Events

We’re making it good to eat bad! Street food that is GOOD FOR YOU! Dr. Loomis is the house and he and Caryn are cooking up a street-worthy feast for you! Your Menu Mexican Corn Poutine Chicago Hot Dogs

August 13 is the official 1-year anniversary of The Center for Plant-based Living and we are celebrating! Dr. Loomis is in town for the Plant-based 101 Immersion on Saturday the 15th (have you signed up??), but tonight we’re cooking up fish-free seafood sammies! Your menu: Crab cake Sliders with a Creamy Dijon Slaw Lobster Rolls on Hoagies! Kale Tahini Kelp Salad

Don’t get stuck eating crap on another holiday! (Been there…) Let’s celebrate by offering really DELICIOUS and nutrient-dense food that you can debut to your friends now and continue to cook up all summer long. Get used to making these; they will become everyone’s favorite!

How do you make your hummus? In this class, we will take this savory spread and create three different dishes out of it. This class is perfect for creating happy hour appetizers! We’ll discuss the role hummus plays in our recipes and how you can easily incorporate it into to everyday meal planning, from salad dressing, to big thick spreads. It will become a staple in your kitchen!

It looks a little intimidating, but this little block of fermented beans can be more digestible than tofu and tempeh is a nutrient-dense soy product with a high amount of protein, as well as various vitamins and minerals. It may decrease cholesterol levels, oxidative stress and appetite while improving bone health. Tempeh also contains prebiotics, which may improve digestive health and reduce inflammation. Sooo - let’s dig in!

“May your blessings outnumber the shamrocks that grow. And may trouble avoid you wherever you go." Celebrate this St. Paddy’s Day without damaging your body, but still making your taste buds dance!

We will be cooking up some Forks Over Knives favorites! There are year round recipes that are easy, delicious, and will keep you on track! These recipes are all gluten free. Your Menu: Mediterranean Gumbo with Quinoa (chickpeas, tomatoes, onion, okra, oregano, parsley, lemon) Chickpea Korma (ginger, chickpeas, tomatoes, cashews, garlic, cumin, kale) Open-Face BBQ Pulled Jack Sandwiches (bell peppers, green beans, garlic, BBQ sauce, dijon, celery seed)

We will be cooking up some Forks Over Knives favorites! There are year round recipes that are easy, delicious, and will keep you on track! These recipes are all gluten free. Your Menu: Mediterranean Gumbo with Quinoa (chickpeas, tomatoes, onion, okra, oregano, parsley, lemon) Chickpea Korma (ginger, chickpeas, tomatoes, cashews, garlic, cumin, kale) Open-Face BBQ Pulled Jack Sandwiches (bell peppers, green beans, garlic, BBQ sauce, dijon, celery seed)

Continuing with our Heart Healthy month, we are still cooking out of the Esselstyn’s Prevent and Reverse Heart Disease Cookbook! These deliciously heart healthy recipes will become staples in your home. Your Menu: Collard Sushi (collards, green onion, carrots, bell pepper, cucumber, mango) Red Lentil and Dill Soup with Mint (garlic, onion, tomatoes, mint, oregano, dill, spinach) Middle Eastern Chickpea Stew (garlic, curry, turmeric, coriander, cardamom, cinnamon, orange juice, San Marzano tomatoes, red wine vinegar, chard)

February is Heart Health Month! Let’s honor that by taking care of our tickers! Here are some favorites from Ann and Jane Esselstyn’s book, The Prevent and Reverse Heart Disease Cookbook. Your Menu: Kale Bruschetta (cannellini beans, coconut aminos, garlic, tomatoes, balsamic) Jalapeno and Salsa Corn Muffins (onion, corn, kale, maple syrup, salsa) Polly’s Lentil Soup (French lentils, onion, leek, garlic, thyme, cumin, mushrooms, potatoes, carrots, celery)

Thai - don’t order it; make it! It’s so easy (and so fresh!!) to make it on your own! Your Menu: Thai Red Curry (brown rice, coconut, red bell peppers, broccoli, curry) Thai Coconut Pumpkin Soup (onion, garlic, carrots, pumpkin, coconut, curry, bok choy, cashews) Thai Chopped Salad (jasmine rice, snap peas, cucumbers, scallions, lime, mustard powder, curry)

Let’s demystify that little white block and really understand tofu! It’s delicious, very versatile and can be very easy to prepare! Your Menu: Crispy Air Fried Tofu (cumin, paprika, onion powder, garlic powder, salt+pepper) Crispy Baked Tofu (cumin, paprika, onion powder, garlic powder, salt+pepper) Pan Fried Tofu (coconut aminos) Sour “Cream” (white wine vinegar, salt, cashews) Tofu “Egg” Scramble (rosemary, oregano, thyme, black Indian Salt) Chocolate Mousse (maple syrup, cocoa powder, peanut butter)

Every month we will invite a local celeb, chef or just really cool person in to share their plant-based recipes, cook up a little something or just chat with us on how they like to add more plants to their plates. We also invite them to share with us what they are up to in their personal / professional lives. When you register to join us, all the proceeds from the Give Back Sessions goes directly to the charity of the guest host’s choosing. Give Back Sessions February Guests are the MASTERS behind Mastering Diabetes: Dr. Cyrus Khambatta and Robby Barbaro! During our Mastering Diabetes event you will: Understand ALL types of diabetes, the causes of each, and how to manage it with foods. Understand how to increase insulin sensitivity. Take full control of your diabetes health. Taste a sample of a recipe from Cyrus and Robby’s book, Mastering Diabetes. Cyrus Khambatta, PhD and Robby Barbaro, MPH, are the team behind Mastering Diabetes, an online coaching platform for people living with all forms of diabetes that focuses on low-fat plant-based whole-food nutrition. Khambatta has a degree in mechanical engineering from Stanford University as well as a PhD in nutritional biochemistry from UC Berkeley and has been living with type 1 diabetes since 2002. He is the co-author of many peer-reviewed scientific publications. Barbaro has a master's degree in public health from American Public University, spent six years helping build Forks Over Knives, and has been living with type 1 diabetes since 2000. They are experts in the science of insulin resistance and co-authors of the book Mastering Diabetes. We anticipate a quick sell out of this program.

We can all benefit from a strong immune system especially when it comes to preventing or recovering from cancer! This class will give you nutrition information and recipe ideas to incorporate immune boosting plant foods on to your plate. Once you lower your fat intake and boost your fiber intake, you can experience weight loss as well! This introductory class involves a nutrition lesson and a plant-based cooking demonstration; you will learn about the right food choices that can help reduce the risk of developing cancer as well as prevent a recurrence. You will leave with valuable information and a full tummy.

Create your old Super Bowl favorites with new ingredients! you’ll love all of these are you’re sure to bring home an empty dish to that party! Your Menu: Buffalo Cauliflower with Creamy Ranch Dressing (cauliflower, dill, nutritional yeast, hemp hearts, lemon, dill) Spinach Artichoke Dip Crispy Spring Rolls (mushrooms, artichoke, spinach, plant-based milk, nutritional yeast, seasonings) Southwest Sliders with Chipotle Hummus (cumin, onion, black beans, onion powder, chickpeas, peppers in adobo sauce