with Non-GMO Soy Curls (dehydrated soybeans) — this recipe is easy to double and leftovers reheat well or make convenient and unique sandwiches

BONUS:  Kay will have some BBQ Soy Curls and Orange “Chick’n-less” Soy Curls with Basmati Rice available for taste-sampling that evening

So, you see you will go home with an array of recipes, “extras”, and samples. Please bring left-over containers for taking home portions of the food that is prepared that evening.

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