Every year I host a holiday cooking party and this year we’re going back to apps! In this class we’ll be making a festive cashew cheese ball, rice paper wraps with tofu, veggies and peanut dipping sauce, pizza rolls and, since we need something sweet, we’ll also make chocolate almond clusters.  You can make and enjoy all of these appetizers during and after class, or do the prep to have them on hand for the week ahead. The recipes are vegan and can be fully gluten free too, if using a GF flour mix for the pizza rolls. 

I’m hosting this class just before Christmas so that you can have a few tasty appetizers prepped and ready for hosting or to bring to upcoming gatherings. Since there are quite a few recipes we’ll be tackling in this class you might also want to invite friends and/or family over and turn this into a holiday cooking party. 

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 virtual class takes place on Sunday December 22 @ 2pm ET 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. The class is recorded and you’ll receive the recording following class.

To register, please visit my SHOP page.

Join Jordan Pett, owner of Keepin' It Vegan Bakery, and me for an interactive and inspiring holiday cooking lesson.

What’s on the Menu?

During this hands-on session, you’ll create your very own holiday roast to take home—perfectly prepped for your holiday meal. Together, we’ll also prepare and enjoy the following dishes:

Roast Beast with rich gravy and cranberry sauce
Maple Balsamic Root Vegetable Casserole with carrots, parsnip, potatoes and squash Roasted Fennel and Green Beans finished with a parsley lemon drizzle
Cranberry Orange Spiced Loaf infused with saffron and cardamom

A tasty mocktail will be served with the meal. The entire menu is vegan and kosher but cannot accommodate those with gluten sensitivities.

Whether you're new to vegan cooking or a seasoned chef, this class is a fun and creative way to elevate your holiday dishes with fresh, plant-based flavors. As a bonus, you'll leave with recipes, new skills, and your holiday roast ready to enjoy!

Spaces are limited, so reserve your spot today. CLICK HERE to get to the Eventbrite page.

The last few years I’ve offered soup and stew themed classes, but for 2024 we’re moving into a new category of hearty, warming meals: chowder and chili. I’ve always been a fan of corn chowder and my sister - who lives in Alabama - makes the most amazing vegan recipe with corn and white beans that exudes “Southern Comfort” so much so that even her BBQ loving husband loves it. She shared the recipe with me and we’re going to make it together in this class.  We’ll also make a “Meaty” Veggie Chili. Sounds like an oxymoron, but I’m going to show you how to transform tofu into deliciously meaty crumbles to create the most satisfying high protein chili. Both recipes are vegan, gluten free, nutritious, delicious and loaded with plants! 

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 virtual class takes place on Sunday, December 8 @4pm ET 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. The class is recorded and you’ll receive the recording following class.

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: $72 +HST

CLICK HERE to register (registration opens August 27 at 7 pm). You'll be redirected to Glebe Neighbourhood Activities Group website. Look under “Fall 2024 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.

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 salad sandwiches, “no-egg” salad (using tofu instead of eggs), TLT’s (a spin on BLT’s featuring tempeh) and chia jam (a healthier low-sugar high fibre jam) and nut butter sandwiches. 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. 

Cost: $65 +HST

CLICK HERE to register (registration opens August 27 at 7 pm). You'll be redirected to Glebe Neighbourhood Activities Group website. Look under “Fall 2024 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.

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.

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 virtual class takes place on Sunday, July 14 @ 4pm ET and will take approximately 1 hour 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. The class is recorded and you’ll receive the recording following class.

To register, please visit my SHOP page.

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. 

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 virtual class takes place on Sunday, August 11 @4pm ET 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. The class is recorded and you’ll receive the recording following class.

To register, please visit my SHOP page.

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.

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 virtual class takes place on Sunday, June 23 @ 4pm ET and will take approximately 1 hour 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. The class is recorded and you’ll receive the recording following class.

To register, please visit my SHOP page.

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. 😉

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 virtual class takes place on Sunday, June 2 @ 4pm ET and will take approximately 1 hour 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. The class is recorded and you’ll receive the recording following class.

To register, please visit my SHOP page.

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.