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.

Comfort food is always one of the most popular classes I teach.  I’ve made some changes to my mashed potatoes and gravy recipes which I can’t wait to share.  Macaroni and cheese continues to be a popular request so I’ve made some variations and improved on my already amazing cheese sauce.  Chili is always a good comfort food choice and we can definitely create some new and exciting chili in this class.  We’ll use the chili and cheese sauce to make chili and cheese stuffed baked potatoes too.  Jackfruit is great for many comfort food dishes such as bbq jackfruit sandwiches.  I’ll show you how to make jackfruit taste as good as what you used to eat. Oh, and we will have some chocolate cake for dessert.  As always, the food is whole food plant based with no oil.

Menu

Rosemary Garlic Mashed Potatoes

Tempeh “Ribs”

Rich Gravy

Southwest Macaroni and Cheese

4 Bean Chili

Chili and Cheese Stuffed Baked Potatoes

Jackfruit BBQ Sandwiches

Chocolate Cake

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.

It’s that time of year when a bowl of soup or chili is the perfect meal.  Paired with a wedge of good cornbread what can be better on a cold day?  Making soup is great for meal prep and can provide frozen soup for days when you are short on time for cooking.  My all time favorite soups will be highlighted at this class:

Jambalaya Soup:  The taste of New Orleans, as spicy as you like it

Everyday Vegetable Soup:  Full of vegetables, corn, beans, and whole wheat couscous

Sardinian Minestrone Soup:  This soup takes me back to my trip to Italy.  I love it!

Creamy Bean and Quinoa Soup:  Sometimes a little richness is so satisfying

Brown Lentil Soup:  I always used to get the delicious brown lentil soup at the gourmet grocery store but needed to make a version that wasn’t oily and salty.  I love to keep this around at all times.

Master Chili Recipe:  Let’s use some freshly prepared beans and fresh peppers to make our own version of award winning chili.  The class will make a pot of chili and we’ll finish it quickly in the Instant Pot.

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.

Last year I found myself making excuses to indulge in the typical holiday treats.  I’m not going tomake that mistake in 2020.  I know how to make delicious plant-based cookies and desserts and I’d love to teach you.  I’ve had great success with oatmeal and cranberry cookies, molasses ginger cookies, chocolate cookies, cinnamon rolls and fruit and nut cake.  I will be making these this year to give as gifts along with hippie banana bread and pumpkin bread.  For 2020 I will have some new quick breads to share with you as well.  Let’s celebrate the holidays plant-based style and sample some wonderful treats.

Menu

Oatmeal Cranberry Cookies

Chocolate Cookies

Cinnamon Rolls

Molasses Ginger Cookies

Holiday Gift Giving Quick Breads

Fruit and Nut Cake

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.