The Japanese have the right idea about healthy eating.  A traditional meal is made up of several components, such as a bowl of perfect miso soup, a bowl of rice, an entree, and side dishes of vegetables and pickles. The dishes are colorful, bright, and beautiful to the eye.  They’re eaten slowly with chopsticks.

I’ve worked hard to develop a fantastic plant based dashi broth as a base for the miso soup, and several variations of miso soup using common ingredients.  This miso soup can be eaten for breakfast, lunch and dinner.  Additionally, we will make home made tofu from soybeans.  Our tofu will be used to make soboro, a deliciously seasoned tofu.  We will also make Japanese style simmered kabocha squash, grilled shiitake mushrooms, and spinach with sesame dressing along with quick pickles.  We will sit down an enjoy a meal with Japanese dishes and and chopsticks!

Menu

Miso soup with plant based dashi

The best Japanese rice

Homemade tofu, cooked in a variety of ways

Simmered kabocha squash

Quick Japanese pickles

Grilled shiitake mushrooms

The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

On a daily basis I am happy to enjoy my power smoothie, steamed greens and oatmeal.  Once in a while, let’s say a Sunday morning, or brunch with family, or maybe a holiday weekend or mother’s day, I want something special.  Crispy chocolate waffles, Austin chorizo tacos like the ones I had at Vegan Nom in Austin, Texas, or a Japanese breakfast of soup, rice and something savory.  Breakfast on the go is also a popular request.  How about a scrumptious breakfast sandwich with a whole grain oil free English muffin, plant based “sausage” and other delicious ingredients or some fruit and oat bars?  You will leave this class with some new recipes for weekends and days when you want to treat yourself to a special breakfast, as well recipes you can use for every day.

The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

Recipes are great to collect but in our busy lives it helps to have a system organizing them so we can make the best ones on a regular basis or locate the ones we need.  It also helps to know how to make several portions of food for the week, or even a couple weeks ahead.  In this class we will learn how to prepare dishes and combine them in meal prep containers that are great for taking to work or sending to school with the children.  We will make dishes that travel well and can be used to construct several different dishes from one cooking session.

The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

I have been working on this class all year and can’t wait to teach it!  There are so many plant based fillings we can put into our sushi rolls including mushrooms, eggplant, tofu, squash, sweet potatoes, jackfruit, avocado, Brussel sprouts, and more.  We will make beautiful rolls with seaweed and soy wrappers, poke bowls, and onigiri (rice balls filled with veggies), miso soup and more.  You don’ want to miss this class!

The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

Tacos made with plant based ingredients are even better than the old classic ones.  We are going to make some of the most amazing fillings with plant based chorizo, a version of “carne” asada, a taco bar, burrito bowls, delicious cheese sauce (plant-based) and side dishes. You will leave with recipes for fillings, sauces, toppings, and side dishes you’ll make again and again.  These are the recipes I use for cooking demonstrations to win over the non-plant based eaters.

The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

Let’s make our own Japanese gyoza (potstickers) filled with perfectly seasoned vegetables, steamed, not fried.  I promise these will be better than the ones sold in grocery stores, and no weird ingredients, either (like edamame!).  We will also make seaweed and vegetables with hijiki seaweed, a wonderful earthy seaweed,  Japanese eggplant and green beans with miso, and zaru soba, a delicious buckwheat noodle dish eaten in hot weather.

Menu

Japanese Gyoza (potstickers)

Hijiki seaweed with vegetables

Japanese eggplant with green beans and miso

The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

What’s better on these hot summer days than a main dish salad?  Not just any salad, but salads with international flair and substance and dressings with no oil.  Thai glass noodle salad, with an assertive lime dressing or my favorite Asian noodle salad with lots of fresh garden vegetables and two dressings–peanut and ginger.  Tostadas with crisp corn tortillas topped with spicy tofu crumbles and our plant based cheese sauce will become a favorite.  Master salad with tahini dressing is an ever changing staple in my kitchen. We will use seasonal ingredients to create a meal prep station which can supply you with salad for several days.

Menu

Yum Woon Sen (Thai glass noodle salad

Asian Noodle Salad with Peanut Dressing and Ginger Dressing

Tostadas with tofu crumbles and plant cheese sauce

Master Salad with Tahini Dressing

The cost of the class is $60 and includes the instruction, recipes and generous sample of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

I’m loading up on lots of fresh Hatch chiles this year and we’ll roast some in class to prepare some fresh and creative dishes. We’ll start with some Hatch guacamole, prepared tableside, of course and the perfect dish for showcasing summer vegetables, Hatch gazpacho.  I can’t wait for you to taste Hatch polenta with spicy greens, a giant stuffed baked potato filled with Hatch chile filling, or Hatch Chile spaghetti with a creamy plant based sauce.  For dessert, let’s have Hatch peach cake.

Menu

Hatch chile guacamole

Hatch chile gazpacho

Hatch chile polenta with spicy greens

Hatch chile spaghetti with creamy sauce

The cost of the class is $60 and includes the instruction, recipes and generous sample of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.

There are so many group or party themes that work well with the whole food plant based way of eating. Sometimes it’s hard to imagine how you can entertain a crowd when you’re eating differently from most other people.  I’ve learned over trial and error in the past 3 years that I just need to embrace what I do and share it with others.  I don’t worry about what everyone else likes anymore.  If I’m invited to a party I bring a plant based dish.  If I have a party I make it plant-based, especially more recently.  I used to make standard things for my family and friends who don’t eat plant-based but starting in 2020 I plan to stop doing that.  For one thing, my plant based dishes have gotten better and for another thing, I don’t want to give people food I don’t eat.  If they want to bring their own food, I’m ok with that, but I don’t encourage it.

When I started having plant-based potlucks I observed that the not plant-based people enjoyed our food, and without the presence of their usual food they had no choice but to eat what we had.  For example, my husband tried all types of foods he would have skipped if there were meat and dairy products present.  In 2019 he didn’t mind a Thanksgiving dinner with almost all plant-based dishes.  A couple years ago he would have been unhappy with that.

Some party themes we will have for this class:

Taco Bar (tofu crumbles, homemade beans, toppings, sauces, and more)

Potato Bar (everything you can think of that goes on a potato)

Hummus Bar (This was at a conference I attended and wildly popular.)

Sushi bowl Bar (Easy way to enjoy veggie sushi with friends)

We will set up the house as if we were having a party and I’ll show you ways to display the food to make it as appetizing as possible.  We will also have examples of great dishes to take to a pot luck.

The cost of the class is $60 and includes the instruction, recipes and generous sample of the food.

Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.