I love cooking classes! I’ve been a math teacher, but teaching about food is infinitely more enjoyable! It’s so interactive, hands-on, and fun. An important plus–the food is varied, flavorful, interesting.
Check out my once-a-month, three-hour Saturday classes in my home in Chapel Hill, NC, from 11 until 2. You’ll get a plant-based snack plate to nibble on. You can be hands-on or just observe! You’ll enjoy sampling all the dishes, and take home the recipes (and any leftovers). Each class is $59; click on the link to register.
Small class, one-on-one learning, some demo and some hands-on. Bring an appetite and an interest in plant-based cooking. We cook a lot of recipes – it’s always an ambitious menu – but everyone pitches in and we’re done in time to sit down and enjoy our efforts.
The fine print: You can cancel for a refund (less Eventbrite fees) up until one week before the class.
May 11. MOTHER’S DAY. You don’t have to be a mom to appreciate pimento cheez sandwiches, tomato frittata, creamy asparagus soup, lettuce-wrapped savory crepes, lemon meringue tarts. Truly special dishes. Bring a partner, sister, mom, or friend! Class has filled.
June 8. SOUTHWEST FLAVORS. Everyone loves Mexican flavors, naturally plant-based. We’ll make watermelon salsa, two kinds of tacos -potato poblano and tikka masala – loaded nachos, and chocolate pudding with cinnamon & chili. Sign up here.
July 13. SANDWICHES. If it’s contained in something that you can hold in your hand, then it qualifies as a sandwich. We’ll make tofu bahn mi sandwiches, eggless salad, jackfruit pulled barbeque, bac’n-pimento-tomato sandwiches, and ice cream sandwich cookies. All plant-based! Sign up here.
September 14. PASTA! Nothing’s better than homemade pasta. We’ll make fettuccini and serve it with Alfredo and roasted red pepper sauces. Our raviolis will be filled with tofu ricotta and mushroom fillings. Tiramisu will complete this meal. Sign up here.
October 12. COMFORT FOODS. In the fall, my thoughts turn to comfort foods. We’ll make seitan steaks, mushroom gravy, scalloped potatoes Florentine, mac & cheezy pasta, zucchini corn bread, and apple tart. Sign up here.
November 16. THANKSGIVING. A whole-foods plant-based feast! Baked Delicato squash, sausage-quinoa stuffing, butternut squash-carrot-ginger soup, shaved brussels-apple salad, and pumpkin pie bars. Sign up here.
December 7. BEST BRUNCH EVER We’ll plant-ify a big brunch with a savory mung bean crepe, marinated tofu with plant-based Hollandaise, tempeh bacon, sweet potato salad, pear spice cake. Sign up here.