In this lesson we’ll focus on tofu and tempeh and you’ll learn all about these protein packed plant-based foods, the cooking/food preparation techniques, how to choose the right kinds, and we’ll make two delicious recipes that you’re sure to enjoy: Tempeh Bolognese and a Tofu Scramble. This class is vegan and gluten free, and is perfect for anyone looking to add more plants to their diet.

Cost: $65

Registration opens March 19 at 7pm. CLICK HERE to register. You'll be redirected to Glebe Neighbourhood Activities Group website. To book online you’ll need to login and search under Spring 2024 Adult>General Interest>Workshops. If you have any trouble registering, please call the GNAG office at 613-233-8713.

I’ve shared photos of my husband’s Mushroom Stroganoff on Instagram and people could not stop asking for the recipe. Well, he finally shared it with me, and I’m going to show you how to make it in this cooking class. Jeremy’s Mushroom Stroganoff is rich and flavourful, and the mushroom base is just meaty enough that you won’t notice or care that it’s meat-free. Since it’s quite rich, I wanted to pair it with a light, yet satiating soup that I make regularly. It’s a soup that I can pull together when we’re low on groceries using inexpensive, shelf stable pantry staples. Although it’s a ‘basic’ soup (for lack of better words), it’s something I truly crave as it makes me feel very healthy and grounded when I’m eating it.

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! The live class takes place on Sunday March 10 at 4:00 p.m. Eastern Time and will take approximately 1.5 hours from start to finish.

You’ll receive the recipes, grocery list and zoom login info in advance of the class. In the live class you can ask questions and learn new cooking skills while you're watching.  If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

To register, please visit my SHOP page.

Following up from my the high protein plant-based recipe we were making in the the fall, this winter join me as we continue to play around with plant proteins. In this class you’ll learn how to transform tofu into tasty ginger “beef”. The flavour profile of my Tofu Ginger Beef Bowls will surprise and delight you. Pair the perfectly seasoned tofu with rice and broccoli (or other veggies of your choice), for a complete and satisfying meal. We’ll also make Creamy Coconut Chickpea Curry which boasts a bounty of flavour as well, but the simplicity of this recipe will ensure that it’s on high rotation over the colder months.

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! The live class takes place on Sunday February 25 at 4:00 p.m. Eastern Time and will take approximately 1.5 hours from start to finish.

You’ll receive the recipes, grocery list and zoom login info in advance of the class. In the live class you can ask questions and learn new cooking skills while you're watching.  If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

To register, please visit my SHOP page.

Visit the Ottawa Public Library’s site to register.

If you look up #BuddhaBowls on Instagram or search for recipes on food blogs, you’ll come across thousands of different varieties of colourful bowls featuring whole grains, beans, chickpeas, tofu, vegetables and flavourful dressings. Join chef Amy Longard for a hands-on cooking class focussed on building your own nutritious, plant-based bowl that’ll take your health and meal prep skills to the next level. Participants will cook together and enjoy a delicious meal at the end of class. The recipes will be vegetarian, gluten free and dairy free.

Cost: $65

Registration opens December 5 at 7pm. CLICK HERE to register. You'll be redirected to Glebe Neighbourhood Activities Group website. To book online you’ll need to login and search under Winter 2024 Adult>General Interest>Workshops. If you have any trouble registering, please call the GNAG office at 613-233-8713.

Join me for a cooking class focussed on quick, easy weeknight meals. In this hands-on class she’ll show you how to make two variations of her signature Curried Vegetable Stew, using different plant-based proteins and a variety of seasonal veggies. I’ll teach you about ingredient swaps and modifying recipes as you work together with other participants to make a couple nutritious and delicious one-pot meals. At the end of class everyone will eat together! The recipes will be vegetarian, gluten free and dairy free.

Cost: $65

Registration opens December 5 at 7pm. CLICK HERE to register. You'll be redirected to Glebe Neighbourhood Activities Group website. To book online you’ll need to login and search under Winter 2024 Adult>General Interest>Workshops. If you have any trouble registering, please call the GNAG office at 613-233-8713.

Let’s celebrate the beginning of the holiday season with a healthy cooking lesson! Since family gatherings and holiday parties will be in full swing this year, why not add a few nutritious yet delicious plant-based recipes to your party planning repertoire? Join me to make a full holiday menu including a main, various side dishes, gravy, cranberries and a dessert. The entire menu is vegan and can be modified to be gluten free.

The live class takes place on Sunday, December 10 at 4:00 p.m. Eastern Time on zoom and will take approximately 2 hour from start to finish. You’ll receive a grocery list, recipes and login in information prior to the class. If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

Since we’ll be making a complete meal this year I encourage you to invite a friend (or friends) and/or family to enjoy this guided cooking lesson along with you. This would be the perfect meal for 4 people, or a delicious meal with ample leftovers for 1-2 people.

The cost of this lesson is $45 for 3 or more participants who will be cooking from the same kitchen, or $35 for individuals or couples.

Please CLICK HERE to register.

Can tofu and tempeh be tasty? Totally! But, just like every other type of food, you need the right recipe and you to know the proper cooking methods.  In this lesson we’ll discuss cooking/food preparation techniques, how to choose the right kinds of tofu and tempeh, and we’ll make two delicious recipes that you’re sure to enjoy: Tempeh Sloppy Joes and a Tofu Veggie Tray Bake. This class is vegan and gluten free.

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! The live class takes place on Sunday November 12 at 4:00 p.m. Eastern Time and will take approximately 1.5 hours from start to finish.

You’ll receive the recipes, grocery list and zoom login info in advance of the class. In the live class you can ask questions and learn new cooking skills while you're watching.  If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

To register, please visit my SHOP page.

I’ve been teaching people how to make sauerkraut for over a decade now and am pleased to bring this class to you virtually on Wednesday, October 25 at 7:00 p.m. Eastern Time.

In this interactive online workshop, you’ll learn how to make your own homemade sauerkraut along with me in a step-by-step process. I’ll also be speaking to the history of ‘kraut, gut health, the health benefits of fermented foods, why these foods play a role in building a robust immune system, and I’ll share tips on how to include these foods in your day to day life. You’ll leave the workshop with a greater understanding how to ferment, the health benefits of fermentation, and your own batch of ‘kraut which you’ll be able to eat in 7 - 9 days.

For more details or to register, please visit my SHOP page.

It’s that time of year again! My soup class is back! In this interactive cooking class we’ll make two classic soups, Minestrone and Split Pea Soup, and they’ll be 100% plant-based, packed with seasonal nutrient dense ingredients, and are sure to become staples in your house during the colder months! This class is vegan and gluten free.

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! The live class takes place on Sunday October 22 at 4:00 p.m. Eastern Time and will take approximately 1.5 hours from start to finish.

You’ll receive the recipes, grocery list and zoom login info in advance of the class. In the live class you can ask questions and learn new cooking skills while you're watching.  If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

To register, please visit my SHOP page.

In this interactive workshop, participants will learn all about lacto-fermentation. Working together, participants will make their own sauerkraut and kimchi and will also have the opportunity to try a few varieties as well. I will speak to the health benefits of fermented foods and share tips on how to include these foods in day to day life. Participants will walk away with a greater understanding of how to ferment, the health benefits of fermentation, and 4 jars of lacto-fermented cabbage (classic sauerkraut, German style sauerkraut, red ‘kraut, and kimchi).

We’ll provide everything you need for the workshop, including jars to bring home your ferments. Please register early to avoid disappointment.

Cost: $65

CLICK HERE to register. You'll be redirected to Glebe Neighbourhood Activities Group website. Look under “Fall 2023 Adult Programs” then click “Workshops” and you’ll find the registration details there. If you have any trouble registering, please call the GNAG office at 613-233-8713.

I’m often asked for ideas on ways to increase protein intake on a plant-based diet. In this cooking class we’ll discuss ways to add plant-based protein to your meals and make two delicious protein packed plant powered recipes. We’ll create a tasty Tex-Mex Tofu Scramble, a savoury dish that is a great substitute for scrambled eggs that can be eaten for breakfast, lunch or dinner. We’ll also counter the cliche that salads are not satiating with my Curried Quinoa Salad. This class is vegan and gluten free. 

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! The live class takes place on Sunday October 1 at 4:00 p.m. Eastern Time and will take approximately 1.5 hours from start to finish.

You’ll receive the recipes, grocery list and zoom login info in advance of the class. In the live class you can ask questions and learn new cooking skills while you're watching.  If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

To register, please visit my SHOP page.

I’ve been teaching people how to make sauerkraut for over 8 years and am pleased to bring this class to you virtually on Thursday, September 29 at 7:00 p.m. Eastern Time.

In this interactive online workshop, you’ll learn how to make your own homemade sauerkraut along with me in a step-by-step process. I’ll also be speaking to the history of ‘kraut, gut health, the health benefits of fermented foods, why these foods play a role in building a robust immune system, and I’ll share tips on how to include these foods in your day to day life. You’ll leave the workshop with a greater understanding how to ferment, the health benefits of fermentation, and your own batch of ‘kraut which you’ll be able to eat in 7 - 9 days.

For more details or to register, please CLICK HERE.

I’ve been teaching people how to make kimchi for over 7 years and am excited to finally bring this class to you virtually on Thursday October 22 at 7:00 p.m. Eastern Time.

In this interactive online workshop, you’ll learn how to make your own homemade kimchi along with me in a step-by-step process. I’ll also be speaking to the history of kimchi, the health benefits of fermented foods, why these foods play a role in building a robust immune system, and I’ll share tips on how to include these foods in your day to day life. You’ll leave the workshop with a greater understanding how to ferment, the health benefits of fermentation, and your own batch of kimchi which you’ll be able to eat in 5 - 7 days.

Participants who join the live workshop will be able to ask questions throughout and everybody who registers will receive the recording following the class, the kimchi recipe, additional information and resources.

For more details or to register, please CLICK HERE.

We’re all staying home for the most part these days, so let’s make fall soups together. 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! The live class takes place on Sunday October 18 at 4:00 p.m. Eastern Time.

You’ll receive the recipes, grocery list (including swaps) and details on how to login to the online class 6 days prior to the class. In the live class you can ask questions and learn new cooking skills while you're watching.  If you can't make it for the live class you'll receive a link to the recording so that you can watch the replay later on.

The plant-based menu includes:
-Creamy Mushroom Soup
-Curried Red Lentil & Butternut Squash Soup

*Both recipes are vegan and have gluten free options.

To register, please CLICK HERE.

See you there!

I’ve been teaching people how to make sauerkraut for over 7 years and am excited to bring this class to you virtually on Thursday, October 15 at 7:00 p.m. Eastern Time.

In this interactive online workshop, you’ll learn how to make your own homemade sauerkraut along with me in a step-by-step process. I’ll also be speaking to the history of ‘kraut, the health benefits of fermented foods, why these foods play a role in building a robust immune system, and I’ll share tips on how to include these foods in your day to day life. You’ll leave the workshop with a greater understanding how to ferment, the health benefits of fermentation, and your own batch of ‘kraut which you’ll be able to eat in 7 - 9 days.

For more details or to register, please CLICK HERE.

Collaborating with Ottawa’s sourdough superstar, Elle Crevits, this workshop will include a three course plant-based meal along with everything you need to know about sourdough bread making including your own starter and a dough prepared in class to take home and bake.

I will be serving up a delicious plant-based meal including: Mediterranean style meze including dips, veggies & sourdough crisps; lentil curry stew and fresh sourdough; and we’ll end the night with sourdough cinnamon buns for dessert. Elle will be taking care of everything sourdough related. We can’t wait to meet fellow sourdough lovers in Ottawa!

Cost: $110 + HST

Space is very limited. Please register on Eventbrite ASAP to reserve your spot.

Brunch can be much more than bacon and eggs. Whether or not you follow a plant-based diet, you’ll be pleasantly surprised by Chef Amy Longard’s simple, satisfying alternatives to traditional brunch items. In this hands-on class, you’ll make and eat Chickpea Flour “Omelets”; Carrot “Lox” on Cream Cheese Bagels; Hash Browns; and Tex-Mex Breakfast Burritos. All recipes are vegan. Gluten-free options are available for the majority of the recipes.

Cost: $40

To register, please visit the PC Cooking School's website.

Brunch can be much more than bacon and eggs. Whether or not you follow a plant-based diet, you’ll be pleasantly surprised by Chef Amy Longard’s simple, satisfying alternatives to traditional brunch items. In this hands-on class, you’ll make and eat Chickpea Flour “Omelets”; Carrot “Lox” on Cream Cheese Bagels; Hash Browns; and Tex-Mex Breakfast Burritos. All recipes are vegan. Gluten-free options are available for the majority of the recipes.

Cost: $40

To register, please visit the PC Cooking School's website.

Join me at the PC Cooking School in Barrhaven where I'll be making and sampling a couple recipes that are sure to inspire you for your next meal. You'll get to try samples and you'll receive a $10 PC gift card. I'll also be sharing cooking and nutrition tips along the way.

The class costs $15 but includes the $10 PC gift card. 

Please be sure to register and pay HERE (you'll be redirected to the PC Cooking School site). 

Brunch can be much more than bacon and eggs. Whether or not you follow a plant-based diet, you’ll be pleasantly surprised by Chef Amy Longard’s simple, satisfying alternatives to traditional brunch items. In this hands-on class, you’ll make and eat Chickpea Flour “Omelets”; Carrot “Lox” on Cream Cheese Bagels; Hash Browns; and Tex-Mex Breakfast Burritos. All recipes are vegan. Gluten-free options are available for the majority of the recipes.

Cost: $40

To register, please visit the PC Cooking School's website.

Join yogi Tina Lamontagne and me for the latest instalment of our seasonal yoga and wellness retreat at Yoga Attic in Greely. Start in the attic with a flow yoga practice with Tina. A creative flowing sequence with a long restorative finish inspired by the transition from Fall to Winter. Move to the kitchen with Amy for warm drinks & a sauerkraut making workshop. Don’t forget a knife & cutting board. During this hands-on workshop, you will create your own sauerkraut to take home and learn all about the health benefits of fermented foods with tips on how to include these foods in day to day life. Eat & get cozy! Close the day with blankets, an outdoor fire & soul warming food including a seasonal soup, salad & a top your own sweet potato station with a variety of toppings & fermented foods to enjoy.

Tentative schedule of the day: 1 pm : Welcome, opening meditation & flow yoga practice with Tina
2:30 pm : Warm drinks & Sauerkraut making workshop with Amy
3:45 pm : Light plant based meal & outdoor fire
5 pm : Closing

Cost: $80 per person

To register, CLICK HERE (you'll be redirected to the Yoga Attic webpage).

Whether you’re allergic to dairy, vegan or simply enjoy trying new things, this one is for you. Join Chef Amy Longard for a hands-on class making delicious cheese alternatives using nuts, seeds and tofu. You’ll prepare and sample Tofu Ricotta Mini Zucchini Lasagna; Brazil Nut Parmesan; Sweet Potato & Hemp Mac n’ Cheeze; and crowd-pleasing Cashew Cheeze Ball. All recipes are vegan, gluten-free, and dairy-free.

Cost: $40

To register, please visit the PC Cooking School's website.

Yes, you can impress your guests with a healthier dinner party spread! Chef Amy shares her go-to meals, dinner-party approved to wow your guests. In this hands-on class, you’ll create Roasted Whole Cauliflower topped with tangy Tahini Dressing, spicy Parsley Sauce & Pomegranate Seeds; delicious Risotto topped with seared King Oyster Mushroom Scallops; and for dessert, refreshing Strawberry Basil Granita (Italian-style flavoured ice). All recipes are vegan, gluten-free, and dairy-free.

To register, please visit the PC Cooking School's website.   

In this interactive workshop, participants will learn all about lacto-fermentation. Working together, participants will make their own sauerkraut and kimchi and will also have the opportunity to try a few varieties as well. I will speak to the health benefits of fermented foods and share tips on how to include these foods in day to day life. Participants will walk away with a greater understanding of how to ferment, the health benefits of fermentation, and 4 jars of lacto-fermented cabbage (classic sauerkraut, German style sauerkraut, red ‘kraut, and kimchi).

Please bring a cutting board and sharp knife, we'll supply the rest!

Cost: $55

CLICK HERE to register (you'll be redirected to Community Activities Group of Old Ottawa East website).   

If you are in the Muskoka area join me Saturday August 10 at River Mill Park in Huntsville for the second annual Muskoka Veg Fest. I'm honoured to be speaking again this year among a fantastic array of presenters. My talk takes place at 3:15 pm. There will also be lots of delicious plant-based foods to try (and buy!), vendors, and live music! Admission is free and the festival runs from 10 am to 5 pm. Hope to see you there!

Chronic inflammation is said to be the root of all disease and it's something that affects every body in some way, shape or form.  It could be affecting you and your fitness goals by hindering your recovery, keeping your body in a stress state and effecting your range of motion. Whether you suffer from arthritis, chronic pain, or even if you just want to learn how to up your nutrition by eating more anti-inflammatory foods join Anna Townsend, The Fitness Room founder, nutrition and fitness expert, and Amy Longard, plant-based chef & nutritionist, for an interactive and informative workshop. 

At the workshop you'll learn about inflammation, what causes it and how to prevent it. Anna and Amy will talk about which foods to focus on and which to avoid, important lifestyle factors, breathing exercises and stretching techniques that can help reduce inflammation in the body. You will leave the workshop with a variety of simple, practical tips that you can implement daily.

Light snacks and refreshments will be provided. Participants will also be eligible prizes and samples from The Fitness Room, Cha's Orgranics, & Manitoba Harvest Hemp Company.

Please note that there are no refunds but you may transfer your ticket to someone else. Tickets are $35 for general public and $25 for members of The Fitness Room.

CLICK HERE to purchase tickets.

If you’re in New York City on June 7, join me at Plant-Based World Expo for my presentation on seaweed, its health benefits, the multitude of culinary uses and how to add it to your diet. For details on ticket prices, workshops, culinary demos and more, visit the Plant-Based World website.