Online Cooking Classes | Summer Salads + Sandwiches
Online Cooking Classes | Summer Salads + Sandwiches
In these classes I'll teach you how to use basic foods that you likely have in your fridge, freezer or pantry to make nutritious and delicious plant-based meals featuring seasonal summer produce.
No matter where you live you can join me in real time and we can cook together (or you can just observe) from our respective kitchens! Prior to the class you’ll receive the recipes, grocery list and details on how to login to the online class. In the live class you can ask questions and learn new cooking skills while you're watching.
Live classes take place on Sundays at 4pm ET on June 2, June 23, July 14 and August 11 and will be approximately 1.5 hours from start to finish. The classes are recorded and you’ll receive the recording following class. See below for the menu.
The 4 class bundle is currently on special for $70. If you’d prefer to drop-in for specific classes the cost is $20 per class. You can select the class(es) you’d like to register for in the drop-down menu below.
Classes are non-refundable, but you may transfer your spot to someone else.
Class Schedule & Menu:
Sunday, June 2 @ 4pm ET: The Friends Salad. There was a video that went viral on Tik Tok featuring a salad that Jennifer Aniston and her cast mates supposedly ate every day on the set of Friends. It was said to feature ingredients including bulgar, cucumber, chickpeas, red onion, parsley, mint, feta, and pistachios. After learning about it, I was inspired and have created a fully plant-based spin on this salad swapping in quinoa (instead of bulgar) and homemade tofu “feta”. It’s the perfect salad to enjoy as a meal, as a hearty side-dish, or to share with friends. 😉
Sunday, June 23 @ 4pm ET: Nicoise Salad with Artichoke “Tuna”. It’s been years since I’ve been to the South of France, but I’ll never forget the delicious meals I had in Nice, the home of the Nicoise salad. Back then I wasn’t vegan, so I’ve decided to create a version of this salad without fish and eggs. It will feature elements of the classic dish like a fresh herb vinaigrette, potatoes, green beans, tomatoes, and olives, but my version will showcase beans for a bit of protein and a delicious homemade artichoke “tuna”. It’s the perfect salad to bring to a barbecue or potluck.
Sunday, July 14 @ 4pm ET: Protein-Packed Orzo, Pesto & Lupini Bean Salad. Keeping with the theme of higher protein summer salads, I’m excited to share that we’ll be working with lupini beans this class. Just one cup full of lupini beans equals about 26 grams of protein making them one of the richest sources of plant-based proteins available. We’ll pair the lupini beans with orzo (or other pasta of your choice), fresh veggies and a delicious, and seasonal pesto. This salad will pair nicely with whatever you’ll be cooking on the grill, but it’s hearty enough to be a stand alone meal.
Sunday, August 11 @4pm ET: Super Sandwiches Workshop. Back to school is right around the corner, and whether you are a student, packing lunches for students, or perhaps just like a good sandwich, this class is for you! I’ll be sharing 3 of my favourite sandwich recipes that’ll make you feel a little less intimidated about the prospect of packing lunches. We’ll make chickpea chopped salad, “no-egg” salad (using tofu instead of eggs) and TLT’s (a spin on BLT’s featuring tempeh). I’ll also share my go-to school-safe condiments, fillings and types of breads and wraps to use that’ll make your sandwiches even more delicious and nutritious.
Please note: all recipes are vegan, have gluten free options and, for the most part, can be modified to be allergy friendly. I will provide a wide variety of swaps and suggestions if you don’t have the exact ingredients for the recipe.
Here’s what people are saying about my online classes…
